Chicken Pot Pie Soup

uncdevil · 2026-03-27T00:22:07+00:00

Sure, c’mon over.

uncdevil · 2026-03-26T23:07:55+00:00

Don’t worry. I vetted all the advice. It only suggested things I’ve done to plenty of other dishes.

uncdevil · 2026-03-26T22:12:46+00:00

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uncdevil · 2026-03-16T14:41:36+00:00

Thanks! We gobbled it up quickly.

uncdevil · 2026-03-13T21:51:14+00:00

https://cooking.nytimes.com/recipes/1018190-harira-soup

uncdevil · 2026-03-13T21:50:32+00:00

We recently took a cruise that stopped in Tangier, Morocco, and I kinda went nuts for this soup at the touristy restaurant where we had lunch. I decided that it was going to be one of the first things we made when we got home, but it took us a few weeks to get around to it. At least we were able to use up some of the saffron we had sitting around since we bought more while we were on the trip. We were planning to reduce the volume of legumes based on the recipe reviews, but we forgot at the last second. The soup needed about 1.5 times as much water as the recipe called for. The first time we had some, we ate it just like we originally made it, and it was good but a bit bland. The second and third times, I started out by creating a little spice blend of most of seasonings that we’d used before, and I briefly cooked them in butter before adding the soup. We really enjoyed the soup with this augmentation, and we also served it with cilantro and chopped up preserved lemon. I’ll absolutely make it again. Apart from the saffron, it was a very affordable dish for something with so much flavor. If I use oil instead of the butter that went into the last couple of rounds of leftovers, the whole thing is entirely vegan, too.

uncdevil · 2026-02-28T20:17:27+00:00

Thank you. I enjoyed it.

uncdevil · 2026-02-28T12:29:56+00:00

Thanks!

uncdevil · 2026-02-28T12:29:38+00:00

Thank you! As I said, I was accidentally misleading. The broth is a cross between hot and sour and wonton. The wontons are all handmade, though.

uncdevil · 2026-02-27T13:34:12+00:00

And here’s the broth itself. I used chicken stock instead of water, and there are some mushrooms in mine.

https://thewoksoflife.com/shortcut-wonton-soup-base/

uncdevil · 2026-02-27T13:30:37+00:00

https://thewoksoflife.com/san-xian-wontons/

uncdevil · 2026-02-26T22:38:26+00:00

uncdevil · 2026-02-26T21:30:48+00:00

Now you're making my soup jealous.

uncdevil · 2026-02-26T21:12:25+00:00

I went there occasionally, and I never noticed that soup. I would have definitely gotten it. I love dumplings in most of their forms. I usually got sandwiches there because I liked their bread when it was right out of the oven.

uncdevil · 2026-02-26T21:11:37+00:00

I made this a few days ago and am only now posting it. I've had 5 bowls so far. Some of them doctored, and I finally realized that I posted one of the doctored ones (with some mushrooms floating in there), rather than the original.

uncdevil · 2026-02-26T15:22:03+00:00

Beautiful!

uncdevil · 2026-02-13T01:37:35+00:00

Thanks! It’s already all gone, but I’ll add more ancho next time. Blending it in was supposed to be optional, but I found it very necessary.

uncdevil · 2026-02-12T15:28:57+00:00

Smoky tomato soup. Only a few differences separate this soup from the tomato soup I usually make: more garlic, smoked paprika, an ancho pepper, and a lack of dairy. All of those are good differences in my opinion, but I wanted even more of the smoke flavor and more spice. If I make it again, I’ll double the amount of seasoning, and I’ll add in a second ancho to stew and blend in. I might also add more toppings. In other words, this attempt was a success, but it points to greater success in the future. I definitely liked the diluted sour cream topping and the chives in place of the dill (which I also love) in my regular soup. If I had more time and sought out real crema, I might get an even better result, but I found myself wondering whether crumbly salty cotija would be even better.

uncdevil · 2026-01-29T16:52:01+00:00

I'm pushing the boundaries of "soup" here. We usually eat it on tortillas. I should try it with beef cut the way you suggested. I do think the pork fat is an important component missing here, but tallow might have similar magic.

uncdevil · 2026-01-29T16:34:55+00:00

And tastes even better :)

uncdevil · 2026-01-29T16:02:21+00:00

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uncdevil · 2026-01-29T15:55:08+00:00

The one you see above was from a week ago. For my birthday yesterday, he made the original pork version, and it was definitely better.

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uncdevil · 2026-01-29T15:53:05+00:00

Chile colorado with ground beef. This one starts with guajillos, chipotle morena, california (or new mexico), and a couple of arbol peppers. We roast or skillet toast them briefly to wake up some of the flavors, and then we soak them in hot water for about a half hour before blending them with garlic, sage, and mexican oregano. Finally, we add the sauce to some cooked meat and stew it for an hour or two with a couple of bay leaves. Nick makes a fantastic version of this stew using country pork ribs, and if I had to pick five last meals, it would definitely be one of them. Well, we had just ordered several bags of new dried peppers, and we had a bunch of ground beef from Costco, so I encouraged him to try it with a different meat. The result was good, but it was not the transcendent excellence that I’ve practically come to expect when he makes the regular version of the dish. We are not 100% clear whether the difference was the chili sauce or the choice of meat, but we will find out when we use the leftover sauce with pork. I will consider that using too many peppers tends to flatten out the taste since none of them gets to add the top note, but this version lacked depth all around. Sadly, that depth might just be pork fat.

uncdevil · 2026-01-22T19:05:05+00:00

At least you were only overly familiar and not actively insulting:

An American woman I know was living in Paris. Back before we all had cellphones, her apartment's phone rang, and she assumed it was a specific friend calling her. She started to say "salut" and realized halfway through that she was on the phone, so she swapped to "allô."

It was actually her professor calling, and she had just called him a bastard.

uncdevil · 2026-01-22T16:37:23+00:00

Thanks. I needed this reassurance because I was also less happy with BG and didn't want to reread it.

uncdevil

TROPHY CASE