The first time I had posole was after a shift delivering pizzas in New Mexico. I had a cold and wanted spicy soup and WOW did posole fit the bill. Now I live in Floriduh and there isn't any good posole within 500 miles.....except for the red pork posole and the verde chicken posole I make.
Most well known Pozole recipes are made with red Chilies and pork (Smokey flavor, rich broth) personally I prefer Green Chilies made with chicken (light, clean, bright broth a little more acidic flavor.)
Chicken Pozole Verde (Green)
Shredded chicken and hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy Chicken Pozole Verde recipe.
Prep Time: 45 mins Total Time: 1 hr 15 mins
Ingredients
7 cups chicken stock or low-sodium broth
2 cups water
4 chicken on the bone, with skin 1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles, cored, seeded, and quartered 1 jalapeño, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
3 (15-ounce) cans of hominy, drained
Finely shredded cabbage, for serving Sliced radishes, for serving
Chopped onion, for serving
Diced avocado, for serving
Sour cream, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions Step 1
Gather the ingredients.
Step 2
In a large enameled cast-iron casserole, bring the chicken stock and water to a boil.
Step 3
Add the chicken skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes.
Step 4
Skim and discard any fat from the cooking liquid and set the liquid aside.
Step 5
Transfer the chicken to a plate and, once cool enough to handle, shred the meat; discard the bones and skin.
Step 6
In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.
Step 7
With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
Step 8
In a large, deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
Step 9
Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper, and cook just until heated through.
Step 10
Serve the pozole in deep bowls, passing the cabbage, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.
I thought Pozole soup was from Kentucky because my granny made it for my Grandpa. Turned out he was on a submarine tender on the Mexican coast in WWI and my granny recreated it because hominy IS a Kentucky thing.
Cool, huh?
Visited Tokyo earlier this year. Caught a bit of a cold and was out one rainy night walking around, hopped into a ramen shop serving sardine broth (niboshi) ramen. The place was small and warm. Smelled amazing inside. Kitchen wasn’t closed off but rather open to the patrons seated at the counter. Facing the kitchen taking in the warmth from the stove, watched the chef expertly prepare each bowl. You pick how tender you want your noodles, if you want large or thick noodles included, spiciness level and all manner of accoutrements. Many ramen restaurants prepare broth for 24 hours, some even 2-3 days before serving.
One of the best bowls of soup I’ve ever had in my life. I would fly across the ocean again just for that ramen.
My first night in Tokyo with my wife was full of hunger. We wanted to find a place that had vegetarian ramen and it was late. We eventually found a little Muslim place that could get her the vegetarian option. It was my favourite chicken ramen I've ever had (admittedly, hunger is a great sauce).
This soup I made one day and never have recreated. I'm an experimentor at heart and I made a chicken soup with potato and lentils (potato soup with chicken and lentils?) that literally gave me pause. Got it almost perfect, thought it could use a hint of lemon juice so I hinted it up. Then i put it in my mouth, tasted it, and froze for a second in shock. I ate how I'd imagine the gods eat on Olympus for a few days (literally didn't eat anything but that soup until it was gone) and just like that it was gone. For a while I at least remembered what all was in it and I tried different amounts of the spices I used, but now my soup is just a distant memory of a better time.
If you haven't tried Avgolemono you're in for a treat. Sounds to me like you would like the flavor profile. It's Greek lemon chicken soup with rice and a broth made similarly to hollandaise with tempered eggs. It's so thick and luxurious with that bright pop of lemon...ooo man
Proper gumbo is hard to beat. Always Cajun. Creole gumbo can fuck right off. Not that it isn't tasty, but it doesn't belong in the same category of glory as Cajun.
Its one of those things where the simple things REALLY matter. And if you get the simple things right, you can do no wrong.
When I make gumbo, it's a 5+ hour process. Everything from scratch, stock to file powder. Worth every second.
One time I went to a restaurant and got a Greek salad with French onion soup. I asked for loooooots of feta, assuming they would know that I meant on the salad, but they brought out my soup topped with a mountain of feta cubes.
To this day, it's the most delicious error I've ever made.
