What's your favorite soup?

Discussion in 'Online & DL Teaching' started by cookderosa, Aug 19, 2017.

  1. cookderosa

    cookderosa Resident Chef

    I'm teaching a fall/winter class at a local university on soups. I get to write it from scratch - so what are your favorite soups??
  2. SteveFoerster

    SteveFoerster Resident Gadfly Staff Member

  3. Ted Heiks

    Ted Heiks Moderator and Distinguished Senior Member

    Shrimp flavored Cup of Noodles
  4. Abner

    Abner Well-Known Member

    White clam chower

    Second favorite vegetable beef.
  5. Kizmet

    Kizmet Moderator

    My favorite doesn't exactly have a recipe. It's made entirely of root vegetables and so it has carrots, turnips, celery root, parsnips, onions, radishes, potatoes, yams. I usually just get what's in the store at the time and so it can be different from one occasion to the next. You can use chicken stock or beef or vegetable or even just water. Cut them up, throw them in a big pot and cook them until they're a bit soft. As for seasoning . . . salt and pepper, some sriracha sauce and anything else that might work. You make a batch of that and it can be a main course or a side dish with a sandwich. It'll take me a week to work through a batch.
  6. cookderosa

    cookderosa Resident Chef

    I can work with that.....
  7. cookderosa

    cookderosa Resident Chef

    Sounds delish ;) Radishes I've never included, but I do a similar root veggie variation. I might try radishes!
  8. cookderosa

    cookderosa Resident Chef

    I love it! (though there's no way I'm buying tofurkey lol:aargh4:)
  9. cookderosa

    cookderosa Resident Chef

    thanks Abner! I've got an amazing veggie beef that was inspired by my grandmother. I was born and raised in the midwest, so I never did develop a knack for making a good chowder.
  10. Johann

    Johann Well-Known Member

    I was born and part-raised in England, so it's a wonder I developed a knack for making ANYTHING that doesn't come in a can. Everything comes in cans, there. Even "pie in a tin." I think that's an awful idea! https://www.amazon.ca/Fray-Bentos-Steak-Kidney-475g/dp/B004AVFW80

    Some of my favourites: French Onion, South American black-bean and potato (with an egg in it), Vegetarian split-pea, Italian Wedding soup. I like quite a few soups, but I really have to watch the salt, so I pretty well have to make my own.

    BTW - Ted once replied to me that he never reads food labels. So, just for Ted, here's the nutritional info on Cup of Noodles - salt and fats included. https://www.livestrong.com/article/412764-cup-noodles-soup-nutritional-information/

    Last edited: Jan 22, 2018
  11. Abner

    Abner Well-Known Member

    I'm partial to Texas chili myself.
  12. cookderosa

    cookderosa Resident Chef

    Wow, I didn't expect to see this thread bumped. Since it was, I'll tell you I taught this course on November 9th, and it went great. Nice diverse group of adults and one highly motivated teen.
    I did:
    Roast Turkey Soup with Sage Dumplings (Utilizes left-over Thanksgiving turkey/bones)
    Sweet Corn Chowder with Sauteed Scallops
    Stracciatella Moderna (Modern version of traditional Italian Stracciatella)
    Spicy Vegetable "Noodle" Bowl (vegan/gluten free)
  13. airtorn

    airtorn Moderator

    I started salivating when I read sweet corn chowder with sauteed scallops.
  14. cookderosa

    cookderosa Resident Chef

    In that case, enjoy!

    Sweet Corn Chowder and Sautéed Scallops

    Yield: 6-10 Servings


    2 ounces (1/2 stick) Butter

    4 slices (1/4 pound) Bacon, diced fine

    ½ cup Onion, peeled and diced fine

    ½ cup Celery stalks, small dice

    ½ cup Red Bell Pepper, seeds removed, small dice

    2 pounds Corn kernels*

    2 each Potatoes, peeled, small dice

    1 ½ quarts Vegetable or chicken stock, heated to a boil

    ¼ cup Corn Starch, create a slurry with ¼ cup water

    1 pound Bay or Sea Scallops**

    1 Tbsp. Olive oil

    To Taste Salt and ground pepper

    1 pint Heavy cream

    1 cup Crème Fraiche

    1 bunch Chives, chopped

    Method of Preparation:

    1. In a stockpot, melt butter, and sauté the bacon, shallots, celery, and peppers until they are translucent. Add corn, and continue to sauté for 10 minutes.

    2. Pour the boiling vegetable stock slowly over the vegetables, and stir to prevent lumps.

    3. Add potatoes and simmer until tender, about 10 minutes.

    4. Thicken the soup using the cornstarch slurry, cook for another 5 minutes.

    5. Remove the soup from the burner. Stir in cream.

    6. Just before serving, season the scallops with salt and pepper. Quickly saute in olive oil until tender. Note that bay scallops will cook before you can brown them well, while sea scallops can be nicely seared.

    7. To serve, place the corn chowder in a soup cup, top with a dollop of crème Fraiche, scallops, and chopped chives.

    *Chef’s Note: The Providence Produce Market gets amazing Iowa sweet corn each August. If you don’t have access to high quality fresh sweet corn, use frozen kernels.

    **Chef’s Note: Bay scallops are small, you’ll get about 100 per pound. Sea scallops are large, you’ll get about 25 per pound. If you’re serving this soup as part of a larger meal, I recommend using bay scallops. If this soup will be the main course, sea scallops will be impressive!
    Bruce, Abner and airtorn like this.
  15. Abner

    Abner Well-Known Member

    I wish I knew how to cook, because that sounds delicious! I love chowder! Last time I tried to cook breakfast for my little niece and nephew, they threw up after eating the garbage I cooked up! I suck at cooking. I tip my hat to you!
    Last edited: Jan 26, 2018
  16. cookderosa

    cookderosa Resident Chef

    Seriously, they threw up? That's rough Abner, sorry man!!
    Abner likes this.
  17. Abner

    Abner Well-Known Member

    Oh yeah, they did. I thought of you yesterday. I went out for my bday yesterday, and I got the steak soup at Black Angus. It was good! :)
    cookderosa likes this.
  18. Bruce

    Bruce Moderator

    That sounds fabulous, I can't wait to try this!
    cookderosa likes this.
  19. cookderosa

    cookderosa Resident Chef

    Let me know if you make . Also, realizing you are squarely planted in the middle of "chowder country" you'll have to give me a little grace if you're hard core - or you could just call it something else. ;)

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