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Thanksgiving Soups
- Thread starter HORNS
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robin
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Update: tried out the carrot/parsnip soup some more over the weekend and I definitely need much more stock. Not sure wtf I was thinking on that first attempt. Getting the mixture to a soupy consistency before putting it through the food mill seemed to be a good indication of the resulting soup. Then running the soup through a fine sieve also gives it a great texture, though if I was just cooking for myself I would probably skip this step.
All that said, I just tried the butternut squash recipe from Bouchon that's been mentioned on the board a few times and I'm going to serve that instead.
All that said, I just tried the butternut squash recipe from Bouchon that's been mentioned on the board a few times and I'm going to serve that instead.
robin
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Can anyone provide me with a good butternut squash or pumpkin soup recipe? Possibly something reasonable in terms of skill level...Originally Posted by Johnny_5
Here is the Bouchon recipe, on the lower half of the page: http://wine.signonsandiego.com/pages...hp?StoryID=299
I found it pretty easy to do.
Here is the Bouchon recipe, on the lower half of the page: http://wine.signonsandiego.com/pages...hp?StoryID=299Originally Posted by robin
I found it pretty easy to do.
Thank you very much, sir.
grit
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The Joy of Cooking recipe is actually pretty good - it's easy and I like the ginger in it.
willpower
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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.
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KJT
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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.Originally Posted by willpower
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Is this actually good? I really like broccoli, so I guess I'm going to have to try it.
HORNS
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O.K., I made some dashi from kombu and bonito, and I will follow Matt's advice about pouring it piping-hot over thinly-sliced scallops. My chives are doing really well still, so I'll probably put some 2 inch sprigs into the bowl with the scallops beforehand.
Is this what the pilgrims ate? F no, but it should serve my purpose.
Is this what the pilgrims ate? F no, but it should serve my purpose.
willpower
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Is this actually good? I really like broccoli, so I guess I'm going to have to try it.Originally Posted by KJT
Unbelievably good and people will think you've created a masterpiece. Remember about not adding too much broc water back during blending. And it doesn't have to be that specific cheese, anything that'll melt a tad will work.
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O.K., I made some dashi from kombu and bonito, and I will follow Matt's advice about pouring it piping-hot over thinly-sliced scallops. My chives are doing really well still, so I'll probably put some 2 inch sprigs into the bowl with the scallops beforehand.Originally Posted by HORNS
Is this what the pilgrims ate? F no, but it should serve my purpose.
you gonna add anything else? I'm indifferent about the dashi, but I wouldn't need more than 2 spoons of it own its own really for it to serve its purpose. How about building on the poached seafood idea and doing a little trio of things, like a nice prawn, the scallops, and something else? Any vegetables? You could wilt some cucumber in salt and squeeze it and arrange it in there as well, for a bit of snap. A snow pea or two maybe?
SField
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Unbelievably good and people will think you've created a masterpiece. Remember about not adding too much broc water back during blending. And it doesn't have to be that specific cheese, anything that'll melt a tad will work.Originally Posted by willpower
No, the kind of cheese does matter. Otherwise you'd be operating under the assumption that all cheeses are the same.
Texture, acidity, salt, fat, strength... these all vary from cheese to cheese.
HORNS
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you gonna add anything else? I'm indifferent about the dashi, but I wouldn't need more than 2 spoons of it own its own really for it to serve its purpose. How about building on the poached seafood idea and doing a little trio of things, like a nice prawn, the scallops, and something else? Any vegetables? You could wilt some cucumber in salt and squeeze it and arrange it in there as well, for a bit of snap. A snow pea or two maybe?Originally Posted by impolyt_one
The simplicity seems like an issue, but bear in mind that this soup is prefacing a very, very rich dinner. Scallops, dashi, and chives are plain, but flavorful enough to suit my objective.
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