Masaharu Morimoto Makes about 7 cups Japan’s legendary super-broth is the key to simple home cooking that has deep, satisfying flavor. It requires just fifteen minutes and two ingredients that last virtually forever in your pantry and are easier than ever to find. I can’t think of a better use of your time than making … Read More →
Spiced Chickpea Stew With Coconut and Turmeric
Adapted from Alison Roman (NY Times) 4 to 6 servings ¼ cup olive oil, plus more for serving 4 garlic cloves, chopped 1 large yellow onion, chopped 1 jalapeno, chopped 1 (2-inch) piece ginger, finely chopped Kosher salt and black pepper 1 ½ teaspoons ground turmeric 1 teaspoon red-pepper flakes 1 tablespoon curry powder, preferably … Read More →
Chicken, Barley, and Vegetable Soup
Original recipe Serves 6 2 cups meat shredded from a rotisserie chicken ½ large white onion, diced small 1 carrot, diced small 1 celery stalk, diced small 1 jalapeno 1 or 2 garlic cloves 1 14-oz can fire roasted tomatoes 3 cups chicken broth 1 bay leaf 1 packet Sazon Pinch red pepper flakes Pinch … Read More →
Ham and Potato Soup
Original recipe Serves 4 A Christmas miracle born from leftovers. We have a jar of ham flavored Better Than Bouillon that we use to make the broth, but we like the Sazon Jamon flavor too. ½ pound ham, diced 1 ½ pounds russet potatoes, peeled and diced 1 carrot 1 parsnip 2 garlic cloves ½ … Read More →
Broccoli-Cheese Soup
America’s Test Kitchen Serves 6 to 8 To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth. If you want to make a vegan version, you’re on your own. 2 tablespoons unsalted butter 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices … Read More →
Creamy Asparagus Soup
Adapted slightly from America’s Test Kitchen Serves 6 to 8 2 pounds asparagus, trimmed of woody stem bottoms 1 large yellow onion, chopped (1 1/2 to 2 cups) 3 tablespoons unsalted butter 4 cups chicken stock 1 cup water Leaves of 2 sprigs of fresh thyme 2 tablespoons chopped fresh parsley 2 cups packed fresh … Read More →
Beef, Vegetable, and Barley Stew
Marcia Serves 8 3 pounds beef short rib 1 large onion 1 stick celery 2 cloves garlic 1 bay leaf 3 cans petite diced tomatoes 3 cups chicken broth 1 tablespoon soy sauce 1 tablespoon worcestershire sauce Up to 3 tablespoons diced pickled jalapeno 1 tablespoon jalapeno vinegar ⅓ cup pearled barley
Tomato Basil Bisque
Adapted from Allrecipes.com Serves 4 to 6 Be careful when blending the hot ingredients; it’s much better to blend a very small amount of soup at a time. This recipe has exploded all over us on several occasions when we did not respect this. Great with grilled cheese. 2 14.5-ounce cans of diced tomatoes 4 … Read More →
Mulligatawny
Adapted from Madhur Jaffrey via Saveur Serves 8 We recommend making this a day ahead. Topping 1/4 cup olive oil 1 teaspoon Aleppo pepper (or substitute with red pepper flakes) ½ teaspoon cumin seeds ½ teaspoon black mustard seeds 2 dried chiles de arbol 1 1/4 cup cherry tomatoes, sliced thin Soup 5 tablespoons unsalted … Read More →