Ooh Gazpacho is huge here in Spain. Have you been? If not, I think you'd enjoy the food.

So many yummy sounding soups on here!! :D 

We eat soup like 3-4 times a week in the winter in our house, summer not so much, just when it's cold or we're craving it. 

One I haven't seen posted yet it potato kale!! It's such a hit with everyone who tries it, I have a friend who's always asking when I'm making it again haha.

No super specific recipe, it's roughly...

3/4 of a big yellow onion, chopped finely, 

1lb italian or spicy sausage,

cubed red baby potatoes (probably between 3-4 cups) 

and roughly 2 cups of baby kale

For the broth, it's about half milk and half chicken broth, a little cream, salt, pepper, and lots of CAYENNE PEPPER. :D 

It's like a spicy potato soup and it's incredible on a cold winter day, easy too! 

Chilli con carne .. i guess it counts as a stew ... probably one of my all time favourite foods , i make it once or twice a month

Goulash ... haven't had any in a while , maybe i'll make some tomorrow

Cream of Butternut squash soup ... supposedly it's an autumn soup but i make it all year round

Lamb Stew-

I couldn't locate the specific recipe today, but you cube up boneless leg of lamb, season with salt and pepper, brown on all sides in cast iron dutch oven. remove meat, saute onions and garlic in the fat, add spices (I believe it was thyme, rosemary, cumin and a bay leaf) and add aromatics (parsnips, figs, leeks, and carrots), saute till fragrant, pour in 3/4 cup of red wine, scrape up brown bits, add 3-4 cups beef broth, bring to simmer, return meat and let simmer for 1 hour.  

Taco Soup

 

I have only ever cooked with lamb once, and that was lamb chops. I did not care for them. After quite enjoying lamb curry, I would definitely try this.

i usually do a good recipe, i do chop meat, chopped onion (usually 1 large one), i crush garlic cloves, diced tomatoes (if you're lazy like me used the canned diced tomatoes lol), i use multiple cheeses, add in some bacon - always adds a lil extra flavor, i only use kidney beans, if u like some spice - u can add some red/green peppers along with jalapenos, a lil bit of worcestershire sauce, paprika, oregano, and ground cumin. I'm not sure how to fix your specific prooblem - im no master chef - i just dabble and know how to cook what i know how to cook (i really good at grilling stuff, marinades, dry rubs, etc).  If i learn to cook something new - my girlfriend teaches me - she's an awesome cook, old school italian. 

I love my mother's lentil stew, she puts the vinegar extra so that everyone can add however much they want.

I won’t say I don’t know how to make soup because I’ve never tried. My grandma is the soup maker in the house and she feeds the whole neighborhood when she makes soup so I leave her be.

My favorite soups are goat water, peas soup and clam chowder.

Goat water is made with goat meat, carrots, ground provisions, dumplings and spices. It’s spicy and salty  and you’re suppose to eat the big pieces then drink the thin broth while it’s super hot. I had a great- great uncle who made the best goat water I’ve ever had but he died before I could get him to teach me how to make it. I intend on one day visiting Montserrat (the island where the dish is from) so I can learn how to make it properly. True enthusiasts of the dish get offended when it’s made wrong so I intend on learning how to do it the right way.

Peas soup is a classic that can be found all over the Caribbean but the Virgin Islands boasts their version as the best. Despite being called peas soup, in the VI it’s actually made with red beans and I’ve heard people called it red peas soup or red beans soup. Regardless, if you use any other type of legume, a true VIslander will be offended if you serve it to us. Red beans or it’s not our peas soup. It’s made with red beans that are either boiled and left to soak overnight or pressured the day of serving. Like goat water, it also includes ground provisions and dumplings and may occasionally include pumpkin. The spices we use are salt, black pepper, allspice, cloves and sometimes nutmeg. Peas soup is typically made with pigtail but it’s typical for restaurants that sell it to make a batch without pigtail for non-pork eaters. The pigtails we use are preserved through salting so you have to boil the excess salt out the meat before adding it to the soup. My grandma usually adds garlic to the last boil to give the meat some favour that won’t overpower the soup. Lastly, what sets VI peas soup apart from other versions is we add milk and sugar to ours to make the soup salty and sweet. It’s a VI thing and you aren’t a true VIslander unless you do that so sometimes restaurants serve the dish with the milk and sugar already in it. I actually hate milk and sugar in mine so I just eat the salty soup and won’t buy it if it’s already included. People are baffled by this but I just don’t like it. However if you do somehow come across this dish or you want to make it, the correct milk to use is Carnation Evaporated Milk and no other kind else you won’t get the right texture and flavour.

Clam Chowder I feel is self explanatory. Despite how much I like it I don’t really eat it much because it’s easier to get conchs here than clams. I only know one restaurant serve clam chowder here.

I'm a fan of most foreign food, will try anything :)

There's one herb I despise though, coriander.

Makes my stomach turn, can't help it...

Do you have the thing that makes cilantro taste like soap?

omg yeah, it does taste like that to me!

and yeah, besides that, I do love spicy food

That is a shame...that is many Latin American foods in their best form! But without cilantro, you don't miss a whole lot anyway tbh. 

yeah, I've been told it's rare with the coriander thing, but I still love all kinds of food :)

Bouillabaisse by far

https://en.m.wikipedia.org/wiki/Bouillabaisse?wprov=sfla1

french food huh? good choice

1 can chicken stock

1 stalk of celery (or as desired), sliced /diced as desired

dash of soy sauce

1 egg

egg drop soup.

You're technically not suposed to use the yolk, but I always add it last and cook it not quite hard, trying reasonably hard to keep it intact (but normally fail). This is the most basic and delicious recipe I can think of.

nothing beets a good earthy beef or lamb stew. Big cuts of meat and potato carrot celery  onion and a thick sauce....well now im hungry...dont forget the bread