Soup on the Run

As a fan of all things soupy,  I can't help but repost this soup to-go design from Peter Urban of Denmark.  Thanks to  http://lovelypackage.com/coup-de-soup/

Vietnamese Chicken & Beef Pho

Pho -- For the broth:

• 2 medium yellow onions (about 1 pound total)

• 4-inch piece ginger (about 4 ounces)

• 2 pounds beef soup bones (marrow and knuckle bones)

• 3 whole cloves

• 3-inch cinnamon stick

• 1 pound chicken backs/necks

• 5 star anise (40 star points total)

• *optional* 1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into very thin 2-by-4-inch pieces 

• 1  1/2 tablespoons salt

• 2-3 tablespoons fish sauce (I only use Red Boat, highest quality and no preservatives)

• 1 ounce (1-inch chunk) yellow rock sugar (if available, not critical)

Garnish:

Thinly sliced fresh raw onion (use Mandoline if possible)

Bean sprouts

Fresh torn Thai Basil

Fresh torn 

Cilantro

Sriracha

Steps:

1. Roast the meaty parts in Grapeseed or Olive Oil in large metal soup pot. While meat is roasting, slice onions and ginger into large chunks and char using cast iron skillet or thick metal pan. Make sure to open windows and use exhaust fan as the charring process will create smoke.  Char for 15  minutes, onions and ginger will soften and become sweetly fragrant. Use tongs to occasionally rotate them and to grab and discard any flyaway onion skin. You do not have to blacken entire surface, just enough to slightly cook onion and ginger. Remove blackened parts before adding to soup.

2. Add 6-8 cups of water, although I like to add 1 container of Organic Beef Broth for extra flavoring along with 5 cups of purified water. 

3. Add dry spices, salt, fish sauce. Simmer slowly uncovered, for 1 1/2 hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Allow broth to continue cooking; in total, the broth should simmer 3 hours.

4. Strain the pho broth using a fine mesh strainer. 

5. Use a shallow ladle to skim as much fat from top of the pho broth as you like. Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar but be cautious because the noodles and other ingredients are not salted so they will dilute the flavors.

6. Prepare noodles according to package directions. Fill saucepan with water and bring to boil, add noodles. As soon as noodles have collapsed and lost their stiffness (10-20 seconds), pull strainer from water. Empty noodles into bowls. Add very hot broth and top with garnish.

7. Place slices of cooked meat, raw meat and tendon (if using) atop noodles. Garnish with onion, scallion and chopped cilantro. Finish with black pepper.

Now, keep in mind that most Vietnamese pho eaters probably wouldn't mix chicken with beef in one broth but I actually prefer the deep flavors of the beef broth with the light chicken meat. Enjoy your food however you like~

Happy slurping!

Organic Lemon Chicken Rice Soup with Spinach

Yet another Chicken Soup--but this time, wheat-free!  

The weather is finally cooling down and I crave the warm, slurpy goodness of Rosul. Must say, it's become one of my favorites. The lemon adds some acidity to the savory broth and the spinach with zucchini combo-- as long as they aren't overcooked -- bring a bit of crunch to the soup.All the ingredients are in season at our local Southern CA Farmer's Market.

Organic Lemon Chicken Rice Soup with Spinach

• 1 Package Organic Chicken Thighs (5-6 thighs)

• 1 box Organic Chicken Broth (or you can use my chicken bone broth recipe from previous posts)

• 1 bag of cleaned spinach leaves

• 1 lg. Zucchini (diced)

• 1 small Onion (chopped)

• 1 cup Basmati or Sushi Rice

• 2 tbs. Flour (for the rue)

• 1 tbs. Corn Starch

• 1 tbs. Butter

• 1/2-3/4 cup water

• Salt/Pepper

• 1/2 cup Fresh Parsley (chopped)

• 2 cloves Garlic (chopped)

