Please give me some ideas/recipes for soup that is built like French Onion (broth+bread+cheese). [more inside]
Please point me toward some extraordinary and odd soups & stews from the world of fiction. I would like to make some of them. [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]
Is it possible to make a really tasty soup from the water that's been used to boil corned beef? [more inside]
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!
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 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! [more inside]
Which immersion blender should I buy? Which should I absolutely not buy? Primarily using it for soups for two people.
I need recipes for hearty soups, veggie preferred. [more inside]
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? [more inside]
How do I make great ramen at home? [more inside]
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!
Looking for a recipe for a light cream-based vegetable soup. But not the pureed variety "cream of vegetable" soup. [more inside]
I'm looking for the perfect bowl for taking soup to work. [more inside]
Can I buy self-heating soup cans or self-heating tea/coffee in the United States? [more inside]
What's a quick and easy low carb soup that isn't miso? [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]
Who designed the Campbell's soup can label Warhol made himself famous with? [more inside]
What are some interesting, nontraditional things to do with French onion soup? [more inside]
Help me save this giant pot of soup I just made! [more inside]
I've got a stew that might be just a little bit too old, maybe four or five days old. It doesn't smell funny or anything. If I add some water and put it back on the stove to get it to a rolling boil, should it be back to good?
I have a huge craving for instant noodles the way they are prepared in Nepal (specifically Katmandu) by street vendors. I can get Wai Wai Noodles here in New York, but don't know what else to include. I remember egg, but there were also additional spices and ingredients. Help!
Anyone know how to replicate Chili's baked potato soup at home? [more inside]
Tomato Soup Recipes... [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]
When, why and where did people start putting crackers in their soup? [more inside]
Know about soup/ice cream/donuts shop? Worked there? [more inside]
Chinese market filter: can you help me translate my soup packages so that I can enjoy them? [more inside]
I joined a CSA program for the summer and or first pickup has so much lettuce I don't think I cold possibly eat it all this week. What can I do with it besides make salads and put it in sandwiches? Preserving counts! I just don't want to waste anything.
I dumped a substantial portion of matzoh ball soup on a canvas. After it dries I'm going to glue the larger chunks down, and then I need to varnish/shellac/something the canvas. What would work best? [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]
What are some impressive fancy-schmancy soups? [more inside]
I need recipes for tantalizing soups that freeze well. Bonus points for creativity. [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]
Looking at the earlier soup post, I thought I might make a nice split pea soup. Alas, I have no ham bone. I then thought I might like to try a good vegetarian version, but one of my favorite parts of the split pea experience is the salty smokey part of the soup-- which it gets from the ham. Does anyone have a good meatlovers vegetarian split pea soup recipe (if that makes sense)?
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]
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.
Pimp my potato soup! [more inside]
Pasta e Fagioli, I simply must have your recipe, my dear. [more inside]
Why should I never boil my stock? [more inside]
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]
Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
I need the recipe for Whole Foods' miso onion soup. Like... now. [more inside]
Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
How many noodles are in a can of Campbell's Chicken Noodle Soup? [more inside]