Serious Eats: Recipes - Soups

Asparagus and Ramp Soup with Yogurt

2012-05-07T18:40:00Z

[Photographs: J. Kenji Lopez-Alt]

Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves Makes about 2 1/2 quarts, serving 4 to 6, active time 30 minutes, total time 30 minutes

2 pounds asparagus stalks, fibrous root end trimmed
Kosher salt
1 pound trimmed ramps, divided (see note above)
2 tablespoons unsalted butter
Freshly ground black pepper
2 cups vegetable or low-sodium chicken broth
1 cup plain yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoons juice from 1 lemon
2 tablespoons chopped mint

Procedures

Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.
Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.
With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.
Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.

Cantonese-style Hot and Sour Soup

2012-04-27T18:40:00Z

[Photograph: Chichi Wang]

Notes: Dried shiitake and wood ears can be found at most Asian grocers. You can feel free to omit one, making up the difference with more of the other. If you can't find dried mushrooms, use fresh sliced shiitake or button mushrooms, omitting step 1 and increasing stock to 2 quarts. Chinkiang or red vinegar can be found at most Asian markets. If you can't find it, regular rice wine vinegar or distilled vinegar with a splash of balsamic vinegar may be substituted.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves 4 to 6, active time 30 minutes, total time 30 minutes

1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
4 dried shiitake mushrooms (see note above)
6 dried wood ear mushrooms (see note above)
4 to 6 ounces canned bamboo shoots, cut into thin slices
One 1-inch piece of ginger
A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes
2 teaspoons soy sauce, or more to taste
2 tablespoons Shaoxing rice wine
5 tablespoons cornstarch mixed with 1/4 cup water
3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above)
1/2 teaspoon ground white pepper or more to taste
Chopped cilantro or green onion

Procedures

Put stock in a 3- to 4-quart saucepan and set aside. Place dried mushrooms in a small bowl and cover with 3 cups of warm water, submerging all the pieces. Set aside for 15 minutes until mushrooms are reconstituted. Strain mushroom-infused liquid into the pot with the soup. Remove the tough central portion of the wood ear mushrooms and discard. Cut the wood ear and shiitake mushrooms into slivers and set aside.
Bring the stock and mushroom-infused water to a boil over high heat, then reduce to a simmer. Add mushrooms, ginger, and bamboo. Simmer for 5 minutes. Add the tofu and simmer until the tofu is warmed through, about 4 minutes longer.
Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu.
Pour in the cornstarch slurry in a few additions, stirring to allow the liquid to thicken before adding more. The soup should be thick and glossy.
Turn off the heat and add the vinegar and pepper, adjusting according to your tastes. Serve immediately, garnished with scallions or cilantro.

Andrea Nguyen's Silken Tofu and Edamame Soup

2012-04-05T16:40:00Z

[Photograph: Maren Caruso]

A duo of soy beans makes this Silken Tofu and Edamame Soup a truly lovely and very telling dish, one that encompasses the multifaceted beauty of the soy bean. Adapted from Asian Tofu by Andrea Nguyen, this mild, pea green Japanese soup can be enjoyed warm, chilled, or at room temperature. It's all about the subtly of the edamame purée and creamy silken tofu.

Ingredients

serves serves 4 to 6 with 2 or 3 other dishes, active time 45 minutes, total time 45 minutes

1/4 cup packed cooked white rice (short, medium, or  long grain)
1/4 teaspoon salt
1 1/2 cups water, filtered or spring preferred
6 ounces (1 rounded cup) frozen edamame, thawed and  at room temperature
About 1 1/2 teaspoons white (shiro) miso
About 1 cup Dashi Stock
8 ounces silken tofu
Japanese ground chile pepper (ichimi togarashi), fresh citrus zest, or 6 edible flower petals, for garnish

Procedures

In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust the heat to allow the mixture to gently bubble for 10 to 12 minutes. The rice will enlarge and release its starch into the water, creating a slightly thick opaque mixture similar to a thin gruel. Add the edamame, then turn off the heat. Set aside for 10 minutes.
Transfer the rice gruel and edamame to a blender. Add the miso and blend until smooth. Add the dashi stock and continue blending to incorporate the liquid well. Taste and add extra miso or dashi if you want a more savory flavor or thinner soup, respectively. Pour through a mesh strainer positioned over a bowl or saucepan; stir to facilitate straining. Discard the solids. Cover and refrigerate up to a day in advance. You should have about 3 cups.
The soup may be served cold, warm, or hot. If you are serving the soup warm or hot, bring the tofu to room temperature or warm it by letting it sit in hot water for about 10 minutes. Regardless, cut the tofu into 4 to 6 blocks (one for each serving); use a crinkle cutter if you want pretty ridged surfaces.

