Soup Thread

[badwhale]

Did this one again the other night. Awesome recipe / soup.

Ingredients:
1 1/2 TSP Olive Oil
1 1/2 Cups of chopped leeks (white part only (you can cut into the green as much as you want, but whatever))
2 cloves of garlic
2 cans of chicken broth (about 3 1/2 cups)
1 1/4 pounds of peeled / cubed potato
1/4 TSP celery seed
1/8 TSP dried thyme
3/4 CUP Milk
1 TBSP Flour
1 can of whole kernel corn, drained
Salt / Pepper (to taste)

Instructions:
In a 4 qt saucepan, heat oil over medium heat. Add leeks and cook, stirring often, for 4 min. Add garlic, broth, potatoes, celery seed, salt and pepper, and thyme. Bring to a boil. Reduce heat; cover and simmer until veggies are tender (about 15min)

In a small bowl, whisk together milk and flour until blended. Stir in 1 cup of soup. Whisk the mixture into the saucepan. Bring to boil. Reduce heat, cook stirring often until slightly thickened (about 2 min). Stir in corn.

Yield: about 4 1/2 servings

I'll get some pix next time I make it.

I did notice that using homemade chicken broth left it more bland. I would guess the canned broth has, you guessed it, more salt added.

[TheGreekTitan]

We made a beer cheese soup yesterday. It was good, but not great. So, I won't share the recipe because I know we can do better. I used Sierra Nevada Celebration. That part was great and I would use again.

[badwhale]

This is a placeholder for a beef barley soup I made recently. It came out pretty good. Tomorrow, I'm going to make the leek soup again for a holiday party.

Vegetable Beef Barley Soup (my insertions)
3 TBS salad oil (olive oil)
2# beef chuck cut into 3/4" cubes (strongly recommend just buying it cubed)
2 Cups chopped onions (cooking onions)
1 TBSP minced garlic (I overdo this, because garlic is like the bacon of veggies)
1/2 TBSP thyme (ground)
1/2 TBSP Marjoram
6 cups water
2 cans beef broth (13-14oz cans each)
1 1/2 cups diced carrots
3/4 cups diced celery
3/4 cups barley
1 1/2 TBSP salt
1/2 TBSP fresh ground pepper (fresh, whatever)
3 CUPS diced potatoes (I just used yellows, not red)

In large stockpot, heat oil over medium heat
Add half the meat, stirring occasionally until browned.
Remove, and do the rest of the meat similarly
Return all meat to pot.
Add onions, garlic, thyme and marjoram; cook while stirring 10min more.
Add water, broth, carrots, celery, barley.
Add potatoes, and bring (that motherfucker) to a boil.
Reduce heat and simmer uncovered 30-40min, until potatoes are tender.

Serve (and prepare for your mind to blow.)

Will