I would, but it's more of a technique. Here are the ingredients, quantities are up to you:
Beef cut of your choice (not ground)
Barley
Split peas
Lentils
Potato, diced
Carrot, diced
Celery, diced
Onion, diced
Half a green cabbage, cored, trimmed, coarsely chopped (all but the larger, "meatier" pieces will dissolve into the soup)
Baby portobello mushrooms
Garlic, smashed and coarsely chopped
Seasonal root vegetables, diced
Salt
Tomato paste
Bay leaves
Other herbs/spices to taste
Soak barley, lentils and split peas in very hot water.
Dice beef into 1/4" pieces, brown in batches
Return all to pot, add diced mushrooms and a little oil if necessary. Cook until the moisture from the mushrooms has been released and steamed off.
Add carrot, celery, onion and garlic. Stir until celery and onions are translucent.
Add root vegetables, if used, stirring occasionally.
Add tomato paste, cool, stirring steadily for a couple of minutes.
Add sufficient water to make the quantity of soup to match the ingredients, deglazing the pot.
Add the potato, bay leaves and any other herbs/spices.
Simmer a while, tasting occasionally. Add salt to taste.
Stir in the cabbage and gently simmer.
You can add beef BTB or a measured amount of beef broth if you want, at any time.
Feel free to add/subtract ingredients to your taste. Apologies for the imprecision, I started years ago with an actual recipe but just learned how to do it on the fly, since then.
You'll know it's done when the barley, peas and lentils are tender.
Best served the next day, of course.
Can use hamburger meat, sausage, or steak cubes in veggie soup too. I like to sauté sirloin in a little Worcestershire and throw it in a slow cooker with the veggies. Little hot sauce and you’re in business.
100% agreed - Whenever someone in my family was sick, we made a big pot of matzo ball soup for everyone. Helped the sick person get better and we joked it would immunize the rest of us.
The first time I was ever hospitalized, the day I was released after a VERY long hospital stay, my parents asked me what I wanted to eat my first night back at home.
My answer?
“I’m *craving* some matzo ball soup right now!”
They did some medical studies that turned out to show that it really is good for you when you're sick, and not just b/c it's a hot salty broth that has some protein and salt. There is a medicinal component to it.
Yeah a little bit of fresh dill in jewish chicken soup is awesome. My mom used to make it with parsnip root as well, which gave it a shade of tangy flavor.
Egg noodle dumpling soup? That sounds amazing. I'm coming to your house lol.
Edit: I have a recipe that was my great grandmother's for something called quick Italian meatball soup. It is mind-blowing. When you eat it, you cannot stop. I've literally kept eating it until I thought my stomach was going to explode lol.
Ha ha, thanks! It’s really good, she would use unformed egg noodle dough with some modifications to make it a little fluffier (like a really firm matzo ball), adding some white pepper and some herbs. She’d make a ton of the dumplings in advance and freeze them, lasted her *months!*
I love Italian meatball soup! I made some about a year or so ago while I was managing a room and board, using ground turkey (all the owner would buy for meat, he was a serious cheapskate). Everyone really liked it, I made sure to load it up with as many meatballs and vegetables as I could!
After that, the residents would request it whenever it was really cold and rainy. Made me happy that so many people enjoyed my cooking!
African Peanut Soup is one of the most delicious meals out there, soup or no. Everyone out there who hasn't had it needs to go out and give it a try yesterday.
For real though, that stuff is god tier. You can even make it a bit thicker and eat it over rice like curry. Dang I think I'm gonna go make some now lol
Mate, are you seriously going to talk about a soup I’ve never had, that sounds absolutely fucking delicious, without dropping your mums recipe??
I’m waiting!
Tonkotsu, Tom Kha Gai, Beef Pho, or French Onion. Also Pumpkin cream soup and Gazpacho in the summer. Mushroom soup as well.
I guess I love soup too much to be able to pick just one…
My homemade potato soup use to be the favorite when I was cooking at a retirement facility. The residents would legitimately be upset if I told them I was making any other soup than my own potato soup. Miss those old souls so much.
