LTH Home

Soup recipes, anyone?

Soup recipes, anyone?
  • Forum HomePost Reply BackTop
    Page 3 of 3 
  • Post #61 - December 27th, 2022, 10:53 pm
    Post #61 - December 27th, 2022, 10:53 pm Post #61 - December 27th, 2022, 10:53 pm
    LynnB wrote:Made Red Lentil and Squash Soup with Za’atar Croutons today. Recipe from the Zaitoun cookbook by Yasmin Khan. Punched it up a bit with extra salt, lemon juice and a generous shake of UC Biber pepper flakes from Flatiron Pepper Co. Really delicious. Happy to be in soup season.


    That sounds super delicious!
  • Post #62 - December 28th, 2022, 12:33 am
    Post #62 - December 28th, 2022, 12:33 am Post #62 - December 28th, 2022, 12:33 am
    Cathy2 wrote:I fully recall meat was unavailable to purchase after 6 PM. It was a big deal when this was changed.

    Was this in the days of self-service meat coolers? Or when it was necessary to have a butcher hand you the meat?
  • Post #63 - December 28th, 2022, 8:41 am
    Post #63 - December 28th, 2022, 8:41 am Post #63 - December 28th, 2022, 8:41 am
    tjr wrote:
    Cathy2 wrote:I fully recall meat was unavailable to purchase after 6 PM. It was a big deal when this was changed.

    Was this in the days of self-service meat coolers? Or when it was necessary to have a butcher hand you the meat?

    There were definitely empty evening meat coolers at supermarkets through the early seventies.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #64 - December 28th, 2022, 11:26 am
    Post #64 - December 28th, 2022, 11:26 am Post #64 - December 28th, 2022, 11:26 am
    The meat cutters union contract required that fresh meat could be sold only when a butcher was on duty and the contract also required that the butchers did not work after 6:00 PM. After then meat could either be removed from the coolers or covered up. Eventually the threat of an antitrust suit against the union made them relent on their demands.
  • Post #65 - December 28th, 2022, 9:59 pm
    Post #65 - December 28th, 2022, 9:59 pm Post #65 - December 28th, 2022, 9:59 pm
    Wow, I guess those were the days when moms had time to shop during the day - except for those who didn't. Was this only in the city, or throughout the Chicagoland area? And were there non-union stores that didn't play along?
  • Post #66 - December 28th, 2022, 10:15 pm
    Post #66 - December 28th, 2022, 10:15 pm Post #66 - December 28th, 2022, 10:15 pm
    The same rules applied in many if not most suburbs. I doubt that there were many nonunion stores back then. If there were any, they would not have dared to cross the union. Unions in the private sector do not have the same strangleholds on businesses today.

    As a point of reference, my family moved into the country west of Des Plaines and south of Mount Prospect in 1953. I moved to Chicago in 1967 after grad school.
  • Post #67 - January 4th, 2023, 7:48 pm
    Post #67 - January 4th, 2023, 7:48 pm Post #67 - January 4th, 2023, 7:48 pm
    Tonight’s soup was African Ground Nut from The Ultimate Peanut Butter Cookbook by Bruce Weinstein and Mark Scarbrough. I hadn’t made this in several years but I sensed that my daughter might be ready to enjoy it. She’s really been opening up to leafy greens lately and loves butternut squash. It was a hit and great with warm whole wheat pita. Ingredient list below. I usually sub smoked cayenne for regular and it worked especially well here. I went with the kale leaves.

    2 tablespoons peanut oil
    1 large onion, chopped
    1 large red bell pepper, chopped
    ¼ teaspoon cayenne
    28 ounces diced tomato
    1 medium butternut squash, cubed
    2 cups broth
    ¼ cup creamy natural peanut butter
    8 kale or swiss chard leaves, stemmed & shredded
    ½ teaspoon salt
    ¼ cup chopped peanuts
  • Post #68 - January 7th, 2023, 4:18 pm
    Post #68 - January 7th, 2023, 4:18 pm Post #68 - January 7th, 2023, 4:18 pm
    This celery soup ins really good and very simple
    https://hellolittlehome.com/celery-soup/
  • Post #69 - January 7th, 2023, 4:42 pm
    Post #69 - January 7th, 2023, 4:42 pm Post #69 - January 7th, 2023, 4:42 pm
    I bought 2 lbs. of cut-up butternut squash at Costco the other day and made a variation of this soup recipe on the stove. I went with heavy cream rather than coconut milk because I had some that needed to be used. It was very tasty.
  • Post #70 - January 8th, 2023, 12:01 pm
    Post #70 - January 8th, 2023, 12:01 pm Post #70 - January 8th, 2023, 12:01 pm
    Usha Prabhakaran, the Pickle Queen, recently put out a 1000 recipe digest for the quintessential South Indian soup, Rasam.

