dolorosa_12 | Friday open thread: soup season

Actually, it's not really soup season ('high soup season'?), given that it was 16 degrees celcius today and the crocus bulbs are starting to bloom. However, this has been a very soup-heavy winter, and a prompt like this is about all I can manage at the moment, and thus:

What are your favourite types of soup?

My favourites are definitely the flavour- and texture-rich soups of southeast Asia: laksa, pho, and so on. I'm not such a fan of cooking them myself, however — but if they're available, I will almost always eat them.

When it comes to soups I can cook myself, I have various variants of chicken-noodle soup (Chinese, Malaysian, and Indonesian recipes) which I enjoy a lot. I also love various Turkish soups involving lentils, minestrone soup, a variety of takes on borsch, and a nostalgic, vegetable-and-legume-heavy soup that my mum used to make in industrial quantities throughout the Canberran winter when I was a child (ingredients included dried mixed legumes, potato, green beans, parsnip, carrot, leek, and barley), which I ate for lunch at school in a thermos flask, and as afternoon tea to fuel an evening of gymnastics training, and which a friend of mine with whom I used to carpool to gymnastics still raves about, because she ate so much of it at my place en route to the gym.

I could probably go on, but I think that's enough of a starting point. Talk to me about soup!

Flat | Top-Level Comments Only

From:

yarnofariadne

I'm really only recently getting back into soup. I had jaw surgery when I was 17, after which I was only allowed soup without chunks for 2 months. [emetophobia warning] In addition to the monumental amount of pain I was in after they essentially broke every bone in my face from the nose down and re-set them, I was pretty much constantly sick. Life was not worth living without the pain meds they gave me, though all they really did was take the edge off, but because there was only liquid in my stomach, I couldn't keep them down. I guess they were down long enough to get some painkilling into my system but I spent all my time either lying down on the couch and crying from pain, or throwing up.

Needless to say, I did not eat soup for many years after this. What finally got me to stop avoiding it was northeast England winters. James made a hearty potato soup frequently, which was such a comfort. I also started going to a café near the university on days that I was on campus which specialised in daily soups - their carrot and ginger soup was such a joy.

So I'm not widely versed in soups still, but I'd love to try some of the ones you mentioned. For now, my favourite is a very basic but delicious French onion soup! Anything with a solid layer of cheese on top is a gold star in my book.

From:

dolorosa_12

Oh wow, I can definitely see why you would have avoided soup for a long time — that sounds absolutely miserable!

I can also see why your current climate brought you back to soup — all the ones you describe sound delicious, especially French onion soup. I used to make that a lot during the year I was on exchange in Germany, but for some weird reason I don't cook it all that much now. I should possibly remedy that!

From:

hamsterwoman

I don't know if there's anything really connecting my favorite soups... other than maybe the lack of common ingredients I'm less fond of, like tomatoes. So, in fairly random order:

- (First because it's the one I had most recently) Czech garlic soup (with or without pork bits). I prefer the Czech and Slovak versions without cream, but the (Polish, I think?) version with cream is also pretty good.

- Clam chowder

- Fish soups. My definitive version is the homemade one with my grandfather's fresh catch and a lot of bay leaves and pepper, but I've enjoyed other spicy fish soup (no tomato base) varieties I've tried, e.g. I think a Jamaican one

- Borsch, but specifically the kind my great grandmother used to make (with pampushki/garlic rolls)

- Sopa Azteca / tortilla soup

- Pumpkin/squash bisque

- Zuppa toscana

- Pho (especially from this one hole in the wall place in Silicon Valley that everyone knew and everyone called "cheap pho")

And not seasonal, but I'm also a fan of some cold soups from the Old Country, especially Lithuanian Šaltibarščiai (cold beet soup which I know as rassol'nik)

From:

dolorosa_12

All of those sound fantastic (although I can't agree with you about tomatoes — they are probably my favourite food, and are my go-to answer for what I would choose if I were only allowed to eat a single item of food for the rest of my life!).

Regarding fish soup, do you like the Nordic version with salmon, dill, vegetables and cream? That's something I tried making for the first time this year, and really enjoyed.

Borsch with pampushki is the best way to have it — I can't make the rolls myself, but I've had it served that way at a Ukrainian restaurant, and it was delicious.

