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the division of joy

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So yeah, lately I've been living off soup to some extent. I love how easy it is to make and how delicious and warm it is after a bad day.


I'll have a picture or two forthcoming of soups I've made, but my most recent soup was Carrot & Ginger (w/ croutons) soup.


The ingredients were;

5 medium/large carrots peeled and chopped

2 small potato's peeled and diced into small cubes

1 medium onion finely chopped

3 sticks celery finely chopped

15g mashed and grated fresh root ginger

1 liter chicken (vegetable works too) stock

150 ml creme fraiche

1 dash of fresh ground nutmeg

2 slices of thick crustless white bread

25g butter

dash of olive oil

salt & pepper to taste


Preperation as follows.

Prepare vegetables as above.

Put celery onion & butter into a large pan/pot and heat until the butter has melted and onions brown slightly.

Add in the carrot ginger potato and stock and bring to boil.

Leave simmer for approximately 20/25 minutes.

Blend together (you can make it chunky or smooth, I like smooth).

Heat gently and fold in creme fraiche and let it melt around the soup equally.

Add in the dash of nutmet and heat some more.


To prepare the croutons, break up the bread into small squares/cubes and place on baking tray covered in a dash of olive oil and toast in the oven for about 10 minutes @ 190c (some amount of farenheit).


Serve garnished with salt & pepper and stir in croutons if you so wish.


Enjoy. :whatsthat:

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Heh, "some amount of Fahrenheit." I like it.


I've been making a mushroom soup lately, because it's easy as hell to assemble and not too costly. Plus it's righteously heavy with butter and creme, and there's nothing wrong with that. I'll post it later. But yes, soups. Soups are good.

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god, i wish i could figure out how they make the clam chowder at bahama breeze. sen might detail it better; its like a delicious soup with the occasional surprise of awesome shrimp within here & there. so fucking good.

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god, i wish i could figure out how they make the clam chowder at bahama breeze. sen might detail it better; its like a delicious soup with the occasional surprise of awesome shrimp within here & there. so fucking good.


If there's shrimp in it, then its not Clam Chowder...


But I know the one you speak of. It's a delicious seafood chowder...


This is from Bahama Breeze's website:

Conch Chowder



Olive Oil - 2 TbspConch Meat, chopped - 1 pound

Garlic - 2 Tbsp

Onions, diced ½" - 1 ½ cups

Celery, diced ½" - ½ cup

Tomato paste - 3 Tbsp

Chicken Broth - 1 quart

Thyme, fresh - 2 tsp

Oregano, fresh - 1 tsp

Carrots, diced ½" - ½ cup

Clam juice - 2 cups

Potatoes, diced 1 - ½ cups

Tomatoes, diced 1 - ½ cups

Salt and Pepper to taste



Place the oil in a pot and heat until very hot.

Add the conch meat and sear for 1 to 2 minutes.

Add the garlic, onions, celery, carrots, and potatoes and sauté for 2 minutes.

Add all the remaining ingredients, mix well and bring to a boil.

Simmer until the potatoes are tender.

Adjust seasoning with salt and pepper to taste.

Serve hot with croutons or crackers




My favorite soup is Frijoles Colorados (Cuban Red Bean Soup).


To me, this is the epitome of comfort food and reminds me of my grandmother...


10 cups of water (2 cups to be added)

1 pack (12 oz.) of red kidney beans, well rinsed (canned below)

3 tbsp. olive oil

2 inch cube of salt pork

3 garlic cloves

1 medium onion

1/4 green pepper

4 oz. tomato sauce

1 tbsp. salt


In Dutch oven, soak beans for 1 hour in 10 cups of water.

Add 2 cups of water.

Cook uncovered at medium-low heat until beans are tender (about 1-1/2 hours).


In blender or food processor, purée onion and green pepper together (add 1 or 2 Tbsp. of water if necessary). Set aside.


In a skillet, heat the oil on medium-high. Add the garlic cloves and sauté until browned. Discard. Add the onion/pepper mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. This mixture is called sofrito.


Stir the sofrito into the beans.


Add the salt and allow to simmer another 1/2 an hour or until tender.


Serve as a soup or over white rice.

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Nice ones DOJ & Aarty! My new girl is way into soups. I'm gonna try all three of those recipes on her! As thanks here is an NPR recipe for "Yoda's Stew":


Here's a tasty interpretation of "Yoda's Incredible Herb Stew" -- originally prepared exclusively for National Public Radio by noted gourmet chef and author, Craig Claiborne.


This recipe goes waaay back to 1983, when NPR debuted a new 10-part radio drama based on The Empire Strikes Back. Craig Claiborne was invited to create his own tasty version of "rootleaf," a succulent dish featured in both the film and radio versions. If you remember, "rootleaf" was prepared for Luke Skywalker by Yoda, the ancient Jedi Master.


We believe you'll find the following recipe a perfect food idea for eight hungry young Jedi. Kids should have adult supervision and assistance when making this meal.


