That's too bad about the allergies. Have you considered being retested? A former CF poster went through a series of allergy tests a few years ago and found she was no longer allergic to shellfish.

This is from another former poster.

Spicy Dhal Soup

Here's another lentil soup--tried and true. The red lentils and yellow split peas are more delicate than the brown lentils. This tastes close to what I have often at an Indian restaurant, though theirs is brothier which I like. Once you have the spices on hand it's a snap to make. Low-fat, healthy and oh, tastes great!

Spice Paste

2 medium onions, roughly chopped
3 large garlic cloves
2-inch piece of fresh ginger, roughly chopped
1 T. ground coriander
1 t. ground cumin
2 t. turmeric powder
Pinch of cinnamon (optional)
2 T. hot water

Put paste ingredients in food processor and process to a rough paste.

Heat 3 T. vegetable oil in large, heavy pan and fry the paste for 5 minutes. You have to stir continuously so it doesn’t stick and burn.

Add:

3/4 c. red lentils
3/4 c. yellow split peas
4-5 cups vegetable stock
1 can Rotel brand canned, chopped tomatoes w/green chilies (not the small can, but the soup-size can)

Bring it to a boil, cover and simmer gently. Check at 30 minutes, if not sooner. Stir frequently and add more stock or water if necessary.

* Optional: You can make a cream of yogurt mixed with cilantro; for richer flavor use crème fraiche. Add a dollop when serving.

~Mique

We just finished a batch of this wonderful Asian noodle soup...I've been making it for years. I sub fennel seed for the anise, since I always have fennel. A squirt or two of sriracha sauce often lands on top.

http://www.ninasimonds.com/2012/04/02/cinnamon-beef-noodles/

seagrass, that looks good!

This is a soup recipe we love. The heat level can be upped with shiracha at serving. It's written as a freezer recipe, but can also be made fresh. Looking at it again I remember that we didn't like all of the tomato sauce.

Black Bean Taco Soup For each Bag

1 lb lean ground beef

1 medium onion, chopped

3 Tbsp homemade taco
seasoning (in lieu of 1 package taco seasoning mix)

1 (16 oz) bag frozen corn

1 (16 oz) can black beans
drained and rinsed *

2 (14 oz) cans stewed tomatoes
tomato sauce - this time will use about 1/3 of
16 oz can (or 1/4 cup if you want
to measure)
1 (4 oz) can diced green chilis

Add 2 cups water or stock,
either in bag or when cooking – lh
* Could try pinto beans in one, if we have

Directions:

Brown meat and onion, drain. While meat cools, dump the
remaining ingredients into the bag.

Mix all together, and close
bagWhen ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on
HIGH for 1-2 hours or LOW for 2-3 1/2 hours.

Serve with tortilla chips,
cheese, sour cream, and guacamole.

My favorite is Crab Asparagus Soup. Here is my recipe from 2003

Crab Asparagus Soup

2 pounds asparagus

6 stalks celery

1 onion

2 Serrano chilies

4 cups water

1 tsp crab soup base

1 tsp lobster soup base

1 tsp Thai fish sauce

1/4 tsp chili paste (or
to taste)

1 pound crab meat

Soy sauce to taste

Remove the tips from
the asparagus and reserve. Coarsely chop the asparagus stems,
celery, onion, and Serrano chilies and put in a stock pan with the
water. Bring to a boil and simmer covered for 45 minutes. Blend the
mixture in a food processor or use a hand-held blender to purée.
Strain the puréed mixture through a Chinaman’s cap into another
soup pan or bowl and force as much purée through as possible,
leaving the stringy pulp to be discarded.

Return the liquid to
the heat and add the soup base, fish sauce, and chili paste. Add
the asparagus tips and simmer for about 3-5 minutes, but do not
overcook the tips. Add the crab meat and remove from heat. Adjust
seasonings with soy sauce and/or chili paste and serve immediately.

------------------

Today I use different chilies, but the recipe is basically the same. Now I use one Habanero chili instead of two Serrano chilies.

I used this Taste of Home recipe for a rough guideline for the last spicy chicken soup that I made.

http://www.tasteofhome.com/recipes/green-chile-chicken-chili

I had one jar of chili verde in the refrigerator that needed to be used. Added a can of fire-roasted tomato salsa. Along with the fresh bell pepper, I used one fresh jalapeno, a couple dried arbol peppers, a dried guajillo pepper and a couple of other dried hot smoky chiles that I've forgotten the name of (not chipotles but those would work great, I'm sure). (The recipe calls for 1 c. of pickled jalapenos... I had reservations about adding so much of a pickled component to the soup.)