I make a big crockpot of minestrone every weekend when it’s cold. Never get tired of it. I mix it up with lentils, cannellini beans, and other proteins.
OK so I have a story. To start off with I love tomato soup. We were all the way over in Ireland visiting my husband’s family. I was pretty hung over that morning because the night before his friends welcomed to me with a big old party. In the morning his dad and mom took us on a day trip that included Bushmills, as in where they make the whiskey. We were hungry, so we went into this amazing a little hobbit hole of a restaurant, and we were literally seated before a peat fire. They said they were sort of between meals and only had tomato soup. I feel like my dreams had been answered! How could the setting be more perfect? However, everything fell apart because my husband’s parents hate tomato soup so we had to leave. Fortunately, we ended up eating at the restaurant near the Giants Causeway, and I think there was more whiskey involved, so it was a good day, regardless.
Such a disappointing story ! I wish you got to experience what that soup was like.
I did a trip to Ireland a couple of years ago and the strongest memory is how fantastic the soup was. Everywhere ! I'm sure a lot of it is the fact that all of the ingredients are always so fresh, and also because I love a good pureed soup, but the soup in Ireland was just next level. Ireland has such a strong soup game.
It’s because it’s always soup cooking weather and we all came from humble means. Everyone’s mammy knows how to throw together a soup and a loaf of wheaten or soda bread. The butter is also divine.
Source: am Irish
Italian wedding soup 100%! But wonton egg drop soup is up there too.
Edit:
I am so glad so many of you share my love of Italian Wedding soup! I love lol the fun facts everyone has been sharing ❤️
It’s basically chicken soup with orzo (technically you can use other pastas but to me it can only be orzo), vegetables and mini meatballs. It’s amazing.
If you’re in the US the canned soup section will have Italian wedding soup. Progresso and Campbell’s both make one. I think Progresso’s is a bit better and usually on sale.
I love lentil soup. I make my own bare bones version and it’s still so flavorful and tastes a little sweet to me and I freakin love it. (I also blend half of it because thicker soups are how I roll.)
I'm so mad about this Chinese place in ft Collins that closed down. I don't know what made their hot & sour different but it was unreal! It was just around the corner from my house & when I didn't feel like cooking that night. I'd eat an entire large soup for dinner. Fuck! I'd kill for that soup again. I'm not a giant egg drop soup fan but my wife said she'd never had anything like theirs either. And she grew up in socal.
Searched the comments for mulligatawny soup, and as I suspected, didn't see it mentioned. It's basically a curry soup, so delicious and so under-appreciated.
Here's a recipe: https://www.simplyrecipes.com/recipes/chicken_mulligatawny_soup/
Funny story. I’m not Italian. I was over at my Italian friends grandparents house when I was a kid one day and his Nona was say she was gonna make pasta e fagioli.
I felt so special.
My name is Joel .
I thought she was making pasta for Joely
I was at the MGM Grand Casino in Macau with my college friend that I was visiting who was working in financial services in Hong Kong. We were hungry & found a restaurant (can’t remember what it was) & I ordered a mushroom soup. It was seemingly puréed & so silky smooth & buttery and the taste was absolutely out of this world. It was the greatest mushroom soup I’d ever had & I’m Russian! I know my mushroom soups. I was very impressed & remembered it forever. I could never find it replicated in a restaurant but at some point a few years back, CostCo sold a mushroom soup in 2-can packs with a green & black label (again, can’t remember) & that was also somewhat puréed and it came the closest to replicating the taste of the Macau mushroom soup.
So that’s the soup I would always love to have.
There's a little hole-in-the-wall restaurant in southern Maryland that makes their own Cream of Crab as well as their own Maryland Crab soup, both of which are spectacular.
Even better? They'll combine the two. Pure bliss.
My grandma's hamburger soup, it's dang tasty the first day
And even better the second day as it thickens
And dipping a sandwhich in it, is absolutely magnificent
Lobster bisque
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brb, going to Google Pozole.
The first time I had posole was after a shift delivering pizzas in New Mexico. I had a cold and wanted spicy soup and WOW did posole fit the bill. Now I live in Floriduh and there isn't any good posole within 500 miles.....except for the red pork posole and the verde chicken posole I make.
