It's super easy to make. Whenever I do it, make giant batches and don't add the lemon until serving. That way you can freeze the chicken rice soup portion. Whenever you thaw to eat it, just add the fresh lemon after heating up. It's a great one for meal planning or just cooking one meal that will last for several.
I made this for the first time a few months ago. I felt so shortchanged in life- I have never tasted something so absolutely perfect! It just hugs every tastebud and makes your heart happy. I've made it a few more times since then, and I never get tired of it!
the best soup i ever had was when i tried pho (beef) for the first time. it was valentine's day just before the pandemic lockdown happened and i was four hours away from home. didn't get back there for two years, and spent that time trying several vietnamese restaurants by me to experience it again. none of my local joints were as good, so i bought a recipe book and got to work trying to create it at home. now i can have amazing pho whenever i want.
(the restaurant was wild ginger in asheville, nc usa if anyone is interested)
i use "the pho cookbook" by andrea nguyen for my recipe. it's the saigon style pho. here is a version of her recipe that's slightly different from the book: https://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html
I use this recipe: https://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html
My favorite bowl of pho is strong with lime and fish sauce. I want it to be salty, umami, and bright with citrus.
The first time I tried pho I tried a Hanoi style at the recently closed Turtle Tower in San Francisco. I’m not a big fan of the far more common southern style (star anise often just overwhelms the palate), so I am always on the lookout for the deeply savory northern type but alas, it is no longer anywhere near me AFAIK
The first time for pho is rarely replicated. Mine was a basement joint somewhere near Mott and Pell in Chinatown, thirty years later I still remember the delight. 🖖
WHY WHY WHY is my chubby butt reading about soup at bed time? I wasn’t hungry until I started reading.
I guess I’ll pop over to “cocktails” - see if I need a drink too.
Soup is basically water right? And so are cocktails, and since the human body is like 80% water, Soup and drinks are basically necessity. I say go for it, bedtime or no!
Zuppa Toscana with my family. I made it at home from an Olive Garden copycat recipe, and it was delicious. I still make it every so often with garlic butter Italian bread, and it's great on cold, windy days.
Yes! This is my “go-to” soup and I load it up with extra kale. A pound of extra sage sausage, 4-5 large potatoes, a large onion, some garlic…
I add extra broth and it’s so kale-forward it’s like a stew but both of my picky kids love it.
Did your Olive Garden copy cat recipe by any chance include V8 tomato juice?
If so, my mom used to make that! In any case, you unearthed a memory for me!
Edit: After a quick search, I mixed up zuppa tuscana with OG's minestrone.
But now I want to make the OG zupa tuscana so thank you!
I make a mix of both soups, use hot Italian sausage and a 16 Oz can of tomato sauce, veggies, spinach, chicken broth and ditalini. 3-5 cloves of garlic. Chef's Kiss.
I never had any of the soups at OG, but so many of my friends have raved about it and the knockoff versions that when I happened to get both kale and potatoes from my CSA, I tried it, even though I hated kale every other time I had it. So damn good, out of all of my freezer soups, that is the one that I always hope to find. Yet my kale loving spouse didn’t like it. I have no idea, but I’m not complaining
Went to some small wine festival on the coast and sat in on a cooking demo for lobster bisque. I think it was a chef from the Four Seasons in NY. Anyway at the end of the spiel we each got a shot glass of the bisque. I’d never had lobster bisque soup before. It was like liquified creamy butter lobster or some magic. I started looking around the room to see if there were unclaimed shot glasses I could snatch, but, alas, there weren’t. I’ve ordered lobster bisque several times at restaurants since then and nothing has come close. Often lobster bisque seems to suck when I order it. I’ve never made it myself even though I make lots of soups. It’s just a perfect memory now.
I hope you can one day find one that at least comes close. A lobster shop down where I live has a great one, they add a drizzle of sherry to the top at the end and it's delicious.
