NCT's Iron Chef 20: Battle Soup
- Thread starter Keltin
- Start date
thank you andy!!
Blues Man
New member
Here is the soup that I make when I only have a few minutes.
1 package of Ramen Chicken Soup
Make soup per the package and add the seasoning pack. Beat one egg and drizzle on the soup.
Mix together the following in your soup bowl:
2 tsp black vinegar
1 tsp soy sauce
1 Tbsp chili oil
1/2 tsp sesame oil
Pour the noodle soup into the soup bowl and gently mix together.
1 package of Ramen Chicken Soup
Make soup per the package and add the seasoning pack. Beat one egg and drizzle on the soup.
Mix together the following in your soup bowl:
2 tsp black vinegar
1 tsp soy sauce
1 Tbsp chili oil
1/2 tsp sesame oil
Pour the noodle soup into the soup bowl and gently mix together.
homecook
New member
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All the soups look so lovely 
Mama, your potato soup makes me weak in the knees just looking at it.
Blues, I am going to have to purchase some ramen, and think I'd know where to find some black vinegar.
Good stuff!
Mama, your potato soup makes me weak in the knees just looking at it.
Blues, I am going to have to purchase some ramen, and think I'd know where to find some black vinegar.
Good stuff!
homecook
New member
Broccoli Cheese Soup
I just made this a couple weeks ago, so I thought I'd add it.
http://netcookingtalk.com/forums/showthread.php?t=1111
I just made this a couple weeks ago, so I thought I'd add it.
http://netcookingtalk.com/forums/showthread.php?t=1111
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homecook
New member
Here's another one I just made recently.
Buckytom's Crockpot Split Pea Soup with Ham
http://netcookingtalk.com/forums/showthread.php?t=10445
Buckytom's Crockpot Split Pea Soup with Ham
http://netcookingtalk.com/forums/showthread.php?t=10445
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SilverSage
Resident Crone
I don't make many soups. Since we don't get cold weather, soup just isn't that appealing. But when I was living in North Carolina last year, I made soup a couple of times. Since the rules seem to have relaxed a bit about posting things we've made before, I'll offer up my Potato Leek Soup and I'll replay the chicken soup you've already seen.
Sorry there's no recipe, I just saute some leeks, add potatoes and water. When tender, use the stick blender to partially puree it. A bit of cream and some seasonings - that's it.
Sorry there's no recipe, I just saute some leeks, add potatoes and water. When tender, use the stick blender to partially puree it. A bit of cream and some seasonings - that's it.
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A Pinch Hitter!!!!!
If you remember, I mentioned that I had to work yesterday, Saturday. Dinner party for 200 kept me late all week and yesterday till 10pm. Lou knew it was battle soup. He knew I wouldn't be able to get a submission to the challenge this week so.......Lou was the pinch hitter. Below you'll find Lou's red shrimp chowder with corn! I came home exhausted to a home with a wonderful aroma, a glass of wine and a foot massage that eventually put me to sleep.
Lou's Red Shrimp Chowder with Corn
In the bowl with a huge chunk of ciabatta bread at the bottom
With more broth, and garnished with fresh basil and crisp bacon
If you remember, I mentioned that I had to work yesterday, Saturday. Dinner party for 200 kept me late all week and yesterday till 10pm. Lou knew it was battle soup. He knew I wouldn't be able to get a submission to the challenge this week so.......Lou was the pinch hitter. Below you'll find Lou's red shrimp chowder with corn! I came home exhausted to a home with a wonderful aroma, a glass of wine and a foot massage that eventually put me to sleep.
Lou's Red Shrimp Chowder with Corn
In the bowl with a huge chunk of ciabatta bread at the bottom
With more broth, and garnished with fresh basil and crisp bacon
My entry - Daddy's special lunch soup
Recipe
Fry some sliced onions and garlic. Make a roux and dilute. Add whaever is to hand - in this case some leftover pheasant casserole, dried broth mix (lentils etc), julienned carrots, a ham bone and some overgrown baby sweetcorn - the last two are removed before serving. Season with thyme and a litle chilli, salt & pepper.
Recipe
Fry some sliced onions and garlic. Make a roux and dilute. Add whaever is to hand - in this case some leftover pheasant casserole, dried broth mix (lentils etc), julienned carrots, a ham bone and some overgrown baby sweetcorn - the last two are removed before serving. Season with thyme and a litle chilli, salt & pepper.
Ok, here we go. I've been slacking on IC, but I'm coming back strong! My soup is called Ciorba de Pui. This a a Romanian sour soup with chicken.
You'll notice from the ingredients that this is a real "poor man's" soup. The flavors come from fresh ingredients like chicken, onion, garlic, and celery, and from ingredients using very old methods of preservation like kraut and sour cream.
The soup is only lightly sour, but more kraut juice can be added if you like, or lemon juice can be used. Romanians use borș which is a fermented grain, but kraut juice works well.
