'Tis Autumn, and it's chilly and damp here in Pennsylvania--good soup weather. I am making matzo ball* soup. To paraphrase Marilyn Monroe, the balls really are the best part of the matzo. I like to start with the leftovers of a roasted chicken for any chicken soup, but today I just had a pack of chicken drumsticks (on sale!) I roasted them, and am making soup stock from the bones while the matzo ball mix chills in the fridge.
So, here's the question: what's your favorite soup? (Besides Autumnal Metaphor Soup, that is.)
For non-vegetarian options, I'd go with chicken soup in all its forms--from Thai-style with coconut milk and lemongrass, to my usual simmered roast chicken soup with leek and potato. Mushroom soup is a close second. For vegan options, mushroom works very well, as does butternut squash soup made with apple cider, a bit of curry power and cinnamon, and coconut milk instead of cream. In season, fresh tomato with basil can't be bested. Yum!
If you don't like soup, feel free to tell us why.
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*Matzo ball recipes vary greatly of course. I use chicken fat plus a dash of canola oil, and no seltzer or plain water (just 2-3 tablespoons of the soup stock). I then poach the balls at a bare simmer in the soup stock itself. Not everyone approves of this last practice, as it clouds the broth. The chicken fat has some herb flavor left over from roasting, and I add a little minced cooked onion. Now you know. More from Epicurious here.
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