NCT's Iron Chef 20: Battle Soup

For Iron Chef 20, the secret ingredient is……..

Soup!

As with the other ICs, this is a challenge to ourselves. There is no judging, and no winner. We are ALL winners in this since we will all benefit from the creativity and new recipes that this challenge will bring us.

The rules are simple, make any kind of dish you want, however you want. Drink, Appetizer, Main Course, Dessert, etc. The only stipulation is that you must make a Soup in some way.

Once your dish is ready, it’s a good idea to make a new post with your recipe. Then, post a link and a picture of your recipe to this thread. Alternatively, if you like, post your recipe and pictures here. In the end, we will compile all the results into one thread for easy searching.

Now, let Battle Soup begin!

dang i made lentil soup 5 days ago!!

In the past month or so, I've made Coconut Shrimp soup and Potato soup. My two "go-to" recipes. Got to get creative now.

Hmmm.....I saw a opossum on the side of the road a mile back that didn't make it all the way across.........Roadkill Cafe!

Keltin said:

In the past moth or so, I've made Coconut Shrimp soup and Potato soup. My two "go-to" recipes. Got to get creative now.

Hmmm.....I saw a opossum on the side of the road a mile back that didn't make it all the way across.........Roadkill Cafe!

Click to expand...

OH EWWWWWWWWWWWWWWWWWWWWWWWWW!!

have this instead!!

Peep's Lentil Soup

OH! No fur or bones.....man that does look better!

Very nice looking soup Peeps.....and I'm LOVING that bowl!!

Keltin said:

OH! No fur or bones.....man that does look better!

Very nice looking soup Peeps.....and I'm LOVING that bowl!!

Click to expand...

thank you keltin. thats Lentil soup over rice in a visions bowl with the wide thumb handle.

blucccccccc blucccc yuck on fur and bones!!

I like this one . The varieties are endless.

Hmm. I bought some pumpkins this weekend and I've still got some lavender blooms I can pick. Maybe I'll make some pumpkin soup this weekend.

Keltin said:

In the past month or so, I've made Coconut Shrimp soup and Potato soup. My two "go-to" recipes. Got to get creative now.

Hmmm.....I saw a opossum on the side of the road a mile back that didn't make it all the way across.........Roadkill Cafe!

Click to expand...

I made Thai chowder yesterday, but didn't take any pics. Coconut soup is so good though. Especially in the fall.

Ok, I'll enter..

Crazy Mixed Up Creamy Bean Soup

http://netcookingtalk.com/forums/showthread.php?p=137776#post137776

good one

ALBONDIGAS SOUP
(Mexican Meatball Soup)

Broth:
1 14-ounce can of chopped tomatoes, with juice
1 clove garlic, minced or pressed
1 small onion, chopped
1 tablespoon adobo sauce from canned chipotles in adobo
3 tablespoon oil
3 cups beef or chicken stock

Combine the tomatoes, garlic, onion and adobo sauce and puree in
blender. Heat the oil in a large skillet and cook the pureed mixture for 5-10
minutes to mix the flavors. Add the stock and cook for ten minutes longer.

Meatballs:
1 pound ground beef
1 pound ground pork
1 cup cooked rice
3 to 5 tomatillos, depending on size
2 eggs
¼ cup cilantro, chopped
2 or 3 chipotle chiles in adobo sauce
2 cloves garlic
1 small onion, cut up

Puree the tomatillos, eggs, cilantro, chiles, garlic, and onion in a blender.

Place the meat in a bowl and add the rice. Stir in the blended sauce and
mix well. Shape the mixture into balls the size of walnuts and cook in the
tomato broth for 20 minutes (you may need to do this in two batches.)

Sprinkle with additional cilantro for garnish.

Serves eight.

Sass Muffin said:

Ok, I'll enter..

Crazy Mixed Up Creamy Bean Soup

http://netcookingtalk.com/forums/showthread.php?p=137776#post137776

Click to expand...

I'm so glad to see you stepping into the IC arena

Soup looks great!