From:

hamsterwoman

That is serious commitment to tomatoes! Respect, even if I don't share it :) (Both of the primary cooks in my household LOVE tomatoes, so they end up featuring in what I eat a lot anyway :P)

Regarding fish soup, do you like the Nordic version with salmon, dill, vegetables and cream?

I've never tried this, but should maybe keep in mind for when I'm next in the Noridcs :) Salmon is one of my least favorite fishes (other than as lox), when it comes to sushi or entree, but I think Ive had it in soup and didn't mind it, so I would give it a shot. And dill and cream in soup are definitely things I like :)

I took the plunge a couple of years ago and tried making pampushki myself and it proved less daunting than I expected -- actually easier than all other things I've made with yeast dough. I've translated the recipe for another flister; would you like me to dig it up for you?

(P.S. your icon looks delicious! :D)

From:

dolorosa_12

I took the plunge a couple of years ago and tried making pampushki myself and it proved less daunting than I expected -- actually easier than all other things I've made with yeast dough. I've translated the recipe for another flister; would you like me to dig it up for you?

That would be lovely, although I am not much of a baker. I'll cook anything, but baking is like witchcraft to me!

P.S. your icon looks delicious!

Thank you! It was made for me as a gift a few years back for

fandomtrees or a similar fest, and it's always so tasty to look at!

From:

hamsterwoman

Pampushki recipe :)

https://hamsterwoman.dreamwidth.org/1183384.html?thread=16253592#cmt16253592

From:

dolorosa_12

Thank you!

From:

got_quiet

There's a restaurant near me that makes a mean Niskena soup. They serve it with some delicious fresh Kurdish bread too. I go there for lunch often.

I like pho too but it took a while for me to warm up to it. This is mostly because my first encounter with pho was in a university basement during off hours, and it was not the best introduction.

My grandma, who apparently was a terrible cook, used to make this gizzard and chicken heart soup that I used to have all the time when I went over to her house. I loved it and make it myself every winter, but it's also like... got no seasonings in it outside of some carrots and celery so I suspect if I were to feed it to anyone else they wouldn't have anything nice to say about it.

Your mom's soup sounds delicious and filling!

From:

dolorosa_12

I had to look up Niskena soup, but it sounds fantastic (and reminiscent of some of the Turkish lentil soups that I've enjoyed in the past).

Your experiences with pho sound unfortunate, but I'm glad you go the chance to have a better version!

The gizzard and heart soup definitely sounds like an acquired taste, but like my mum's hearty vegetable soup, I guess if it's something you grew up with, it's comfortingly familiar.

From:

hamsterwoman

My great-grandmother used to make the chicken gizzards and hearts soup as well when I was a kid (with similar amounts of seasoning). The gizzards I was merely OK with, but I loved the chicken hearts!

From:

got_quiet

That's actually amazing to know! I've never met anyone outside the family who had that soup, though I haven't actually put out a survey either.

From:

hamsterwoman

I'm really glad I commented then :D

My family, including the great-grandmother who made the soup, are Ashkenazi Jewish from Ukraine, in case that's relevant to soup provenance, haha.

She would also make mandlach to go in chicken soup: not the tiny squares like in the Wiki article, but a "snake" of dough cut into slices and then each slice turned into a little "boat" shape by putting a thumbprint in it, and then deep-fried. They sort of serve the same purpose as croutons or oyster crackers, but a) have a really fun, more chewy texture, and b) were very fun to stage naval battles with, as the boat shape is preserved :D

But it was usually either the gizzards/hearts OR the mandlach, not both.

From:

got_quiet

Interesting! It seems to be a case of convergent evolution then. My grandma is a gentile from southern Italy so probably it's just that hearts and gizzards are naturally suited to soup. We always used to have it with ditalini pasta, but I live in a place where pasta is now relegated to the "international section" so I make do with rotini which is easier to find.

You had me at "chewy texture" with the mandlach. It sounds like the wiki version might be less chewy and more crunchy, but maybe I'll keep an eye out for them to try something new!

From:

hamsterwoman

Interesting! I guess chicken hearts and gizzards are just a natural thing to make chicken soup out of / leave in there.

but I live in a place where pasta is now relegated to the "international section" so I make do with rotini which is easier to find.

