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Top 5 ways to do it Soup
1 . Moroccan Lentil and Eggplant Soup
Moroccan Lentil and Eggplant Soup
This delectable dish is by Joan Swensen, chef at the now closed Swilly's, in Pullman, Washington State.
Ingredient
453 grams (1 pound)
dried lentils
2 tablespoons
butter
2 tablespoons
vegetable oil
4 cloves
garlic, peeled and minced
21/4 teaspoons
ground cumin
3/4 teaspoon
curry powder
3/4 teaspoon
allspice
1 1/2 teaspoons
cinnamon
Pinch
red pepper flakes
13/4 quarts
water
2 cups
chicken or vegetable stock
3/4 cup
dry sherry or dry vermouth
1 can (14.5 ounce)
can diced tomatoes
Cooking instructions
* Step 1
Wash lentils and let them soak in clean water for 4 hours. Then drain and set aside.
* Step 2
Peel, dice, and salt eggplant. Put on a strainer on top of a bowl and let it rest in the refrigerator for 4 hours. Then squeeze and set aside.
* Step 3
Melt butter with oil in a large pot over medium heat. Add onion, carrots, eggplant, and garlic. Mix and sauté for 10 minutes.
* Step 4
Add cumin, curry, allspice, cinnamon, and pepper flakes. Mix and cook for 5 minutes.
* Step 5
Add water, stock, sherry, tomatoes, and lentils. Bring to a boil, then lower temperature, and simmer for 1 hour, uncovered.
* Step 6
Serve with a dollop of yogurt and garnish with mint or cilantro.
Note: if there is a photo you can click to enlarge it
2 . Sotanghon Soup
Sotanghon Soup
#mindaskitchen - https://www.mindas-kitchen.com #globalcookpadgames2024
Ingredient
1/2 cup
salted butter
3 tablespoons
minced garlic
1/2 cup
sliced onions
2 tbsp
Fish sauce
1 tbsp
chicken powder
10 cups
water
16 oz
sotangon noodles
Cooking instructions
* Step 1
Start by adding butter into your pan or wok and melt it. Then add the garlic and onion and sauté until translucent. Add the chicken and cook until chicken is no longer pink in color. Add fish sauce and chicken powder.
* Step 2
Add the carrots and cook for a bit then add the water and let it boil then add the sotanghon noodles. At this time you can taste and adjust the seasoning as desired. Let it boil and simmer for about 10-15 minutes in medium heat.
* Step 3
Transfer to a bowl and garnish. Share and Enjoy.
Note: if there is a photo you can click to enlarge it
3 . Mario’s Tomato Soup
Mario’s Tomato Soup
Attempt to copy East Side Mario’s Tomato soup but avoiding garlic and onion by adding other veggies to compensate.
Ingredient
2 tablespoons
olive oil
1 can (793 g)
crushed tomatoes
4 cups
vegetable broth
1 cup
heavy cream
2 tablespoons
tomato paste
1 tablespoon
sugar
1 teaspoon
dried basil
1 teaspoon
dried oregano
Cooking instructions
* Step 1
Roast bell pepper. 20 mins at 400F then flip and another 20 mins until soft.
* Step 2
Cut carrots 🥕 potatoes 🥔 and celery. In a large pot, heat the olive oil over medium heat.
Add the chopped carrots, celery, and diced potatoes, cooking until they are soft and slightly caramelized, about 7-10 minutes.
* Step 3
Add the Roasted Peppers and Tomatoes:
Stir in the chopped roasted red bell peppers, crushed tomatoes, and tomato paste. Mix well.
* Step 4
Simmer:
Add the vegetable broth, sugar, dried basil, and dried oregano.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, until the potatoes are tender and the flavors have melded together.
* Step 5
Blend:
Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
* Step 6
Add Cream:
Stir in the heavy cream. Cook for another 5-10 minutes, making sure the soup is heated through but not boiling.
* Step 7
Season:
Taste the soup and season with salt and pepper as needed.
* Step 8
Serve:
Ladle the soup into bowls. Garnish with fresh basil and a sprinkle of Parmesan cheese if desired.
Serve with bread or a side of your choice.
