#soup

[charyou-tree]

reblog to gently add prev to the soup

[allie-leth]

it's soup season and I keep seeing soup on here.

[soup-certified]

Certified soup post

A spoon's only objective in life is to make soup go upwards, and it knows this. That's why when you put one under a running tap it blasts the water way high. The spoon thinks there's suddenly TONS of soup to deal with and it freaks out.

[inkprilled]

I know I need some right now.

[fattributes]

One Pot Creamy Chicken Gnocchi Soup

[llovinghome]

asparagus soup

[jezebelwoman]

Eating too much soup, probably.

[irishmansdaughter]

BIRUTA

[wetalkofdreams]

So anyway this is me in November

[existennialmemes]

It's Autumn, which means if I make a Big Pot of Soup it will Fix Everything. No one fact check me on this. We need to let the soup speak for itself.

[fucxingcuties]

[javascript-official]

Man impressive acting for a soup!

BRUCE CAMPBELL Sundown: The Vampire in Retreat (1989)

[sabertoothwalrus]

I made yeto’s pumpkin/goat cheese/salmon soup and it’s changing my life a little bit, like holy SHIT this yeti knows what he’s doing

[meyhmeyh]

obsidian3ye gets soup

[fuckingrecipes]

I'm trying to make a good pot roast in my crockpot, but after I take it out it gets dry. It's on "low" (whatever that means) for 8 hours. I've tried searing it before and still dry. It's submerged in plain water with some herbs and spices for that time. Am I over/undercooking it? It's a cut with low fat %, is that why?

I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is 'low heat for 8 hours'.

Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough' meat into a pull-apart, melt-in-your-mouth glory.

Make sure the meat is completely thawed, NOT frozen.

Plain water and nothing else except herbs/spices is.... not what I'd do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I'm a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.

I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.' The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.

For my very best pot roast recipe, which had my wedding guests fuckin' clamoring to get the recipe; I cheat. I'm not ashamed of that fact. For the richest, most face-punchingly meaty tasting broth, go to an asian market (or online) and find a mushroom hot pot soup base. It'll be a thick liquid inside a bag, which you then dilute with water. Use THAT as the liquid base (remember to dilute it!), and add your wine and wocestershire sauce to it, along with those herbs & spices. Your whole face will be blown off with flavor. It's the best.