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/ck/ - Food & Cooking


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14434855 No.14434855 [Reply] [Original]

Post your favorite soup. For me, it is cream of broccoli.

>> No.14434881

>>14434855
Good choice. I think mine is probably miso.

>> No.14434889

>>14434855
Patrician. Clam chowder and lobster bisque are great too. Maybe carrot soup if I'm feeling dangerous.

>> No.14434894

>>14434855
Hands down tom ka gai, Or however you spell it, used to get it fresh from my college cafeteria every 2 weeks, was a big deal on campus lol

>> No.14434910
File: 37 KB, 600x450, 02e07b40b8458ee757baf046153b51eb.jpg [View same] [iqdb] [saucenao] [google] [report]
14434910

>>14434855
Asparagus.

Or

Shrimp bisque

>> No.14434918

cheddar beer, especially since you can cut down the amount of cream added and get a really nice fondue cheese.

>> No.14434941

>>14434855
plain ol chicken soup, i like mine with rice in it, some carrots and potatoes

>> No.14434969

Vichyssoise
Broccoli or cauliflower cheese soup
Tonkotsu ramen

>> No.14435001

since I can't have dairy, I'm going with frito chili pie

>> No.14435023
File: 55 KB, 900x1125, French-Onion-Soup_1.jpg [View same] [iqdb] [saucenao] [google] [report]
14435023

>>14434855
for me? it's french onion.

>> No.14435030

>>14434855
I like tomato soup when paired with a nice soft bread. But, alone, I make 5 cheese broccoli soup (experimenting with cheeses rn).

>> No.14435033

Just a reminder. Remember to wash your starchy ingredients such as potatoes and rice. I just made soup and it became a gloopy starchy mess. Still ate it.

>> No.14435048

>>14435030
a little bit of bleu, some of cheddar, main could be of havarti...

>> No.14435056
File: 2.82 MB, 5184x3456, Pork-Posole.jpg [View same] [iqdb] [saucenao] [google] [report]
14435056

Posole with hella lime

>> No.14435162

>>14434855
Can’t decide so some of my favs. Beef soup with rice and vegetables, lentil soup, clam chowder with lobster, posole

>> No.14435215
File: 9 KB, 279x181, Eeurgh.jpg [View same] [iqdb] [saucenao] [google] [report]
14435215

>>14434855
Is that... is that THICK soup? You're having THICK SOUP?! AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

>> No.14435365

>>14434855
My Granny used to make cream of lettuce soup and, I shit you not, was one of the best things I've ever had.

>> No.14435386

I love chicken noodle and vegetable soup made with bone broth. Shits god tier my ex wife taught me how to make it.
I also learned how to make guinness stew and I've made it a few times it turned out pretty based.

>> No.14435410

Pea and Ham

>Soak green split peas over night
>Drain
>Sautee onion and garlic in olive oil
>Add celery and carrot
>Add a few bay leaves and season
>Add a bacon hock and pour over half chicken stock, half water
>Simmer until meat is falling off the bone stirring the bottom every 15 - 20 minutes
>Remove bacon hock and let cool
>Whizz contents of the pot with a stick blender and season to taste
>Remove meat from bacon hock and chop then add to the soup
>Return to the heat and stir meat through
>Serve with crusty bread and butter

>> No.14435413

>>14434881
>I think mine is probably miso
Absolute fucking tastelet weaboo pokemon bitch

>> No.14435415

>>14435023
I can feel the farts

>> No.14435421

>>14435410
Fuck, add the split peas after the bay leaves go in.

>> No.14435458

>>14434881
I like half and half, half chicken noodle, half miso. That's great to sip on when I have a bad hangover.

>> No.14435472

>>14435365
>cream of lettuce soup
Ballet dancers live on lettuce soup (no cream) when they're training for a recital.

>> No.14435499
File: 251 KB, 1200x1200, 1594197252885-Kira_Kosarin.jpg [View same] [iqdb] [saucenao] [google] [report]
14435499

>>14435472
Something like that.
10:26 PM 3/25/2017
Open to the universe and all it has to offer. ?
Open to the possibilities of everything to come.
Open to the joy of pure passion.
Open to the sadness of inevitable failure. Open to the people who'll join me along the way.
Open to the lessons to be learned.
Open to the unknown.
Open.

-- Kira Kosarin

>> No.14435508

>>14435472
The hard part seems like those weird shoes that fuck up their toes and feet.

>> No.14435529
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14435529

>>14435499

>> No.14435637
File: 70 KB, 616x900, Co%20Op%20Lentil%20and%20Bacon%20Soup-b8rs__width_900__height_900__zoomcrop_none__bgcolour_FFF[1].jpg [View same] [iqdb] [saucenao] [google] [report]
14435637

>>14434855
Co-op do this absolutely delicious Lentil and Bacon soup, needs extra salt and pepper but once that's done it's gorgeous

>> No.14435647

>>14434855
But broccoli does not have cream in it?
Who was the dumbass that invented the name?

>> No.14435654

I really like beer cheese soup, but I feel like it shouldn't even be called soup.