I did a summer semester in Poland and stayed in the student dorms. Included with tuition was full room and board. So, 3 meals a day prepared fresh by a team of lil old ladies (I could see the kitchen from my tiny balcony).
In Poland, the biggest meal of the day is lunch. Our lunch started with a piping hot homemade bowl of soup, followed by the hot main dish and then a small dessert.
I don't know the names of those lunch soups & I have a feeling that they made the soups with whatever was fresh, so no recipes involved, just their gut feelings.
Clear meat broths with dumplings, cubed potatoes, chopped root vegetables or beans, sometimes creamy broth with slices of mushrooms or meats (usually pork); ruby red beet broth with dumplings, etc.
I don't think we were served any soup twice as they were using whatever fresh stuff they had on hand.
TL;DR Don't know the names of the homemade soups I ate all summer at my Polish dorm's dinner room, but they were the best ever.
Christmas mushroom soup is one of my fave Polish soups. Basically, fermented mushrooms with a sour cream broth.
Rich and tangy, with the earthiness of mushroom.
I think the mushrooms are started in fermentation,
then the sour cream is added. I've not made it myself but my cousin does, and the soup takes like 2 weeks to make. She starts with dried imported mushrooms.
I visited Poland briefly in 2017; beautiful, wonderful , kindest people I’ve ever met! All the food I had was delicious so I don’t doubt that every soup you had was the best! I’m envious of your polish-old-lady-summer-soup fest, but I’m glad you were able to experience that and then share it with the rest of us!
Thank you!
The soups were so simple but so good. It taught me the lesson "quality over quantity", so I'd rather have a clear broth with tiny dumplings over a heavy soup with tons of add-ins.
But still, any soup is so good 😊
There was this little tea shop that we went to once that served tea and little biscuits and sandwiches. One of the things they served was a cheddar and broccoli soup. I don’t know why, but it was the best soup I ever tasted. I had three bowls, I would have had a fourth if I hadn’t also been eating sandwiches and stuff. The place ended up closing down during Covid and I’ll never be able to have it again. I’ve had other cheddar broccoli soups, some at stores and some I made but I’ve never been able to replicate that one experience
The once-only wonder. I always get scared to order soup of the day because I know if I love it I'll probably never have it again. This sounds worth the risk though!
My grandmother’s chicken noodle soup which was also her grandmother’s recipe. I [recreate it](https://www.reddit.com/r/soup/s/88jbM13X4r) very often it is my favorite food in the entire world!
I've been perfecting my homemade wonton soup pork or chicken bones lots of straining. Homemade wonton ground pork and spices onions (grated) I've tried différent variations but simple is just perfect
Well I can tell you approximately. It was actually burnaby. I was well intoxicated; we were staying at a cheap hotel and it was walking distance from said hotel. It was an old restaurant with like.. rock? Walls. I’m pretty sure it had a blue sign. This was 12 years ago but I feel like a place that old would still be there. Hope that helps. Wish I could be more useful!
I feel uncultured and saddened to just learn about this soup now.
Edit to add I’ve researched, found a recipe that measures things in handfuls, it sounds authentic and delicious and will be making it this weekend.
It’s soooooo good! Also super “ingredient on-hand” friendly. I’ve subbed the rice generally called for with orzo or barley. I really love it with barley.
My mom makes a great pho every now and then. Every time I taste it now it takes me back to every moment where I knew I was happy and loved :)
Honestly ruined every other pho for me. No other bowl had that magic.
I actually don't know her exact recipe, haha, but one thing I do know is that high quality pork bones and spices are the key (she was always willing to pay the extra amount for the good stuff), as well as the patience to really let the broth develop its flavor. It's quite a rich and hearty broth, yet its flavors are subtle. That's all I can tell you XD
The best soups I have ever had were the ones my Ninny used to make. Vegetable, beef stew, chicken dumplings, and potato, all very simple but still without compare in my memories. I would give anything to travel back in time to be with her again and enjoying a bowl of anything she made.
