serves 2
- 3 cups chicken stock
- 1 T tamarind paste
- Fish sauce to taste
- 1/4-1/2 lb ground beef
- 1 cup cooked rice
- cilantro
- scallions sliced
- chili oil (optional)
Salt and pepper the ground beer and form tiny balls. Bring Chicken stock and tamarind paste to a boil and then reduce heat. Add the meat balls and cook for about a minute. Then add the rice until the soup thickens a little bit.
Ladle into bowls and top with a little bit of fish sauce if you want it salty, cilantro and scallions and a dash of chili oil for spiciness. So simple delicious!
serves 2 people dinner
- day old bread, butter, garlic clove
- 1 12 oz bottle of India Pale Ale
- 2 1/2 cups of chicken stock
- 4 cups of cheddar cheese
- 1 medium onion diced
- 3 T of butter
- 1/3 cup flour
- your blob of your favorite mustard
- pinches of cumin
- salt and pepper
Heat the 3T of butter in a pot. Fry onions until clear. Add flour and mustard and cumin and mix well, it should be dry. Stir in the stock and simmer until it is thick. Add the ale and then cheese and stir constantly. The cheese should melt in about five minutes. Pour the soup into your blender and blend. Return to the pot and reheat on low adding salt and pepper.
Make croutons! Tear bread, rub with garlic clove, heat butter in a pan, toss the bread in the butter and brown. If you want, throw some crunchies on top, maybe corn or chives or scallions? And for the record, this soup is extra tasty with a beer on the side.
This is great for a dinner party of if you want to eat the same lunch for five days straight. I kind of threw the ingredients together and they came out pretty tasty.
serves 4-6
- 5 medium potatoes
- 1/2 large onion sliced
- 6 gloves of garlic
- 4 roma tomatoes
- 3 leeks sliced up to the hard green part
- 8 cups chicken stock (any stock is fine!)
- 1/4 of a large lemon
- cumin
- some saffron threads
- s + p
- 1-3 T butter
Chop potatoes and tomatoes into chunks, peel garlic, slice onions and leeks. Heat up stock in a pot and add potatoes when it’s simmering.
Heat about 2 T of butter in a large pot and add all of the veggies. As it simmers, squeeze lemon and Sprinkle a bit of cumin, salt and pepper over the veggies. Add more butter as needed.
When the veggies cook down a bit (about 5 minutes), transfer the stock and potatoes to the large pot and simmer. Add some saffron threads. Simmer for 30 minutes.
Turn off the heat. Use your food processor to blend the soup and transfer it to a soup tureen and serve with whatever you please (bread! croutons! cheese! scallions!).
Cauliflower is so spectacular. It’s this big thing that you break down and turn into fantastic dishes like soups and pickles. First up, soup!
This is actually a riff on an ad hoc recipe, but I changed so much I can’t say I made the recipe. There was definitely no corn or scallions or tomatoes and there was a complicated recipe for beet chips that you serve on top.
SERVES 6 people one bowl, or two people dinner and lunch the next day!
- Most of 1 head Cauliflower broken up into similar sized pieces. Reserve a small amount for pickling.
- 2 small onions sliced
- about 1/2 head of garlic cloves diced
- 2 roma tomatoes
- cumin, cayenne pepper, chili powder, s & p
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup water
- 1 can corn drained
- 4 sprigs scallions sliced
- part of a baguette country bread etc
- BUTTER, in varying amounts
Heat up a bunch of butter (maybe about 2 T) in a pot. Add Cauliflower, onions, and garlic. Stir it up for a couple of minutes. Shake as much cumin, cayenne, chili, s & p that you think you might enjoy. (My boyfriend noted that the soup tasted “southwestern”) Cook it for about 20 minutes until the veggies are soft, making sure to stir ever so often. Add milk, heavy cream, tomatoes and water. Boil softly and then reduce to simmer for about 30 minutes.
While that’s going, heat about 1 T of butter in a pan. Rub a crushed garlic clove on your bread of choice and then tear pieces and toss in the pan. Heat through until the bread bits are crunchy. I think Thomas Keller (ad hoc guy) calls them “torn croutons.”
When the soup is finished, working in batches, ladle the soup into a food processor and then transfer the processed soup into a tureen. When the whole pot is processed and transfered to the tureen add corn and scallions. Mix it up, serve with torn croutons on top!
