This happens to me all the time
this post was submitted on 29 Mar 2026
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Pepe has clearly made a potato leek soup variant and thus his emotions are objectively correct
Too hot.
I made soup just the other day. It was a pretty bangin loaded potato soup.
I made ham and bean soup a couple of months ago. To thicken it, I threw in a big handful of leftover takeout fries and it worked great.
Maybe because one of the ingredients is, apparently, frog drool
The problem is that you made a special stew. It’s a stew that blinds someone, but only for a day.
I used to make traditional German lentil soup (Linseneintopf) from freeze dried soup mix. When they discontinued that product, I was really bummed. Since then I've learned to make my own and it's so much better, it's unbelievable.
it’s so much better, it’s unbelievable.
Don't leave us hanging. What's your recipe?
Alright, here you go. This is not very precise so use your own discretion.
Dice two large onions.
Fry in oil until lightly brown.
Add 200 gr of diced bacon.
Add 200 gr of diced celery root
Add 300 gr. of diced carrots.
Add 200 gr. of chopped leek
Fry for a while, stirring continuously
Add half a liter of water
Add 2 table spoons of vegetable broth
Add a can of brown lentils
Simmer for about 30 minutes
Add water as needed
Add a few tablespoons of chopped parsley
Add salt, pepper, pimento, paprika, and whatever else. takes your fancy.
Add a tablespoon of balsamico vinegar (this may be a bit controversial).
That should about do it. All quantities are suggestions. This is very much a make it up as you go along kind of thing.
Add a tablespoon of balsamico vinegar (this may be a bit controversial).
Well... Youre soup doesn't have any kind of acid. Not even tomatoes and if one things need acidic balance it is lentils.
Suggestions?
Cider vinaiger. But that's my personal taste. Balsamic vinaiger is probably fine.
Fresh squeezed lemon right at the end, when you're turning off the heat
Some people don't like it, though.
I'd clarify (heh) the broth- you want two tablespoons of broth concentrate or powder. I'd just say half a litre of broth, and leave it up to the cook to decide whether to use it from concentrate or from a carton.
I was just describing the way I make it. I'm not a recipe writer in any way shape or form.
You have no idea how stoked I am for soup
I want soup so fucking bad rn
My neighbor's coworkers cousin once brought me a bowl of soup while I was at the beach with my family on a really windy day. By the time he handed me the bowl of soup it was nothing but a bowl of sand. I ate it anyway out of politeness but I ended up falling asleep after and woke up in ancient Egypt. I'm still stuck here and my family is still at the beach. I'm never eating a bowl of sand again.
Posted 43 minutes ago. Ancient?
He’s now 4000 years old. He had to bide his time until Lemmy came into existence.
Bide?! Damn it I've just been on a bidet this whole time.
There are worse things than having your butt hole gently cleaned with a cool spray of water for 4 millennia.
I'm excited, anon!
I may or may not love the soup itself, but I love that you tried, and that you offer it as a gift.
=D
Those salty tears, now it's perfect.
I have literally been in this situation with my sister. But, what do you expect making soup for dinner in the middle of summer when it's over 100 degrees outside? Who wants soup when the weather is hot? I mean, unless it's gespacho.
I do. Hot coffee, hot soup, hot tea. I prefer all of those hot, no matter what the weather is doing...
I am one of those "psychos" that actually like hot tea in the middle of summer. Don't ask me how, I just find it enjoyable (usually indoors, outdoors I prefer cold stuff in the summer)
What a bold claim. I'm always exited to hear/taste/speak about soup.
What's your favorite soup?
Also these days I'm curious about brocoli and cheese soup. I should make one before it is too warm.
Hard choice. I don't have a favorite but I love instant minestrone as a quick warming meal. Anything packed with chicken bouillon is perfect for winter and sickness. I really like velouté especially ones with leaks or mushrooms (or both) but one that taste like home to me is a pumpking velouté thikens with rice. I also love hrira and chorba but anytimes people start talking them people fight for the sake of their recipe so I'll rather change subject.
What about you? Do you have a clear favorite?
He was so pissed he barfed right into his little pot :(