Place each block of tofu in a shallow soup bowl, then ladle the soup around it. Top the tofu with the garnish of your choice and serve.

Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings)

2012-04-03T17:30:00Z

[Photograph: Maggie Hoffman]

Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy. At home, she encourages you to do as her family does, and cook the gondi in the same soup they'll be served in.

As a Spring flourish, Einat also plans to add finely chopped ramp bulbs to the soup and use their greens as a garnish.

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

2 quarts canned or homemade low-sodium chicken broth
1 medium carrot, chopped into 1/2-inch dice (about 1 cup)
1 medium leek, white parts only, split lengthwise in quarters, chopped into 1/4-inch segments (about 1 cup)
1 large celery stalk, chopped into 1/4-inch segments (about 1 cup)
1 medium potato, peeled and cut into 1/4-inch dice (about 1 cup)
1 (15-ounce) can chickpeas, drained
1 small onion, grated on the large holes of a box grater (about 1/2 cup)
3/4 pound ground chicken legs and thighs
1/2 cup matzo meal
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom pods (2 pods)
3 to 4 tablespoons water, as needed
Kosher sald and freshly ground black pepper
1 small bunch chives, cut into 1/2-inch segments (about 1/4 cup)

Procedures

Bring chicken broth to a boil over high heat in a large saucepan. Reduce to a bare simmer and add carrots, leeks, celery, and potato. Cover and cook until vegetables are completely tender, about 20 minutes. Meanwhile, make the gondi.
For the gondi: Place chickpeas in a large mixing bowl and mash with a potato masher until no whole chickpeas remain but mixture is still somewhat chunky. Add chicken, onions, matzo meal, olive oil, turmeric, cumin, and cardamom. Lightly mix with hands until mixture is well combined, then add water, one tablespoon at a time, until mixture comes together easily and can be rolled into balls that keep their shape but don't stick to your hands.
Add 3/4 teaspoon salt and 1/4 teaspoon black pepper and mix well. Place a 1/2-teaspoons worth of mixture on a microwave-proof plate and microwave on high power for 10 seconds until cooked through. Taste and add more salt or pepper if desired. Repeat microwaving, tasting, and seasoning until desired seasoning level is achieved.
Form gondi by rolling a couple tablespoons of the mixture between your hands. Each gondi should measure 1 1/2 inches in diameter. You'll be able to make about 20 gondi. Transfer to a large plate as you form them. Drop the gondi one at a time in the broth. When all the gondi are in, bring the soup back up to a simmer and simmer until the gondi lighten in color slightly, puff up, and are cooked through completely, about 10 minutes. Adjust seasoning of the broth with salt and pepper. Serve, garnished with snipped chives.

Potato Soup with Fried Almonds

2012-04-02T18:25:00Z

[Photograph: Nick Kindelsperger]

Adapted from Anya von Bremzen's The New Spanish Table

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4, active time 30 minutes, total time 45 minutes

1/4 cup extra-virgin olive oil
1/2 cup whole blanched almonds, skins removed
6 medium garlic cloves, peeled
2 ounces Serrano ham or Prosiutto, cut into 1/4-inch dice (about 1/2 cup)
1 1/2 pounds Yukon Gold potatoes, peeled, roughly chopped
4 cups low sodium canned or homemade chicken broth
Kosher salt and freshly ground black pepper
1 pinch saffron
2 teaspoons sherry vinegar
Sliced country bread, for serving

Procedures

Heat olive oil in a medium saucepan over medium-high heat until shimmering. Add the almonds and garlic. Cook, stirring often, until they are golden, four to five minutes. Remove with a slotted spoon and set aside. Add the ham, stir well, and cook until just beginning to render, about 1 minute. Add the poatoes, and cook, stirring frequently, until sizzling, about a minute longer. Add stock and 1 tablespoon salt and increase heat to high. Bring to a boil over high heat, and then reduce heat to a simmer.
Meanwhile, transfer the almonds and garlic to a food processor, and process until they are finely ground. Set aside two tablespoons of the mixture. Add the rest of it to the saucepan and stir well. Place saffron in a small bowl and add two tablespoons warm water. Allow to steep for 1 to 2 minutes, then add to saucepan.
Cover soup with lid left open a crack and simmer until about half of the potatoes have disintegrated into the soup, about 35 minutes. Stir in the vinegar and the remaining two tablespoons of the almond and garlic mixture. Cook for another minute, and then remove from heat. Season with more salt and pepper to taste. Serve the soup with slices of country bread.

