
I thought we’d do something a little different this Sunday, to honor the soup specially cooked up for me — that seems to have knocked back my winter cold within a week! Which would be a record for me and any cold. That chicken-noodle aroma filled our entire apartment, so I soaked in it for about six hours before I actually got to eat it on Monday night.
Let’s share Soup recipes this Sunday! I’ll bring the Badger Miracle Soup recipe (it has a secret store-bought ingredient that makes it very special!) and you bring your favorite life-saving or cold-killing soups. Clearly, we’re going to need them in the Land Of No Sick Leave!
No prizes, but bring some recipe cards; if I know the FDL crowd, there’ll be some Super Soups on offer!
I got my cold from a Safeway checker at my local store. I had already unpacked my purchases onto the conveyor belt when he turned from bagging the previous customer’s groceries. One look at him and I cried out, “Oh, you’re sick! You should go home!” I tried to rescue my few items but he’d already started pinging my purchases, getting his goopy hands all over them. He replied, completely congested: “I’d like to go home but the manager won’t let me, we’re so short-handed already!” Then he wiped his nose with the remainder of a tissue from his pocket and handled the rest of my groceries, turning away to sneeze on the customer in the adjoining lane as I protested. I know, GROSS.
I went to the manager, of course, and the lad was sent home forthwith. The following day, just as the cold was descending on me during a brisk neighborhood walk, we cut through the Safeway to stay dry on our way from the coffee shop to the streetcar. There was the same manager, checking out customers himself, with only one other checkout line open, and the ‘self-serve’ checkout waiting line about 10 deep. So I guess the manager decided to enforce the stay-home-if-you’re-sick rule.
To no avail, at least not for me. Even though I washed my hands immediately upon arriving home, and wiped all my groceries with Clorox Wipes (“Kills 99% of household germs~!”) that one-percent germ crept through and laid me low. But I’m better now, and I credit the soup, since Regular Colds usually knock me out for ten days minimum. Last February, I was sick all 29 days with a cold!
So let’s celebrate Soup on its “Souper” Day! Bring your favorite recipes to share — even if it’s only the sound of the can opener! — around at 8:01FDL time (11pm eastern) and we’ll decompress from whatever sporting event you might have been subjected to. And Share Soup!
Photo by Beth Olam under Creative Commons license



66 Comments

That sort of thing is just exactly how we get these flu epidemics going.
Looks like this party will be at 10PM Central. I’ll bring my favorite chicken soup recipe, really simple and really good. 100% guaranteed, for illness.
Got a hamburger soup, ain’t nobody do it but me. It is excellent, simple, comforting, has a secret ingredient too, and is far greater than the sum of its parts. I think that *everyone* should try this soup. Alas, I can’t cook it for y’all, due to time and space constraints, much as I would like to, but viola! If I bring the recipe you-all can have some in spite the constraints of physics! Teddy, it’s not a thread, it’s a Tardis!
I’ve put this up early so folks have a chance to pilfer Mom’s recipe box while she’s watching the Big Game! I’m such a Soup fan now, I had to share the recipe with you all, and I want to know more about your favorites too.
Yes, I was quite vociferous with the lad, who was embarrassed and put it off on his manager. Who then got an earful from me! He claimed not to know the young fellow was sick, but you could tell from the sight and sound of him at 20 paces.
And I was very glad it wasn’t the flu he shared!
We’ve been lightly touched by it in Oregon, hope it stays away.
Look forward to it!
I know people are territorial and defend the privacy of some recipes within their geographic circle — I mean, who wants to attend a potluck where everyone’s brought your secret-ingredient cottage-cheese jello mold extravaganza? But we’re so far-flung, that’s unlikely to happen.
And soup’s a lifesaver!
my mother was no cook and I was the picky eater, but chicky noodle always warms my heart
I did make chicken
soupwater once – oh well :)EDIT: sorry I’m no help Teddy
great idea!
Excellent, Teddy!
