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Thanksgiving Soups - Page 3

post #31 of 36
11/23/10 at 12:32pm
Quote:
Originally Posted by iammatt View Post
I like cream soups, but what about a consommé with a bunch of the great wild mushrooms which are now in season, and perhaps, if you like, a few scallops sliced thin and put in the bowls so they cook lightly in the hot broth.

Do you saute the mushrooms first?
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post #32 of 36
12/6/10 at 11:37am
Quote:
Originally Posted by willpower View Post
I've posted this before, but it's just such darn good soup. Be careful not to add too much broc water at the end, otherwise the soup will be too thin.


Quote:
Originally Posted by KJT View Post
Is this actually good? I really like broccoli, so I guess I'm going to have to try it.

Made it over the weekend - spectacular! So easy and delicious.

I made the mistake of adding too much of the water in and it was way too thin, more like a broccoli juice than soup, but luckily had another head to cook. It was great. Thanks for sending that.
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post #33 of 36
12/7/10 at 7:07pm
For the winter I really like to make Potato Leek Bacon soup. It's very hardy and warming. It's not quite as fancy as some of things described, but it has good flavors and is great after a long day in the cold. I usually keep some in my fridge about 70% of the time in the winter.
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post #34 of 36
12/16/10 at 1:15pm
Something I enjoyed is making a shiitake dashi and making nice thin slices of scallop. Garnish with a tiny bit of shaved ginger, pink salt (it looks cool) and very finely chopped chive. Present solids in bowl, pour in dashi.

I actually prefer the shiitake dashi for this purpose than kelp.
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post #35 of 36
12/16/10 at 5:55pm
Thread Starter 
Shiitake dashi is great - I've made it for a soup with poached fish.

BTW, the sliced scallops with the kombu dashi went over well and was perfect for the feasting that was to come.
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post #36 of 36
12/16/10 at 10:01pm
Quote:
Originally Posted by HORNS View Post
Shiitake dashi is great - I've made it for a soup with poached fish.

BTW, the sliced scallops with the kombu dashi went over well and was perfect for the feasting that was to come.

I've done it with kombu as well. I just think the earthiness of shiitake works especially well for white fish and some shell fish.
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