Tripe Chili

2012-03-27T16:25:00Z

[Photograph: Chichi Wang]

Adapted from The Best Chili Ever by J. Kenji Alt-Lopez.

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.

Ingredients

serves serves 6 to 8, active time 1 hour, total time 2 1/2 hours

2 1/2 pounds honeycomb or rumen tripe, or a combination thereof
1/2 cup distilled white vinegar
For the Chilis:
3 whole Ancho, Pasilla, or 2 whole New Mexico red, California, Costeño, or Choricero chiles, seeded, and torn into rough 1-inch pieces (about 1/8 ounce)
1 whole Cascabel, Arbol, or Pequin chile, seeded, and torn in half
1 quart meat broth (chicken, pork, or beef)
2 whole anchovy filets
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 1/2 tablespoons whole cumin seeds, toasted, then ground
1 1/2 teaspoons whole coriander seeds, toasted, then ground
2 whole cloves, toasted and ground
To Assemble:
1/4 cup vegetable oil
1 large yellow onion, diced fine (about 1 1/2 cups)
3 fresh Thai bird chiles or 1 jalapeño, finely chopped
4 small cloves garlic, minced (about 1 tablespoon)
1 tablespoon dried oregano leaves
1 (28 ounce) can crushed tomatoes
2 (28-ounce) cans beans (pinto, kidney, white beans, or a combination)
2 bay leaves
2 tablespoons cider vinegar, plus more to taste
2 tablespoons vodka or bourbon
1 tablespoon dark brown sugar
Garnishes (all suggestions optional):
Scallions, sliced fine
Cheddar, Jack, or Colby cheese, grated
Sour cream
Jalapeño or poblano peppers, diced and seeded
Onion, diced
Avocado, diced
Saltines or Fritos

Procedures

In a large pot, combine the tripe and vinegar. Add enough water to cover the tripe by 2 inches. Bring to a boil, then reduce to a simmer and cook until the tripe is tender, about 1 1/2 hours, adding more water as needed.
Remove the tripe with a slotted spoon and allow to cool. Slice the tripe into 1-inch strips and set aside. Tripe may be par-cooked in such a way several days beforehand and refrigerated until ready to use.
Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside.
Bring 1 cup of broth to a boil over high heat in a medium saucepan. Reduce to a simmer and add toasted chiles and cook until chiles have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chiles and liquid to blender, add anchovy, soy sauce, Worcestershire, cumin, coriander, and cloves, and blend at high speed, scraping down sides as necessary, until completely smooth puree is formed, about 2 minutes. Set chile purée aside.
Heat oil in large Dutch oven or heavy-bottomed stock pot over medium heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add fresh chiles, garlic, and oregano and cook, stirring frequently, until fragrant, about 1 minute. Add chile purée and cook, stirring frequently and scraping bottom of pot until chile mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add remaining meat stock, sliced tripe, crushed tomatoes, beans along with their liquid, and bay leaves. Bring to a simmer. Reduce heat to lowest possible setting, and cook, with cover slightly ajar, for about 1 1/2 hours, adding water if necessary to keep beans and tripe mostly submerged (a little protrusion is ok).
Add vodka (or bourbon) and brown sugar, and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.
Serve immediately, or for best flavor, allow to cool and refrigerate overnight, or up to 1 week in sealed container. Reheat, and serve with desired garnishes.

New Ambrosia Salad

2012-03-22T20:55:00Z

[Photograph: Carrie Vasios]

Remember that retro salad of fruit, marshmallows, and coconut? This is inspired by that creation, but much more grown up.

Note: If you can't find unsweetened coconut, reduce amount of coconut to 1 1/2 tablespoons, making sure to break apart any clumps

Adapted from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee.

