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  • Epic soup time...

    Just made the fattiest, most delicious bowl of soup ever...

    Lamb and vegetable soup.

    I had to actively stop myself from skimming off the fat because I haven't actually made soup since my CW days and of course, back then, I would have been anally afraid of it.
    "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

  • #2
    I make good fatty soup, without hardly any layer at all on top, by committing a cardinal sin while making bone broth.

    I allow it to BOIL.

    Just a slow, gentle, boil. But that is enough.
    It suspends much of the fat in the liquid making it cloudy and very rich.
    And delicious.

    It's something you are absolutely NOT supposed to do when making proper 'clear' broth.
    Heh. F* that.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.

    Comment


    • #3
      I kinda had the same thing going on actually. There was a slight layer, but not as much as I suspected there would be!
      "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

      Comment


      • #4
        Originally posted by Drumroll View Post
        Just made the fattiest, most delicious bowl of soup ever...

        Lamb and vegetable soup.

        I had to actively stop myself from skimming off the fat because I haven't actually made soup since my CW days and of course, back then, I would have been anally afraid of it.
        Can you post roughly the recipe? Thanks!

        Comment


        • #5
          I start with some low sodium stock for bone marrow broth and gently boil until its easy to poke out all the marrow. Cool it down to simmer, clean the sides of the bones a bit for more fat/tissue and then immersion blend the broth with a 20+ organic spice blend from Costco. The blending makes the fatty broth super silky...drink it alone or I add veggies too.

          Comment


          • #6
            Originally posted by breadsauce View Post
            Can you post roughly the recipe? Thanks!
            Sure, although I'd SERIOUSLY recommend learning to ad-lib your own soups for yourself, which is how this came together. Just went through the cupboards and fridge to see what was good and made it with whatever was there.

            Broth:

            12 cups of water
            1.5 lbs of lamb bones
            1/2 cup of celery leaves
            1 large onion sliced into rings
            8 whole black peppercorns
            2 whole cloves
            1 clove of garlic
            Rosemary to taste (I kinda used a lot but that's just me)
            Optional: One or two (depending on size) fresh jalapeños diced into the mix (I like things with some heat)

            Simmer in pot for two hours and boom, broth. Optionally, you can strain the broth, but it's not really necessary. Those veggies are still good!

            Soup:

            Lightly brown about a pound of lamb cubes (just to get the outside dark, not cook all the way through, and remember, you don't need ANY oil for this)

            Place lamb cubes in pot of broth.

            To that, you can basically add any veggies of your choice. Don't let what I added be the be-all-to-end-all or anything. I added carrots, broccoli, asparagus, bell peppers and cooked for just a few minutes more, done, eat right away.
            "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

            Comment


            • #7
              Originally posted by returnfreerisk View Post
              I start with some low sodium stock for bone marrow broth and gently boil until its easy to poke out all the marrow. Cool it down to simmer, clean the sides of the bones a bit for more fat/tissue and then immersion blend the broth with a 20+ organic spice blend from Costco. The blending makes the fatty broth super silky...drink it alone or I add veggies too.
              Dude, if you have your own bones, why the processed junk? Just toss the bones in water and simmer. Comes out perfect every time. Kind of a no-fail thing as long as you don't over-salt it (I've had people do that before and ugh, little goes a long way).
              "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

              Comment


              • #8
                Originally posted by cori93437 View Post
                I make good fatty soup, without hardly any layer at all on top, by committing a cardinal sin while making bone broth.

                I allow it to BOIL.

                Just a slow, gentle, boil. But that is enough.

                It suspends much of the fat in the liquid making it cloudy and very rich.
                And delicious.

                It's something you are absolutely NOT supposed to do when making proper 'clear' broth.
                Heh. F* that.
                Hah! Since when is that a sin? I thought that was the whole point. That's how I have always made broth. (I have three big cauldrons going right now since I just picked up a meat shipment yesterday. I'm gonna have bone broth for the whole winter.

                Comment


                • #9
                  Originally posted by Paleobird View Post
                  Hah! Since when is that a sin? I thought that was the whole point. That's how I have always made broth. (I have three big cauldrons going right now since I just picked up a meat shipment yesterday. I'm gonna have bone broth for the whole winter.
                  You know... according to those hoity-toity chef's who think all broth's and stocks should be as clear as steam distilled mountain spring water blessed by the pope his holy self. DERP!

                  They even have 101 tricks and hoops you can jump through to try and un-sully your waters if you have muddied them.
                  No.
                  It tastes better cloudy you fools!

                  Also... people. Listen.
                  Marrow is too precious to toss into a soup pot.
                  Cut those bones if they are the good round center kind.
                  Roast them and eat the marrow out... there will still be some left.
                  THEN put them in the soup pot.
                  That is all.
                  Last edited by cori93437; 01-11-2013, 02:48 PM.
                  “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                  ~Friedrich Nietzsche
                  And that's why I'm here eating HFLC Primal/Paleo.

                  Comment


                  • #10
                    Originally posted by cori93437 View Post
                    Marrow is too precious to toss into a soup pot.
                    Cut those bones if they are the good round center kind.
                    Roast them and eat the marrow out... there will still be some left.
                    THEN put them in the soup pot.
                    That is all.
                    I agree. I also like to mash up roasted bone marrow and slather it on steaks. Although I do leave the marrow inside the puny bones when I make stock, but that's mostly cause I'm too lazy to pick it out.

                    Comment


                    • #11
                      Oh, yummmmmmmm

                      I just sampled my new stock. It is so rich, it is like a meal in a cup.

                      Comment


                      • #12
                        Originally posted by Paleobird View Post
                        Oh, yummmmmmmm

                        I just sampled my new stock. It is so rich, it is like a meal in a cup.
                        What kind of stock did you make this time?
                        "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

                        Comment


                        • #13
                          Originally posted by Drumroll View Post
                          What kind of stock did you make this time?
                          Grassfed beef bones. I got the meat at this place where the primary business is growing fruit. They keep livestock to eat the tree trimmings, keep the fire hazard ground brush down and eat all the spoiled fruit (like when a bird has pecked at it so it is not salable). Maybe it is something about the cows eating fruit and fruit tree leaves for fodder. I have made many a pot of stock, and this is hands down the tastiest stuff I have ever had. I could live on this stuff.

                          Comment


                          • #14
                            Originally posted by Paleobird View Post
                            Grassfed beef bones. I got the meat at this place where the primary business is growing fruit. They keep livestock to eat the tree trimmings, keep the fire hazard ground brush down and eat all the spoiled fruit (like when a bird has pecked at it so it is not salable). Maybe it is something about the cows eating fruit and fruit tree leaves for fodder. I have made many a pot of stock, and this is hands down the tastiest stuff I have ever had. I could live on this stuff.
                            Very nice.

                            When I made my soup, I was eager to use lamb because I've made beef, chicken, and even pork-based soups before, but never tried lamb. Turned out pretty damn good I'd say.

                            I've been curious how certain wild game animals might turn into soups though. Like if you had some good 'roo bones to work with, or maybe 'gator... I know! Camel! Mark's talked up camel a few times.
                            "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

                            Comment


                            • #15
                              Originally posted by Drumroll View Post
                              Sure, although I'd SERIOUSLY recommend learning to ad-lib your own soups for yourself, which is how this came together. Just went through the cupboards and fridge to see what was good and made it with whatever was there.
                              Oh, I do - I ad lib almost all of my cooking. Just wondered what you'd used - never know when a brand new idea might leap out!! I love leeks and root veg with lamb stock. Just now, got a big bag of grass fed beef bones in the freezer - Monday morning, stock day!!

                              Comment

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