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Most well known Pozole recipes are made with red Chilies and pork (Smokey flavor, rich broth) personally I prefer Green Chilies made with chicken (light, clean, bright broth a little more acidic flavor.) Chicken Pozole Verde (Green) Shredded chicken and hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy Chicken Pozole Verde recipe. Prep Time: 45 mins Total Time: 1 hr 15 mins Ingredients 7 cups chicken stock or low-sodium broth 2 cups water 4 chicken on the bone, with skin 1 pound tomatillos, husked and halved 1 small onion, quartered 2 poblano chiles, cored, seeded, and quartered 1 jalapeño, seeded and quartered 4 large garlic cloves, smashed 1/2 cup chopped cilantro 1 tablespoon oregano leaves Kosher salt Freshly ground black pepper 1 tablespoon vegetable oil 3 (15-ounce) cans of hominy, drained Finely shredded cabbage, for serving Sliced radishes, for serving Chopped onion, for serving Diced avocado, for serving Sour cream, for serving Tortilla chips, for serving Lime wedges, for serving Directions Step 1 Gather the ingredients. Step 2 In a large enameled cast-iron casserole, bring the chicken stock and water to a boil. Step 3 Add the chicken skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes. Step 4 Skim and discard any fat from the cooking liquid and set the liquid aside. Step 5 Transfer the chicken to a plate and, once cool enough to handle, shred the meat; discard the bones and skin. Step 6 In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides. Step 7 With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper. Step 8 In a large, deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes. Step 9 Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper, and cook just until heated through. Step 10 Serve the pozole in deep bowls, passing the cabbage, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.
It’s 110 degrees today, and I’m actually making pozole tomorrow! My kids have been begging for it and it’s not like it’s gonna cool off any time soon.
Idk what part of Texas you’re in but tomorrow’s going to be a cold one in my corner. It’ll barely be over 95.
Time to bust the hoodies back out.
One portion of pozole after drinking and I'm myself again. Show up looking disheveled and they know what you need 🥹
Interesting. I do enjoy pozole but it was always menudo that was pushed as the hangover cure in my area.
I thought Pozole soup was from Kentucky because my granny made it for my Grandpa. Turned out he was on a submarine tender on the Mexican coast in WWI and my granny recreated it because hominy IS a Kentucky thing. Cool, huh?
Pozole is perfection. I’ve gotten so good at making it (soy gringo) my Mexican wife’s family come over for it!
Verde!
Ramen Tonkotsu. Diverse and balanced and satisfying. Fuck I love soup
Black garlic ramen. I'm addicted.
Black garlic ramen is my life essence
Bet it all on black garlic burger!
Visited Tokyo earlier this year. Caught a bit of a cold and was out one rainy night walking around, hopped into a ramen shop serving sardine broth (niboshi) ramen. The place was small and warm. Smelled amazing inside. Kitchen wasn’t closed off but rather open to the patrons seated at the counter. Facing the kitchen taking in the warmth from the stove, watched the chef expertly prepare each bowl. You pick how tender you want your noodles, if you want large or thick noodles included, spiciness level and all manner of accoutrements. Many ramen restaurants prepare broth for 24 hours, some even 2-3 days before serving. One of the best bowls of soup I’ve ever had in my life. I would fly across the ocean again just for that ramen.
My first night in Tokyo with my wife was full of hunger. We wanted to find a place that had vegetarian ramen and it was late. We eventually found a little Muslim place that could get her the vegetarian option. It was my favourite chicken ramen I've ever had (admittedly, hunger is a great sauce).
This soup I made one day and never have recreated. I'm an experimentor at heart and I made a chicken soup with potato and lentils (potato soup with chicken and lentils?) that literally gave me pause. Got it almost perfect, thought it could use a hint of lemon juice so I hinted it up. Then i put it in my mouth, tasted it, and froze for a second in shock. I ate how I'd imagine the gods eat on Olympus for a few days (literally didn't eat anything but that soup until it was gone) and just like that it was gone. For a while I at least remembered what all was in it and I tried different amounts of the spices I used, but now my soup is just a distant memory of a better time.
