Category Archives: soup

One-pan coconut shrimp noodle bowls

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What it took for 2 HUGE bowls. Or 4 smaller ones. Or whatever:

* 1 Tbs. extra-virgin olive oil
* 1 tsp sesame oil
* 1 pound extra-large shrimp; thawed, peeled and deveined
* 3 cloves garlic, minced
* 1 Tbs. freshly minced ginger
* 1 yellow bell pepper, diced
* 1 (13.5 oz) can coconut milk
* 2 cups fish stock (or seafood, or chicken, whatevs)
* 7 oz (half a box) pad Thai noodles
* 1 tsp fish sauce
* 2 tsp sriracha sauce
* 1 cup cilantro leaves (plus more for garnish)
* 2 scallions, diced
* 1 lime (or more!)

Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from pan and set aside.

Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes.

Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.

Stir the shrimp back in and toss to combine. Serve with more cilantro on top!

http://www.feastie.com/

Mushroom Soup with Marsala, RR

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1/2 ounce (about 1/2 cup) dried porcini mushrooms
4 cups chicken or vegetable stock
1/3 cup EVOO – Extra Virgin Olive Oil, plus more for frying bread, divided
1 pound cremini (baby Portobello) mushrooms, thinly sliced
4 shallots, chopped
4 cloves garlic, chopped
1 bay leaf
2 tablespoons fresh thyme, chopped
Salt and pepper
1 cup marsala
Good quality white, peasant or Italian bread, sliced
1/2 cup flat-leaf parsley, finely chopped
Juice of 1/2 lemon
Grated Parmigiano-Reggiano, for serving

In a medium pot, simmer the porcini mushrooms in the stock to soften, about 10 minutes.

In a soup pot, heat 1/4 cup EVOO over medium-high heat. When the oil begins to ripple, add the mushrooms and cook until lightly browned and tender, 12-15 minutes. Add the shallots, garlic, bay leaf and thyme; season with salt and pepper. Stir until the shallots soften, 2-3 minutes. Add the marsala, scraping the bottom of the pan. Cook until reduced by half.

Remove the porcini mushrooms from the stock, chop, then add to the pot. Pour the porcini stock into the soup pot, being careful not to add the last few spoonfuls where grit may have settled. Add 2 cups water to the pot and simmer until flavors combine, about 10 minutes. Season to taste.

In a skillet, heat a thin layer of EVOO over medium heat. Add the bread and cook until light golden and crisp.
Before serving, stir the parsley and lemon juice into the soup. Place a piece of fried bread in each soup bowl, sprinkle with a little cheese and top with soup.

Un-Chicken Laksa Recipe from food republic

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chickenlaksaA tart, spicy Southeast Asian chicken noodle soup

Leave it to West Coast guide to the good life, Sunset Magazine, to throw together a chicken laksa soup recipe so good we’d eat it in Southern California all summer.

The spicy Malaysian laksa soup may have a long list of ingredients, but it’s super easy. Malaysian kitchens (in Southeast Asia, in Southern California, and elsewhere) weave Chinese, Indian and Malay culinary strands into a complex cuisine.

2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon fennel seeds
4 cloves
1/4 teaspoon ground tumeric
5 to 8 dried arbol chiles, stemmed
2 lemongrass stalks
3 tablespoons vegetable oil
1 lb. seitan, cubed
1 teaspoon shrimp paste*
3 large shallots, thinly sliced
1 can (13.5 oz.) coconut milk
1 quart veggie broth
2 teaspoons sugar
3 teaspoons kosher salt
1 cinnamon stick
8 ounces mung beans, rinsed
8 ounces wide rice noodles
1/3 cup fresh mint leaves, torn into smaller pieces
1/3 cup fresh cilantro leaves, torn
lime wedges
Sambal oelek chili paste

For the sambal oelek chili paste:

  1. Grind coriander, peppercorns, cumin seeds, fennel seeds, cloves, turmeric and chiles coarsely in a spice grinder; set aside. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.

