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24 posts tagged with recipe and soup. (View popular tags)
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Vegetable stock: what makes it amazing and how best to use it?

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]
posted by amanda on Jul 28, 2014 - 10 answers

Mushroom Soup Masterpiece

Help me make an epic home made cream of mushroom soup. [more inside]
posted by PuppetMcSockerson on Jul 15, 2014 - 13 answers

Help me to reverse-engineer this excellent tom yum soup

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]
posted by akk2014 on Apr 24, 2014 - 10 answers

Stock Oversaving?

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?
posted by The Whelk on Jan 25, 2014 - 20 answers

Lentil Soup Mystery

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]
posted by taz on Dec 11, 2013 - 26 answers

Things to do with my Vitamix in the winter

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]
posted by JoannaC on Dec 8, 2013 - 9 answers

Sort of Short Soup Recipes

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?
posted by ersatzkat on Oct 22, 2013 - 26 answers

Vegetable soup without immersion blender?

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]
posted by flibbertigibbet on Sep 16, 2013 - 14 answers

As long as it doesn't have eye of newt.

What are your best broth recipes? [more inside]
posted by zennish on Jan 26, 2013 - 9 answers

Soup Without Canned Broth

Do you have any recipes for soup that don't require broth or stock? [more inside]
posted by Ery on Dec 26, 2012 - 35 answers

Tomato Soup Recipe from Bread restaurant in nyc

A couple years ago I ate at a restaurant called Bread in NYC. I believe this is the restaurant. They had mindblowingly awesome tomato soup. Do you know the recipe this restaurant uses? [more inside]
posted by mjcon on Oct 15, 2011 - 6 answers

JUST A PLAIN MULTIGRAIN BAGEL...ummm I mean ramen.

How do I make great ramen at home? [more inside]
posted by hal_c_on on Aug 17, 2010 - 16 answers

Cream-based (not cream of) vegetable soup recipe

Looking for a recipe for a light cream-based vegetable soup. But not the pureed variety "cream of vegetable" soup. [more inside]
posted by iamisaid on Apr 9, 2010 - 7 answers

Can has Chili's Baked Potato Soup at Home?

Anyone know how to replicate Chili's baked potato soup at home? [more inside]
posted by Xuff on Dec 23, 2009 - 4 answers

Traditional-schmaditional

RecipeFilter: Seafood stew stumper! [more inside]
posted by owtytrof on Mar 19, 2009 - 11 answers

Recipe for truly succulent, traditional Jewish brisket?

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 15 answers

Leftover turducken ideas

I have a few pounds of turducken left over. What can I do with it that isn't sandwiches? Soup? Casserole? Recipes and other ideas welcome. I am unemployed so willing to spend a lot of time if needed on something. I'm worried that having three different types of poultry might make things weird cooking wise.
posted by josher71 on Dec 29, 2008 - 8 answers

Tonkotsu Ramen search: calling all London ramen fans!

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! [more inside]
posted by 0bvious on Oct 12, 2008 - 8 answers

Foodies: ID this soup!!

Foodies: Please help me ID this soup!! Also, what are some of your all time best soup recipes? [more inside]
posted by CreativeJuices on Mar 31, 2008 - 15 answers

Yummy veggie noodle soup

Help me make the yummy vegetarian noodle soup that I crave. [more inside]
posted by bassjump on Nov 19, 2007 - 13 answers

Help me source some high-quality bouillon cubes

Help me source some high-quality bouillon cubes. [more inside]
posted by rossination on Sep 6, 2007 - 22 answers

My miso has white bits at the bottom

Two Miso Soup Questions! I've been making a lazy/delicious version of miso soup: miso paste and diluted chicken stock, with tofu or mushrooms or whatever thrown in. But I often have all these little white chunks at the bottom of the pot/mug; what is this and does it mean I'm doing something wrong? [more inside]
posted by Kololo on Feb 6, 2007 - 14 answers

Duck, duck, frozen chicken

I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted by hamster on Feb 21, 2006 - 20 answers

Won Ton soup from scratch - recipes please

Won Ton soup from scratch - recipes please [more inside]
posted by ouke on Nov 22, 2005 - 8 answers

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