Pool Boy Posted November 8, 2014 Share Posted November 8, 2014 We're planning on a chestnut and celery root soup for our Thanksgiving menu with family.Man, I am really, really craving a consommé. Need to hit up Ghibellina maybe for their francobolli in brood. Or maybe an upcoming Breadfurst may feature a small portion? --- [Note: The "Winter Soups" thread in the Washington, DC Restaurants and Dining forum is here.] Link to comment Share on other sites More sharing options...
thistle Posted November 11, 2014 Share Posted November 11, 2014 Recently, I made a duck stock, w/ a carcass from the first duck I chopped up, it's very gelatinous, heated up w/ scallions, mushrooms, bits of chicken or shrimp, & a touch of commercial Tom yum paste (chiles, oil), I think it's a very good fall/winter soup. Link to comment Share on other sites More sharing options...
Pool Boy Posted November 11, 2014 Author Share Posted November 11, 2014 Recently, I made a duck stock, w/ a carcass from the first duck I chopped up, it's very gelatinous, heated up w/ scallions, mushrooms, bits of chicken or shrimp, & a touch of commercial Tom yum paste (chiles, oil), I think it's a very good fall/winter soup. I love gelatinous Link to comment Share on other sites More sharing options...
weezy Posted November 12, 2014 Share Posted November 12, 2014 I made a marvelous soup with an orange cauliflower recently. About equal parts of homemade chicken stock and chopped up cauliflower in a 6-qt pot, plus one small sweet potato and a big clove of garlic, boiled about 12 minutes -- until the cauliflower lost the strong cabbage-y smell, took off the heat, whizzed together with an immersion blender, added salt and white pepper and about a teaspoon of garam masala. It was lovely to see, thick and creamy, and delicious. I've got more cauliflower so I'll be makiing that again soon. Link to comment Share on other sites More sharing options...
LauraB Posted November 12, 2014 Share Posted November 12, 2014 I recently made a fantastic winter soup from a recipe on the Food52 site. It's called Caul-do-Verde and is a variation on the traditional Caldo Verde. The soup had really great flavors. It was a bit time-consuming to prepare, but so worth it. You roast cauliflower which has been tossed with EVOO, smoked paprika, cumin, and S&P. The roasted cauliflower is added to sauteed onions and garlic and chicken stock and then it's all pureed (I used my Vita-Mix). Sausage, mustard greens, and parsley are added to the puree and it's cooked further. This soup was SO creamy, you'd think there was actual cream in it. I used a golden cauliflower and Tuscan chicken sausage. Just fabulous! 1 Link to comment Share on other sites More sharing options...
thistle Posted November 12, 2014 Share Posted November 12, 2014 Tonight is a perfect night for soup- it may be the last of the beautiful fall weather, going to get cold tomorrow. So, soup mashup- some of that duck stock, w/ leftover sautéed veg-mushrooms, scallions, cabbage, sauerkraut, bacon, smoked paprika-heavy on the cabbage, light on the broth. Link to comment Share on other sites More sharing options...
weezy Posted November 17, 2014 Share Posted November 17, 2014 Last night's soup was pretty good: 4 leeks chopped, sauteed in olive oil with a clove of garlic, about 6 ounces of ham chopped & thrown in, 3 medium-large yellow squash roughly chopped, about 1 & 1/2 quarts of chicken stock, S&P, a couple of teaspoons of dried dill and about a tablespoon of ground coriander. 1 Link to comment Share on other sites More sharing options...
MsDiPesto Posted November 18, 2014 Share Posted November 18, 2014 I have been invited to help a friend produce a Thanksgiving for "orphans" like us. So far roughly a dozen said they are coming. I made Escarole soup yesterday as a test. I'm leaning toward carrot or red pepper soup, or celeriac for T-Day. Link to comment Share on other sites More sharing options...
thistle Posted November 19, 2014 Share Posted November 19, 2014 I know I'm not invited to your T'giving, but I vote for celeriac. Link to comment Share on other sites More sharing options...
MsDiPesto Posted November 20, 2014 Share Posted November 20, 2014 I know I'm not invited to your T'giving, but I vote for celeriac. You'll be happy to know that it's in the running! Although I did see a dairy free Carrot-ginger soup with Harissa on Serious Eats last night. I would probably leave out the Harissa so guests don't get overheated. 1 Link to comment Share on other sites More sharing options...
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