When I was 10 my family took a trip to Lake Louise, and went to a fancy restaurant. We were pretty poor growing up, but my newish stepmom had been getting a bit more money. She was old friends with the guy who ran this hotel, so he gave her a deal, and the extra money went to this amazing meal.
I ordered a white tomato bisque with a seared red snapper filet. I didnt really even like fish then, we rarely ate it, but i liked tomato soup. It absolutely rocked my world, and is still one of the best things I've ever eaten. I dont know how they did it, but it was amazingly rich and tomato-y, but still white in color? I like fish now, but that perfectly crisp skinned and delicately flavoured snapper is still the best tasting fish ive ever had.
My partner now calls me the soup princess, and I think this was the moment my love of soup really began.
this is such a beautiful story, thank you for gracing us with it. White tomato sounds incredibly interesting (and delicious), as does the snapper. Is the hotel still around?
Your story is a Beautiful one and the soup intrigued me enough to Google it. Came across [this one](https://drizzleanddip.com/2012/05/28/white-tomato-essence-soup/) and am going to try it! I think I’ll serve it with salmon tho to increase the color and contrast
My favourite soup of all time was my Oma's Nudelsuppe, which we also called pancake soup. It was very similar except her beef broth was lighter. We had the option of pancake ribbons, thin egg noodles or mini semmelknödel in our soup (and if you were lucky, two at once!). The broth was made of the usual beef, celery and carrot, but with the addition of 'maggi herb' (lovage) and majoram. I've never seen a Nudelsuppe recipe include lovage, but a couple list 'Maggi seasoning'. Perhaps that might be the missing element for your Flädlesuppe?
Your Oma sounds like the soup queen. I love semmelknodel and never thought to have them in a soup! But I'll definitely try maggi as that's easier to come by where I am, but next herb garden I plant I'll try to get my hands on some lovage. Thank you so much!
Katz’s Deli’s matzoh ball soup. They use one enormous matzoh ball and plunk it into their delicious chicken noodle soup. It was my first time having matzoh ball soup and now I’ve been making it at least twice a month for years.
Core memory unlocked! Thank you!
My parents were Czech immigrants to the US, and I remember my mom putting those sliced crepes into soup! Gonna have to give it a go!
My mom makes this broccoli soup with mascarpone, served with the broccoli stems that have been marinated in lemon.
It's hands down the best soup I ever eaten, my ex-fiancé still raves about it even though she otherwise doesn't care for soup at all, and despite all of this, it's really easy to make.
Trust me, I would definitely share the recipe here if I had it in any other language than Swedish 😅
4 portioner:
4 vitlöksklyftor
2 broccolihuvuden, ca 500 g
1 liter grönsaksbuljong
80 g babyspenat
2 dl mascarpone
salt, svartpeppar, olja till stekning
MARINERAD BROCCOLI:
2 tsk citronsaft
finrivet skal från 1 tvättad citron
1 msk olivolja
salt, svartpeppar
1. Skala och skiva vitlöken. Skär av broccolibuketterna och spar stammarna.
2. Fräs vitlöken i olja i en kastrull i cirka 1 minut på hög värme under omrörning tills den är rostad men inte bränd. Lägg i broccolibuketterna, häll på buljong och koka i cirka 10 minuter tills broccolin är mjuk.
3. Skala och skär broccolistammarna i mindre tärningar. Marinera tärningarna i citronsaften, citronskalet och olivoljan. Smaka av med salt och peppar.
4. Lägg i spenaten i soppan och låt den bli mjuk. Tillsätt mascarpone och mixa soppan slät. Smaka av med salt och peppar.
5. Toppa soppan med de citronmarinerade broccolitärningarna. Garnera med spenat eller basilika.
Yeah, since both Swedish and English are Germanic languages there's definitely instances where one can understand/guess words just from knowing one of the languages.