Note: if there is a photo you can click to enlarge it
4 . California Farm Smoked Onion Soup
California Farm Smoked Onion Soup
Smoked onion soup is a light meal with a strong flavor and brown color without butter, without beef broth, without slices of cheese or fried eggs, so the broth is not fatty at all.
French onion soup is a heavy meal with a mild flavor, it gets its flavor and color from carmelizing the onion in a pan with butter, and from beef broth, bread, fried egg, and lots of cheese.
I make four pints of smoked onion soup broth at a time, keep the onions and the broth in pint containers in the fridge or freezer and pour one in a cast iron soup bowl with lid when ready to serve. I top it with fresh french bread, a poached egg,crumbs of smoked cheese, and a wedge of lime, ready in ten minutes at 450F degrees.
Ingredient
8 cups
water
4 slices
fresh french sour dough bread
4 Tbs
California Sherry wine
1 Tsp
mace
4 pinches
Pepper
4 pinches
seasalt
1 Tbs
butter for smoking
Cooking instructions
* Step 1
Trim roots at bottom of onions, trim tops, remove tough outer peels, set peels aside to make broth. Put onions and peels in 250F degree airfryer oven with metal cup of hardwood chips covered with Tbs of butter. Light butter with match when molten, smoke till yellow onion turns from white to golden, red onion turns brown, about 90 minutes. Test biggest onion with wooden bamboo skewer to see if onion core is tender and done.
* Step 2
In dutch oven, boil smoked onions and peels in 8 cups of water with mace, seasalt and pepper to taste, about 20 minutes, no lid. Broth should be brown colored and smokey tasting. Condense broth to your taste. Remove peels to garden fermenter. Fill four pint plastic tubs, onion on bottom, broth on top.. Close tight, keep in fridge.
* Step 3
When ready to serve, poach one egg in poacher in microwave, crack egg, poke holes in egg yoke with bamboo skewer, run 20 seconds till firm, finish cooking in broth.
* Step 4
Place onion in cast iron soup bowl, broth on top, fresh sour bread toast on top, poached egg on top, chunk of smoked truffled cheddar cheese on top, heat 10 minutes at 450F degrees in oven. Add dash of sherry wine. Add wedge of lime on top. Enjoy.
Note: if there is a photo you can click to enlarge it
5 . California Farm Hot and Sour Silken Egg Tofu Soup
California Farm Hot and Sour Silken Egg Tofu Soup
My favorite Chinese Restaurant in San Francisco gave me this soup recipe a long time ago, verbally, this is how I have been making hot and sour soup since. I substituted silken egg tofu for firm tofu and chicken livers for chicken meat. The silken egg tofu makes the soup even smoother. If you like less spicy, cut the mala chili paste in half.
Ingredient
4 cups
water
1 cup
chicken livers
1 cup
Bamboo shoots
1 cup
pickled mustard greens
4 Tsp
seasalt
1/4 cup
Boiling water
3/4 cup
cold water
2 Tbs
rice vinegar
2 Tbs
soy sauce
2 Tbs
ketjap dark soy sauce
1/4 cup
store bought Silk tofu, chopped
1/4 cup
home made silken egg tofu, diced
1/4 Tsp
sesame oil
Cooking instructions
* Step 1
Boil chicken livers and chicken bouillion cube in 3 cups water to make broth, add soaked mushrooms, bamboo shoots, chopped pickles, cook ten minutes
* Step 2
Make chopped pickles: wash one baby bok choy or chinese mustard plant. Squeeze juice out of plant, set juice aside. Chop. Put plant in pan, boil an hour, drain. Put in mason jar, fill with with squeezed plant juice, vinegar, spices. Use Tbs pickled vegetable per cup to soup.
* Step 3
Add hot sour sauce ingredients together: light soy sauce, dark soy sauce called ketjap, rice vinegar, mala chili bean paste, corn starch, add to soup, cook 3 minutes
* Step 4
Add egg drop, store bought silken egg tofu, home made diced silken egg tofu, sesame oil, stir in till hot, taste, serve. The silken egg tofu has a very pleasant taste, goes well with tender chicken livers. I had some pepper oil pickled mangos on the side from ZMA’s recipe.
Note: if there is a photo you can click to enlarge it
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