I’ve been sick this week and jonesing for some nourishing hot soupy goodness. I picked up some leeks at the store yesterday, but was sadly unable to find Carrie’s infamous leek soup recipe online anywhere. Instead, I found Karine’s Gastronome post and an old Alton Brown recipe on the Food Network site and improvised from there. Voila! Serve with some warm sourdough or french bread for a super tasty fall dinner.
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We got some beautiful green garlic at the Union Square Greenmarket last weekend, which I had never cooked with before. There was a bit of a chill in the air last night, so a light spring soup sounded perfect for dinner. A quick Google search brought up meriko’s post, which I used for inspiration. I made a few changes according to what we had on hand, snipped some herbs from the garden and within about 45 minutes had this beautiful, subtly flavored soup on the table - every spoonful was like a taste of springtime.
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Dinner: November 28, 2005
Originally uploaded by Jenblossom.
Blustery November weather calls for soup - warm, hearty and comforting, it’s just the thing to take the chill off.
We’ve actually had this particular soup twice in the last few weeks - the first time, following the Epicurious.com recipe to the letter (with Gruyere croutons), and the second, with a garnish of crispy fried sage leaves. Both were delicious, and I have to say the soup survived being frozen, thawed, and reheated beautifully. This one’s a keeper.
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OMG, so, like, I probably would never have tried this crazy healthy-sounding soup except for how one of the local hippie groceries sells parsnip mashed potatoes in their deli section and they’re downright fabulous. I don’t like sweet vegetables made sweeter, so this recipe was perfect for my tastes. And super rich tasting without much fat at all. And easily made, like, vegan, man. Kickass!
To follow: Creamy Parsnip Soup with Horseradish
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This is sort of a Chinese egg drop soup via my kitchen randomness. It’s warm and comforting and perfect for soothing a cold. The proportions are variable and really up to personal taste and depend a lot on what your broth tasted like to begin with. If I’m sick, I put in lots more ginger and cayenne.
Egg-drop soup is one of those cross-cultural recipes. How do you make yours?
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 I used to eat ajiaco at Timo’s when I was especially cold, or feeling under-the-weather. It’s a gorgeous Colombian chicken & potato soup with tasty garnishes. You use several sorts of potatoes - a starchy potato to thicken the soup, and slices of a waxy potato to chew on. Créme frâiche, corn, cilantro, capers, avocado, and a side of chunky salsa complete this meal-in-a-bowl. Jen, your grandmother’s chicken soup reminds me of this one, a little. |
My Grandma D. wasn’t the same sort of cook that my Grandma H. is, but I do have a few favorite dishes of hers. One of them was her potato soup… simple and hearty, and just the thing for a Meatless Monday dinner.
Of course, I couldn’t *just* make it the way she did… I had to give it my own spin. Served with a salad of mesclun, Granny Smith apple, walnuts and extra-sharp cheddar, this soup was just what the doctor ordered for a blustery January night. (Sadly, my camera wasn’t cooperating, so you’ll just have to imagine what it looked like…)
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 I think soup might be one of my very favorite things to cook. When I was doing my morning coffee reading and saw that there was an IMBB event today, my thoughts immediately turned to Derrick asking when I was going to participate again, and then to soup. I thought that a hot bowlful would make a perfect January lunch, so off to the store I went. This soup is based on the citrusey black beans I make for our nachos - hence the garnishes and the name. Many thanks to Cathy at my little kitchen for hosting this round! |
First day of the new year? Time to make winter soup, of course. I’m no friend of celery but this Celery-Celeriac Soup with Roquefort Croutons from the December 2004 Cooking Light changed my mind…temporarily at least. It was pure refreshing hot green love. Carol and I ate many bowls.
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 Everyone seems to have leftover-Thanksgiving-traditions - and this is the one I grew up with. Sure, there were sandwiches, and reheated stuffing - but turkey noodle soup is the leftover I dreamed about. I remember roasting a turkey my freshman year in college for fun with a few friends, and being most excited about the prospect of next-day soup. This recipe’s for Robert, who helped us eat some of this year’s bounty. |