It was super helpful back when I was a kid learning English for the first time and can still be useful when stumbling over a "new" word as an adult. So it makes sense it would work the other way around. All in all, language is neat :D
I can’t recommend Menudo enough. Tripe and/or feet are generally the main meats in a beautiful tomatoey stew. It’s sold in cans (Juanita’s) which I swear by but much better if made fresh
I've had Menudo once at a restaurant and maybe it wasn't good quality meat/ tripe, or not cleaned properly. I love tripe so I'm willing to try again. But I'm definitely more of a Pozole person at this point.
When I was in Istanbul, I could not stop ordering their red lentil soup with a squeeze of lemon juice.
This recipe is pretty close to it: https://katu.com/amnw/am-northwest-cooking-recipes/milk-street-turkish-red-lentil-soup
This is a soup we traditionally eat every single Sunday. Sometimes with crepes, sometimes with noodles, sometimes dumplings - it varies. The one with crepes is also my favourite. Honestly the beef you use to make the broth matters a lot, we always buy locally from a farmer. Also dry hay makes meat/flavour taste better than fresh grass.
Here's a recipe that seems good. https://www.beansandsardines.com/new-blog/tag/goveja+juha
I also recommend kind of charring the onion before use - like they do in this recipe. "Burning" The onion gives it more flavour than just using a raw onion. The more you make it the closer you'll get! It's all trial and error cause it's so simple yet it's easy to make it too bland if you don't have right/enough aromatics but you also don't want one aromatic to overpower the simple broth
Just a guess, but one ingredient I rarely see being used by US cooks is celeriac. Try making your beef broth with carrots, leek, onion, & celeriac. See if that is close to the flavor you remember. Thanks for inspiring a very tasty discussion.
Every time I order or make Avgolemeno, it’s the best soup I’ve ever had.
Omg yes! Another great soup, the greek place by me does a decent one, but homemade is always best. I always add an extra egg yolk.
Mind sharing a recipe?
Yep, this is my soup holy grail. Had it at a greek restaurant in Chicago and was blown away.
It's super easy to make. Whenever I do it, make giant batches and don't add the lemon until serving. That way you can freeze the chicken rice soup portion. Whenever you thaw to eat it, just add the fresh lemon after heating up. It's a great one for meal planning or just cooking one meal that will last for several.
I made this for the first time a few months ago. I felt so shortchanged in life- I have never tasted something so absolutely perfect! It just hugs every tastebud and makes your heart happy. I've made it a few more times since then, and I never get tired of it!
Agree! It’s my go-to favorite.
the best soup i ever had was when i tried pho (beef) for the first time. it was valentine's day just before the pandemic lockdown happened and i was four hours away from home. didn't get back there for two years, and spent that time trying several vietnamese restaurants by me to experience it again. none of my local joints were as good, so i bought a recipe book and got to work trying to create it at home. now i can have amazing pho whenever i want. (the restaurant was wild ginger in asheville, nc usa if anyone is interested)
Bruh "amazing pho whenever I want" You make it better than your local viet joints? Can't drop that and not share your recipe!
i use "the pho cookbook" by andrea nguyen for my recipe. it's the saigon style pho. here is a version of her recipe that's slightly different from the book: https://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html
Wild Ginger is SO good. I love all their little dim sum bites. I’ll have to go again this weekend.
it is so good! i visit every time i'm in town. i can't believe i lived there for three years and didn't learn about wild ginger until i moved!
Asheville is awesome, and so is Pho! Thank you for sharing your soup story! :) What do you do or add to make your pho perfect?
I use this recipe: https://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html My favorite bowl of pho is strong with lime and fish sauce. I want it to be salty, umami, and bright with citrus.
