just about to go for my lunch and there a place across the road that does a wide range o soups! have been eating homemade vegetable for the last few days and fancy a change!! im thinkin minnestrone?! any other suggestions?!
Homemade vegetable is very very hard to beat.
Scotch broth is good as well, I like a soup with some meat in it. My auntie makes vegetable soup but with beef in it and its class. She also uses vegetables freshly grown from her garden, class.
Minestrone is your man
Carrot soup or Minestrone soup.
However, it's hard to beat the good old vegetable soup.
I absolutely hate tomato soup though!
Even the smell near makes me retch!
but im pretty hungry so im thinkin with the pasta in the minnestrone it mite fill me more than just a cream of chicken or somethin like that, im lookin a soup with a bit of substance, a bit of balls if you will!
Quote from: 5iveTimes on September 20, 2007, 01:16:18 PM
You cant bate an oul bowl o Chicken Soup.
If you would stick to an oul bowl o Chicken Soup on a Friday night instead of a Chinese & bottle of wine you wouldnt be in the shape you are in ...........;)
Go for the minestrone with pasta young man
Yer only man.....
Campbells Chicken Noodle
just back from lunch and ended up goin with the minestrone and it didnt disappoint! thanks to all!! i ended up goin all out italian then and got a ciabatta with mozarella and sun dried tomatoes and parma ham!! best lunch ive had all week id say! and i know its a bit "la dee da" but im not a bummer, as im normally a hang sangich dunked in the scotch broth kinda guy!!
Yer Ma's leek and spud is hard to whack
Baked french onion is great stuff.
ma's leek and shpud= great shout, the leeks just give it a nice peppery touch will the spud gives ya that feeling of eatin somethin filling and wholesome that other soups cant!
Best soup, other than what my Mum used to make, is the clam chowder from Legal Sea Food in Boston.
I dont know about chowder john
I have reservations about classing it as a soup
It fills you up a wild amount, which if you are going for a 3 course meal a soup shouldnt do (imho)
Erin Country Veg - pity it costs nearly $3 a pack here
Spud and leek is the best by a long way. Not one with lumps of spuds in it but rather one were the spuds have been through a blender and it's really thick.
Bung in a load of pepper and bobs your uncle!!
New england clam chowder.
Lobster Bisque
McElroys (rest in peace) vegetable soup.
i have been known to make a great chowder, can't beat it with some warm crusty bread!
Christ its only 8.45am and Im ready to ate the end of the desk here. :-X
StPauls , What would you throw into your chowder ?
Quote from: full back on September 20, 2007, 01:11:51 PM
Minestrone is your man
Did you know that minestrone actually means soup (or 'one soup') in Italian, so when you ask for minestrone soup, it's tantamount to tautology!
remember the simpsons when mayor "diamond joe" quimby's son/nephew was lauging at the french waiter for how he pronounce chowder??? ;D ;D ;D
chow deeeaaarrrr
chow deeeeaaarrrrrrr
Potato and leek
Carrot and Corriander
Scotch Broth
Everything else sucks ass
In order...
Homemade chicken and vegetable (my mammys - better than all your mammys I bet)
Chicken and sweetcorn
Chicken Noodle
Mushroom is really nice if you get it right!
In Ireland we are superb at vegetable soup. My wife, the gourmet that she is, cannot understand when I go to top class restaurants and I ask what the soup of the day is and why I am disappointed when it is not vegetable. This is down to far way fields syndrome when I was in England and the States.
I think that the States is the best place for soup, pea and ham, chowders, minestrone and so on. I also think that it is the best place for cooking steak. I know far away fields syndrome!
Quote from: Puckoon on September 20, 2007, 04:36:09 PM
McElroys (rest in peace) vegetable soup.
If we're on the same page, that place was a dark old dump. :D Rué's much better, same people though.
Little tiny bit of water and a big slug of Jameson - my own recpie.
Or even better save water and just have it on its own.
Quote from: ziggysego on September 20, 2007, 07:49:57 PM
Quote from: Puckoon on September 20, 2007, 04:36:09 PM
McElroys (rest in peace) vegetable soup.
If we're on the same page, that place was a dark old dump. :D Rué's much better, same people though.
Ah ziggy - you are right. But it was my old dark dump, and the soup was fecking spectacular. I always enjoyed the front bar. Rue is ridiculous - 8 quid (16 dollars) for a f**king hamburger? And thats exactly how I phrased it to the boss just 2 months back.
Just back from lunch - had vietnamese seafood noodle soup. Not the most spectacular - but a good spicy feed none the less.
There is no such thing as bad soup, no matter what the mixture is its all good.
But theres something very special about veg soup made from the turkey bones at christmas, could live on the stuff.
Actually i would be a lot healthier i'm sure if i did
Chinese chicken and sweetcorn is one of the handiest made and is lovely
However fav soup was experienced last night just.
I took a pound of ripe tomatoes (from the garden mind) slice in half
one red pepper sliced
one red onion peeled and cut into 4 quarters
3 or 4 garlic cloves unpeeled
olive oil
stick the lot in a baking tray and glug the olive oil over the top and roast at 190c for 35 mins (turn halfway through)
Put into the food blender with a couple of pints of stock and whizz her up.
