soup recipe...?

Question

what good recipes are there for a nice people based soup? and what is the best cut of meat to use?

Answer 1

Shoulder or butt.

Answer 2

Soups are as individual as people are. I start with either stew meat or a roast that you have diced up into bitesize pieces. Brown in pan, add water and simmer until done. Season with salt, pepper. If you want stew, use potatoes, carrots any veg. you like. Add tomato sauce when it is done.
You can use chicken to make soup. You can also make a veg. soup with no meat.

Answer 3

use as many vegetable as poss but dont use green peppers or celery as it will over power the flavour. If your going to use cuts of meat then it is usually best to use fillets in a nice people soup, depends if it is make with real people or not.

Answer 4

Cabbage soup made of Cabbage stock, its great. Or real chicken soup made from real chickens. Just cook chicken, a good lot with some stock, I think, in a pot. Cook it for ages. Then drink the water that the chicken was cooked in. Even better, make cabbage stock soup and mix it with the real chicken soup.

Answer 5

Ok you need

Answer 6

Nice people based soup. That would involve murder I believe, or grave robbing which are both illegal.
The way most people live life I wouldn't think there would be a best cut.
Try something else.

Answer 7

oxtail by far, my mum used to make it when i was sick and i still get her to do a pot now and again heres ingredients/instructions
Oxtail Soup

Ingredients
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)

Instructions
Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly. Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag. Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender.

Answer 8

for a start babe rephrase your question, you dont use people in soup lol

Answer 9

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Answer 10

rump