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**ecowper** · January 7, 2023, 06:30 PM

I’ve created a new recipe and I’m trying it for the first time for the Souper Bowl. Ballsy, I know. But hey, go big or go home I always say.

It’s fun, too ….. with lamb, flageolet beans, and a flavor profile from the Levant. But no, I’m not ready to share yet cause it is still cooking.

You’re just going to have to be patient!

Here’s a little teaser

**Panhead John** · January 7, 2023, 06:30 PM

Damn, you guys and gals are killing it! We’re only about halfway through this thing and I gotta say, I’m really impressed so far! Great job people..👏👏👏

**MBMorgan** · January 7, 2023, 07:25 PM

Potato. Baked. Loaded. Soup. Original recipe.

Too busy to do it this weekend (stoopid anniversary) ... so technically, this one doesn't count. There's a request in from SWMBO for a fresh batch later this week ... which won't count either. Oh well ...

**BKYDBBQ** · January 7, 2023, 07:40 PM

Shrimp and Corn Soup with a Grilled Cheese...I had planned to make cheddar biscuits but didn't have enough flour...

Edit to add - I created a thread in the Soup Recipes section for this:

Cajun Shrimp and Corn Soup - Pitmaster Club

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/soup-chili-and-stew-recipes/1358373-cajun-shrimp-and-corn-soup

Here is the recipe for my entry in the AR Souper Bowl Weekend: Here is a link to the basic recipe that I adapted to what I now make: https://www.realcajunrecipes.com/recipe/dots-cajun-shrimp-corn-soup/ Ingredients 2+ cup onions, chopped 1+ cup bell pepper, chopped 1 cup green onion, chopped carrots ??? 3 - 4 stalks

**captainlee** · January 7, 2023, 08:01 PM

Smoked Shrimp Bisque.

Started off baking some bread in the Yoder Pizza Oven. Next i smoked the shrimp. They were marinated in Lemon Olive Oil and smoked for about 45 minutes at 190F. The Bisque recipe was a traditional one, i just added additional tomato paste and used some clam juice and white wine. Really satisfied with the contrast of the Bisque and smoked shrimp. The shrimp really picked up the smoke and the addition of the lemon flavor really kicked up the flavor profile. The soup itself had great flavor and the addition of some Sherry was fantastic. This was my first time making a Bisque and I'm ready to give it another try. Fun event, everybody's soup looks fantastic, definitely raising the bar for all of us.

Attached Files

**ofelles** · January 7, 2023, 08:17 PM

Really great entries so far

I'm making Duck and Andouille Sausage Gumbo
12 Duck quarters with Cajun spice rub

In the pan to brown the skin and render some fat

6 batches later and a quart of duck fat, all browned

Sautéing the trinity

Sausage cut and ready to sauté

All assembled and simmering away until the duck falls off the bone

I got a late start and took a couple of breaks so it will not be finished until tomorrow. Damn
I will post more then

**58limited** · January 7, 2023, 08:20 PM

OK, I need to say that all of your soups look outstanding!

My next offering (yes, I started it about 10 minutes after my courtbouillon post) is a blast from the past. Back in the day, J.L Hudson's was a huge department store in Detroit. It was 26 stories tall and took up a whole city block. There were 3 or 4 or more restaurants and cafes inside. Here is their Canadian Cheese Soup:

If I would have planned ahead this would have been the perfect soup to serve with toasted sourdough baguette slices. Note the timid seasoning, a common trait in the MidCentury: a 1/2 gallon batch is seasoned with 1/8 tsp paprika. This soup can be the base for various cheese dips too (reduce the liquid to thicken it up): add some browned taco seasoned ground beef or chorizo or....

I modified the recipe slightly: I used turkey stock and 8 oz of the cheese was Monterey Jack - I ran out of cheddar. I also added some finely diced Black Forest Ham - about 1/2 cup.

**ofelles** · January 7, 2023, 08:24 PM

Here's some Senate Navy bean Soup I made last week or so Just so I have something finished here.

**Attjack** · January 7, 2023, 09:12 PM

Tinola (Filipino Ginger-Garlic Chicken Soup).

**ecowper** · January 7, 2023, 09:13 PM

Okay, here you go …. It’s gonna require a bit more tuning, but it was damn good!

Levantine Lamb & Bean Soup

Levant is a historical name for the region of the Eastern Mediterranean ranging from southeastern Turkey in the north through Lebanon, Syria, Jordan, Israel, and a significant portion of Egypt. In modern usage, the Levant is Lebanon, Syria, Israel, and Jordan, roughly. Levantine food is quite similar across the region, and has close connections to Turkey, Arabia, and Greece.

Common ingredients in food in the area include lamb, beef, chicken, white beans, chickpeas, fava beans, and flageolet beans, and lots of fresh vegetables. Much of the area is good for truck farming similar to central california. Spices and herbs include cumin, coriander, cinnamon, black pepper, nutmeg, and cardamom. Most households have a mix of 6 to 7 spices in a jar that they use for a majority of cooking called Baharat, which translates to English as “spice”. Cous cous and bulgur are common, of course, as is olive oil for almost all cooking and salads.

A bunch of research turned up this idea of using lamb and beans to make a hearty soup or stew for dinner. I did not use any specific recipe. Instead, I crafted my own based on the recipes, ideas, traditions that I was finding.

