Hot and Sour Soup

 

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One of my favourite soups.  And, it’s so difficult to find a good one!  Usually so “gloppy” and so not complex.  This version is based on a recipe from one of my favourite chefs, Alton Brown, from his book, Serious eats.  One ingredient I added was chili oil- first try it in a bowlful.  If you like it, slowly add to your pot of soup, a little at a time, tasting after each addition. 

I also made the broth using my own homemade chicken broth, which I always have on hand in the freezer and a litre of packaged organic chicken broth.  

This recipe serves four to six generous portions

Ingredients 

• For the Broth (see notes):

• 1lbs (455g) chicken feet

• 1 lbs (455g) chicken carcasses, roughly chopped

• 4 ounces (115g) Jinhua ham

• One 2-inch knob fresh ginger (25g), smashed with the side of a knife

• 4 medium cloves garlic (20g), smashed with the side of a knife

• 1 onion (8 ounces), split in half

• 6 scallions, roughly chopped

• 2 tsp cornstarch
• 1tbsp (15ml) light soy sauce

• 1 tbsp (15ml) toasted sesame oil
• Kosher salt
• For the Garnish:
• 1 oz (30g) dried wood-ear mushrooms (see notes)
• 1 oz (30g) dried daylilies (see notes)
• 6 oz(170g) extra firm tofu, cut into thin matchsticks
• 6 oz (170g)trimmed pork shoulder or loin, cut into 2-inch long slivers
• 1 large egg
• 1/2 teaspoon cornstarch
• To Serve:
• 1 1/2 tsp ground white pepper, plus more to taste
• 1/4 cup (60ml) Chinkiang vinegar, plus more to taste (see notes)
• 1 tbsp (15ml) toasted sesame oil, plus more to taste
• 1/4 cup thinly sliced scallions
• 1/4 cup picked fresh cilantro leaves

Directions

1. For the Broth: Combine chicken feet, chicken bones, and ham in a large stockpot. 

   Cover with cold water. Bring to a boil over high heat. Drain bones in sink, then rinse 

   under cold running water. Return to pot, add ginger, garlic, onion, and 6 scallions. 

   Cover with water, bring to a boil over high heat, reduce to a bare simmer, and cook 

    1 hour, skimming off scum and fat occasionally. Pour through a fine-mesh strainer 

   into a large pot. Discard solids. You should have about 1 1/2 quarts broth. 

   If not, reduce to 1 1/2 quarts.

2. Combine 2 teaspoons cornstarch with 2 teaspoons water in a small bowl and mix with 

   a fork. Add to broth. Add soy sauce and sesame oil. Bring to a boil, season to taste 

   with salt and pepper, and keep warm.

3. For the Garnish: Meanwhile, place wood-ears and daylilies in separate bowls, cover 

   with warm water, and let soak at least 30 minutes. Drain carefully, then thinly slice 

   wood-ears and cut daylilies crosswise into 2-inch pieces.

4. When broth is ready, add sliced wood-ears, daylilies, tofu, and pork. Beat together 

   egg with 1/2 teaspoon cornstarch. Bring broth to a boil, reduce to a bare simmer, and 

   slowly pour the egg into the broth in a thin steady stream. Let egg set for 15 seconds, 

   then stir gently to incorporate. Season soup to taste with salt if necessary.

5. To Serve: Just before serving, stir in white pepper and vinegar. Drizzle with sesame 

   oil and sprinkle with scallions and cilantro. Serve immediately, passing more white 

   pepper, vinegar, and sesame oil at the table to adjust for taste.

Notes 

For a much faster version, use 1 1/2 quarts store-bought low-sodium chicken broth simmered

 with a 2-inch knob of ginger (sliced), 6 scallions, and 4 smashed coves of garlic simmered on the stovetop for 20 minutes in place of the homemade stock. Proceed from Step 2 as directed.

