How do I marinate tofu so it ends up with a chocolatey flavor? End goal: put the tofu in a soup. [more inside]
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.
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]
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]
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]
I made some carrot soup. It has a slightly bitter after taste. Why is that, and can I fix this? [more inside]
What's a good soup recipe to make with this yummy home-made chicken stock? [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]
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]
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]
I want to make hot and sour soup, except there are two difficulties: I'm not sure how to shop for Southeast/East Asian ingredients and I can't eat hot peppers. [more inside]
Seeking yummy vegetarian entrees that don't need to be eaten immediately after cooking. [more inside]
What is your favorite recipe for vegetable beef Soup? [more inside]
What delicious soup (or dish) should I make with duck stock? [more inside]
Is cereal a soup? [more inside]
What homemade or "real food" ingredient can I substitute in recipes that call for Cream Of Whatever soup? [more inside]
After-Christmas dinner: as part of the leftovers distribution, I now have the bone from the ham. How should I best make awesome soup with it? Difficulty: no split pea. [more inside]
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
I made some lentil soup earlier in my cast-iron dutch-oven/pot. It's a new pot and I've seasoned it once and that seemed to do a good job. Anyway, I had a bowl of my soup as soon as it was ready, but I just went back to the stove to pack the leftovers up and clean the pot and the soup has turned from a muddy green broth to a dark sludge, nearly black. [more inside]
Help me save this giant pot of soup I just made! [more inside]
I may be my own personal typhoid Mary. Food safety questions inside. [more inside]
How do I remove the fat from chicken broth? [more inside]
The milk in my oyster stew boiled over. Is it salvageable? I've got an oyster stew on the stove, ingredients are half and half, a tonne of butter, oysters, shallots and celery. I left it (I know, I know) in the care of a roomate for two minutes, and it boiled over. Now the milk is a little clotty. Is there a fix, or has this been ruined?
RecipeFilter: Seafood stew stumper! [more inside]
How do you make truly tender, succulent Jewish-style brisket? [more inside]
Soup Me Up. Can anybody tell me how to make killer chicken soup? [more inside]
Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
How do I tell whether beef or chicken stock/broth, that has been refrigerated, has gone yucky? [more inside]
Why should I never boil my stock? [more inside]
Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
Help me source some high-quality bouillon cubes. [more inside]
Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
It's that time of year again...it's getting cold and I'm craving soup more and more. The only problem is I'm sick of canned soup and I'd rather make most of it homemade. Lay your best soup recipes on me, ingredients/prep the works! Any type of soup accepted! Hot, cold, lukewarm! Chicken, cream-based, potato leek, broth-based etc. I want to start a good collection of new recipes to try!
I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
Soupfilter: I just made the most fan-F***ing-tabulous soup in the history of mankind. Of course, no one else was around to taste it. [more inside]