Ingredients

1 lb lamb shoulder, cut into 1/2 to 3/4 inch chunks. Remove large pieces of fat and silver skin.
8 oz Flageolet or White Beans (or 2 cans if you insist on using canned beans)
1 1/2 cups tomato purée (you can sub 1/2 cup tomato paste and 1 cup water)
1 cup red wine (use something from the Med area: Tempranillo, Chianti, or a good Lebanese wine)
3 cups stock (can be lamb, beef, chicken, or even vegetable), preferably unsalted or low sodium
1 1/2 cups water
1 medium yellow onion, diced
3-4 cloves garlic, minced
1 tsp cumin
1 tsp Baharat (I get mine on amazon, but you can also make your own)
1 tsp oregano - optional, but I like what it does
2-3 bay leaves

About the Salt
Don’t add any salt until the end. Try not to use stock with high salt content. You will likely not need any salt, and I find that adding salt and using salted stock will have a tendency to break the skin of the beans. At the end, when the beans are done, taste and add salt if some seasoning is needed. Give that 10 minutes for the beans and meat to incorporate the salt, then serve.

Method

Prepare everything in place before you start cooking (Mise en Place)
Heat 2 tbsp olive oil in a Dutch oven until shimmering, then brown the meat. Separate the meat into two batches so that you aren’t crowding and steaming it rather than browning. Reserve the meat once browned
Add another tbsp olive oil if needed, then add onion and cook over medium low heat until translucent, stirring occasionally.
Add garlic and spices, stir in to onions well, cook until fragrant. Roughly 1 minute
Deglaze pot with the wine.
Add tomato purée, water, stock to the pot.
Add meat and beans and bay leaves.
Turn heat to high, bring pot to a hard boil for 5 minutes
Turn heat down to low, prop a lid on the pot so it is slightly open and bring the soup to a bare simmer. This means 5-10 bubbles per minute, not continuous bubbling.
Simmer everything for 3 hours or so. It will take that long to cook the dry beans, maybe a bit longer. If you use canned beans, don’t add them until the last 30 minutes after the meat is tender. I can’t help on timing here, I’ve never done it this way.
While simmering, if the liquid seems to be getting low, or too thick, you can add some water. I do that about 1/2 cup at a time if needed.
When the beans are done, which means they still have a firm skin, the meat of the bean is tender, and the bean is flavorful, check for seasoning. You may need to add some salt. Do that in very small increments until the soup tastes right, then cook an additional 10 minutes to incorporate the salt into the meat and beans.

Serve with cous cous, rice, pita bread, a green salad or a traditional Levantine salad like tabbouleh.

Commercially bought Baharat. Going forward, I’m going to make my own.

Mise en Place

Browning the meat

Meat reserved while the onions, garlic, spices get cooked

Hard boil

A couple hours in

Served!

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**DTro** · January 8, 2023, 01:15 AM

Hi all!
I came home from a trip a couple of weeks ago with a bad souvenir to add to the jet lag. Finally hit recovery mode, and as of a few days ago, I got my appetite back. The big C finally caught up to me and Mrs. DTro.

I have done my fair share of chicken noodle recently, so it was a good time to pull out the Maryland handbook and cook some crab soup.
2 pounds of beef neck bones went into the instant pot with onion, carrot, celery, and enough water to cover for a 45-minute high-pressure bath. On the stove, some onion, carrot, garlic, and celery, were sweated a few minutes before mingling with Old Bay spice and some San Marzano tomatoes.

The beef stock was then added. After a 40-minute simmer, some cabbage and a bag of frozen mixed veggies joined the pot. When the veggies were tender, I dropped in a pound of crab meat, and some more Old Bay, and boom, Maryland Crab Soup- with a little extra crab on top.

Then my wife says to me, "Dave... I thought you were making cream of crab

."
So, back to the stovetop for me.

This time with a stick of butter, onion, celery, flour, 5 cups of cream, and four teaspoons of Old Bay. When the soup was thick and bubbly, I added the crab meat to heat through.

Cream of crab- with sherry, extra crab and parsley...

And just because you shouldn't have to choose what kind of crab soup is your favorite, I will leave you with this- The 'Half and Half.' Half Md veggie crab and half cream of crab. Soup's on!

**gboss** · January 8, 2023, 09:47 AM

I made the delicate Japanese delicacy Awaji Onion Soup. Awaji island is located near Kobe and is connected by the longest suspension bridge in the world.

Awaji island is famous within Japan for their production of sweet onions. They have a very delicate, sweet taste that is treasured throughout Japan.

I thought I'd give Awaji Onion Soup a shot for this here competition.

Here goes:

Mise en place:

Step 1:

Step 2:

**gboss** · January 8, 2023, 09:54 AM

In a more serious entry, I decided to make Kenji's 30 minute pressure cooker Pho ga.

https://www.seriouseats.com/30-minut...-pho-ga-recipe
He claims 30 minutes, but it definitely took me triple that.

Edit: I believe that some of the time increases are due to the instantpot vs the stovetop pressure cooker Kenji uses. I scorched the onions and ginger for 10 minutes (double what he suggests) and I'd probably leave them longer next time. Getting the instant pot up to temp to seal once full adds a number of minutes that are not accounted for in the recipe. I also had to cook two batches of noodles as I overdid the first one. The package said 6-8 minutes but they were easily done in half that. 6 minutes turned the noodles to mush.

We don't have proper pho bowls, so I re-used the pho takeout containers we have.

It's also very inexpensive: I made 4+ servings of this for under $15.

Very delicious and I'm sure I could get closer to the claimed 30minutes.

We also ate it for dinner, while Pho is traditionally a breakfast or lunch dish. Oh well, still delicious at night.

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