The soup was fantastic...the addition of the sour cream put it OTT.

We love spicy chix soups and I make a lot of them...often add masa harina to thicken if they're 'brothy' and for the earthy flavor boost.

Plllog, that's a drag about the allergies to fish (all fish? Shellfish?) and coconut. Oh, and didnt that Chinese hot & sour soup have pork in it? Most that I've seen or made does. I have a good recipe for H & S soup and you could probably substitute with chicken.

Zingy soups are great and especially when you have a sore throat or sinus congestion.

-- Southwestern Style Chicken and Corn Soup

-- Garlic Soup (not necessarily spicy, but very aromatic)

-- Vietnamese Pho

-- Curried Lentil Soup (stew) with Chicken and Sweet Potatoes (fresh garlic, ginger, onions; cumin, corriamder, curry powder). I just made a double batch.

-- Ground Nut Stew (African -- chicken, peanut butter, onions, spices.

I like a bit of spicey....this past few months in my chilli, veggie soup n broccoli cheese have been adding a can of Rotel tomatoes with chillies... We like well.....

When i make soups i almost always have a couple side toppers. Greek yogurt with a bit of feta, or goat cheese and an herb. Whatever i have on hand. And a side of fresh salsa with basil or cilantro mixed in. Just small prep glass containers. Often more than two if i have guests. A choice of spice, hot or mild, or a bit of cheese/cream choice. If i want seconds i might just have some broth.

If i have a bigger batch i can freeze a container without the additions.

I do like the recipe from cindymac and mine is a very similar method without the rotel as i have a freezer full of small garden harvest packs in the freezer that are flat-packed so they thaw fast. A half dozen tomato packs have roasted peppers and garlic already. I just wiz in the cuisinart after the spice paste is on the stove.

lots of variations for that one depending on what i have on hand.

A bit of paprika, a splash of ac vinegar, or a squeeze of lemon/lime is also good. A beaten egg i like for a brothy spicy soup. But then i use less 'paste' and a bit of miso. I don't keep rice vinegar on hand for the sour flavor...just find something similar.

Thanks, everyone! I did see Rotel once. Since you all seem to like them, I'll have to find out who carries them. You're all giving me a lot of inspiration and ideas. I see a lot of soup in my future, in small pots, not big kettles for the freezer. :)

Liz, what does it mean that you didn't like all the tomato sauce? Use less?

Sleevendog, thanks for the description of your side fixings. That's a great idea for spicing up an otherwise family approved soup.

Starsplitter, to be precise, I'm allergic to fish whose proteins have started to break down, which happens almost immediately. That includes any hot fish that isn't practically still swimming since heating also makes the proteins break down. I can usually eat it if it's processed on a factory ship, like canned tuna or vacuum packed lox. I can still get nausea from it, but chance it at considered intervals for some variety. The real trouble is when my face goes numb, which is my normal reaction to hot or longer out of the water fish. Or leftover tuna salad. That's one step away from anaphylaxis. I've only had that kind of reaction to non-fish seafood once, and I surmise that it was prepared with fish stock. There's no way I could eat fish soup, where the point is to break it down.

The coconut allergy didn't used to be dangerous, because I generally hate the taste, passionately, and won't eat it. It has a why would you put that in your mouth taste for me. That's not true for things like satays, Thai curries, and the like, where there's no coconut flavor at all, and they go down yummy. My first exposure to Thai food didn't have coconut (made by a Thai lady, family style, and fantastic), but I've learned since, through that tingle on my tongue, that even if it doesn't say so on the menu, restaurant Thai food probably has coconut in it. I worry about how many people are blythely putting coconut in baking nowadays, without considering that it's a common allergen. I've only had one reaction from a dessert, but I decline most unlabelled sweets.

Thank-you, I'd love to try substituting chicken in your hot and sour recipe! I hadn't thought of that. Yes, the restaurant soup has pork in it. I don't keep kosher, but I don't care for pork in most cases, and don't know how to handle it in cooking, other than bacon/prosciutto type things. Since a lot of my friends and family keep kosher to some degree, even though not the immediates, I'm not really looking to add pork and shellfish to my repertoire.

