What is the name of your favorite SOUP?

Question

describe it if not recognizable.

Answer 1

New England clam chowder

Answer 2

Miso Soup.

How To Make Miso Soup will

Step 1:
You will need:
• 5 g dried seaweed (wakame)
• 120 g fresh soft tofu or long life silken tofu
• 400 ml dashi OR 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi
• 1 ½ Tbsp miso paste
• 2 medium spring onions
• 1 measuring jug
• 1 saucepan
• 1 small bowl
• 1 cup
• 1 tablespoon
• 1 teaspoon
• 1 sharp knife
• 1 chopping board

Step 2:
Heat the Dashi
Pour the dashi into a large sauce pan, place it on the hob and turn the heat up high

Step 3:
Soak the wakame
Meanwhile put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and expand.

Step 4:
Melt the miso
Put one and a half tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir.

Step 5:
The tofu
Cut the tofu into cubes of about 1 cm, or half an inch square. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.

Step 6:
Add the wakame
Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.

Step 7:
Serve the Miso Soup
Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve. Traditionally Miso soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.

Answer 3

Chicken Soup

Answer 4

LEEK AND POTATO SOUP

2-3 Large Leeks (Minced)
2 Medium Onions (Minced)
3 Tb. Butter or Margarine
1 Quart Water
1 Tsp Salt
3 Potato (Peeled and Diced)
2 Cups Fat Free or Regular Half and Half, Farm Rich, or Milk
1/4 Tsp White Pepper
1 Chicken Consommé Cube Dissolved (Optional)

Sauté Leeks and Onions in 2 Tb. Butter until soft. Add Water, Salt, Pepper, Potatoes and Dissolved Chicken Consommé Cube. Cook slowly on simmer for 1 hour or until potatoes are done. Puree (Optional). Add warmed milk and 1Tb. butter when ready to serve.

Answer 5

Macaroni Soup!

Answer 6

Mexican Tortilla

The chef at the restaurant I used to work at made it once a week. It was SOOOOO good. It was a thick and spicy vegetable soup, (kind of like tomato soup) and you add a dollop of sour cream on top with fried corn tortilla strips.... best soup I ever had.

Answer 7

Brocolli and Cheese Soup

Answer 8

Homemade black bean soup. Dave Lieberman has a great recipe on the Food Network website. Delicious!!

Answer 9

I buy 16 bean soup mix, and only use the beans. I save a ham bone and some meat, simmer it until falling apart, then cook the pre-soaked beans in the liquid until tender. I use celerey, onion, garlic, diced tomatoes and carrots to add color and flavor. It is sooo yummy!

Answer 10

Homemade onion and bell pepper stew! YUM ~ with some cheese baked on top, and a crust of hearty bread on the side. My experiment became a family favorite!

Answer 11

French onion soup and baked potato soup