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I'm thinking of makin' a small batch of "my", potato soup tonight, complete with the pot liquor, no hangover, guaranteed.

What's your favorite soup for a snowy night?


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Homemade chicken soup it's a classic
But it's 63 degrees here and I'm sitting in my screened man cave/garage smoking a cigar in a tee shirt
Wasabi and almond encrusted yellow fin tuna is waiting for me to pan sear


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Dan, it was not soup weather in Iowa yesterday, 73f for a high.
Whole nother' story today, I'll send a sample east for you!


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this one is pretty good on a cold night
Quote
Cauliflower Soup


One pound cauliflower, diced
One medium onion, fine diced
One rib celery, fine diced
One large chef potato, diced
One tbls butter, one tbls good olive oil
3 cups vegetable stock, or defatted chicken stock
salt, pepper , white pepper, cayenne to taste
one cup heavy cream
one tbls sherry
4 oz shredded sharp Vermont white cheese

Method:

Sauté onion and celery in the butter and olive oil until translucent
Add stock, cauliflower, potato and seasonings
Cover, bring to a boil. Reduce heat, and simmer 15 min, or so until the vegetables are tender
Remove, and cool, Remove most of the cauliflower. Puree soup until smooth
Place back in saucepan, add cauliflower, heat, and add the heavy cream.
Heat, but do not boil
Add sherry, and three oz of the shredded cheese
Stir to blend. Top with the rest of the cheese, and serve


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Originally Posted by wabigoon
Dan, it was not soup weather in Iowa yesterday, 73f for a high.
Whole nother' story today, I'll send a sample east for you!
keep it!


My dog is a member of the "Turd Like Clan"

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I, for one am waiting with baited breath for Denny to name his soup.

What's the pool men, Bourbon, with, or without ice?! GRIN!


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No ice,beans


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Beef barley for me, Richard. Out of a can or homemade it's my favorite.

Campbells used to make a soup called Pepper POT that was a very close second.

Here's a recipe for it but I have not made it.

http://allrecipes.com/recipe/13136/authentic-pepper-pot-soup/


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That looks good to me Denny.

So many good soups, too few meals left to eat, so short a belt!


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I love beef barley and actually make a pretty batch.
French bread's a must.

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I made chicken noodle with celery and carrots for supper tonight.


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As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Scotch broth is a favorite. Any time I roast a leg of lamb, the leftovers go in a pot with carrot, onion, and a parsnip. Maybe some celery. Sauté it up and add some stock. I usually use chicken or both chicken and beef. Then add barley.

Season with S&P, bay leaf, maybe a little garlic and thyme.

You can really throw about anything in it. I've done it with some lentils added to the barley, added greens (kale or collard) and what ever else strikes your fancy. The lamb, barley, and carrot should be up front though IMO.



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Originally Posted by MadMooner
Scotch broth is a favorite.


Pretty much a staple on our table when I was a kid. Much of the leftover liquids from my Hungarian mother's pressure cooker went into its making. Good stuff.


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82* here yesterday ,no soup tonight, other wise leek and potato made with chicken stock!!!!!!


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