Delicious Soup Recipes

Egg Drop Soup

2010-03-06T23:12:00.000-08:00

Ingredients

* 4 cups water
* 4 cubes chicken bouillon
* 2 eggs
* 1 teaspoon dried parsley
* 1 tablespoon dried minced onion
* 1 tablespoon cornstarch

Directions

1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
2. Lightly beat eggs together. Gradually stir into soup.
3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

Chinese Shrimp and Tofu Soup

2010-03-06T23:09:00.000-08:00

Ingredients

* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 1 (1/2 inch) piece fresh ginger root, minced
* 6 ounces raw small shrimp, shelled and deveined
* 1 quart chicken stock
* 8 ounces tofu, diced small
* 1/3 cup frozen peas, thawed
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 tablespoon cornstarch

Directions

1. Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Mulligatawny Soup

2010-03-06T23:06:00.000-08:00

Ingredients

* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated

Directions

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

Canja

2010-03-06T23:02:00.000-08:00

Ingredients

* 3 pounds boneless, skinless chicken meat
* 1 onion, chopped
* 6 cups chicken stock
* 1/4 cup long-grain white rice
* 3/4 cup tomato - peeled, seeded and chopped
* 1/2 cup chopped carrots
* salt to taste
* ground black pepper to taste
* 3/4 cup diced ham
* 1 tablespoon chopped fresh parsley

Directions

1. To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
2. Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
3. When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.

Thai Ginger Soup

2010-03-06T22:59:00.001-08:00

Ingredients

* 3 cups coconut milk
* 2 cups water
* 1/2 pound skinless, boneless chicken breast halves - cut into thin strips
* 3 tablespoons minced fresh ginger root
* 2 tablespoons fish sauce, or to taste
* 1/4 cup fresh lime juice
* 2 tablespoons sliced green onions
* 1 tablespoon chopped fresh cilantro

Directions

1. Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.

Spanish Style White Bean and Sausage Soup

2010-03-06T22:48:00.000-08:00

Ingredients

* 3 andouille sausage links
* 8 1/2 cups chicken stock
* 8 ounces dry great Northern beans
* 1 bay leaf
* 1 pinch crushed saffron threads
* 2 tablespoons olive oil
* 1 onion, finely chopped
* 4 cloves garlic, minced
* 1 red bell pepper, finely chopped
* 1 tablespoon sweet paprika
* 12 ounces kale, stems removed and leaves coarsely chopped

Directions

1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

Danish Potato Soup

2008-10-04T06:31:00.000-07:00

Ingredients:

* 1 ham bone
* water
* 2 potatoes, peeled and diced
* 6 green onions, sliced
* 3 stalks celery, chopped
* 1/4 cup minced fresh parsley
* 2 cups chopped cabbage
* 2 carrots, diced
* 3 tablespoons all-purpose flour
* 1 cup light cream
* ground nutmeg

Preparations:

1. In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. Stir together flour and 1/4 cup cold water. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Sprinkle a dash of nutmeg on each bowlful just before serving.

Basil Tomato Soup

2008-10-04T06:18:00.000-07:00

Ingredients:

* 2 (28 ounce) cans crushed tomatoes
* 1 (14.5 ounce) can chicken broth
* 18 fresh basil leaves, minced
* 1 teaspoon sugar
* 1 cup whipping cream
* 1/2 cup butter or margarine

Preparations:

1. In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Delicious Ham and Potato Soup

2008-09-21T07:32:00.000-07:00

Ingredients:

* 3 1/2 cups peeled and diced potatoes
* 1/3 cup diced celery
* 1/3 cup finely chopped onion
* 3/4 cup diced cooked ham
* 3 1/4 cups water
* 2 tablespoons chicken bouillon granules
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 2 cups milk

Preparations:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Italian Sausage Soup

2008-09-21T07:26:00.000-07:00

Ingredients:

* 1 pound Italian sausage
* 1 clove garlic, minced
* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 small zucchini, cubed
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

Preparation:

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Footnotes

Enjoy with an Italian red wine like Chianti Classico.