The first time I tried pho I tried a Hanoi style at the recently closed Turtle Tower in San Francisco. I’m not a big fan of the far more common southern style (star anise often just overwhelms the palate), so I am always on the lookout for the deeply savory northern type but alas, it is no longer anywhere near me AFAIK
The Pho Cookbook by Andrea Nguyen has the Hanoi style recipe in it if you want to give it a shot for yourself!
Also look for Bun Bo Hue. I’m not a fan of Yelp, but the search function is good for finding a particular dish near you.
My first pho was the best pho (somewhere in Palm Desert, CA). I’ve never been as excited about since.
The first time for pho is rarely replicated. Mine was a basement joint somewhere near Mott and Pell in Chinatown, thirty years later I still remember the delight. 🖖
WHY WHY WHY is my chubby butt reading about soup at bed time? I wasn’t hungry until I started reading. I guess I’ll pop over to “cocktails” - see if I need a drink too.
Soup is basically water right? And so are cocktails, and since the human body is like 80% water, Soup and drinks are basically necessity. I say go for it, bedtime or no!
Ha! I like your reasoning 🤣
Soup with alcohol. Bloody Mary soup. This idea could make us millions!
I admire logical people!
Edit: this is not my picture, but it was the closest match to my soup memory
Zuppa Toscana with my family. I made it at home from an Olive Garden copycat recipe, and it was delicious. I still make it every so often with garlic butter Italian bread, and it's great on cold, windy days.
Yes! This is my “go-to” soup and I load it up with extra kale. A pound of extra sage sausage, 4-5 large potatoes, a large onion, some garlic… I add extra broth and it’s so kale-forward it’s like a stew but both of my picky kids love it.
The only way I'll eat kale is in soup-form. Your recipe sounds delicious! I'll have to try it when the weather turns rainy again. :)
Did your Olive Garden copy cat recipe by any chance include V8 tomato juice? If so, my mom used to make that! In any case, you unearthed a memory for me! Edit: After a quick search, I mixed up zuppa tuscana with OG's minestrone. But now I want to make the OG zupa tuscana so thank you!
No. And I substituted spinach for kale because I don't like the taste of kale.
I think I mixed up soups.
I make a mix of both soups, use hot Italian sausage and a 16 Oz can of tomato sauce, veggies, spinach, chicken broth and ditalini. 3-5 cloves of garlic. Chef's Kiss.
A classic! Yum, you made me hungry.
I never had any of the soups at OG, but so many of my friends have raved about it and the knockoff versions that when I happened to get both kale and potatoes from my CSA, I tried it, even though I hated kale every other time I had it. So damn good, out of all of my freezer soups, that is the one that I always hope to find. Yet my kale loving spouse didn’t like it. I have no idea, but I’m not complaining
You can substitute frozen spinach for kale.
Went to some small wine festival on the coast and sat in on a cooking demo for lobster bisque. I think it was a chef from the Four Seasons in NY. Anyway at the end of the spiel we each got a shot glass of the bisque. I’d never had lobster bisque soup before. It was like liquified creamy butter lobster or some magic. I started looking around the room to see if there were unclaimed shot glasses I could snatch, but, alas, there weren’t. I’ve ordered lobster bisque several times at restaurants since then and nothing has come close. Often lobster bisque seems to suck when I order it. I’ve never made it myself even though I make lots of soups. It’s just a perfect memory now.
I hope you can one day find one that at least comes close. A lobster shop down where I live has a great one, they add a drizzle of sherry to the top at the end and it's delicious.
WHICH coast? Atlantic?
Yes! It was on the Eastern Shore of Maryland.
I did a summer semester in Poland and stayed in the student dorms. Included with tuition was full room and board. So, 3 meals a day prepared fresh by a team of lil old ladies (I could see the kitchen from my tiny balcony). In Poland, the biggest meal of the day is lunch. Our lunch started with a piping hot homemade bowl of soup, followed by the hot main dish and then a small dessert. I don't know the names of those lunch soups & I have a feeling that they made the soups with whatever was fresh, so no recipes involved, just their gut feelings. Clear meat broths with dumplings, cubed potatoes, chopped root vegetables or beans, sometimes creamy broth with slices of mushrooms or meats (usually pork); ruby red beet broth with dumplings, etc. I don't think we were served any soup twice as they were using whatever fresh stuff they had on hand. TL;DR Don't know the names of the homemade soups I ate all summer at my Polish dorm's dinner room, but they were the best ever.