For the laksa:

  1. Heat oil in a large pot over medium heat. Add seitan, shrimp paste, shallots, and reserved ground spices and cook, stirring constantly, until fragrant, 2 minutes.
  2. Pour in coconut milk, broth, sugar, and salt; add cinnamon stick and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
  3. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
  4. Divide sprouts and noodles among bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal. Servings: 5

*Find shrimp paste in the Asian-foods aisle of a well-stocked grocery store or at an Asian market.

Pati Jinich’s Tortilla Soup

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For the Tortilla Soup:
3 Guajillo Chiles (stemmed; seeded and toasted)
1 pound ripe Tomatoes
1 Garlic clove
1/2 cup Onion (roughly chopped)
1/2 teaspoon Kosher Salt
2 tablespoons Vegetable Oil
6 cups Chicken Broth use veggie broth
1 sprig fresh Parsley
1/2 cup Mexican Crema (creme fraiche or sour cream)
8 ounces Queso Fresco (diced)
1 ripe Avocado (diced)

For the Tortilla Crisps:
Vegetable Oil (for frying) try baking
6 5-6 inch Corn Tortillas (cut into wedges)
1/4 teaspoon Kosher Salt
Guajillo chiles (stemmed; seeded and broken into pieces)

For the Tortilla Soup: In a medium sauce pan, place the toasted Guajillo chiles, tomatoes, and garlic. Add enough water just to cover ingredients. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer 12 to 15 minutes, until tomatoes are fully cooked and mushy and the Guajillos have re-hydrated and plumped up.

Place the Guajillos, tomatoes, garlic and onion in a blender along with 1 cup of the simmering liquid and salt. Puree until completely smooth.

In a large soup pot, heat 2 tablespoons oil over medium-high heat. Once hot but not smoking, pour in the tomato puree. It will sizzle and make noise and smoke. Let the puree cook and thicken, changing from a bright red to a darker red and thicker consistency, for about 12 to 15 minutes, stirring occasionally. Add the chicken broth and the parsley sprig and return to a boil, and then reduce to a simmer and season, cooking another 10 minutes. Remove parsley sprig before serving.

Serve into soup bowls, adding a handful of tortilla crisps, a few chile crisps, and crema, cheese and avocado to taste. Alternatively you can place all the garnishes on the soup plates, and pour the hot soup into the bowls at the table. You may add other more hefty garnishes, such as cooked shredded chicken on top.

For the Tortilla Crisps: To fry: in a deep 12-inch skillet, heat 1⁄2 inch of oil over medium-high heat until hot but not smoking—a tortilla piece dipped in the oil should bubble around the edges. Add the tortilla pieces in small batches and fry, turning once, until they are a rich golden brown and nicely crisped. For crisps and chips, cook for 20 to 30 seconds per side; cook tostadas one at a time for 1 1/2 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with salt so it will stick to the surface.

To prepare Chile Crisps, flash fry the chile pieces in the vegetable oil for 2 seconds, then quickly remove to a paper-towel lined plate.

To bake: Preheat the oven to 350°F. Lightly grease a baking sheet. Place the tortilla pieces (or whole tortillas) on the baking sheet. Gently brush the tops with oil and sprinkle with salt. Bake for about 20 minutes, stirring and flipping them occasionally, until golden brown and crispy. Let cool.

Helpful Tips:
1. Guajillo chilis aren’t as spicy as other peppers, so it’s a crowd pleasing base. You could also use ancho or Serrano chilis. It’s important to rehydrate the ancho chili so it creates a paste.

2. To cut fat out of your diet, you can bake the tortillas into chips instead of frying them.

3. Save tortillas crisps in a plastic bag and use them at breakfast, lunch, or dinner. For breakfast: If you scramble eggs with cooked onions, jalapeno and tomato, just when the eggs are starting to fluff and firm up, you add the tortilla crisps and makes them like “migas” (a traditional Spanish dish with eggs using leftover bread). For lunch: use them as a garnish for a salad. For dinner: top any soup, stew, chili with crumbled tortilla. You can also add them to any cooked beans for a delicious side!

