Ingredients:
2 tbs vegetable oil (not olive oil)
2 garlic cloves, smashed with the side of a knife
2 cups chicken stock or water
2 oz. glass noodles soaked for 10 minutes in cold water to soften and drained
4 oz. ground pork, formed into 10-12 balls
1 Tblsp. fish sauce, Golden Boy brand preferred
1 Tblsp. light soy sauce (Dragonfly brand)
1/4 tsp. sugar
4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped (optional)
1/2 tsp. ground white pepper
1 spring onion/scallion, green part only, slivered lengthways
In a medium saucepan heat the oil until a light haze appears.
Add the garlic. Fry for 30 seconds.
Add the soup stock or water and bring to a boil over high heat.
Add the balls of minced pork and cook for a one minute.
Add the noodles and stir thoroughly.
Add the fish sauce, soy sauce, sugar, mushrooms, and white pepper.
By this time the meat should be cooked through. Remove from heat and pour into bowl.
Garnish with the spring onion. Season to taste with fish sauce.
Ingredients:
2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
Ingredients:
8 cups dashi (see dashi recipe or buy instant dashi powder)
8-10 tablespoons miso (fermented soy bean paste, white or dark, grainy or smooth, low sodium or not, use your favorite)
1/2 head cabbage, cleaned and chopped
3 carrots, peeled and sliced
2 potatoes, peeled and cubed
1-2 lb salmon, in large bite-size pieces
1 lb tofu, drained and cubed
eggs, if desired
steamed rice
Dashi is a Japanese fish stock. There are several ways to make this. You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these. The "teabags" have the correct amount of bonito flakes sealed into a little bag.
The teabag bonito has no added MSG. Vegetable stock would be a fair substitute.
Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
Add cabbage to pan. Cook for 1-2 minutes or until cabbage is just crisp.
Put miso (starting with the lesser amount) into a sieve.
Dip the sieve into the stock and melt the miso into the soup.
The purpose of the sieve is to make sure there are no big miso chunks in the soup.
You can also disslove the miso into some hot dashi and slowly add it in.
Make sure to taste as you add the miso-- too much will make the soup salty.
Add tofu cubes gently.
Add salmon pieces to top of pan and push carefully into the soup.
Simmer until the salmon is cooked through.
When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
If desired, break into the soup an egg for each person and"poach" it.
Put this on top of each portion.
Taste the miso soup and adjust miso as necessary.
Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
Ingredients:
4 cups of boiling water
4 tablespoons desiccated coconut or one can of coconut milk
1 tablespoon sunflower oil
1 onion, thinly sliced
1 garlic clove, crushed
1 inch piece gingerroot, peeled and grated
2 green chilies, finely chopped
1 teaspoon turmeric
5 cups of vegetable stock
2 teaspoons brown sugar
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 leek, thinly sliced
2 ounces green beans, chopped
salt (or soy sauce)
1 lemon, juice of
Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibres.
Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
Add the stock and coconut milk and heat through, then add the sugar, carrots, clelery, leek and green beans; simmer gently for 30 minutes.
Add salt and soy sauce to taste; stir in lemon juice just before serving.
Ingredients
2 1/2 quarts water
2 lbs pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 garlic clove, chopped
2 shallots or scallions, chopped (only the white part)
1/2 lb crabmeat (canned, frozen or fresh)
1/4 teaspoon fresh ground black pepper
2 teaspoons cornstarch
2 tablespoons water
1 egg
1 (15 ounce) can white canned asparagus, undrained (or fresh ones white or green)
1/4 cup chopped fresh cilantro (Chinese parsley)
1/4 cup chopped scallion tops
Preparation
Dissolve the cornstarch in the 2 tbsp of water. Set aside.
Bring water to a boil and put the pork bones inches
Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionally skim the top.
Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
Add the cornstarch-and-water mixture and stir for a few minutes.
Break the egg open and drop it into the actively boiling soup while stirring.
Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
Continue to cook until the asparagus is heated through.
Sprinkle the cilantro and scallion green over the soup before serving.
This hearty soup gets rich flavor from linguiça, a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices. Spanish chorizo sausage is a great substitute.
Servings: Makes 8 servings
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach
Preparation
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
We've added spinach to this classic Italian soup to create a dish that's both filling and delicious.
Active time: 10 min
Start to finish: 20 min
Servings: Makes 6 servings.
