The Official Favorite Soup Thread

[hammerfan]

Originally Posted by Papillon Noir

I'm partial to a good cream of mushroom or cheese soup.

Over the weekend, the husband and I made a delicious tomato, dill, leek, and sour cream soup with a topping of white cheddar. Yum :)

OK, you're making me hungry now! :D That sounds awesome! Care to share the recipe?

[Papillon Noir]

Originally Posted by hammerfan

OK, you're making me hungry now! :D That sounds awesome! Care to share the recipe?

Sure, I'll type it up when I get home. :)

[hammerfan]

Originally Posted by Papillon Noir

Sure, I'll type it up when I get home. :)

Great! Thanks, Noir! I'm always on the lookout for new recipes.

[cactus]

can't beat a good gumbo, in my book...

[DraculaInDallas]

New England Clam Chowder followed closely by a spicy southern gumbo

[Psycom5k]

Chili, though i'm not entirely sure its a soup.... but then it would have to be lobster bisque.

[Papillon Noir]

Originally Posted by hammerfan

Great! Thanks, Noir! I'm always on the lookout for new recipes.

I used all organic ingredients for mine, but I'm sure you could use regular if you wanted. :)

servings: 6

2 TBS olive oil
3 c chopped leeks, white and light green parts only
4 28oz cans diced tomatoes and their juices
4 1/2 c chicken stock (i used the low sodium kind)
6 TBS chopped fresh dill, plus fresh sprigs for garnish
1/4 tsp cayenne pepper (i used 1/8 tsp since I'm not big on the spicy)
1 tsp salt
1/2 c sour cream (i put extra in when I served it since I like it more creamy and less tomatoey)
4 oz white cheddar, preferably a good farmhouse cheddar, chilled (i used extra for this as well and didn't measure)


1. Heat olive oil in a large, heavy pot set over medium heat. When hot, add leeks and cook, stirring, until leeks are just softened, for about 3 minutes. Add tomatoes, stock, chopped dill, cayenne, and salt, and bring to a simmer. Cook slowly, uncovered, until tomatoes are very soft, for about 20 minutes.

2. Puree the soup in batches in a blender and return soup to pot (or use an immersion blender to puree soup in pot). Set pot over low heat; when soup is hot, gradually whisk in the sour cream. Taste soup and season with more salt and cayenne pepper as needed.

3. To serve, ladle soup into soup bowls. Using a vegetable peeler or cheese slicer, shave very thin slices from the piece of cheddar. Arrange 3 to 4 slices on top of each serving. Garnish each serving with a fresh dill sprig.

[hammerfan]

Noir, can you do me a favor? Can you PM it to me? I have to go out right now and don't have time to print it, and I'm afraid that by the time I get back it'll be too buried for me to find it! :D Thank you!!!!

[The Flayed One]

Am I the only pho fan here? I love the stuff!

[Phalanx]

I can make just about the best mushroom soup...that'd be my favourite.

I quite like "potato and leek" and "pumpkin with nutmeg" soups too.