Winter !!!
January 19th 2010 17:36
Hello all
Now that all the Holidays and are over and people are getting back to a normal routine comfort food is back. With all the weather we crave our soups, stews and one pot meals. Being Irish some of the meals I remember from my youth are corned beef and Cabbage, potato Soup with Bacon and cheese, and of course soup with all the left over vegetables from the week. Every culture has their version
The Most Famous
Italian
Minestrone ( hence "the big soup", the one with many ingredients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
Southern America
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.
Spanish/Mexico
Pozole( means "foamy"; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 C.E.. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish. Vegetarian and vegan versions also exist. It is a typical dish in various states such as Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal
Spanish
Fabada, or fabada asturiana, is a rich, warming stew of beans and sausages that originated in the Asturia region on the northwest coast of Spain. Asturians enjoy it as a hearty midday meal. The essential ingredients are fabas, a type of large white bean, and two types of sausage — Spanish chorizo and morcillo, a blood sausage. Fabada is traditionally served with cornbread and sidra, a local hard apple cider
Vietnam
Pho' often written pho in the U.S is a Vietnamese beef and noodle soup The soup includes noodles made from rice and is often served with basil, lime, bean sprouts and peppers that are added to the soup by the customer.
And of course
American
Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a classic comfort food.
I am sure there are other favorites from your family if I missed one that should be her send it to me and we can add it
stay warm and COMFORTABLE
Now that all the Holidays and are over and people are getting back to a normal routine comfort food is back. With all the weather we crave our soups, stews and one pot meals. Being Irish some of the meals I remember from my youth are corned beef and Cabbage, potato Soup with Bacon and cheese, and of course soup with all the left over vegetables from the week. Every culture has their version
The Most Famous
Italian
Minestrone ( hence "the big soup", the one with many ingredients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
Southern America
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.
Spanish/Mexico
Pozole( means "foamy"; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 C.E.. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish. Vegetarian and vegan versions also exist. It is a typical dish in various states such as Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal
Spanish
Fabada, or fabada asturiana, is a rich, warming stew of beans and sausages that originated in the Asturia region on the northwest coast of Spain. Asturians enjoy it as a hearty midday meal. The essential ingredients are fabas, a type of large white bean, and two types of sausage — Spanish chorizo and morcillo, a blood sausage. Fabada is traditionally served with cornbread and sidra, a local hard apple cider
Vietnam
Pho' often written pho in the U.S is a Vietnamese beef and noodle soup The soup includes noodles made from rice and is often served with basil, lime, bean sprouts and peppers that are added to the soup by the customer.
And of course
American
Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a classic comfort food.
I am sure there are other favorites from your family if I missed one that should be her send it to me and we can add it
stay warm and COMFORTABLE
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