About the author: Carrie Vasios is the Editor of Serious Eats Sweets and the Community Manager of Serious Eat. She writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

For the Salad
1 navel orange, segments removed and cut into 1-inch pieces (about 1 cup)
1 grapefruit, segments removed and cut into 1-inch pieces (about 1 1/2 cups)
1 ripe avocado, peeled, cored, and cut into 1-inch pieces (about 1 cup)
2/3 English cucumber, halved then cut into 1/2-inch pieces (about 1 cup)
2 stalks celery, finely chopped (about 1 cup)
1 japapeno, seeded and minced
1/4 cup packed chopped fresh basil leaves, plus more for garnish if desired
For the Dressing
1 tablespoon olive oil
2/3 cup buttermilk
2 tablespoons juice from 2 limes
1 clove garlic, mashed with a fork or the back of a knife on a cutting board until smooth
3 tablespoons unsweetened shredded coconut (see note above)
1/2 teaspoon black pepper
1 teaspoon salt

Procedures

Make the salad: In a large bowl, combine all ingredients for salad.
Make the dressing: In a medium bowl, whisk together oil, buttermilk, and lime juice until combined. Add garlic, coconut, salt, and pepper. Whisk until combined. Pour over salad and toss to coat.

Spicy Chicken Noodle Soup with Lime and Ginger

2012-03-21T15:45:00Z

[Photographs: J. Kenji Lopez-Alt]

Note: Make sure to carefully wash your cutting board and hands after chopping the Thai chili. You can use 1 jalapeño or 1 serrano chili in place of the Thai chili.

Ingredients

serves makes about 2 quarts, serving 4, active time 30 minutes, total time 1 hour

1 whole small chicken, 2 1/2 to 3 pounds
3 quarts water
4 ounces of smoked ham, ham hock, or bacon
1 three-inch knob of ginger, roughly chopped
4 whole garlic cloves, smashed
1 stalk of fresh lemongrass, dry outer leaves, pale yellow/green section only, chopped fine
1 small bunch cilantro, leaves and stems reserved separately
1 small bunch mint, leaves and stems reserved separately
6 scallions, greens and whites reserved separately, greens sliced thin
1 medium yellow onion, finely sliced (about 1 cup)
2 medium carrots, finely sliced (about 1 cup)
1 small head of napa cabbage, finely sliced (about 2 cups)
1 Thai bird chili, very finely sliced (see note above)
1 cup dried egg noodles or rice noodles or 8 ounces fresh ramen-style Japanese or Chinese wheat noodles
3 tablespoons fish sauce
1/4 cup juice from 2 to 3 limes
1 tablespoon soy sauce
Kosher salt to taste

Procedures

Using a sharp knife and following the bone, remove the breasts from the chicken carcass. Discard skin and set breasts aside. Remove legs from chicken and set aside. Using a heavy knife or cleaver, roughly chop the body into fine pieces. Transfer the chicken body and legs to a large saucepan. Add ham, ginger, garlic, lemongrass, cilantro stems, mint stems, and scallion whites. Cover with water and bring to a simmer over high heat. Reduce to low and simmer, skimming scum from surface and topping up with hot water as necessary, until rich and flavorful, about 45 minutes total. Add chicken breasts to pot for last 10 minutes of cooking.
Strain broth through a fine mesh strainer into a 2 quart liquid measuring cup. Remove cooked chicken legs and breasts to a plate and set aside. Discard remaining solids. Add enough hot water to broth to equal two quarts. Rinse pot and return broth to it. Add onion, carrots, cabbage, and Thai chilis and bring to a simmer. Cook until vegetables are tender, about 15 minutes longer, adding noodles in for last 5 minutes of cooking time (or according to package directions).
Meanwhile, when chicken is cool enough to handle, roughly shred breast and leg meat into bite-sized pieces, discarding skin and bones.
When noodles and vegetables are soft, add fish sauce, lime juice, soy sauce, and shredded chicken to pot. Season to taste with salt (if necessary). Serve immediately, garnishing each bowl with picked mint leaves, cilantro leaves, and scallion greens.

Rich and Creamy Tonkotsu Ramen Broth

2012-02-28T16:55:00Z

[Photographs: J. Kenji Lopez-Alt]

It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.

NOTE: This broth takes a full day or at least overnight to make. Plan accordingly. Unused broth can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. This recipe is for the broth only. For a full meal, you will also need ramen-style noodles and toppings of your choice. Pictured toppings include preserved bamboo shoot, sliced braised pork belly, soft boiled marinated eggs, sliced scallions, raw enoki mushrooms, and blanched baby bok choy leaves.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Special equipment: Large stockpot with a heavy, tight-fitting lid

Ingredients

serves makes about 3 quarts broth, serving 6 to 8, active time 2 hours, total time 12 to 18 hours

3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 ounces whole mushrooms or mushroom scraps
1 pound slab pork fat back

Procedures

Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.
While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.
Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken's spines.
Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork fatback. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.
Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork fatback is completely tender, about 4 hours. Carefully remove pork fat with a slotted spatula. Transfer fatback to a sealed container and refrigerate until step 7. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.
Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard.
Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired.