• 1 lg. Lemon

1. Add washed chicken thighs and garlic to 1/2 container of chicken broth, simmer for 20-30 minutes covered. I love to make this in the Le Creuset, the even heat distribution makes a great broth. In the meantime add the rice to 2 cups of water in a separate pan, bring to boil and cook until most of the water is absorbed.  Remove from heat and rinse, set aside.
2. In another small saucepan slowly melt the butter and whisk in the corn starch, then flour in slow dusting motions.  Once the flour and starch are incorporated in the butter start adding water while whisking.  Do this s l o w l y  as lumps may form if you mix it too quickly.  Add 3/4ths of the chopped parsley. Cook the mixture to thicken (about 10 minutes) on low heat.
3. Remove chicken thighs from broth and set aside to cool. Bring broth to light simmer and add the rue, zucchini, onion, rice, and spices.
4. Cook 10 minutes, strip the chicken off bone, remove skin, chop into bite size pieces and add to broth. Cook another 15 minutes.  Add spinach for the last 5 minutes along with the juice of 1 whole lemon.  Turn off the heat, let sit for at least an hour.
5. Sprinkle with fresh parsley and serve*

Egg Drop Soup

A good Egg Drop Soup is perfection in a bowl. Just the right combination of gelatinous broth, gummy egg bits, and crunchy green onions is both nourishing and filling. Finding a good version can be a challenge and this recipe gets the flavor notes just right. Adding a handful of fresh spinach leaves gives a bit of crunch.

• 1 medium onion, diced
• 2 stalks of celery, diced  (optional)
• 1 Tbsp butter from pastured cows
• 8 cups of chicken broth (or well-salted water)
• 1/4 tsp ground ginger (fresh if you have it)
• 1 tsp soy sauce (unpasteurized and unrefined)
• 1/4 tsp sesame oil
• salt to taste
• 3 Tbsp arrowroot powder (or corn starch) + 3 Tbsp water
• 6 eggs
• Thank you Food Renegade!

1. Saute chopped onions and celery in butter until softened.

2. Add broth, soy sauce, ginger, sesame oil.  Bring to soft simmer for 15 min.

3. Mix arrowroot powder or corn starch with 1/3 cup warm water until completely blended and smooth.

4. Add to broth and blend.

5. Whisk eggs together and pour into soup while broth is lightly simmering. I like to stir soup in circular motion for ribbon like effect.

6. Garnish with green onion and spinach. Enjoy!

Tomato Basil Soup

Tomato Basil Soup

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with parmesan cheese

Thank you Jenny Steffens for the recipe!

Chicken Soup with Lemon and Leek

Another variation on my weekly chicken soup routine.  I love the fresh zing of leeks with lemon and with the addition of jasmine rice this should should be both refreshing and savory.
I'm still a stickler about homemade stock simmered for at least 2 hours with plenty of bone and cartilage, see previous post for Rosul recipe. It makes all the difference in the richness of the broth.
Enjoy!

2 quarts chicken stock,  homemade 

1 pound leeks, white and light green parts only, cleaned and sliced thin

2/3 cup rice or coarse bulgur

4 large eggs, at room temperature

Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste

Salt to taste

Freshly ground pepper

Chopped fresh parsley or dill for garnish

1. Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.

2. Beat together the eggs and lemon juice until frothy in a medium bowl.

3. Just before serving, making sure that the broth isn’t boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.

Rosul- Polish Chicken Noodle Soup

This Rosol (ro-soow) is a simple, old world recipe for my absolute favorite Chicken Noodle Soup.  The key with this preparation is patience because the flavor really comes from the quality of the broth. You absolutely cannot substitute homemade chicken stock with anything store bought, I've tried and it doesn't do the soup justice.
The dill is also a critical component.  You know you've done it right when the soup turns gelatinous after a night in the fridge.  Mmmmm, soup jelly...

Broth:
2 small White Onions, quartered 
4 Celery Stalk with leaves, cut in 3 pieces 
4-6 cloves Garlic, put through a garlic press or chopped
1 tbsp. salt 1/2 tsp. pepper or peppercorns
4-6 bay leaves
1 bunch fresh parsley
2 1/2 qts. water
1 whole chicken, or 10-12 thighs


Clean chicken and place in cold water in a deep stock pot.  Keep heat on med/low until a slow gentle simmer begins.  Skim off white foam as it appears. Cook 1 hour.
Remove chicken and add remaining ingredients.
I then like to remove the meat from the bones and remove the skin from the meat, set aside then return all the bones ( I even crush them a bit with a meat tenderizer) to the stock and continue cooking for about 2 hours on a low simmer.