We got into making our own soup stock as a way to keep watch over our salt intake. I use stock for cooking rice and pasta (I reserve the cooking liquid, if any is left, and use it in sauces) as well as for soup. (Pro tip: Freeze it in ice cube trays and store in bags in the freezer, so it’s ready for you to use when you’re too sick to do lots of heavy-duty food prep.)
Oh, I hope you’ll share the recipe. I’m fascinated by the idea of a ground beef soup, but I havent tried one lately. Is yours slow cooker friendly?
Bring your can opener!
Let us know which store-bought issue works best for you.
If folks want to bring their slow-cooker equipment recommendations on Sunday, I’m up for that too. I discovered (too late) how tiny our little slow-cooker is, and I’d like to trade up to a family-sized one if folks have ideas of which work best…
That’s one of the reasons soup’s made at hope here too: salt.
I’ve noticed the Big Brands are offering lowER-sodium versions of their popular items, but they still seem to have a LOT of salt in them.
Heheh. I asked Santa for an upgrade last Christmas, but I’ve been too busy to try it out yet. That and my kitchen is chaos right now and not very useable.
Santa starts making “do you want me to return that?” noises at the one-month mark about unused items from Xmas around our place. I’m wearing serial v-neck sweaters this week to ensure they don’t get reMacy*sed.
Uh oh. I just went to my recipe efile and found the whole.folder.missing. OMFG. I was going to post a really nice pho recipe that I lifted from a Kos thread years ago, but I think I lost my prized archive. Fuck.
ysd, I crock-pot it all, and have recently stopped even browning the beef, although I still do saute some of the veggies. It is our fav soup around here, and it tickles me to be able to share it with more people than I could ever cook for myself. And of *course* I will give the secret ingredient! It’s not so much secret as unexpected, at least to me.
I *love* soup. I think it is, for instance, the ideal winter breakfast. Umm, miso soup for breakfast! I can’t believe that anyone can feel fed enough to do a morning’s work on cold cereal and milk. Breakfast while on the road is always a nightmare for me. I don’t care much for sweet things at any meal and am only so-so about bacon and egg stuff (spoiled by organic eggs and bacon), but try, just try to get even a burger or a bowl of chili before 10:30am.
I have lots of recipes for soup (I have a dentally challenged friend that I cook for fairly regularly) and most any of them can be made in less than 10 minutes. There are a couple of canned soups that I will use in a pinch, but mostly they are from scratch.
Teddy, you know about The Crockpot Lady?
Do get your crockpot out, it may get you through your kitchen renos. I crockpotted happily when my gas stove was on the fritz. That plus my m’wave and electric frypan got me through just fine before my kitchen was working, too (I live in The Renos That Time Forgot). After all, you can put it anywhere, it doesn’t have to be on a kitchen counter. I cannot recommend Stephanie’s blog too highly, it is inspirational, eye-opening, and really funny. Oh, and gluten-free, too. IMHO, that is a much bigger deal than any number of Superbowls.
Oh no, but check your recycle bin, it might be in there. And Stephanie has a crockpot recipe for pho.
Thank you!
(Editor — we have this pot, in green! thank you, excellent choice. Shall we use this one again tomorrow too?)
Yup, I rely on this, in the can, for coming off a migraine. Think I need the salt to re-set the dehydration. Or something.
I’ve got a pretty good recipe for chili. Does that count? Very hearty.
Good idea.
Three ingredients will do the job: chicken, green chile and lime juice.
Split pea soup is God’s gift to the world.
1 lb split peas
1 ham bone with plenty of ham still attached
1 large onion, finely chopped
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp ground pepper
1 bay leaf
1 1/2 cups thinly sliced carrots
1 cup chopped celery
2 quarts water
1 quart chicken or turkey stock
In a large pot, combine all the ingredients except the carrots and celery. Simmer uncovered for 90 minutes. Take out the ham bone, trim the meat away and put it back in the pot. Add the carrots and celery. Simmer for another 2 to 2.5 hours, or until the soup reaches the thickness you want.
Serve with plenty of shredded cheddar cheese to add to each bowl, alongside a fresh baked baguette.
