When I cook for my wife’s family, I get endless, sincere praise. They tell me it’s the greatest soup they’ve ever had. They ask for recipes. The next day they sheepishly ask if they can eat the rest of the leftovers.
When I cook for my side of the family: nothing. Crickets. Which is even more odd to me since my mom never met a seasoning. Period. She does not season her cooking. One time she was tipping over a jar of Italian seasoning just to let it look at the meatballs, and she accidentally spilled some in, and everyone told her it was the best meatballs she ever made.
But I provide a flavorful, well-prepared soup, and at best I get: “Well it turns out I didn’t mind black beans this one time, but I still hate them.”
Exactly the same. They are genuinely excited and my side of the family goes: soup? We’re not sick…
You have no idea how stoked I am for soup
I used to make traditional German lentil soup (Linseneintopf) from freeze dried soup mix. When they discontinued that product, I was really bummed. Since then I’ve learned to make my own and it’s so much better, it’s unbelievable.
I made soup just the other day. It was a pretty bangin loaded potato soup.
I made ham and bean soup a couple of months ago. To thicken it, I threw in a big handful of leftover takeout fries and it worked great.
A little potato makes for a pretty good thickener in a soup.
Potato soup is just mashed potatoes with too much water, fight me.
I’m ready. Right here right now.
A proper potato soup has nice spoon sized pieces of potato, celery, (and make sure you get some of the fresh celery leaves in there), onion, garlic, and carrot. And a not inconsiderable amount of bacon. (Pro Tip: Buy the cheaper bacon ends and trimmings for things like soups. They tend to be smokier and more bacon flavored). And for added flavor, tarragon and cilantro and black pepper.
Thicken the soup by making a rue with butter and flour, dissolve in a cup of heavy cream, as that thickens a bit, add it to your soup to thicken the soup. Blend about half the soup to get that smooth creamy texture. And only takes about an hour start to finish.
Beats anything you will ever get out of a can or restaurant.
Thanks for the potato soup tips!
Yes that plus sour cream, ham, bacon, onion, garlic, corn, cheese, and chunks of potato.
Hey everyone! This guy doesn’t know how to make potato soup!
No.
thick soup is indistinguishable from one pot and i love it :P
Pot pie is just pie crust with soup filling
The problem is that you made a special stew. It’s a stew that blinds someone, but only for a day.
My neighbor’s coworkers cousin once brought me a bowl of soup while I was at the beach with my family on a really windy day. By the time he handed me the bowl of soup it was nothing but a bowl of sand. I ate it anyway out of politeness but I ended up falling asleep after and woke up in ancient Egypt. I’m still stuck here and my family is still at the beach. I’m never eating a bowl of sand again.
Posted 43 minutes ago. Ancient?
He’s now 4000 years old. He had to bide his time until Lemmy came into existence.
Bide?! Damn it I’ve just been on a bidet this whole time.
There are worse things than having your butt hole gently cleaned with a cool spray of water for 4 millennia.
Erroded out of existence.
I’m in the Navy. 1000 soup has sometimes been the only thing standing between me and the looming precipice of total mental breakdown. Hell yeah I get excited about it.
Pepe has clearly made a potato leek soup variant and thus his emotions are objectively correct
I want soup so fucking bad rn
What a bold claim. I’m always exited to hear/taste/speak about soup.
What’s your favorite soup?
Also these days I’m curious about brocoli and cheese soup. I should make one before it is too warm.
It’s good. Just be careful to not oversalt it.
Hard choice. I don’t have a favorite but I love instant minestrone as a quick warming meal. Anything packed with chicken bouillon is perfect for winter and sickness. I really like velouté especially ones with leaks or mushrooms (or both) but one that taste like home to me is a pumpking velouté thikens with rice. I also love hrira and chorba but anytimes people start talking them people fight for the sake of their recipe so I’ll rather change subject.
What about you? Do you have a clear favorite?
I’m excited, anon!
I may or may not love the soup itself, but I love that you tried, and that you offer it as a gift.
=D
This happens to me all the time
Too hot.
I have literally been in this situation with my sister. But, what do you expect making soup for dinner in the middle of summer when it’s over 100 degrees outside? Who wants soup when the weather is hot? I mean, unless it’s gespacho.
I am one of those “psychos” that actually like hot tea in the middle of summer. Don’t ask me how, I just find it enjoyable (usually indoors, outdoors I prefer cold stuff in the summer)
I do. Hot coffee, hot soup, hot tea. I prefer all of those hot, no matter what the weather is doing…
