My favorite soup Italian Wedding soup

If you're not into making it from scratch, Progresso's Italian wedding soup, as well as their chickarina are pretty good

Yes it is. Once you make it you will fall in love with it. I use a smoker in my grill for the mushrooms

Two quarts of heavy cream. Where, oh where, is VPL?

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. :smiley:

In an upscale TV area restaurant, what soup would you like to see on the menu...
 

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

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

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.

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.

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

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

Are there any truly upscale TV area restaurants?

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

Oxtail

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

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

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.

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

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

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.

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.

Ha ha! Good one.

Just like wine, very interesting. LOL.

Oh NO!!!!!!! Are you saying that there are soup snobs in The Villages? NO SOUP FOR YOU............COME BACK ONE YEAR!

In an upscale TV area restaurant, what soup would you like to see on the menu...
 

I think it's the French version of a rue (?sp). Not like you will rue the day, but a Southern cooking rue

Better we have soup snobs than soup nazis:1rotfl:

No offense taken but I disagree.

When my kids were very little they had no preconception of what tastes good. I'm not sure if taste buds dictate what you eat. I think it's environment. So I fed my kids anchovies, broccoli, mushrooms, asparagus, mussels, clams, spinach, eggplant--all foods that some people won't eat. I enjoyed them so they enjoyed them. I didn't need to make them. The boys have a much richer life when it comes to eating. My wife is picky and so is my daughter. I never forced her either. More often than not I had to make two meals, one "wit" and one "witout". I cook well because I couldn't, and still can't afford to eat out.

As I get older I tend to gravitate to peasant food. The term does sound snobby but the food uses easily found ingredients that poor people ate. I think Marcella Hazen is my favorite cook.
Take a look:

I read this three times and we really don't disagree. That would ruin my day. I am your fan.

I'm sorry. I don't know what I was thinking and didn't mean to offend.

///

I don't go to upscale restaurants to order soup

Still no takers on Vichyssoise? You don't know what you're missing.
Now my runners up:
Italian wedding soup
Gumbo
French onion overloaded with cheese on top
Gazpacho
Lobster Bisque
New England clam chowder (from Durgin's Park)

I do! Just had a butternut squash soup to die for at a very good restaurant ( not in FL). I love a good chef's soup as a starter to a well executed meal of moderate portions.

I agree Walter. I am sappy a LOT.


And I changed the subject right in the middle again. I was waiting for the folks who say that there isn't anything edible in The Villages so I could attack them and say they are picky eaters..They didn't post so I just attacked anyway.


My very favorite soups are;


Mushroom Brie
Beef Cabbage
Italian Wedding
Mock Turtle
Tomato Bisque
Corn Chowder
Potato


Any can be ordinary but they all can be wonderful if made with skill.

A little off topic, but not far. This thread reminds me of one very hot summer in Jackson Mississippi (weren't they all though). My wife makes fabulous soups of all varieties but got on a kick of making various borscht soups over a couple of weeks. And they were all served cold. After the third or forth evening our kids called me at work the next afternoon to complain that Mom was making more cold cabbage soup and would I please bring home an edible alternative. I picked up a pizza and, as I recall, my wife was not particularly pleased. She served the borscht the next evening anyway.

Nothing better than leftover pizza washed down with day- old borscht!

GG: Agree . I actually like so called peasant foods. In fact one definition of a gourmet cook is someone who can take simple ingredients and transforms it into a master piece .

As I said before in my family you were obligated to discuss politics and religion but boy tread carefully when it came to recipes that would get you into real trouble. Loved my mother's Italian wedding soup,and her pasta figioli, the former of which traveled to many weddings and funerals My wife's grandmothers cabbage and potato soup and beef barley were truly made in the Polish tradition as she emigrated from Poland.

My dad best friend did clambakes and made an outstanding Manhattan clam chowder. Boy do I miss the clambakes they had back home, and Jimmy's were outstanding. My movement from the beer to raw clams back to beer then to steamed clams back to beer corn, steak chicken sausage mushrooms and peppers past the Italian bread

Oh the topic as soup.... sorry

[QUOTE=graciegirl;1119999]I agree Walter. I am sappy a LOT.


I said nothing of the sort. Where did you get that from?

[QUOTE=Walter123;1120232]

I don't blame you for thinkin' it.

[QUOTE=graciegirl;1120236]Didn't say it, wasn't thinkin' it. I guess you must feel guilty about something?