Oh no!

The commercially available version of the mandlach are definitely crunchy rather than chewy, but pretty good in their own way. You may have the best luck finding them in the kosher aisle, as "soup almonds", "soup croutons", or "soup nuts", packaged like this. (It is even possible to consume them without soup. My son just sort of pours them into his mouth and chews XD)

From:

pauraque

We're still deep in soup season here in the northeastern US! This week I made mushroom and wild rice soup, which I've made before but this time I added some Beyond sausage to make it more of a stand-alone meal. I also love to make potato-and-leek soup and lentil soup. My partner is more into Asian cooking so she provides that side of the soup world!

From:

dolorosa_12

That sounds delicious, and so warming!

From:

thawrecka

I ate soup too often for a while at work and just overdid it, so I haven't been able to force myself to eat it for years, but I still think about a perfect split pea and ham soup I had at the Crowne Plaza in Seattle something like fifteen years ago.

From:

dolorosa_12

A good pea and ham soup is hard to beat. My grandmother made a great version of this (with pieces of ham torn off from the bone) that I've never been able to replicate.

From:

chestnut_pod

Matzo ball with dill. Clear, golden broth boiled with a halved lemon in it, with coins of schmaltz echoing the coins of carrots, and finely chopped dill over all of it. Sinkers and floaters welcome alike.

From:

dolorosa_12

I can almost taste it, you've described the flavours and textures so well. Delicious!

From:

luzula

Well, yesterday I made green pea soup, which is supremely simple and also good. Chop and fry some onions and garlic in oil, then add frozen green peas and vegetable stock. Bring to the boil and then blend it smooth. I spiced it up with lime juice and a little chili, and ate it with dollops of yoghurt and pan-roasted sunflower seeds and pumpkin seeds.

But I like all sorts of soup! Here are my regular ones: yellow pea soup, nettle soup, kale soup, borscht, potato/leek soup (with optional Jerusalem artichoke), goulash-inspired soup, onion soup with grilled cheese and croutons, Thai-inspired rice noodle soup, bouillabaisse.

I mean to try making zurek one of these days. I had it in Poland and it was delicious.

From:

dolorosa_12

I love all of those soups! I would never have thought to add those toppings to green pea soup, but they sound delicious. I made a similar type of green pea soup recently, although it also included frozen broad beans, spinach, coriander, parsley, dill, and crushed cumin and coriander seeds, plus red chili and lemon juice to serve. It was great!

From:

luzula

Ooh, that also sounds great.

From:

morbane

with optional Jerusalem artichoke

You are singing my song! I love Jerusalem artichokes in soup so much. Such a nice creamy texture when blended and such a lovely subtle nutty flavor.

From:

luzula

Yes! Also very nice mixed into mashed potatoes, or grilled in the oven.

Edited Date: 2025-02-25 07:54 am (UTC)

From:

windancer

I love soup so much it's become sort of my established character trait for people who aren't strangers but whom I don't need/want knowing Real things about me (colleagues, the dentist, etc). Now, as a kid, I didn't think soup was interesting or worthy, but that's maybe because I grew up in a very warm clime, where Soup Weather doesn't exist. As an adult, I'll eat soup every weekend from October through April and probably never run out of soups.

A few faves this year: a North African veggie stew, ham-kale-and-white-bean, and the all-timer "orange soup," which is just every orange vegetable you have around roasted (carrots! squash! sweet potatoes! all of them!) and blended with garlic, red pepper or even hot sauce, and coconut milk.

We're making a turkey chili tonight.

From:

dolorosa_12

I love that you're Soup Person: that's a fabulous character trait!

All the three soups you describe sound delicious, and I must definitely try the ham/kale/white bean one at some point before the winter disappears for good this year. The 'orange' soup is so delightfully versatile!

From:

adore

My favourite soup is kimchi jjigae, it's got such a full, rich broth! but I've loved the other Korean soups/stews I've tried, like soft tofu stew. Gochu has spoiled me for other chilli varieties. And now even my dad is spoiled, because I was showing him what Vietnamese pho is like, extolling the virtues of clear broth, and he said 'do they have any spicy red versions?' 😂

From:

got_quiet

Tofu stew is peak stew! I don't know how I forgot about that! I always go for it when we're in a Korean restaurant and when I make my own I pile it with so much bean sprouts. I don't tend to do hot but for some reason gochu is the big exception. Your dad knows what's up.

