Category Archives: soup

Cambodian Noodle Soup

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With the exception of my travels through the Balkans, I have yet to visit any metropolitan area where I didn’t stumble upon a pho shop.  With their steaming bowls of noodles, broth, and an endless variety of add-ins, these Thai noodle soup shops have a cult like following that make them both universal and hard not to like.  In grad school my favorite lunch was a steaming bowl of pho from the student union.  The options were endless so I could eat there every day without repeating the same bowl of soup twice.

I had never made pho before but decided to give it a try when my craving for the hot broth covered noodles got the best of me.  In browsing through recipe options I came across one in The Splendid Table’s How to Eat Supper. (For those of you who aren’t familiar with it, The Splendid Table is my favorite radio program on NPR.  I can even stream their broadcasts online meaning I can get my Lynn Rossetto Kasper fix while living overseas).  I was set to give the pho recipe a try then I turned the page and saw the Cambodian twist on the soup which sounded even more intriguing.  Unable to decide which version to make, I combined the best elements of both recipes to form what I present here.  You can also add or substitute ingredients as your palate or pantry dictates.

The verdict?  This soup is delicious but a lot more work than popping into your local pho shop. But if you don’t have one in close proximity to you, make this soup.  You won’t be disappointed.

CAMBODIAN NOODLE SOUP

For the broth:

1 medium onion, thinly sliced

5 large garlic cloves, thinly sliced

1 two inch piece fresh ginger, thinly sliced

6 whole cloves

1 star anise

Freshly ground black pepper

7 cups chicken broth

2 tablespoons sugar

2 teaspoons Asian fish sauce

For the soup:

8 ounces linguine-style rice noodles

6 ounces thinly sliced top round steak

1 1/2 cups winter squash, diced

1 cup unsweetened pineapple chunks

1 medium tomato, diced

For the table salad:

10 sprigs fresh cilantro

8 sprigs Thai or other fresh basil

8 mint sprigs

Generous handful bean sprouts

2 Serrano chiles, thinly sliced

1 large lime, cut into wedges

Add-in sauces:

Asian hot sauce

Hoisin sauce

  • Place a rack 4 to 6 inches from the broiler and then pre-heat the oven.
  • Line a rimmed baking sheet with foil and evenly distribute the onion, garlic, ginger, cloves, star anise, and five grinds of black pepper over the baking sheet.
  • Broil for 5-6 minutes until the spices are fragrant and the onions begin to brown.  Scrape the mixture into a large soup pot.
  • Add the broth, sugar, fish sauce, and squash to the pot.  Cover the pot tightly and bring the entire mixture to a simmer.  Cook for 20 minutes or until the squash is tender.
  • Meanwhile, place the noodles in a large pan and cover with very hot tap water.  Allow to soak for 20 minutes or until the noodles are tender.  Drain, rinse with cold water, then divide evenly between two large soup bowls.
  • Thinly slice the steak into bite sized pieces.  (Hint:  For easier slicing, place the steak in the freezer before you begin making the soup.  Allow it to sit for 20 minutes then remove it from the freezer and slice).  Evenly divide the meat between the two soup bowls.  The hot broth will cook it to a medium-rare
  • Arrange the table salad ingredients on a medium-sized platter and place on the table.
  • When the squash is tender, add the pineapple and tomatoes to the broth and stir well to combine.  Cook for 1 minute to allow the broth to return to a simmer.
  • Ladle the broth over the noodles and meat and serve immediately topped with the table salad and sauces of your choice.

Serves 2

Roasted Chicken, Corn & Saffron Soup

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Some days just call for soup. Here in Belgium, even though the calendar says it is spring, we still have days that are decidedly chilly. And when it is cool outside nothing warms the body more than a comforting bowl of soup. Chicken soup is a family favorite and this soup, from Saveur , proves that not all chicken soups are the same.

You start by roasting your own chicken, which is incredibly easy (and as a bonus the cooking of the chicken takes the chill off of the house on a cool day). If you aren’t up to roasting your own bird, or are pressed for time, you can substitute a pre-cooked rotisserie chicken but then you won’t have the rich pan drippings which add so much flavor and depth to the soup. The soup is studded with both corn and noodles and the surprising addition of saffron adds both a rich golden color and an earthiness that you simply can’t find anywhere else.

This definitely isn’t your grandmother’s chicken noodle soup but it is so delicious that it is sure to become a new family favorite. So the next time the weather turns chilly, fire up the oven, turn on the stove and make this soup.  You won’t be disappointed.