Soup:
1 large White Onion, sliced thin
2 diced carrots
1 cup egg noodles (1/2 way cooked)
1-2 tsp rice vinegar (just adds acidity, adjust to your liking)
Fresh dill to garnish


Remove all ingredients by straining soup until it appears clear. Add all ingredients except noodles and dill, cook 1 hour on low simmer.
Add noodles in last 15-20 minutes.  Cool slightly and sprinkle with dill (not dry-must be fresh)
Serve with rye or sourdough bread and butter and put some Devotchka on the CD player.  Shot of vodka on the side is optional :)

Creamy Yogurt Asparagus Soup

Asparagus is one of my husband's favorite veggies.  I, however, prefer it drenched with butter, dressing, and just about anything else that will hide the asparagusiness of it all.  Maybe a lovely soup will make it better?  The soy and yogurt should give it a little zip and hopefully I can manage the flour bit without burning it to a brown goo.

Here goes:

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 2 cups vegetable or chicken broth
• 1 tablespoon butter
• 1 thick large leek, white stalk only
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 cup soy milk
• 1/2 cup yogurt (or soy yogurt)
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese (replace with sprinkle of garlic croutons or bread crumbs if you'd prefer to skip the dairy)

1. Place asparagus, leek and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender (or hand-held blender) and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired. 

As always, I've included vegan/dairy-free options. I'll miss the Parmesan, let me know if you have any ideas for other tasty replacements.

Salmon Tahini Soup

Photo from Elise Bauer

What do you do when you've neglected going to the grocery store all week and know that Trader Joe's on a Sunday night never ends well?  Well, you dig up some tahini from the way-back of the fridge, defrost the salmon steaks you've had since Christmas, throw in herbs and greens, simmer and out comes this hearty wonder!

It can be made with soy milk or cream/milk* (omit lemon) and don't skip on the fresh herbs- they make all the difference.


Salmon Tahini Bisque

1/2 cup soy milk
3 large potatoes
2 salmon steaks
1 tbs fresh dill weed
1 cup chopped spinach, drained
1 yellow pepper, diced
1/2 cup carrots, diced
1/2 cup peas
1/2 cup tahini
2 tbs Seasoning Mix (I like the TJ's Mix)
2 cups vegetable stock
3tbs miso paste 
2 tbs capers, save liquid for fish
Red pepper flakes for garnish 


First boil the potatoes until soft.
At the same time poach the salmon steaks on top of the stove in a covered pan with 1/2 cup juice from capers, salt/pepper.
In a blender: Put chopped potatoes; vegetable stock, soy milk, tahini, miso paste, dill, and capers. Blend these until smooth.
Now return the blend back to the pot and add flaked salmon, peppers, spinach, peas, and carots. Heat on top of the stove for about 10 to 15 minutes.
The longer you cook, the thicker the consistency. Season to taste.


Recipe inspired by Cooks.com but blending fish sorta freaked me out so a little soup magic was in order.  Luckily, it turned out fantastic.

Puppy Love

Mr. Chihuahua Bowl

Pugsy Salad Plate

Lady Bouffante Salad Plate

I would buy this entire set in a heartbeat if there were more bowls.
Etsy, you're the best.

Creamy Lettuce Soup

Photo from Sunset Magazine

It's never occurred to me to try lettuce in soup so I'm a little skeptical on this one. The sprinkle of nutmeg might win me over but I can't quite imagine the flavor of lettuce in soup. Well, I've been known to complain about my 'same-ol' boring soup recipes so I have to at least try it. Has anyone made this- any tips?

Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.

• 1 1/2  pounds  green lettuce, such as 1 1/2 large heads romaine or 2 heads butter lettuce
• 2  large leeks (white and light green parts only), split lengthwise, rinsed well, and sliced
• 2  tablespoons  butter
• About 1/4 tsp. freshly grated nutmeg
• Zest of 1 lemon
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  pepper
• 1  qt. reduced-sodium chicken broth
• 1/2  cup  half-and-half

1. Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.
2. Cook leeks and lettuce stems in butter in a 5- to 6-qt. pan over medium heat with 1/4 tsp. nutmeg, the zest, salt, and pepper, stirring occasionally, until tender, about 10 minutes.
3. Stir in lettuce leaves and broth, cover, and bring to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.
4. Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.
5. Ladle soup into bowls or cups and sprinkle more nutmeg on top.

Thanks Sunset Magazine!

