I'm from Scotland, live in Utah, and recently came across this local company who assert that they make "authentic Scottish Meat Pies." That as may be, but they then continue with the following suggestion: "Top it with chili, soup or gravy for a great meal!" As a bona fide Scotsman, I'm pretty 100% sure nobody in Scotland tops their meat pies with chili or soup (although possibly with gravy). Is this a thing? I have never seen a pie served in a small bowl of soup either, as the picture suggests. How do you eat/ serve your pies?
Pretty much as above - can you tell/point me to a great tortilla soup recipe that doesn't use a slow cooker? I love love love tortilla soup and decided it's about time I learned how to make it. I don't have a slow cooker though and have no interest in buying one. I live in south Texas so I can get pretty much any ingredient required easily. I know I can google for recipes but I'd rather get tried and true recipes. Thanks!
I love soup, but only SOME soups. I am very much a fan of a chunky soup in a broth where I can see each individual ingredient rather than blended soups (Except for butternut squash/ pumpkin or tomato soup which I do enjoy on occasion). Now I'm getting bored of the soups I have on rotation so I'm looking for more ideas of healthy soups that are chunky rather than blended. [more inside]
I've never really been much of a cook, but since New Years I've been trying to change that. Lately, I've been making some soups, but I'm finding the leftover vegetables and chicken are pretty flavourless...though I feel a bit guilty just throwing out the leftover food. Is there any use to keeping it?
I've been trying a no sugar/complex carbohydrates diet by dumping vegetables and canned salmon together with beans in a bowl, or dumping vegetables and canned salmon together with shirataki noodles in a bowl and then pouring in hot water. This gets old, fast. What are some ways to simply upgrade the taste of my meals, without added sugar, simple carbohydrates, or too much added salt? [more inside]
Hokkaido variety kabocha squash. I cut it in chunks and steamed it -- with the intention of eating it plain. It has lovely sweet chestnut flavor. But so dry and crumbley, like stale cake. Any suggestions on how I can repurpose this steamed squash? If I make soup, will the dry crumbles melt into the broth and make a smooth soup? Or I could mix it with mashed sweet potatoes. But again, I hope for a smooth texture without dry crumbles. Tools: I have only a standard blender. And a manual potato masher.
I need starchy pasta water to make my butternut squash soup extra tasty, but I don't have starchy pasta water on hand because I'm not making pasta. How can I make fake pasta water? I'm finding this exceptionally hard to google.
My best friend is sick at home in Denver today and unable to go her thanksgiving dinner. It's her very favorite holiday, and she'd normally be with us in Oregon, so we feel horrible for her! She joked that she wished we could fed ex her some soup, so we want to make that happen. Best delivery option for great soup, open today? She's on W 9th, by the hospital. Thanks!
We've been roasting a chicken every Sunday and pulling off the meat for sandwiches and salads and stuff throughout the week. We've also been making stock with the mostly clean bones -- unctuous, gelatinous, delicious stock. Quarts and quarts of stock. [more inside]
I made a batch of soup a couple of days ago and it tastes a bit odd. I'm pretty sure it's because of the food processor. Will I die of plastic if I eat it? [more inside]
My vegetable soup is bland - can it be resurrected with additional seasoning? [more inside]
A local Asian restaurant makes a truly outstanding curry noodle soup with tofu. I'd like to figure out how to make the soup myself. [more inside]
How do I marinate tofu so it ends up with a chocolatey flavor? End goal: put the tofu in a soup. [more inside]
At a restaurant called Toritama in Tokyo, I had the most amazing chicken soup ever. It was a really flavourful chicken broth, with shreds of very tender chicken - I would say poached, except that some of the bits had skin still attached and the skin was crisp as if it had been grilled. Also some well-cooked rice. The thing that I particularly remember is that the broth was so rich that it left your lips feeling sticky! It was called something like "Tokyo chicken soup". [more inside]
I've taken to making instant ramen with half veggie broth, half water or thereabouts — improves the taste and texture. But is using broth actually giving me any extra nutrients, or just doubling my dose of sodium? (I'm not deficient of anything, and my diet is otherwise pretty decent, this is just my go-to quick lunch at home)
What are your favorite liquid meals and/or very soft foods? [more inside]
Can-I-eat-this filter: Homemade chicken noodle soup sitting out on the balcony in the snow, thawed overnight on the counter, then left in the fridge for 2 days. Now it tastes funny... [more inside]
I recently bought a stick blender and made an amazing butternut squash soup, so now I want to make more blended soups. But apparently I'm kind of picky and disagreeable and don't really know what I want, so googling for recipes has left me cold. It's made a bit worse in that I hate cooking (although I'm more than competent at it), so it takes something good to capture my motivation and get me in the kitchen. But I do love warm creamy soup and I have to eat something, so: what are your prize winning, most amazing, tasty pureed soup recipes to make this winter. [more inside]
I made white bean soup in the crockpot and it's okay... but how do I make it AWESOME?! [more inside]
Hello people who can read Japanese of Metafilter. I'm standing in the kitchen with a package of udon noodles from Japan and no ability to read the instructions. Anyone want to save the day and tell me what these instructions say? A photo of the label is here.