    Here is a article discussing the book, but unfortunately I have not been able to find the book on sale.
  • Post #71 - January 15th, 2023, 6:42 pm
    Post #71 - January 15th, 2023, 6:42 pm Post #71 - January 15th, 2023, 6:42 pm
    Finding myself making soup at least once a week of late. Fresh Farms had Bar Harbor canned clams at a decent price this week so decided to do New England Clam Chowder. Ventured from my usual recipe and tried one that added leeks and green onions to my usual yellow onions and celery, seasoned with dried tarragon and thyme, and finished with fresh chopped dill. We liked the blend of aromatics.

    Such a comforting soup.
  • Post #72 - January 17th, 2023, 9:17 pm
    Post #72 - January 17th, 2023, 9:17 pm Post #72 - January 17th, 2023, 9:17 pm
    Hi,

    We had a ham over the weekend. I cannot toss a ham bone, but I did not want any ham soup with beans. I wasn't really interested in a ham and potato soup, either.

    I did a search for <ham soup -beans>, then remembered I had beets, so my search was modified for <ham beet soup>. I found someone had made a beet borscht with a ham bone.

    I am roughly following this recipe for borscht with smoked ham hock.

    There are some potatoes, though more importantly I dodged beans.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #73 - January 17th, 2023, 11:00 pm
    Post #73 - January 17th, 2023, 11:00 pm Post #73 - January 17th, 2023, 11:00 pm
    ekreider wrote:The meat cutters union contract required that fresh meat could be sold only when a butcher was on duty and the contract also required that the butchers did not work after 6:00 PM. After then meat could either be removed from the coolers or covered up. Eventually the threat of an antitrust suit against the union made them relent on their demands.


    We never experienced that in the Cincinnati grocery stores. I still remember at age 12 being dropped off at the local Thriftway with $120 and a firm warning that I would be sternly punished if I deviated from THE LIST.

    What I did see in the Sixties was that the meat coolers were generally marked down late Saturday afternoon as MOST groceries were closed on Sundays and wanted to move all of the old stuff before the end of the week.
  • Post #74 - September 16th, 2023, 1:36 pm
    Post #74 - September 16th, 2023, 1:36 pm Post #74 - September 16th, 2023, 1:36 pm
    I made my first batch of the season today - Chorba El Khodra (Tunisian Vegetable Soup). It's very hearty and comforting but I don't make it that often because I have to have a chunk of time to prep/chop all the veggies.

    Ingredient list:
    Onion, garlic, carrots, celery, fresh tomatoes (peeled), potato, fresh basil, parsley, winter squash, cabbage, canned crushed tomatoes, tomato paste, harissa, orzo & Tabil spice blend (ground coriander, ground caraway, garlic powder, chili powder).

    Image

    The recipe is from "North Africa, The Vegetarian Table" by Kitty Morse. There are two other really good soup recipes in this book - Harira (Moroccan Lentil and Garbanzo Bean Soup) and Hlelem (Tunisian Bean, Chard, and Noodle Soup).

    Image
  • Post #75 - September 17th, 2023, 7:40 am
    Post #75 - September 17th, 2023, 7:40 am Post #75 - September 17th, 2023, 7:40 am
    My mother made beef/vegetable soup as both a way to clean out the fridge and a way to feed her family of hubby and three growing kids who never turned their noses up at food. She always started with a beef knuckle from our neighborhood store; then she added leftovers from the fridge along with constants such as potatoes, cabbage, and carrots. After cooking the pot went on to our unheated back porch to "mellow" for a few days. There it resided until it had all been eaten.
  • Post #76 - September 17th, 2023, 9:53 am
    Post #76 - September 17th, 2023, 9:53 am Post #76 - September 17th, 2023, 9:53 am
    first soup of the season for us this afternoon: greek(ish) lentil I learned from my yiayia (but resembles what you find in many a mediterranean menu). sautée onions, carrots, celery in olive oil, add some garlic, toast lentils, sprinkle with cumin, pepper, kosher salt, add homemade chicken stock and simmer till tender, then blend just some with immersion blender. top with vinegar, greek yogurt, squeeze of lemon, hot sauce, or all of the above. we'll be eating ours with some feta and warmed tomato focaccia on the side.
  • Post #77 - October 25th, 2023, 7:10 pm
    Post #77 - October 25th, 2023, 7:10 pm Post #77 - October 25th, 2023, 7:10 pm
    Perfect night for soup!

    We enjoyed Lentil & Swiss Chard with Cilantro-Walnut Smash (basically a loose pesto). I sprinkled it with a little sumac and served it with some warm Afghani bread.

    I typically make soup on the weekend, let it sit a few days in the refrigerator and then re-heat it for an easy weekday dinner.

    Image

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more