From:

dolorosa_12

I've not had any of the Korean soups you've listed here, but from your descriptions, I should remedy that as soon as possible! I love your dad's reaction to the pho!

From:

whimsyful

I love soups, but I adore Asian noodle soups in particular. Lanzhou handpulled noodles, Taiwanese beef noodle soup, bun bo hue, hot and sour saozi noodle soup, sour cabbage and glass noodle soup, ramen, udon, laksa etc etc...I could eat one every day in the winter! Luckily having a pressure cooker means I can make a lot of them easily.

From:

dolorosa_12

Oooh yes, those are all amazing soups. I don't cook noodle soups as much as I should (my go-to soups are more of the mixed-vegetables-and-legumes variety), but now I want to!

From:

lyr

I am a sucker for a good French onion soup when I don't feel well, so I have just been eating some. And one of the very easiest, fastest things to make when I am stressed and short on time is creamy garlic chicken soup. Also, my childhood was full of lentil and black bean soups, so those are still comfort foods; I just have less of them now for carb-restriction reasons.

From:

dolorosa_12

That is a very delicious list of soups!

From:

morbane

This question gives me much joy to think on! I could easily eat soup every day of the week.

I mourn the amazing bak kut teh soup that a local chain restaurant stopped serving as their Tuesday special a few years ago. A rich, complex broth; pork ribs (which actually I could have taken/left, it was the rest that was amazing), shiitake mushrooms, fried tofu puffs, garlic and wolfberries.

But another restaurant at walking distance from work sells tom yum, which is still a great treat, especially as they don't finish it with coconut milk. I wish I found it easier to digest coconut milk, because I love it, but it does not love me, so soups with coconut milk are a cautious sometimes thing.

I like batch-cooking soup then having soup for breakfast. The current fridge soup is a soup that requires several stages. First, at some point, I need to make a pork dinner where the pork is stuffed with garlic and parsley and braised in white wine and stock with fennel seeds. This leaves a large amount of highly flavored braising liquid, which I then use as the basis of a lentil soup with whatever vegetables are on hand - usually carrot and celery, and this time I also diced and roasted some daikon and threw that in.

I was recently sick with something that started very mild, so I had energy to make a big batch of ham and pea soup. (Simmer ham hock in giant pot of water for a couple of hours, eventually take it out to cool and dice, meanwhile boil green/yellow split peas in the ham water, add some sauteed onions/carrots/celery, add the diced ham back in). This was especially great because the gelatin and the peas make the soup turn into rather firm Sludge when it is refrigerated. So, when I ate portions, rather than heating it up, I just took a couple of modest spoonfuls and poured boiling water over them and mixed this up, which was a great way of getting some nutrients and liquid while not taxing my stomach.

Other frequent soups at home:

-groundnut soup // basically peanut satay soup, with peanut butter and tomatoes and chili and a bit of sweet potato

-a very simple chicken soup that is just carrots, celery, parsnips, and chicken, flavored with dill

-a comforting winter soup of smoked fish and green/brown/puy lentils

-a citrusy tomato kale soup where I sautee some onion and LOTS OF GINGER AND GARLIC, dump canned tomatoes and a bit of vege stock on top, and also add a lot of shredded coconut that has been toasted to lightly brown (in frying pan or in oven) then bashed a bit so it's in quite small pieces. While the tomato is picking up the other flavors, I shred and beat up some kale leaves, then add them in for a final 15 minutes and squeeze at least half a lemon's worth of juice in. Or I guess you could do lime. This is a terrible soup if you prefer a smooth consistency but very nice if you don't mind having to chew bits of your soup.

I've never quite warmed to the texture or taste of barley, and I don't like batch-cooking soups with pasta because I don't like the texture of pasta much past al-dente (and it feels like it just gets too soft with all the cooking and reheating).

Oh! And I recently tried this beetroot-apple-ginger soup recipe and really liked it: https://andrealflavor.com/beetroot-and-apple-soup-with-ginger/