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Celeriac and dill soup

11 Dec

celeriac dill soup

This celeriac and dill soup has a wonderful nutty taste and velvety texture.

I usually stir through a splash of cream at the end, which gives it an added richness, but it’s perfectly nice without it.
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Gypsy soup

10 Sep

gypsy soup

I’ve been making gypsy soup for many years. I have no idea why the Moosewood cookbook calls it “gypsy soup”, or what it means by “a spiced and delectable brew of Spanish and Dickensonian origins”.

Is it a reference to Linda Dickinson, one of the thirty-odd “Moosewood people” credited at the front? Or a  mis-spelling of “Dickensian”? (Though what this soup has to do with Victorian England, social commentary, or sentimentality is anyone’s guess.)

Perhaps it refers to the length of the ingredients list?

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Asian chicken noodle soup

19 Apr

Asian chicken noodle soup is less of a recipe than an idea.

When I find myself with a pot of chicken stock in the fridge (from making chicken tinga tacos, perhaps), one of my favourite things to do with it is to make what we call Asian chicken noodle soup.

Stock simmered with Asian aromatics is ladled over freshly cooked noodles, shredded chicken and thinly sliced vegetables, then garnished with fresh herbs. Continue reading

Beef goulash

25 Mar

Beef goulash

Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)

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Cuban black bean soup

21 Mar

Cuban black bean soup

Traditional Cuban black bean soup is made with a ham hock, which is simmered along with the beans and removed before serving.

I prefer this vegetarian version, adding smoked paprika to give the soup an element of the ham’s smokiness. Anyway, for me it’s the vinegar that gives Cuban black bean soup its distinctive flavour.

This soup tastes even better the following day, and freezes well too. Continue reading

Lentil squash soup with turmeric and spicy onions

12 Jan

Lentil squash soup with turmeric

We usually observe the Italian tradition of eating lentils on New Year’s Day. Because of their resemblance to coins, lentils are thought to symbolise good fortune and prosperity. Worth a shot…;-)

Most often, I make Puy lentils simmered with carrots, onion and celery until soft, which I serve with sausages cooked under the grill. But sometimes I make lentil soup.

This lentil squash soup with turmeric is very different to my usual lemony red lentil soup. The addition of squash both softens and fortifies the slightly grainy texture of the lentils. Continue reading

Kimchi jjigae

26 Oct

Kimchi jjigae

As a lover of all things kimchi, I can think of nothing finer on a cool autumn night than a steaming bowl of kimchi jjigae. Chilli hot, vinegar sour, and packing a hefty garlicky punch, kimchi jjigae is not for the timid of palate  (though the chilli heat can easily be tamed down by using less gochujang, or even omitting the gochugaru).

Kimchi jjigae also has serious sinus-clearing properties, and when a cold threatens, I’d take it over chicken soup any day of the week.

I have yet to convince the girls to join us in a bowl of kimchi jjigae – as we say around here, they are still “learning to like kimchi”…;-) Continue reading