Flavorful Tomato Soup

2008-09-21T07:14:00.000-07:00

Ingredients:

* 1/4 cup finely chopped onion
* 1 tablespoon butter or margarine
* 1/4 teaspoon dried basil
* 1/4 teaspoon paprika
* 1/8 teaspoon garlic powder
* 1 (10.75 ounce) can condensed tomato soup, undiluted
* 1 cup milk

Direction:

1. In a saucepan, saute onion in butter until tender. Add basil, paprika and garlic powder. Stir in soup and milk until well blended. Cook over medium heat for 6 minutes or until heated through.

Footnotes:

Nutrition Facts: One 1-cup serving (prepared with margarine, low-fat soup and fat-free milk) equals 214 calories, 8 g fat (0 saturated fat), 2 mg cholesterol, 696 mg sodium, 30 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Bean Thread And Noodle Soup (Somlah Mee Souah)

2008-07-24T01:51:00.000-07:00

Ingredients:

1/4 Cup Clouds Ear Mushrooms -- soaked
20 Dried Lilies -- soaked
3 Ounces Bean Thread Noodles -- soaked
2 Tablespoons Olive Oil
4 Cloves Garlic -- finely chopped
1/4 Pound Ground Pork
1 Teaspoon Salt
1 Teaspoon Sugar
6 Cups Chicken Broth
15 Small Dried Shrimp -- rinsed and drained
1 Tablespoon Fish Sauce
2 Medium Scallion -- finely chopped
1/4 Teaspoon Pepper

Preparation:

Soak the mushrooms, lilies and noodles in warm water for 10 minutes. Cut the noodles in 3 inch lengths and set aside. Heat oil in skillet and saute for 30 seconds. Stir in pork, salt and sugar. Add chicken broth, bring to a boil. Add shrimp, mushrooms, lilies and fish sauce. Lower heat and simmer for 5 minutes. Add noodles, cook stirring for 1 minute. Remove from heat, add scallions and pepper. Stir and serve.

French Canadian Pea Soup

2008-07-24T01:39:00.000-07:00

Ingredients:

1 lb. (2 1/4 cups or 500ml) BCP whole yellow peas
2 medium chopped onions
1 large chopped celery stalk
4 minced cloves garlic
2 medium grated carrots
1 bay leaf
1/4 cup chopped fresh sage*
1/4 cup chopped fresh parsley
6 strips bacon
1 tsp salt
8 cups (1.8 litres) water

* Dried sage can be substituted; use about 1 tbsp.

Preparation:

Rinse and drain the peas. Add them to a soup pot with the water and the bay leaf, and bring to a boil. Boil gently for 2 1/2 to 3 hours until peas purée, adding more water as required. Add carrot, sage and parsley to the soup mixture and continue simmering. In a skillet, slowly brown bacon strips. Remove when crisp. Add onion, celery and garlic to the bacon fat and cook over low heat until transparent. Transfer to the soup pot. Salt and pepper to taste. Cook slowly for an additional 1/2 hour and serve. Garnish with crisp bacon strips.

Indonesian Chicken Soup (Soto Ayam)

2008-07-10T05:35:00.000-07:00

INGREDIENTS

8 ounces chicken breasts, cooked and sliced thinly
8 ounces rice noodles
15 white mushrooms, sliced
8 cloud ear mushrooms, dried
1/2 cup bean sprouts
1/2 cup bamboo shoots, sliced
2 small carrots
1 1/2 red peppers
6 cups water
1 1/2 chicken stock cubes (Knorr)
1/3 cup dark soy sauce
1 1/2 teaspoons pepper
4 1/2 teaspoons curry powder
1/3 cup rice wine
4 1/2 teaspoons rice vinegar
3 tablespoons sesame oil
4 1/2 teaspoons sambal oelek
1/4 cup worcestershire sauce
salt, to taste

PREPARATION:

Rehydrate the mushrooms by soaking them in water for 30 minutes, then slice.
Slice the carrot and red pepper.
Break or cut the noodles into approximately 2 inch long pieces.

Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices.
As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.

Note: The cloud ear mushrooms are also called wood ear mushroom and are quite common in Chinese cooking. If you can't find them dried in your supermarket or Asian market, you can just use more button mushrooms.