A co-worker gave me this recipe many years ago. We absolutely love it.

Barbara’s Spicy
Soup

Barbara, my co-worker, said she added the
carrots, they were not in the original recipe. Another co-worker that Barbara gave the recipe to added 2 jalapeños; he said it was wonderful. It takes about seven medium potatoes to make 4 cups for me.

1 pound ground beef
4 - 5 medium carrots -- scraped and cubed
4 cups potatoes -- peeled and cubed
1 small onion -- chopped
3 8-oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 - 1 teaspoon hot pepper sauce

CROCKPOT: Put hamburger in crock and place in microwave and cook on full power
for about 4 minutes. Take crock out and mash up hamburger with potato masher
(the old fashioned kind, not the newer round kind); put back in microwave and
nuke for another 4 minutes, take out and repeat mashing process; return to
microwave for another 2 minutes. I used hamburger that was 90% lean so there
was really no fat to drain off. Put crock into the crockpot. Add carrots and
potatoes. Put some of the water from the 4 cups in the blender and put the
onion in there and chop it up; pour into crockpot. Pour in tomato sauce; use
some of the remaining 4 cups of water to rinse out the cans and pour into soup.
Add salt, pepper, and hot pepper sauce (I used 1 teaspoon of Louisiana Hot
Sauce). Stir well. Turn crockpot on high and cook for about 3 hours on high.
Reduce setting to low and cook for another 5 hours. Stir the soup often. IT IS
WONDERFUL WITH CORNBREAD AND A GLASS OF MILK.

TOP OF STOVE: In a Dutch oven or large kettle, brown ground beef. Drain. Add
potatoes, carrots, onion and tomato sauce. Stir in water, salt, papper and hot
pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour (Barbara said
she let it cook for more than 1 hour) or until the potatoes are tender and the
soup has thickened.

When I had a ton of kimchee around, I made this kimchi tofu soup (jjigae). It's seriously spicy and very simple (and no pork, no shellfish, no coconut)

http://www.chowhound.com/recipes/kimchi-soft-tofu-stew-soondubu-jjigae-29506 

Two of my favorite soup recipes. In the second, the heat is in the topping, so people can adjust or leave it out entirely.

Mexican Style Chicken and Vegetable Soup

Saute in 2 T. oil, 1/2 scallion, 1 clove garlic, chopped, and 1 T. minced chipotle in adobo sauce.

Add 1 qt chicken broth, 2 ribs celery, 1 carrot sliced, 1`/2 c. green beans, 1/2 c. sliced zucchini, 1 c. canned tomatoes--simmer until vegetables are soft. (I've made this without the beans and zukes, and at the end, tossed in lots of greens of pretty much any type--kale, spinach, collards, mustard, etc. And I often use 2 c. tomatoes.)

Add 1/2 c canned hominy, rinsed (I often use the whole can) and 1/2 c. (or more) diced, cooked chicken.

Correct seasoning with salt, pepper, and more chipotle if desired. Add greens at this point.

Serve with avocado and lime.

Split Pea Soup with Spiced Yogurt

Saute in 2 T butter or 1 T each butter and oil:

1 large onion, diced

2 cloves garlic, minced

1" piece of ginger, minced or grated

1 bay leaf

1 t. salt

Add 1/2 t. cumin seed and 3 whole cloves

Stir and cook 3-4 minutes.

Add 1 2/3 c yellow split peas, [previously soaked 2 hrs)

2 stalks celery, 2 med. carrots, 6 c. water or chicken stock

Cook 45-60 minutes. Fish out bay leaf and cloves. Puree, return to stove and add more liquid if too thick. Season with salt, grated peel and juice of 1 lemon.

Serve with topping to be added at table:

1/2 c. plain yogurt

1/2 t. turmeric

1/2 t paprika

1/4 t. cayenne

1/4 t. cumin

pinch salt

My absolute favorite spicy soup is hot and sour soup -- the recipe I follow is from Russ Crandall's cookbook, Paleo Takeout: Restaurant Favorites without the Junk. You can add whatever sort of meat you like, or skip it entirely.