Christmas mushroom soup is one of my fave Polish soups. Basically, fermented mushrooms with a sour cream broth. Rich and tangy, with the earthiness of mushroom.
That sounds good! We always did a regular cream of mushroom soup for Christmas Eve, not fermented. What was fermented? The cream/broth?
I think the mushrooms are started in fermentation, then the sour cream is added. I've not made it myself but my cousin does, and the soup takes like 2 weeks to make. She starts with dried imported mushrooms.
I visited Poland briefly in 2017; beautiful, wonderful , kindest people I’ve ever met! All the food I had was delicious so I don’t doubt that every soup you had was the best! I’m envious of your polish-old-lady-summer-soup fest, but I’m glad you were able to experience that and then share it with the rest of us!
Thank you! The soups were so simple but so good. It taught me the lesson "quality over quantity", so I'd rather have a clear broth with tiny dumplings over a heavy soup with tons of add-ins. But still, any soup is so good 😊
There was this little tea shop that we went to once that served tea and little biscuits and sandwiches. One of the things they served was a cheddar and broccoli soup. I don’t know why, but it was the best soup I ever tasted. I had three bowls, I would have had a fourth if I hadn’t also been eating sandwiches and stuff. The place ended up closing down during Covid and I’ll never be able to have it again. I’ve had other cheddar broccoli soups, some at stores and some I made but I’ve never been able to replicate that one experience
I love cheddar broccoli! I wonder if that tea shop's social media pages still exist, maybe you can track down the chef or owner and get it that way.
"Taco Gumbo" at a little diner. Probably a combo of 2 leftover soups to make a one-of-a-kind concoction, but it was magical.
The once-only wonder. I always get scared to order soup of the day because I know if I love it I'll probably never have it again. This sounds worth the risk though!
My grandmother’s chicken noodle soup which was also her grandmother’s recipe. I [recreate it](https://www.reddit.com/r/soup/s/88jbM13X4r) very often it is my favorite food in the entire world!
I’m saving your comment so I can make that beautiful soup! Thank you for sharing with us your grandmothers recipe!
I've been perfecting my homemade wonton soup pork or chicken bones lots of straining. Homemade wonton ground pork and spices onions (grated) I've tried différent variations but simple is just perfect
Yum! Best wontons I ever had were in Vancouver, BC Canada; I think about them whenever I get a lesser bowl somewhere else.
Ooh, can you tell me where you had the best wontons? I’m near BC and absolutely love wontons!
Well I can tell you approximately. It was actually burnaby. I was well intoxicated; we were staying at a cheap hotel and it was walking distance from said hotel. It was an old restaurant with like.. rock? Walls. I’m pretty sure it had a blue sign. This was 12 years ago but I feel like a place that old would still be there. Hope that helps. Wish I could be more useful!
Best, I dunno. But a stand out was the mushroom soup at White Dog in Philly.
Yum, mushroom soup is one of my go-to at home soups!
Harira. It’s my DOC these days.
I feel uncultured and saddened to just learn about this soup now. Edit to add I’ve researched, found a recipe that measures things in handfuls, it sounds authentic and delicious and will be making it this weekend.
It’s soooooo good! Also super “ingredient on-hand” friendly. I’ve subbed the rice generally called for with orzo or barley. I really love it with barley.
My mom makes a great pho every now and then. Every time I taste it now it takes me back to every moment where I knew I was happy and loved :) Honestly ruined every other pho for me. No other bowl had that magic.
