We’ve made Thai Rice Soup a couple of times now. It’s a good soup that doesn’t take a super-long time. I’m not sure I’d recommend it for a weeknight, but maybe a weeknight if you have a little extra time. It’s spicy but not too much so.
8oz ground pork 3T fish sauce 2T chili-garlic sauce salt & ground pepper 3T lard or coconut oil (Do NOT substitute vegetable oil. The soup quality will suffer. I used bacon grease and it was fine.) 5 large shallots, thinly sliced 8 medium garlic cloves, thinly sliced 3 lemon grass stalks, trimmed to 6″, smashed 2T finely grated ginger 2.5qt low-sodium chicken stock 4c cooked jasmine rice 1c chopped cilantro 3T lime juice, plus wedges for serving
Mix pork, 1T fish sauce, 1T chili-garlic sauce, 0.75t pepper. Mix and form into 20 meatballs (approx 2t each). Place on a large plate and refrigerate.
Heat dutch oven over medium-high heat with lard until shimmering. Add shallots and 0.5t of salt, stirring until browned, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in ginger and lemon grass and cook until fragrant, about 30 seconds. Add broth, bring to a boil. Reduce heat to simmer for 15 minutes.
Remove and discard lemon grass. Add meatballs, stir gently until cooked, about 5 minutes. Stir in the rice. Remove from heat and add 2T fish sauce, 1T chili-garlic sauce, 1t pepper, cilantro, and lime juice. Ladle into bowls and serve with lime wedges.
I’m starting a simple blog post when I don’t feel like writing. I don’t even know what I want to say. I want to talk about soup, about how a potato-leek soup is somehow perfect for this time of year, it being leek season (is it ever not potato season?) and all. (This one adds carrots, which is why it’s orange.) But I’m tired, and so I’ll just give you the recipe, maybe with the added note that this is a good recipe to practice your chopping.
2 medium leeks, split and washed, white and light green parts sliced
1.5lbs carrots, sliced
1.5lbs potatoes, peeled and diced
2T unsalted butter
5c chicken stock
1/2t chopped thyme leaves
1 bay leaf
2c half & half
2T fresh lemon juice
3T chopped fresh dill
Melt butter, sautée leeks until tender & wilted. Add carrots, potatoes, stock, bring to boil. Add thyme, bay leaf, salt to taste. Simmer for 20-30 min, until vegetables are tender. Remove bay leaf and puree the soup. Stir in lemon juice, half & half, spices. Taste and correct with additional seasonings.
I freaking love tortilla soup. I love its warmth, its spiciness, how filling it is, and I love that it’s a soup the rest of my family will eat. I’m the soup person in my family, and finding one that we all like can be a challenge. This is a go-to. Note: this is a weekend recipe, not a weeknight recipe. It takes 60-90 minutes to make, so unless you have extra time, don’t try to squeeze it in after work.
Tortilla Soup tortilla strips 8 6″ corn tortillas, cut into 0.5″ wide strips
2 bone-in, skin-on chicken breasts (or 4 bone-in, skin-on thighs)
8c chicken broth (you can used canned, but homemade is yummier)
1 large white onion, root end trimmed, and quartered
4 medium garlic cloves, peeled
8-10 sprigs fresh cilantro
1 sprig fresh oregano
2 medium tomatoes, cored, quartered
0.5 medium jalapeño
1 chipotle chile in adobo + 1t sauce
1T veg oil
1 lime, cut in wedges
1 avocado, diced fine
8 oz cotija (crumbled) or monterey jack (cubed)
Heat oven to 425F. Spread tortilla strips on baking sheet, drizzle with oil, sprinkle with salt. Cook for 7 minutes, flip strips over, cook for another 7 minutes.
While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano, and 0.5t salt to boil. Simmer for 20 minutes, or until chicken is cooked through. Transfer chicken to plate (or cutting board), and strain broth into bowl. Discard solids in strainer.
