Currently viewing the tag: "soup"
This is the recipe for traditional miso soup. It includes the recipe for “dashi” (which is the starting point of many Japanese recipes), which is the base of miso soup. There are instant dashi packets out there, but they never taste as good as home made, and are frequently laden with additives such as MSG. Dashi may be frozen for “instant” soup, so do not be put off by the idea of having more than enough dashi if you only want a bowl or two.
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This stock is used in the same way you would use a dark chicken stock or other meat stock. It works well as a base for sauces and soups, and if you are feeling under the weather it is nice for when you don’t want to actually eat, but want some nutrition. It is really nice heated up with some fresh ginger in it. In meat stocks, the agent that thickens it is gelatin. In vegetables, the equivalent is pectin. By charring the onions and sautéing the rest of the vegetables, the pectin is catalyzed and so more readily available to the stock. Konbu* is a type of kelp. Seaweeds are used commercially as a thickener in many things, from toothpaste to ice cream, and is used that way here.
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Tagged with: broth • carrots • celery • dairy-free • gluten-free • leeks • mushrooms • onion • parsnips • rutabagas • soup • stock • turnips • vegan • vegetarian
This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories. Use this where you would a light chicken stock, as a soup base, or in vegetables. Be sure to start with cold water, and skim frequently.
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I was fishing for recipes at our family reunion and my auntie gave me this easy soup recipe. She says it is a big hit with her household. Instead of using canned beans, try it with your braised cranberry shelling beans or other white beans.
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Although it says “creamy”, there is no dairy in this soup. The creamy texture comes from roasting the cauliflower and adding a potato to the soup. Roasting the cauliflower brings out its sweetness and mitigates the funk that wet cooked cruciferous vegetables can show. This easy to make soup is wonderful in that you can flavor it so many ways; curry powder, saffron and smoked paprika, thyme and marjoram, cumin and oregano.
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This is a dish that straddles the line between soup and stew. It is similar to Ribbolita or Minestrone, and is the sort of thing you can eat for 2-3 days, changing it each day by adding something or other to the pot and cooking it a little longer. Also, if you have a Parmesan cheese rind, this is a great time to use it.
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Tagged with: beans • carrots • celery • cranberry shelling beans • herbs • lacinato kale • oregano • parsley • sausage • soup
This Swiss Chard, Barley, Bean Soup is a snap to make, and insanely delicious and warming on a cold fall or winter’s eve.
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Probably the first soup I made. I remember thinking that I should make it because “Vichyssoise” was a funny name for a soup, and it was only much later (15 years?) that I learned that is the name for the cold version that has a dollop of cream added. This is one of those things that are easy to make, and it seems that if you are a person who uses leeks, there is always some in the refrigerator, just as there are always potatoes in the back of the pantry. This is my take on the classic from French cuisine.
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