I like pho big time
I like pho big time
Last edited by VigoTheCarpathian; 11-08-2011 at 04:57 PM.
On what then do you suggest we drink soup?
I used to eat pho at least once per week for lunch, because there are 8 or 9 great pho places within a couple blocks of my office. But now I'm trying to avoid white carbs, so no more pho for me.
I really like carrot-ginger soup. And gazpacho. And matzo ball soup. And menudo. And manhattan clam chowder. And bouillabaisse.
two or three times a year max
I love soup, and eat it often. Oddly, I like to drink it out of a coffee mug on the sofa, thus none of these options work for me.
I need to eat moar soup
I discovered the Safeway down the road from my work has 4 wonderful soup options everyday for lunch. So I have been having a bowl of soup almost daily. I just discovered the wonderfulness of butternut squash soup. yummm.
Classic Chicken Noodle Soup
Contributed by Grace Parisi
ACTIVE: 45 MIN TOTAL TIME: 3 HRS SERVINGS: 6
One 3-pound chicken, neck reserved
3 1/2 quarts water
4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick
4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
1 unpeeled onion, quartered
1 large unpeeled garlic clove, smashed
1 teaspoon whole black peppercorns
1 large fresh bay leaf
6 parsley sprigs
2 thyme sprigs
1/2 pound thin egg noodles
1/4 cup finely chopped flat-leaf parsley
1.In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
2.Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
3.Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.
non sunt in coeli, quia fvccant vvivys of heli
That's pretty much word for word how I do chicken noodle soup, with the exception that I like to brighten it up with a squirt of fresh lemon juice right at the end.
Not that often. Could really go for some she-crab soup right about now.
Not often during the Summer, but when Winter rolls around, maybe twice a week. I swear by Homemade Chicken Noodle Soup for colds and flu, Menudo for hangovers, and Cream of Tomato with diced avocado and chives because it just looks appetizing.
Soup would be starchy. You can do it, and it's still gonna be tasty, but you ideally don't want to take such a great clear broth and muck it up with the noodles and starch.
northside groove...southside groove....eastside groove...westside groove
I eat clam chowder almost once a week. OUT OF A CAN.
The other bonus to keeping the noodles separate is that if you're planning to eat the soup over several days, you can just add the noodles to individual servings and keep them from getting all soggy.
I prefer rice to egg noodles.
2 oz blended whiskey
Juice of 1/2 lemon
1/2 tsp powdered sugar
1/2 slice lemon
Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.
Had some lobster bisque from Trader Joes...pretty tasty.
these noodles are my favorite things to take to work and came in very handy at the coachella campgrounds too.
At least once a week:
Had some today. Tom Ka, mmmmmmm.