Soup, anyone? Stick to Campbell's. — Page 2

D2,

The soups that I referred all came from upscale restaurants. In fact those are the worst offenders when it comes to ruining perfectly wonderful dishes through a chef's "creativity." (There's only about a thousand cooking shows on tv, so how come none of these high-end chefs can cook?)

So, D2, you are right. You actually can get better soups in a diner or a take-out place. But I've had plenty of lousy ones in both, as well. It's a gamble, wherever you go.

That's why I said stick to Campbell's. Not that it's great. But it's acceptable, and at least you know what you're in for. It's better than risking an unwelcome surprise.

You guys inspired me, too. I just went to the nice-soup-nazi place and got a lovely mushroom brie.

"That's why I said stick to Campbell's. Not that it's great. But it's acceptable, and at least you know what you're in for. It's better than risking an unwelcome surprise."

AfterEight, you shock me! I thought you were all about risk.

The only canned soup I've eaten in years is Snow's clam chowder- only because my mother and grandmother, both New Englanders, swear it's the best pre-made clam chowder.

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"The only canned soup I've eaten in years is Snow's clam chowder"

How is it?

I make a really delicious carrot soup garnished with creme fraiche. That and potato celery are my favorites. I divide them into individual portions and keep them in the freezer.

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This is an interesting thread to read when you've got several gallons of split pea soup simmering in the stove for a church dinner later this week!

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Snow's is my favorite canned clam chowder. Nothing beats something freshly made, though.

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I never order soup from a restaurant, save for a few exceptions (matzo ball at a deli, authentic soup from a Chinese/Thai restaurant etc). Not to sound like a curmudgeon, but I find that soup is almost always the most overpriced item on the menu (in terms of quality and what you get for the price) and the most hit or miss. As others have noted, it's quite easy to make delicious homemade soups, so I normally make a large pot when I'm in the mood, freeze the leftovers, and enjoy for weeks at a time.

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My carrot soup doesn't have a specific recipe, as I just taste as I go, but I will give you the basics.

2 pounds-ish carrots, peeled and shredded
1 large or 2 small onions, peeled and sliced
Vegetable or chicken bullion, amount depending on taste
1/4 cup tomato paste
1/2 cup heavy cream (I usually sub milk and the taste isn't far off)
Salt and white pepper to taste
Creme fraiche for garnish (I often sub Greek yogurt)

Cover the shredded carrots and onions in enough water to cover and bring to a boil. Add the bullion and just let it all cook until the vegetables are very soft, stirring often. Use an immersion blender (or pour it all into a blender) to blend to thick soup stage. Add cream and tomato paste. Cook to desired thickness and add salt and white pepper to taste. I use white pepper because it keeps the pretty solid color. Serve with a dollop of creme fraiche or Greek yogurt. It's great with a crusty French bread.

And the potato soup is just a Southern, non-recipe dish I learned from my mom. You cook peeled and cubed potatoes just enough water to cover them. Saute diced onion and celery in butter until translucent. Before the potatoes break down, add the vegetables and a large amount of whole milk. (My mom uses half and half.) Now you just cook it until it thickens, adding more milk, butter and salt and black pepper to taste. You can blend this as well, but I prefer it more rustic and chunky. The amounts of everything are different every time. It's especially good with a little shredded sharp cheddar on top. lol Sorry I can't be more helpful.

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Updated On: 3/4/12 at 12:02 PM

I'm at this moment trying to re-create the Hungarian wild mushroom soup I had on Friday from a place near my office.

Fingers crossed . . .

I was pretty pleased with it! Mushrooms, onion, vegetable stock, paprika, red pepper, dill, parsley, lemon, yogurt, butter milk, and sour cream. (Went with Greek yogurt and reduced-fat sour cream).

This is my preferred spot. It can have a lengthy line, but they're fast, and I'm usually eating off the peak lunch hours anyway. I've never had a bad soup from there (although the fruit that comes with it can be a little sad-looking at times). And they're happy to let you sample if you're not sure whether you like a certain combo!
The Soup Spot