Your soup looks delicious - but I love your plates!!
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Thanks! The mustard colored soup bowls were a bargain from the now defunct Pier 1 physical stores (the Acton store on Great Road, which you may remember). When those chip I need to find something else, though I see that Replacements has some. As I paid maybe $5 or so per chip-prone bowl their higher price gets my goat. (A higher price is a goat-getter for me, LOL.)
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Here’s mixed greens soup based on this lettuce soup recipe at Epicurious. Reminded me of a more subtle version of cream of spinach.
I used part of a big bag of mixed baby greens from our CSA, which provided a complex and herby flavor. The recipe as written calls for too much salt for my palate, so I’d start with a tiny pinch and add more to taste at the end if needed. I also omitted the garlic clove.
A dollop of preserved truffle butter as a garnish added a layer of flavor. I could also see this playing nicely with sautéed mushrooms, frizzled prosciutto/speck/lardons, sliced almonds, creme fraiche, or coarsely ground black pepper.
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Pier 1 wasn’t in Acton when we lived there - neither was Trader Joes. We moved to Harvard in 1986. Our trip down memory lane last month for our wedding anniversary took us back to the old colonial house we lived in on Great Road near the Concord rotary from 1979 to 1986. I was shocked and also sad to see what had happened. I’ll try to post a photo…
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I’m making a vegetarian Shchi tonight- Russian / Ukrainian cabbage soup.
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This year’s Thanksgiving turkey made a rich stock that I’ll be using for awhile.
Here’s ginger turmeric turkey and carrot soup, with kale, onion, and coconut milk. Not enough kick for me at first. Adding yellow curry powder and a couple of birdseye chiles fixed that.
Sliced scallion and a squeeze of lime were the garnishes. Fresh cilantro would have been excellent if only we had some.
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Love when you talk garnishes. 
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Chicken Ramen
Chicken Stock, Water, Chicken Crystals, Whiskey Barrel-aged Shoyu, Sun Noodles, Topped w/Sliced Chicken, Seasoned Egg, Corn, Wood Ear Shrooms, Chili Onion Crunch, TJs Crispy Onions, Scallions, Togarashi, Black Sesame, Nori
I was pretty proud of my first seasoned eggs. 
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I want your soup!
And this too! 
My best chicken ramen I ate used Bresse chicken in the broth. True, the broth was fat but it was rich and very delicious. It was to celebrate an opening of a new ramen restaurant in Paris, the original founder of the chain Ippudo flew from Japan to cook, it was an one shot event, but that soup was memorable.
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Anything “Russian/Ukranian” will soon just be “Russian”, sadly.
Stunning. More like a buffet than a soup!
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Delicious story @naf.
We have an Ippudo here in Santa Monica now. I’m sure it’s not as good as Japan or your experience, but I should check it out. Mine was really light but I love a deep, rich, fatty broth.
Yep, I finally sprung for some good soy sauce.
We got it at Epicurus in N Hollywood, but Amazon also sells it.
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Hi @Phoenikia!
Look what I got in my Rancho Gordo Bean Club box? Y’all are right, there is a difference between these and the whole lentils.
Any suggestions for what to serve with the Curried Lentil & Apricot Soup?
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My experience with red lentils is that they cook much more quickly than green or black lentils. They’d make a good dahl.
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What are chicken crystals?
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Haha, sorry. It’s chicken soup base. I call the granules crystals.
Sometimes only msg will do it. 
I like this one too. No artificial stuff…
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Thanks
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Where did you get those products?
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I like this one too but now kind of hard to find…
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