I have an idea I won’t be up and around tomorrow night when Late Night goes up so here are a couple of ‘soup’ related recipes I posted as Food Sunday posts.
First up is Vegetable Soup (great way to use up the remnants of a veggie tray)
Then there is some semi-homemade Corn Chowdah.
I’ll have to dig around and find the Hamburger Soup recipe my sister gave me a few years ago and add that to Food Sunday one of these days.
You’re about to give out my recipe!
As the great George Takai said, “Oh my!”
Thanks for the link.
I’ve got a le Crueset pot just like that one – same color, only bigger, maybe. LOVE IT!
No recipes for that one, right now, but it gets used a lot if we have to cook six artichokes, and for moose stew. Next will be corned Caribou and cabbage, using up my last red cabbage and golden beets.
A New Year’s resolution of mine was to learn how to cultivate sourdough and make breads and other stuff from it. So far, it has been a succession of failures. Got some sourdough rye with dill seeds bread in the oven right now. We’ll see…
Teddy, Thanks for the post and the alert for tomorrow. Looking forward to it.
Peterr, thank you for the Split pea soup recipe.
I prefer the Crockpot for all my cooking, while my wife likes the big soup pots and roasters. (We still get along though)
I am watching the Indiana vs Michigan BB game and it would be perfect if I did not have to listen to Dick Vitale.
One of my favorites.
In Seattle, when I lived there, there was a superstition that if you made split pea soup, it would rain the next day. Probably even more people believe that in Astoria, Oregon, eh?
Oh, Teddy, what fun. I love making (and eating) soup, and there’s one I also posted at Food Sunday a few weeks ago (I can link to it) and have at least one or two others I can share. Dunno if they’re cold remedies — I use Cold-Eeze for that.
You can do the heavy lifting and save me the effort, lol. It is one of my very favorite soups no matter what. Not sure if yours is the Oaxaca version, but prolly close. I basically made my own recipe based on soup we used to serve at a place I worked forever. But it has to be about as good as anything for a cold.
Oh, and I have a couple of recipes for flavorful chicken or beef broth that is the basis for several soups. That may be just as important as the soup ingredients themselves. The stock is the basis for a good soup.
I just made my regular beans, chile, corn, tomato, potato, onion and garlic “soup” that takes just a half hour and lasts for a few meals. It is the too lazy to cook but need something warm now meal.
Thai Red Curry Soup
2 TB Thai red curry paste
2 TB canola oil
4 cans coconut milk
Three or four fresh kaffir lime leaves, cut up into strips
handful of fresh basil (about 15 – 20 leaves)
handful of frozen peas and carrots to one’s liking
Chicken Breast, cut up into bite-size pieces
1/2 to 1 tsp Cayenne to one’s liking
1 tsp paprika
1 – 2 TB fish sauce (optional)
Mix-Fry the thai red curry paste in canola oil until fragrant.
Add 1/2 can coconut milk and kaffir lime leaves and stir to mixify
Add the rest of the coconut milk and other ingredients and simmer for 20 – 30 minutes.
Serve with rice.
If you like it ouchie, fry a dried cayenne in the oil then add the curry paste.
Mine is Vietnamese Pho (chicken noodle soup), with lime, fresh basil and sliced chili peppers on it. To die for, my hand to God.
Teddy, My apologies on the game comment.
I thought about it after posting and would never hijack your thread which is a very good one.
I want the recipe for moose stew.
Not that there one can easily get moose in Kansas City, mind you, but that if I come across moose, I want to be ready.
(When living in Wyoming, I had a number of friends who made great Elk stew, and I’m still kicking myself for not getting those recipes.)
My youngest, who speaks Vietnamese, tells me that pho is pronounced:
Ph, very short glottal stop, uh. Don’t look at me, I’m not making this up; just thought you’d like to know.
Theraputic Chicken Soup: Celery stalk, lg. onion quartered, market bunch of parsley, chicken thighs (more is better), plus all the black pepper you think you can stand. Place in large pot, cover with water, cook until ingrediants are no longer identifiable. Strain through a metal screen collander. Save liquid, discard everything else. Drink liquid or make noodle soup with it. Will snap your head back, but it will cure what ails you.
