Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Favorite Soup?

2»

Comments

  • Cream of Pablano Soup. Comforting and spicy at the same time! :P

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

  • RipnemRipnem Posts: 5,511
    I love New England Clam Chowder.

    Anyone have a great recipe they will share?
  • HossHoss Posts: 14,600
    Campbell's Chunky!!! :laugh: :laugh: :laugh:
  • KenHawkKenHawk Posts: 58
    I cook up a lot of Rancho Gordo beans...
    A little bacon fat, carrots celery & onions, throw in the beans and some stock, simmer for 3 or 4 hours...
    Last Saturday, I added a pork hock I had smoked the week before. By the time the beans were almost done, the hock was falling off the bone. I pulled it out, pulled off the meat, threw it back in, and put the soup into a dutch oven I set on the BGE. It smoked for about 45 minutes @250 by the time we were ready to eat.
    That was my last favorite soup.
  • She-Crab soup is to die for!
  • cookn bikercookn biker Posts: 13,407
    I'll get you one.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • DrZaiusDrZaius Posts: 1,481
    My favs right now are Tortilla soup (my version), Taco soup (moms recipe), and vegetable soup. i usally cook about 20 quarts of each at a time and get them into the freezer for use throughout the winter.
    This is the greatest signature EVAR!
  • LDDLDD Posts: 1,225
    roasted butternut squash

    and good old fasion chicken noodle.(cooked some up yesterday with left over chicken from the bbq on sunday)
    context is important :)
  • fishlessmanfishlessman Posts: 22,739
    i dont have a favorite, we just make soup from anything leftover, even leftover spagetti sauce with peppers onions sausages with milk or cream is good, better than any campbells tomato soup anyways. :laugh:

    heres some

    fishlessmans stew

    100_1116.jpg

    100_1119.jpg

    campells wedding soup in a bread bowl, lot of work for campbells :laugh:

    100_1153.jpg

    100_1156.jpg

    mediteranian lamb and apricot

    100_1224.jpg

    some lobster bisque in a bread bowl, i like this half bisque half stew with some lobster chunks best

    286fa7ca.jpg

    by the texas rules this would be lobster and bean chili soup

    DSC_0288.jpg

    some sausage stew, this ones my ice fishing stew, cheap and feeds a crowd.

    DSC_0278.jpg

    my favorite was my nana's kale soup, simmer a pork bone, add some thin sliced chourico and linguica and some yelloweye beans, later add some carrots and onions, finish with kale. light and brothey, yum
  • Favorite soup? Easy. Sopa Azteca, hands down.
    sopa.jpg

    But if you're including stews, gumbos, chilis...oh man, I can't pick one favorite, there. But I'll throw a couple out there that haven't been mentioned, yet...Portuguese Pork Alentejana, and South African (but Portuguese influenced) Trinchado.
  • I've been wanting to try kale soup. Portuguese food is from God, I'm convinced. I have two kale plants in the garden, and the weather is just about right...going to have to consider this very soon.
  • Just made potato soup last night. Always a big hit, and super easy. Here's our family's recipe.

    4 cups Frozen hash brown potatoes (this works out to one 30 ounce bag)
    2/3 cup butter or margarine
    2/3 cup all-purpose flour
    6 cups milk
    3/4 teaspoon salt
    1/2 teaspoon pepper
    4 green onions -- chopped and divided
    12 slices bacon -- cooked, crumbled and divided
    1 1/4 cups shredded cheddar cheese -- divided
    8 ounces sour cream
    Cook frozen potatoes in microwave on high power until tender (about 8 to 10 minutes).
    Cook bacon in a large heavy pot until crisp, remove. Pour off grease. In same pot melt butter over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, sitrring constantly until mixture is thickened and bubbly.
    Add potatoes, salt, pepper, 2 tablespoons green onions, 1/2 bacon crumbs, and 1 cup of cheese. Cook until thoroughly heated, and stir in sour cream. Add extra milk, if necessary, for desired consistency.
    Serve with remaining green onions, bacon, and cheese to be sprinkled on top of soup as desired.
  • Little StevenLittle Steven Posts: 28,817
    Ben,

    It is really good and better when made on the egg. Need real Chaurice though.

    Steve

    Steve 

    Caledon, ON

     

  • RRPRRP Posts: 21,818
    LOL - well, let's just take a look at my freezer door!
    IMG_1717.jpg

    It would appear ham and bean soup, followed by chili, creamy vegetable and lastly clear turkey soup which is a real delicacy reserved for special occasions!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Little StevenLittle Steven Posts: 28,817
    Ron,

    Is the turkey soup a consomme?

    Steve

    Steve 

    Caledon, ON

     

  • RRPRRP Posts: 21,818
    yes, it is. BTW here's what I said and posted back in 2006 about it:
    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=198359
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Mexican Lime soup.
    DSC_0011-1.jpg
  • Well, I did just get Ruhlman's book, so...step 1: make chaurice.
  • Little StevenLittle Steven Posts: 28,817
    You should be able to buy it. It is spelled differently in the US. Fishlessman knows. Chourizo? I just got Charcouterie myself

    Steve 

    Caledon, ON

     

  • PacoPaco Posts: 27
    There's a place in Murrells Inlet SC (just south of Myrtle Beach) that has the absolute best She Crab soup I've ever tasted. It's a little pink place that I believe is called 'The Crab House'. Certainly nothing to look at on the outside, but definitly worth the stop. (The Lobster Bisque is a close second)
  • Oh, I'm sure I could find it online, but I'm really excited to try making it. That was a big impetus for wanting the book. We can get mexican chorizo at every grocery around here (and really good stuff from the local mercados) but can't find hard Spanish chorizo or Portuguese chaurice (however you spell it), or linguica anywhere. I've got plans for that stuff, once I make it...paella ranks high on the list.

    Same thing with andouille...hard to find up here.
  • Little StevenLittle Steven Posts: 28,817
    Ben,

    Andouille and boudin are my first two

    Steve

    Steve 

    Caledon, ON

     

  • fishlessmanfishlessman Posts: 22,739
    chourico, silent o, sounds like show-reese. johnsonville makes a chorizzo that tastes more like the portuguese version, its a little soft for a soup but you could skin it and make little meatballs. the taste is there but the big chunks of fat and meat are ground up like a bratt so it loses the chourico texture, i think it would work fine if you can find it. we have a supermarket version made by gaspars, not as good as fresh but lasts forever in the meat drawer in the frigerator, easily 6 to 8 months. look near the keilbasi, it might be there
  • BacchusBacchus Posts: 6,019
    Good stuff folks, thanks!
  • Have to say that I love a good bowl of chilli. As far as soup is concerned I'm torn between a good potato soup and recently discovered Tortilla soup :P
Sign In or Register to comment.
Click here for Forum Use Guidelines.