That's a seriously well earned $150 right there.


Caldo Verde: The Portuguese classic, Caldo Verde is a soup made with
kale and chorizo sausages.

And that reminds me that I love that soup.

This is good.

We always keep 8 litres or so each of beef, chicken, turkey, and vegi stock in the freezer. We tend to have soup 3 or 4 nights a week.

As I have stressed throughout, this is a very superficial treatment of a very broad subject.

Er, no, it isn't. Seriously.

Wow! Simply wow! I was all ready to go out for the evening and then I started reading that. I guess I ain't going out.

The problem I have with soup is that you really have to make so much of it, simply because it requires so little. I don't mind freezing stock, but soups themselves do not freeze at all well.

Great find, cmonkey.

The same researcher wrote some interesting responses about coffee bitterness, sauce stabilization, Asians in Uganda, what should go in your spice rack, and how to peel a squash.

I got about a third of the way through before the cravings hit and I had to go to the kitchen and start making lentil and bacon soup!

Also, amazingly exhaustive though his soup essay was, your man missed my fave, the sublime Cullen Skink.

Mmmm.... Cullen Skink, I hadn't thought of that in ages. Now I'm going to have to make some soon, when I can find somewhere selling real Finnan Haddock and not the dyed, chemically-smoked rubbish.

Mmmm, soup. Between a cold, the flu, and my recent dental excursion, we've been eating an awful lot of soup for the past few weeks. Black bean soup, cream of tomato soup, tomato soup with red chard, Tuscan white bean and potato soup with kale, plain vegetable broth... oh lots of soup.

On the side, we've been having toasted cheese sandwiches, popovers, oatmeal bread, and just last night I served canned brown bread. I haven't had this stuff since I was a kid, when my mom would serve it with baked beans. We picked it up on a whim a few weeks ago, and it turns out I love it.