BLACK BEAN SOUP WITH CHIPOTLE CHILES

1 pound dried black beans (2 cups), rinsed and picked over
4 ounces ham steak, trimmed of rind
2 bay leaves
5 cups water
1/8 teaspoon baking soda
3 tablespoons olive oil
2 large onions, chopped fine (about 3 cups)
1 large carrot, chopped fine (about ½ cup)
3 ribs celery, chopped fine (about 1 cup)
1½ teaspoons salt
6 medium cloves garlic, minced or pressed (about 1½ tablespoon)
1½ tablespoons ground cumin
1 tablespoon minced canned chipotle chiles in adobo sauce
2 teaspoons adobo sauce (from the can of chiles)
6 cups low-sodium chicken broth
2 tablespoons lime juice (1 to 2 limes)
Garnishes: lime wedges, minced cilantro, diced red onion, diced avocado, sour cream

Place beans, ham, bay leaves, water, and baking soda in large saucepan with tight-fitting lid.

Bring to boil over medium-high heat, removing scum as it rises to surface.

Reduce heat to low, cover, and simmer until beans are tender, 1¼ to 1½ hours (if necessary,
add another 1 cup water and continue to simmer until beans are tender); do not drain beans.

Remove and discard bay leaves.

Remove ham steak, cut into ¼-inch cubes, and set aside.

Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add
onions, carrot, and celery, and cook, stirring occasionally, until vegetables are soft and lightly
browned, 12 to 15 minutes.

Reduce heat to medium-low and add garlic and cumin; cook, stirring constantly, until fragrant,
about 3 minutes.

Stir in salt, beans, bean cooking liquid, chipotle chiles, adobo sauce, and chicken broth.

Increase heat to medium-high and bring to boil, then reduce heat to low and simmer,
uncovered, stirring occasionally, to blend flavors, about 30 minutes.

Ladle 1½ cups beans and 2 cups liquid into blender, process until smooth, return to pot. Bring
to boil. Continue cooking uncovered if soup seems too thin.

Remove from heat, stir in lime juice and reserved ham; ladle soup into bowls and serve
immediately, passing garnishes separately.

Makes about 9 cups, serving 6.

SPLIT PEA SOUP

2 tablespoons butter
2 tablespoons olive oil
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 large onion, chopped
3 garlic cloves, minced or pressed
1 teaspoon ground cumin
10 cups chicken stock, water, or combination
2 smoked ham hocks or 1 ham bone (optional)
2 medium potatoes, diced
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon soy sauce
1 pound dried green or yellow split peas
fresh ground pepper to taste
salt to taste

1. In a 6½- to 8-quart stockpot, melt butter in olive oil; add
carrots, celery and onion and saute over medium heat
until softened.

2. Add garlic and cumin and cook for one minute more.

3. Add the stock and/or water, ham hocks or ham bone (if
using), potatoes, bay leaf, thyme, and soy sauce, and turn
heat to high.

4. Rinse peas and pick them over to remove any foreign
matter, then add to pot. Bring to boil, lower heat to
simmer, and continue cooking, partially covered, until the
peas are very tender and falling apart, about 90 minutes.

5. Remove the bay leaf and discard; remove ham hocks or
ham bone, shred any meat, discarding any gristle or fat,
and set aside.

6. If desired, puree the soup in a food processor, food mill, or
blender, or with an immersion blender (note: if soup is
cooked long enough, this may not be necessary).

7. Return shredded ham to pot; add salt and pepper to taste;
serve hot (note: pea soup is often better the next day).

Serves 6 to 8.

White Bean & Fennel Soup

olive oil
1 onion, diced
2 carrots, diced
2 large fennel bulbs (or 3 small)
4 cloves garlic, minced
1 pound dry Great Northern or cannellini beans
1 bay leaf
8 cups water
salt
¼ cup white wine
freshly ground black pepper
2 tablespoons olive oil, divided, for garnish (optional)

1. Heat the oven to 350 degrees.

2. Warm 2 tablespoons of olive oil in a heavy soup pot over medium-low heat. Add the
onion and carrots, and cover and cook until they soften, about 20 minutes.

3. Trim the fennel bulbs. Chop and reserve at least a cup of the fronds. Dice one bulb (two
if small) and add to the pot (you can do this before the onions and carrots are fully
softened). Set the remaining bulb aside until later.

