In this episode of Cubs Out Loud, it’s another Let’s Talk About Food. With some big sporting event on the horizon, the guys dig out their souper bowls and discuss their favorite broths, chowders, stews and bisques. From creamy to meaty, it’s bound to be a hearty treat for the cubs to put in their mouths.
Show Topics
When it comes to sports, we’re known for being athletic supporters. And of course the best way to prepare for the big ‘gay-m’ day, is to discuss our Super Souper Bowls of course!
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.
A potage is a category of thick soups, stews, or porridges, some have meat and vegetables boiled together with water until they form a thick mush.
Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients.
Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch.
While soups are usually heated, some soups are served only cold and other soups can optionally be served cold.
Fave Commercial Soup:
- Jeff: Loaded Baked Potato Soup
- Gary: Broccoli Cheddar Soup – Panera Bread
- Damon: Autumn Squash Soup – Panera Bread
Fave Homemade Soup:
- Jeff: Slow Cooker Taco Soup
- Gary: Chicken Noodle
- Damon: Beef Stew
Fave Personal Soup:
- Jeff: Italian Style Chili
- Gary: Black Bean and Sausage [example recipe]
- Damon: Loaded Potato Soup
Honorable Mentions:
- Jeff: Thai Red Curry (?)
- Gary: Pot Roast Soup [example recipe]
- Damon: Lobster Bisque (Alton Brown Recipe / NYT)
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