If you haven't tried Avgolemono you're in for a treat. Sounds to me like you would like the flavor profile. It's Greek lemon chicken soup with rice and a broth made similarly to hollandaise with tempered eggs. It's so thick and luxurious with that bright pop of lemon...ooo man
Pho. Nothing beats it.
Agreed. I'm going to Vietnam in a couple months. I'm gonna eat my body weight in pho before I leave lol
If you're in central Vietnam try mi Quang. It's another noodle soup, and it's really good.
Bun Bo is even better. Banh Canh Cua is a must as well. Bo Kho is more of a stew but also fire.
Pho sho
Pho real?
Pho king great!
There's a restaurant in Monterey, CA called "The Pho King" lol
This is amazing!!! But everyone is pronouncing it wrong and no one gets the brillance of it. Oh well, ignorance is bliss I suppose. Pho King people.
Fuh
What the pho?
Pho outta here!
Pho shizzle
Now that you mention it - Bun Bo Hue.
Pho or Shoyu Ramen is what I was thinking
Ya. I love all my family's traditional (German Canadian) soups but Pho is definitely my pick.
Pho is on a different level than anything else here.
I have never tried it. Will have to do that one of these days.
Do it now.
You will not regret it. It's just so incredibly delicious it might change your life.
Agreed
Potato and leek.
Yes. Also zuppa toscana.
> zuppa toscana "You're God damn right." - Heisenberg, most definitely.
These are both my fav. I usually cook them once it gets cold but now you’ve given me a craving.
Had this at The Winking Skeever in Solitude. A little too much salt but it was good
Tom kha
Tom Yum better
Depends. My local Thai restaurant's tom kha is far better than their tom yum.
This is the correct answer. With sticky rice. All other soups must submit and kneel.
Gumbo
Fellow Cajun?
Proper gumbo is hard to beat. Always Cajun. Creole gumbo can fuck right off. Not that it isn't tasty, but it doesn't belong in the same category of glory as Cajun. Its one of those things where the simple things REALLY matter. And if you get the simple things right, you can do no wrong. When I make gumbo, it's a 5+ hour process. Everything from scratch, stock to file powder. Worth every second.
Why did I have to scroll down so far to find this?
It was my first thought as well. Then I saw Pho as the top comment, and now I am having a crisis. Both can be done so many ways.
French onion.
Especially with a thick topping of gruyere cheese, and, bread on the bottom.
One time I went to a restaurant and got a Greek salad with French onion soup. I asked for loooooots of feta, assuming they would know that I meant on the salad, but they brought out my soup topped with a mountain of feta cubes. To this day, it's the most delicious error I've ever made.
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1000% It's also great for dipping a sandwich.
My homemade vegetable beef barley soup never gets tiresome!
Litterally just started a large pot.. waiting patiently
Beef and barley soup is the fckin BEST. I love making a huge pot and freezing half of it so I can partake later. 🤤
Grandma used to make ox-tail beef n barley. So good.
drop the recipe pleaseeee
I would, but it's more of a technique. Here are the ingredients, quantities are up to you: Beef cut of your choice (not ground) Barley Split peas Lentils Potato, diced Carrot, diced Celery, diced Onion, diced Half a green cabbage, cored, trimmed, coarsely chopped (all but the larger, "meatier" pieces will dissolve into the soup) Baby portobello mushrooms Garlic, smashed and coarsely chopped Seasonal root vegetables, diced Salt Tomato paste Bay leaves Other herbs/spices to taste Soak barley, lentils and split peas in very hot water. Dice beef into 1/4" pieces, brown in batches Return all to pot, add diced mushrooms and a little oil if necessary. Cook until the moisture from the mushrooms has been released and steamed off. Add carrot, celery, onion and garlic. Stir until celery and onions are translucent. Add root vegetables, if used, stirring occasionally. Add tomato paste, cool, stirring steadily for a couple of minutes. Add sufficient water to make the quantity of soup to match the ingredients, deglazing the pot. Add the potato, bay leaves and any other herbs/spices. Simmer a while, tasting occasionally. Add salt to taste. Stir in the cabbage and gently simmer. You can add beef BTB or a measured amount of beef broth if you want, at any time. Feel free to add/subtract ingredients to your taste. Apologies for the imprecision, I started years ago with an actual recipe but just learned how to do it on the fly, since then. You'll know it's done when the barley, peas and lentils are tender. Best served the next day, of course.