My resolution too…I ordered starter from Sourdo, haven’t started it up yet.
There’s a VN restaurant here called Bowl of Pho. According to the owner, Pho is pronounced “Phuh”
Elk seems almost too good to use for stew.
Basically, like beef stew, but with moose:
baste the cubed meat (3/4″ X 3?4″) in flour and whatever spices you prefer (sage is nice)
brown in bottom of stew pot until rare.
take moose off the heat and set aside
cook sliced onions into the juice until starting to get soft
add butter and sliced carrots
cover and simmer for about six minutes
add sliced celery and cook uncovered for three minutes
set aside when done, with moose
add beef stock to pot
add cubed potatoes when boiling
cook potatoes 20 minutes or slightly less in stock
pour out 1 cup of the liquid from the cooked potatoes
add cooked moose and vegetables to potatoes and stock
mix 1/3 cup flour into the 1 cup of stock that has cooled
after the mixed vegetables, potatoes and moose have cooked four minutes, simmer.
after five minutes, slowly blend in stock-flour mixture
let it blend on low heat for between five and ten minutes
serve with toast and hearty ale, porter or stout.
One of my WY friends with great stew is a large animal vet. Folks would tease him endlessly, asking if his stew was from a former patient.
His best reply was “No, this is some road kill I found on the way home.”
i’m into Raw Foods, as you may remember from the PUAC i did a while back. my favorite soup recipe is the avocado buttermilk soup i put up there. take a few avocados, some buttermilk, a little pepper, cumin, fresh lemon juice, some fresh herbs like parsley, and pepper and put it in a blender. you can play around with it depending on the herbs you like. sometimes i’ll add vegetable stock.
the cold weather soup i like that isn’t about uncooked foods is a seafood medley i do; it’s very rich. cut up a white onion, fry it in butter and vermouth. add some chopped garlic. get some shrimp, clams, abalone, and lobster meat. quickly sautee them with the onions and garlic, but not for too long. heat some stock; there’s a brand you can buy in most stores that is lobster based. add to the stock heavy creme and more vermouth. correct the seasoning with things like white pepper, sea salt, cajun seasoning, cumin, whatever you prefer. chop up some fresh chives. chop up a potato, celery and maybe some parsley. cook everything in the heated liquid for a while. add some butter. serve with a fine bread or baguette.
My friend Soo, whose father is a practitioner of Chinese medicine (she also has some great Christmas carol stories, but for another time) says that for a cold or flu her father recommends/prescribes chicken broth with bok choi, but *never* noodles, which are too yin. Or too yang. Or something. No ginger, either, she says. I dunno, just reporting.
i ALWAYS make my own stock. i leave it on the stovetop for all day, onions and garlic and other veggies cooking at a low temp, maybe a piece of meat in there too. it’s soooooo much better than the store bought crap.
it’s not hard, folx. chop up a bunch of veggies, fill a large pan with water, combine them for several hours, add some seasoning of Your Choice like pepper or cumin or celery seeds. it has the added benefit of filling your home with a wonderful odor, also. freeze or store in sealed mason jars if you’re ambitious. presto: instant really good soups later on down the line.
Yeah! As in the beginning of FU*K. Lends itself to many interesting restaurant names, eg, Pho King.
chidyke, I srsly recommend that you find a crockpot. Simmers as long as you like, no danger of burning, i put sliced onoins in mine and leave it overnioght without fear. Frabjous soup, no dead critters required. I got ratatouille in one of mine at the moment, it is like having staff!
Good reply. That’s how I got some of my moose. Traded Sockeye salmon to a friend who is on the road kill list, maintained by the Troopers.
Pho King right!
You’ve got a ratatouille in one? And it’s like having staph? Sounds delicious. How long did it take for the ratatouille to stop swimming and go ahead and contribute to the soup? And how does it feel to have staph?