Ladle Crush

Photos from www.thespoonsisters.com

 Sometimes you need a little straining with your spooning, this just might be the perfect utilitarian
 spladle(? ).  From the  Spoon Sisters.

Carrot Parsnip Puree with Bacon: Part II

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clark

 A delicious twist on my standard puree (Carrot Puree January Recipe). This time we've added more parsnips and left out the potatoes to really help cut the sweetness of the carrots and add depth and flavor to the soup. Top with a few slices of smoked bacon and a slice of French baguette for a fantastic rustic meal!

• 2  tablespoons  olive oil, divided
• 2 1/2  cups  chopped yellow onion
• 3  cups  coarsely chopped parsnip (about 1 pound)
• 3  cups  water
• 2 1/2  cups  coarsely chopped carrot (about 1 pound)
• 2  cups chicken broth
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  (1/8-inch-thick) slices parsnip
• 1  tablespoon  chopped fresh chives
• 2 slices finely chopped cooked bacon

Heat 1 teaspoon oil in a Dutch oven over medium heat.
Add the onion, and cook 10 minutes or until tender, stirring occasionally.
Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl.
Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat.
Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally.
Drain on paper towels. Sprinkle parsnip chips, bacon and chives over soup.

Thanks to My Recipes !

Tomato Artichoke Puree Soup

Tomato Artichoke Soup with Garlic Croutons

Yum, I can't wait to make this! Luckily I will be on a Soup Vacation next week with countless hours to chop and puree at my disposal.  Are there any soups you can't live without? Then send 'em on over, I'd love to try some new blends.

But first....

Tomato Artichoke Soup
What You Need 28 oz can fire-roasted diced tomatoes
15 oz can artichokes
1 cup water
1 cup milk
2 tablespoons butter
1 large onion
1 clove garlic
3 bay leaves 1/2 teaspoon oregano
1 teaspoon basil
What To Do
1  Chop 1 large onion and 1 clove garlic. In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and 3 bay leaves until the onions are translucent.
2  Chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, 1 cup of water, 1/2 teaspoon oregano, 1 teaspoon basil. Simmer for 10 minutes.
3  Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Add 1 cup milk.  Top with croutons and a little parmesan and serve immediately.

 Thank you A Couple Cooks!

For the Love of Barszcz

This article makes my heart stir. Hooray for Barszcz!! I've been homesick for the sweet slightly tart flavor of this traditional Polish soup for years and at last decided to take it upon myself to master the seemingly simple recipes I found online.  After many attempts with mediocre results I decided to bring in the big guns, a Polish cookbook and a Russian friend skilled in the arts of soup-making, and at last created a version that tasted somewhat like the Christmas Eve tradition of my childhood.  It was clear and sweet, light on sauerkraut and topped with a dollop of tangy sour cream. Years later I've adapted this recipe with chunks of pork, thick slices of potato, skipped the sour cream all together and mastered a richer, fattier consistency that's become my own Christmas meal staple.
This article perfectly captures my love affair with the soups I grew up with.  Buy a good loaf of dry rye bread, spread it with a little butter and dill, savour and enjoy.

Ukrainian Barszcz with Caraway Seed Dumplings

Note: Garnish each serving of the soup with a little sour cream and a sprinkling of dill. Kvass, a fermented beverage, is usually available at Central and Eastern European markets.


2 pounds beef short ribs
Salt
1 tablespoon olive oil
1 large onion, roughly chopped
4 cloves garlic, minced
1 teaspoon black peppercorns
2 bay leaves
8 cups water, more if needed
2 turnips, cut to ½-inch cubes
2 carrots, diced
1/3 cup tomato juice
3/4 cup kvass
2 cups shredded red cabbage
3 beets, peeled
2 tablespoons red wine vinegar, or to taste
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon caraway seeds
1/2 cup milk
1 egg, beaten
Pepper