ROASTED CHICKEN, CORN & SAFFRON SOUP

1 (3–4 pounds) whole chicken
2 tablespoonsolive oil
Kosher salt and freshly ground black pepper
12 cups chicken stock
4 cups frozen corn kernels, thawed
34 teaspoon crushed saffron threads
12 ounces egg noodles
  • Heat the oven to 400°.
  • In a 9-by-13-inch baking dish, rub the chicken with the olive oil and then liberally season the outside with salt and pepper.
  • Roast the chicken until golden brown and very tender, about 1 hour and 15 minutes.
  • Transfer the dish to a rack, lift the chicken from the dish, and place the chicken on a cutting board.
  • Let the chicken stand until cool enough to handle and then pick the meat from the chicken, discarding the skin and bones. Roughly chop the meat and transfer to a large saucepan.
  • Pour 2 cups chicken stock into the baking dish and scrape the dish with a wooden spoon to deglaze the bottom.
  • Pour the stock from the dish into the saucepan with the chicken along with the remaining 10 cups stock.
  • Add the corn and saffron to the broth and bring to a boil.
  • Reduce the heat to maintain a simmer and cook until the stock is slightly reduced, about 15 minutes.
  • Add the egg noodles and cook, stirring, until al dente, about 8 minutes.
  • Season the soup with salt and pepper.
Serves 8

Hamburger Soup

zippysoup

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Soup is one of my favorite meals and since so many soups are quick to make, they are a  staple in my house. Filling, warming and satisfying soups make for the perfect dinner when paired with crusty bread and make even better leftovers for lunch the next day. And just about anything can be turned into a satisfying soup. This recipe, adapted from The Noble Pig has quickly become a favorite in my house where I liberally substitute the vegetables and even the ground meat depending upon what I have on hand. And thanks to the tangy and flavorful V-8, another favorite pantry staple, the broth is rich and flavorful without hours of cooking.

So if you are looking for a fast and tasty weeknight dinner idea, look no further than this soup. I promise that you won’t be disappointed.

HAMBURGER SOUP

1/4 pound pancetta, diced

2 pounds ground beef

1-1/2 cups carrots, peeled and sliced into 1 inch thick coins

1-1/2 cups celery, sliced into 1 inch pieces

1 leek, white and green parts only, thinly sliced

1 teaspoon minced garlic

1 cup frozen corn

4 cups beef broth

1 – 14 ounce can diced tomatoes

15 ounces V-8 vegetable juice

1 teaspoon ground oregano

1-1/2 teaspoons salt

1/2 pound small dry pasta

2 Tablespoons apple cider vinegar

  • Place a large soup pot over medium high heat. Add the ground beef and cook until browned, using a spoon to crumble the meat.
  • Drain off the fat.
  • Add the carrots, celery, leek, corn, broth, V8, garlic and oregano to the meat mixture.
  • Increase the temperature to high and bring to a boil. Reduce the temperature to medium-low and simmer, covered, for 20 minutes.
  • Return the temperature to high, add the pasta to the pot and cook until the pasta is al dental,8-10 minutes depending upon the size of your pasta.
  • Stir in vinegar right before serving.

Serves 6-8

Guinness Stout Beef & Barley Soup

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The reemergence of a wintery blast of weather inspired to me make soup this past weekend. When it comes to beef I usually make a beef stew with red wine but decided to kick things up a notch by substituting Guinness Stout in honor of St. Patrick’s Day and turning the meal into a brothier soup since that is what is preferred by my fussy eaters.  In addition to my usual soup vegetables, I added some barley for body and peas and red peppers for added color and flavor.  The addition of the beer resulted in a hearty and comforting dish with a depth of flavor that is absent when using wine.

This recipe will make a reappearance in the fall since I am hoping that the weather will soon be turning too warm for hot soups.  In the meantime, for those of you in cooler climates, try this.  I promise that you won’t be disappointed.

