If you prefer, I believe the German equivalent of the word “potage” would be dicke Suppe.
We will overlook what this sounds like in English.
[quote]Varqanir wrote:
[quote]orion wrote:
[quote]Varqanir wrote:
[quote]theBeth wrote:
The lines are especially blurred with tomato soup, pea soup, and pumpkin/squash soups. All of which are thick, slightly textured, and coat your palate with creamy goodness. There must be another name for this…[/quote]
Potage. [/quote]
You have no soul. [/quote]
Well, you’re the one getting wet over the thought of thick, hot, creamy goodness coating your palate. I am simply supplying the proper term for said goodness. [/quote]
If said thick, hot, creamy goodness coating my palate is provided by TheBeth I am NOT GAY!!!
I am just Subaru flexible.
[quote]Varqanir wrote:
If you prefer, I believe the German equivalent of the word “potage” would be dicke Suppe.
We will overlook what this sounds like in English. [/quote]
Oh wow. That’s about what it tastes like in english too.
[quote]theBeth wrote:
[quote]Varqanir wrote:
If you prefer, I believe the German equivalent of the word “potage” would be dicke Suppe.
We will overlook what this sounds like in English. [/quote]
Oh wow. That’s about what it tastes like in english too.[/quote]
Don’t tell Orion that. He’s conflicted enough over palate-coating creamy goodness as it is.
Orion, I’m a little disappointed you dragged the Subaru into this.
[quote]theBeth wrote:
Orion, I’m a little disappointed you dragged the Subaru into this.[/quote]
I am too.
Twas cheap…
However, imagine me, dragging a whole Subaru into anything…
That was cheap too…
I could pull a Subaru…
Just saying.
I think all Hungarian recipes say this.
[quote]Varqanir wrote:
I think all Hungarian recipes say this. [/quote]
There are this little dried Hungarian paprikas
You can EASILY use too many of them-
Broccoli and blue cheese
You need:
A potato or two, an onion or two, a head of broccoli, 200g of blue cheese, some flour, some oil, some cream, chicken stock cube, seasoning.
Heat the oil in a pan, then add the chopped onions and potato. Fry them up and then stir in the flour once they’re soft. Add the broccoli and stock, bring to boil and then simmer for 20 mins or until it’s all soft. Reduce the heat and add the blue cheese. Simmer until it melts, then add the cream. Season to taste. You probably won’t need too much salt as the cheese is pretty salty itself.
You can eat it as-is or blend it smooth. I like it chunky, but the flavours come out more when it’s blended. It’s really filling, and you can play around with the quantities to get the consistency you want.
Beef veggie here tonight.
Mmmm Goulasch
My recipe here:
1 lb of stew beef
1 1/2 medium onions
1 green pepper
3 cloves garlic
2 medium tomatoes
2 tbsp sweet paprika (Hungarian of course!)
1 tsp caraway seeds
1 tsp red pepper flakes
salt and pepper
1 package low sodium beef stock (enough for 3/4 cup liquid)
(most recipes didn’t call for soup stock but I thought it needed some more flavour so I added it)
a few splashes balsamic vinegar and a splash of red wine vinegar. (1/4 cup Red wine would be even better if you had it but I didn’t)
enough water to cover the meat 2-3 cups ish
- Dice the onions and a good sized pot or pan saute over med-low heat in some oil until soft and starting to caramelize (about 8 minutes)
- Dice the green pepper and garlic and add to onions and saute another few minutes
- Add the meat and brown
- my pot was too crowded and it didn’t brown but steamed so I added the vinegar to give it something to caramelize and add some colour. It still came out tasty so it might not matter but next time I’m going to get a bigger pan or remove the onions and peppers while I brown and add them back
- dice and add the tomatoes
- sprinkle the paprika, caraway and red pepper flakes evenly over the top
- add enough water to cover the meat
- simmer for about 90-100 minutes
- add another splash of balsamic and stir in a couple of dollops of sour cream
You see it here topped with sour cream and served with spaetzle that I cheffed myself proudly 
I made this again with more red pepper flakes an more paprika and it was too much for my liking.
I currently have some simple soup in the crockpot now:
-few pounds of stew beef (I think it’s just cubed london broil), browned
-half onion, cut however
-couple celery stalks and carrots, cut however
-potatoes are optional, but I skip it.
-half a pack of dry onion soup mix
-maybe some other herbs and celery leaves
-maybe some red wine, soy sauce, or Worcestershire
-couple cups of water and/or broth/stock
turn crockpot on low, cover, eat soup in 6-8 hours. lowcarb, lowfat
[quote]orion wrote:
[quote]Varqanir wrote:
[quote]orion wrote:
[quote]csulli wrote:
When you say soup you mean stew.
[/quote]
No, I am pretty sure there is no tomato stew.
I want a hot cup of textured flavored satisfying goodness.
Especially if I am going to freeze my balls off going outside.
Yes, the lines are blurred, but I know it when I see it. [/quote]
There is definitely tomato stew. Or else where would stewed tomatoes come from?
I am right now about to make some tomato stew, which will also contain spinach, peppers and large chunks of beef.
I was about to make beef stew with tomatoes, peppers and spinach, but I am changing the nomenclature just to defy you. [/quote]
You know, Beth GETS my soup needs.