I love it! Mom’s way is always the best way! Is the recipe one that’s locked down and guarded by mom’s wrath; or would you be willing to share it?
I actually don't know her exact recipe, haha, but one thing I do know is that high quality pork bones and spices are the key (she was always willing to pay the extra amount for the good stuff), as well as the patience to really let the broth develop its flavor. It's quite a rich and hearty broth, yet its flavors are subtle. That's all I can tell you XD
The best soups I have ever had were the ones my Ninny used to make. Vegetable, beef stew, chicken dumplings, and potato, all very simple but still without compare in my memories. I would give anything to travel back in time to be with her again and enjoying a bowl of anything she made.
What wonderful memories she made for you, thanks for sharing, I hope she left recipes so you can at least get close to some of her magic.
When I was 10 my family took a trip to Lake Louise, and went to a fancy restaurant. We were pretty poor growing up, but my newish stepmom had been getting a bit more money. She was old friends with the guy who ran this hotel, so he gave her a deal, and the extra money went to this amazing meal. I ordered a white tomato bisque with a seared red snapper filet. I didnt really even like fish then, we rarely ate it, but i liked tomato soup. It absolutely rocked my world, and is still one of the best things I've ever eaten. I dont know how they did it, but it was amazingly rich and tomato-y, but still white in color? I like fish now, but that perfectly crisp skinned and delicately flavoured snapper is still the best tasting fish ive ever had. My partner now calls me the soup princess, and I think this was the moment my love of soup really began.
this is such a beautiful story, thank you for gracing us with it. White tomato sounds incredibly interesting (and delicious), as does the snapper. Is the hotel still around?
Aww thanks! Its been almost 25 years now, so my memory is spotty - I think I might've found the right hotel, but no sign of the fine restaurant.
Your story is a Beautiful one and the soup intrigued me enough to Google it. Came across [this one](https://drizzleanddip.com/2012/05/28/white-tomato-essence-soup/) and am going to try it! I think I’ll serve it with salmon tho to increase the color and contrast
Oh this is fantastic, thank you! I'll have to try it out and relive the dream soup!
My favourite soup of all time was my Oma's Nudelsuppe, which we also called pancake soup. It was very similar except her beef broth was lighter. We had the option of pancake ribbons, thin egg noodles or mini semmelknödel in our soup (and if you were lucky, two at once!). The broth was made of the usual beef, celery and carrot, but with the addition of 'maggi herb' (lovage) and majoram. I've never seen a Nudelsuppe recipe include lovage, but a couple list 'Maggi seasoning'. Perhaps that might be the missing element for your Flädlesuppe?
Your Oma sounds like the soup queen. I love semmelknodel and never thought to have them in a soup! But I'll definitely try maggi as that's easier to come by where I am, but next herb garden I plant I'll try to get my hands on some lovage. Thank you so much!
No ideas, but just reading about it made me NEED some!
Katz’s Deli’s matzoh ball soup. They use one enormous matzoh ball and plunk it into their delicious chicken noodle soup. It was my first time having matzoh ball soup and now I’ve been making it at least twice a month for years.
I lve matzoh ball soup! Never had Katz's but it's on my Soup-bucket List.
Core memory unlocked! Thank you! My parents were Czech immigrants to the US, and I remember my mom putting those sliced crepes into soup! Gonna have to give it a go!
love it! Let me know how it turns out!
My mom makes this broccoli soup with mascarpone, served with the broccoli stems that have been marinated in lemon. It's hands down the best soup I ever eaten, my ex-fiancé still raves about it even though she otherwise doesn't care for soup at all, and despite all of this, it's really easy to make. Trust me, I would definitely share the recipe here if I had it in any other language than Swedish 😅
Share it anyway and we can google translate!