I've recently been on a soup kick. However, my meager store of recipes I'm good at cooking has been exhausted. I'm looking for soups that are relatively easy to prepare, are healthy, and are cheap to make. I'm not really interested in cold soups at the moment. No particular restrictions or considerations beyond that.
This is a two-part question.... I have the idea of a "stone soup" kind of fall gathering where everyone brings something to make a huge pot of vegetable stock. I need to know what makes good stock – what to put in and what to leave out – and then what should I make at the party for us all to eat and enjoy some of this stock right away? [more inside]
Help me make an epic home made cream of mushroom soup. [more inside]
A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
Who's got an easy, spicy, flavorful, low-carb variant on the best known cure for the common cold? [more inside]
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
It has literally been a couple of decades (maybe 3) since I threw a bunch of vegetables in a pot and made vegetables soup. What are your tricks and hacks for vegetable soup? [more inside]
Many years ago I had a fabulous lentil soup in a very nice Greek restaurant (in Greece) whose owners/chefs were Cretan, and which used many ingredients from Crete (which may or may not be pertinent to my question). This soup was very, very dark, like mahogany colored, rich but not thick, and fairly "oily" (which sounds bad, but it was heavenly), and it was soooo good. Now, all lentil soup is good, really. Mine is quite marvelous, but I've been remembering this soup for so long, and have never figured out how it acquired that color, or what ingredient(s) made it so different and special. Any ideas? [more inside]
I loved making green smoothies with my new Vitamix over the summer. Now that it's cold, my it has been sitting idle. What can I make in the winter? [more inside]
I'm looking for advice on balancing out the sweet and savory flavors of homemade soup, without resorting to the evil of celery. [more inside]
Looking for soup, stew, or casserole recipes where I can spend ten minutes dumping stuff in the crockpot in the morning and have a full meal ready when I get home. Something like this is ideal; the only prep is chopping an onion before setting it and forgetting it until dinnertime. No dietary preferences or restrictions, but some vegetables would probably be good. I'm seeing a lot of recipes online, but am having a hard time weeding out which ones are worthwhile, and would appreciate any favorites you care to share.
I've about an hour, maybe 90 minutes worth of patience, above-average kitchen competence, and access to most ingredients. I'd like to eat soup for dinner at the end of this 60-90 minutes, and I don't like shrimp. Share your favorites?
I love soup but stink at making it from scratch. Hit me with your best recipes and tips for making soup! [more inside]
I'm looking for a recipe for a seasonal or all-season (for southern Ontario, and this week) vegetable soup recipe (potato, tomato, both, other--whatever) that does not need a blender (immersion or otherwise). Do you have any recommendations? [more inside]
Making a chicken-corn soup. So far, real chicken broth, roast chicken, creamed corn, onion, beaten eggs. What else can I put into it ot make it more interesting? I have a big variety of spices.
I made some carrot soup. It has a slightly bitter after taste. Why is that, and can I fix this? [more inside]
What are your best broth recipes? [more inside]
Do you have any recipes for soup that don't require broth or stock? [more inside]
What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
Freezable, tasty soups or stews without onion, garlic or stewed tomatoes. Is this possible? [more inside]
Please share with me your tried and true, passed down through the ages, made-with-love, illness curing soup recipes! [more inside]
If I freeze this soup, will it be edible once defrosted and warmed up? Difficulty level: squid. [more inside]
I'm trying to find recipe for spicy frog soup I had in Shanghai. [more inside]
help me make a soup using what's sitting around in my fridge and freezer [more inside]
In about an hour I will be making a southwestern corn chowder for my family without a well-defined recipe. Help me do it right. [more inside]
Just how healthy is my Chunky Campell's Vegetable soup? [more inside]
I'm good with winter soups, I'm good with cold summer soups, but can't seem to find a hot summer soup I like. Send me your simmering summer soup solutions. [more inside]
I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc. [more inside]
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers? [more inside]