Lentil and Chestnut Soup

2012-02-24T20:10:00Z

Nick Kindelsperger http://www.thepauperedchef.com

Ingredients

serves serves 4 to 6, active time 30 minutes, total time 1 hour and 15 minutes

2 tablespoons olive oil
1 small onion, minced
1/2 leek, minced
1 medium carrot, minced
1 celery stalk, minced
1 cup red lentils
6 1/3 cups vegetable stock
8 ounces canned chestnuts
2 tablespoons chopped parsley
heavy cream, for serving.

Procedures

Pour the oil into a large Dutch oven set over medium heat. When warm, add the minced onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables soften but don't brown.
Add the lentils, stir well, and then pour in the stock. Bring to a boil over high heat, and then reduce heat to maintain a simmer. Cook until the lentils are very soft, about 40 minutes. Add the chestnuts and simmer for 20 more minutes.
Carefully puree the soup in a blender. (You'll probably have to do this in batches.) When done, return the soup to the pot to warm it back up. Season to taste with salt and pepper. Serve with a sprinkling of parsley and a drizzle of heavy cream.

Italian Honeymoon Soup

2012-02-16T22:55:00Z

[Photograph: Carrie Vasios]

This is a vegetable-packed version of Italian Wedding Soup. The meatballs use turkey instead of beef and pork.

Ingredients

serves serves 6 as a main course, active time 30 minutes, total time 1 hour 30 minutes

For the Meatballs:
3/4 pound ground turkey
3 cloves garlic, minced
2 teaspoons thyme
1 extra large egg, lightly beaten
1/4 cup panko breadcrumbs
1 teaspoon lemon zest
2 1/2 tablespoons finely chopped parsley
1/2 teaspoon black pepper
Scant 1 teaspoon sea salt
1/4 cup grated Parmesan cheese
2 1/2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
12 cups chicken broth
3 sprigs thyme
10 ounces baby spinach
1 cup small pasta
1 tablespoon lemon juice
Chopped parsley, for garnish
Grated Parmesan cheese, for garnish

Procedures

In a large bowl, stir together all ingredients for meatballs until well combined. If mixture seems dry, add 1 tablespoon water.
Roll turkey mixture into 1 1/2 inch balls. Place meatballs on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.
Heat olive oil in a large pot over medium high heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.
Add chicken broth and sprigs of thyme bring to a simmer. Add meatballs and cook for 10 minutes. Stir in spinach, pasta, and lemon juice. Cook until pasta is tender, about 5 minutes, depending on size. Season soup with salt and pepper to taste. Remove stalks of thyme.
Serve soup with chopped parsley and freshly grated Parmesan as a garnish.

Provencal Lentil Zucchini Soup

2012-02-16T22:55:00Z

[Photograph: Carrie Vasios]

A hearty soup that makes a great vegetarian main course.

Ingredients

serves serves 4-6, active time 25 minutes, total time 1 hour 10 minutes

1 cup lentils, rinsed
1 bay leaf
4 cups water
3 tablespoons olive oil
2 ribs celery, diced
2 carrots
2 onions, chopped
3 cloves garlic, ground to a paste in a mortar and pestle
2 zucchini, quartered and chopped
28 ounces plum tomatoes
5 cups vegetable broth
1/2 cup chopped parsley
1/2 cup grated Gruyère cheese for garnish, optional
Extra virgin olive oil for garnish, optional

Procedures

Place 1 garlic clove, lentils, bay leaf, and water in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Drain lentils and set aside.
In a large pot, heat olive oil over medium high heat. Add celery, carrots, and onion and cook, stirring occasionally, for 8 minutes. Add mashed garlic, zucchini, tomatoes, and lentils. Cook for 5 minutes.
Add vegetable broth and parsley. Simmer soup until lentils are tender, about 30 minutes. Season with salt and pepper.
Garnish eat bowl of soup with a drizzle of olive oil and a sprinkling of grated Gruyère cheese.

Tomato Avgolemono Soup

2012-02-16T22:55:00Z

[Photograph: Carrie Vasios]

This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes.

Adapted from Diane Kochilas.

