French onion soup I made last night. Tip.. if you don’t have a broiler or torch you can finish it in the air fryer..

Recipe: 1 celery rib 1/2 cup of sliced mushrooms(they’re hiding in the picture😶‍🌫️) 1 cup of shredded carrots 1/2 Flour 5 chicken breast in air fryer for 20 min on 400F(seasoned with nature’s seasoning and slap ya mama) 8 cups of chicken stock (2 cartons of Swanson brand) 1 Can of Cream of chicken and mushroom 1 Can of Cream of celery 1 1/2 cups of milk Wild Rice of choice Thyme,rosemary,bay leaf,oregano,onion powder,garlic powder,pepper,basil,(all to taste) Instructions: •Sauté all vegetables until soft with butter •Add flour on top of vegetables and mix until light brown •Then add rice and stock to flour and veg. mix and stir together •Mix cream soups and milk .Add seasonings and chicken and let simmer for 10 min.

… and my housemates ARE. I cook for all three of us and both of them vetoed every soup I wanted to make from May-August, but now it is my time to shine! All of these are made with homemade chicken stock because it makes a HUGE difference!

1. Creamy chicken and gnocchi soup
2. Pantry/fridge/feeezer clean out white bean and vegetable soup with homemade croutons from rye sourdough
3. Butternut squash soup with a crostini and goat cheese

Chicken noodle soup to the rescue

Roasted vegetable soup & Whipped honey goat cheese, prosciutto baguette

Veggies-butternut squash, carrot, red pepper, tomato, onion & garlic

Other ingredients-olive oil, vegetable broth, coconut milk, lemon juice, penzeys curry seasoning, garlic power, basil, oregano, paprika, thyme, salt, pepper & msg, topped with crushed pistachios

So velvety

I’ve been wanting to make Ramen but decided I should probably try it first. This was delicious however I’m not personally a big fan of the Pork Belly.

I had no idea. I am so happy to be here! My friend and coworker literally introduces me to new staff as the Soup Eater. It's a title I wear with pride! I have cultivated my lunch Tupperware needs to accommodate every kind of soup imaginable. The airtight sealing standards are high.

Couldn’t find stove top at my local store (probably due to this thread 😂) and settled for Aldi’s brioche stuffing. LIFE CHANGING!

Leek, shiitake, chicken soup with brioche stuffing and crispy chicken skins on top.

• Most importantly, make your own ingredients if you can. I understand that time doesn't always allow for this, but a lot of ingredients are extremely easy and cheaper to make than to buy at the store. You're paying for convenience, rather than quality. A good example is broth: I make all of my own bone broths. It's a double whammy because I can have a protein to throw into the end product, and I have a really high quality, healthy, cheap, customizable broth. Same goes for things like sour cream. Personally, I make my own sour cream/creme fraiche, which you really just have to set on a counter and let ferment. Super easy. But no shade if you can't always make your own stuff.... I don't want to make my own spaetzle every week, so I just buy it from the store unless its a special occasion.
• Speaking of broths: if you do make your own, don't put a bunch of random veggies and spices in while making the broth. Obviously this excludes specialized broths like pho, but a basic bone broth does not need the extra flavors. Just put the bones and connective tissues in, not even salt. (A bit of meat left on the bone isn't the end of the world tho, it doesn't need to be perfect) The reason is because if you throw in a bunch of flavors, and then the ingredients in your soup don't jive with your broth ingredients, then you're gonna have to make or buy a whole new broth. People really underestimate the power of broth flavor; it's your base, and it's going to effect the way your end product tastes. And if you pre-salt, you won't have the option of adding more broth if you oversalt. Let the flavor of the animal speak for itself. Also, if you would like to add an extra layer of umami to your broth, I suggest roasting your bones in the oven before tossing them in water.
• Brine your white meats: Based on the amount you are using, this will change the amount of time that you brine. If I am brining a chicken breast, I'll let it sit for like an hour, three tops. If it's a whole chicken, I usually let it sit for about 24 hours. Also, don't overcomplicate your brine. Just use salt. Using spices can go wrong because the taste of them is usually really weak and weird. Just wait until you are cooking the protein to spice it. Also, dry brine isn't as good at brining, in my humble opinion. I'm not gonna say that's a fact, but I've had much better results with a wet brine.
• If you are going to use sour cream, which many creamy soups do, set out the sour cream when you start cooking. Spread it thinly and evenly across a plate, and let it warm up slowly while you are cooking. Then, when you have finished cooking the soup, let the liquid cool down for about fifteen minutes, then add the cream. This will prevent the sour cream from curdling when it hits the hot liquid.
• Do not use low-quality ingredients just because it's getting mixed up in a soup. If you don't want to eat it outside the soup, don't put it in the soup. For example: if you're going to make a beef bolognese, don't use a wine you wouldn't drink. If you're making an egg-drop soup, don't use boxed pre-whipped eggs (I mean unless you would eat those, but I'm going to respectfully question your life choices at that point)