Ingredients
1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
Extra-virgin olive oil for brushing bread
2 cups water
3 cups reduced-sodium chicken broth (24 fl oz)
1/2 teaspoon salt
1/4 teaspoon black pepper plus additional for serving
1 (10-oz) package frozen chopped spinach (not thawed)
1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
2 large eggs, beaten
Preparation
Put oven rack in lower third of oven and preheat oven to 400°F.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup.
Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.
Servings: Makes 8 servings
Ingredients
5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
4 cups chopped leeks (white and pale green parts only; about 4 large)
1/4 cup olive oil
6 cups (or more) low-salt chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
Preparation
Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
Ladle soup into bowls. Sprinkle with gremolata and serve.
Zuppa di Pesce
Active time: 1 hr Start to finish: 2 3/4 hr (includes making stock)
Servings: Makes 6 to 8 main-course servings.
Ingredients
For soup
1 lb cleaned squid, bodies and tentacles separated but kept intact
1/2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
1/8 teaspoon black pepper
3/4 teaspoon salt
1/4 cup olive oil
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano, crumbled
1 cup dry white wine
4 1/2 cups water
12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed
12 mussels (preferably cultivated), scrubbed and beards removed
4 cups fish stock or bottled clam juice (32 fl oz)
2 (14-oz) cans diced tomatoes in juice
1 teaspoon sugar
1 lb skinless halibut fillet, cut into 1-inch pieces
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
For garlic toasts
1 (12-inch) Italian loaf, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1 garlic clove, halved crosswise
2 tablespoons finely chopped fresh flat-leaf parsley
Accompaniment: extra-virgin olive oil for drizzling
Preparation
Make soup:
Rinse squid under cold running water and pat dry. If squid are large, halve ring of tentacles, then cut longer tentacles crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings.
Pat shrimp dry and sprinkle with pepper and 1/4 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sear shrimp in 2 batches, turning over once, until golden but not cooked through, about 2 minutes per batch. Transfer shrimp with a slotted spoon to a bowl.
Add garlic, red pepper flakes, and oregano to pot and sauté, stirring, until golden, about 30 seconds. Add wine and 1/2 cup water and bring to a boil. Stir in clams and cook, covered, over moderately high heat until shells open wide, checking frequently after 6 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened clams after 8 minutes.) Stir in mussels and cook, covered, over moderately high heat until shells open wide, checking frequently after 3 minutes and transferring as opened with a slotted spoon to bowl with shrimp. (Discard any unopened mussels after 6 minutes.)
Put oven rack in middle position and preheat oven to 425°F.
Add stock to pot along with remaining 4 cups water, tomatoes with juice, sugar, and remaining 1/2 teaspoon salt and simmer, uncovered, 15 minutes.
Make toasts while stock simmers:
Arrange bread slices in 1 layer on a baking sheet, then drizzle with oil and season with salt. Bake, turning over once, until golden, about 10 minutes total. Transfer toasts to a rack to cool slightly, then rub lightly with cut sides of garlic and sprinkle with parsley.
Finish soup:
Add halibut to stock and cook at a bare simmer, covered, until just cooked through, about 2 minutes. Stir in squid and reserved shellfish, then remove from heat and let stand, covered, 1 minute. Stir in basil and parsley and serve immediately, with toasts alongside for dipping.
Steam the dumplings in batches and eat them when they're at their best — hot out of the steamer.
Servings: Makes about 75 dumplings.
Ingredients
Soup
10 cups plus 3 tablespoons (or more) water
2 3/4 to 3 pounds chicken wings, backs, and necks
2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices
3/4 cup coarsely chopped green onions (white parts only)
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger
1 whole dried shiitake mushroom
1 large garlic clove, flattened
1 tablespoon soy sauce
2 teaspoons Shaoxing wine (Chinese rice wine)
1 tablespoon unflavored gelatin (from 2 envelopes)
Sauce
1 cup black vinegar
6 tablespoons soy sauce
2 tablespoons very thin matchstick-size strips peeled fresh ginger
Filling
1 pound ground pork
1/4 pound peeled deveined uncooked shrimp, finely chopped
1/3 cup finely chopped green onions (white parts only)
3 tablespoons sugar
2 tablespoons soy sauce
1 large garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon finely grated peeled fresh ginger
1/2 teaspoon Shaoxing wine (Chinese rice wine)
1/4 teaspoon Asian sesame oil
Dumplings
75 (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages)
1 large head of Napa cabbage, leaves separated
Preparation
Stock your pantry
Look for the ingredients and supplies featured here at an Asian market or online at adrianascaravan.com: Chinese-style cured smoked ham (or use Smithfield ham), dried shiitake mushrooms, Shaoxing (also spelled Shao Hsing) wine, black vinegar, dumpling wrappers (don't use wonton wrappers; they are too thin), and bamboo steamer sets.