My favourite soup is Mexican Chicken Rice soup, with a chipotle pepper. What is nice about this soup is that most of the ingredients get added as garnish just before serving and can be made as mild or as hot as wanted to accommodate individual tastes. The chipotle pepper contributes to the flavour, but can be left whole and picked out or more added. Moe likes it left whole so that he gets some heat, and flavour but doesn't want to bite into the pepper. Matthew loves lots in his soup and I'm somewhere in between.

Mexican Chicken Rice Soup (Caldo Tlapeno)

I love the Tequila House's chicken rice soup and after having it
the first time, I came home and made my own version.

Cook a couple of chicken breasts in homemade chicken broth. (Or use your favourite brand).

To serve, spoon some cooked rice into the bowl, add the cut up chicken breast, add the broth and garnish with fresh chopped tomato, onion, a piece of canned chipotle pepper, avocado, cubes of Monterrey Jack cheese, cilantro and a squeeze of lime juice.

NOTE: Do not substitute another pepper. It is the Chipotle pepper that makes this soup special. Rinse the adobo sauce off a canned chipotle and use that.

Lots of good soup ideas, everyone.

Plllog, I don't know all that much about various allergens, but if you have any allergic symptoms for seafood, fish, or whatever, I would steer clear of those foods. You probably have an epipen (spelling) already?

I'm not sure I understand about the coconut. At first, I thought you meant that you couldn't get past the taste. But then you mentioned 'tingling'; but then you said it (allergy/and or taste) wasn't true for satays and certain curry dishes. So, you lost me ;) -- not hard to do.

I've been cooking Chinese and Southeast Asian food for decades, and, yep, I love the Vietnamese/Thai fish sauce (made from fermented anchovies). I like coconut, but because of the fat and calories, I don't consume it that often. There are SE Asian (Thai, Vietnamese, Indonesian...) dishes that don't use coconut (a lot don't), and some that don't use fish sauce (nam pla), but a lot do. One could substitute soy sauce, but (as I don't have an allergy or problem with the flavor), I've never wanted to. I do like to accommodate friends or pot luck attendees who have food restrictions, so I've tried substituting soy sauce for fish sauce. It isn't a good substitute, IMO, but perhaps if some additional flavorings were added (like kefir lime leaf, lemongrass heart), it might help distract from the poor match.

As for pork, I understand. I know people who might eat a bit of it, but would never cook with it and wouldn't know how. I like pork very much, but often use it and other meats as a sort of 'flavoring' or non-main ingredient. I've changed a lot of recipes around to be more veggie and with a handful of meat or shellfish.

The recipe I use for the Hot & Sour Soup (and, I modify it, of course) is from a paperback cookbook that has a lot of good recipes in it:

http://www.amazon.com/Chinese-Cookery-Rose-Cheng/dp/0895860880

Like most cooks, I often make adjustments to recipes.

One dish I like, but it isn't a hot soup (YET!) is Kung Pao (Gung Bao) chicken (or whatever). You could add some broth to this to make it a soup. Instead of serving with rice, you could add buckwheat noodles (udon) or even Chinese noodles or linguini. I often UP the aromatics and use fresh, not already prepared or dried or whatever. The gist of the Kung Pao goes pretty much like this:

Chicken (cut up and marinated 20 mins in eggwhite & cornstarch with a bit of soy and toasted sesame oil.

Freshly minced garlic 4-5 cloves and ginger root (1 T at least)

5 (about) of those dried Chinese red chilies (don't eat them, seasoning in pan only and pretty)

Dry roasted peanuts (you can toast in wok or cast iron skillet, or cheat and use jarred, unsalted, dry roasted peanuts)

Fresh green onions (towards end and at finish/top)

Toasted sesame oil (at finish)

Optional: Sichuan peppercorns (the husk part, toasted and ground)

Optional: diagonally diced celery hearts; diced red bell pepper;((sliced yellow onion))

Sauce: Chix broth, soy sauce, oyster sauce, hsiao hsing (Shaoixing) wine or pale dry sherry (dash), bit of cornstarch.

Idea for cooking is you put a bit of the ginger/garlic in the pan/wok with bit of oil, to flavor. Then removed so it doesn't scorch. SET ASIDE.

Add a bit more oil as needed (I never use all the peanut or veg oil that many recipes call for). Cook the chicken. Remove with clean spoon to clean plate. Set aside (you'll all this back later).

Add more oil if wok/pan is dry but you can drain off oil from cooked chicken pieces.

