Tag: soup

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Faux pho broth

1/2 onion diced
2 in ginger, sliced
Half a cinnamon stick
2 teaspoons coriander seed
2 star anise
5 cloves
2 tablespoons fish sauce
1 tablespoon sugar
5 cups broth

Instantpot 10 minutes.

Recipes

Italian Bean Soup with Orange and Fennel

Ingredients

  • 1 medium bulb fennel or 2 leeks leek, diced 1/2 inch (~1 cup)
  • 1 medium onion, diced 1/2 inch (~1 cup)
  • 2-3 ribs celery, diced 1/2 inch (~1 cup)
  • 2-3 carrots, diced 1/2 inch (~1 cup)
  • 3 ounces bacon, chopped fine, optional
  • 4 medium cloves garlic, minced
  • 2 tsp grated orange zest
  • ½ tsp fennel seeds
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 3 anchovy fillets, minced to paste (about 1 tsp)
  • 1 (28-oz) can diced tomatoes with liquid
  • 1 cup dried beans + 4 smashed garlic gloves + 1/2 roughly chopped onion
  • 1 piece Parmesan cheese rind, about 5 inches by 2 inches, optional
  1. Mix 1 cup rinsed dry beans in 6 cups of water, 4 smashed garlic gloves, 1/2 a roughly sliced onion, 1 bay leaf, and some chicken broth powder in Instant Pot. Turn on high pressure cook for 20-25 minutes, depending on size of beans. Allow natural release for 15 minutes, then manual release. Remove bay leaf, but do not drain.
  2. If using bacon, add chopped bacon to big soup pot and sautee until onion releases.
  3. Add fennel/leek and onion in a big soup pot and sautee until softened, 5 mins.
  4. Add carrot and celery, sautee 5-10 more minutes until softened.
  5. Add minced garlic, fennel, oregano, pepper flakes, orange zest and anchovies and sautee 1-2 minutes until fragrant.
  6. Pour in diced tomatoes, and parmesan rind, if using. Bring to a boil.
  7. Add beans and bean cooking liquid until you feel there is enough liquid. Bring to a boil, then lower to simmer and cover for 20-30 minutes until flavors meld.
Recipes

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

Recipes

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.
Recipes

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.
Recipes Uncategorized

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.
Recipes

Corn Chowder for Two

SERVES 2

INGREDIENTS

  • 3 ears corn, husks and silk removed
  • 2 slices bacon, chopped coarse
  • 1 small onion, chopped fine
  • 1 garlic clove, minced
  • ¼ teaspoon minced fresh thyme or pinch dried
  • 1 tablespoon all-purpose flour
  • 2.5 cups chicken broth
  • 2-3 red potatos (6 ounces), unpeeled, cut into ½-inch pieces
  • ¼ cup heavy cream
  • 1 tablespoon minced fresh parsley
  • Salt and pepper

INSTRUCTIONS

1. Cut kernels from one ear of corn into bowl. In separate bowl, grate remaining two ears corn over large holes of box grater. Using back of butter knife, scrape any remaining pulp from cobs into bowl with grated corn.

2. Cook bacon in medium saucepan over medium heat until crisp, 5-7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in potato and grated corn mixture, bring to simmer, and cook until potato is tender, about 15 minutes.

4. Stir in cream and remaining corn kernels and simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

Recipes Uncategorized

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.)

Recipes Uncategorized

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.