What is your favorite kind of soup?

Answer 1

Two of my favorite soups
Lentil
Split Pea

Answer 2

On a cold winter day? Cauliflower soup is yummy, or potato soup is nice, or vegetable stew!! Cioppino when I'm in the mood for seafood, very good, Clam Chowder is a great comfort food too.

in the summer, a nice Gaspacho! Yum

Answer 3

Chicken noodle soup

Answer 4

I'm not sure how your spell it, but muligatawny, it's a spicy curry flavoured soup I used to eat when I lived in London, I miss that soup it was delicous. But now I do enjoy a beer and cheese soup, or french onion with the bread and melted cheese......yu m

Answer 5

Black eye pea soup has been my long time favorite. But if I'm sick with a really bad cold, nothing beats Potato soup.

Answer 6

Thai Tom Yum soup, with chicken, coconut milk, ginger.... It is the best... I suggest San Diego "Cafe Yen" - in Pacific Beach. They do this soup the best.

Answer 7

Baked Potato Soup Recipe:

1 medium bulb garlic, 1/4" cut off top
6 large baking potatoes (3 lbs.), rinsed, pierced once w/ fork
4 1/2 cups chicken broth
1/2 teaspoon ground pepper
Accompaniments: crumbled cooked turkey, bacon, shredded low-fat cheese, low-fat sour cream, minced scallions

Heat oven to 400°F. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, about 15 minutes. Unwrap garlic and squeeze pulp from bulb into a 4-quart pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4" pieces. Stir into soup and cook until heated through. Serve with some or all accompaniments.

or

Red Lobster Clam Chowder Recipe:
Serving Size: 4-6

2 C. Russet Potatoes (peeled and cubed 1/2X1/2" pieces)
1 Stick Butter
2 Tbsp. Diced Green Onion (bulb only)
1/4 C. Flour
2 Cans Minced Clams (6.5 oz, with juice)
1 tsp. Salt (or to taste)
16 oz Half and Half
1/2 C. Whole Milk
1/3 C. Clam Juice

Place potatoes in saucepan and cover with water, cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture. On medium low temperature bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.

Answer 8

I love soups! But my favorite is hot and sour soup with tofu. I make a killer one that will drain your sinuses. :)

Answer 9

french onion soup!! When I was a little kid, I used to get french onion soup every time me and my family went out to eat. yummm

Answer 10

egg drop soup