Add the veggies, garlic and ginger mix, dried red peppers (whole or you can break them in half and toss the seeds; the more dried red chilies, the hotter the dish). Stir fry this mix for just a bit. Add the sauce (stir up the mixture to include the settled out cornstarch). Mix. I often tilt the pan so the liquids are at one end and this end/side over heat. Mix till it cooks a bit. Then mix in the veggies on other side of pan.

Add the already cooked chicken back in and mix till coated and heated through. I like a slotted western style spoon to toss the wok ingredients. Turn off heat/or remove pan from heat. Fold in some of the scallions (slice/chop on diagonal makes pretty). Toss in the previously toasted peanuts. Drizzle in about a 1/2 teaspoon of the toasted sesame oil (and you keep this condiment in the fridge, btw, so that it doesn't go rancid). Plate to hot platter or bowl platter, sprinkle pretty with a few more bits of green onion or/and peanuts.

I like this dish because, ya know what, I almost always have the ingredients here. Unlike chicken (or whatever) with Thai anise basil (and that dish uses fish sauce), but the Kraprow (Thai Anise Basil) doesn't keep well in fridge and market is a car trip).

~~ Plllog -- I meant to THANK YOU and Grainlady some weeks ago for your answering my questions on beans and socca (spelling) that chickpea flour flat bread. I had tried making it once but is was blech. Sogged. I had used water, not oil for the "solvent" -- that must explain the soggy results. I wonder if I'll ever find that thread again ;)

(I tried to add a photo of the hot and sour soup but for some reason cannot get it to upload.)

A couple of my favorites are Tortilla Soup, and Albondigas.

Typically I do not follow any one set recipe for much of my cooking, rather I'll combine ingredients of a few that I find in print appealing. One of the beauties of soup is that you can always spice up or down to your liking by varying what ever spice or peppers are called for. For instance, if something calls for a Jalapeno, I'll often substitute or add to it a Serrano. More Cayenne pepper is another easy way to kick it up a notch.

It seems many tortilla soup recipes call for chicken breast, but I prefer to use both breast and thigh, or better yet a whole chicken, as I did in the soup I made last week. You then can use your own broth, rather than canned. Also, I use fresh corn rather than frozen, and more often fresh tomatoes vs canned.

For Albondigas, my meatballs are a combo of chorizo and ground beef, but non-pork eaters can use just beef. A key ingredient in the Albondigas is fresh mint leaves in addition to Mexican oregano, rice, and bread crumbs in making the meatballs.

Both these soups are best with fresh Cilantro on top at serving, and of course a Negra Modelo ;)

Enjoy! ...and I just may make an Albondigas for this weeks soup :)

pillog - I think that's about the amount we used. The original recipe called for a lot more tomato sauce, which I see I deleted. You may want to add more stock as well, and more heat. Sometimes I like it more soupy than written.

Reading this reminded me of a favorite that we haven't made in too long. My Mexican American friends refer to this as Caldo, without specifying the beef. It's a traditional soup in their families, just as many Anglos grew up with a traditional homemade soup that we just referred to as soup. The original called for 2 inch slices of corn on the cob, but we use the frozen.

Caldo de Biftec (Mexican Beef Veg. Soup)

Recipe By : Liz Hart
Serving Size : 8 Preparation Time :3:00

Step 1
2 pounds beef stew meat
bacon fat
3 cups beef stock or water
1/2 of a 14 oz jar picante sauce (I used Pace medium chipotle)
1 clove minced garlic
1 1/2 dried chipotles
1 teaspoon chili powder

Step 2
1/2 rib celery -- thinly sliced
1 large onion -- chopped
1/2 pound carrots -- cut in 3/4" pieces
1/2 pound potatoes -- cut in 3/4" pieces
1/2 teaspoon salt

Step 3
1 15 oz can diced tomatoes
4 ounces cabbage -- shredded or chopped
1 yellow squash -- sliced
1 cup (thawed) frozen green beans -- THAWED
2 cups frozen corn -- THAWED
***
fresh cilantro – minced

Brown stew meat in small batches, using small amount of bacon fat in large skillet. Salt & pepper while browning. Add to large soup kettle. Add next 5 items & simmer 2 to 3 hours.

Add celery through salt. Bring to a simmer and simmer 20 minutes.

Add tomatoes through corn. Bring to a simmer and simmer 15 minutes.

