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Richard in Cincy

Soup at this house is...

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5118 posts
Joined: Dec 12, 2005

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Posted to Thread #30140 at 2:23 pm on Feb 28, 2018

started with a very rich and concentrated stock made from lots of bones and scraps, simmered for hours (if not days), and then I add what I have on hand. Nothing like a bowl of homemade vegetable soup done right.

If you're looking for a cream-style soup, you can make an out of this world cream of chicken by simmering a whole chicken until tender in a gallon of water. Remove the bird and pick the meat off. Return the carcass to the pot with onions, celery, carrots, parsley, and celeriac. Simmer covered on low heat for several hours. Strain the stock, add the cooked chicken, a splash of sherry, season to taste (I love tarragon in this), bring back to a simmer, remove from heat, add a cup of cream, and puree with a stick blender. Pure concentrated creamy chicken bliss. I garnish with snipped chives, fresh or dried.


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