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Old 02-10-2014, 04:33 PM   #1
Brauma
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Default Soup quest

This coming Sunday is Soup Sunday at my church. There will be a dozen or more crotch pots of soups and maybe a chili or two.

I'm looking to do something a little different than your usual veggie/beef, potato, cheese & broccoli, basic chili, etc.

Anyone got a soup suggestion that's off the beaten path? Thanks
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Old 02-10-2014, 04:38 PM   #2
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How about a gumbo or chowder?
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Old 02-10-2014, 04:41 PM   #3
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Quote:
Originally Posted by K-JUN View Post
How about a gumbo or chowder?
To tag on K-Jun's idea, you could smoke the oysters or shrimp to add a little Q taste...
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Old 02-10-2014, 04:41 PM   #4
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Menudo
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Old 02-10-2014, 04:43 PM   #5
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Quote:
Originally Posted by K-JUN View Post
How about a gumbo or chowder?
I've never done a gumbo so I'm interested. I'll check Allrecipes. Besides following a basic recipe what techniques should I keep in mind for flavor profile?
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Old 02-10-2014, 04:44 PM   #6
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Lentil soup w/ bacon, mirepoix (finely chopped onion, celery & carrots), can of diced tomatoes, thyme, black pepper, salt, splash balsamic vinegar.

Or Chinese Hot & Sour soup.

Or Vietnamese Pho.
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Old 02-10-2014, 04:58 PM   #7
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Mulligatawny!!
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Old 02-10-2014, 05:00 PM   #8
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Italian Sausage Soup
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Old 02-10-2014, 05:06 PM   #9
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Minestrone.
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Old 02-10-2014, 05:12 PM   #10
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Quote:
Besides following a basic recipe what techniques should I keep in mind for flavor profile?
Keep the seasonings simple Salt, Black and Red Pepper, and garlic powder. Use a dark roux about 3 oz by weight per qt of water. Let the roux water simmer for an hour before adding the meat and veggies. This will mellow everything out.

Hen And Sausage Gumbo
4 Quarts Chicken Stock, Divided
(or 4 Quarts Water, Divided, and 3 Tablespoons Chicken Base)
12 oz Dark Roux
1 Teaspoon Salt (don’t add salt if you chicken base)
1 Teaspoon Black Pepper
1 Teaspoon White Pepper
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Granulated Garlic
3 Medium Onions, Diced
2 Medium Bell Peppers, Diced
2 Stalks Celery, Diced
1 Large Hen, Cut Into 8 Pieces
2 Pounds Smoked Sausage, Sliced

Heat 1 quart stock (or water) until almost boiling. Add the roux and stir continually until all the roux is dissolved. Add the remaining stock (or water, and chicken base, if you are using it). Bring to a slow boil stirring often to be sure roux doesn’t stick to the bottom of the pot. Add the seasonings, and boil slowly, for 30 minutes. Add the vegetables and continue cooking for 30 more minutes. Add the hen and sausage. Boil slowly for 60 to 90 minutes, or until the hen is tender.
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Last edited by K-JUN; 02-10-2014 at 05:21 PM.. Reason: Added Recipe
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Old 02-10-2014, 05:30 PM   #11
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Smoked brisket soup (basically, your favorite vegetable soup with chunks of brisket). Great way to use up come of the flat.
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Old 02-10-2014, 06:00 PM   #12
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Zupa Toscana is easy and delicious!
Sausage, potato and kale with a fantastic broth.
http://www.food.com/recipe/olive-gar...-toscana-38298
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Old 02-10-2014, 06:04 PM   #13
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Navy bean soup with bacon (add bacon fat too), Kluski noodles and onion.
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Old 02-10-2014, 06:07 PM   #14
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So long as you are using the crotch pot, you will differentiate yourself from the pack!

Another vote for gumbo...in a crotch pot!
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Old 02-10-2014, 06:14 PM   #15
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One of the best soups I've made.

http://www.foodnetwork.com/recipes/m...ta-recipe.html
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