Sorry, I replied before reading your very recent cooking experience. I recall really liking this soup. I, too, made it with red peppers and me being me, probably put some smoked Spanish paprika and/or chile flakes.
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I made this last winter (spring?) it was very good! Iāll have to look to see if I made any adjustments
It sounds great. Maybe when we finallyyyyyy get some fall temps up in here!
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Oooops, I forgot to mention the 1/4 c. or so of chopped, cooked bacon, leftover from baked potatoes, that I threw in with the clams.
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I would really like a bowl of either of those right now. May make over the long weekendā¦
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Thanks so much!
The roasted red pepper soup with some heavy cream stirred in: YAY .Thatās the ticket. And just what I needed today !
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Iām glad the dairy helped!
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Linking some more recent threads with lots of soup ideas.
Some of my favorites are in the first link ā Tom Kha Gai, Curry chicken noodle soup (Viet / Teochow / Chiu chow), Ottolenghiās coconut curry lentil soup (which is pretty much Indian dal or sambhar, I often blend in vegetables), and Chrissy Teigenās Carrot Coconut soup.
Also reminded me of the basic Turkish lentil soup which is simple and delicous and I need to make again soon.
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Iām trying to get my cooking mojo back - itās largely deserted me this week - so I started thinking about comfort foods like soup.
I have an enormous pile of winter squash from my CSA gathering dust, so I started a big pot of butternut squash soup tonight, only to have the power go out riiiiiight in the middle of it.
I had already browned butter and sauteed a bunch of (CSA) leeks in it, and then turned it off to wait for the squash to be roasted. It was cubed and roasting in a hot oven when the power died, and nearly cooked itself through on the residual heat alone.
The power was back on in an hour, but by the time I got everything pureed, it was almost 1 AM. Fortunately I donāt have to work tomorrow.
I know itās basic almost to the point of cliche, but I really like butternut squash soup.
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Made a big ol pot of Bean and Polish Kolbassa soup and had a big ol bowl of it for dinner.
Freezer stock up has begun.
I basically followed this recipe but I fried up the kolbassa before I added the veg, subbed a half a Anaheim pepper for the celery, used less tomato product, used chicken stock + a bit of water and cooked out some paprika with the veg.
Traditional Greek bean soup recipe (Fasolada) - My Greek Dish
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Butternut squash soup (leeks, browned butter, chicken stock, roasted squash cubes, heavy cream) with a drizzle of pomegranate molasses.
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Pretty!
I like that. I have a couple of wilting leeks that want to be used as well as all of the rest of the ingredients except the actual squash.
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Did you know you can freeze leek. I always stock up in the fall. Just chop it up and freeze in zip lock bags. Comes in handy. Clean it first of course.
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I chopped and then sauteed a big pile of them this year (use or lose), freezing in half-cup portions. Not just handy, but quite appreciated to have on hand.
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I am always so happy when I have frozen sautƩed leeks on hand. Adding a spoonful to two makes so many things better!!
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I love leeks and shallots in soup instead of onions
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When I make Potato Leek soup, I slice and sautƩ a yellow onion, then sliced shallots, then several cloves of garlic. Pinch of crushed red pepper, later, white pepper.
Lots of sliced leeks, then cubed potatoes. Lately I just been using water, not broth.
Later, liquify in my blender.
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I absolutely love this soup, and have been known to eat the whole thing. I often leave out the cilantro. Iāve also made it with parsnips.
