New Wave Outpost Forum

Cold Winter. Warm Soup. The two just go together. The Mrs and I today has some delicious Red Pepper and Smoked Gouda soup for lunch. It was fantastic.

So, what's your favorite soup on a cold day?


(Let the countdown to Soup Nazi jokes begin [:)] : 10, 9 , 8, 7...)

The favorite at our house is a tomato base soup with cilantro, ginger and won-ton on top. It rocks (IMO)

Dude! Speaking of soup, a famous chef from Manhattan opened up a small soup shop in Coney Island and got rave reviews. I decided to go check it out but I went at closing time so I missed out. But I met the chef/owner. He told me to call him the day before I want something and he will make it. Any kind I want. That guy was way cool. I plan on going next week and asking him to make....lobster bisque!




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At home, tomato or pea soup, depending on the mood.
When I'm out, New England Clam Chowder (though I won't eat that THIS weekend!)



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Dude, lobster bisque? I tell you what - you call your boy and I'll drive [;)]

I'm pretty big on soups. I boil up all sorts of vegetables with some bouillon cubes and then use this nifty little hand blender thingie I picked up to puree it all up along with a little olive oil. Then I'll place a nice piece of sliced, grilled chicken breast on top, sprinkle with grated cheese and garnish with basil or oregano. I mix and match the meat and seasonings based on what I have in the house but that's my basic soup. Sometimes I add some kind of a ravioli or tortellini. Most of the time, I just eat it as a vegetable soup alone, often times sprinkling with flax seed. I have this soup at least once a day. Soup rocks.

This may sound odd but the mrs. makes a great "curry banana" soup from a recipe we picked up while in Germany.
[:p]

Life's what you make it.

I like to take a cream base and add clams, shrimp and lobster to make a seafood chowder. A bowl of this with some French bread smeared with some olive oil makes a great lunch.

Oh, man, I'm getting hungry again reading about of these. The Mrs has said she'll share her Red Pepper and Smoked Gouda soup when it's perfected, so if you're interested, I'll post it when it's ready. It's maybe two or three revisions away from being there. We go to a restaurant in our little downtown area once every couple weeks and get some. But she has been trying to perfect a copy of it at home.

Well, I guess Mrs DG is ready to share the recipe after all. Here it is:

Roasted red pepper and gouda cheese soup
(NOT PERFECTED YET)...

4 roasted red peppers, seeded chopped into pieces,
campbell's toamto soup (one can)
diced tomatoes
onion
bacon
smoked gouda cheese, shredded
basil, paprika, thyme and oregano, salt and pepper (to taste)
chicken broth
sour cream

Combine all ingredients (except sour cream and gouda cheese) simmer for around half an hour.
Strain out chunky veggie bits (saving broth/liquid), puree chunky buts in blender, pour back in with broth.

Add smoked gouda cheese. Simmer 10 minutes more, add sour cream to taste, serve with bread....

Marv and anyone else interested, do yourself a favor and loose the bouillion and try one of these soup bases:

http://www.soupbase.com/view.asp?cid=1

You can order on line or find a specialty food store local to you. A chef I worked from the Culinary Institute of America used to use these exclusively (Except for the chicken base).

I think I make an excellent corn chowder. One thing I strive for while making it is making it with *good* bacon. The cheap stuff just ruins the whole thing. Another thing I think I kick butt at is making beef stew, but here's the thing: I actually prefer using kinda expensive meat there. Like, that package of four big steaks you get at Sam's Club for roughly $13 -- I'll get one of those, divide the package in two, freeze half, then use the other half in my beef stew. And naturally it turns out really, really well. And then later if I want to make beef stew again, I can take out the other half, defrost it, and make more. And then there's my "dump soup", which I make with leftover roasted chicken. I'll sautee the diced chicken and some onions and dump all kinds of cans in the soup -- (not drained) canned corn, (not drained) canned green beans, canned chicken broth -- along with a few seasonings and let it all simmer for awhile.

What I'd love to learn to make: Italian soups. I love Italian cuisine and would love to be able to master the art of the perfect minestrone or that soup with the bread in it. (Sorry, I'm very obv not Italian so I don't know precise terminology here.) Or indeed any other kind of Italian soup.

I'm all over it Jefe. Thanks for the tip. I'm gonna ask a few chef friends of mine where I can get me some of that action.

I prefer gumbo. Chicken or sausage, or both.

The spicier the better.

Spicy...yum. When I was a kid I remember my grandmother making okra soup. I loved it to death. This evening I made curried okra with rice. Nice 'n' spicy [^]

Nothing fancy for me. Must be my Eastern European genes. Love a spicy bowl of goulash or borscht with tons of sour cream.

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