Hmmmmmmmmmmm............

[peculiarmike]

SMF - Soup Making Forums ????????

How do you smoke soup?

 

[fatback joe]

Definitely in a pipe..........no papers for the soup.

 

[homebrew & bbq]

I smoked some tomato soup not too long ago. I thought it turned out pretty good... at least there weren't any complaints from the family.

Here's the thread. http://www.smokingmeatforums.com/for...ht=tomato+soup

 

[monstah]

We used some of our leftover turkey and put it in a soup. The smoke flavor was very noticeable (and delicious!)

 

[triple b]

I would think you would smoke as many ingredients as you can and make the soup from that.Just MHO.

 

[peculiarmike]

Smoked ingredents always add to anything. That's what I'm talking about.
Let's hear about the smoked ingredients you put in.

 

[squeezy]

Same way you smoke beans ... silly rabbit!

 

[peculiarmike]

Smoked beans are a whole nother thing. They ain't soup.

 

[squeezy]

Method is the same eh?

 

[peculiarmike]

Could be, maybe. I agree you can smoke anything that will hold still long enough. But soups are generally not smoking fare. Smoked ingredients are added for that good smoky flavor, same as in beans (brisket, smoked butt, sausage, etc.), eh?

Wondered what folks were adding for the smoky flavor. Guess I missed all the posts about "Smoked a big ol' pot of chicken soup today".

 

[peculiarmike]

Cruised the thread, general consensus seemed to be smoke the ingredients going into the soup, which is my thought. With fattys and ribs dripping into your tomato soup I'd say it for sure had smoky flavor, though how much, if any, came just from the smoke in the smoker is unknown.
Sounds good though.

 

[triple b]

Well where should I start?
You got smoked pork butt,bacon,brisket,sausages,chicken,turkey etc.
Then if you haven't got vegies done,get 'er done!
Peppers,onions,garlic,tomatoes,potatoes,etc.
Take your favourite recipe and use smoked ingredients instead.
Does that help?

 

[peculiarmike]

That's what I'm sayin'. I have my doubts about smoking up a pot-O-soup. But a soup made with smoked ingredients, yeah!

 

[bbq bubba]

Now that's funny chit!!

 

[squeezy]

Which brings me back to beans for example ... Dutch's beans are canned (precooked) as are all the ingredients ... then placed in an open container so the smoke can penetrate for about 3 hours or so.
If that works, why not soup or what have you?
Of course, if you use some ingredients that have been previously smoked, all the better!

 

[vlap]

How do you smoke beans?

 

[squeezy]

With good quality papers of course ... !

 

[ajthepoolman]

Oh come on Mike, a smoked soup might be the next great culinary miracle!

I plan on throwing my cheese/rice soup in the smoker for a while next time I make it. You never know what will take on some smoke flavor.

 

[walking dude]

this last turkey day........i used juices from the turkey to make gravy........WHAT a smoky flavor was THAT gravy...........wonder if doing the same with soup..........start out as a base......juices OR the fat........plus the normal smoked ahead of foods.........


d88de

 

[peculiarmike]

Like I said, you can try smoking anything that will hold still long enough.

Cheese/rice might work.