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
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.
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posted by fake
on Apr 21, 2012 -
27 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
What was this awesome Chinese fish soup I used to get in NYC? BONUS QUESTION : where can I find it in the Bay area?
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posted by Afroblanco
on Mar 2, 2012 -
6 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
Can I Eat It: Part 7,934 in an ongoing series. In a fit of industriousness, I made
Cannellini Minestrone this morning! I put part of it in a container for my lunch, and part of it in a container to store in the fridge. I realized once I got to work, however, that the container to store never made it to the fridge, and is still sitting on the counter in my apartment. The soup was made at 8am, and I won't be getting home until 8pm. Can anything be done to salvage the soup into something edible, or at least usable?
posted by ocherdraco
on Feb 16, 2011 -
27 answers
Please point me toward some extraordinary and odd soups & stews from the world of fiction. I would like to make some of them.
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posted by YamwotIam
on Jan 11, 2011 -
19 answers
I love the lentil soups and soup-like lentil side dishes I get in Indian restaurants and would love to make them at home, but I don't have the slightest clue where to start. Help?
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posted by rhiannonstone
on Sep 15, 2010 -
15 answers
I need recipes for tantalizing soups that freeze well. Bonus points for creativity.
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posted by arianell
on Mar 10, 2009 -
10 answers
Ramen Filter: I live in London. I desperately crave
tonkotsu ramen, the pork-based variety popular in
Japan's Kyushu region (sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help!
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posted by 0bvious
on Oct 12, 2008 -
8 answers
I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk.
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posted by mattbucher
on Jun 1, 2008 -
10 answers
Recipe for
miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane
on Sep 5, 2005 -
16 answers
At most Chinese restaurants in the U.S., there are a few soups that only come in servings big enough for two people. Why do they do that? And why is it so common at Chinese restaurants and so rare other places?
posted by nebulawindphone
on Aug 7, 2005 -
14 answers