GUINNESS STOUT BEEF  & BARLEY SOUP

2 Tablespoons olive oil

1 pound stew beef, cubed into bite sized pieces

1/4 cup dry sherry

2 large onions, chopped

3 cloves garlic, crushed and minced

10 baby red potatoes, cubed

3 large carrots, peeled and sliced into coins

2 bottles Guinness Stout

3 cups beef broth

3/4 cup pearl barley

2 bay leaves

1 teaspoon fresh thyme, minced

Salt and pepper to taste

1 red pepper, diced

1/2 cup baby peas

  • Heat the olive oil in a large Dutch oven over medium high heat.  When the oil is shimmering, add the beef and cook, stirring occasionally, until it is seared and brown on all sides.
  • De-glaze the pan with the sherry.  Add the onions, garlic, carrots, and potatoes.  Stir to combine.
  • Add the stout, broth, barley, bay leaves, thyme and salt and pepper.  Stir to combine.
  • Bring to a simmer, reduce heat to low, and cover.  Simmer, stirring occasionally,  for 1 to 1 1/2 hours until the beef is tender and the vegetables can easily be pierced with a fork.
  • Adjust seasonings.  Add the red pepper and peas and cook until heated through.

The soup can be made ahead of time then reheated when ready to serve.  I like to make it the day before I want to serve it so the flavors have time to meld. If possible, add the peas and red pepper right before serving since you don’t want them to over cook and turn mushy.

Butternut-Boursin-Bacon Soup

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Here is a an easy and interesting soup from the great food blog, The Noble Pig. I’m a huge fan of butternut squash so am always on the lookout for recipes using this squash. My usual butternut squash soup is Asian inspired and infused with the flavors of ginger, curry paste and coconut milk.  This version, rich with bacon and melted Boursin cheese couldn’t be more different yet is equally as delicious.

I’ve tweaked the original recipe just a bit by adding more bacon and even sauteing my vegetables in bacon fat. I think it provides additional depth to the soup but if you prefer, use all butter instead. But then again you probably don’t want to because isn’t everything simply better with bacon?

BUTTERNUT-BOURSIN-BACON SOUP

8 ounces bacon, diced

Bacon grease and butter to equal 1/3 cup

1/2 of a large onion, diced

4 stalks celery, chopped

2 pounds butternut squash, peeled, seeded and cubed

1 tablespoon fresh thyme leaves, minced

1 tablespoon all-purpose flour

4 cups low sodium chicken broth

10 1/2 ounces Boursin Cheese with Garlic and Fine Herbs

2 teaspoons kosher salt

1 teaspoon coarse ground black pepper

  • Cook the bacon until crispy in a large heavy soup pot set over medium heat. Use a slotted spoon to move the crispy bacon to a paper towel lined plate. Set aside.
  • Add enough butter to the pot to equal about 1/3 of a cup of fat. I used 2 tablespoons of butter.
  • When the fats have melted, add in the onion and the celery, cooking until softened, about 2-3 minutes.
  • Add butternut squash and thyme leaves, cook for about 6-8 minutes.
  • Stir in the flour the add the chicken broth to the pot.
  • Bring the mixture to a boil then reduce the heat, cover and simmer on low for 10-15 minutes or until the squash is soft.
  • Remove the pot from the heat and using an immersion blender, puree the mixture until it is smooth.
  • Return the pot to the heat, stir in the Boursin cheese, salt and pepper. Stirring occasionally, heat until the cheese has completely melted.
  • Serve in warmed bowls topped with the crumbled bacon.

Serves 4-6

Cambodian Noodle Soup

photo 2-37

With the exception of my travels through the Balkans, I have yet to visit any metropolitan area where I didn’t stumble upon a pho shop.  With their steaming bowls of noodles, broth, and an endless variety of add-ins, these Thai noodle soup shops have a cult like following that make them both universal and hard not to like.  In grad school my favorite lunch was a steaming bowl of pho from the student union.  The options were endless so I could eat there every day without repeating the same bowl of soup twice.

I had never made pho before but decided to give it a try when my craving for the hot broth covered noodles got the best of me.  In browsing through recipe options I came across one in The Splendid Table’s How to Eat Supper. (For those of you who aren’t familiar with it, The Splendid Table is my favorite radio program on NPR.  I can even stream their broadcasts online meaning I can get my Lynn Rossetto Kasper fix while living overseas).  I was set to give the pho recipe a try then I turned the page and saw the Cambodian twist on the soup which sounded even more intriguing.  Unable to decide which version to make, I combined the best elements of both recipes to form what I present here.  You can also add or substitute ingredients as your palate or pantry dictates.

The verdict?  This soup is delicious but a lot more work than popping into your local pho shop. But if you don’t have one in close proximity to you, make this soup.  You won’t be disappointed.