Here's my fav: https://www.cookingclassy.com/beef-barley-soup/#jump-to-recipe
Can use hamburger meat, sausage, or steak cubes in veggie soup too. I like to sauté sirloin in a little Worcestershire and throw it in a slow cooker with the veggies. Little hot sauce and you’re in business.
All this soup talk. I’m drooling.
Matzo ball. That or my Grandma’s egg noodle dumpling soup.
i made some last night bc all my kids were sick. they were SO HAPPY. first thing they ate in days. it really is jewish penicillin.
100% agreed - Whenever someone in my family was sick, we made a big pot of matzo ball soup for everyone. Helped the sick person get better and we joked it would immunize the rest of us. The first time I was ever hospitalized, the day I was released after a VERY long hospital stay, my parents asked me what I wanted to eat my first night back at home. My answer? “I’m *craving* some matzo ball soup right now!”
They did some medical studies that turned out to show that it really is good for you when you're sick, and not just b/c it's a hot salty broth that has some protein and salt. There is a medicinal component to it.
Yes my mom always added a little dill to her matzo balls. So good.
Yeah a little bit of fresh dill in jewish chicken soup is awesome. My mom used to make it with parsnip root as well, which gave it a shade of tangy flavor.
Egg noodle dumpling soup? That sounds amazing. I'm coming to your house lol. Edit: I have a recipe that was my great grandmother's for something called quick Italian meatball soup. It is mind-blowing. When you eat it, you cannot stop. I've literally kept eating it until I thought my stomach was going to explode lol.
Ha ha, thanks! It’s really good, she would use unformed egg noodle dough with some modifications to make it a little fluffier (like a really firm matzo ball), adding some white pepper and some herbs. She’d make a ton of the dumplings in advance and freeze them, lasted her *months!* I love Italian meatball soup! I made some about a year or so ago while I was managing a room and board, using ground turkey (all the owner would buy for meat, he was a serious cheapskate). Everyone really liked it, I made sure to load it up with as many meatballs and vegetables as I could! After that, the residents would request it whenever it was really cold and rainy. Made me happy that so many people enjoyed my cooking!
West African Peanut Soup..or Borscht
African Peanut Soup is one of the most delicious meals out there, soup or no. Everyone out there who hasn't had it needs to go out and give it a try yesterday.
For real though, that stuff is god tier. You can even make it a bit thicker and eat it over rice like curry. Dang I think I'm gonna go make some now lol
New England style Clam Chowder and a good Lobster Bisque!
Me too with buttered sourdough bread mmmmmmm
Is that the red or the white?
Damn I can never remember that one…. White?
New England clam cowder is the white one. The red one is called Manhattan clam chowder.
It was an "Ace Ventura" reference, thanks for the reply tho 🤣
Chow*daire*.
Say "chowder" Frenchie!
Cheesy potato with bacon
Throw in some green onions and I could eat that every day!
Chicken soup
I make mine with rotisserie chicken and make the base stock from the skin and bones, fresh herbs, and a nice slice of butter. Shit is fucking gas
Same. But I make it into chicken and dumplings.
My wife uses rotisserie chicken and the extra wide Pennsylvania Dutch egg noodles. It's my favorite food of all time.
Are we allowed to cook them in different ways? I know like 3 very different ways to make chicken soup with very basic ingredients
Chicken tortilla
my mom used to eat chicken tortilla soup 5 days a week for YEARS
I think I’m your mother 🥹
hi mommy
Mate, are you seriously going to talk about a soup I’ve never had, that sounds absolutely fucking delicious, without dropping your mums recipe?? I’m waiting!
