NormalForceGo

Members
  • Content count

    5
  • Joined

  • Last visited

About NormalForceGo

  • Rank
    Newbie

Profile Information

  • Location
    Sacramento, CA
  1. Breakfast soup?

    Oh my yes. I was talking about this with a friend the other day, and she suggested sweet potatoes. I couldn't believe that it'd never even occurred to me, even after I passed that big sweet potato display in the grocery store. Many foreheads were smacked. Looks like David is more clever and quicker on the draw than I, though. I don't like sweet squash soups, personally, even after trying several times to make myself like them. A lot of people around me go nuts for butternut squash soup and yell at me when I won't try theirs, but the longer I can keep that stuff off of my tongue, the better. So I will continue working on squashless recipes, but it would not be a bad idea to create parallel lines of research here and eventually end up with two delicious soups.
  2. Breakfast soup?

    Gosh, maple... I'm not sure how I feel about the potato/maple combination. I think if we're going to use potatoes, honey would be a more suitable sweetener (sorry JohnnyC!), but really if we're going in a sweet direction, that calls into question the whole idea of potatoes. It does not, however, rule it out. Here is what I am thinking, though, and forgive me if this is a terrible idea. If the potatoes are peeled and boiled, it would be simple enough to mix in a thickener, sweetener, and spices, and just puree the whole deal with a food processor or something to make a sweet, creamy, nutritious base. What I'm thinking right now as far as flavors go: potatoes, honey, black pepper, and allspice and/or ginger. I still feel like there should be something more solid involved for a more interesting texture, but maybe we can just intend this to be eaten with bread? Ohhh I am so excited that progress is being made on this!
  3. Breakfast soup?

    I agree; a brothy base would leave one feeling as if he has started the day on insubstantial footing. I think it would be easy to make a maybe sweetish creamy base? The trouble comes when you try to think of things to add to it. Fruit's a natural choice, but I'm having trouble thinking of fruits that would still be good after heating/stewing. The other possibility is a savory cream base, which might work with herbs, but unless you want to put eggs or bits of toast in there, you are just probably just making a normal lunch-type soup. Maybe it would be possible to do something with a cinnamon/clove-flavored base? I will think on this s'more.
  4. Breakfast soup?

    This is an idea that's been rolling around in my head for a while now, and it can't seem to get up on its feet. Has anyone here ever seen a recipe for breakfast soup? It seems like such a natural thing, to wake up and have a warm bowl of soup, but warm bowls in the morning seem to be dominated by mushy sorts of grains. I've tried to come up with my own recipe, but I have no clue what would make a suitable base, you know? Ideas?
  5. Breakfast soup?

    This is an idea that's been rolling around in my head for a while now, and it can't seem to get up on its feet. Has anyone here ever seen a recipe for breakfast soup? It seems like such a natural thing, to wake up and have a warm bowl of soup, but warm bowls in the morning seem to be dominated by mushy sorts of grains. I've tried to come up with my own recipe, but I have no clue what would make a suitable base, you know? Ideas?