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?
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]