Canadian Yellow Split-Pea Soup

2008-07-10T05:25:00.000-07:00

Ingredients

4 1/2 oz sorted uncooked yellow split - peas
1 qt water
1/2 ts salt
2 ts vegetable oil
2 oz diced canadian-style bacon
1 c each chopped onions and -sliced carrots
1/4 ts each crumbled sage leaves -and ground allspice
1 dash white pepper, -to taste
2 tb chopped fresh parsley

Instructions

Rinse peas. In a 4-quart saucepan, combine peas, water and salt.
Bring to a boil; remove from heat and let soak for 1 hour. In a
10-inch nonstick skillet heat oil over medium-high heat; add bacon
and cook, stirring frequently, until browned. Stir in onions and
carrots and cook, stirring occasionally, until onions are
translucent; add to peas in saucepan and stir to combine. Add
remaining ingredients except parsley and bring to a boil. Reduce
heat to low, cover, and let simmer, stirring occasionally to prevent
mixture from sticking to bottom of pan, until peas are softened and
mixture thickens, about 45 minutes. If soup becomes too thick, add up
to an additional cup of water. Serve each portion sprinkled with
fresh parsley.

Makes 4 servings.

Vietnamese Style Vegetarian Curry Soup

2008-07-04T06:04:00.000-07:00

"Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread."

Ingredients:

2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce (optional)
2 teaspoons red pepper flakes
1 bay leaf
2 kaffir lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish

Direction:

1. Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

Korean Bean Curd (Miso) Soup

2008-07-02T09:40:00.000-07:00

"This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions."

Ingredients:

* 3 1/2 cups water
* 3 tablespoons denjang (Korean bean curd paste)
* 1 tablespoon garlic paste
* 1/2 tablespoon dashi granules
* 1/2 tablespoon gochu jang (Korean hot pepper paste)
* 1 zucchini, cubed
* 1 potato, peeled and cubed
* 1/4 pound fresh mushrooms, quartered
* 1 onion, chopped
* 1 (12 ounce) package soft tofu, sliced

Direction:

1. In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

Japanese Onion Soup

2008-06-26T02:47:00.000-07:00

"The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe."

Ingredients:

* 1/2 stalk celery, chopped
* 1 small onion, chopped
* 1/2 carrot, chopped
* 1 teaspoon grated fresh ginger root
* 1/4 teaspoon minced fresh garlic
* 2 tablespoons chicken stock
* 3 teaspoons beef bouillon granules
* 1 cup chopped fresh shiitake mushrooms
* 2 quarts water
* 1 cup baby portobello mushrooms, sliced
* 1 tablespoon minced fresh chives

Direction:

1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Caldo De Res (Beef Soup)

2008-06-23T11:34:00.000-07:00

"This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa."

Ingredients：

* 1 pound beef shank
* 1 tomato, quartered
* 2 potatoes, cubed
* 1 onion, chopped
* 3 carrots, chopped
* 1/2 medium head cabbage, chopped
* 4 cloves garlic, minced
* 6 teaspoons chopped fresh cilantro
* 1 tablespoon salt
* 1/4 teaspoon ground cumin
* 2 fluid ounces fresh lime juice

Direction：

1. In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
2. Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

Gazpacho II

2008-06-20T05:30:00.000-07:00

"A delicious cold soup, perfect for spring and summer!"

Ingredients:

* 2 Roma (plum) tomatoes, quartered
* 1 large cucumber, peeled and halved
* 1 onion, peeled and halved
* 1 cup green bell pepper, diced
* 1 (4 ounce) jar diced pimento peppers, drained
* 2 (12 fluid ounce) cans tomato juice
* 1/3 cup olive oil
* 1/3 cup red wine vinegar
* 1/4 teaspoon hot pepper sauce
* 1 1/2 teaspoons salt
* 1/8 teaspoon ground black pepper
* 2 cloves garlic, minced
* 1/2 cup croutons
* 1/4 cup chopped fresh chives

Direction:

1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
3. Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
4. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Florentine Caramelized Onion Soup

2008-06-17T06:36:00.000-07:00

"Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specializing in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation."

Ingredients:

* 1/4 cup extra virgin olive oil
* 4 pounds onions
* 2 teaspoons white sugar
* salt to taste
* 1 (750 milliliter) bottle dry white wine
* 1 quart chicken broth
* 1 small cinnamon stick
* 4 cups cubed, stale French or Italian bread

Direction:

1. In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
2. Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
3. Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
4. Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
5. Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

Italian Sausage Soup

2008-06-17T06:34:00.000-07:00

"A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!"