Stick a fine sieve over the top of a saucepan and pour in the mix and let the sieve catch all the tomato skin and seeds.
When it has all run through stick in a pinch of sugar,a good dose of fresh ground black pepper and a wee bit of salt.
Cover and boil up for 10 mins. Take a cup full of small pasta (maccaroni) and throw it into the soup and cook it for 10 mins. The starch off the pasta will thicken the soup.
Dish it up with a bit of fresh basil on the top.
If any of you taste a better soup let me know ;)
Quote from: downredblack on September 20, 2007, 04:47:22 PM
StPauls , What would you throw into your chowder ?
DRB, i got the recipe out of Darina Allen's cookbook and of the top of my head I put cod, mussels, prawns, bacon, cream, salt and pepper, spuds, oinons (i think) and some other veg in it. in work at the minute but can get you the recipe when i go home this evening!
Maddog Im a bad bad cook but I reckon I could cook that. What is a couple of pints of stock though?
Did anyone evr try the soup diet for losing loads of weight.
Thks. StPauls . Sounds a nice drop .
Quote from: oneillcup2007 on September 21, 2007, 09:36:38 AM
Maddog Im a bad bad cook but I reckon I could cook that. What is a couple of pints of stock though?
Boiling water and about 4 oxo stock cubes (usually do 2 veg 2 chicken)
class thanks
Has to be Clam Chowder.
Nicest i ever had was a hotel in naas. Osprey Hotel. Sheer class
Is anyone else dodgy about classing chowder as a soup?
Quote from: full back on September 21, 2007, 10:28:05 AM
Is anyone else dodgy about classing chowder as a soup?
Come on Fullback !! Of course its a soup. No different to a hearty vegtable soup.
As I said previously bensars, when I have a 3 course meal I dont want to be about to burst after the starter. Undoubtedly some chowders fill you right up & you cant enjoy the rest of your dinner (IMHO)
depends on how much seafood is put in to it, i would certainly class it as more of a main meal the more chunky/meaty it is!
(http://tbn0.google.com/images?q=tbn:LxfhwQb-EHbZXM:http://www.warholprints.com/images/artwork/full/FS-II.57.jpg)
(http://www.dkimages.com/discover/previews/957/90050541.JPG)
Quote from: full back on September 21, 2007, 10:38:35 AM
As I said previously bensars, when I have a 3 course meal I dont want to be about to burst after the starter. Undoubtedly some chowders fill you right up & you cant enjoy the rest of your dinner (IMHO)
If you have the chowder (one i do is haddock prawns and broccolli) and a few rounds of crusty bread you wont need another bite. No way should it be used as a starter.
Quote from: maddog on September 21, 2007, 10:58:06 AM
Quote from: full back on September 21, 2007, 10:38:35 AM
As I said previously bensars, when I have a 3 course meal I dont want to be about to burst after the starter. Undoubtedly some chowders fill you right up & you cant enjoy the rest of your dinner (IMHO)
If you have the chowder (one i do is haddock prawns and broccolli) and a few rounds of crusty bread you wont need another bite. No way should it be used as a starter.
agreed!!!
Am there as well
Potato and Leek
haddock, prawns and broccoli!! ;D ;D :o
three of my fave foods!! thats gonna have to be tried out! nice shout!!
^^^^^^^^^^^
I'm gonna be honest that sounds like my worst nightmare
Nothing right about it atall.
Agreed a large bowl chowder is a meal when served with bread. Doenst exclude it from being a soup though. And the fat content is unreal. Still though, its soup of the day in most resturaunts on fridays over here so, sllurrrrrrrp! ;)
our naill sure all you eat is chicken pie!!!
i love chicken pie!!!
There's only one 'l' in nail! And you know I eat soup as well, sure remember you thught I was on a diet I was eating that much of it??
Have sorta went off chicken pie lately, probably had too much of it!
iiiii dont want any trouble ::)
was meant to put a ! instead of a l - im still a wee bit drunk from last nite, hatfield was good craic! was talkin to molo and johnny mess!! rriiittttee
Quote from: maddog on September 21, 2007, 09:25:11 AM
Chinese chicken and sweetcorn is one of the handiest made and is lovely
However fav soup was experienced last night just.
I took a pound of ripe tomatoes (from the garden mind) slice in half
one red pepper sliced
one red onion peeled and cut into 4 quarters
3 or 4 garlic cloves unpeeled
olive oil
stick the lot in a baking tray and glug the olive oil over the top and roast at 190c for 35 mins (turn halfway through)
Put into the food blender with a couple of pints of stock and whizz her up.
Stick a fine sieve over the top of a saucepan and pour in the mix and let the sieve catch all the tomato skin and seeds.
When it has all run through stick in a pinch of sugar,a good dose of fresh ground black pepper and a wee bit of salt.
Cover and boil up for 10 mins. Take a cup full of small pasta (maccaroni) and throw it into the soup and cook it for 10 mins. The starch off the pasta will thicken the soup.
Dish it up with a bit of fresh basil on the top.
If any of you taste a better soup let me know ;)
I take it you weren't hungry when you started that? :-\
Hot and sour soup for me