Amazing Soups

Steve, on “Blue’s Clues,” said it best when they were looking for a clue: What is the difference between soup and stew?  Is it the potatoes?

Potatoes are definitely part of it, but it is more specifically the thickness of the dish and the length of time you are cooking that makes the difference.  If the ratio of liquid to meat/veg is more on the thin side, you have soup on your hands.  And if you are looking for stew as a finish, that also equates to “a problem.”

If you really want to geek out, I found this great chart cataloging everything from stews to bisques, to fumet to vichyssoise.    Go Check It Out!

Another geek reference, for those of us who just like to learn about everything: Soup Through the Ages: A Culinary History with Period Recipes/Victora R. Rumble…Amazing book for knowledge nuts and foodies.

With this newfound knowledge, I encourage mankind to really start making good soups this season.  Forego the canned soup for convenience and follow the path of our foremothers, and make amazing soup!

Turkey Goulash With Dumplings

Root, Root Turkey Soup

North by Southwest Chicken Soup

Chicken, Chickpeas and Tomato Soup

Creamy Chicken Tomato Soup

Peasant Stew

Beef Stew

Potato Soup

Minestrone

Quinoa and Lentil Soup

Tomato Soup

Broccoli and Cheese Soup

Gluten Free Clam Chowder (with a dairy free option)

Lobster Bisque

Potato and Leek Bisque

Quinoa and Lentil Soup

Out of the Barn Beef and Veg Soup

The Best Split Pea Soup

Down Home Chili

 

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