>> No.14435798

>>14434855
Mulligatawny.
Curry in soup form... perfect.

>> No.14436187

>>14435215
Shut the fuck up europoor.

>> No.14436259
File: 20 KB, 306x306, 1562254057651.jpg [View same] [iqdb] [saucenao] [google] [report]
14436259

>>14436187
>Mutts think they invented cream soups

>> No.14436706
File: 93 KB, 774x638, staroceska-zelnacka-s-klobasou.jpg [View same] [iqdb] [saucenao] [google] [report]
14436706

Czech sauerkraut soup

>> No.14436721

There are so many good ones, but I think I'll have to go with split pea, with hamhock on the side.

>> No.14436726

>>14435056
Oh man, now you've done it... I need posole now.

>> No.14436727

>>14434855
A good pho is pretty fantastic, especially if you are hungover.

>> No.14437266

>>14435033
I can understand rice, but how could you possibly rinse the starches out of a potato?

>> No.14437333

>>14435023
big brained man of taste right here. nothing better than the croutons under the melted gruyere in a crock that’s hotter than shit

>> No.14437515

>>14437266

You're only concerned with the starches released from the cut surfaces of the potato. So rinsing or soaking makes a significant difference, just look at how whitish the water becomes.

>> No.14437621
File: 640 KB, 1705x1705, image-85.jpg [View same] [iqdb] [saucenao] [google] [report]
14437621

Klar köttsoppa

>> No.14437710

Lima beans and ham.

>> No.14437714

>>14435023
Based and frenchoniononacolddaypilled

>> No.14438227

>>14434855
Cream of sum yung gai

>> No.14438245

>>14438227
zang

>> No.14438266

>>14435499
Open my legs because I'm clearly a fucking whore. This is the kind of histrionic cunt that describes herself as "passionate" and "living in the moment" and all it means is that she's neurotic with extremely high time preference and a drinking problem. Fuck that bitch

>I like beef and barley

>> No.14438298
File: 239 KB, 640x461, 07-05-23_artsoppa.jpg [View same] [iqdb] [saucenao] [google] [report]
14438298

>>14434855
soldatens ärtsoppa med slotts senap, timjan och mejram

>> No.14438562

>>14435499
who dat aids biatch?

>> No.14438571

>>14435637
You can make that far better, easy, fellow bong.

>> No.14438621

>>14438571
I'm sure I'll try it eventually but I usually only have soup for lunch at work

>> No.14438708

>>14438562
Needs oystestah crackahs

>> No.14438714

>>14434855
big fan of broccoli cheddar

>> No.14438721

>>14438714
that especially needs oystah crackahs

>> No.14438771
File: 139 KB, 1728x1296, soup.jpg [View same] [iqdb] [saucenao] [google] [report]
14438771

Tomato mussel soup with a retarded amount of olive oil.

>> No.14438792
File: 2.62 MB, 4032x3024, B45F8AA2-536F-46A1-B78F-FEB4ACCDE37A.jpg [View same] [iqdb] [saucenao] [google] [report]
14438792

Beef stew.

>> No.14438830

Clam chowder here, tied with tonkotsu for favorite.

The missus likes tomato bisque

>> No.14438840

>>14438771
Why does your bread look like a hunk of blue cheese from far away?
It’s got some dark spots, can’t tell if I’m just retarded or your bread is

>> No.14438905

>>14438830
Gots to be New Englsnd chowdah.

>> No.14439062

>>14438830
>Clam chowder
based

>> No.14439094

>>14438830
They make some amazing clam chowder in Monterey, who knows if that place even exists anymore though because half the price point was the atmosphere. Also, luring people in with clam chowder samples.

>> No.14439207

Lentil soup

>> No.14439214

>>14434855
Creame of pickle soup

>> No.14439215

>>14435413
>thinking bonito broth, miso paste, and whatever vegetables of your choice put together in a soup is weeaboo and "tastelet"
how about you go kill yourself instead

>> No.14439225
File: 98 KB, 1080x607, 1594422658725-KIRA.jpg [View same] [iqdb] [saucenao] [google] [report]
14439225

>>14438266
Like you wouldn't bang her left and right given the chance. Don't be stupid.

>> No.14439231
File: 141 KB, 1018x1300, Flintstones-Brontoburgers_Restaurant-and-Drive_In.jpg [View same] [iqdb] [saucenao] [google] [report]
14439231

>>14439215
For some reason I read that as Bronto Broth.

>> No.14439276

>>14434855
Quick question, OP. Why are you fucking me? Now all I want is cream of broccoli soup, but I have none and I am too tired to go to the store for ingredients and then make it

>> No.14439284

>>14435033
But that's what I want to happen?

>> No.14439301

>>14435637
If you need more salt from a canned soup you have a salt problem.

>> No.14439309

>>14436259
>making assumptions put of now where.
Are you delusional?

>> No.14439312

>>14439301
You can see on the label it has 0.9 grams of salt, that's less than the weight of a paperclip

>>
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