Don’t answer, I’m sure this misunderstanding is my own fault.
i am your sister, Friend.
do you know the Star Trek: DS9 joke about that? it’s the “tribbles” redo ep.
“do you know what Cardassians serve for breakfast? Fish Juice. Hot, fish juice.”
heh. just paint the spoon on my head blue and call me a Cardassian.
i haz crock pot. i use it a lot. but i just moved to TX and it’s warm down here, so i’m back into the “i want raw, cool food” zone. it’s up north where i need to make a soup, in the wintertime.
you know what’s really funny? i had a dream about salad the other night. i was making one of my signature “garbage” salads and i woke up so hungry for one. raw veggies in large variation and number sliced and combined and slathered with a dressing. i went to the store and got some.
i’ll eat anything for “break fast.” anything at all. well, not cock. but i’m gay like that. /naughty
*heh* I need to start soaking my mixed dried beans for tomorrow nite’s Souper ln…! I’m game…! ;-)
For lln I’m thinking of having two on tap, one featuring SF Bay groups, and, the other featuring Baltimore and/or Chesapeake Bay groups…! Dependent upon who wins…! Either way, it’ll be Souper…! ;-)
My heavens, you are totally naughty. In a former life — oh, even before that, I can’t b/c I have a betrothal, (or some thing) with Sharkbabe. At least, she has first right of refusal, should I divorce. Damn, it is good to be noticed!
But this is about soup, which transcends all. And/or salad, which is pretty good too. So, yeah, and I haz to observe that even in TX a crockpot can be put out into the garage or breezeway or dogtrot or lanai or whatever you call the outside thingy (we called it a summer kitchen in MI) so the heat stays out there.
My dear, you are so away. Hope all is well with you, have heard of your recent, and am sad.
Butternut Squash Soup:
1 butternut squash
2 bell peppers (preferably red or orange for colour)
1 large or two small onions
A good vegetable or chicken stock
small fresh chili pepper or flakes to taste
Oregano and cilantro (optional – gives it somewhat more Mexican flavour)
Chop and peel squash and onions, throw everything into a big pot of water with the stock and when veg is all squishy roughly liquidise in the pot with a hand blender.
Nigella Lawson has a more complex variant with a sweet potato replacing the peppers and roasts the vegetables first – which works too but takes a lot more time.
One tip – boil the whole squash for 3 mins or so and remove and run under cold tap and it will peel much easier.
Teddy, w
Of COURSE Chili counts. Chili ALWAYS counts!
Bring it please.
Oops, I will blame that on the cats, but to continue…
Teddy, what have you done? You have unleashed the dark soupconscious, and this is only a preliminary to a thread. You have 60 comments. A goodly number of them are from firedogs that I have not previously seen a comment from. Awesome.
What will happen on “Souperbowl Sunday”?
Firepups, have your recipe files ready!
Okay, folks — this is the PREVIEW post.
Please bring recipes tomorrow at 8pmFDL time (11pm Eastern)
I make some pretty good soups and stews, if I do say so. They are about the tastiest things that I make lately.
But, the problem is that I never use a recipe. I eyeball things and taste at various intervals (always with a fresh spoon or fork.)
So, the best I can do for others is a list of ingredients with no measurements and a bunch of instructions with no precise timing. Even then, I may leave out something unless I am actually making the dish at the time.
Bravo. I’m keepin that. Thanks for sharing.
Hey Teddy, you seem to have struck a nerve! If this is only the preview, the mods better get their flak jackets on, the real thing is going to be DA BOMB!!!! Or maybe Emeril, I can’t always tell. Did he say ‘humans”?
ditto.
In case I don’t make it tomorrow, I made yummy BLACK BEAN SOUP this week. Soak beans overnight and rinse. Get the black beans simmering in water and skim foam. This time I added some wakame seaweed, sliced burdock root, sliced carrots and a lot of chopped garlic. Also added cumin and oregano and simmered for about an hour. Added salt and simmered another 15 minutes. Let it cool and blenderize half of it and put it back in the soup. It was so delicious.