Soup!

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charbee

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Jun 28, 2006
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It's FALL...and here in the until-recently scorched and parched environs of Central Texas, it's in the upper-50s to low-60s, temp-wise, and that means it's finally SOUP TIME! Here's a pictorial I did a coupla years ago for how I make one of my stand-by faves, Savory Fried Barley Soup.

Found the basic idea for this online, and tweaked it to my own specs. This is great for a slightly chilly evening...made a batch of this for tonight's supper...and it's even "vegetarian"...I've had veg-types ask me if I was sure there wasn't meat in it.

Soup! Discuss!

 
upper-50s to low-60s ...... it's finally SOUP TIME

Charbee, I ALMOST made some chili today for the same reason. It's 54 outside now and I've just had a cup of tea. I'll prolly have one more before going to bed. Just keep in mind, you (and I) probably have all our YANKEE friends rolling on the floor because we're saying it's SOUP TIME. Hell, they're all runnin around outside in shorts and it's 40 degrees outside. I think you'bve posted this recipe before, it was YUMMY!!!
 
Soup Time...

Hee-hee...what's a hoot is that I run around in shorts @ 40 degrees and love it...my honey (who was born "up there") puts a parka on if it gets below 75!

I spend most of the year sacrificing small animals to the Air-Conditioner Godz and lighting incense so that November will come quickly...Born 28 miles from the Gulf of Mexico and hate the heat and the flatland...love the mountains and cold weather...go figure!
 
Lentil Soup-
So simple it's SCARY!

Boil a pound (say, 500g) of lentils in 3 qts (3L water, with a tablespoon of olive oil.
Add a peeled and diced potato, a carrot and a chopped celery stick, leaves and all. (Not mandatory).
Salt and pepper it to taste when done. (As you may know, salt hardens beans during the cooking process).
Serve with vinegar on the side. Don't ask me why, but it does wonders to bring out the flavor(s).

I'm sure like every other kind of soup one can sautee an onion, add to chicken broth and use that instead of (some of) the water. A tablespoon of tomato paste works, as well. I don't bother, usually.

The word for letils in ethnic-speak (you know which one by now) is "FAH-KES". Sound too much like what they think Greeks do horizontally for fun. Forced mother to say "lentil soup"; it just sounds better the the English-speaikng persons ear! *LOL*

To me the attached recipe has WAY too much oil. It makes half a batch.

greekfood.about.com

Soup Recipes

All our most trusted soup recipes in one place. Many of these recipes can be made in a slow cooker, perfect for busy cooks.
greekfood.about.com greekfood.about.com
 
FASOLADA

Yankee Bean Soup
(What can I say Texas, that is what it is called!)

The "We" deal is a tense/form commonly used for cookbooks and sounds less dictatorial than "Do this, do that".. well at least in that language.

Use Great Northern beans, or perhaps Navy beans.
"No salt added" tomato sauce works best.
Use MUCH less oil than recommended.

I don't soak my beans, but I do two or three water changes boiling each batch for 5 to 10 minutes. They say it makes the meal less gassy!


Beware;toilet humor! Not safe at work!


Comments, translated:

~Fasolada tromerh opou vima kai pordi!
Fierce bena soup, with every step a fart.

XA XA XA = HA HA HA (like JA JA JA in Spanish)

ELEOS= Like: Lawd have mercy

And it keeps you warm in bed too! ("Dutch oven") *LOL*


 
Thanks for those, Toggles. Lentils rock! Love to make lentil-green bean curry, too. After making a basic lentil soup pretty much as you've described, I make a "slurry" of 3 tablespoons of a good, hot curry powder and one tablespoon of flour, a good dash of salt, and hot water. Add that in just as the lentils are cooked down and soft. Then toss in a pound of fresh green beans, chopped into 1-inch pieces, and let it cook for about another 1/2 hour...serve that over some fragrant white rice and you've got another groovy "meal in a bowl" supper.
 
Great thread, Charbee. Hope to see more input/postings.
Cold-snap coming to my area tomorrow and in the next week. Maybe we'll see some more great recipes!
 
Go Yiayia. GO!

Porcupine-Meatball Soup.

Vegetables and potatoes are optional as is the avgolemono (egg-lemon)sauce.

Trick is to have the broth cool enough not to boil/curdle the eggs but warm enough to pasteurize the sauce/eggs.

Be careful not to boil the soup when reheating. You'll end up with egg-soup or curdled soup!

To me, I'd have the soup with much more liquid when done than shown.

 
Same soup done by someone else. Of course the name is slighly different because translating (or transliterating) names/words from Greek to English is pure HELL! Then, there is 24 letters versus 26 in the respective alphabets. YIKES. They have some you don't have and vice-versa.

Angelo Tsarouchas is a Greek-Canadian comedian. His mom Despina ("Debbie") does some cooking.

Click on his comedy in YouTube. He's rather funny!

 

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