CAMBODIAN NOODLE SOUP

For the broth:

1 medium onion, thinly sliced

5 large garlic cloves, thinly sliced

1 two inch piece fresh ginger, thinly sliced

6 whole cloves

1 star anise

Freshly ground black pepper

7 cups chicken broth

2 tablespoons sugar

2 teaspoons Asian fish sauce

For the soup:

8 ounces linguine-style rice noodles

6 ounces thinly sliced top round steak

1 1/2 cups winter squash, diced

1 cup unsweetened pineapple chunks

1 medium tomato, diced

For the table salad:

10 sprigs fresh cilantro

8 sprigs Thai or other fresh basil

8 mint sprigs

Generous handful bean sprouts

2 Serrano chiles, thinly sliced

1 large lime, cut into wedges

Add-in sauces:

Asian hot sauce

Hoisin sauce

  • Place a rack 4 to 6 inches from the broiler and then pre-heat the oven.
  • Line a rimmed baking sheet with foil and evenly distribute the onion, garlic, ginger, cloves, star anise, and five grinds of black pepper over the baking sheet.
  • Broil for 5-6 minutes until the spices are fragrant and the onions begin to brown.  Scrape the mixture into a large soup pot.
  • Add the broth, sugar, fish sauce, and squash to the pot.  Cover the pot tightly and bring the entire mixture to a simmer.  Cook for 20 minutes or until the squash is tender.
  • Meanwhile, place the noodles in a large pan and cover with very hot tap water.  Allow to soak for 20 minutes or until the noodles are tender.  Drain, rinse with cold water, then divide evenly between two large soup bowls.
  • Thinly slice the steak into bite sized pieces.  (Hint:  For easier slicing, place the steak in the freezer before you begin making the soup.  Allow it to sit for 20 minutes then remove it from the freezer and slice).  Evenly divide the meat between the two soup bowls.  The hot broth will cook it to a medium-rare
  • Arrange the table salad ingredients on a medium-sized platter and place on the table.
  • When the squash is tender, add the pineapple and tomatoes to the broth and stir well to combine.  Cook for 1 minute to allow the broth to return to a simmer.
  • Ladle the broth over the noodles and meat and serve immediately topped with the table salad and sauces of your choice.

Serves 2

French Chicken Noodle Soup

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Cooler weather means the onset of comfort food and what is more comforting than a steaming bowl of chicken noodle soup? But this soup, adapted from Cuisine At Home isn’t your ordinary chicken noodle soup. Made with a French twist, it is a sophisticated version of the soup I grew up on. Enhanced with brandy and apple cider, the broth is flavorful without being overpowering. Mellow flavored leeks replace the traditional onions with tarragon being the herb of choice. And of course you mustn’t forget the bacon. The vegetables are sautéed in bacon drippings and the entire bowl is topped with a sprinkling of crisp bacon. What’s not to like?

Serve the soup with warm buttermilk biscuits (which you can make while the soup is simmering) and you have a comforting dinner that will warm you inside and out.

FRENCH CHICKEN NOODLE SOUP

6 1/2 cups low sodium chicken broth

2 boneless, skinless chicken breasts

6 strips bacon, diced

2 cups sliced leeks

1 1/2 cups sliced carrots

1 1/2 cups sliced celery

4 cloves garlic, minced

1/2 cup brandy

2 tablespoons Dijon mustard

1 1/2 cups apple cider

2 bay leaves

6 ounces dried egg noodles

1 Granny Smith apple, peeled and diced

Juice of 1 lemon

2 tablespoons fresh tarragon, minced

Salt & pepper to taste

  • Place the broth and chicken breasts in a large pot set over medium-high heat. Cook until the chicken is cooked through, about 20 minutes.
  • Remove the chicken from the pot and allow to cool. Reserve the broth.
  • When the chicken has cooled, use two forks to shred the meat into bite sized pieces. Set aside.
  • Add the bacon to a large soup pot set over medium-high heat. Cook the bacon until crisp.
  • Use a slotted spoon to drain the bacon onto a paper towel lined plate.
  • Reduce the heat to medium and add the leeks, carrots, celery and garlic to the bacon drippings. Cover the pot and cook until the vegetables are tender crisp, about 10 minutes.
  • Uncover the pot and add the brandy to the vegetables, stirring to loosen any cooked on pieces. Cook until the brandy has evaporated.
  • Stir in the Dijon mustard then add in the reserved broth, the apple cider and the bay leaves.
  • Bring the soup to a boil over high heat.
  • Stir in the noodles, the diced apple and the shredded chicken. Cook until the noodles are tender.
  • Turn off the heat, stir in the lemon juice and tarragon and season with the salt and pepper.
  • Serve immediately topped with the crumbled bacon.

Serves 6

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