4. When the vegetables are softened, stir in the garlic and cook 2 or 3 minutes.

5. Add the beans, bay leaf, and water to pot, cover and place in oven.

6. After 1 hour, stir in ½ tablespoon of salt. Continue cooking until the beans are tender,
another 45 minutes to 75 minutes. Cooking time can vary depending on the condition of
the beans, so begin checking after 30 minutes. Add water as needed to maintain a
loose, soup-like consistency. When the beans are tender, remove the pot from the oven.

7. Quarter the remaining fennel bulb lengthwise. Heat two tablespoons of olive oil over
medium heat, add fennel quarters and brown for two or three minutes on each side,
covering between turns to avoid splattering. When the fennel is well browned, add the
wine, cover and cook over low heat until tender, about 10 minutes.

8. When the fennel is tender, remove it from the pan, sprinkle with salt, cut each quarter in
half lengthwise, and add to soup. Discard liquid remaining in pan.

9. Just before serving, stir in the reserved chopped fennel fronds. Add freshly ground black
pepper to taste and more salt if necessary. Top each serving with a drizzle of olive oil.

Servings: 8 (4 as main course)

Wisconsin Beer Cheese Soup

No, I'm not kidding. Beer is one of my primary food groups. lol

First you need some ingredients:
*cheddar cheese soup
*pre cooked brats
*milk
*beer



In a pot add:
1 can of condensed cheese soup
1/2 can of milk
1 can of beer - flat, so open it early but do not drink
1/4" rounds from two brats



Eat!

If you don't like beer (humans like beer) you can delete it and replace the 1/2 can of milk for a full can which yields a thicker, cheesier, less Wisconsin-like cheese soup.....


*made in Wisconsin

Great looking soups everyone!

Re: Wisconsin Beer Cheese Soup

buzzard767 said:

No, I'm not kidding. Beer is one of my primary food groups. lol

First you need some ingredients:
*cheddar cheese soup
*pre cooked brats
*milk
*beer

View attachment 3982

In a pot add:
1 can of condensed cheese soup
1/2 can of milk
1 can of beer - flat, so open it early but do not drink
1/4" rounds from two brats

View attachment 3983

Eat!

If you don't like beer (humans like beer) you can delete it and replace the 1/2 can of milk for a full can which yields a thicker, cheesier, less Wisconsin-like cheese soup.....


*made in Wisconsin

Click to expand...

I love it! We consider beer a food group also, goes great with brats and cheese !

Buzz, I like that!
Simple and delicious

Alright Sass!!! So glad to see you jump in. Awesome soup!!

Wait....Buzz.......wait......I got a problem with that whole "don't drink the beer" part!!!

Seriously, that's a cool recipe. Looks awesome!

And yes....beer and wine are a food group!!!

Keltin said:

Alright Sass!!! So glad to see you jump in. Awesome soup!!

Click to expand...

Awww thank you Keltin.
I was a bit hesitant because I don't feel like most of the stuff I make ever compares to you pros.

Wow I was hoping this category would take off. Alot of great soups coming in already!!

Keltin said:

And yes....beer and wine are a food group!!!

Click to expand...

Well, yeeeeeahhhh (slightly miffed). There's the beer group, the brat group, the cheese group, the brandy group, the milk group, the real butter group, and the robin group (Wis. State Bird). I mean, this is basic food group stuff. Do I have to have it added to the forum FAQ? Jeeze.

Here is: Easy Shrimp Bisque For Two

http://www.netcookingtalk.com/forums/showthread.php?p=138006#post138006

Keltin said:

Here is: Easy Shrimp Bisque For Two

http://www.netcookingtalk.com/forums/showthread.php?p=138006#post138006

Click to expand...

very nice

Wow! Keltin, not only does your bisque look wonderful, your presentation is out of this world. This is one recipe I'm going to try right away.

Looks great Keltin! Real nice presentation too!

it looks good kel and i'm not a shrimp eater. love those bowls!!

French Onion Soup

http://www.netcookingtalk.com/forums/showthread.php?t=11266