every time i see those posts like ‘what food from a show did YOU always wanna try’ i go lol none? but i just remembered im a liar
i always wanted the fucking soup brock made in the pokemon anime
Hello OP, i don’t have anyway to prove this is the same recipe they make in the shows but i make this to calm my inner kid from wanting the fictional soup:
- 300gr bacon, beef or chicken. A meat of your choice. These go specially well. I prefer chicken tights. Diced
- 1 medium onion, diced.
- Garlic minced (i used 2-4 pieces depending on size)
- 300gr carrot, cleaned, peeled and diced.
- 3 sticks of celery, washed and diced.
- 800gr potato. Washed, peeled diced in quarters.
- 1 head of broccoli.
- 8 cups of stock of your preference. I recommend using the bones of the beef or chicken, but veggies stock works too for a vegetarian or vegan version.
- 3 tablespoons all purpose flour.
- 1 cup whole milk. (Almond or rice milk work fine for a vegan option)
- ½ cup heavy cream. (Skip it for a vegan option)
- Salt and black pepper to taste.
- ½ teaspoon paprika, use the spicy one to get the warmth up a notch in winter.
- 1 tablespoon fresh chopped coriander. Optional.
- 1 cup diced gouda or manchego cheese. Optional but really ties all together.
Make sure you have all your ingredients ready and at hand for this one to make sure it comes out nice and tasty!!!
- In a pot put water and the bones to prepare your stock (chicken, beef, veggie) You can use premade or bouillon cubes, just make sure its 8 cups worth of broth. In a different pot boil the potatoes until soft.
- In a big pot put some butter or olive oil to fry the onion, when it turns a little transparent add the garlic, move constantly.
- Add the celery and diced carrots, moving constantly.
- The carrot will get a little brighter in color, add the diced meat. Salt and pepper to your taste.
- Meanwhile, blend the potatoes with enough stock so your blender wont have trouble blending. If you have a food processor, it’ll be easier.
- Ad the remaining stock to you big pot with the veggies and meat, add the broccoli chopped in bite size pieces. Add the paprika and taste for salt and pepper. Let over a medium fire for 10 min.
- Separate 3 tbsp of the stock to mix with the flour, set aside. This will be a thickening agent.
- Pour the potato mix on the big pot, move to integrate and taste for salt and pepper.
- Add the milk and heavy cream. Move with a laddle. Have a final taste and let over low fire for 5 min.
- Serve hot and decorate with a pinch of coriander and some cubes of cheese.
- ENJOY!
Notes:
I personally prefer to use chicken, love how it goes with potatoes and veggies. Also the tight is very tender and flavorful. With beef you have to be careful not to overcook it or it’ll get gummy and hard to bite, so make adjustments.
VEGAN: could also skip the meat, cheese and heavy cream for a vegan option.
I make it for my younger sister and she loves it. Instead of meat i add some diced, toasted nuts when served. Cashew, pecan and pistachios work nicely.
You’ll have to use 5 tbsp of flour to thicken up the broth a tid bit more without the heavy cream but you can still use a vegan milk.
You can totally skip the coriander, but it adds another dept of flavor.
Do try it with the cheese tho, i promise it’s GODLY. Gouda and manchego are my fave, the melt nicely and have a strong after taste, but i guess any cheese that melts could work.
Finally, if you are like me and like spicy food you can add chopped chili. Serrano and arbol chiles are my go to’s, freshly chopped sprinkled just after serving my bowl.
Hope y'all give it a try and if you have any doubts do ask!
Provecho!
this is literally the best addition i’ve ever gotten to any of my posts thank you so much
Hey I tried this recipe out and I can confirm that it tastes heavenly!!
Can confirm this soup is absolutely divine!
Substituted spinach for broccoli because my partner is not a fan of the latter and used chicken and bacon. Gonna try it again with a nice Italian sausage in place of the chicken next time.
because i love y’all, i’m sharing my family’s recipe for apple tea (traditional fall/winter drink in west asia, turkey, and many areas of the balkans)
it’s like a more delicate version of apple cider and i basically live off of this stuff when the weather starts to cool!
