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
Do you have any recipes for soup that don't require broth or stock?
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posted by Ery
on Dec 26, 2012 -
35 answers
Freezable, tasty soups or stews without onion, garlic or stewed tomatoes. Is this possible?
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posted by sillymama
on Oct 28, 2012 -
21 answers
Please share with me your tried and true, passed down through the ages, made-with-love, illness
curing soup recipes!
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posted by marimeko
on Oct 27, 2012 -
34 answers
I'm trying to find recipe for spicy frog soup I had in Shanghai.
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posted by DDR
on Oct 2, 2012 -
1 answer
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
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
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
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
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
Last December I was in Japan and I enjoyed the 7-Eleven soup they had. Pretty much all the 7-11's had the same soup, in a stand usually by the cash register, they would have other stuff you could add to the soup; fish balls, meat on sicks, noodles, ect... The soup would be already hot and you served yourself.
My questions is what is that called? And where could I get something like it in Vancouver, BC?
posted by Iax
on Dec 4, 2011 -
7 answers
Left the metal pop-top on the soup can when I microwaved it for lunch. I think the microwave is ok, but the really important question is: Can I eat the soup?
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posted by Sweetie Darling
on Nov 17, 2011 -
12 answers
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?
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posted by mjcon
on Oct 15, 2011 -
6 answers
Condensed Milk != Evaporated Milk. Following
this Salmon Chowder recipe I mistakenly used a can of "Sweetened Condensed Milk" instead of the Evaporated Milk that was called for. My beautiful, expensive, organic, soup tastes like candy. What can I add to it to cut the sweet?
posted by tacit_urn
on Oct 4, 2011 -
28 answers
Chemistry, math nerds, and smart people please help me with this cooking question involving salt.
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posted by anonymous
on Feb 20, 2011 -
13 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 give me some ideas/recipes for soup that is built like French Onion (broth+bread+cheese).
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posted by dogmom
on Jan 20, 2011 -
18 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
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
Is it possible to make a really tasty soup from the water that's been used to boil corned beef?
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posted by h00py
on Dec 4, 2010 -
22 answers
Anybody know where I can find a good sized scan of a Campbell's soup label online? Preferably vintage. I'd like to print out a label and stick it on some other can.
Needless to say, I don't have any actual Campbell's cans available.
Thanks!
posted by Silky Slim
on Nov 7, 2010 -
8 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 love the large, fluffy matzoh balls you find at good delicatessens. When I make them at home they come out like leaden bricks. Help me get that authentic deli-style taste and texture!
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posted by slogger
on Oct 7, 2010 -
23 answers
Which immersion blender should I buy? Which should I absolutely not buy? Primarily using it for soups for two people.
posted by nadawi
on Sep 25, 2010 -
26 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'd planned to make some black bean soup in my slow cooker tonight - bought the dried black beans and then realized, the recipe calls for them to soak overnight first. Any chance I can skip this step or do something else (quicker) instead? Or do I just have to wait and make it tomorrow? I'm a cooking novice!
posted by little_c
on Jun 28, 2010 -
13 answers
Looking for a recipe for a light cream-based vegetable soup. But not the pureed variety "cream of vegetable" soup.
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posted by iamisaid
on Apr 9, 2010 -
7 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
