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132 posts tagged with soup.
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Can this Minestrone be Saved?

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

Help me build a French Onion soup that isn't French Onion soup

Please give me some ideas/recipes for soup that is built like French Onion (broth+bread+cheese). [more inside]
posted by dogmom on Jan 20, 2011 - 18 answers

Wanted: Great Literary Soups and Stews

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]
posted by YamwotIam on Jan 11, 2011 - 19 answers

Help me soup up this hambone.

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]
posted by azpenguin on Dec 27, 2010 - 15 answers

Is it possible to make a tasty soup from the water that corned beef has been boiled in?

Is it possible to make a really tasty soup from the water that's been used to boil corned beef? [more inside]
posted by h00py on Dec 4, 2010 - 22 answers

Warhol muse needed

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 in a pot.

Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
posted by availablelight on Oct 24, 2010 - 8 answers

I want matzoh balls, not matzoh bricks

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]
posted by slogger on Oct 7, 2010 - 23 answers

Pick out my immersion blender

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 need hearty soup recipes

I need recipes for hearty soups, veggie preferred. [more inside]
posted by Mutant on Sep 25, 2010 - 37 answers

Help me demystify Indian lentil soup

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]
posted by rhiannonstone on Sep 15, 2010 - 15 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

Impatient black bean lover

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

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

Help me find a souper bowl

I'm looking for the perfect bowl for taking soup to work. [more inside]
posted by miyabo on Apr 3, 2010 - 17 answers

Self-heating cans of soup or coffee?

Can I buy self-heating soup cans or self-heating tea/coffee in the United States? [more inside]
posted by exhilaration on Apr 2, 2010 - 2 answers

Quick low carb soup, not miso

What's a quick and easy low carb soup that isn't miso? [more inside]
posted by Not Supplied on Mar 16, 2010 - 23 answers

What a waste.

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]
posted by Evstar on Mar 7, 2010 - 10 answers

Who's soup can is it, after all?

Who designed the Campbell's soup can label Warhol made himself famous with? [more inside]
posted by tommyD on Feb 8, 2010 - 18 answers

Caramelizing onions takes forever.

What are some interesting, nontraditional things to do with French onion soup? [more inside]
posted by oinopaponton on Jan 9, 2010 - 14 answers

Help me not have to eat a giant vat full of tasteless mush

Help me save this giant pot of soup I just made! [more inside]
posted by Dormant Gorilla on Jan 3, 2010 - 30 answers

Old stew, new boiling

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?
posted by 5ean on Jan 2, 2010 - 14 answers

Instant Noodles Nepal Style

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!
posted by jonschubin on Dec 30, 2009 - 4 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

Mmm Soup!

Tomato Soup Recipes... [more inside]
posted by SarahElizaP on Dec 23, 2009 - 18 answers

Catfish Tikka Death

I may be my own personal typhoid Mary. Food safety questions inside. [more inside]
posted by sully75 on Nov 6, 2009 - 29 answers

How do I remove the fat from chicken broth?

How do I remove the fat from chicken broth? [more inside]
posted by esprit de l'escalier on Oct 30, 2009 - 18 answers

When did people stop being ok with soup just being itself?

When, why and where did people start putting crackers in their soup? [more inside]
posted by Lutoslawski on Oct 28, 2009 - 26 answers

Know about soup/ice cream/donuts? Worked there?

Know about soup/ice cream/donuts shop? Worked there? [more inside]
posted by bystander on Sep 11, 2009 - 5 answers

Can you help me translate my soup instructions so that I may enjoy these delicious soups?

Chinese market filter: can you help me translate my soup packages so that I can enjoy them? [more inside]
posted by Meagan on Aug 23, 2009 - 4 answers

Lettuce out!

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.
posted by mkb on Jun 15, 2009 - 19 answers

Help me shellac my matzoh balls

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]
posted by andoatnp on Apr 22, 2009 - 9 answers

Halp save my oyster stew!

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

Traditional-schmaditional

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

Soup oh la la

What are some impressive fancy-schmancy soups? [more inside]
posted by barrakuda on Mar 10, 2009 - 34 answers

hot ham water?

I need recipes for tantalizing soups that freeze well. Bonus points for creativity. [more inside]
posted by arianell on Mar 10, 2009 - 10 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

Soup Me Up.

Soup Me Up. Can anybody tell me how to make killer chicken soup? [more inside]
posted by lpsguy on Jan 21, 2009 - 33 answers

Porkless and Pea Green

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)?
posted by oflinkey on Jan 11, 2009 - 23 answers

Bean me, Soup Nazis.

Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
posted by dinger on Jan 10, 2009 - 12 answers

When has good stock gone bad?

How do I tell whether beef or chicken stock/broth, that has been refrigerated, has gone yucky? [more inside]
posted by leahwrenn on Jan 6, 2009 - 17 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

po-tay-to, po-tah-to

Pimp my potato soup! [more inside]
posted by kidsleepy on Nov 5, 2008 - 26 answers

Pasta e Fagioli

Pasta e Fagioli, I simply must have your recipe, my dear. [more inside]
posted by dawson on Oct 24, 2008 - 10 answers

Why should I never boil my stock?

Why should I never boil my stock? [more inside]
posted by jedrek on Oct 14, 2008 - 7 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

Double-boil chicken stock?

Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
posted by nitor on Oct 8, 2008 - 16 answers

Nurse, get me 50cc's of miso onion soup, STAT!

I need the recipe for Whole Foods' miso onion soup. Like... now. [more inside]
posted by kaseijin on Sep 18, 2008 - 18 answers

Soup Stock Cube Ideas?

Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
posted by Aquaman on Aug 4, 2008 - 10 answers

Making a better broccoli cheese soup.

I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
posted by mattbucher on Jun 1, 2008 - 10 answers

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