I do like Miso soup but have never made it. I used to go to several Japanese restaurants in Anchorage and usually the meal started with Miso soup.
My favorite soup is my brother’s clam chowder. He lives in Poquoson (Bull Island) Va. an old waterman’s town next to Hampton/Newport News. His recipe is not Manhattan or New England but an old Va. recipe that is somewhat similar to a chowder that I recently saw on the Food Channel from Rhode Island. The broth is not creamy like New England chowder, but translucent.
Basic recipe is : fresh clams from the Poquoson River, coarsely chopped, chopped potatoes ,celery, onion and bacon, black pepper, dash (or two) of tabasco mixed together and simmered all day. He always makes it for family gatherings and I’ll always take a couple of quarts home to freeze for later.
I had to pull this one into the present, it was just too good to let languish. This is my favourite type of chowder, too. Not sure which region can claim it as its own, though. I know it as Rhode Island Chowdah and Hatteras Style Chowder, too. I love the pure simplicity of the recipe, where the clams take front stage and everything else plays backup. Gimme a bowl or a cup of it and I’m good to go. I’ve worked my way through many of the restaurants in the Outer Banks and have had some really good versions of it. Had some that should have been tossed out, too. The Froggy Dog in Avon, NC flavours theirs with hot sauce and it’s terrible. Just too hot to find any flavour. The Diamond Shoals restaurant has a really good version of the chowder. While I would be loath to pass up a bowl of New England style, I’ll take the clear chowder before it, any day.
We had a quick lunch today at The Gahanna Grill…….we often have lunch there. One of the few things on the menu I had not tried was their hamburger cabbage soup. It was spitting snow so I decided to try it. Delicious. Imagine a deconstructed cabbage roll in soup form, but without the rice. Tomorrow is definitely minestrone day. Highs in the 30s, lows in the 20s over the weekend. Monday and Tuesday, highs in the 20s, lows in the teens!!!! LOVE IT!
Ann, it tickles me that you’re doing Shabbos dinners. I’ve never done one!
re: toasted cheese and tomato soup
Yes I prefer toasted and velveeta makes a good one, especially during ripe farmer’s mkt tomato season.
Being off Campbell’s Tomato Soup for decades, I figured out how to make it yummy again. Pick 2 or 3 spices (maybe at random) and put in a qtr tsp of each. Experiment! My favorite combination is cumin, tarragon, garlic salt or black pepper.
I love lots of black pepper!!!
Also like to add a good hot sauce sometimes….
A bit of snow here today-nothing is sticking, though. I am making Lisa’s potato/leek soup again as my friends requested it for their Shabbos dinner tomorrow night( I am having to quadruple the recipe).
Love soup for supper or lunch….
beef barley mushroom, I love it, my wife hates barley, so don’t get this one much.
split pea with ham
Navy bean with ham
homemade chicken noodle; I mean with the thick noodles; Reames from the freezer case are easy to use and taste just like homemade.
Chicken tortilla soup
My wife makes a great light tortellini soup from Cooking Light magazine.
Made some stuffed pepper soup a couple years ago that was great; same for cabbage roll soup…
For soups I’ve had in restaurants…
The creamy tomato soup served at Panera is excellent.
French onion can be good, as long as it’s not totally covered in greasy cheese, just a light touch with the cheese, please. Heresy, for some of you, I know, including my wife, who can’t get enough cheese.
I enjoy hot and sour soup, but it’s been so long since I found a good Chinese place that makes it worthwhile…most of them are pretty bad now.
Matzo Ball soup can be outstanding from a good deli.
There used to be a Polish place in Chicago that made a great dill pickle soup, too. Very unique. Haven’t been there in years, however, and can’t remember the name; I just know it was around Cicero someplace.
How do you delete a comment? lol
Aguadito de Pollo! That soup is the BOMB! [:p][/h1]
Thought I’d drop this in here, since it’s probably the soup I eat the most and it’s my daughters favourite. I don’t add onion or shitake broth powder to mine, but I’m certainly willing to give it a try now that I’ve seen this. And I like full sodium Shiro Miso for mine. We also use miso soup as a base for noodles, too. Add in some tofu and yummy happens!
lleechef puts sweet sausage in hers.
The only white stuff here is most likely my Dandruff as I make shrimp and rice for dinner, no soup. But that may change tonight.
DON’T START ABOUT THE PLATES!!!!!
Sorry, I couldn’t resist. [:)]
Snowing here. [8D][woot]
After Screaming Chicken gets his bowl I want one! Yikes! That sure looks good.
About the cheese……stay away from wet cheeses, they don’t melt well. I would stick to sharp cheddars (not white) and perhaps some gruyere.
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