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CentralTexBBQ

Polar Vortex, Schmolar Schmortex

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On 1/30/2019 at 2:42 PM, CentralTexBBQ said:

 Well the news here of course is making a sound like you die instantly if you walked outside but this soup will make it all worth it when it’s finished...

 

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Starting to process the veggies.

 

 

Just to clarify, did you puree all of the roasted veggies?  This looks like something my wife would enjoy.

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2 hours ago, cwhuling said:

Just to clarify, did you puree all of the roasted veggies?  This looks like something my wife would enjoy.

 

Yes, that is only about half of the veggies there. The FP was not large enough to handle all at the same time. It made a somewhat thicker broth but nowhere near stew like. I added the chicken, veggies and enough stock/water to fill a 6 Quart pot.

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26 minutes ago, CentralTexBBQ said:

 

Yes, that is only about half of the veggies there. The FP was not large enough to handle all at the same time. It made a somewhat thicker broth but nowhere near stew like. I added the chicken, veggies and enough stock/water to fill a 6 Quart pot.

 

From your picture of  veggies in the basket, there is a can of peppers, the whole can normally, or just a few?

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The whole can but, I opted out of going for heat. I would have pureed them also. I often use them for chili but they do not break down well, imo. I don't mind eating them that way but others might. I would also recommend a larger pot than I used. I was less than a 1/2" from the top of the pot. My alternative however, is a thin SS pot that doesn't conduct heat very well

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Father's Day present to myself. Designed it and sent it off to the burn shop. Here is a better look. Ummm, propriatory by the way... typing in the copyright as we speak... :rofl:

 

 

@John Setzler details the process a little more... The difference between the two is that John's is carbon steel and i ordered the stainless...

 

Edited by CentralTexBBQ

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I was practically raised on soup.  I'm not a very good cook—I'm not intuitive or inventive but I can follow a comprehensive recipe.  Those soups look fantastic.  I’m going to give it a try.

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4 hours ago, pmillen said:

I was practically raised on soup.  I'm not a very good cook—I'm not intuitive or inventive but I can follow a comprehensive recipe.  Those soups look fantastic.  I’m going to give it a try.

 

I am just the opposite. I simply refuse to follow a recipe. I am always 'seeing' ways to improve it even as I try to follow it. I know if a recipe has the flavor profile I am looking for. Anyway, the good thing about this soup is that it would be good sans meat or by sustituting the chicken for beef, turkey legs and wings, etc. I am going to start forcing myself to document the quantities I am using in the future.

 

But, here are a few hints-  of the listed spices (fennel, basil, thyme, celery seed, salt, fresh ground black pepper, ginger, coriander, peri peri), most prominent are the black pepper and sea salt. The ginger and peri, peri are the least prominent- just dashes. In the case of the peri, peri because my uncle does not like spicey food. Two weeks ago, I replicated the soup and after sending him half, I increased the amount of the peri, peri to give me a decent kick. In using celery seed a little goes a long way also. And, I may have overlooked it but, Bay leaf goes into any soup, chili, stew that i make.

 

 

Edited by CentralTexBBQ

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