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dolorosa_12) wrote2025-02-21 05:11 pm
dolorosa_12) wrote2025-02-21 05:11 pm
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!
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!
no subject
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)