1. Season the short ribs with a teaspoon of salt.
2. Heat a 5-quart heavy-bottom pot over high heat until hot. Add the olive oil, then add the short ribs, in batches, and heat until browned on each side, about 10 minutes. Remove the ribs from the pot and set aside.
3. Reduce the heat to medium-high and stir in the onions and garlic. Cook, stirring occasionally and scraping the browned bits from the bottom of the pot, until the onions are soft and translucent, 8 to 10 minutes.
4. Add the ribs back to the pot, along with the peppercorns and bay leaves. Add the water to cover and bring the mixture to a simmer. Reduce the heat to a gentle simmer, loosely cover and cook until the ribs start to become tender, about 11/2 hours.
5. Skim any foam or fat from the surface of the pot and stir in the turnips and carrots. Continue to cook until the vegetables are soft and the ribs are very tender and falling off the bone, 30 to 45 minutes more.
6. Remove the ribs from the pot and discard the bones. Slice or pull the meat into coarse, medium chunks. Return the meat to the pot.
7. Stir in the tomato juice, kvass and cabbage and bring the mixture to a gentle simmer. Using a box grater or food processor, shred the beets into fine strips and add to the pot. Add the vinegar.
8. While the soup is simmering, prepare the dumplings: In a small bowl, whisk together the flour, baking powder, salt and caraway seeds. In a separate small bowl, beat together the milk and egg. Drizzle the egg mixture over the flour and stir with a fork until it forms a stiff, sticky batter.
9. Taste the soup and season as desired with salt and pepper, then make the dumplings: Using a tablespoon, drop spoonfuls of the caraway dumpling batter into the simmering soup. Cover the pot and steam the dumplings until they are set and firm and the cabbage is tender, about 10 minutes. Season to taste with salt and pepper.
10. Spoon the borscht into bowls, making sure each serving gets at least 1 dumpling.

Stay tuned for the outcome of the variations on the classic recipe from the article.
"Beet Poetry with Borscht" from the LA Times

Favorite Potato Leek Soup

One of my all-time favorites!  I've found that leaving the skin on the potatoes really adds something special, just make sure to scrub them well before slicing.   I also substituted corn starch mixed with warmed unsweetened soy milk for the heavy cream since lactose intolerance doesn't allow me the fatty goodness of dairy. Make sure to whisk the corn starch into gently warming soy milk, then add to the soup. Thank you Pinch my Salt!!

K’s Potato Leek Soup
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.


Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.


Came across this similar Vegetarian Recipe from Lou Restaurant in Hollywood:

DJ Olsen’s Potato and Leek Soup
1 lb potatoes, peeled and cubed
1 lb trimmed leeks, use whites only, sliced into half moons
squeeze of lemon
Salt and pepper to taste
High-quality olive oil for garnish
3 Tablespoons butter
Saute leeks in melted butter until softened.
Add potatoes and about 3 inches of water. Cover and simmer for about 1 hour, until potatoes and leek are soft.

Puree soup in a blender. Season with salt and pepper to taste. Add squeeze of fresh lemon and drizzle olive to serve.

Mushroom Farro Soup

OK, this is just soup porn. I adore mushrooms and had a nearly disastrous experience with my last attempt at a Polish style dried Boletus stew.  Seems they weren't as free of dirt as I thought they were and being an inexperienced mushroom cleaner I merely gave them a dry-cloth brushing when they were in need of a good, long soaking.  The end result was gritty and bland, such a disappointment since I used up an entire bag of imported mushrooms delivered to me from an out-of-state Polish deli.
But I feel confident, this looks fairly straightforward and I'm salivating just after reading the recipe.

Thanks for sharing Smitten Kitchen, I'll let you know how it turns out!


Mushroom Farro Soup
Adapted from Marian Burros’ mama, via The New York Times


Makes about 7 cups
1/3 cup dried mushrooms like porcini
2 tablespoons oil
1 medium onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1 pound mushrooms (white, cremini, shiitake or a mixture thereof; I used 100% brown/creminis)
1/2 cup farro, pearled barley, or spelt, rinsed
6 cups low sodium or salt-free beef broth or stock (vegetable, mushroom or chicken stock can be swapped)
1/4 cup dry sherry
1 tablespoon tomato paste
Salt and pepper to taste
1 tablespoon sherry vinegar


Cover dried mushrooms with 1 cup boiling water, and set aside for 20 minutes, or while you prepare the rest of the soup. 
Trim and slice mushrooms, then give them a rough chop to your desired texture.
Heat oil in heavy-bottomed deep pot. 
Sauté onions and carrots over medium heat until onions begin to color, about 10 to 15 minutes. 
Add garlic, and sauté for 30 seconds. 
Add fresh mushrooms, and cook until they begin to release liquid, about 5 to 10 minutes. Raise heat and add barley; sauté until it begins to color (this didn’t really happen for me, because the mushroom liquid was still sloshing about).
Add broth, sherry and tomato paste.
Drain porcinis and finely chop; strain mushroom-soaking liquid to remove any grit and add to pot along with the reconstituted mushrooms. 
Season with salt and pepper, and simmer for about 40 minutes, until barley is tender. 
Stir in sherry vinegar; adjust seasonings and serve.

