Shortrib Beef Barley Soup

  • 2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs
  • 20 ounces carrots, diced
  • 1 large yellow onion, diced
  • 4 celery stalks, diced
  • 4 medium cloves garlic, roughly chopped
  • 2 quarts chicken stock
  • 1 quart water
  • 1 bouquet garni boullion
  • 2 Kub Or bullions
  • 1 cup (7 ounces; 200g) pearled barley
  • 1/2 teaspoon (3ml) fish sauce
  1. Add onion and garlic with half of carrot and celery to pot and cook, stirring until lightly browned, about 6 minutes. Add stock and boullion to pot, return to boiling.

  2. Score the beef shortribs into bite-sized pieces and add to pot. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.

  3. Add barley, other half of vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency.

Modified from original recipe

Zucchini Basil Soup

  • 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
  • 1 small onion or half a large onion, finely diced (about 8 ounces; 225g)
  • 3 medium ribs celery, finely diced (about 6 ounces; 170g)
  • 3 medium cloves garlic, minced (about 3/4 ounce; 25g)
  • 1 1/2 pounds (700g) zucchini, split lengthwise and cut into 1/2-inch disks
  • 1 cup packed fresh basil leaves
  • 3 cups (1.2L) water or broth
  1. Heat olive oil in a large saucepan over medium heat until shimmering. Add leek and celery. Season with salt and cook, stirring, until vegetables are softened but not browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add zucchini and cook, stirring, for 5 minutes. Add water or broth and bring to a boil.
  2. Bring to a simmer and cook, stirring occasionally, until zucchini is tender, about 10 minutes. Add basil and blend soup using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it.

Salmon Chowder

  • 1/3 pound bacon, cut into 1/2-inch pieces
  • 2 tablespoons water (30ml)
  • 1 medium onion, finely chopped (about 8 ounces; 225g)
  • 4 large ribs celery, finely chopped (about 6 ounces; 170g)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour (about 20g)
  • 1 cup bottled clam juice or fish broth (235ml)
  • 1 quart whole milk (900ml)
  • 1 pound russet or Yukon gold potatoes, peeled and cut into 1/2-inch cubes (450g)
  • 1 bay leaf
  • 2 filets of salmon
  • Minced fresh herbs such as parsley, dill, or chives, for serving
  1. Combine salt pork or bacon and water in a heavy-bottomed stock pot or Dutch oven over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes.
  2. Add onion, and celery. Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.
  3. Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper.
  4. Serve immediately, garnished with minced fresh herbs.

Cauliflower soup

  • 1 head cauliflower (2 pounds)
  • 8 tbsp Unsalted Butter, cut into 8 pieces
  • 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 small onion, halved and sliced thin
  • Salt and pepper
  • 4½ – 5 cups water
  • ½ tsp sherry vinegar or white wine vinegar
  • 3 tbsp minced fresh chives
  1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of ½-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into ½-inch thick slices.
  2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 ½ teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
  3. Increase heat to medium-high; add 4 ½ cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
  4. [Optional] While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.
  5. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.

Base vegetable soup recipe

  • 2 tbsp olive oil
  • 1 medium onion -or- 3 medium shallots -or- 1 medium leek (white and light green parts only), chopped
  • 2 tbsp white wine
  • 1 1/2 pounds vegetable, sliced thin or cubed small
  • 2 c. broth
  • 1 tsp salt
  • 1-1.5 c. milk

INSTRUCTIONS

  1. Heat oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add white wine and vegetable; stir constantly and cook until wine evaporates, about 30 seconds.

  2. Add broth, salt, pepper to taste, to saucepan; bring to boil. Reduce heat to simmer; cover and cook until vegetables are tender, about 20 minutes.

  3. Ladle soup mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

Kabocha curry soup

  • 2 tbsp Thai red curry paste
  • ½ small kabocha squash (1 pound)—peeled, seeded and cut into 1 ½-inch pieces (4 cups)
  • 1 cup coconut milk
  • 1 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • ½ cup mixed chopped herbs, such as cilantro and basil

In a large saucepan, heat oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in lime juice and herbs and season with salt and pepper.

Wild Rice and Mushroom Soup

Wild Rice

  • c. water
  • 1 tsp. dried thyme
  • bay leaf
  • garlic clove, peeled
  • ¾ tsp. salt
  • ¼ tsp. baking soda
  • 1 c. (black) wild rice, rinsed
  1. Add thyme, bay leaf and garlic clove to a tea bag. Place into medium saucepan along with water, salt and baking soda. Bring to boil over high heat.
  2. Add rice and return to boil. Cover saucepan, turn heat to low and simmer until rice is tender, 35 to 50 minutes.
  3. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard herb bag.
  4. Add enough water to reserved cooking liquid to measure 3 cups.

Mushroom Soup

  • tablespoons unsalted butter
  • lb cremini or white mushrooms, trimmed and sliced ¼ inch thick
  • onion, chopped fine
  • 3 garlic cloves, minced
  • tsp tomato paste
  • 2/3 c. dry sherry or dry white wine
  • c. mushroom broth (or chicken broth)
  • tbsp. soy sauce or Maggi
  • 1/4 c. cornstarch
  • 1/2 c. heavy cream
  1. Melt butter in heavy soup pot over high heat. Add  mushrooms, onion, minced garlic, tomato paste, ¾ tsp salt, and 1 tsp pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes.
  2. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes.
  3. Add reserved rice cooking liquid (3 cups), broth (4 cups), and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
  4. Whisk cornstarch and  ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes.
  5. Remove pot from heat and stir in cooked rice and heavy cream. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.