Apple Tea (for two)
- 1 large apple or 2 small, shredded (you can use a cheese grater)
- 3 cups water
- 1-2 cinnamon sticks
- 2-3 pc clove (optional)
- honey to taste
- 1 tsp of lemon juice (add at end)
- green tea (optional! the lebanese version usually calls for green tea but i actually prefer it without. up to you!)
throw it all in a pot and let it simmer on a low temperature for an hour or so. while it’s simmering, it will also make your home smell delicious! (if you make it with green tea, add the tea at the end, about five minutes before taking it off the heat so the flavor doesn’t become bitter from oversteeping). strain into your cups and enjoy hot.
end result:
Today I woke up with the urge to make cozy recipe cards, so please enjoy this.
THIS IS PRECIOUS TYSM
Once upon a time I worked in this little burger/coffee/ice cream shop and a lady came in one winter and asked if we had a caramel apple drink and we were like ‘well we have cider’ and she was like ‘no I don’t remember what it’s called but this place made a drink that was chai tea, apple cider, and caramel’ and Breezy offered to try and make something for her but she changed her mind and left so Breezy and I were like ‘alright let’s try this’ because we had chai tea, instant cider mix, a shit ton of caramel, instant hot water from the espresso and too much free time.
And let me tell you it was delightful. It tastes like watching the leaves changing color and dancing in the wind. It tastes like picking out pumpkins and gourds and fresh apples at the farm up north. It tastes like witches and freedom.
I make it every year now and this year I walked in the house on the morning of October first with all the ingredients and shouted ‘FALL DRINK’ and my roommates were like ‘????’ so I made them Fall Drink and now every time they get home from work they’re like ‘Fall Drink pls?????’
Anyway I remember literally nothing else about that woman but I’m very grateful to her.
for anyone wondering about proportions/etc here’s op’s answer from the repiles:
@gaslightgallows I feel this would be relevant to your interests.
I don’t like caramel but I can vouch for hot chaider being amazing.
Deareat @simonalkenmayer I feel like this is relevant to your interests.
Also, I do something like this in the crock pot with the overly sweet Growers Pumpkin Apple Cider, chai spices, cloves, a bit of orange juice, and some super dry Pinot Grigio.
Mix, heat, and serve on a nippy night best spent cuddled under blankets with a book.
My friend, you have essentially backward engineered a wonderful winter drink from the Stuart period.
White sack wine, cider, spices (clove, cinnamon, nutmeg, mace, ginger) tea, sugar, and if you want it authentic, a bit of cream or whipped egg. All this is brought together in a low temperature and then stewed for a time. It can also be “pulled”, a process in which one “stirs” the concoction by using a ladle and pouring it repeatedly from high in the air. Makes it foamy and frothy.
Serve warm.
On a cold night, this is a delightful thing. Believe it or not, we also used to make it with a stout beer instead of wine. For a darker richer flavor.
One Black Tea Bag, One Cup Apple Juice, 2tsp butter, 2tsp brown sugar, cloves, cinnamon, nutmeg, and ginger to taste will also accomplish something similar (just melt the butter and brown sugar together and whisk them around a pan a bit - don’t bother making proper caramel) Make your faux-caramel then you add the apple juice and then the rest; heat it up to a boil then turn off the heat, drop the tea bag in and let it steep for 3 minutes, serve with gingersnaps.
peaceful-poetic-chaos
Nothing better than tumblr recipe posts
lady-sanctuary
Started making something similar last year, old cider (Irish, alcoholic), chai tea bags and a mulled cider flavour sachet (sugar, cinnamon, cloves and nutmeg mainly). You don’t need caramel because it’s already pretty sweet and lightly boozy! Great with popcorn, banshee bones or Halloween picnmix
I received my first letter from Jonathan Harker today, and I LOVE this! He recommended getting the recipe for Paprika Hendl, so here it is for anyone who wants to try it. (edited to add the other dishes mentioned) Paprika Hendl Chicken Dish Basic Mamaliga Romanian Polenta Impletata Eggplant stuffed with forcemeat
Made cheese, oat and spring onion soda bread today! First baking I've done in a long time, simple recipe that I had all the ingredients for that was in the BBC good food magazine I got today
I made a Nigerian Cabbage and Beef stew over rice.