Ingredients:

* 2 tablespoons olive oil
* 1 pound Italian sausage, casings removed
* 1 1/2 cups chopped onion
* 1 1/2 cups sliced carrots
* 1 stalk celery with leaves, chopped
* 1 tablespoon chopped garlic
* 1 teaspoon dried basil
* 1 teaspoon dried rosemary
* 1/4 teaspoon dried crushed red pepper
* 1/4 teaspoon dried sage
* 1 (14.5 ounce) can canned diced tomatoes
* 5 cups chicken broth
* 1 (16 ounce) can kidney beans, drained
* 1 cup uncooked pasta shells

Direction:

1. Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
2. Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.

Thai Chicken Soup (Tom Kha Gai)

2008-06-12T05:30:00.000-07:00

Ingredients:

4 cups of water
2 lbs. of chicken thighs or breast
2-3 pcs fresh or dried galangal slices
2 pcs of fresh lemon grass stalks
1 clove of garlic
A pinch of tamarind paste
Fish sauce to taste (Golden Boy Brand is preferable)
13.5oz can coconut milk
1 tablespoon Thai thin soy sauce (Dragonfly brand)
2 slices of white onion
3-4 pcs of Thai fresh chiles ("prik kee noo")

Preparation:

Boil galangal, lemon grass, garlic, and tamarind in 1 cup of water to bring out the flavor for 2-3 minutes.

Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces(best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. The bones give a richer flavor.)

Add chicken to the remaining boiling water and boil for another 8 minutes until cooked through.

Add 13.5oz can coconut milk. Bring to a boil again and boil for another 3 minutes.

Add 1 tablespoon of Thai fish sauce ("Nam Pla"), 1 tablespoon Thai thin soy sauce (Dragonfly brand), 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chiles ("prik kee noo"). Bring to a final boil for one minute. Remove from heat and serve over jasmine rice. Add fish sauce to taste.

If fish sauce is not available sea salt is also very good. Thin soy is optional also. Serve over jasmine rice.

Malaysian Oxtail Soup (Sup Ekor Lembu)

2008-06-12T05:27:00.000-07:00

Ingredients:

1 1/2 lbs. ox tails
4 potatoes
1 tsp cumin seeds
1/2 tsp aniseed
1 tsp coriander seeds
1 piece cinammon stick
1 large onion — quartered
Salt to taste

Preparation:

Clean the ox tail well and cut into small pieces. It is advisable to get the ready cut ox tail as it is quite difficult to cut.

Pound the aniseed and coriander finely and wrap in muslin cloth.

Peel the potatoes and quarter them.

Boil the ox-tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick.

Add in the potatoes and continue cooking until tender.

Serve garnished with chopped spring onions and fried onion slices.
Served with either bread or rice.

German Lentil Soup

2008-06-10T06:29:00.000-07:00

"This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons."

Ingredients:

* 2 cups dried brown lentils, rinsed and drained
* 3 cups chicken stock
* 1 bay leaf
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 cup chopped onion
* 1 cup cooked, cubed ham
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon garlic powder
* 1/4 teaspoon freshly grated nutmeg
* 5 drops hot pepper sauce
* 1/4 teaspoon caraway seed
* 1/2 teaspoon celery salt
* 1 tablespoon chopped fresh parsley
* 1/2 teaspoon ground black pepper

Direction:

1. Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Roasted Tomato & Basil Cream Soup

2008-06-04T07:07:00.000-07:00

Ingredients:

Roasted Tomato Soup

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Yield: 8 servings
User Rating:

For the soup:
3 pounds fresh ripe roma tomatoes, halved
1/4 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups chicken stock

3/4 cup fat free half and half

Preparation:

Preheat the oven to 400 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 60 minutes. Remove and allow to cool a bit.

In a large saucepan over medium heat, combine remaining 1/8 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups chopped basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. Finish with half & half. Garnish with torn basil leaves.

Cream Of Cope's Corn Soup With Shrimp And Wild Mushrooms

2008-06-04T07:03:00.000-07:00

What gives this thick, voluptuous soup its deep-golden flavor and aroma is toasted dried summer-sweet Cope's corn. Chef Linton Hopkins embellishes the soup with tender, briny shrimp and foresty mushrooms, but it would also be delicious with crabmeat or bacon & or with nothing at all to distract you from its mysterious, soul-satisfying essence.