Add cilantro to taste just before serving

- - - - - - - - - - - - - - - - - -

NOTES : This freezes well. Traditionally served with a scoop of rice in each bowl. Feel free to vary the vegetables.

Sometimes I will do a variation of a green chile stew. Sometimes it will be beef cubes, onion, garlic green chile, potatoes (maybe tomatoes too, maybe not) and served with a dollop of sour cream. If I do it without the meat, I will usually mix the sour cream into the soup.

I also love chipotle in a butternut or pumpkin soup. For that I sprinkle it on top or pull out the kid's portions before adding chopped chipotles to the pot.

Thank you all for all the additional soups to try! I'm gonna have to start making a shopping list...

If you find a good recipe for chicken Pho, one of the suggested add-ins is sliced chillies, which can ramp up the spice levels considerably depending on the chilllies :-) In Viet Nam Dh and I had some really good Pho which we were so glad we'd only put two or three little slices of chilli into, as it seems they were some really fierce bird's eye chillies and that was enough to make it tongue numbingly hot! But good.

Don't know if I'll ever get to post, by my favorite spicy soup, other than what is posted here, is spicy butternut squash soup. I haven't been able to find a recipe that is quite as spicy as I like, but here is a good one. Roasted Butternut Squash soup recipe by Michael Chiarello, http://www.foodnetwork.com/recipes/michael-chiarello/roasted-butternut-squash-soup-recipe.html

Big Ed’s Cajun Shrimp Soup

From allrecipes.com

1
tablespoon butter

1/2
cup chopped green bell pepper

1/4
cup sliced green onions

1
clove garlic, minced

3
cups tomato-vegetable juice cocktail

1 (8
ounce) bottle clam juice

1/2
cup water

1/4 teaspoon dried thyme

1/4
teaspoon dried basil

1/4
teaspoon red pepper flakes

1 bay
leaf

1/2
teaspoon salt

1/2
cup uncooked long-grain white rice

3/4
pound fresh shrimp, peeled and deveined

hot pepper sauce to taste

Melt butter in a large pot over
medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in
vegetable juice, clam juice, and water. Season with thyme, basil, red pepper,
bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover.
Simmer 15 minutes, until rice is tender.

Stir in shrimp, and cook 5
minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot
sauce.

Yield: 6 servings

Linda

Cindymac, That dal sounds delicious. I've saved it. But I've never seen Rotel in a soup size can, just the smaller cans. Somehow, I don't think it matters that much. If needed, I could easily add more peppers or boost the tomato flavor with a bit of tomato paste and a little more broth, don't you think? Somehow, I doubt that would be necessary, though.

Sally

Sally, I never noticed that in Mique's recipe. You're right, I've only seen one size too. I think it's a 10 ounce can. I'll make that edit in the recipe. Thanks for pointing it out.

I haven't made the soup in years. My notation on the recipe reads Excellent 11/03 ... cook for 40-50 minutes vs. 30.

More good info! I've been dragging around and haven't made any special soup yet, but I'm still excited by the prospect.

Try again on new post for photo of my Hot & Sour Soup:

Starsplitter, what kind of device is your picture stored on? Is it in a web album? On a tablet? It's not showing.

Plllog, I've got the same image on my PC, stored in different formats. One is a .jpg

I've uploaded photos before, even without resizing (Houzz software will resize).

I clicked on the camera icon for Photo, browsed over to my file in a directory, clicked on it to open. Nada.

Maybe I should just try re-sizing it myself, then give it a try.

One of the next soups I'm going to try is Egg Drop Soup, then an Italian Barley soup in beef broth (Frugal Gourmet cookbook). I must have made it before because I wrote notes, jotted the date and commented DELICIOUS.

I'm still searching for a wonderful Garlic Soup I had in a Spanish (South American) restaurant. I've made several recipes, but they were not as good as or close to the SA soup.

[[still no worky, but I got it to my "Idea Book" page.

Food! · More Info

Star, I've had two excellent garlic soups ... both in New Orleans ... the best was in a French restaurant; the other was Spanish.

Years ago David (lakeguy) shared this Bon Appetit recipe. It's very good!