3 pounds lean lamb or other meat

Salt to taste, if desired

Freshly ground pepper to taste

6 tablespoons light vegetable or other oil

6 cups finely chopped parsley

3 cups thinly sliced onions

1 tablespoon finely chopped garlic

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

2 tablespoons finely minced ginger root

1 teaspoon finely chopped seeded hot green or red chilies

1/4 teaspoon ground cardamon

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 bay leaf

3 pounds fresh spinach, well rinsed and tough stems removed.




1. Cut the meat into one inch cubes, and add salt and pepper to taste.


2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.


3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.


4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.


5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.


6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.


7. Add the spinach to the stew and stir. Let simmer together about five minutes.


Yield: Eight servings.

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1 doz. corn tortillas

1 onion, chopped

1 clove garlic, minced

2 tbsp. oil

1 (4 oz.) can green chilies (chopped)

1 (14 1/2 oz.) can beef broth

1 (10 oz.) can chicken broth

1 (10 oz.) can cream of chicken soup (undiluted)

1 (6 3/4 oz.) can chunk style chicken or use your own boiled chicken

1 1/2 c. water

1 tbsp. steak sauce

2 tsp. Worcestershire sauce

1 tsp. ground cumin

1 tsp. chili powder

1/8 tsp.pepper

3 c. Cheddar cheese, grated



Cut 6 tortillas into 1/2 inch strips and set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp (or use corn chips). Set aside.


Saute onion and garlic in oil in Dutch oven. Add next 11 ingredients, bring to boil. Cover; reduce heat and simmer 1 hour. Add tortilla strips and cheese. Simmer, uncovered 10 minutes. Sprinkle with paprika and serve with chips. Makes 8 cups.

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  • 1 year later...



My mixed vegetable soup.


2 large stalks of celery, finely chopped

1 medium onion, finely chopped

2 large potatoes, diced

5 carrots, diced

1 sweet red pepper, roasted and chopped

1 yellow pepper, roasted and chopped

1 liter water

2 cloves garlic, chopped and mashed


Black pepper

Creme Fraiche.

Herbs to taste, I went with rosemary, basil and coriander.

50g butter


Chop all vegetables and save any remenants.

Boil water with the remains of all the vegetables, salt, black pepper and any herbs you wish to use and leave sit until needed.

Heat butter and garlic in pot over medium heat until butter melts.

Put onion and celery into pot until softened.

Grab the basic stock from the water and separate water from solids.

Pour the stock and the rest of the vegetables into the soup and bring to boil.

Leave simmer for 30 minutes or so and put into food processor and blend.

Heat back up and stir in some creme fraiche.

Garnish with black pepper and enjoy.

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Roast Chicken and Vegetable Stew in a Red-Wine Herb Broth:


So we're on a tight budget for the time being and so stretching food is important. The other night I made a roast chicken with fingerling potatoes, parsnips, carrots and cippolini onions and garlic. I have a roasting pan with a wine well, so after we ate what we could, I pulled the reamaining meat off the chicken. I added the hot wine to the pan juices, a bit of chicken stock and vegetables and then let it all sit in the fridge together for a day. Tonight I heated the soup concentrate I had made in a pot added about a half cup of chicken stock, some fresh thyme and 5 cups of water. Awesome, rich, winey chicken stew followed. Served it with garlic toast.


**I work at a produce company so all the fancy vegetables are free. Nice perk :)

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Broccoli and goats cheese soup.




Whats needed.


An amount of broccoli.

An amount of water.



For garnish.

Goats cheese.


Black pepper.


Prepare broccoli by cutting away large stalks until you're left with plenty of florets with small stalks on.

Boil large pot of water.

Put good pinch of salt in.

When water is boiled, put your dick in a box put the broccoli in to the pot, throw in another pinch of water and let boil until the broccoli is soft enough to pass a sharp knife through with no real resistance.

Separate broccoli from the water, but retain both. Pouring through a colander on top of a separate pot works.

Put broccoli into blender and pour the water from the broccoli in until it half covers the broccoli.

Pulse a few times to break up some of the broccoli, and then blend until smooth.


In a warmed bowl, place a few walnuts and a wedge or two of goats cheese in the bottom and a twist or two of black pepper.

Insert your dick in a box soup into bowl by pouring.

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  • 1 month later...

Here's a super good/easy/cheap one that my sister gave me the recipe for:


Taco soup-

Brown ground beef (around a pound) then put in a stew pot.

Add one can rotel, corn, and pinto beans (do not drain any of them)

Add enough water to thin it out ( just depends on how chunky you like your soup)

Add one package taco seasoning and one package hidden valley ranch mix.


Serve with crushed tortilla chips, cheese, and sour cream on top.


I actually cut tortillas with a pizza cutter and baked them, instead of the chips, and used reduced sodium veggies, and very lean ground beef. It's still high in sodium but it's really low fat. But doug and I loved it, and it took all of 15 min to make.

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