Ingredients

serves serves 6, active time 25 minutes, total time 1 hour 30 minutes

4 tablespoons olive oil
6 scallions, light green sections finely chopped
2 ribs celery, finely chopped
4 cups vegetable stock
1 cup water
1 28 ounce can plum tomatoes with their juices
1/2 cup dry white wine
1/2 teaspoon cinnamon
2 bay leaves
1/2 cup basmati rice
1/2 cup chopped parsley
2 egg yolks
2 1/2 tablespoons fresh lemon juice
Salt
Pepper

Procedures

In a large soup pot, heat olive oil over medium high heat. Add scallions and celery and saute until soft, about 8 minutes.
Add vegetable stock, water, and tomatoes to pot, stirring to combine. Bring liquid to a boil. Add wine, cinnamon, and bay leaves.
Reduce heat, cover pot, and simmer for 45 minutes.
Add rice and parsley to pot. Cook until rice is soft, about 20 minutes. Remove bay leaves from soup and discard. Season soup with salt and pepper.
In a medium bowl, whisk egg yolks until light and frothy. Whisk in lemon juice.
Pour one ladleful of hot soup into the egg mixture, stirring constantly. Add a second ladleful of soup, continuing to whisk vigorously.
Pour egg mixture into soup pot and stir to combine. Serve immediately.

Soondubu Jjigae (Korean Soft Tofu Stew)

2012-02-15T16:55:00Z

[Photograph: Jessica Leibowitz (mycameraeatsfood.com)]

Notes: Kombu, small dried anchovies, kimchi, gochujang, and Korean chili flakes can be found in most Asian supermarkets. For a vegan-friendly recipe, omit anchovies and add 1 tablespoon miso paste, using vegan kimchi (see recipe here).

Special equipment: 2 quart stone bowl (optional)

Ingredients

serves serves 4, active time 15 minutes, total time 20 minutes

1 four-inch-square piece kombu (sea kelp, see note above)
1/2 cup small dried anchovies (optional, see note above)
2 cups very fermented kimchi with juice (see note above)
1 tablespoon vegetable oil
1/2 pound thinly sliced pork belly or bacon (optional)
6 scallions, finely sliced, greens and whites reserved separately
4 cloves garlic, grated on a microplane grater
2 to tablespoons gochujang (see note above)
1 tablespoon light soy sauce
2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note above)
24 ounces soft silken tofu, roughly broken
4 eggs

Procedures

Combine kombu and anchovies (if using) and cover with 1 quart water. Bring to a simmer and remove from heat. Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi and reserve kimchi and juice separately.
Heat oil in a 2 to 3 quart stone dolsot or saucepan over medium-high heat until shimmering. Add pork belly and cook, stirring constantly, until just cooked through, about 1 minute. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute.
Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce. Add strained broth, kochukaru, and soft. Stir gently and heat until boiling. Season to taste with more kochukaru or soy sauce if desired. Remove from heat and add eggs. sprinkle with scallion greens. Serve immediately while still boiling, gently stirring eggs into the broth.

Swiss Chard and Pasta Soup

2012-02-10T21:10:00Z

Nick Kindelsperger http://www.thepauperedchef.com

Ingredients

serves serves 4, active time 45 minutes, total time 1 hour

3 tablespoons vegetable oil
7 ounces orzo pasta (or pasta de pluma)
1 small white onion, finely chopped
2 garlic cloves, minced
12 ounces canned tomatoes, finely chopped
8 cups chicken broth
4 large chicken livers, cleaned and chopped
4 cups coarsely chopped Swiss chard
1 small bunch Italian parsley
Salt
Croutons

Procedures

Pour the oil into a large pot set over medium heat. When warm, add the pasta and cook, stirring often, until it is lightly browned, three to five minutes. Remove the pasta and drain in a strainer. Remove all but one tablespoon of the oil.
With the heat still on medium, add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, about five minutes. Add the tomatoes, stir well, and cook until the liquid has reduced, about 10 minutes.
Meanwhile, pour one cup of the broth into a small saucepan and bring to a bare simmer. Add the chopped livers, and reduce the heat to low. Cook until the livers are tender but still a little pink inside, about 10 minutes. Turn off the heat and set aside when done.
When the tomatoes have reduced, pour in the remaining broth and bring to a boil over high heat. Add the Swiss chard, the parsley, and the pasta. Reduce the heat to medium, season to taste with salt, and cook until the the pasta is cooked and the chard is tender, about 15 minutes. Add the livers and cook for an additional five minutes.
When done, discard the parsley. Ladle the soup into bowls, season to taste with salt, and garnish with croutons.