The ingredients are very loosely measured, and can easily be adjusted.
Ingredients:
5-6 Drumsticks or thighs, washed
2 cup Water or more to cover
2 stalks Celery, chopped
1 Onion, diced
2 cloves Garlic, minced
1/2 t Celery seed
2 T Butter
2 T Flour
1/2 cup Sauer kraut juice
S&P to taste
In a large sauce pan add chicken, celery, onion, garlic, celery seed, and water to cover. Simmer for about 30-45 minutes. Near the end of the previous step, melt butter in a pan, add flour, and cook until it browns just a little, add 1 cup of cold water, and stir until smooth. Stir flour mixture and kraut juice into soup. Serve in a bowl with a piece of chicken, and 2 T sour cream.
You'll notice from the ingredients that this is a real "poor man's" soup. The flavors come from fresh ingredients like chicken, onion, garlic, and celery, and from ingredients using very old methods of preservation like kraut and sour cream.
The soup is only lightly sour, but more kraut juice can be added if you like, or lemon juice can be used. Romanians use borș which is a fermented grain, but kraut juice works well.
The ingredients are very loosely measured, and can easily be adjusted.
Ingredients:
5-6 Drumsticks or thighs, washed
2 cup Water or more to cover
2 stalks Celery, chopped
1 Onion, diced
2 cloves Garlic, minced
1/2 t Celery seed
2 T Butter
2 T Flour
1/2 cup Sauer kraut juice
S&P to taste
In a large sauce pan add chicken, celery, onion, garlic, celery seed, and water to cover. Simmer for about 30-45 minutes. Near the end of the previous step, melt butter in a pan, add flour, and cook until it browns just a little, add 1 cup of cold water, and stir until smooth. Stir flour mixture and kraut juice into soup. Serve in a bowl with a piece of chicken, and 2 T sour cream.
GotGarlic
New member
When we were in Germany, we had lunch at a restaurant in Potsdam, where I had this wonderful potato and sausage soup. Yesterday was rainy and cool, so it was a perfect day for soup - and just happened to coincide with the Iron Chef theme! So here it is:
German Potato and Sausage Soup
5 pounds potatoes peeled and diced to 1/2-inch pieces
6 carrots, peeled and diced
1 large white onion, peeled and diced
4 celery stalks, chopped
2 teaspoons salt
3 pounds Polish kielbasa, cut into 1/2-inch pieces
1/4 cup fresh parsley, chopped
3 cloves fresh garlic, minced
1/8 teaspoon crushed dried red pepper
1 teaspoon black pepper, coarsely ground
Place potatoes, carrots, onion and celery in a large pot; add water to cover by about one inch. Add 1 tsp. salt, then cover and bring to a simmer over medium heat.
Add enough water to a frying pan to cover the bottom; add sausage, turn heat to medium, and cook till the water evaporates and the sausage browns a bit. When browned, remove sausage to a cutting board and cut each piece in half; add to soup.
Add parsley, black pepper, red pepper, remaining salt and garlic. Cover and continue cooking on low heat for 2 hours. Serve.
German Potato and Sausage Soup
5 pounds potatoes peeled and diced to 1/2-inch pieces
6 carrots, peeled and diced
1 large white onion, peeled and diced
4 celery stalks, chopped
2 teaspoons salt
3 pounds Polish kielbasa, cut into 1/2-inch pieces
1/4 cup fresh parsley, chopped
3 cloves fresh garlic, minced
1/8 teaspoon crushed dried red pepper
1 teaspoon black pepper, coarsely ground
Place potatoes, carrots, onion and celery in a large pot; add water to cover by about one inch. Add 1 tsp. salt, then cover and bring to a simmer over medium heat.
Add enough water to a frying pan to cover the bottom; add sausage, turn heat to medium, and cook till the water evaporates and the sausage browns a bit. When browned, remove sausage to a cutting board and cut each piece in half; add to soup.
Add parsley, black pepper, red pepper, remaining salt and garlic. Cover and continue cooking on low heat for 2 hours. Serve.
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vyapti
New member
I barely squeezed this soup in. Pumpkins just started showing up last week and the lavender blossoms are dropping fast. Had I waited a week the'd have been gone.
Provencal Pumpkin Soup:
Provencal Pumpkin Soup:
SilverSage
Resident Crone
Oh s***! I seem to have missed the cutoff time. I made a bouillabaisse tonight for dinner.
A lite late, but here it is.
A lite late, but here it is.
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WOW! That is gorgeous! Incredible! I'm trying to see if we can get it added to the Results thread, so hang in there. Very nice!
SilverSage
Resident Crone
Gee thanks! I even managed to type up a recipe this time.
You have got such a knack for plating and photography. Your plating is always 5-Star, and your pics are always perfectly lit with great contrast, focus, and depth. You’ve got a real talent for this! Great job!
