Upgrade your account to a Community Supporter account and remove most of the site ads.

Reply to thread

Message: <blockquote data-quote="xrpsuzi" data-source="post: 3786121" data-attributes="member: 10675">Soup=Liquid Love!I haven't met a soup that I didn't like. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" />Soup is the ideal platform for kitchen creativity, second only to the cassarole and the egg scramble/omelet. We make lots of soups during the cooler months and a few during summer. French Onion is great, and I make a point to order it at restaurants b/c it's kind of a pain to make at home (although I do make a mean vegetarian French Onion Soup). I love clam chowder (both New England and Manhattan). Call me plebian, but beef and vegetable is one of my favorite when I'm sick. We make miso soup every month or so. I adapted pho to be vegetarian, and we have that occasionally as well. But honestlly, most of our homemade soups are off the top of my head  and usually involve iron-chef-style cooking when I look at what we have in the fridge and pantry. They come out pretty tasty on the whole--I've only had to throw one out for wretched tastelessness in 8 years. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=";)" title="Wink    ;)"  data-smilie="2"data-shortname=";)" />I would like to try a boulibase, but I'm waiting until I get to France and try the real thing. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" />However, my favorite soups are the savory Chinese soups I grew up on--Bird Nest Soup, Winter Melon Soup, White Fungus Soup, and chong-gee/juk (rice porriage with peanuts, thousand year old egg, and pieces of fry bread). Shark Fin Soup is usually banquet food, and it's tasty, but I don't really get a craving for it since I've only had it a handful of times.  There is a sweet mung bean soup with peanuts often served at banquets that I occassionally get a hankering for too.-suziEdit: I forgot Minestrone and other bean/lentil soups! We like the legume.</blockquote>

Verification