AR’s Souper Bowl Is Here…Show Us Your Soup!

[Panhead John]

Well folks, the biggest weekend in culinary history is finally here! Starting today through Monday, this is the place to show us your soupy creations. This is one where everyone can participate….and rumor has it, that Mario Batali himself might show up! The news crews are swarming my house as I type this, all just waiting to see the first images of your cooks….

This is also a chance for the bakers out there to show off your bread making skills, if you’re pairing the soup with some type of homemade bread….not a requirement of course, just a bonus. My idea of baking is throwing some frozen New York Texas Toast in the oven. [why isn’t there a Texas Texas toast?] Anyway, whatever kind of soup you’d like to make, share the recipe with us if you can, again, that’s not a requirement though. A lot of us have been waiting for this one, can’t wait to see what you guys and gals come up with! I’m also curious to see what our international brothers and sisters can share with us. Just to whet your appetite……..

HERE’S SOME ACTUAL SOUPS I MADE JUST THIS MORNING…..🙄🙄🙄

[CHNeal]

The entry from Camp Covid will be turned in tomorrow or Sunday depending on well…Covid!

[mrichie1229]

No bueno! I hope you and the Mrs. stay well.

[Finster]

Hope you're feeling better soon, Clay.
It ran through our house at Christmas...
No fun 😷

[barelfly]

Hope you get to feeling well soon!

[Richard Chrz]

I have a chicken carcus making some broth this morning, and making some fresh noodles for a simple bowl of chicken noodle soup. I sure wish I had that fresh cilantro.

[ItsAllGoneToTheDogs]

Zupa di ceci neri.

1 cup Italian black chick peas
2 leeks
3 shallots (I woulda used more but some were bad)
1 head of garlic (we really like garlic)
1 stick butter
1 tbsp rosemary
Salt and Pepper to taste

1 cup chicken stock
3-5 cups of water depending on how thick you want it

The recipes I read said to use olive oil instead of butter, only 1 leek and 1 shallot and to process about a cup of the soup mix to smoothness, then run imersion blender a few pulses so theres 3 textures.

I just used the immersion blender on the whole pot. The butter makes a creamy mouth feel and the garlic bread croutons add a texture level.

[ItsAllGoneToTheDogs]

Panhead John for mashed taters we use an Oxo steel wire hand masher, works like a charm for mashing and mixing taters. I bought the amazon basics immersion blender for salsa, soups, etc it works good enough. Not as good as my food processor or old blender, but good enough. It does have a beater attachment but I never use that, and wouldn't use it for taters anyway.

[WayneT]

Wow, you could eat that with a fork. I’m not familiar with that soup. Must investigate.

[ItsAllGoneToTheDogs]

WayneT pretty close, I'm not a huge fan of thicker soups with the exception of clam chowder. However, this was pretty good. It's almost like hot hummus soup I suppose I debated on adding potatoes like a lot of recipes said for normal chick pea soup. I used this and a few other recipes to do this particular version https://www.pulcetta.com/black-chickpea-soup.html

[ofelles]

Got my duck quarters yesterday, just waiting for the andouille sausage. Gumbo will be made!

[Panhead John]

Can’t wait to see it! Duck and sausage gumbo is killer!

[WayneT]

Anything with duck is a winner in my book.

[STEbbq]

This weekend is back to back kid events so I will have to post something at a later date. I need to figure out something for SheilaAnn ‘s beautiful beans.

[STEbbq]

That actually looks like a phenomenal idea SheilaAnn . Is this a representative recipe?

https://www.thepioneerwoman.com/food-cooking/recipes/a38642844/pasta-fagioli-recipe/

Now I have to go and decide what beans work best..maybe a vote?

[WayneT]

Great, new avatar! I feel your frustration. We’ve been in party mode this past week so if I do something it will be today or Monday. I really like SheilaAnn ‘s idea of Pasta fagioli and have been considering it.

[SheilaAnn]

STEbbq looks good to me. As with any dish, better ingredients means better outcome. Personally, I would use homemade stock and sub spinach for kale. Because I love spinach. And I am a big fan of fire roasted canned tomatoes. I use the Muir glen brand when they are on sale. While ditalini is classic, any tiny pasta will do here.

[Washblue]

Can I borrow a cup of barley?

[texastweeter]

Barley and beef?

[Washblue]

My mouth is watering as I wait! texastweeter

[tamidw]

I almost had to ask for some barley too. Didn’t have as much as I wanted but it still worked.

[Richard Chrz]

Chicken noodle soup from scratch. I pulled out a bag of chicken trimmings, and made 6 quarts of stock, decided to use 3 of them right away. I separated the chicken from the original stock, added some vegetables into it, kosher salt, good dried oregano, cracked black pepper, homemade noodles for the occasion, and topped with fresh parsley. A few slices of one of my baguettes with an herb butter I whipped up. So good!

[Allon]

THAT soup with THAT bread?

Wow

[WayneT]

If you cook it we will come.

[DTro]

Looks more like chicken noodle heaven then chicken soup!

[BKYDBBQ]

Shrimp Stock underway in the Crock Pot...check back tomorrow for the end result...

[hoovarmin]

Let's go!

[bbqLuv]

Beef soup finished with Sharp Cheddar Cheese.

[Allon]

That's looks good and hearty...

[STEbbq]

I forgot! My darling wife made some lovely soups in the past few weeks that I held onto the pics to share this weekend. Hopefully still good PJ?!

Bacon Potato soup with a bit of hot sauce.

[Panhead John]

Heck yeah they’re still good!

[Skip]

Ham and Bean Soup made last Sunday. Ham Broth, Diced Ham, Beans, and lots of Vegetables. Not fancy but tasty!

[bbqLuv]

Looks good

[Panhead John]

Nice job Skip!

[Clawbear57]

Comfort food for a day today.

[DavidNorcross]

This one is going to be fun. Cooking my ham and bean tomorrow. Good work so far everyone.

[Panhead John]

We’re all dying to see what you’ll be wearing!

[Jim White]

Gumbo Ya Ya. Made with chicken and andouille sausage.
Okay, yes, I confess I didn’t cook it. But just look how dark that roux is! Entire dinner tonight at Mr. B’s Bistro in New Orleans’ French Quarter was awesome. And we even caught the Krewe of Joan of Arc parade. What a night!

[barelfly]

Oh yeah! Chocolate roux!

[texastweeter]

Whelp, need to go shoot a couple squirrels then will make wild game mulligan with venison, wild pork, dove, and squirrel. If a rabbit or coon shows as whisker, they will go in there too.

[Panhead John]

Go get em Jed Clampett! 😉