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OT - Vegetable Soup
This is only the second or third time I've ever made soup. Will definitely make this again. I'm on a low sodium diet and this has less than half a tsp of salt in the whole pot. I did add two tsp of Costco's Kirkland brand no salt seasoning (awesome stuff, btw!). This soup has no sat fat, no cholesterol and very little sodium. I know, it sounds awful, doesn't it?! It's not.
Basic recipe is below if anyone's interested. I made a few changes based on what was in the fridge and pantry. Mine even has a few thinly sliced Brussels sprouts! Homemade (no salt) chicken stock and a couple of small potatoes (cubed). Sooo good!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelComments
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Did you just say eh? Soup looks good but I would dump in a half bottle of that shark sriracha you have.
Steve
Caledon, ON
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Looks good. I just made beef stew and canned 6 quarts of it last night. You can't argue with a good bowl of soup on a cold winter night.Mark Annville, PA
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Little Steven said:Did you just say eh?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Probably the most useful single tidbit I've learned from Cook's Illustrated was their discovery that Glutamates, and Nucleotides, each make a dish more savory but, together, they multiply each other's effect 30 times (according to them).I now add 2 tsps of porcini powder (a lifetime supply available at Amazon for <$20) and 2 tsps fish sauce to any soup, stew, bog or burgoo that I make. And it seems my mouth is still watering when I finish a bowl. Really made a difference in my cooking, give it a try!And its still supposed to be in the single digits this weekend, may be a veggie soup for me too._____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Botch said:Probably the most useful single tidbit I've learned from Cook's Illustrated was their discovery that Glutamates, and Nucleotides, each make a dish more savory but, together, they multiply each other's effect 30 times (according to them).I now add 2 tsps of porcini powder (a lifetime supply available at Amazon for <$20) and 2 tsps fish sauce to any soup, stew, bog or burgoo that I make. And it seems my mouth is still watering when I finish a bowl. Really made a difference in my cooking, give it a try!And its still supposed to be in the single digits this weekend, may be a veggie soup for me too.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Not trying to derail this thread but would you mind sharing your "Goo" recipe? This one has beat me more than once.Botch said:Probably the most useful single tidbit I've learned from Cook's Illustrated was their discovery that Glutamates, and Nucleotides, each make a dish more savory but, together, they multiply each other's effect 30 times (according to them).
I now add 2 tsps of porcini powder (a lifetime supply available at Amazon for <$20) and 2 tsps fish sauce to any soup, stew, bog or burgoo that I make. And it seems my mouth is still watering when I finish a bowl. Really made a difference in my cooking, give it a try!And its still supposed to be in the single digits this weekend, may be a veggie soup for me too.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
@carolina_q, it's not that much in the whole pot. 2 tsp is about 1400 mg but it comes out to about 100 mg per serving.
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Mattman3969 said:
Not trying to derail this thread but would you mind sharing your "Goo" recipe? This one has beat me more than once.
_____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Eggcelsior said:@carolina_q, it's not that much in the whole pot. 2 tsp is about 1400 mg but it comes out to about 100 mg per serving.Still, fish sauce seems extreme!:-S
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Botch said:Mattman3969 said:
Not trying to derail this thread but would you mind sharing your "Goo" recipe? This one has beat me more than once.
No big deal!! I have been told if you aren't making at least 20gals it won't come out right, I was hoping someone proved that wrong cause I love me some goo.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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