Make the soup
Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.
Strain and chill
Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.
Make the sauce
Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Make the filling
Combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add aspic to pork mixture; stir gently with wooden spoon just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Assemble the dumplings
Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 or 3 aspic cubes.
Pleat the wrapper
Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
Twist the top
Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. DO AHEAD Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks.
Prepare the steamer
Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.
Steam the dumplings
Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.
Active time: 30 min Start to finish: 45 min
Servings: Makes 8 servings
Ingredients1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3/4 pounds kabocha or butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)
2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
5 cups water
Garnish: cilantro leaves
Preparation
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
Cooks' note: Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.
Nutritional Information
Per serving: 133 calories, 7g fat (2g saturated), 8mg cholesterol, 445mg sodium, 3g fiber, 2g protein (nutritional analysis provided by Nutrition Data)
This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.
Servings: Makes 4 servings
Ingredients1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced bok choy
1 cup bean sprouts
1 cup edamame, shelled
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 scallions, thinly sliced
Preparation
Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.
Nutritional InformationNutritional analysis per serving: 286 calories, 6 g fat (0.5 g saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein
North African spices combine with a touch of honey and lemon in a refreshing summer soup.
Active time: 15 min Start to finish: 35 min
Servings: Makes 4 servings or about 5 cups.
Ingredients
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fl oz)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices
Preparation
Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.
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Delicious Soup Recipes
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Servings: Makes 4 servings
Ingredients
6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
Preparation
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
Nutritional Information
Nutritional analysis per serving: 317 calories, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein
This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.
Servings: Makes 4 main-course servings.
Ingredients
Aromatic soup base
2 pounds large plum tomatoes (about 10)
2 medium onions (about 14 ounces), peeled, halved
1 1/2x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick
6 whole black peppercorns
4 large garlic cloves, unpeeled
1 large jalapeño chili
2 5 1/2-inch corn tortillas, cut in half
2 teaspoons chopped canned chipotle chilies *
To finish soup
3 tablespoons olive oil
1 1/4 teaspoons dried oregano
1 teaspoon ground cumin
5 cups water
1 1 1/2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch cubes
3/4 pound red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 teaspoon (or more) salt
1 15- to 16-ounce can garbanzo beans (chickpeas), undrained
1/4 pound green beans, trimmed, cut into 1-inch pieces
1 cup corn kernels, cut from 1 large ear (step 3) or frozen
1/3 cup (packed) chopped fresh cilantro
Additional 5 1/2-inch corn tortillas
Lime wedges
Preparation
Make soup base:
Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Set aside and cool.
Heat cast-iron skillet over medium-high heat 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves, and jalapeño chili in hot skillet, preferably cast iron. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeño. Transfer all to plate. Place tortilla halves in same hot skillet. Toast until browned in spots and crisp, pressing often with spatula, about 3 minutes per side. Transfer tortillas to plate; cool, then break into very small pieces.
After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds. Cut away most of charred surface from broiled onions and then chop. Peel garlic cloves. Stem, quarter, seed and devein jalapeño chili. Place tomatoes, onions, garlic, jalapeño chili, and chipotle chilies in processor. Finely grind cinnamon, peppercorns, and toasted tortillas in spice mill or coffee grinder; add to processor. Blend soup base until smooth, about 5 minutes.
Finish soup:
Heat oil in heavy large pot over medium-high heat 2 minutes. Add soup base from processor, oregano, and cumin. Cook (sear) until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes. Add 5 cups water, squash, potatoes, and 1 teaspoon salt; bring soup to boil. Reduce heat to medium, cover, and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans, and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro; season with pepper and more salt, if desired.
Toast tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Wrap in foil; keep warm.
Ladle soup into bowls. Serve with lime wedges and warm tortillas.
* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.
This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.
