Try to name a better soup.
Pro tip: you can't.
The blood of my employees
Callalloo soup with crab gundy and dumplings.
Cream of crab
Seafood gumbo
>>7824083
Chicken Chilli
>>7824083
French Canadian pea and ham
>>7824083
>chicken noodle
>vichyssoise
>French onion
>minestrone
That was easy
CLAM CHOWDAH
IN A SOURDOUGH BREAD BOWL
>>7824201
And of course, bouillabaisse
>>7824083
Pho
>>7824083
You're not fond of the 'ton, anon?
>>7824201
yeah no
>>7824302
>yeah no
Explain to the class in detail how a flavorless shit stew made out the parts of sea bugs is better than any of those classics. We'll wait.
>>7824302
>yeah no
Why do millenials say this?
>>7824454
I'm not sure what your point is. You're against bottom-feeders and lobster? That makes no sense given you like viccisouse.
Your silly hyperbole about "sea bugs"? One could easily call any of the soups you listed "a stew of dead carcass" given that they are all based on a stock of some kind. That's just dumbass semantics.
>>Classics
You know lobster bisque is indeed a classic, right?
>>7824466
>Why do millennials say this?
Why do baby boomers say this?
>>7824466
Because they fell asleep in English and pretend that they have ideas of their own.
>>7824492
You have not made the case why this particular classic is the best, other than "prove me wrong" and "yeah no" so other than an empty unsubstantiated declarative sentence, what's your point? You've been given a list of soups that are superior to your shit shell and cream shit basket, so... Balls in your court. Prove ME wrong. Make your case, fuckwit.
![do%20want%20dog[1].jpg](https://i.imgur.com/vyUZfwk.jpg "do%20want%20dog[1].jpg")
>>7824083
>>7824177
DO WANT
>>7824529
You were supposed to prove him wrong, and you made a list with an unsubstantiated declarative statement at the end.
The ball has been in your court this entire time.
Still waiting on you.
Also, chicken noodle is the tendies of the soup world. Fucking grow up, man.
>>7824201
>chicken noodle
5 year olds are not allowed to post here
>>7824675
K. Chicken noodle is classic comfort food. Vichyssiose is delightful in its simple elegance of two ingredients. As is French onion, nothing but onions, broth, and cognac that develops a richness and depth that warms the soul. Minestrone is not only nutritious, but versatile and complex in its layers of flavors. And finally, boullebaise, that wonderful dish of multiple fish and its regional differences made by fisherman and the daily catch combined with the lovely rouille is far superior than some shit bisque made out of ground up lobster shells. Happy?
Have you guys had she-crab soup? It's a super flavorful crab bisque that they add sherry to right before serving. Sooooo fucking good
Mmmmmnnyesss I daresay I only enjoy soup made from only the finest local seafood cooked with raw cream and fresh grown greens
Only a cretin would find their palette appeased by beef and chicken diluted with dross such as rice and noodles and other such plebian fare but I digress I'm certain that /ck/ is already aware of this
>>7824739
>Happy?
Nope. You're just using loaded language--choosing nice-sounding ways to describe the soups you like, while using less desirable terms to describe the bisque you don't. Nothing about what you stated is objective.
>>7824998
Suit yourself. Lobster bisque is nothing more than tomato soup with cream and ground up shells. It's something people with little money and no taste order to be "fancy." It's shit.
potato
>>7825021
And it's a way for the restaurateur to use up all the stuff (not a bad thing mind) and get you to pay top dollar for it, OTH all those homely soups I listed above can be made for under $15US
chicken noodle all the way
I like hot broth soups like miso, they get me warmed up and feeling good
>>7825115
>miso
any gumbo
>>7825021
>ground up shells
>in a soup/bisque
mad cuz bad
the most delicious and comfy soup
Tomato with a grilled cheese
best soup ever invented
>>7824083
>Tfw never had it
Do you have to make your own, or does somewhere in Canada make it good?
>>7824529
Jesus fuck you really trigger my shit you twat, fucking amerifats. Fuck you and your sea bug bullshit you cocksucker
>>7827458
Bisques are French in origin, anon.
>>7827458
lol fucking mad
Camrawfish Bisque
>>7827665
Crawfish Bisque I mean
>>7824219
I am in the process of making this right now
Why is there a chopped wang in that soup?
>>7824083
chestnut
>>7824726
Why not?
>>7824083
Lobster bisque is delicious but not healthy, it is literally just going to make you shit your brains out from all of the cream and Plugra.
>>7824201
French onion soup is a bowl full of stewed caramelized onions. I mean carm onions are nice but it is bistro/pub food and I would never want that as a main course.
>>7827709
Oh hey it's the soup autist again.
>>7827708
>2. You will immediately cease and not continue to access the site if you are under the age of 18.
>>7824086
/thread
>>7824199
Indian poo?
How do I make a tasty peanut and pumpkin soup?
Easy.