While broth is simmering, puree tomatoes, remaining onion and garlic cloves, jalapeño, chipotle, and adobo sauce in food processor until smooth. Once broth is strained, use soup pan to heat veg oil over high heat until shimmering. Add puree and cook (still over high heat), stirring nearly constantly, until mixture has darkened in color and most of water has evaporated – about 10 minutes. Stir strained broth back into tomato mixture. Bring to boil, then let simmer for 15 minutes.
Cut chicken meat into 0.25″ cubes. Add to broth, then simmer for about 5 minutes. To serve, place portion of tortilla strips in bowl, ladle soup into bowls, pass garnishes separately.
I came up with this recipe last winter, I think, when we got a CSA box with fennel and leeks, and I thought to myself: what on earth can I make with fennel? So I made up a fennel-leek-potato soup (since I love potato-leek soup). It’s light enough that it needs something else with it – bread (if you eat it), salad (like you see in the photo), or maybe it’s a starter for your main meal. Regardless, it’s a good winter soup.
Saute in olive oil:
2 leeks, cleaned and sliced, white and light green parts only
2 celery stalks, sliced
1 diced fennel bulb
Once they’re soft, add:
~6 yukon gold potatoes, diced (I had red potatoes on hand, so I used those instead this time – probably about a pound’s worth.)
2 minced garlic cloves
~0.25c minced parsley
3c chicken stock (I subbed in vegetable stock in this batch. Again, it was to hand.)
Bring to a boil, then simmer for ~45 minutes. Puree with an immersion blender, stir in 0.5c heavy cream, add salt & pepper to taste.
This recipe – Chicken Soup with Kale and Carrots – is all right. It’s certainly easy, if a little time consuming, just because you’re making the stock from scratch. However, it’s a little bland. I made it a week ago and have been heating up the leftovers for lunch. I should have added more salt & pepper when I made it, I think. Overall, though, it’s a filling, healthy lunch.
1 whole chicken, cut into pieces
1 large leek (I used 2) roughly chopped
1 celery stalk, roughly chopped
1 large carrot, roughly chopped + 2 carrots, peeled and diced
1 yellow onion, quartered
1 bay leaf
2 sprigs thyme
0.5t black peppercorns
1 bunch kale, leaves stripped off stems in bite-sized pieces
Freshly ground black pepper
Combine the chicken, leek, celery, roughly chopped carrot, onion, bay leaf, thyme, peppercorns and salt in a large soup pot and cover with water (~10c). Bring the soup to boil over high heat, then reduce to simmer for about 2 hours. Strain the stock and pull out the white meat (I used both the white and dark meat, you can use just the white and reserve the dark for another use. However, pulling just the meat out wasn’t the easiest thing in the world and further separating light from dark just wasn’t going to happen.) Dice the chicken meat. Add to soup along with remaining carrots and the kale (I also threw in a handful of brown rice.) Simmer for an additional 20 minutes. Season to taste with salt & pepper.
Sweet potato chipotle soup is delicious, but not very filling. Or filling at all. This would be a great side dish with a roast chicken or something else with a lot of protein. It might make a good soup course at Thanksgiving dinner, if your Thanksgiving meal works in courses. But this is not a main course.
Spicy Sweet Potato Soup with Chipotle and Coriander from It’s All Good (which is a better cookbook than it has any right to be)
2T olive oil
1 large red onion, finely diced
2 garlic cloves, minced
5 sprigs cilantro, leaves reserved for garnish (I clearly skipped the garnish step)
1 1/2t chipotle in adobo (I was generous here – I really like that smoky taste)
2 large sweet potatoes, peeled and diced
6c vegetable stock
Heat the olive oil over medium heat in a large soup pot. Add the onion, garlic, cilantro, cumin, and a healthy pinch of salt and cook, stirring now and then until softened but not brown, about 10 min. Add the chipotle and sweet potatoes and stir to combine. Add the vegetable stock to the pot and bring to a boil. Once soup boils, lower heat, simmer for 30 minutes, until the sweet potatoes are very soft. Discard the cilantro. Carefully puree the soup. If you want a very smooth texture, pass it through a strainer. Garnish each bowl with a few cilantro leaves.