California Winter Sausage Fennel and Lentil Stew

Photo from Simply Recipes

The entire process of making this soup took about 6 hours, including making the beef broth from scratch, but was well worth the effort.  The soup turned out hearty and delicious with a hint of minestrone-like sweetness and nice, earthy smokiness from the sausage.  Dip a thick slice of a peasant style bread and freeze the leftovers - this recipe makes enough to feed a village.

• 8 1/2 cups beef stock or canned broth
• 1 1/2 cups dried lentils
• 1/2 cup soaked barley
• 1 can chopped tomatoes (or 1 1/2 cup freshly chopped Roma tomatoes)
• 4 teaspoons fennel seeds
• 2 tablespoons olive oil
• 1/3 cup chopped celery
• 1/3 cup chopped carrot
• 1/3 cup chopped onion
• 1/3 cup chopped fennel bulb
• 6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
• 2-5 teaspoons Creole seasoning to taste (or combine Smoked Paprika, 3 cloves chopped garlic, cayenne pepper, marjoram)
• dash or two of rich Italian Balsamic Vinegar

Combine stock, barley and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.

Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.

Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.

Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

Indian Style Cauliflower Soup with English Peas

photo from The English Kitchen

Indian-style Cauliflower Soup with English Peas
by Ameila Saltsman
Makes 6-8 servings
1 Tablespoon vegetable oil or ghee (clarified butter)
1 tsp cumin seeds
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 to 1/2 tsp red pepper flakes
1 tsp kosher or sea salt
1 onion, chopped
1 large clove garlic, finely chopped
2 Tablespoons freshly grated ginger
1 head cauliflower, cleaned and trimmed into florets
4-6 cups vegetable stock (or chicken stock for a non-veg meal)

1 cup shelled English peas
Fresh lime
2 Tablespoons each chopped mint, chives, and cilantro
In a wide pot, heat oil or ghee over medium heat. Add cumin seeds, stir and cook until brown, 1-2 minutes. Add turmeric, coriander, cumin, red pepper and salt and cook until fragrant 30-60 seconds. Add onion and cook until soft, about 3 minutes, then add the garlic and ginger and cook 1 minute more.
Stir in cauliflower and about 1/4 cup water and cover pot to par-cook the cauliflower.
After 5 minutes add the broth. Turn the heat to medium-low and simmer soup until cauliflower is very tender, 15-20 minutes.
Remove from heat. Puree the soup, adding a little water if it seems too thick, and season to taste with salt.
Return soup to medium-low heat, add the peas, and simmer just until they are tender but still bright green.
Give the soup a squeeze of lime and serve the soup topped with a sprinkling of chives, mint, and cilantro.

Thanks Good Food!

The Perfect Egg

This is a slight deviation from the usual soup content but a perfectly cooked slightly runny egg makes a lovely topping for ramen or even a thick bowl of chicken noodle soup.  It's also the first step of Momofuku's Ramen , otherwise known as Food of the Gods.

From Epicurean Debauchery 

Here is how it goes:


1. Place cold eggs in a pan or pot with apx 1 cm of cold water. Yup, that's right, the eggs will not be fully immersed in the water. One cm deep of water is plenty for this method. Put the lid on the pan/pot and don't take it off until the very last step.
2. Bring water to a boil on High Heat.
3. As soon as the water boils, turn heat down to Medium.
4. Cook at Medium Heat for 4 min.
5. Immediately after these 4 min, remove from heat and let eggs sit in hot water, 3 min.
6. Quickly chill eggs in cold water briefly to cool down the eggs for easy peeling.
7. Peel and enjoy!


I swear by this recipe. As long as the timing is followed carefully, the eggs come out extremely consistently. The decadent creaminess of the soft boiled yolk is beautifully maintained while the outside white is firm enough to contain the goodness.