|
User
Reviews 4
Approval 63%
Soundoffs 22
Album Ratings 163
Objectivity 46%
Last Active 03-15-14 11:02 pm
Joined 07-02-12
Review Comments 1,425
| COOKING WITH TREEMAN 204: SOUP DAY
Treeman coming to you live from here in Vermont where it is cold today. Today's show is in a nice evening time slot rather than the usual daytime one! As I said before, it is cold out so, naturally, I am thinking about soup. That's right, just thinking about it. I would never make soup to eat it. I only make soup on request, but the answer is always "YES SOUP FOR YOU". Today, on soup day, I am going to teach you how to make Treeman's absolute favorite soup recipe -- his Enchanted Butternut Squash and Parsnip Soup alla France. This shit is luxurious as it is pastel orange. There is quite a lot of butter in it mostly because it is pretty French. That's what alla France means. Make it for your mom, make it for your local barista, make it for your damn self. All I have to say is that if you're going to make anything I've taught you, you should probably start with this. It's really, really, really hard to fuck up. In honor of Dan campbell, the list today will be Wonder Years albums ranked in order of how little faith in God it sounds like Soupy has in each, 1 being the least amount of perceived faith in God. Please refrain from commenting how whiny Soupy is; we all know and no one cares. Thank you. | | 1 |  | The Wonder Years
No Closer to Heaven
You're gonna want:
- 4 medium parsnips, peeled
- 1 butternut squash, cubed, and please take off the dam rind
- 1/2-1 whole head of garlic, depending on preference
- 1 pretty big onion (white/yellow)
- 1 fuckin lemon
- an entire stick of butter or more, but you should probably stick to one because there's also...
- about 1/2 cup of heavy cream!
- Rosemary 1 tbsp
- Thyme 1 tbsp
- Oregano 1 tbsp (dried is fine for the spices. you can add more to the soup base if you like, but I usually start with a tablespoon of each and go from there.)
- Tarragon (optional)
- Basil (optional)
- Sugar (to taste)
- Chicken stock (have at least one 32oz. container ready)
- Salt and fuckin pepper
- You're also going to want a blender if you've got it | | 2 |  | The Wonder Years
Suburbia I've Given You All and Now I'm Nothing
You're gonna:
- cube the squash, cover in salt, pepper and olive oil and roast in the oven at 350 until it is cooked through with some color on it
- While the squash is cooking, peel and cut the parsnips into flat rectangles or something and put aside
- dice the fucking onions
- garlic too, smack it with the fuckin broad side of your knife and chef Anne Burrell the shit out of it
- sauteé the parsnips, onions and garlic over medium heat in 3/4 stick of butter until they've got some color, dont burn your god damn butter
- add the roasted squash to the fuckin pot along with the rest of the butter
- cover that cauldron with chicken stock by about an inch and bring to a boil
- while it's getting up to boil add your god damn herbs and stir 'em around. Like I said, start with a tablespoon of each and do it to taste from there. The soup is probably good without them too honestly. Whatever. Just don't make it into an herb paste. | | 3 |  | The Wonder Years
The Greatest Generation
- boil for at least 15 minutes, preferably a half an hour. Add more chicken stock in whenever the amount does not cover the veggies
- Here's the tricky part cause there's no good way to describe it. When it looks like you've got a righteously chunky soup goin on (not all of the original liquid, but not too little), take that shit and put it in a blender. You will probably need to fill the blender twice.
- Pulverize it until it is as chunky or velvety smooth as you want it to be. I like mine smoooooooth.
- pour back into cooking pot and add the heavy cream to taste
- season it with salt, pepper and sugar to taste.
- add some lemon. I like it bright so I add a lot but it's completely up to you
- the soup should be a bit thicker than your average tomato soup, about the consistency of an elegant bisque. If it's too thin, reduce it. If it's too thick, add some stock. Basic shit here.
- plate in a shallow fucking bowl with a god damn parmesan tuile of course. | | 4 |  | The Wonder Years
The Upsides
There you go. It is really really really hard to make a bad soup if you end up with all of those ingredients in there. Please do not use margarine. | | 5 |  | The Wonder Years
Get Stoked on It!
hoenstly soupy just sounded so happy back then . closer to god maybe hmm? | |
Treeman
04.04.16 | 'sup early evening crowd. This is one of my favorites fresh out of the archive | JWT155
04.04.16 | Awesome shit, I make a mean Clam Chowder myself. | Treeman
04.04.16 | I fuckin love chowder | hal1ax
04.04.16 | do i have to take the rind off | Treeman
04.04.16 | you're pretty weird aren't you | SharkTooth
04.04.16 | mods feature this | hal1ax
04.04.16 | the rind has vitamins
how will i grow big like daddy without vitamins | Spec
04.04.16 | Seafood chowder recipe too pls. | Danred97
04.05.16 | You know, I never make any of this food, I just enjoy reading it...and then getting hungry. Good job Treeman, love you dude. | Treeman
04.05.16 | make some of the food pls | Danred97
04.05.16 | If I wasn't a lazy asshole, I would. | theBoneyKing
04.05.16 | I enjoy these lists far too much. | Spec
04.05.16 | How about a list of delicious things us lazy sputnik assholes can make in a short amount of time. | Treeman
04.05.16 | that is a pretty good idea. i did a version of that last season but it's gone forever now | DinosaurJones
04.05.16 | I don't really like Parsnips much, but this sounds tasty. Maybe Turnips could be a replacement? They have similar texture and a more mellow taste. | Treeman
04.05.16 | Nah I wouldn't use turnips... but I also don't work with them much. I think the soup needs the parsnips, but if you dont wanna use them just stick with some extra squash, maybe some potato/sweet potato | zakalwe
04.05.16 | Cubed butternut squash?
Rosemary?
Fucking wankers broth. | Archelirion
04.05.16 | I fucking love this, haven't laughed so much in ages while wanting food so much. | Piglet
04.05.16 | hahahaha | Treeman
04.05.16 | hahahahahah wanker's broth
but thanks for all of the love |
|