Roasted Garlic Soup with Parmesan Cheese

Cindy, I'm making your lentil soup now, but I had to make one change as I haven't been to a store that has yellow split peas yet. I've looked at two places and no luck. I did have a big bag of red dal on hand, so I'm making it just with those. I hope it turns out, and is okay to make it that way. As soon as I can make it over to Central Market or Whole Foods, I'll pick up some yellow split peas.

Sally

Here it is!

Joanne Chang's Hot and Sour Soup. I've thought of this since this post.

(i'm actually posting a recipe...i always wing-it, : ) )

It is so good as is...but i use avocado oil, double the garlic and ginger....use one of my stocks, usually duck/beef bone broth or veg broth, heavy on the mushrooms, dried i always have. Never have tofu but like it when out and served...(i've used tiny diced parm last few minutes)

A basic formula recipe to use the fridge crisper drawer...i actually like making tiny meatballs and roasting in the oven while the soup is prepping. Or if i have homemade pork dumplings in the freezer i add.

Sriracha i always have and it is plenty sweet. So i don't add sugars. I do like a fresh habanero so i might taste and add maple syrup...i never have any rice vinegar anymore since i make my own vinegars but always have a bottle of braggs.

hot and sour soup

This used to be a one and only recipe i printed and taped onto the inside of one of my upper kitchen cabinets. Sometimes a finish of miso and cilantro...matchstick quick-seared pork or flank steak. Or no meat at all and just a couple eggs.

Cindy, the Dal turned out quite tasty. I detected a slight bitter note, which I'm wondering if it came from the ginger or maybe the turmeric. Don't know which, but I liked it just the same. I'm eager to try making it with the yellow split peas.

Sally

Sleevendog, Thanks for the Hot and Sour recipe, it's a favorite when I go to Asia restaurants.

I love Tom Kha Gai. Last week I spent a considerable amount of time looking at Youtubes, Asian websites, books, etc. for a recipe to enhance what I have been using for years. What I came up with last week could still use tweaking and more heat (which is an easy fix). I'll report back with the final version.

Here's one we like that I didn't see posted

Mulligatawny (Spicy)

·
YIELD: 4 servings (serving size:
1 1/4 cups)

·

·
1 tablespoon vegetable
oil, divided

·
1/2 pound skinless,
boneless chicken breast, cut into bite-sized pieces

·
1 cup chopped peeled
Gala or Braeburn apple

·
3/4 cup chopped onion

·
1/2 cup chopped carrot

·
1/2 cup chopped celery

·
1/2 cup chopped green
bell pepper

·
2 tablespoons
all-purpose flour

·
1 tablespoon curry
powder

·
1 teaspoon ground ginger

·
1/2 teaspoon crushed red
pepper

·
1/4 teaspoon salt

·
2 (14 1/2-ounce) cans
fat-free, less-sodium chicken broth

·
1/3 cup mango chutney

·
1/4 cup tomato paste

·
Chopped fresh parsley
(Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and
sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next
4 ingredients (apple through bell pepper); sauté 5 minutes, stirring
frequently. Stir in the flour and next 4 ingredients (flour through salt); cook
1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to
pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with
parsley, if desired.

Sally, my guess would be that the bitter culprit is the turmeric.

This is really good.

* Exported from MasterCook *

African Sweet Potato Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp olive oil
1 tbsp red curry paste
1/2 tsp cinnamon
1 medium red onion -- peeled and diced
4 cloves garlic -- minced
1 sweet potato -- peeled and diced
1 large bell pepper -- seeded and diced (green, yellow, orange or red)
1 jalapeno -- seeded and finely diced
1 can black beans -- or two
4 cups veggie broth
1/2 cup peanut butter
1/2 cup boiling water
1/2 tsp red pepper flakes
2 tbsp chopped cilantro
juice of one lime
1 tbsp brown sugar
salt and black pepper -- to taste

Heat oil and add the curry paste and cinnamon. Stir in onion, garlic, sweet potato, bell pepper, and jalapeno. Cook until fragrant.

Mix peanut butter with boiling water. Add beans, broth, pepper flakes and cilantro.

Simmer until veggies are tender.

Stir in the lime juice and brown sugar. Season with salt and black pepper.

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Sally, I'm pretty sure Colleen is correct. I don't remember that being an issue, but you could easily use less next time.

I make a knock off of Zuppa Toscano. I have used italian chicken sausage instead of italian pork sausage. Yummy either way.

I always add a few shakes of red pepper flakes to warm up soups, even chicken noodle.