Archive for the ‘soups and stews’ Category

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creamy mushroom soup

June 2, 2016

shoutout to one of the most important things on the planet:
public libraries.

thanks to them, i have access to the new 1,000 page cooking bible “the food lab” written by seriouseats.com’s j. kenji lopez-alt. this caught my eye right away.

creamy mushroom soup by seriouseats.com’s lopez-alt

2 lbs mushrooms, cleaned and sliced 3/4 in thick
4 T unsalted butter
1 large leek, white and pale green parts only, split in half and cut 3/4 in thick
1 medium onion, finely sliced
2 t fresh thyme leaves
3 T all purpose flour
1 cup milk
4 cups homemade or low-sodium canned chicken or veg stock
2 bay leaves
salt and pepper

1. set aside 1 c mushrooms. melt 3 T butter in a dutch oven or soup pot over med-high heat. add remaining mushrooms and cook, stirring occasionally, about 10 min til they begin to brown and have given off their liquid. add leeks, onions, and half the thyme, stirring frequently, til veggies are soft, about five min.

2. add flour and cook, stirring constantly, til flour is absorbed, about 30 seconds. stirring constantly, slowly pour in milk, followed by stock. add bay leaves, bring to boil, reduce heat to maintain simmer, cover, and cook, stirring occasionally, til liquid is thickened, about 10 minutes. discard bay leaves.

3. in batches, transfer mixture to blender, or use immersion blender.

4. melt the remaining T of butter in a pan and cook the reserved 1 c mushrooms til deep brown, about 10 minutes. add remaining thyme. garnish each bowl with these mushrooms.

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recipe taken from the food lab by j. kenji lopez-alt.

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really easy, quick soup. highly recommended.

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roasted cauliflower and carrot soup

May 29, 2016

1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), cut into 1/2-inch pieces (2 cups)
1 ½ teaspoons kosher salt, more as needed
3 tablespoons white miso (less for more powerful miso – i did about 2 T red miso)
1 small (or half of a large) head cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, more to taste

toast coriander seeds (dry pan, medium heat) 2-3 min. coarsely crush in mortar and pestle.
roast cauliflower and carrots on 425.
add oil to pan, caramelize onion, add garlic.
add veggies, coriander, salt, and 6 c water. simmer fifteen minutes.
remove soup from heat, blend, and stir in lemon zest and juice just before serving. top with cayenne or hot sauce, and maybe a little heavy cream.

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or (their version)

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

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modified from the new york times

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solidly decent soup. i have been on a curried red lentil, squash, and coconut soup kick lately, so this tastes surprisingly simple. i roasted the cauliflower and served it with a little hot sauce. i recommend it.

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guinness beef stew with potatoes

February 7, 2016

not a bad way to spend a lazy cold weekend when you want the oven on all day. this soup is everything you are picturing – rich, hearty, and dark. it’s the only meaty dish dark enough to rival my vegan chipotle chocolate chili.

 

1 cup homemade chicken stock
1-3 lbs. boneless beef chuck roast, or any stew beef cut into smallish stew-y bits
3 large carrots, one just cut in half, and 2 cut into large dice
2 parsnips, one just cut in half, and one cut into large dice
8 oz – 1 lb small, waxy potatoes
4 peeled medium onions, 2 cut in half, and 2 cut into large dice
3 crushed cloves of garlic
1 oz bittersweet chocolate (about a small handful)
2 bottles or cans of dark, rich beer, like a stout or porter
sprigs of fresh thyme, parsley, and bay leaf (optional)
1 T fish sauce
1 T worcestershire sauce
1 T soy sauce
handful of flour
neutral veg oil, like canola
salt and pepper

preheat oven to 275. heat a dutch oven over medium-high heat on the stovetop, with a T or two of veg oil. wait til it’s hot. brown meat over a medium-high flame, about 10 min, turning regularly.

remove meat. add just the halved carrot, onion, and parsnip, along with garlic, and brown 4 min or so.

lower heat and add stock, beer, fish sauce, soy sauce, worcestershire, and herbs.

cut meat into stew-sized pieces and roll in flour. add to dutch oven, and bake the whole thing partially covered for 30 minutes. then stir, and bake for another 30 minutes.

then add potatoes and bake for another 30 minutes.

on the stovetop, saute the diced carrots, parsnips, and onions. skim any fat on top of the stew, and remove the herbs and the halved vegetables. add diced sauteed veggies to the stew and cook for an additional 45 minutes, or until everything is tender. the lid can be removed for the last 20 minutes.

garnish with parsley, or with sour cream, or hot sauce and tons of crusty bread.

 

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recipe by serious eats: serious eats guinness beef stew & adapted by sig at friedsig

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good, solid stew recipe, but boring enough that i got tired of it before it was gone. good for a “meat and potatoes” kind of person, but there was nothing super exciting about it to me, so i gave the rest to someone (who liked it a lot). maybe it needs something sour to cut the heartiness a little? it smelled great as it was cooking, though, and was really not bad at all.

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soup joumou (haitian pumpkin soup)

January 19, 2015

two versions: VEGAN and MEATY!