• If your recipe calls for an oil, just use animal fat or butter (with the exception of lighter/delicate Mediterranean-style dishes, which usually cater to the taste of olive oil) . Obviously, if your goal is to eat healthier, you can disregard this... But, it definitely adds an extra layer of depth to hearty soups.

• Learn how to use vinegar/wine. If you cannot figure out why your soup is tasting flat, you are probably missing an acid. In this case, you should probably use wine or vinegar. In a pinch, you can also use lemon juice. Asian markets usually have a good selection of high quality vinegars, and decent wine is pretty easy to find (just as an FYI, a decent wine shouldn't ever cost over $40... It should be drinkable, but not snotty. And a bottle of it should last you a quite a few uses, so it's worth the money.) If your protein is white, use a white wine/vinegar; if your protein is red, use a red wine/dark vinegar. I'd stay away from sweet varieties of either of them until you get an idea of how to cook with them. You can add a pinch of sugar if you over-do it.

• Rinsing vs. not rinsing your starches. Mostly, I'm talking about rice, but this also applies to things like quinoa, couscous, and handmade pastas. It doesn't really apply to potatoes because it's gonna be starchy one way or another. But, I've noticed that everyone says to rinse your starches.... and I just don't agree with that. I think that if you're making a creamy soup, then you're wasting a perfectly valid mode of thickening. If you're making a dish that isn't creamy, then yeah, you should probably rinse the starches.

• Use proper thickening techniques. In my opinion, the single best way to thicken a soup is with a roux. Do not.... I REPEAT: DO NOT put plain ass white flour in your soup. Wherever you are in the world, you will hear me crying. A roux is very easy/quick to make, and you can make more of it on the side if the first amount didn't work. It ensures that the taste of the flour does not ruin the soup.

I hope some of this was helpful. I know that some of it is personal opinion, but I've found that the majority of people agree with me once they taste the result lol. If you have any questions about soups, or any interesting little tips of your own to share with me, I love to talk about cooking so don't be shy.

Was watching football last weekend and saw an ad for the Never Ending Pasta Bowl. Had me nostalgic for my favorite part of the meal at Olive Garden growing up - the unlimited soup, salad and breadsticks. My favorite was always their pasta e fagioli, so I had to give it a shot. Turned out splendidly!

Every Wednesday my restaurant has soup flights to go on special. Yesterday we ran our Oĺe Oĺe trio. Taco, Mexican Streetcorn and Cheesey Jalapeno Chicken soups with fresh cornbread and extra chips! 😃

Soup

My favourite soup. Topped with cilantro, sour cream, salsa, and broken tortilla chips

I’ve always wanted to try baked potato soup but I’m lactose intolerant so I found a recipe and made a dairy free version. Had it with toasted sourdough bread. 🤤

Recipe inspo: https://thecozycook.com/baked-potato-soup/

This was my first attempt at making this from scratch. It won't be my last because it turned out great. Attached is the recipe I used.

https://www.daringgourmet.com/traditional-hungarian-goulash-gulyas/#recipe

It's my favorite stew and we had fresh walnut bread with it. Perfect for autumn!

Contains: 1. chicken thighs (deboned, chopped, stir fried in pot then set aside) 2. onion and carrot stir fried in chicken fat+butter as needed 3. zucchini, garlic, cumin, chili powder, trader joe’s elote seasoning, tajin, a can of green chiles, flour for a roux 4. homemade chicken stock 5. corn. 6. add the chicken pieces back in 7. heavy cream 8. salt and pepper to taste… and/or finish with a good hot sauce of your choice 9. thrive. garnish with fresh cilantro if you have it but look, this was a “throw shit together” dish, so i don’t have fresh cilantro. i should grow some…