ISO: ISO good soup to use 'prime rib leftover' stock/broth?

[music-city-missy]

Okay, so I have the oxtails that I roasted to make my au jus that still have a lot of flavor left and the ribs that were cut and tied back and roasted with the meat still have meat and flavor left in them. It was too good not to make a batch of stock/broth with it. It's so gray and dreary right now that a big pot of some wonderful hearty soup sounds good. Any ideas of what soup to make with this broth one I finish it off?

 

[joe]

Here's a link to the epi site for French Onion Soup>

I hope I'm doing this right.

MCM, I also posted the lamb/bean recipe you asked about at epi (under "Lamb you can eat with a spoon)

Happy Holidays!

http://boards.epicurious.com/thread.jspa?messageID=251433&

 

[dawnnys]

Nice to know we can link to them, although they can't link to us (

But I "sneaked" a link in there under an ISO for potato & ham soup. Maybe others will see it and join us. The removing of perfectly good posts which contain a link over there is pretty childish.

Soooooo glad we have this place and Place at the Table.

 

[meryl]

Not only childish, but pretty sinister. They're on a real power trip.

 

[marg-in-pa]

Thanks for the link Dawn!!!!

I imagine it will only be a matter of hours before your post to me "over there" gets lost.
I think I am pretty much done with the swap. It's just not the same

marg

 

[dawnnys]

Me too, but as a good rebel, I am waiting to see what else is done, if anything. Incidentally,

Incidentally I really do like Ang's baked potato soup - made some this morning!