It turned out delicious, but it is definitely not like most of my soups and not a very substantial soup. Something I would, were I to make it again, serve in small bowls as the soup course/side dish.
Recipe (or at least how I made it)
Couple of minced carrots
couple sticks minced celery
couple decent size shallots minced
dozen red bell peppers roasted and peeled and cleaned and cut up into rough chunks
couple cloves of garlic
coconut milk
heavy cream
chicken stock
salt
pepper
thai curry
cilantro
butter
crab
throw trinity and garlic in pot with butter, saute. Throw in red pepper, add some chicken stock, cook down for a bit. Use immersion blende until it has good consistency. Add coconut milk and curry and I used a little heavy cream. Stir. Season to taste with salt, pepper, and maybe some sugar if that is to your liking. Add crab. If you need exact quantities on any of these ingredients, don’t make this soup.
Tomorrow, making a tuscan bean soup in bulk.
War for Ukraine Update 44: Russia Selects a New Commanding General For Their Next Offensive
Omnes Omnibus
Holy shit, soup really is your thing now.
Yarrow
I had soup for dinner. Chicken soup. Out of a can. I wasn’t feeling well and it was easy.
What do you do with all this soup? You’re only one person. Do the critters eat it? Do you give it away? Freeze it? Can it? Eat it for weeks?
la caterina
Looks and sounds delish.
John Cole
@Omnes Omnibus: I am compiling recipes so I can make a soup stand when I retire.
sab
That looks excellent. Spouse is a tad bored with food here. That might help. ( Spouse should be bored. Our food has been boring.) Serious spicing distracts them from boredom, unless you cross over the line into unpalatable.
Omnes Omnibus
@John Cole: A boy has to have a dream.
sab
@John Cole: Cookbook in the meantime might help us, you and your blog. We need recipes, and the blog’s utilities always need money, not to mention all the technical support.
RaflW
“If you need exact quantities on any of these ingredients, don’t make this meal” should be on a nice piece of bleached beadboard in that lettering that mass market stores do for things like “Life’s a Beach!” and hung in my kitchen.
I mean, like, my partner calls me when I’m out of town to ask “What temperature do you set the steam oven for that salmon you make?” and there’s a pause as I have to think about the body memory of what it feels like to set the oven “Uhh, 375? 390? It’s 15 minutes, but then I look at it at 12 minutes and maybe add or subtract time. You’ll do fine.” (He did!)
?BillinGlendaleCA
@Omnes Omnibus: Some us dream of goat farming.
sab
@Yarrow: I hope you feel better. One tiny can you should be able to swallow. If not I am concerned.
sab
@?BillinGlendaleCA: I do, I do!
sab
@Omnes Omnibus: Recipes, interspersed by legal commentary from real lawyers.
?BillinGlendaleCA
@sab: There seems to be one in Malibu,
?BillinGlendaleCA
OT: I went out to shoot my first Milky Way shots of the season last weekend out in Joshua Tree, and was showing the couple of shots that I captured to my co-workers at the Home of the Orange Apron. One guy said that he had a light he wanted to give me, I said, no Freddie, you don’t have to, he insisted. The next day he hands me a LumeCube light panel, it’s worth about $150.
Emma
Both coconut milk and heavy cream, and it’s still not substantial??? Obviously, you didn’t put enough of either XD (I’m serious, you can use a 14-oz can of coconut milk in a curry no problem.)
Omnes Omnibus
@sab: Sounds horrific.
smike
@sab:
That cookbook sounds like a great idea! Personal recipes from all over the world? Well, duh…
“BJ Swallows” is what I would call it.
NotMax
Food Network needs a program titled Adequate Eats.
Also one called Darn Good Grub on a Peanut Butter Budget.
;)
NotMax
@smike
Sure that’s not already the name of some wee hour bargain basement televangelist?
:)
Uncle Cosmo
Cole,
I have a Tuscan White Bean Soup with Tomatoes recipe I can forward – entry #200 (page 254) in Maryana Vollstedt, The Big Book of Soups and Stews. Ate it for 10 days running, and it was excellent. My only gripe is that it called for a leek – $1.50 apiece down here, and not even the whole friggin’ leak.
In a large Dutch oven over medium heat, warm oil. Add onions, leek, carrot and garlic, and saute til tender, about 5 min. Add herbs, tomatoes, beans and stock. Bring to boil and simmer covered 1 hr. Remove herb sprigs if using, and bay leaf, and discard. Simmer uncovered until beans are tender, about 30 mins longer. Add salt & pepper, ladle into soup bowls, top with cheese.
Enjoy!
satby
I made carnitas in the slow cooker. Used a pork loin because that’s what I had, dumped about a cup of chunky salsa with onions I also needed to use up, added the spices: cumin, smoked paprika, Mexican oregano, cayenne, salt, and pepper. Also some roasted jalapeño, a roasted red bell pepper and fresh garlic; and let it all cook on low for 12 hours overnight. It’s delicious but I’m going to need to freeze half of it for later.
satby
@Yarrow: Yeah, eating all that bounty when you’re the only person in the house is my problem too. Freezing it usually means forgetting it until I just toss it because it’s been in there so long it’s freezer burned.
Steeplejack
@?BillinGlendaleCA:
Nice!
J R in WV
We have a big growth of ramps on the hillsides outside the house.
I’m thinking a crab–ramp curry might be just the thing for a day filled with sleety rain. Sort of Appalachian leeks, smaller but more pungent. They grow wild in the mountain hillsides in the spring.
Here where subsistence farming sometimes failed and people were desperate for fresh greens in spring after a hard winter with not enough to eat, they are extinct in the wild, so I’ve been planting ramps sold by the roadside this time of year.
I understand that in the Great Smokey Mountains Nations Park it’s now illegal to harvest ramps, because they were doomed to extinction by commercial ramp diggers not leaving enough to reproduce the next generation of rampen wonderfulness. That’s why our ramp patch is right by our house, people will walk in the woods looking for mushrooms, and if they find a patch of ramps, that puppy is gone asap. So far, so good around the house!
JaneE
I am not sure I have ever used a recipe for my own soup or stew. The recipes that work best for me are the method kind – one starch, one protein, 1 vegetable, appropriate broth type. If I use a recipe exactly it only happens once. I am not sure I have ever been so impressed that I followed it exactly twice.
Many of my soups are just ways to use up leftover veg that isn’t enough for two servings, or quick and dirties that start with stock (bought if that is what I have) and something frozen. I just try to have at least one thing that is fresh, or newly cooked.