This stuff is -amazing-. Delicious, sticks to your ribs, savory-spicy with notes of sweet…
Ingredients list. Though I swapped out the sauce for diced tomatoes, added celery for texture, and used a vegan beef-replacement.
Dice the veggies, rough-chop the cabbage, spice the meat, brown the meat in the olive oil, start up some rice to serve it on, add the veggies to the meat, boil cabbage, drain cabbage, dump meat/veg into the cabbage (Or vice versa) scoop over rive.
It is -so- good. I like to add a little curry and turmeric to mine, but you really don’t need to.
That looks yummy!! @queer-adhd u might like this
IT’S NOT AT ALL SOUP SEASON, MOTHERFUCKERS, AND YET IT IS ALWAYS SOUP SEASON, MOTHERFUCKERS
My viral soup post hasn’t gotten reblogged in a while and needed to be updated, and @redheadmystic asked me about it today, so here’s a brand-new master post of soups, including most of the ones that were on the list before, as well as some newer favorites. I’ve made many more soups than just this list over the past year, but these selections are my very tip-top, most enthusiastically-recommended picks.
- Chef Michael Smith’s Thai Coconut (Red Curry) Soup with Chicken & Noodles
- Not A Curry’s Thai Coconut (Green Curry) Shrimp Noodle Soup with Tofu
- Nigella Lawson’s Cold Cure Soup (onion, orange, lime, ginger, cinnamon, chicken: your house will smell like heaven)
- BA’s Chicken Khao Soi (very rich; will stick to your ribs)
- BA’s Tom Ka Gai (if you can find galangal, it makes this soup)
- Ellie Krieger’s Savory Carrot Cashew Soup (healthy & vegetarian)
- my recipe for Pasta e Fagioli
- my recipe for Creamy Spring Onion, Pea, and Zucchini Soup (easiest imaginable prep)
- Victoria Granof’s Pasta con Ceci (sometimes I like it thick, more like a pasta dish, and sometimes I add more water and loosen it up because I want it brothier, like a soup)
- my adapted version of Caldo Xóchitl(-ish)
- Smitten Kitchen’s 44-Clove Garlic Soup (don’t be afraid of the number; it’s surprisingly refined and understated)
- Yvette Van Boven’s Daube Provençal (stew beef marinated in, then simmered with orange, olives, and a whole bottle of Côtes du Rhône)
- BA’s Poached Cod with Tomato & Saffron (note: I double all the ingredients but the fish, and add olives and capers, to make this more like a stew than a poach)
- America’s Test Kitchen’s brilliant Creamy Cauliflower Soup (nearly dairy free, but super creamy)
- my own recipe for Vichyssoise, adapted from a 1962 recipe in Gourmet
- Alison Roman’s Spicy Noodle Soup with Mushrooms & Herbs (vegan)
- Sue Li’s Lemony Shrimp & Bean Stew
- Colu Henry’s Roasted Tomato & White Bean Stew
- Kay Chun’s Hot and Sour Dumpling Soup
- Eric Kim’s Cornish Game Hen Soup with Garlic, Ginger, and Fried Shallots
- With Spice’s Cabbage, Onion, and Farro Soup
- Veselka’s Cabbage, Sauerkraut, and Pork Soup
- Classic Billi Bi (an elegant, wine-y, old-school cream of mussels soup)
- Julia Turshen’s Chicken Tortilla Soup with the Works (requires a huge pot and an entire afternoon. Worth it.)
- Elaine Louie’s completely brilliant Miso French Onion Soup (vegan if you leave out the melted cheese at the end)
hthrloooo
Adding these newly discovered favorites to the list:
- Andrea Nguyen’s Vietnamese Canh. Shrimp, onion, ginger, fish sauce, mustard greens: very simple, clean flavors, takes just a few minutes, and absolutely lovely with some glass noodles in it, plus a little sriracha and/or hoisin.
- Urvashi Pitre’s Instant Pot Tom Kha Soup. This comes the closest of any soup I’ve ever made to my favorite restaurant version of coconut shrimp soup. Do leave the shrimp tails on, if you can: it gives the broth more flavor and makes it come out absolutely bewitching and addictive. I usually throw in half a block of cubed tofu at the end, as well.