Jinhua ham is a Chinese-style smoked raw ham. You can use country ham, prosciutto, or 

even a smoked ham hock or bacon in its place. Wood-ear mushroom is sold as black fungus 

and can be found in Asian market, along with dried daylilies. Chinkiang vinegar is also sold as 

Zhenjiang vinegar in Asian markets. If unavailable, substitute with two tablespoons red wine vinegar and 

two tablespoons apple cider vinegar.

Malaysian Chicken Laksa - an Asian favourite

This is one of my all time favourite Asian soups.  Meat and noodles in a curry broth garnished with boiled egg, bean sprouts, coriander and chilis... love in a bowl.

I based my recipe on Donna Hay's Laksa recipe.

To serve four.

INGREDIENTS
2 tbsp        grapeseed oil
400ml       coconut milk
1 l              chicken stock
500 ml      water
1 tbsp        fish sauce
2               kaffir kime leaves
1 lb           potatoes, cut into chunks or whole small potatoes
720 gr       chicken thighs
200 gr       flat rice noodles, cooked

garnish:
coriander leaves, thai basil leaves, green onion, bean sprouts and sliced red chilli
soft boiled egg

LAKSA PASTE

3               cloves garlic
3cm         piece fresh ginger, peeled
2               French shallots, peeled
3               long red chilies
1  stalk      lemongrass, white part only
4               coriander roots
3cm          piece turmeric root
1 tbsp       fish sauce
65 gr         grated palm sugar
1tsp           ground coriander
1 tsp          ground cumin

Directions:

To make the laksa paste, chop the garlic, ginger, eschalots, chillies, lemongrass and coriander roots. Finely grate the turmeric.Place in a small food processor. Add the fish sauce, palm sugar, ground coriander and cumin and process until the mixture forms a paste.

Heat the oil in a wok over medium heat. Add the laksa paste and cook, stirring, for six to eight minutes or until fragrant.

Add the coconut milk, stock and water and bring to the boil. Add the fish sauce, lime leaves, small potatoes and chicken and cook for 8 minutes or until the chicken is cooked through.

Carefully remove the chicken and shred using 2 forks. Divide the noodles between bowls and top with the laksa and shredded chicken. Top with the coriander, basil, onion and chilli to serve. Serves four to six.

WANNA PLAY?
You can always add cauliflower florets, small chunks of carrot, sweet potato.

Black Bean Soup- À la Cubana

As winter begins to settle in outside, my thoughts turn to warm summer breezes and hot beaches.  Cuba!  This vegetarian bean soup is many layered with flavour: peppers, spices and sofrito.  You'll love it!

It seems that many cultures have a black bean soup to call their own.  I have made Mexican, Creole and just plain old generic black bean soup.  Love them all!

I have based my version of the soup on a recipe from Leite's Culinary.  A website, I would highly recommend for its great recipes and helpful reviews.

To serve six.

Jamaican Pumpkin Soup- à la canadienne

I love soups- especially as I sit in my living room, watching the snow fall, in November.  A little too much snow, too soon.  I can look forward to the sweet smells of soup simmering on the stove.

If you cannot find Jamaican pumpkin, feel free to improvise- regular pumpkin or other orange squash.  Same for the white yam- carrots, regular yam or sweet potato.

You can also roast the squashes in the oven to make it easier to peel and dice.  Just wrap in foil and place in a hot oven for 45 minutes to an hour.

To serve about six...

White Bean, Kale and Roasted Vegetable Soup

This soup hit all my high notes: beans, kale and a medley of vegetables.  Lots of flavour and so easy to pull together.

I began with a recipe from Epicurious.com and made it my own.  Half the batch I keep in the fridge and the other half is frozen in 500ml canning jars.  There are perfect for bringing to the office for lunch.  Or, for a quick, delicious supper.

White bean, kale and roasted vegetable soup.

Serves 3-4

Korean Dak Kaiguksu- Chicken noodle soup

The Olympic Games are on tv and I am craving Korean food.  Thanks to a really informative Korean website called Korean Bapsand, I have a chicken simmering on the stove and a house that smells heavenly!  Hyosun Ro provides lots of information and some nice pics.