Sweat mirepoix, peanuts, and pumpkin chunks in a pot. When the onions are soft, pour in some chicken or vegetable stock. Simmer for a while. Puree while hot. Season to taste. Garnish with some crushed peanuts.
>>7828587
I don't have any blender type tools. Is there a way for me to puree?
>>7824083
Lentil Soup desu
>>7828599
Not easily. Back in the old days before blenders people used a mortar & pestle, then pressed the food through a fine screen called a tamis. Believe me, you don't want to have to do that. It's a massive pain in the ass. And you probably don't have a tamis anyway.
Why not get a blender? If you do any cooking at all they are super useful.
>>7828599
Borrow a neighbor's blender. I do it all the time.
>>7828606
Mostly an issue of space.
I'm not very experienced with cooking, this sounds like an interesting thing to make though, might get some blender eventually. What would go well with this?
>>7828609
No you don't
>>7828623
Prove it
>>7828622
I think it would go great with some sausage.
>>7828627
I can't but I don't believe you
>>7828636
I've been using the Pings' (my Chinese neighbors) blender for months.
>>7828640
Aren't they bothered ?
>>7828640
Months? Fuck man. I can see borrowing it once or twice, but at this point don't you think you're taking advantage of the situation?
>>7828646
No. Jim and Ellen Ping. Nice people. Nice folks.
>>7828649
I'm sure they are bothered, they're just too polite to tell you. I hope you've been doing them favors in return.
>>7828662
I think those are their Americanized names. Jim is probably named Jiang or something.
>>7828649
Anon... Y u ding the Pings like that?
>>7828679
There has yet to be an argument made for why sea bug exoskeleton milk stew is "the best."
>>7828707
It's really tasty
Borsch is still the best.
In a bread bowl, of course.
Why are normies almost universally terrible at soup?
>>7824083
my favorites in order:
tonkotsu ramen, pho, tom yum goong, borscht, tuscany tomato soup, ginger and hokkaido, lentils, spätzle & hot sausage , a variation of a traditional swabian dish
>>7828777
>spätzle
Doesn't look like a soup
>>7827227
Tomato Basil is based as fuck.
>>7828847
if you go by the soup autists definition then it is not a soup. neither would be tonkotsu ramen, I believe? I am not sure.
the original dish is lentins, spätzle and wiener sausages together. it's not a soup. the variant I'm referring to is made with lots of broth and cooked hot sausages. the spätzle are cooked in the boiling soup and lentils. it's delicious, eaten best with some really crusty sourdough bread. you should make it some time :~)
>>7828878
Recipe or name of this dish pl0x?
>>7829086
I did not find a sufficient recipe online so I will just tell you how my family does it. You need.
Brown lentils, soaked overnight (or even from a can)
Eggs, Flour, Water for the Spätzle (very simple to make, just look up a recipe online)
Onion, Carrot, lots of Parsley
Diced ham
Veggie Stock
White wine vinegar
Spices for me are just ground pepper (a shitton), salt (not that much needed) and Caraway Seed, whole or powder
Spicy Sausage
I just sautee the onions and carrots, then add my ham and my lentils and cook them to release starch, giving me the desires thickness for the soup. Add your sausage, whole or chopped up. I prefer halfs, whatever. If you are at that point you can start to season. Then bring the soup up to a roiling boil, it has to be really hot. Drop in the Spätzle which should be cooked in about five to ten minutes. Add herbs, adjust seasoning.
Plate the soup and add just the slightest bit of vinegar. If you want you can eat it with sourdough bread with butter on it, that's how I do it.
Very rich soup which is just perfect for rainy days. With the sausage and the ham you get a strong broth even without using any bones or leftover meat.
Image are the sausages used normally, called Pfefferbeißer. You can also use Kabanos or any similiar polish, bohemian or czech sausage.
If there's nothing like that where you live then maybe try Chorizo :~)
>>7828851
My eternal nigga
>tfw get the consistency just right, the basil's taste is perfectly balanced with the other ingredients, and occasionally toasting up a few croutons for it
>>7829148
Yes, that recipe is quite similar indeed. If I am being honest though I really dislike her using chicken broth. Maybe pork broth could have been acceptable, but the taste of the sausage and the taste of the chicken broth just bite each other. It does not fit in the slightest.
Kielbasa are already pretty "meh" when it comes to packing a punch, but if you cut them in small pieces and cook them in chicken broth they are guaranteed to lose their flavour. I recommend cooking them whole or halfed and cutting them after plating. Otherwise her recipe seems very nice and I have no gripes with it.
>>7829169
Thank you very much anon for taking the time for that post and sharing a family recipe. That meal is now on deck for this week.
most patrician soup
>>7824466
>being 40 years old
>>7824529
>classic image.jpg
>>7829304
most overrated meme food ever
take off your scarf and ironic ninja turtles shirt and go pho-yourself
>>7829313
There is no need to be upset.
>>7828688
You u no eat vegetables?
roasted asparagus soup
>>7824204
Hot steamy bowl of semen.
>>7824083
Scotch broth is my favourite.