4. How to store soft tortillas: If homemade, store wrapped in a cloth and inside of a sealed plastic bag. If store bought, keep in the refrigerator

Cheeseburger Soup — allrecipes.com

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1/2 pound fake ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups veggie broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 c sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and fake meat, sautee until veggies are soft.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

no-chicken broth powder — the happy herbivore

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makes approx. 25 servings

1.5 c. nutritional yeast
2 tbsp granulated onion powder
1 tbsp granulated garlic powder
1 tsp dried thyme
1 tsp sage
1 tsp paprika
1.2 tsp tumeric
1/4 tsp celery seed
1/4 tsp dried parsley

combine all ingredients store in air tight container

mix 1 tbsp of the above mixture with 1 c. warm water to yield 1 c broth

Cream of tomato soup, based on allrecipes.com recipe

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here’s my version
3 tbsp butter
3/4 small onion, diced
1 clove of garlic, minced
3 tbsp flour
6 – 8c tomato juice
3/4 tsp basil
salt and pepper
1 1/2 c milk or to taste
+/- 1/4 c heavy cream

melt butter in heavy dutch oven, add onions cook gently until translucent, add garlic and cook a few min more. Add flour cook for a min or two. Add tomato juice,salt, pepper and basil. Cook for 12-15 min. Add milk and cream, heat through. Serve with grated parm or romano and crackers.

NOTE:  I like my tomato soup smooth so I ended up running it through a sieve.

 

Roasted butternut squash and carrot soup

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1 butternut squash cut in half
3 carrots cut in pieces
2 cloves garlic cut in half
1 onion diced
1 – 2 tbsp olive oil
1 tsp cumin
1/2 tsp corriander
medium piece of orange zest, no white
salt and pepper
4-6 C water
1 tsp soup base

Place squash with seeds left in it’s easier to remove them after roasting, carrots and garlic on lightly greased baking sheet, roast in 350 degree oven until squash is done, 30-50 minutes. In the meantime put olive oil in dutch oven add onion and cook until translucent add spices and cook for a few minutes. Remove squash add to the onion along with carrots and garlic. Add water, soup base, salt and pepper along with orange zest. Bring to a slow boil, then turn down to a simmer and allow to cook 20 min. Remove orange zest then whirl with emersion, adjust seasoning and serve. Would be nice with a dollop of creme fraiche or sour cream and some toasted pumpkin seeds

Oyster stew — allrecipes.com

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1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
Pinch of cayenne
dash of worstershire sauce
parsley, minced

Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.

Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Lentil Soup with Coriander and Cumin

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2 cups brown or green lentils, uncooked
8 cups water or vegetable broth
1 large onion, chopped
2 large carrots, thickly sliced
1 rib celery, chopped
2 large gold or red potatoes, cut into large cubes
2 bay leaves
2 vegetable bouillon cubes (use if water is used instead of broth)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
freshly ground pepper, to taste
2 cloves garlic, minced
Additional seasonings: 1/4 teaspoon coriander, 1/4 teaspoon cumin, 2 cloves minced garlic
salt, to taste
4 ounces fresh spinach (chopped if large leaves)
2 teaspoons Red wine vinegar or lemon juice

Pick over the lentils and rinse well.  Chop the vegetables. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into a large pan and bring to a boil. Cook this on the stove until the lentils are tender, about an hour.

Check to make sure the lentils and potatoes are tender.  Remove the bay leaves, and add the additional seasonings, salt, and spinach. Check the seasonings, adding more cumin and coriander as needed. Cook for just a few minutes to wilt the spinach. Stir in the vinegar or lemon juice and serve.

Preparation time: 10 minute(s) | Cooking time: 20 minute(s)