Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
All Tags ·
Home > pages > my-recipe-book > soups > All Sub Pages
All Sub Pages: /pages/my-recipe-book/soups/
This is one of Meredith's favorite soup. Originally from2013-11-09. It is very forgiving and this should just be a guide. Especially feel free to go heavy on
the peanuts and1 the ginger
Her recipe/instructions are as follows: Note that this is just a rough guide. It is pretty forgiving and you can adjust to taste. (on2014-03-17 we basically skipped all seasonings and peppers but it was incredible)
If using unroasted peanuts, toast the peanuts in a dry frying pan over medium-high heat. Toss them frequently and stop when they start to brown. Tip: As they get close, take them off the heat but keep tossing letting the residual heat in the pan finish toasting. Cool and chop.
In a heavy dutch oven, sweat the onions with the jalapeno over low heat in a little olive oil until translucent. Add in the carrots and peppers and crank the heat up to medium. Stir in cumin, tumeric, cayenne and powdered ginger if using. Add the fresh grated ginger and garlic. Stir until fragrant. Add the broth.
Bring to a simmer. If needed, adjust flavors with worcestershire and soy sauce to add glutamates.
Ladle out a cup or so of the warmed broth and stir it into the peanut butter and tomato paste. Combine until smooth and creamy, then transfer this back into the soup.Add apple cider vinegar. Optional: use an immersion blender to thicken the soup, but you want to keep a chunky texture
Place chopped kale in bowls for serving and ladle the hot soup on top to wilt slightly.
scatter some roughly chopped peanuts over the top and serve with sriracha
Peanut Butter Note:
Resist the urge to add more or go heavy on the peanut butter. It is well balanced as is and too much peanut butter will make it too rich.
Moved to Separate Page
Original WP Post ID: 7655
Original WP Pub Date: 2014-03-17_150143
We found, and noted, that going too heavy on the peanut butter is bad. May or may not hold for the peanuts themselves ↩
This is largely based on 2014-11-16, which is based on 2014-09-10and is essentially what was made on2014-11-24
2-3 medium onions (or 3.5 small ones)
Large chunk of ginger (~130grams) cut into 1in cubes
1 gallon water + 1/4 cup Low Sodium Better Than Bouillon1
4-6Star Anise pods
0.5 to 1 cinnamon stick
1 Tbsp whole coriander
1/2 tsp fennel seeds
1 packet gelatin
2 chicken breasts
1/4 cup fish sauce
1/4 tsp ground cardamom
1 to 1.5 tsp whole clove
1 TbspDiamond Brand kosher salt. Or about0.295 oz (measured on2014-09-10)
2 tsp sugar
3/4 to 1 (scant) tsp whole black pepper corns
Cube the onion and ginger. Broil until charred. Turn and char the other side. The ginger may take longer. Alternatively, char in a super hot pan by placing on the surface (with a tiny bit of oil) and let sit undisturbed for 5-10 minutes or until you can;'t handle the immense amount of smoke.Add to the broth when finished (or add broth to pan)
Make the stock with water and Better Than Bouillon. If using stock, replace a bit with water to reduce the strong flavor. Add the salt, sugar and cardamom
Toast the whole seeds on a dry pan over medium-high heat until aromatic. Add to the broth.
Once everything is in, simmer the broth, covered, for 1 hour or more. Once sufficiently simmering, remove 1 cup of broth, sprinkle the gelatin packed and stir well. Return bloomed gelatin and broth to the pot. Stir well. Somewhere in there, poach the chicken in the simmer broth for 13-18minutes or until cooked. Remove and shred.
Strain the broth. If a lot of liquid was lost, add extra water and return to simmer. Add fish sauce and allow to simmer for an addition 5 minutes.
Serve with regular Pho toppings
Pressure Cooker and Quicker Option:
Use a pressure cooker and go on setting 2 for 30 minutes. Should get more flavors our faster
We have used rutabaga andzucchini noodles before. For the rutabaga, let simmer for 10-15 minutes when you add the fish sauce. For thezucchini, the hot broth will wilt it sufficinetly
1This represents going light (3 tsp/qt instead of 4 tsp/qt)
2015-01-28 1: Added pressure cooker option; the char-in-pan; and the vegetable noodle note
2015-02-19: Moved some spices to "Optional". Reduced others
Old Version (for the future):
Original WP Post ID: 9294
Original WP Pub Date: 2014-11-24_195752
This is a rough guide on my french onions soup. It isn't the best but it is still pretty good. And not a lot of work
Essentially, the recipe is (3-3.5):(3-3.5):1 beef broth:chicken broth:white wine. And the key is a long simmer.
