It’s split pea or ham and potato for me.
In my mind, soup is just a technique that’s really about the stock. This is just me suggesting that you all should adopt traditional French cooking technique.
For me, it’s saving old chicken scraps and certain veggies and then cooking them until they are mush in water. Grocery store rotisserie chicken skin, bones, and juice; carrots, onions, celery, garlic. Anything getting past it’s prime. No brassicas though. I’ll throw a t bone in there, but while really good beef broth is amazing, good beef bones cost as much as real beef.
Clam juice or shrimp/crab/lobster shells sauteed in butter with water (or the aforementioned stock…) Is also awesome.
Once you’ve got that, just put anything in it. That’s good soup.
Make sure that you put the correct amount of salt in it. If there’s no salt, stock tastes terrible.
https://www.hungrybrowser.com/phaedrus/m0227M06.htm
Justin Wilson’s Red Bean Gumbo. The trick is an ultra-dark roux. You’re gonna burn it the first few tries, so give yourself a few hours to practice. This ultra-dark roux takes almost 45 minutes to make. It should look like chocolate pudding and smell of toasted wheat if you did it correctly.
A burnt roux is only suitable for the garbage bin. Seriously, don’t try to save $0.50 of oil and flour, whatever you try to make with it will taste burnt and shitty
You get this recipe correct though, and you’ll love it. I Gare-on-tee
Thanks, friend! I’ll give it a try.