a simple borscht.
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Chestnut and sage soup. No photo - it was light brown with some green bits.
Good use of a couple of packs of chestnut puree that needed using up.
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that sounds lovely
a chowder made from odds and ends: a butter and flour roux, corn, sautéed onions, braised celery, Danish Brown Sugar potatoes, bean liquid from some tomato bacon baked beans, chicken jus from wine poached chicken, bacon, rosemary, marjoram, and a glug of white balsamic.
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That looks so good!
I have two widely disparate reactions to potato soup, and I think it depends entirely on how hungry I am when I think about it. If I’m not hungry and think about potato soup in the abstract, I think, “Ugh…bland…boring…poverty food.” If I’m hungry, though, it’s far more likely to be, “Oooo…yum…warm…comfort food…filling and delicious.” I can’t think of any other explanation for me to have such widely varying reactions to the same soup. Go figure.
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yum
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Cabbage Borscht from Dave’s Genuine Deli in Toronto (cabbage, beef, tomato, potato, no beets type )
When I get take-out soup, I will post an online recipe that looks similar.
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a little more Dave’s Genuine Deli cabbage Borscht, with sour cream this time.
Making chicken soup with orzo tonight.
This Chicken Soup with Spicy Matzoh Balls, using Bomba and packaged Matzoh Ball mix looks interesting.
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Will add photo when we eat it. Used a brisket to make Asian style beef soup last night. Lots of aromatics and beef and water for a couple hours low simmer. Beef removed and thin sliced. Aromatics sieved out. Soup fridged and defatted this am. Split into 3 meat and broth containers. Will be served with rice noodles, steamed baby bok choi and scalllions. Cilantro for those weirdos who like it 
Paid $50 for the brisket but ain’t bad for three dinners. Aromatics included ginger garlic onion green onion star anise palm sugar peppercorns tomato dark soy…
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That looks delicious! Love those particular sea creatures.
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thank you!
this is a nice flexible chowder recipe
It’s in the back of my mind when I wing my chowders
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Soup for dinner here - broccoli cheddar, with a little fresh nutmeg grated on top. Some beer bread to go with. I had a can of cider no one wanted to drink, so I utilized it in the bread. Paired pretty well with the soup.
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Potato leek soup with extra stuff. I can’t rustle up the enthusiasm to make or eat potato leek if it can’t stand in its own as a full meal. That means diced carrots, herbs, and a flavorful stock go into the pot. This time I used smoked turkey stock I made and froze at Thanksgiving. Oh, and enough potatoes and leeks so that the finished soup can be studded with vegetables. I only briefly blend some of the soup to achieve a lightly creamy texture. If I’m doing this, I want more than a bowl of purée.
Sustaining and delicious, though of course not classic. No photo because I was tired.
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