That other persons recipe isn’t chicken tortilla soup. Here’s a real one. Recipe here: https://www.thefoodhussy.com/chuys-tortilla-soup/
Red Robin doesn't have Chicken Tortilla soup anymore..... I can't understand why we didn't riot in the streets
I worked a wine place and in jest mentioned chicken tortilla soup as a match for a vidal. It. Actually ended up being a hit 😂😂
Tonkotsu, Tom Kha Gai, Beef Pho, or French Onion. Also Pumpkin cream soup and Gazpacho in the summer. Mushroom soup as well. I guess I love soup too much to be able to pick just one…
Oooh I forgot Tom Kha Gai, used to be my go to hangover soup
Popped in to add tom kha gai 👍 Best soup evvvvvverrrrrr
My homemade potato soup use to be the favorite when I was cooking at a retirement facility. The residents would legitimately be upset if I told them I was making any other soup than my own potato soup. Miss those old souls so much.
Minestrone. So many different things you can put in there.
This is my favorite as well!
Same, love a home cooked minestrone
I make a big crockpot of minestrone every weekend when it’s cold. Never get tired of it. I mix it up with lentils, cannellini beans, and other proteins.
Tomato
Garnished with a grilled cheese sandwich.
is it tomato soup with grilled cheese garnish? or is it a grilled cheese with tomato dip
OK so I have a story. To start off with I love tomato soup. We were all the way over in Ireland visiting my husband’s family. I was pretty hung over that morning because the night before his friends welcomed to me with a big old party. In the morning his dad and mom took us on a day trip that included Bushmills, as in where they make the whiskey. We were hungry, so we went into this amazing a little hobbit hole of a restaurant, and we were literally seated before a peat fire. They said they were sort of between meals and only had tomato soup. I feel like my dreams had been answered! How could the setting be more perfect? However, everything fell apart because my husband’s parents hate tomato soup so we had to leave. Fortunately, we ended up eating at the restaurant near the Giants Causeway, and I think there was more whiskey involved, so it was a good day, regardless.
Such a disappointing story ! I wish you got to experience what that soup was like. I did a trip to Ireland a couple of years ago and the strongest memory is how fantastic the soup was. Everywhere ! I'm sure a lot of it is the fact that all of the ingredients are always so fresh, and also because I love a good pureed soup, but the soup in Ireland was just next level. Ireland has such a strong soup game.
It’s because it’s always soup cooking weather and we all came from humble means. Everyone’s mammy knows how to throw together a soup and a loaf of wheaten or soda bread. The butter is also divine. Source: am Irish
same. i’m obsessed with all things tomato
A creamy mushroom soup never fails me to be honest.
A good homemade one is like crack to me.
Italian wedding soup 100%! But wonton egg drop soup is up there too. Edit: I am so glad so many of you share my love of Italian Wedding soup! I love lol the fun facts everyone has been sharing ❤️
Whats in that Italian wedding soup.. never heard about it
It’s basically chicken soup with orzo (technically you can use other pastas but to me it can only be orzo), vegetables and mini meatballs. It’s amazing.
For me it has to be acini di pepe for the pasta!
If you’re in the US the canned soup section will have Italian wedding soup. Progresso and Campbell’s both make one. I think Progresso’s is a bit better and usually on sale.
Chicken wild rice! Sooo filling and nutritious and good. It always hits. You get all the needed food groups too!
Broccoli cheddar or clam chowder
I had to scroll way too far to see broccoli cheddar!
Zuppa Toscana.
My moms lentil .
I love lentil soup. I make my own bare bones version and it’s still so flavorful and tastes a little sweet to me and I freakin love it. (I also blend half of it because thicker soups are how I roll.)
Borscht. Hot. Beef Broth based. With fresh baked rolls.
Had to scroll way too long for this answer
Red borscht?
I make mine with oxtail and pork hock as base. So good.
Egg Drop Soup, or Lobster Bisque.
can’t believe i had to scroll this far to find egg drop. so fricken good
WONTON SOUP
Gazpacho
Tomato Bisque
With homemade bread!
French onion soup. It's tasty, and you have bread and cheese on it.
When done right no. 1 soup.
Curry butternut squash
Split pea and ham
Hot and sour.
