Name your favorite soup!

[mimitabby]

okay, i'm hungry.

Chicken soup:
boil water
throw in chicken (raw, either boned or sectioned, without skin)
and carrots
boil until tender.
add onion,
mustard greens, salt, pepper. cook until greens and onion are done.

serve with good bread.

[Eden]

ooooh chicken soup - this is my Italian grandma's recipe, but unlike a lot of Italian grandma's she was actually a pretty lousy cook (EXCEPT for this chicken soup - I loved my grandma, but serioulsy she used Ragu. I think that cooking for her 10 or 11 brothers and sisters from the time she was a pre-teen, after her mom died, probably burned her out early) so I don't know that its particularly Italian.

Chicken wings (I acutally prefer other cuts of chicken since wings are really hard to get the meat/bones separated, but I think she liked them becasuse they were cheap...)
2 or 3 tomatoes cut in quarters
4 or 5 stalks of celery cut in 2 inch pieces
1 onion cut in eighths or quarters depending on the size of the onion
cover with water and simmer all until the chicken is falling off of the bones, the tomatoes and onions have all but dissolved and the celery is nice and soft

cook a cup of pastina (little pearl pasta) separately, so it won't cloud the soup and add to the cooked soup

serve with pepper and some grated parmesan or romano cheese
this also works nice with left over turkey

[mimitabby]

ooooh chicken soup - this is my Italian grandma's recipe, but unlike a lot of Italian grandma's she was actually a pretty lousy cook (EXCEPT for this chicken soup - I loved my grandma, but serioulsy she used Ragu. I think that cooking for her 10 or 11 brothers and sisters from the time she was a pre-teen, after her mom died, probably burned her out early) so I don't know that its particularly Italian.

Chicken wings (I acutally prefer other cuts of chicken since wings are really hard to get the meat/bones separated, but I think she liked them becasuse they were cheap...)
2 or 3 tomatoes cut in quarters
4 or 5 stalks of celery cut in 2 inch pieces
1 onion cut in eighths or quarters depending on the size of the onion
cover with water and simmer all until the chicken is falling off of the bones, the tomatoes and onions have all but dissolved and the celery is nice and soft

cook a cup of pastina (little pearl pasta) separately, so it won't cloud the soup and add to the cooked soup

serve with pepper and some grated parmesan or romano cheese
this also works nice with left over turkey

it sure is an Italian Recipe! and it's related to mine. the only reason i don't put pasta in my soup is because I usually make it to last several days and the pasta grows and sucks up all the broth.
I didn't know you were Italian, Eden.

[Eden]

it sure is an Italian Recipe! and it's related to mine. the only reason i don't put pasta in my soup is because I usually make it to last several days and the pasta grows and sucks up all the broth.
I didn't know you were Italian, Eden.

All the way on my Daddy's side - my maiden name was Battaglia. His grandparents were all immigrants- from near Napoli on my Grandma's side and Sicily on Grandpa's. Funny enough my Grandma's family actually lived out here in Oregon, near Tillamok, for a while when she was a kid- I seem to remember it even had something to do with a cheese factory. I didn't know that until recently. There might even still be some Tedesco relatives of mine down there for all I know - there are definitely some down in California, but its a really big family and I never got to know very many of my great aunts or uncles. My mom's family is classic American mutt - English, Irish, Scottish, German, Slovak and probably more.

[Pedal Wench]

okay, i'm hungry.

Chicken soup:
boil water
throw in chicken (raw, either boned or sectioned, without skin)
and carrots
boil until tender.
add onion,
mustard greens, salt, pepper. cook until greens and onion are done.

serve with good bread.

Mustard greens? I might have to try that instead of kale in mine. Is it bitter? By the time the kale and cabbage cook down in mine, they're don't add much flavor, or texture, but oh-so-many vitamins! The mustard greens probably are just as nutritious.

[mimitabby]

Mustard greens? I might have to try that instead of kale in mine. Is it bitter? By the time the kale and cabbage cook down in mine, they're don't add much flavor, or texture, but oh-so-many vitamins! The mustard greens probably are just as nutritious.

mustard greens are more pungent than bitter!
to keep their flavor, don't overcook them!

Eden very cool paisana!

[Deanna]

My favortie canned soup is Campbells (the fancy can Campbells) Italian Wedding Soup. Lately it's the only canned soup I buy.

[mimitabby]

My favortie canned soup is Campbells (the fancy can Campbells) Italian Wedding Soup. Lately it's the only canned soup I buy.

yeah, that is a good kind. Sometimes those get into my cupboard, DH buys it.

[7rider]

I really miss Rhode Island Clam Chowder.
All of the yumminess of chowder, but it's not cream-based. Clear broth.

I just had some butternut squash/carrot soup that a vegan friend of mine gave me the recipe for (my version wasn't vegan, as I used chicken broth instead of veggie broth (or water)). Nice and hearty and spicy...perfect for a cold winter day. If I can find the recipe in this disaster zone that serves as a kitchen, I'll post it.

I view canned soups in the same way as icecream....if you don't go for the "real version" - i.e., NOT low fat, low salt - what's the point?

[Veronica]

I agree with you except for the low salt. Canned soups are only salty because of the canning process.

V.