Active time: 1 1/4 hr Start to finish: 1 3/4 hr

Servings: Makes 8 (first course) servings

Ingredients:

For corn soup
1/2 cup finely chopped onion
3 tablespoons unsalted butter
1 (7 1/2-ounce) box Cope's toasted dried sweet corn
1 cup heavy cream
6 to 7 cups chicken stock or reduced-sodium chicken broth
3 flat-leaf parsley sprigs
1 thyme sprig
2 Turkish bay leaves or 1 California
4 black peppercorns

For mushrooms and shrimp
3/4 pound mixed fresh wild mushrooms
3 1/2 tablespoons unsalted butter, divided
3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined
1/4 cup finely chopped chives
About 3/4 cup crème fraîche

Equipment: cheesecloth; kitchen string

Preparation:
Cook corn and make soup:
Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.

Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.

Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.

Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.

Cook mushrooms and shrimp:
Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.

Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.

Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.

Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.

Cooks' note: Corn mixture can be cooked, puréed, and strained 1 day ahead. Chill, uncovered, until cool, then cover. Reheat before proceeding.

Mexican Chicken Tortilla Soup

2008-05-30T09:01:00.000-07:00

Ingredients:

1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
1/2 cup chopped onions
1/2 cup chopped celery
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.

While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

Sherwa-E-Tarkari (Afghan Beef and Vegetable Soup)

2008-05-30T08:57:00.000-07:00

It would have been interesting and educational to try Afghanistan’s teapot soup, which according to Helen Saberi, is the most traditional and the most unusual. It is prepared in broken teapots that have been repaired by a patragar (person who mends). Our 8-year-old chose this one instead, I suppose because it looked like something familiar to him.

Ingredients:

4 tablespoons vegetable oil
1 cup chopped onions
1 lb. meat on the bone (I used meaty beef shanks)
1 cup chopped tomatoes
salt and freshly ground black pepper to taste
2 cups cubed boiling potatoes
3/4 cup cubed carrots
a handful of cilantro, chopped

Preparation:

Heat oil over high heat in a large pan or casserole, and saute the onions until golden, 3-5 minutes. Add meat and stir to cook the surface of the meat. Add tomatoes, salt and pepper and 3-4 cups water, just to cover. Bring to a boil, then reduce the heat to a simmer. Cook the meat gently about 1 to 1 1/2 hours or until just tender. Add potatoes and carrots and cook 20-30 minutes more, or until potatoes and carrots are just cooked through. Add cilantro and cook 5 minutes more, adding a bit more water if necessary.

Tonjiru Japanese Soup

2008-05-18T07:06:00.000-07:00

Ingredients:

1/4 lb thinly sliced pork
1/2 gobo (burdock root)
1/2 carrot
1 potato
1/4 negi/leek
3 1/2 cup dashi soup stock
3 tbsp miso (bean paste)

Preparation:

Shave gobo into short stripps and soak in water. Slice negi/leek diagonally. Cut carrot and potato into small chunks. Cut pork slices into bite-sized lengths. Saute pork, potato, carrot, gobo in a deep pan. Sponsored Links
Add dashi soup stock stop in the pan and simmer over medium heat. When vegetables are soften, add miso and negi and simmer for one minute and stop the heat.

Russian Green Bean and Potato Soup

2008-05-09T05:28:00.000-07:00

"This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!"

Ingredients:

* 1 tablespoon vegetable oil
* 1 large onion, halved and thinly sliced
* 4 red potatoes, cubed
* 1/2 pound green beans, cut into 1 inch pieces
* 5 cups vegetable, chicken, or beef broth
* 2 tablespoons whole-wheat flour
* 1/2 cup sour cream
* 3/4 cup sauerkraut with juice
* 1 tablespoon chopped fresh dill
* Salt and pepper to taste

Preparation:

1. Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Solianka or Russian Beef Soup

2008-05-09T05:24:00.000-07:00

"This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream."

