And look, the fact that some restaurants serve soup as a course doesn’t have anything to do with the price of butter. That would be disgusting. Even traditional, no-doubt-about-it soups—chicken wild rice, clam chowder, tomato bisque—are worthy enough to stand alone. It’s bastardized soup, and I will never defend that overpriced, sodium-saturated crap.). I think of stews as larger chunks of meat and potatoes, with the liquid reduced to a thick sauce—but still, that’s on the thick end of the soup spectrum. I serve this on cold rainy days with a loaf of homemade bread. I think it depends on whether there is a significant starch and/or protein component, or whether the soup is mostly just liquid. (And if you argue that ramen isn’t soup because of its inclusion of noodles—something I’ve heard you say, Sean—then what of chicken noodle soup?) But there’s a reason soup gets its own section on the menu, quarantined from the entrees, and why it’s so blithely tossed on as a soup-or-salad addendum. Cauliflower cheese soup. Chicken Rice Make Basic Chicken Soup (No. In my eyes, this is how soups are made—just throwing a bunch of things into a pot—and it’s probably why I don’t have much respect for them. A hot bowl of soup that is nutritious, comforting and filling…. Ramen: meal. —Anne Kulick, Phillipsburg, New Jersey. Therefore, when it comes to soup, most of the staff sides with Bania. Sean: All right, you’ve all made salient, occasionally incorrect points (the Soup Nazi absolutely does serve bread, Caity—except to those who annoy him, because he recognizes its absence as a slight). Now I’m happy to share it with my own friends and family. My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. One of my favorite things to do with a rotisserie chicken carcass is to throw it in a stock pot of water with carrots, celeries, and onions. Even traditional, no-doubt-about-it soups—chicken wild rice, clam chowder, tomato bisque—are worthy enough to stand alone. My serrano ham on cinnamon raisin toast works as convenient filler, but I wouldn’t call it a meal. One of my favorite things to do with a rotisserie chicken carcass is to throw it in a stock pot of water with carrots, celeries, and onions. So I’ll agree that maybe mediocre soups don’t make a proper meal. Making homemade soup recipes is easier than you think. The humble chicken noodle soup combines all those separate ingredients into a dish that is more than the sum of its parts, because it melds all those flavors. You can buy the new Taste of Home saucepan on Amazon! And yeah, yeah, stews and pho—even sancocho—are a lot more complex and filling, though I feel like arguing over what constitutes a ”soup” is a separate debate. We don’t need a pre-masticated slurry to pour down them. My father, a chef in Milwaukee, regularly serves his mulligatawny as an entree. And again, that’s just the base. It is so much more—more, indeed, than a caprese sandwich could possibly hope to be. So let’s have this out, once and for all, right here on the lawn in front of the commenters. It’s a combination of onions, celery, and carrots, usually with herbs added in, sometimes (for meat soups) with the addition of ham or bacon. Because soup isn’t just hot water and salt. Top with crispy chorizo, parsley and croutons 30 mins . Jan 3, 2020 I will concede that there are certain varieties of soup—generally the kind laden with chunks of meat and grains—that can, perhaps, be just as satisfying as a dish where those components are laid out in non-slurry form, provided you eat enough servings of it and also maybe have some crackers or a sourdough loaf on the side. Garnish your soup with one of these fun and tasty toppers. 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