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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

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Comment by k.h. ky on January 26, 2017 at 11:19am
Thanks Daniel. Would sour cream be a suitable substitute for plain yogurt or do you think it would change the flavor to much?
Comment by Idaho Spud on January 26, 2017 at 11:17am

Kathy, thanks for the broccoli florets information.  I hadn't thought of that.

It seems like the last soup was made by cooking butter in the microwave until it started changing color, then adding small pieces of stems and trunk, cooking them until they softened, then adding the chopped florets, milk, margarine, black pepper, seasoned salt, onion powder, garlic powder, a dash of hot paprika, and some herbs (don't know what kind).

Comment by Daniel W on January 26, 2017 at 10:57am

Kathy, I can't speak for others, but here's what I do for broccoli soup -

Saute about 1/4 medium onion and a clove of garlic in a small amount of olive oil, until the onion is sort of clear.

Add garlic and about 1 cup water.  Bring to boil.

Add 1/2 vegetarian bouillon cube

Simmer until the broccoli is tender, about 15 min for me.

Add about 1/2 cup of soft tofu.  That is hard to find in some stores.  I think the same amount of plain greek yogurt would do the same.  It's purpose is to add creamy thickness.

Then I transfer to a blender and blend until smooth.  I follow the blender instructions for hot fluids and wrap in a towel before opening, and do about 1/2 at a time.  It does expand so there is a burst of hot air if using a bullet type blender.  I haven't had a problem but it does require being careful.

Transfer back to the pan and heat until hot again.

I usually sprinkle on some basil as a garnish.

Almost the same can be done to make a tomato soup, replacing the broccoli with roma tomatoes, or mushroom soup, ditto.

Comment by k.h. ky on January 26, 2017 at 10:43am
Spud, what are the general ingredients you use. Onion? Milk? I've never tried any broccoli soup. My dad always said our taste change as we age and I've found that is true.
Comment by Idaho Spud on January 26, 2017 at 10:34am

I'm also impressed with the amount of cooking some of you do.  I would like to do a lot more, but my feet, knees, and hips complain when I stand for very long.  I also hate cleaning the dishes.

Comment by Idaho Spud on January 26, 2017 at 10:31am

Kathy, I don't have any set recipe for broccoli soup at this time.  In the past, I've made it so seldom, that I just improvise.  I plan on eating more, so will probably find a couple of recipes that I will use often.  

Sunday, I ordered 3 kinds of Broccoli seeds, so I should have plenty this year.

Comment by k.h. ky on January 25, 2017 at 8:26pm
Care to pass on your recipe for broccoli soup? Potato soup sounds good right now :)
Comment by k.h. ky on January 25, 2017 at 8:24pm
Spud, I agree with Carl about the broccoli florets. And even though they cost more there isn't any wasteful stems to throw in the compost. So the price is probably comparable.
Comment by k.h. ky on January 25, 2017 at 7:58pm
I'm always impressed by the amount of cooking that some of you do. I cook but it's rarely from scratch anymore. Although there is one cobbler crust that I often use.
Comment by Idaho Spud on January 25, 2017 at 11:33am

Interesting Daniel.


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