I made some carrot soup. It has a slightly bitter after taste. Why is that, and can I fix this?
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posted by Omnomnom
on Feb 5, 2013 -
18 answers
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.
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posted by escabeche
on Aug 6, 2012 -
16 answers
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.
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posted by The Whelk
on May 12, 2012 -
18 answers
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?
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posted by The Whelk
on Mar 29, 2012 -
16 answers
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.
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posted by griphus
on Mar 7, 2012 -
12 answers
Seeking yummy vegetarian entrees that don't need to be eaten immediately after cooking.
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posted by feets
on Feb 6, 2012 -
25 answers
What homemade or "real food" ingredient can I substitute in recipes that call for Cream Of Whatever soup?
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posted by Sara C.
on Feb 18, 2011 -
32 answers
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.
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posted by azpenguin
on Dec 27, 2010 -
15 answers
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones?
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posted by availablelight
on Oct 24, 2010 -
8 answers
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.
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posted by Evstar
on Mar 7, 2010 -
10 answers
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?
posted by thatbrunette
on Apr 12, 2009 -
6 answers
Winter's here, and I have a hankerin' for some good bean soup. Help me out.
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posted by dinger
on Jan 10, 2009 -
12 answers
How do I tell whether beef or chicken stock/broth, that has
been refrigerated, has gone yucky?
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posted by leahwrenn
on Jan 6, 2009 -
17 answers
Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them!
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posted by Aquaman
on Aug 4, 2008 -
10 answers
Identify this cookbook, or give me the potato/chili soup recipe I yearn for.
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posted by unSane
on Jan 29, 2007 -
5 answers
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!
posted by PetiePal
on Oct 25, 2006 -
49 answers
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.
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posted by punkbitch
on Sep 2, 2005 -
15 answers
