[Polar Bear]

Another vote for French Onion with the browned cheese. But I do like the bread in the soup, not on the side.

[dbussone]

Real New England clam chowder. An alternative would be "lobstah" bisque.

[asianthree]

Op if you are making your own stock start with water and veggies. Cook down remove half and freeze, I use one cup. Then split remaining. One you use for seafood stock, using saved shells. Freeze. Other half I use chicken bones, take three quarters and freeze. With last quarter use beef bones. I use a pressure cooker and can do it all in under 4 hours.

[tomwed]

Originally Posted by 2BNTV

I like pasta fagiola the best.

Beef cabbage soup at Toojay's is great but most people would not consider Toojay's to be upscale. Served only on Wednesday.

I don't have very discriminate taste buds but I know when something tastes good.

I just heard about the beef cabbage soup at Toojays at golf today. Joe, is the beef chunks of beef or some kind of meatball.
My mom used to make pasta fagiola, chicken-carrots-celery-onion soup and split pea and as a boy I thought everyone had those at the table a couple of times a month, especially after a shoveling snow.

[Happinow]

Agree Bonnie. Bonefish crab chowder is the best soup I've ever had. Not cheap but worth it.

[2newyorkers]

Lobster or shrimp bisque. I also enjoy a really good Italian Wedding soup.

[manaboutown]

Are there any truly upscale TV area restaurants?

[asianthree]

Originally Posted by manaboutown

Are there any truly upscale TV area restaurants?

Not by my standards, but there are those that would disagree

[TheVillageChicken]

Oxtail

I would say gumbo but no one east of Pensacola knows how to do it right.

[Walter123]

I like that french soup, I think it's called "Du jour". I like it because it always tastes different from place to place....

[tomwed]

Originally Posted by asianthree

Op if you are making your own stock start with water and veggies. Cook down remove half and freeze, I use one cup. Then split remaining. One you use for seafood stock, using saved shells. Freeze. Other half I use chicken bones, take three quarters and freeze. With last quarter use beef bones. I use a pressure cooker and can do it all in under 4 hours.

If I understood you make 4 kinds of stock in 1 day. You make a huge pot of vegetable stock and freeze 1/4th. And what's leftover is the base for chicken 1/4, fish 1/4 and beef stock 1/4? Is this correct? It's very clever.

[CFrance]

Originally Posted by Walter123

I like that french soup, I think it's called "Du jour". I like it because it always tastes different from place to place....

That's because du jour is grown all over France and tastes quite different depending upon the region and terroir.

[golfing eagles]

Originally Posted by CFrance

That's because du jour is grown all over France and tastes quite different depending upon the region and terroir.

Do you have a good recipe for this "du jour" soup? Maybe the Wednesday or Thursday variety?

[tomwed]

Originally Posted by Walter123

I like that french soup, I think it's called "Du jour". I like it because it always tastes different from place to place....

off-track-stupid-story
When I was 17 I took a date to a Mexican restaurant. At the time that was very exotic. I ordered Gazpacho and some main entree. When the bill came I told the waitress the meal was wonderful but I never got my soup. The waitress said I did get my soup and you and your date have been dipping the chips in it all night.

[graciegirl]

Originally Posted by Walter123

I like that french soup, I think it's called "Du jour". I like it because it always tastes different from place to place....

Mais oui. It always has that Je ne sais quoi.


This not directed at you, Walter, but...Upscale pfffft. Most of us are trying to have our money outlive us. The PRICE is RIGHT at most local restaurants and most restaurants have at least a couple of items that are always delicious. And Chez Home is still open for good food, simply prepared...and.. There are amazingly good frozen entrees these days.


I really don't like food snobbery. Some folks think they are such gourmets. I think some of them are just picky eaters and their mom didn't make them eat what was on their plate. This is not directed at you Tomwed or anybody posting...it is just a rant. Now I feel better.