The Swamp

Posted: **Fri Nov 15, 2019 4:22 pm**

So far this fall:

Butternut squash + carrot
Potato + leek
Chicken tortilla

I've decided I'm dedicating myself to soup over the next few months. Thank you.

Posted: **Fri Nov 15, 2019 4:28 pm**

I want to make homemade pho some time. I'm even thinking about investing in a pressure cooker just to make it easier to cook the broth.

Posted: **Fri Nov 15, 2019 4:43 pm**

Recently made a lentil soup that was amazing.

But VERY gas-inducing.

Any recipes? My old man fantasy: I'd like to have a pot of homemade soup going at all times.

Posted: **Fri Nov 15, 2019 4:45 pm**

Pruitt wrote: ↑Fri Nov 15, 2019 4:43 pm Recently made a lentil soup that was amazing.

But VERY gas-inducing.

Any recipes? My old man fantasy: I'd like to have a pot of homemade soup going at all times.

Cabbage is always a winner.

Posted: **Fri Nov 15, 2019 4:49 pm**

I added a poll because there's a never-ending battle in my house over whether or not to puree.

Posted: **Fri Nov 15, 2019 4:51 pm**

But it depends on the soup. Potato and leek - pureed.

But I like a lot of soups to be more meal-like - chicken and tortilla, obviously, you don't puree unless you're a g-d freak.

Posted: **Fri Nov 15, 2019 4:55 pm**

Saute the veggies, cook with the chicken in for a while, remove the chicken to pull, puree the pot, add the chicken back. Not sure which side that counts on.

Posted: **Fri Nov 15, 2019 4:56 pm**

In general, the question is if you had to pick one or the other. I know there are certain kinds that work either way.

Posted: **Fri Nov 15, 2019 5:06 pm**

I'm serious about recipes...

Posted: **Fri Nov 15, 2019 5:29 pm**

https://www.seriouseats.com/recipes/201 ... ecipe.html

That, but no nutmeg and fried shallots to top.

https://www.seriouseats.com/recipes/201 ... ecipe.html

That but again skip the nutmeg and cinnamon, roast garlic ahead of time and add a pear or apple if I have one. Don’t skip the fried sage.

And make your own dang stock if you don’t already.

Posted: **Fri Nov 15, 2019 6:08 pm**

Pureed soup is a baller appetizer, but I can't deal with that as my main course. I need chunks in my bowl for that.

I suppose you could puree a veggie soup and pour it over a meat, though.

Posted: **Fri Nov 15, 2019 6:56 pm**

This poll is going poorly.

Posted: **Fri Nov 15, 2019 7:09 pm**

I have teeth so I picked chunks. Weird coming from the guy who grew up in Appalachia but ymmv.

Posted: **Fri Nov 15, 2019 7:15 pm**

Would a lobster bisque count as pureed? That'd be good enough for a meal so long as I had a side of something crispy like asparagus on the side.

Posted: **Fri Nov 15, 2019 7:19 pm**

Pruitt wrote: ↑Fri Nov 15, 2019 5:06 pm I'm serious about recipes...

This is a really good lentil/sausage/kale soup...

SAUSAGE, LENTIL AND GREENS SOUP

Posted: **Fri Nov 15, 2019 7:29 pm**

EnochRoot wrote: ↑Fri Nov 15, 2019 7:15 pm Would a lobster bisque count as pureed? That'd be good enough for a meal so long as I had a side of something crispy like asparagus on the side.

I think any time the base is blended it should count.

Posted: **Fri Nov 15, 2019 7:44 pm**

#TeamDelaware

Posted: **Fri Nov 15, 2019 9:04 pm**

Soup sounds wonderful but I'm not doing any of that. Pureed or chunky. Let me know when you find something winterish for cheap and easy. Large pots only. Thanks.

Posted: **Fri Nov 15, 2019 9:44 pm**

So chili is obviously a separate discussion, yea?

Posted: **Sat Nov 16, 2019 8:44 am**

BSF21 wrote: ↑Fri Nov 15, 2019 9:44 pm So chili is obviously a separate discussion, yea?

Yes, because the internet needs less arguments revolving around "is Item X an Item Y"?

Posted: **Sat Nov 16, 2019 9:00 am**

If I never get to have the other kind again, put mendown for whichever category has chowders.

Posted: **Sat Nov 16, 2019 3:22 pm**

Pruitt wrote: ↑Fri Nov 15, 2019 4:43 pm Recently made a lentil soup that was amazing.

But VERY gas-inducing.

Any recipes? My old man fantasy: I'd like to have a pot of homemade soup going at all times.

Whenever I cook lentils, I add cumin to them. Supposedly that helps lessen the gaseous impact.

Posted: **Sat Nov 16, 2019 3:26 pm**

Chowders are chunky, bisques are pureed.

Posted: **Sat Nov 16, 2019 6:29 pm**

Sabo wrote: ↑Sat Nov 16, 2019 3:22 pm
Pruitt wrote: ↑Fri Nov 15, 2019 4:43 pm Recently made a lentil soup that was amazing.

But VERY gas-inducing.

Any recipes? My old man fantasy: I'd like to have a pot of homemade soup going at all times.
Whenever I cook lentils, I add cumin to them. Supposedly that helps lessen the gaseous impact.

There was cumin.

Holy moses!

Posted: **Sat Nov 16, 2019 7:58 pm**

Sabo wrote: ↑Sat Nov 16, 2019 3:22 pm Whenever I cook lentils, I add cum...in to them. Supposedly that helps lessen the gaseous impact.

We all know this had to be done.

Posted: **Sat Nov 16, 2019 10:08 pm**

Dammit. I knew I shouldn’t have had that second bowl of soup when I visited sabo in the summer.

Posted: **Mon Nov 18, 2019 12:34 am**

More of a stew...but made this tonight, and it was awesome...

Vietnamese Braised Beef Stew (Bo Kho)

Posted: **Mon Nov 18, 2019 7:33 am**

That little "soup, soup" sing-a-long has insinuated itself into almost all soup-related thoughts I have had since first viewing that scene. So catchy!

The Swamp

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