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Rainy and chilly here, happy to find a container of this great soup in freezer. Thanks Michael!
- Thread starter nan
- Start date
michael-in-phoenix
Well-known member
You're welcome Nan. I've got some frozen as well, and I just might have to...
...break it out, even though it's really, really hot here.
Michael
...break it out, even though it's really, really hot here.
Michael
FRC-Speaking of soup, has anyone else noticed that soup has somehow evolved into a sort of wet
paste which will support a spoon upright. Yes, I know things like ribollito are supposed to be like this but even in chicken soup one is hard put to find the "soup" part. I complained about a bean soup recently and it was replaced with a Portugese kale soup equally solid. The waitress told me that most people complain if it's too "soupy". I've also noticed this in the photos in Tastespotting (my newest addiction). Is this a trend?
paste which will support a spoon upright. Yes, I know things like ribollito are supposed to be like this but even in chicken soup one is hard put to find the "soup" part. I complained about a bean soup recently and it was replaced with a Portugese kale soup equally solid. The waitress told me that most people complain if it's too "soupy". I've also noticed this in the photos in Tastespotting (my newest addiction). Is this a trend?
michael-in-phoenix
Well-known member
Rachael Ray calls it "stoup" I think, as in, stew + soup. I tend to do that at home...
...for my family only because it makes what used to be a 'soup course' into an entree.
As for restaurant trends, I could only speculate.
Michael
...for my family only because it makes what used to be a 'soup course' into an entree.
As for restaurant trends, I could only speculate.
Michael
Interesting, when I worked on the ferry system here, there were a lot of Asians in the galley, many
of the delicious soups they prepare are almost all broth.
A lot of mine are pretty much as you describe. These guys are so polite and had a hard time disagreeing with any of my methods. But finally one day, one of them said "Nan, that tastes really good, but there's not enough soup in your soup!".
Made me aware,
Nan
of the delicious soups they prepare are almost all broth.
A lot of mine are pretty much as you describe. These guys are so polite and had a hard time disagreeing with any of my methods. But finally one day, one of them said "Nan, that tastes really good, but there's not enough soup in your soup!".
Made me aware,
Nan
michael-in-phoenix
Well-known member
That sounds familiar. My wonderful fil started cooking for his large family in the Philippines...
...when he was a pre-teen. He remembers the mandate was to always stretch the expensive ingredients (meats, poultry, sausages, etc.) in any dish he cooked for the family. No one was allowed to have a main dish without plenty of rice! (I found this out the hard way, many years ago.)
His stews (sinigang, adobo, etc.) all have plenty of liquid. That way you can easily add flavor to a big pile of rice when you eat the stew.
Even the Filipino version of congee, called lugow, is made thick with the addition of tons of rice. It is cooked into a thick porridge by the long, slow cooking of the rice. Again, rice is the budget-stretcher, even in thick stews!
Michael
...when he was a pre-teen. He remembers the mandate was to always stretch the expensive ingredients (meats, poultry, sausages, etc.) in any dish he cooked for the family. No one was allowed to have a main dish without plenty of rice! (I found this out the hard way, many years ago.)
His stews (sinigang, adobo, etc.) all have plenty of liquid. That way you can easily add flavor to a big pile of rice when you eat the stew.
Even the Filipino version of congee, called lugow, is made thick with the addition of tons of rice. It is cooked into a thick porridge by the long, slow cooking of the rice. Again, rice is the budget-stretcher, even in thick stews!
Michael
patbastrop
Well-known member
Cool today -- only 97 degrees! Yesterday morning we walked along the Colorado River,
in Bastrop and the humidity was 87%! Yikes! Just now there are clouds and wind blowing in and MAYBE we will get some rain! Thanks for the warning....
in Bastrop and the humidity was 87%! Yikes! Just now there are clouds and wind blowing in and MAYBE we will get some rain! Thanks for the warning....
lana-in-fl
Well-known member
I prefer my soups thicker...
but that might be, as Michael says, because we tend to eat them as a main course. My MIL makes the Portuguese kale soup rather thin - mine is thicker, and funnily enough, she loves my version.
I also make "Chicken soup without the soup". I am not fond of chicken soup, so I started making the same thing, but with lots of rotini or other large pasta that soaks up the liquid, and makes a one-pot meal as I have lots of onion, potato and carrot in there as well. My family liked it until they realized that they were not ever getting their favorite soup, so now I have to make "Chicken soup with half the soup."
but that might be, as Michael says, because we tend to eat them as a main course. My MIL makes the Portuguese kale soup rather thin - mine is thicker, and funnily enough, she loves my version.
I also make "Chicken soup without the soup". I am not fond of chicken soup, so I started making the same thing, but with lots of rotini or other large pasta that soaks up the liquid, and makes a one-pot meal as I have lots of onion, potato and carrot in there as well. My family liked it until they realized that they were not ever getting their favorite soup, so now I have to make "Chicken soup with half the soup."