Autumn soup recipe.

Oct 25, 2010 12:25

I've been making variations on this soup over the last couple weeks, on evenings when we have company 'round to Area 51, and I got enough requests for the recipe to type it up; I figured I might as well c&p it here, for reference (and in case anyone else would like to try it). It's fairly inexpensive, could be made vegetarian/vegan easily (skip ( Read more... )

real life, cooking, recipe, area 51

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Comments 9

kensieg October 25 2010, 19:42:34 UTC
Sounds yummy! I think I'd make it with venison sausage, split peas, chicken stock and dill. I'd garnish it with bacon crumbles. Dill and onion are my favorite seasonings.

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dameruth October 25 2010, 19:49:11 UTC
Yeah, that'd be a tasty variation, and the dill would be a good alternate to the Italian seasonings (FWIW, onion and thyme are *my* fave seasonings, which is why I tend to lean in that direction, but I like other flavors, too). :)

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kensieg October 25 2010, 19:59:09 UTC
I love your icon!

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dameruth October 25 2010, 20:35:45 UTC
Got it at iconomicon. Also this one, which is kinda food-related . . . <3 :)

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kensieg October 25 2010, 20:02:08 UTC
Can it be frozen to eat later?

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dameruth October 25 2010, 20:36:55 UTC
I can't see why not -- I've frozen all kinds of soup, including split pea soup, in the past, and it's always been fine. The great thing about soup is you don't really have much texture to worry about ruining . . . XD

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mysid June 3 2012, 12:12:41 UTC
You say "1/2 Celifibr brand vegetable bouillon cube (or equivalent)", but I don't know what would be an equivalent amount using other brands of bouillion cubes or stock. How much water are you supposed to mix with a Celifiber bouillion cube? (In other words, how much liquid stock could I substitute for 1/2 of a Celifibr cube and some of the water?)

I have to ask because the brand of bouillion cubes I used to buy recommended 1 cube + 1 cup water, and the brand I currently buy recommends 1 cube + 2 cups water, so I know it varies from brand to brand.

Thanks!

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dameruth June 3 2012, 20:34:50 UTC
That's an *excellent* question, and my bad, really, for being too hurried/sloppy for including that info. Apologies.

The directions on the Celifbr box say to dissolve "1/2 cube in 1 cup water" (= 1 cube to 2 c. water, and I'm not altogether sure why they didn't just phrase it that way, rather than invoking half-cubes, but whatever . . .). I find that concentration *way* too salty, and like using it at a more dilute level. However, I've been eating a relatively low-salt diet for years, so my tastes are probably way off of average.

I usually find it's good, when trying out a new brand of bouillon, to do a bit of tweaking and troubleshooting to get the right flavor/saltiness levels. Since you can always add more, I start with less than I think I'll need, and add more if the soup needs it as cooking progresses . . .

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mysid June 3 2012, 20:50:06 UTC
Thank you!

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