Servings: Makes 10 servings
Ingredients
For chestnut and sherry soup
1 3/4 pounds fresh chestnuts*
6 tablespoons (3/4 stick) unsalted butter
2 cloves garlic, finely chopped
3 medium shallots, thinly sliced
1 leek, white part only, thinly sliced
2 stalks celery, chopped
2 whole sprigs thyme
1 fresh bay leaf
2 1/4 cups white wine
1 1/4 cups fino sherry
2 quarts plus 2 cups chicken stock or low-sodium chicken broth
1/3 cup honey
2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
For truffle garnish
2/3 cup truffle juice**
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup fino sherry
4 teaspoons chives, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
*If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.
**Canned truffles are pressure-cooked during the canning process, creating a small amount of truffle-infused liquid, or truffle juice. If unavailable, substitute 2/3 cup finely chopped truffles mixed with 2 tablespoons chicken stock or low-sodium chicken broth.
Preparation
Roast chestnuts:
Preheat oven to 350°F.
Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve.
Make soup:
In large stock pot over moderately high heat, heat butter until melted. Add garlic, shallots, leeks, and celery and sauté until very soft, about 8 minutes. Add thyme, bay leaf, and chestnuts. Cook, stirring occasionally until chestnuts are golden brown and aromatic, about 10 minutes. Add white wine and bring to boil, then reduce until no liquid remains, 15 to 18 minutes. Add 3/4 cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. Add stock and bring to boil. Reduce heat to moderately low and continue cooking until chestnuts fall apart very easily, about 1 1/2 hours (If chestnuts are not completely cooked, the finished soup will be gritty.) Remove from heat and remove thyme and bay leaf. Stir in remaining 1/2 cup sherry and honey. Working in batches, transfer to blender and blend until smooth. Strain through fine-mesh strainer into clean pot. Stir in salt and pepper and keep warm.
Make truffle garnish:
In heavy 2-quart pot over moderately high heat, bring truffle juice to boil, then lower heat and reduce by 1/4, about 5 minutes. Add butter and sherry and continue cooking until butter is melted, about 30 seconds. Remove from heat and whisk until frothy, about 2 minutes. (Alternatively, use hand blender to froth.) Stir in chives, salt, and pepper.
To serve:
Divide soup evenly among 10 shallow soup bowls. Place 1 tablespoon truffle garnish in center of each bowl. Serve immediately.
INGREDIENTS
1/4 cup unsalted butter
6 large onions (about 5 pounds), thinly sliced
1 clove garlic, minced
1/2 cup brandy
1 tablespoon all-purpose flour
6 cups beef broth, homemade or canned
Salt and freshly ground black pepper
12 (1/2-inch thick) slices French bread, toasted
3/4 pound coarsely grated Gruyere
DIRECTIONS
Heat the butter in a soup pot over moderate heat. Add the onions and cook, stirring frequently, until caramelized, about 40 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occasionally, until almost dry. Sprinkle the onions with the flour and cook, stirring, for 3 minutes. While stirring, slowly add the broth. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes. Season the soup with salt and pepper.
Arrange a rack about 4 inches from the broiler and preheat.
Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them. Arrange 2 slices of toasted bread on top of each soup and sprinkle with the cheese.
Broil the soups until the cheese is melted and bubbling. Serve immediately.
INGREDIENTS
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
DIRECTIONS
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
MEATBALLS:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg
SOUP:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
"This German New Year's soup contains pork and sauerkraut for good luck in the new year. It's wonderful with fresh warm bread. This recipe has been a family tradition for forty years"
INGREDIENTS
- 2 smoked ham hocks
- 2 yellow onions, chopped
- 2 cloves garlic, chopped
- 3 quarts water
- 1 pound sauerkraut, drained and rinsed
- 1 (15 ounce) can pinto beans, drained
- 1/2 pound bacon, chopped
- 1 cup sour cream
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
- Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve.
INGREDIENTS
- 4 cups cranberry-apple juice
- 1/4 cup quick-cooking tapioca
- 1 medium lemon, thinly sliced
- 6 whole cloves
- 1/4 teaspoon ground nutmeg
- 1 (20 ounce) can pineapple chunks, drained
- 1 (11 ounce) can mandarin oranges, drained
- 1 (10 ounce) package frozen sweetened strawberries, thawed, undrained
- 1/3 cup maraschino cherry juice or grenadine syrup (optional)
- 1/8 teaspoon salt
- In a 3-qt. saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.
