Best Soup Ever?

So its a little better than a Cuppa-soup then? I've never tried it...

But I can recommend a lightly grilled, fresh sardine baguette midday in Vigo just after the boats have unloaded their fresh catch... Along with a glass or three of the local red wine...

Oh, just noticed the thread title is 'soup'...

John

Hello Electroman,

now you're talking, I love fresh fish. I went out in a small boat 'whiffing', where you go dead straight with a line over the transom and, as soon as you catch a fish slow down and go round in a tight circle, because you would have found the shoal.

I caught 35 herring and three Gurnard. I gave over half away on the dock but kept some including the Gurnard. My favourite fish cooked fresh!

take care

jfmfit

I'm with you on that one.... there's nothing better than freshly caught fish.

Especailly if you've caught it yourself!!!

John.

Just back from 1st trip to Italy.

Stuck in the airport (Malpensa, Milan) overnight, started drinking Americano with Whisky (Red Label). €0.90 + €4.00 (!!).

Met a bloke from the UK who suggested a more economical approach to oblivion. Not sure what I ordered, but the till slip says:

I like my coffee corrected like this! After getting the ticket, young lady at the bar (where they serve it up) muttered something about the 'correzioni'. When I gave her the blank stare, she said 'Grappa?'. I nodded, and was happy with several similar to pass the night away.

I tried the same approach airside - "Americano (mumble) Correzioni (mumble) Grappa ...". Then she started asking me what sort of Grappa!!!

I'm familiar with this sort of thing in Germany - some places accept Schnapps or even Kirschwasser as a generic 'whatever everyone else is drinking', while the up-market places ask about what variety.

I 'did' Germany quite a bit some years ago, but I'd like to go back to Italy, and if I do, I'd really like to get my head round how to order a black coffee with a slug of whatever's local & nice in.

Can anyone help? How do I ask for it?

[Sorry this is a deviation from the 'Soup' thread, but whatever].

Yeh..I know what you mean...
In my youth you could ask for a 'pint of bitter'.

Now you face the Spanish Inquisition before you can quench your thirst.

Del

mmmmmm, mmmmmm ...

Sounds like Cioppino (Italian) or Bouillabaisse (French). Pretty much my favorite dish on the planet. Hot weather or cold ... doesn't matter ... absolutely fabulous.

THANKS TO YOU, I need to find a good restaurant tonight

The best soup i have had was a she crap soup served at a resort on Mount Storm, West Virginia!

Hmmm should that be 'Crab' perhaps?

Wellll--l, yes it would!

Best soup ever has got to be 'Mulligatawny'! Nice and spicy! Or a good Scotch Broth! None of this namby pamby watered down rubbish they serve in restaurants, but the real deal made in Scotland by an old hag who owns a B&B! Best in the world!

Unfortunately for me, living by the coast, I get fish soup with all the claws, fins, shells, etc, a few times a week and although it is good, after a while, it gets to be a pain in the artichokes sifting through all the crud when you just want to do a spoon to mouth operation without worrying about having a bone wedge in your throat mid gulp!

Another of my favorites has got to be thick lentil soup! Add a few small red chillies, a dash of vinegar, and a few bits of meat and hey presto, soup to die for!

You've got me hungry now, that lentil and chilli sounds good...
one of the things I like best at Christmas is making soup with the left over Turkey.. really thick, tons of meat and veg...more like a stew and really satisfying in the middle of winter.

Del

Had the lentil soup today and boy was it lip smackingly good right down to the last scrape of fresh warm homemade bread! Mmmm! Think I'll go and get another bowl full!

I do miss a good Christmas! The turkey recipes all come out! Stews, sandwiches, currys, and if you still have more turkey, the chips, turkey and gravy sandwichs with the left over sage and parsley stuffing added for good measure! That's it then, Christmas in England this year. Start feeding up that bird Del, I'm coming to dinner!

Christmas left-over Turkey is a must. I generally get all the bits I can crammed into the slow cooker with as much seasonal veg as I can jam into the interstices. Cover with water, crumble in a couple of stock cubes + anything else that takes my fancy.

Leave on low for about 24 hrs. Serve with boiled spuds + winter greens. More stew than soup, agreed, but who's arguing?

Mmmmmmmm ....

Also, onion & lentil (marmite added) with big chunks of wholemeal bread. Start off like French onion soup, then bung in the lentils.

More mmmmmmm ....

Ooooh yes ..I'd forgotten French Onion...another fave..

It's a coin toss between a good French onion soup, with the chese melted over the top, or a nice, thick New England clam chouder! I learned the hard way to ask if the clam chouder was New England or Manhattan, ordered and didn't ask, and got Manhattan

I ate it, wasn't bad, but I won't go out of my for it, either.

Allen

Then again there is chili, the Texas kind with cubed beef, pinto beans on the side, not a kiddney bean for 300 miles! WOW

The all time best, hands down winner for best soup has got to be menudo. A rather disgusting sounding mixture of tripe, hominy, chili, and some things I can't identify, with about a quarter inch of grease floating on top. The ONLY time to eat this is Sunday Morning after a Friday/Saturday all-nighter- a couple of spoonfulls, and the hangover is GONE.

My favorite is homemade, beef or chicken. Fresh vegs would include celery, green bell pepper, and possibly turnips. Canned vegs would be corn, peas, or green beans. The beef would be seared first to bring out the flavor. Chicken is boiled separately, skin and bones removed, broth from boiling the chicken used as stock. And don't forget the carrots or the tomato sauce!

I cook those ramen noodles by my own process. First, I put about a tablespoon of honey in a pan, add a few dashes of hot sauce, a splash of vinegar, and cover the bottom of the pan with soy sauce. Then I fill the pan halfway or so, and cut up some celery, green bell pepper, onion and carrots right over the pan. I put the lid on, and place the pan on a high fire. While that is coming to a boil, I open 2 packages of ramen noodles, remove the flavoring packs, and crush the noodles by squeezing them inside the package. I place the noodles from both packages into a bowl.

Once the water has been at a full boil for a while, I add the noodles, stir and put the lid back on. I let it cook a while before adding the flavoring, then let it cook a little while more while I put some chow mein noodles in my bowl. I turn off the fire, put some noodles and broth in the bowl, add some more chow mein noodles on top, and enjoy! I usually have 2 bowls that night, and have enough left over for lunch.

Cullen stink. It attracts all the cats from miles around.

Nothing beats mom's chicken noodle soup - white meat chicken, stock, noodles, celery, carrots and tons of garlic, onion, ginger and cayenne pepper. This soup will cure whatever ails you, I swear it.

I do enjoy brocolli+chedder soup as well.

brocolli 'n' chedder! Mmmmmm

Pho, mmm mmm good.

Have to be my Carrot and Orange Soup. Yum-mo. Best seller at a restaurant I Cheffed at.

Sounds very orange and interesting...

Go on, let's have the recipe for it....

Chippy-chippy soup in Venezuela

Waterzooi in Charleroi, Belgium

Pinto beans in a pot with salt back served with a big slab of cornbread slavered with hone churned butter!

hmmm ... remember when we didn't give a damn about our cholesterol? That's when food was REALLY delicious.

Beans and cornbread ... delicious once ... AND the gift that keeps on giving

Reminds me of a song one of my 6th grade classmates made up:

The more beans you eat, the more you poot.
The more you poot, the better you feel,
So let's have beans every meal!

Beans, beans, the musical fruit

The more you eat, the more you toot

The more you toot, the better you feel

So let's eat beans for every meal

[ahhh, science is universal, I see )

I'm surprised no one has mentioned a soup made with this.