This Haitian pumpkin soup looks amazing for warming up in January. & in fact, this soup is traditionally eaten on the New Year to celebrate Haitian independence. There is a great read about why Haitians celebrate their independence with this pumpkin soup on soupsong (or a short version here if you like!)

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VEGAN VERSION!:

2 lbs pumpkin
one small cabbage, diced; or one package of extra-firm tofu, cut into chunks; or one package of tempeh, cut into chunks; or 1 eggplant, diced; or anything that you like to eat that can be marinated

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper
soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
veggie stock, or bouillon cube and water

any combination of:
cabbage
celery
carrots
potatoes
turnips
bell pepper
a few sprigs of parsley
malanga
1/4 lb vermicelli or other small pasta, broken up
pat of margarine or drizzle of oil

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

marinate the meat substitute or vegetable of your choice in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, habanero, and clove powder. if you are using eggplant or cabbage or some other firm veggie, add it now. simmer for a half-hour or so. add hard vegetables. cook until soft. if marinating something delicate like tofu, add now, along with vermicelli, parsley, and margarine, and cook until pasta is soft.

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MEATY VERSION!:

2 lbs pumpkin
1lb beef stew meat

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper

soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
stock, broth, or bouillon cube and water

any combination of:
cabbage, celery, carrots, potatoes, turnips, bell pepper, a few sprigs of parsley, malanga, 1/4 lb vermicelli or other small pasta, broken up, and a pat of butter or margarine

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

take a pound of beef stew meat, and squeeze half a lime over the meat. rub the other half of the lime on the meat. rinse meat. marinate it in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, beef, habanero, and clove powder. simmer for an hour or two. add hard vegetables. cook until soft. add vermicelli, parsley, and butter, and cook until pasta is soft.

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adapted from love for haitian food, soupsong, and axis of logic by friedsig

 

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update 1/2016 –
HIGHLY RECOMMENDED! tweaked this to make an extremely lazy version that’s great for a quick dinner if you have a few roasted squash in your fridge. it tastes great, so i can only imagine how good the real soup tastes.

just sauteed some diced onions, carrots, parsnips, and poblanos in a soup pot.

when soft, i poured in tons of homemade stock, and simmered everything with cloves and thyme for a while.

then added tons of roasted squashes (like butternut, acorn, hubbard, and golden nugget) and little soup noodles.

when everything fell apart, i turned off the heat and squeezed in some fresh limes. fantastic soup! will definitely make the real deal soon.

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abdoogh khiar (5-minute cold cucumber yogurt soup)

January 1, 2015

Looking for a very healthy and very fast snack to add to a healthy meal? Maybe you have the heat cranked up and you’re pretending it’s summer. Maybe you just have something summery to celebrate. Maybe you worked up a sweat shoveling snow, and you want to cool off. Or maybe you need something cold and refreshing to enjoy with a spicy, hearty stew.

This Persian cold soup, from aashpazi, looks like a delicious variation of an Indian raita!

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Just dice 2 cucumbers into 1/2 cup shredded walnuts, a ton of fresh herbs (they recommend tarragon, mint, basil, and chives, but whatever you have in the house will be good,) and 1/4 c raisins. Stir in 2 cups of yogurt and 6-8 ice cubes, with water if you prefer. Season with salt and pepper. Top with dried mint and rose leaves. (or not.)

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adapted from aashpazi… check out the photos of the rose petals on top!

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ghalieh kadoo (easy one-pot persian lentil & butternut squash stew)

December 30, 2014

Fast, easy, vegetarian, cooked in one pot, super healthy, and just a few ingredients! This is a traditional Persian recipe.

an onion, minced
oil
1 medium butternut squash, skin & seeds removed, cut into 2 in. chunks
150g lentils (3/4 c.)
3 c water
salt & pepper
1 T lemon juice

Fry an onion in oil until golden. Add everything but the lemon juice and simmer on med-low, covered, until water is mostly absorbed. Turn off heat and add lemon juice before serving.

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modified from cooking and cooking

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five-minute hot and sour soup

November 18, 2014

Another reason to keep homemade stock around.

Feels great for the winter blahs.

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Add bone broth (or veggie stock) and water to a pot.

Bring to a simmer with ginger, garlic, soy sauce, toasted sesame oil (fry for a minute in a medium hot pan,) and salt.

Optional: If you like it restaurant-style and thick, add a corn starch slurry. Start with a half-teaspoon of starch to a teaspoon of water. A little goes a long way, but go as thick as you like.

Also optional: If you have them around, you can add dried or fresh mushrooms, bamboo shoots, lily buds, cilantro, extra-firm tofu, slivers of pork shoulder or chicken, or whatever you like in soup.

About 30 seconds before serving, beat an egg with a pinch of starch like potato or corn starch. Drizzle forkfuls of egg into the simmering soup.

Take off heat. Add tons of white pepper and either chinkiang vinegar or a combination of red wine, rice, and apple cider vinegars. Top with cilantro, or sesame seeds, or just sip it and keep warm.

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modified from serious eats

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