Lobster bisque is pretty awesome though
>>7824083
Lobster bisque with a shit load of sherry in there is one of the worst things I've ever had. If it were up to me I'd forgo the sherry altogether.
Honorable mentions:
ne clam chowder, but it has to be perfect.
French Onion
That clear japanese soup. I've heard it called chicken and mushroom, but I doubt that's the proper name. It's not miso either.
>>7829313
Fucking this.
Ew
I find the lack of salmorejo in this thread disturbing.
>>7824083
seafood chowder.
>>7824619
that's a big quiche
>>7831488
For you
>>7824466
The "yeah" is a back channel filler that indicate cknowledgment of what was said. The "no" is used for classic refutation. Can you explain why it bothers you so?
Tomato soup with macronies
Burgoo is one of the reasons Kentucky isn't entirely shit. It's slightly spicy, meaty, savory, thick, and just all around delicious.
>>7825122
>he doesn't like good miso
>>7831698
The problem is that it's nearly impossible to get good miso outside of Asia. Yeah, they sell various brands of miso in the US, but it's all crap.
>>7824083
peasoup /w pork, traditionally served with pancakes; on thursday.
>>7832127
AH FUCK, split pea soup is the shit. I need to force my mom to make me some next time I visit.
>>7828459
>shit your brains out from all of the cream and Plugra.
Holy shit not being gernanic white must be horrendous
>>7832154
Make it yourself?
>>7832183
cmon man, you know mommas cooking cant compare.
>>7824529
Yes, because your argumentation is absolutely top notch.
Heinz Tomato Soup.
Soup is literally the most hipster bourgeois meal there is.
>>7829184
>the taste of sausage and the taste of chicken broth just bite each other
I think you're splitting hairs. Pork broth can be very salty and with the presence of sausage, might be overwhelming. Chicken broth is milder in comparison and doesn't really tend to "bite" at anything.
Maybe make a chicken broth/stock more minimalistic than what is commonly accepted (i.e., throwing a boatload of vegetables into the mix), and try Deb Perelman's method. She has a recipe that makes stock with the carcass, garlic, onions, peppercorns, salt, and seasoned to taste. I'm personally skeptical, as I can't imagine not using mirepoix at least, but she seemed to think that doing it this way was special. I'm guessing that without the other veg, there's a highlight to the sweetness of the onion on its own.
>>7832227
Some people just enjoy soup man, what's ure deal asserting this elitist anti-hipster hogwash?!?
Chiiil maan
>>7828750
>Bread bowls,
I will never understand this appeal, its just cold soggy bread when your done.
>>7832247
What's so special about mirepoix? Genuinely curious and clueless
Borcht.
Maggots.
>>7832154
>next time I go upstairs
FTFY
>>7832327
Why the fuck would it be cold you fucking moron? Are you serving gazpacho in the bread bowl? Hot soup = hot bread you fucking dipshit.
>>7829313
I'm level with this man, actually restaurant quality ramen outpaces the bland simpicity of pho anyday. Having had the better half of both, ramen is just more complex
>>7832388
OOOOOH KILL EM
>>7824083
Veal Consommé.
![granite-city-copycat-french-onion-soup-recipe[1].jpg](https://i.imgur.com/G3N3Bh8.jpg "granite-city-copycat-french-onion-soup-recipe[1].jpg")
Pho or French Onion
>>7824492
You realise vichyssoise is made of pureed leeks, potato, chicken stock and cream right
>>7824083
Why is there only one little piece of meat?
Guess I'll ask here
I'm a /ck/ noob, all I ever cook is plain pasta, chicken, eggs, bacon, nothing more complicated then two or three steps such as boiling water or frying for a couple minutes. After talking about it with a buddy of mine I decided to try my hand at cooking live lobster, since its just boil water, toss them in, and wait. I'm a few hours off and I just got back from picking them up, but is there anything else I should do in the mean time. And I don't really know what to do with the lobster meat once its boiled. Do I just cut off the tails and claws, or can you eat any other part of them? I'm am excited to eat them though, I've actually never had lobster before.
Sorry for being such a faggot.
>>7835442
Don't overcook them. you'll make the flesh rubbery as fuck.
>>7835442
You can also eat the meat in the legs, though it's a lot of work for not very much meat.
The "head" contains an organ called the tomally. This is some not-very-pleasant-looking-but-very-tasty greenish gunk. Some people love it, some people think it's gross.
>>7835442
Eat the knuckles (arms) too. You can eat the legs by clenching them in your front teeth and sliding/sucking. If it is a hard shell lobster there is actually decent meat in the legs. The flipper looking things on the end of the tail have some decent little morsels in there as well. If you really want to get in there, there's some real sweet meat in the cavity but you gotta work for it. If it is a female with that nice red roe you're definitely gonna wanna eat that as well. Some people like the tomalley (green shit) but I'm not a fan of it. I'm sure you could make some nice soup with the leftover shells/carcass too
>>7824083
Italian Wedding?