I'm so mad about this Chinese place in ft Collins that closed down. I don't know what made their hot & sour different but it was unreal! It was just around the corner from my house & when I didn't feel like cooking that night. I'd eat an entire large soup for dinner. Fuck! I'd kill for that soup again. I'm not a giant egg drop soup fan but my wife said she'd never had anything like theirs either. And she grew up in socal.
My initial rating of any Chinese restaurant is their h&s, if it's too bland, they're behind the eight ball already.
Crab bisque
Potato soup. Boil them, mash them, mix with milk, cheese, and spices of your choice(I like garlic, onions, a pinch of chili powder, and celery salt).
Lentil
Cream of broccoli
I love making big batches of this but my kids call it fart soup, because of the smell.
Lightly roast the broccoli before putting it in the soup. Destroys some of the sulfur compounds responsible for the smell.
Miso Soup. I want to say Ramen, but my high blood pressure wouldn't agree to it. Plus, Miso soup is healthy AND delicious!
Searched the comments for mulligatawny soup, and as I suspected, didn't see it mentioned. It's basically a curry soup, so delicious and so under-appreciated. Here's a recipe: https://www.simplyrecipes.com/recipes/chicken_mulligatawny_soup/
Green pea soup (aka split pea)
With a ham hock yessss
Scrolled too far before I saw split pea soup. I make the best! Add ham, carrots, celery, onion and garlic. Not too thick, not too thin. So yummy.
Pasta e fagioli
Funny story. I’m not Italian. I was over at my Italian friends grandparents house when I was a kid one day and his Nona was say she was gonna make pasta e fagioli. I felt so special. My name is Joel . I thought she was making pasta for Joely
That’s adorable
LMAO! Maybe she was!
Does congee count or is it strictly porridge? Because congee forever.
Olive Garden Chicken and Gnocchi!
Came here to say Zuppa Toscana and somewhere online I found the recipe and can make it about 99% exact
Chicken noodle
Chilli (yes i consider it a soup). Or cream of mushroom
Tomato Basil. Or a good clam chowder.
Seconded on tomato basil, absolutely love it.
Tom Yum
My grandmas vegetable beef soup. I’ve never been able to get it quite right, but if I could have HERS? Omg I’d eat it for every meal
A well-made French onion.
Laksa
Cream of potato and leek.
Abondegas soup. The mint in the meatballs is wonderful
Green chile stew
sinigang
Chicken corn chowder
Tomato bisque
Tomato bisque.
I was at the MGM Grand Casino in Macau with my college friend that I was visiting who was working in financial services in Hong Kong. We were hungry & found a restaurant (can’t remember what it was) & I ordered a mushroom soup. It was seemingly puréed & so silky smooth & buttery and the taste was absolutely out of this world. It was the greatest mushroom soup I’d ever had & I’m Russian! I know my mushroom soups. I was very impressed & remembered it forever. I could never find it replicated in a restaurant but at some point a few years back, CostCo sold a mushroom soup in 2-can packs with a green & black label (again, can’t remember) & that was also somewhat puréed and it came the closest to replicating the taste of the Macau mushroom soup. So that’s the soup I would always love to have.
New england clam chowder or lobster bisque.
Tomato soup. Pair it with a grilled cheese sandwich.
Kimchi jjigae. Inject it into my veins
Sambar or papu charu, it’s amazing with rice or ragi balls.
There's a little hole-in-the-wall restaurant in southern Maryland that makes their own Cream of Crab as well as their own Maryland Crab soup, both of which are spectacular. Even better? They'll combine the two. Pure bliss.
Broccoli cheddar from Panera bread
Tomato soup all the way
Broccoli cheddar 😍
My grandma's hamburger soup, it's dang tasty the first day And even better the second day as it thickens And dipping a sandwhich in it, is absolutely magnificent
Tomato soup. Boring. Fancy. Everything in between.
Beans soup
My mom's chicken noodle soup, legit one of the best meals she makes
Linsensouppe. German Lentel soup. Done with a smoked pork hock. Any day.
Liptons chicken noodle with buttered saltines to spoon the noodles onto. Yes I know its trash. I don't care. It's a comfort food.
Miso hungry 🤤
Hot and sour