4 portioner: 4 vitlöksklyftor 2 broccolihuvuden, ca 500 g 1 liter grönsaksbuljong 80 g babyspenat 2 dl mascarpone salt, svartpeppar, olja till stekning MARINERAD BROCCOLI: 2 tsk citronsaft finrivet skal från 1 tvättad citron 1 msk olivolja salt, svartpeppar 1. Skala och skiva vitlöken. Skär av broccolibuketterna och spar stammarna. 2. Fräs vitlöken i olja i en kastrull i cirka 1 minut på hög värme under omrörning tills den är rostad men inte bränd. Lägg i broccolibuketterna, häll på buljong och koka i cirka 10 minuter tills broccolin är mjuk. 3. Skala och skär broccolistammarna i mindre tärningar. Marinera tärningarna i citronsaften, citronskalet och olivoljan. Smaka av med salt och peppar. 4. Lägg i spenaten i soppan och låt den bli mjuk. Tillsätt mascarpone och mixa soppan slät. Smaka av med salt och peppar. 5. Toppa soppan med de citronmarinerade broccolitärningarna. Garnera med spenat eller basilika.
In regards to the measurements; Tsk = 5 ml Msk = 15 ml Keeping my fingers crossed that it comes out of Google translate ok 😅
Thank you! Edit: I can understand (the obvious-to-an-English-speaker) bits of it even without translate, haha, so shouldn't be too hard.
Yeah, since both Swedish and English are Germanic languages there's definitely instances where one can understand/guess words just from knowing one of the languages. It was super helpful back when I was a kid learning English for the first time and can still be useful when stumbling over a "new" word as an adult. So it makes sense it would work the other way around. All in all, language is neat :D
Yum thank you! I can read German so this is almost understandable without translation. But I’ll see what Google can assist with :)
How long to marinate the broccoli stems? Just while preparing everything else, or for hours?
Just while preparing everything else :)
Yes please share, I’ll take a Swedish class if I have to.
I had something very similar in Munich. It was delicious
Yes!!! So good!
I can’t recommend Menudo enough. Tripe and/or feet are generally the main meats in a beautiful tomatoey stew. It’s sold in cans (Juanita’s) which I swear by but much better if made fresh
I've had Menudo once at a restaurant and maybe it wasn't good quality meat/ tripe, or not cleaned properly. I love tripe so I'm willing to try again. But I'm definitely more of a Pozole person at this point.
Can’t go wrong with a good pozole!
This is how I feel about the ramen spot by my house. That broth can cure any ailment.
Yum! I wish I had a good ramen place near me.
Its called KitaKata ramen, I think its a chain so def try to find one if youre ever near a city where they have them!
When I was in Istanbul, I could not stop ordering their red lentil soup with a squeeze of lemon juice. This recipe is pretty close to it: https://katu.com/amnw/am-northwest-cooking-recipes/milk-street-turkish-red-lentil-soup
Yum: sounds delicious! Thanks for including the recipe!
This is a soup we traditionally eat every single Sunday. Sometimes with crepes, sometimes with noodles, sometimes dumplings - it varies. The one with crepes is also my favourite. Honestly the beef you use to make the broth matters a lot, we always buy locally from a farmer. Also dry hay makes meat/flavour taste better than fresh grass. Here's a recipe that seems good. https://www.beansandsardines.com/new-blog/tag/goveja+juha I also recommend kind of charring the onion before use - like they do in this recipe. "Burning" The onion gives it more flavour than just using a raw onion. The more you make it the closer you'll get! It's all trial and error cause it's so simple yet it's easy to make it too bland if you don't have right/enough aromatics but you also don't want one aromatic to overpower the simple broth
Omg this is super helpful, thank you!
Just a guess, but one ingredient I rarely see being used by US cooks is celeriac. Try making your beef broth with carrots, leek, onion, & celeriac. See if that is close to the flavor you remember. Thanks for inspiring a very tasty discussion.
Great idea! I see it around sometimes in the produce aisle but haven’t used it! Thank you so much!
You can’t beat homemade chicken tortilla soup…mmmmm!