FALL SOUP MEGATHREAD

philomexa · 2018-10-02T20:41:56+00:00

Personally I'm a fan of hot ham water

The_Ham_Burglars · 2018-10-02T21:15:05+00:00

your number 3 is excellent with butternut squash or pumpkin too. that is my jam right there, that soup is the bomb!

I don't really use recipes but Tom Kha Gai is my most favorite fall winter soup.

I also love ZUPPA TOSCANA

Texastentialism · 2018-10-02T21:36:38+00:00

This is my husband's favorite soup. It's super good, dense and the peppers and bacon give it a nice smokey flavor.

My favorite soup is chicken tortilla. I could eat it until I died. Here's my recipe:

2 14 1/2-ounce cans low-salt chicken broth

2 cups water

2 potatoes (optional, I don't like potatoes in mine personally but some people do)

1 cup frozen corn

1 can Rotel (diced tomatoes and green chilies)

1 garlic clove, pressed or 1 teaspoon garlic powder

1/4 teaspoon ground cumin

1 whole jalapeño (leave out if you want or add more if you want it spicy)

2 skinless boneless chicken breast halves cut very small (usually I just cook them whole, then take them out when they're done, shred them in the KitchenAid and put them back in)

2 green onions, chopped

2 tablespoons fresh lime juice

Combine broth, water, Rotel, garlic, cumin and pepper in saucepan; bring to boil and cook until potatoes start to get tender (if you used potatoes). Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, lime juice and corn.. Season with salt and pepper. Put cheese and avocado in a large bowl and ladle soup over it. Sprinkle with tortilla strips and serve.

Salty-Bastard · 2018-10-02T20:40:31+00:00

The greater question is if you have sex after eating any one of those soups?

Civil_Seaworthiness · 2018-10-02T20:40:42+00:00

My favorite fall soup is a recipe I got while I was digging for an Italian wedding soup that didn't include onions. I usually chop the spinach finer or sub in kale/any cruciferous leafy green. LOVE this shit.

That sweet potato coconut curry soup looks damn good... I'll have to add it to my rotation somewhere it won't compete with my favorite butternut squash soup, which is a similar class of soup.

hammerhaunts · 2018-10-02T20:45:29+00:00

I like minestrone

goatismycopilot · 2018-10-02T21:13:33+00:00

Yummmmmmmmmmmmmm. I am going home to visit my mom this week and she has a cold, maybe I will make her some chicken and dumplings.

whitetrashcarl · 2018-10-02T22:49:20+00:00

It’s raining and I’m making a roast

Yum

darudeboysandstorm · 2018-10-02T21:56:50+00:00

Nice I will try that coconut curry one for sure. and the bean bean soup.

Gravel_Roads · 2018-10-02T22:11:57+00:00

Sweet potato soup praise god I’m gonna live

Regal_Newt · 2018-10-03T13:52:58+00:00

I don't have a recipe, but potato leek soup, and potato/sausage/kale soups are to die for.

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EmoryUpton · 2018-10-03T02:46:51+00:00

This is the One True Soup. Everybody who has made it or tasted it loves it. My friend in Chicago went to a fancy Italian restaurant with his wife and she ordered a very similar soup, but he tasted it and said that this recipe is better.

3 cans chickpeas
2-3 quarts stock, water, stock & water, stock & wine, stock & water & wine, or what have you
1 sprig fresh rosemary, or the equivalent dried
8 cloves garlic, peeled & bruised
olive oil
1 28-oz can peeled whole tomatoes
8 oz short, tubular soup pasta

Put the drained chickpeas in a big soup pot, along with the stock, garlic, and rosemary. You should tie up the rosemary in a piece of cheesecloth or a clean nylon knee-high, so the needles don't become a pointy, bitter intrusion after the soup is finished, although I will admit that I have never bothered.

Add about 1/4 cup olive oil. Bring it all to a rolling boil, then turn the heat down so it's simmering, cover, and leave for a while - at least 30 minutes, although I often let it simmer for close to two hours. Puree the tomatoes through a food mill, or puree them in the blender. I prefer the food mill. It's futzier, but the tomatoes retain their texture much, much better. Anyway, don't use pre-pureed tomatoes, as it's the best tomatoes which are canned whole and the substandard ones which are mashed into canned puree.

Add the pureed tomatoes and their juice to the soup. Again, bring to a boil, then let it simmer for a while. You want the acidity of the tomatoes to subside somewhat.

When you're ready to eat, bring it all to a rolling boil and pour in the pasta. When the pasta is cooked, you're done. Pour over another 1/4 cup olive oil or so, and grate in some Parm, if you feel like it. Salt and pepper to taste, obviously, although be careful depending on what else you use - when I use mushroom stock and generally find that it needs very little salt (and I have a salt tooth). I have at least 497 Parmesan rinds in the freezer at any given time and drop one in each time I made this soup, but it's not absolutely necessary, I don't think. I also add a glassful of red wine each time.

I think you could also profitably use up escarole or kale in this, although I haven't tested that theory yet.

This makes a lot of soup. Before we had children, I would cook this for supper and have a lot of leftovers. Now, I double the recipe to ensure that we have the same quantity of leftovers.

Title	FALL SOUP MEGATHREAD
Author	yasee
Upvotes	12
Comments	36
Date	October 2, 2018 8:34 PM UTC (7 years ago)
Subreddit	Posted in /r/PurplePillDebate
Original Link	https://old.reddit.com/r/PurplePillDebate/comments/9kucya/fall_soup_megathread/
Archive Link	https://theredarchive.com/r/PurplePillDebate/fall-soup-megathread.260286 https://theredarchive.com/post/260286

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