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-> Soup
noosheen
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 Mon, Nov 13 2023, 4:00 pm
To make ahead & is travel friendly.
& prefer to blending.
Can be parve or Fleishig. Not milchig.
Thx !
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ra_mom
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Mon, Nov 13 2023, 4:26 pm
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Are you using a 16 quart pot or two 8 quarts? Something blended?
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noosheen
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Mon, Nov 13 2023, 5:14 pm
There was a typo in My OP - I’d prefer NO blending.
Was going to use a huge pot.
Not sure how many quarts 🤔
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cholentfan1
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Mon, Nov 13 2023, 5:35 pm
I like to do chicken soup. I throw in a load of carcasses, necks, cut up some carrots and add onions. I like to make kneidlach and lokshen, but have that separate to add later.
To travel, I buy large plastic containers and pour the soup in. I bag the containers just in case of spillages, but if you get good containers, I haven't had issues before.
I will admit I haven't tried to transport that quantity of soup, but I don't see it should be any different to transporting soup for 10+ people, it's just a larger container or another container. I've only done it to my inlaws and I transfer the soup to their pots. If you needed to use your own pot, I would take it along separately and transfer at your destination. Most pots are not travel friendly.
Otherwise, you might prefer a basic vegetable soup. Onion soup, or leek and potato soup are both nice and are quite easily to make for larger quantities. I love butternut squash soup, but unless you're able to buy it chopped, I would hate to try and cut up enough squash for the soup. The advantage of these blended types of soups means they're thicker and therefore are easier to transport because they're less likely to spill.
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noosheen
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Mon, Nov 13 2023, 6:36 pm
Chicken?
No. They won’t want that
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scintilla
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Mon, Nov 13 2023, 6:40 pm
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Butternut is very easy, but you would need to blend. You can cut the butternut in half, lay on a baking sheet, roast and then scoop out the flesh and blend. Then you don't have to peel and chop. If you add onions to the baking sheet, it gives it great flavor too, sometimes I add sweet potatoes, carrots and even an apple for sweetness.
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teachkids
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Mon, Nov 13 2023, 6:41 pm
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We like split pea with meat in it.
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scintilla
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Mon, Nov 13 2023, 6:43 pm
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Also lentil or split pea is very easy. Saute onions, celery, garlic in oil, add carrots if you want, add water or broth and spices (a little tomato paste is good too) and split peas/lentils.
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Ema of 5
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Mon, Nov 13 2023, 6:45 pm
| noosheen wrote: | To make ahead & is travel friendly.
& prefer to blending.
Can be parve or Fleishig. Not milchig.
Thx ! |
My husband has started making a vegetable soup with flanken recently. Carrots, mushrooms, celery, garlic, scallions, onions, spli peas…..I can ask him for the exact recipe if you want. You can freeze it in 9x13 pans or in 2 gallon ziplocks for east transport.
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ra_mom
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Mon, Nov 13 2023, 7:37 pm
| noosheen wrote: | There was a typo in My OP - I’d prefer NO blending.
Was going to use a huge pot.
Not sure how many quarts 🤔 |
Shredded vegetable barley soup? Or a yellow split pea flanken soup?
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ez-pass
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Mon, Nov 13 2023, 7:40 pm
Split pea soup (with meat)
Mushroom barley soup (with meat)
Butternut squash
Potato leek
Zucchini
Never made but maybe e cream of chicken soup
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New2Lakewood
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Mon, Nov 13 2023, 8:00 pm
I like a hearty parve soup. I've made it for a crowd before, many times.
split peas (green and yellow)
barley
white navy beans
chopped onion
thin sliced garlic
chopped celery
chopped carrot
butternut squash
green summer squash, shopped
chopped tomato
water
consumme soup mix
onion powder
garlic powder
pepper
salt to taste
bay leaves
cook 2 hours, stirring and scraping bottom, no more than medium heat (I like it just simmering). make sure beans are soft (that's how you know it's done).
Eating some right now  amazing leftovers too!
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Mimisimi
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Mon, Nov 13 2023, 8:10 pm
This is an easy peasy no fail. No blend. Freezes amazing. And a crowd pleaser. ( And looks fancy too )
You might have to double or triple the recipe according to how much you make.
The recipe is for an 6-8 quart pot
4 carrots
4 celery sticks
4 garlic cloves
1/2 red bell pepper
Blend in food processer on S blade. ( Don't overblend as the result will be mushy)
Put in pot and saute with little oil for few min.
Add:
1 cup red lentils
1/4 -1/2 cup Barley ( Recipe comes with 1/4 and I add more as I like it with more barley)
2 tbs salt ( put less if you prefer less salty )
Add 12 cups water
Cook for 1 hour. Freeze and enjoy.
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noosheen
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Tue, Nov 14 2023, 8:37 pm
| Ema of 5 wrote: | | My husband has started making a vegetable soup with flanken recently. Carrots, mushrooms, celery, garlic, scallions, onions, spli peas…..I can ask him for the exact recipe if you want. You can freeze it in 9x13 pans or in 2 gallon ziplocks for east transport. |
Yes please. Can you give me recipe ?
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noosheen
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Tue, Nov 14 2023, 8:38 pm
| ra_mom wrote: | | Shredded vegetable barley soup? Or a yellow split pea flanken soup? |
Recipes please ?
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noosheen
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Tue, Nov 14 2023, 8:39 pm
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Lentils are the ones in a can or in a bag ?
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ra_mom
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Tue, Nov 14 2023, 8:42 pm
Yellow Split Pea Flanken Soup
1 Tbsp oil
2 strips flanken or short ribs
13 cups water
1 onion chopped
4 carrots sliced
4 celery stalks sliced
1 leek, sliced white only
1/4 cup fresh chopped dill
3 button mushrooms chopped
1 3/4 cup dried yellow split peas
1/3 cup pearl barley
1 1/2 Tbsp salt
Heat oil, add meat and sear for 5 minutes on each side.
Add water, rest of ing and bring to boil; cover and cook simmer for 2 hrs. Mix and adjust seasoning to taste.
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ra_mom
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Tue, Nov 14 2023, 8:55 pm
Shredded Vegetable Barley Soup
2-3 Tbsp oil
1 jumbo vidalia onion, diced
2-3 garlic cloves, minced
3 carrots, peeled
1 zucchini
1 parsnip, peeled
1/3 cup barley
8 cups water
salt and pepper to taste
Saute onion and garlic in pot.
Finely shred all the vegetables (the finer the blade, the better the soup), and add to pot.
Add barley and water. Bring to a boil. Lower heat and simmer for 1 hour. Season with salt and pepper to taste.
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