Ingredients:

* 2 ounces dried mushrooms
* 3/4 cup water
* 1/2 cup unsalted butter
* 3 onions, chopped
* 1 cup cooked diced veal
* 1 cup diced ham
* 1/4 pound kielbasa sausage, cut into 1 inch pieces
* 2 quarts beef stock
* 3 bay leaves
* 10 black peppercorns
* 2 dill pickles, diced
* 2 tablespoons capers
* 12 marinated mushrooms
* 1 (28 ounce) can Italian-style whole peeled tomatoes
* 2 tablespoons tomato paste
* 1 1/2 tablespoons all-purpose flour
* 12 kalamata olives
* 1/3 cup chopped fresh dill weed
* 1/4 teaspoon dried marjoram
* 3 cloves garlic, minced
* 1/4 cup dill pickle juice
* 1 teaspoon Hungarian sweet paprika
* salt to taste
* ground black pepper to taste
Preparation:

1. Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
2. Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
3. Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
4. Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
5. Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

Cambodian Chicken and Rice Noodles Soup

2008-05-03T04:46:00.000-07:00

Ingredients:

½ lb. Boneless chicken breast.
1 to 1 ½ lbs. Chicken back bones.
1 Cup uncooked rice macaroni noodles.
5 Cups water.
1 Carrot, peeled and sliced.
2 Tablespoons fish sauce.
1 Tablespoon sugar.
¼ Teaspoon salt.
¼ Teaspoon black pepper.
1 Yellow onion. Chopped.
3 Stalks green onion. Chopped.
A handful cilantro .Chopped.
Preparation:

Soaked rice macaroni noodles in warm water for 10 minutes, rinsed and drained.
Put chicken bones, chicken breast and yellow onion in a soup pot. Boiled till chicken breast cooked.
Removed chicken meat and bones from the stock, placed it in large plate to cool.
Add rice macaroni noodles and carrot to the stock.
While the noodles cooking, shredded chicken breast, picked and shredded any edible meat out from chicken bones.
Keep shredded chicken meat but throw the chicken bones out.
When rice macaroni noodles tender, add shredded chicken meat. .
Seasoning with fish sauce, sugar and black pepper.
Top with green onion and cilantro before serve.
Serve hot.

Glass Noodle Soup (Gaeng Joot Woon Sen)

2008-04-30T09:22:00.001-07:00

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

Preparation:

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.

Hot & Sour Shrimp Soup (Tom Yum Goong)

2008-04-30T09:18:00.000-07:00

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

Preparation:

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.

Salmon Miso Soup

2008-04-28T11:41:00.000-07:00

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

Preparation:

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.

Spicy Vegetable Soup

2008-04-28T11:38:00.000-07:00

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

Preparation:

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.

Vietnamese Asparagus Crab Soup (Sup Mang Tay Cua)

2008-04-25T06:18:00.000-07:00

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.

Sweet Potato And Sausage Soup

2008-04-25T06:10:00.000-07:00

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.

Spinach Stracciatella Soup

2008-04-22T20:03:00.000-07:00

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.

Roasted Asparagus Soup With Spring Herb Gremolata

2008-04-22T19:55:00.000-07:00

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.

Italian Fish Soup

2008-04-18T04:33:00.000-07:00

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.

Shanghai Soup Dumplings

2008-04-18T04:29:00.000-07:00

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.

Pumpkin, Corn, and Lemongrass Soup

2008-04-18T04:20:00.000-07:00

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

Ingredients

1 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)

Miso Soup With Sweet Potato Dumplings

2008-04-15T08:02:00.000-07:00

This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

Servings: Makes 4 servings

Ingredients

1 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 Information

Nutritional analysis per serving: 286 calories, 6 g fat (0.5 g saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein

Moroccan-Spiced Cold Tomato Soup

2008-04-15T07:58:00.000-07:00

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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2008-04-15T07:50:00.000-07:00

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Delicious Soup Recipes

Thai Chicken-Coconut Soup

2008-04-12T21:16:00.000-07:00

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

Spicy Roasted Vegetable Soup With Toasted Tortillas

2008-04-12T21:12:00.000-07:00

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.

Chestnut And Sherry Soup With Truffle Garnish

2008-04-12T21:06:00.000-07:00

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.

Soupe a L'Oignon au Fromage (French Onion Soup)

2008-04-11T05:29:00.000-07:00

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.

French Lentil Soup

2008-04-11T05:14:00.000-07:00

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.

Chinese Meatball Soup

2008-04-11T05:10:00.000-07:00

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.

German Sauerkraut Soup

2008-04-11T05:06:00.000-07:00

"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

DIRECTIONS

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.

Swedish Fruit Soup

2008-04-11T04:23:00.000-07:00

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

DIRECTIONS

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.