smoky roasted corn soup

adapted from Beekman 1802 ingredients 3 ears corn, husked1 poblano pepper, cut into ¼-inch dice1 small red bell pepper, cut into ¼-inch dice2 tablespoons olive oil5 cups water2 tablespoons unsalted butter2 small shallots, peeled & root end trimmed2 garlic cloves, peeled & left whole¼ teaspoon chipotle or Ancho chile powder½ cup heavy cream method Preheat... Continue Reading →

broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

marinated chickpea soup with croutons

ingredients about 10 ounces marinated chickpeas (I used Trader Joe's chickpeas with cumin and parsley)3 cups vegetable stock (homemade is best)Harissaabout 3 1"-thick slices day-old country or whole wheat bread, torn into 1 1/2-inch chunks1 Tablespoon olive oilCapers2 eggsoptional, for topping: Fresh cilantro or parsley leaves method Make the croutons. Preheat the oven to 400F.... Continue Reading →

elote soup

from Sauveur. ingredients 8 medium ears corn, shucked4 Tablespoons (2 ounces) unsalted butter1 medium yellow onion, finely chopped1 rib celery, finely chopped1 medium poblano pepper, seeded, stemmed, and finely chopped4 cloves garlic, finely chopped1 teaspoon dried Mexican oregano1 fresh bay leaf3½ cups whole milk3 medium yellow potatoes (about 1½ pounds), peeled and cut into ½-inch... Continue Reading →

matzo ball soup

A really flavorful stock is the key to this recipe. I like to use bean cooking liquid (like from this), but Deborah Madison also has really excellent stock recipes. If you have it, I also suggest using any fat that solidifies in your stock in place of vegetable oil. note from Serious Eats: If you... Continue Reading →

black bean soup with roasted chiles

Choose dried chiles that are fairly flexible, a sign they’re not too old. from Bon Appétit. ingredients 2 poblano or Hatch chiles 2 tablespoons raw shelled pumpkin seeds (pepitas) 1 large dried pasilla or ancho chile, stemmed, seeds removed 1 Tablespoon vegetable oil 1 medium onion, coarsely chopped 4 garlic cloves, peeled, crushed 1 14.5-ounce... Continue Reading →

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