Anyway, it is roughly as follows
Over medium - low heat, caramelize the onions with the oil. Use the low heat and stir. It will take about 30 minutes.
The flour essentially makes a roux. If using, add for the last 5-10 minutes with the onions. Stir often to make sure it doesn't burn.
Add the liquid. If using bouillon, use low sodium and make it strong. Also, feel free to add some no-sodium bouillon for extra flavor. Stir well and let simmer for 30-60 minutes or more. The long simmer is important to impart the onion flavor to the broth.
Ladle over toasted bread and then melt cheese on top (broiler or torch)
Original WP Post ID: 9177
Original WP Pub Date: 2014-11-08_192513
Meredith made this list a little while ago
We've made this so many times that I am finally going to make my own post out of it. This is based off of The Deen Brothers (local) but there are tons of small changes.
In a dutch oven or heavy pan, sauté onions, peppers, mushrooms, and garlic. Use some salt as you go. Separately sauté and chop the sausage. When the vegetables are finished and the sausage is browned (8-10 minutes), combine into the dutch oven.
Add the remaining "main" ingredients. Bring to a boil then reduce heat and simmer, covered, for ~20 minutes. Stir occasionally.
If adding pasta, uncover and cook pasta (or potato) until cooked.
Stir in remaining ingredients and serve
The original recipe calls for any tomato sauce. However, as we discovered on 2015-10-09, the Delallo Vodka sauce is particularly good. The nutritional information is comparable (or lower) to any other sauce and this is really good. It is pictured below
This is based on a few different versions, most recently2015-02-17 (and originally from 2012-12-16 and recipe )
Preheat oven to 450. Dice and roast broccoli for 10-15 minutes until brown. No need to pam or oil it. Dry works fine.
Sautee onion in oil. Add broccoli when it is finished. Add broth to cover (about 8 cups). Make the broth strong if needed. Simmer for 10-20 minutes.
Immersion blend very well! Be sure to really get it all. Grate cheese into soup and keep blending.
Add juice of a lemon to brighten and salt and pepper to taste. Simmer for 5-10 minutes.
Original WP Post ID: 9615
Original WP Pub Date: 2015-02-18_153100
I make this all the time. It is originally from this but with my changes. Also see 2013-11-21 for the lentil version
2/3 to 1 lbs pound 93% lean ground beef or turkey --OR-- 3/4 cup dry lentils
1 medium onion, chopped
1-2 Tbsp oil of choice (or bacon fat)
2 garlic cloves, finely chopped
1 large zucchini or summer squash, cut into small cubes (or more). Any additional chopped veggies are good here too.
1 packet low-sodium taco seasoning
1 to 2 Tbsp Low Sodium soy sauce
2-3 cups low-sodium chicken broth (or vegetarian alternative)
1 15-ounce can black beans drained and rinsed
1 (14.5-ounce) can regular or stewed tomatoes, diced
1 cup frozen corn kernels
1 to 1.5 cup medium or hot salsa
Garlic Powder to taste
Other spices to taste (chipotle powder, smoked paprika, onion powder, 21 Seasoning Salute, etc)
If using beef, brown meat and onions in a large pot or dutch oven over medium high heat using oil as necessary.
If using lentils, simmer in 1.5 cups water (2:1 ratio) for about 15 minutes. Drain.
Sauté onion until translucent (with beef if using). Add garlic until fragrant.
Add remaining chopped veggies and sauteslightly to bring out flavor.
Dissolve taco seasoning and additional spices in some broth. Add broth+seasoning and all remaining ingredients to pot. Simmer uncovered until it's the desired consistantcy then cover cover. Stir occasionally and allow simmer for at least 15 to 20 minutes but longer isfine too.
2013-11-21:for a lentil version
Added lentil variation
2014-10-23: for note on bacon fat, additional ingredients, and rewording. See post for nutritional information.
Original WP Post ID: 6939
Original WP Pub Date: 2013-11-21_204114