re: Submissions for F&DB Soup Challenge April 13, 2021

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it has no substance. like your posting in this thread

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Soup Flight

Strawberry soup (bisque)? I seriously considered a fruit soup.

Damn. Y’all bringing a strong soup game. I have nothing on this kinda level. Gives me some cool ideas to try. Thanks everyone for posting. Keep them coming.


Darla Hood, please don’t delete that 2nd one. It really looks good and would like to try that one.

This may be a pho'kingdom question but, why the pho'k did you scrape the char off of the onion and ginger?

Most processes I've seen do not account for this step.

Beautiful looking broth and final product!!!

Mister Bigfish, it’s so easy to make and really delivers with flavor.

I didnt want the char in the broth, darkening it.

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BigDropper - that bacon spoon is genius!

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Thanks!, I kept needing a new spoon every 3 or 4 bites!



@Pete Rose - Gottcha! Great effort

Turtle Soup

Probably my favorite soup that I always order when on the menu. Not all turtle soup tastes the same as it depends on several variables including how fresh is the meat and how reliable is the source. I follow the Brennan's recipe and tweak it according to my taste. Since turtle meat is getting more difficult to find, I use alligator jowl meat which has been tenderized. I also use quail eggs instead of the often used chicken eggs.




butter and avocado oil to brown the alligator meat and vegetables
thyme, celery, parsley, onion, spinach, garlic, tomatoes
lemon - juice and zest
crystal hot sauce, Worcestershire, and Sherry used for taste, BTB used for the beef stock, all-purpose flour used to thicken up soup
fresh quail eggs from neighbor down the road

alligator meat after passing through a grinder and light dash or S&P


meat has been browned in butter and avocado oil


vegetables added to meat, low/med heat until translucent


quail eggs that were boiled and used as topping


once meat and vegetables were done, I slowly sifted a 1/2 cup of AP flour to thicken. Then added the beef stock and cooked slow and low for 2 hours. For the last 20-30 minutes of simmering, I added some Worcestershire, Crystal hot sauce, spinach, lemon zest, lemon juice, and parsley.

Served with fresh buttered bread, and topped with minced quail eggs, fresh spinach, and lemon wedge. Glass of Sherry provided for those who wanted more flavor to the soup.

Wife and kids won't eat this so I have a large magnalite pot for myself and to share with friends

I made French Onion Soup as well. It took a while, which means I got snockered on bourbon, and of course forgot to take many pics on the back half of the cook. It was pretty good though.

Roasted some Ox soup bones. Really they were probably regular old cow bones. I think oxen are obsolete around here what with all the tractors.





After about an hour I schmeared on some homeade tomato paste that I made from last years harvest at my little Tuscany tomato farm.

I'm just kidding. It was Hunts.



Roasted the schmeared Ox femurs for about 30 minutes more, forming the base of my stock.



While that roasting was going on I sliced up 5 yellow onion that were hand selected by me from our local onion supplier, Brookshires. I also added one purple onion and a shallot. Then I cooked them down and drank Old Fashions.











Once I got the onions to this color I drank another old fashion and dumped in about 1/3 cup of flour because I read somewhere that it might be a good idea. I have made FOS a few times and this is the first time I've added flour. I could not tell that it did anything.



I stirred that around until the flour melded in. At this point I'm on Don Draper levels of bourbon, as the blurry pictures tell.



Here we have a shot of the beef stock already formed and in the pot. Which means I forgot to take pictures of the process that got the roasted bones to this state.
Also not pictured is when I slugged in a healthy portion of Marsala. Why Marsala? Because I didn't have any Sherry. And google told me it was the best choice out of what we had on hand.



This is after the onions are added to the stock completing the soup's construction. As LL mentioned, FOS is not very photogentic.






Knowing I would not have the only French Onion Soup posted, and knowing that it is not a recipe that has very many drastic deviations, I wanted to do something to set mine apart. So I reached out to resident poster and baker extraordinaire Hungry One to bake me some homeade baguettes. She told me to pound sand. So I used the ones I had picked up from Tina down at the Brookshires. Not that it matters. I didn't take pictures of the bread or the $12 block of Gruyère I grated, by hand mind you. All I have is this crappy picture of 2 bowls and no money shot. Thanks Eagle Rare.