Just saying.
Also, POIDNH[/quote]
Sorry. Forgot to post the picture of my tomato stew with beef, peppers, mushrooms, garlic and spinach.
All about Caldo’s de Res. Stuff my dreams are made of. Well, this, power racks and barbells, and women in yoga pants.
http://allrecipes.com/recipe/caldo-de-res-mexican-beef-soup/
Thai Spicy seafood soups are off the chart in my book as well, Tom Yum Talay I think is the Thai…
No idea how it’s prepared. I’ll say this though, I know plenty of Mexican dudes who would rather have that thai spicy soup than menudo or pozole…
[quote]orion wrote:
Mayby I am getting old now, or maybe it gets cold now in the mountantous wilderness that is Austria, but I am getting fond of soups.
Unfortunately I am a soup noob and rely on others to soup me up.
This is, obviously, unacceptable.
So, if you are the Waltz of soup, please share your wisdom.
If not, some simple recipes would be appreciated, especially when it comes to tomato or onion soup.
[/quote]
Soups generally are made the same way - heat some oil in a pot, fry onions til golden, then put in stock (veg, chicken, beef etc) and meat, then vegetables and seasonings.
Don’t have recipes per se, but here are some terms that will yield some great results.
Then just pick and choose!
Warming/nutritious soups:
Google “bone broth”
“alkalising soups”
“French onion soup Gordon Ramsay”
“ramen recipes” - these are Japanese noodle soups with meats and vegetables in them.
“pumpkin soup” - usually quite amazing, lively and warming at the same time.
My tomato soup is ridiculously simple (or just ridiculous).
I heat up organic tomato puree bought from the health food shop and add garlic, salt and pepper while it cooks! If you like this method feel free to use it!
YOu can also add a tin of organic tomatoes (and/or freshly sliced tomatoes) to the soup mix and stir, over a low flame, for say twenty minutes or so. Add a dollop of cream, cream cheese or grass-fed butter at the end. I stir in a herbed cream cheese and it tastes great.
And of course that scientifically proven miracle broth,
“chicken soup”,
“chicken broth with celery, carrots” and salt.
Easiest way for bone broth (without cooking for 3 days which is typical for hard core brothers - haw!) is get a bone with some meat and cook it slowly for an hour or couple of hours, on a high flame at first for say ten minutes, then simmer (low flame) for as long as you can. The longer the better but if you want to eat ASAP do it for an hour or so.
Sprinkle apple cider vinegar in there to extract nutrients from the bone. Use marrow bones.
I figure even for two hours it’s better than nothing! And it’s always tasty.
You can do these with even a couple of drumsticks, don’t need to make giant pots of the stuff.
Hope this helps, despite not posting conventional recipes.
I can not believe no one has posted this yet.
[quote]Varqanir wrote:
[quote]orion wrote:
[quote]Varqanir wrote:
[quote]orion wrote:
[quote]csulli wrote:
When you say soup you mean stew.
[/quote]
No, I am pretty sure there is no tomato stew.
I want a hot cup of textured flavored satisfying goodness.
Especially if I am going to freeze my balls off going outside.
Yes, the lines are blurred, but I know it when I see it. [/quote]
There is definitely tomato stew. Or else where would stewed tomatoes come from?
I am right now about to make some tomato stew, which will also contain spinach, peppers and large chunks of beef.
I was about to make beef stew with tomatoes, peppers and spinach, but I am changing the nomenclature just to defy you. [/quote]
You know, Beth GETS my soup needs.
Just saying.
Also, POIDNH[/quote]
Sorry. Forgot to post the picture of my tomato stew with beef, peppers, mushrooms, garlic and spinach.
[/quote]
Your tomato stew looks delicious.
[quote]EmilyQ wrote:
[quote]Varqanir wrote:
[quote]orion wrote:
[quote]Varqanir wrote:
[quote]orion wrote:
[quote]csulli wrote:
When you say soup you mean stew.
[/quote]
No, I am pretty sure there is no tomato stew.
I want a hot cup of textured flavored satisfying goodness.
Especially if I am going to freeze my balls off going outside.
Yes, the lines are blurred, but I know it when I see it. [/quote]
There is definitely tomato stew. Or else where would stewed tomatoes come from?
I am right now about to make some tomato stew, which will also contain spinach, peppers and large chunks of beef.
I was about to make beef stew with tomatoes, peppers and spinach, but I am changing the nomenclature just to defy you. [/quote]
You know, Beth GETS my soup needs.
Just saying.
Also, POIDNH[/quote]
Sorry. Forgot to post the picture of my tomato stew with beef, peppers, mushrooms, garlic and spinach.
[/quote]
Your tomato stew looks delicious.[/quote]
It was. Just polished off the last of it this evening.
I fill a soup bowl with fresh spinach and ladle the stew on top, so that the spinach softens but doesn’t turn to mush as it would if I cooked it. Then a large dollop of virgin coconut oil.
Magnificent.
Varq, you are a sapiosexual’s wet dream.
[quote]theBeth wrote:
Varq, you are a sapiosexual’s wet dream.[/quote]
Then we have something in common: we both love a good mind-fuck.
I miss our correspondence. The lapse is mea culpa, will rectify forthwith.