- Marcella Hazan’s Broccoli and Potato Soup. Aesthetically, this is a homely soup, but it is so comforting and delicious, especially served with a spoonful of crème fraîche swirled into the bowl at the end. This soup benefits from using homemade rather than boxed or bouillon broth.
- Rotisserie Chicken Soup with Pierogi and Lots of Herbs. This one relies on boxed broth and frozen pierogies: easy, fast, and as homey and cozy as a warm blanket.
- Pat Tanumiharja’s Instant Pot Soto Ayam. This Indonesian soup is amazing and richly aromatic and chickeny, but all the garnishes/fixings take it right over the top into the sublime. I always use all of the ones suggested in the recipe.
- J. Kenji López-Alt’s 30-Minute Pressure Cooker Pho Ga. This soup changed our life this year. The amount of flavor you can get out of the aromatics and chicken in just a half-hour in the instant pot is nothing short of mind-blowing. I’ve learned to be sure and get a good, deep char on the onion and ginger before proceeding to the other ingredients.
- Spicy Kimchi Miso Soup. This vegetarian one helped get us through a long, cold winter. I usually serve this with a scoop of rice.
- Instant Pot Kimchi Beef Stew (Kimchi Jigae). This one is similar, but it’s much heartier from the beef. I also learned from firsthand experience that it freezes and reheats very well.
- Carla Lalli Music’s Hammy Chickpea Soup. I normally soak the chickpeas overnight (even though the recipe doesn’t call for it) to make sure they cook evenly the next day. This soup is genius: all the carrot, garlic, and onion that cook in the soup with the legumes get fished out and put into a bowl with some of the broth, plus a scoop of the chickpeas, and pureed into a vegetal thickener for the soup. This stuff is out of this world. I forgot to add the red pepper flakes the first time I made this, and now I skip them on purpose because I actually prefer the soup mild.
- Turkey Soup with Lime and Chile. We had this the day after Thanksgiving to use up leftover turkey. It’s dynamite.
- Pressure Cooker Miso Chicken Ramen with Bok Choy. Makes a great (and easy) base for ramen, and all that’s involved is throwing everything into the instant pot – no searing or sautéing or extra steps – so it’s great for a weeknight.
- Urvashi Pitre’s Instant Pot Indian Tomato Coconut Soup. This tasted like the Indian version of Campbell’s tomato soup. It’s sweet and spicy and wonderful.
- Hot or Cold Creamy Lettuce Soup. So, this never comes out as pretty color-wise or as smooth as in the photo, but it is so delicious. I love it hot or cold, especially with a few drops of truffle oil on top.
- Half Baked Harvest’s Instant Pot Pesto Zuppa Toscana. Made this twice. It’s so bright and rich and hearty (and easy).
- Joshua McFadden’s Cream of Celery Soup with Celery Leaf, Vinegar-Plumped Raisin, and Toasted Walnut Relish. I was stunned by the ferocity of how much I loved this soup. It is pure, beautiful celery (plus sweet/crunchy/rich with the toppings).
- Molly Baz’s Coconut Cod Chowder with Seasoned Oyster Crackers. The warm broth and spices – coconut, ginger, coriander, turmeric, cardamom – transform the leek, potato, and cod. This was a revelation, such an inspired combination of flavors: thick, rich, bright, fragrant, slightly spicy. And those seasoned oyster crackers are genius.
Hi everyone! I haven’t done a soup masterpost in a while, so here’s an updated list of favorites/discoveries from the past year or so.
SO pleased with how these milk-chocolate pumpkin-shaped biscuits turned out! 🎃🍫🍪
Recipe here (or just scroll down a few posts on this blog!)
These things are almost Baba Yaga levels of magic, because those “layers” of soft cake? They are baked hard, first. It is the “frosting” layered between them that softens it into a gorgeously textured delight. You have to make medovik a couple days in advance in order to get everything juuuust right.
it's been a while since I posted on here, but I made breadsticks yesterday! some black pepper, some rosemary, some sesame seed, all salty and delicious!