Pic related is the split pea soup I just finished. What are some of /ck/'s favorite wintertime comfort soups and stews?
Pretty much any sort of soup or stew. I made some beef vegetable soup last month with the last of the leftover prime rib I made on Christmas.
I also tend to braise a lot of stuff in the winter as well.
Yesterday I made a pork sirloin tip roast that I seared and then braised in a dutch oven with red cabbage, apples and onions. Came out very nicely.
I'm thinking that I'll make some chicken and andouille gumbo once I finish off the leftover pork and cabbage. I also made arroz con pollo last week and some beef bourguignon a couple weeks ago. All have made me feel comfy during the chilly winter.
French onion, nigga. Nothing like it. 10/10 comfy soup
I made Hamburger Soup in my new electric pressure cooker. It was really fucking good. I want to use this thing to cook all the time now.
Chef John has a pretty convincing recipe. Has a few innovations, and I haven't tried it yet, but anything I've made of his has turned out splendidly.
I know this is a hipster meme but I have been wanting to make a "bone broth" that is nourishing and can fill me up that I can eat for supper because I need to lose some weight. Sometimes I'll drink chicken broth and it's surprisingly filling for being basically water, but I'd like to go beyond that. I thought about ham or just pork in general because I smoke a lot of hams and butts.
Butternut squash soup
Start by sautéing garlic, onion and ginger, seasoning with cumin and chilli powder. To that add squash and an equal weight of stock. Simmer until soft, puree, and finish with coconut milk, paprika and pepper.
Use virgin olive oil instead of coconut if you want a more savoury flavour, damn comfy meal either way.
Soup isn't going to fill you up either. The idea is it makes you more full once you have your main meal.
Here's a copy paste of my most recent. Shrimp and Corn Chowder:
Shrimp and Corn Chowder
-Mirepoix like the turkey dumpling (carrots peeled, sliced into rounds-- or halved if larger carrots, rough diced onion, rough diced celery)
-Shrimp, halved, then thirded. Seasoned with louisiana-style hot sauce.
-just enough garlic, maybe half a head
Cook the chopped bacon on medium until almost burnt.
Add the mirepoix, cook until soft.
Season with pepper, thyme, parsley, a little mustard, tomato paste whatever.
Add potatoes and corn, cooks for a little sear, add flour and cook some more.
Deglaze with sherry, add garlic.
Add whole milk, shrimp-infused chicken broth
Stir in some cheese (I used mozz, provalone, and parmesan)
Cook until potatoes halfway done, add shrimp,
Turn off heat when potatoes 99% done
Probably missed a step or something
it should be fairly noted that its actually a lot more time consuming than people think. It easy, it just needs to simmer, but ive heard several times in order to reach good flavor and not just onion flavor, one has to simmer like 5 hours or so
OP here, today made the soup, cooking the peas down and I had some and it was tasty.
I'm gonna cook it for another hour or two tomorrow and eat some more and see if the flavor improves at all with the extra cooking
This is my first time doing split pea soup on the stove, before i've done it in the crockpot with excellent results. I'll update with results.
Butternut squash roasted with onions and garlic in a table spoon of honey, the. Pureed with stock, cumin, rosemary and a bit of chilli (lots of salt and pepper a well)
Or just a good standard French onion
I made a big batch about a week ago. Pretty tasty. Mine was rather thick, with fine diced mirepoix. I used a ham hock as well as some ham which I sauted before adding. Pretty darn good. Served it up with a little sour cream and fresh black pepper, because I'm a pig. Quite good.