With today’s overcast skies and hints of rain and chilliness, it’s looking more like Autumn. And so another meal-in-a-bowl recipe, this time the comforting goodness of chowder. (Hey! Both this and the last recipe started with frying up bacon. What’s with that? Need you ask? The Answer: Bacon saves.)
If you really don’t like mussels, just [...]
While making room in the freezer for this year’s batch of tomato sauce, I came upon several containers of same from previous years. What to do? Make soup!
It wasn’t until Simon made the homemade variety that I ever dared to touch tomato soup —after a childhood (and adulthood) of making wrinkled faces at the canned [...]
Dashi is a broth and a staple in many Japanese soups, sauces and stews. The ingredients are inexpensive (well, if you have easy access to a Japanese or Asian grocery store), and it’s a breeze to make!
Avoid boiling with kelp, and don’t let the bonito flakes steep for too long —both could result in bitterness. [...]
In spite of my lifelong exposure to Mexican food, I haven’t eaten posole (a.k.a., pozole) before. I love dishes made from masa (tamales!), and the lime-treated corn kernels which get ground into masa flour are also referred to as posole or hominy.
The motivation for this recipe comes from Deborah Madison’s Posole with Red Chile Pods, [...]
The season for fresh cherries is coming to an end here in the Bay Area, so I came up with this cherry soup recipe. I’ve always found fruit soups intriguing, especially after reading descriptions in Sundays at the Moosewood Restaurant and Chez Panisse Fruit.
Many thanks to Simon for the pretty swirl.
They might seem weird, but [...]
It’s now the peak of the pea season in our backyard. For me it’s the sweet announcement that Spring has arrived.
Peapod from Climbing Sugar Snap.
I have bad memories of split-pea soup from childhood. Pasty, with chunks of nasty ham. Blech. But soup made from fresh peas? That is a completely different creature.
Or, rather, for the cold which has been haranguing me for nearly two weeks. This soup is quite simple: Throw rice into a pot of chicken stock, then simmer until done. The small amount of rice expands into a remarkably generous serving! Depending on your taste, you can additional spices or veggies. The basic recipe [...]
Comfort Noodles is the name we gave this soup: To comfort you on cold days and nights, to comfort you when having a cold. This recipe was inspired by phở gà, Vietnamese chicken noodle soup, and ramen.
Oddly, I haven’t made this yet using ramen noodles. Spaghetti works easily since I almost always have it in [...]
I enjoy a good creamy mushroom soup, preferably not from a can. The secret here is sautéing the mushrooms so that they become browned and aromatic. The addition of wine, almonds and thyme make the soup so rich and tasty for me that cream is optional.
To be used in soups as well as a broth added to grain dishes and whatnot. You’ll definitely need to add salt when using it later, since none is added here. Make sure all of the vegetables have been cleaned of dirt.