I am making this for friends and looking forward to their comments.  I couldn't find fresh Korean noodles.  Luckily Hyosun provides a recipe.  If you can make Italian pasta, Korean noodles should be just as easy.  Especially if you have a KitchenAid paster roller on your countertop.  And they will taste so much better than store bought.

You can be creative with the vegetables you garnish the soup with... check out the Asian produce section at the store.  T&T, in Ottawa, carries an amazing variety of Asian produce.

Homemade noodles and an amazing broth!

This recipe will serve 4-5 generously.

Pork & Shrimp Wonton Soup

For me, making wontons is a labour of love.  I gather all my ingredients, find a comfortable, scenic spot (or the television) and get to work at a leisurely pace.  These are not the usual wontons from the neighbourhood Chinese takeout- these have flavour and crunch.  They are both beautiful and tasty!

I make five or six dozen, freeze them in bags to hold one dozen each, ready for soup or deep-frying or steaming. So many possibilities.

To make about three litres of broth and approx, five dozen wontons.

Pulled chicken, lime and tortilla soup

This is one of Guy Fieri's recipes, with a few added touches.  I decided to roast a whole chicken, marinaded overnight, then added black beans and corn to the soup base.  Delicious!

This recipe will serve six.

Italian Wedding Soup- a happy marriage of great ingredients

This soup is a happy marriage of great ingredients: meatballs, noodles, green and eggs.  You get to choose which of these ingredients to invite!

If I am freezing my soup, I use noodles; if I am serving right away, I use eggs- poured in to form beautiful ribbons in the soup...

Well worth the effort, it is a crowd pleaser.

This recipe will serve four to six.

Jo is creating... Fresh Corn Chowder

It's corn season in Ottawa and the ears are everywhere!  One of my favourite ways to enjoy all that corn is in a corn chowder.  I don't really have a set recipe, but this is an easy one!  A bit of this, a bit of that- add what you like and what you have in the refrigerator...

To make approximately two litres...

It's Spring! Peas, Parmesan and Prosciutto Soup

This soup has been on my menu for years!  I make mine without the prosciutto and it is delicious.  Go ahead and add it for another layer of great flavour.

This recipe will serve six.

Ingredients
8 tbsp         butter or olive oil
1/3 cup       shallots ( or onions) finely diced
1 head        bibb or boston lettuce, washed and coarsely chopped
2 16-oz packages   frozen green peas, defrosted
2 tsp           sugar
2 tsp           salt
4 cups        chicken or vegetable broth
1 cup         Parmesan cheese, grated (please use real Parmesan, not the stuff in the green container)
1 cup         light cream
4 oz           prosciutto

Directions
In a stockpot, heat the butter or oil over medium heat.  Add the shallots and cook until softened and translucent.  Add the salt, sugar, lettuce and peas (reserve 1/2 cup peas for garnish) to the pot, cover and cook gently for approximately ten minutes.

Transfer the peas to a food processor or blender and puree in batches.  Return the mixture to the pan.  Stir in the broth, cream, Parmesan cheese and prosciutto and heat gently for an additional ten minutes.

Enjoy!

When it's Snowing Outside- Eat Creamy Tomato Soup

Last summer, I bottled litres and litres of tomatoes- perfect for making this winter comfort soup.  Your kitchen will erupt with the summer smells of fresh, fruity tomatoes...

Creamy tomato soup garnished with fresh tomatoes

This recipe will serve six.

Yam and Sweet Onion Soup

Wilma found this recipe in Prevention Magazine.  If you can't find yams, you can easily substitute sweet potatoes, or even a winter squash like butternut.  This soup was part of the International Dinner Group menu with the Healthy Foods theme.  We all enjoyed the flavours and lightness of the soup.

Soup served with a salmon millet cake topped with gingered tomato marmalade

 

 

 

 This recipe would serve four.

Sumptuous, Healthy, Vegetarian Hot and Sour Soup

You'd think I've never met a soup I didn't love... Well, I do love soups; I love to make them and I especially love to eat them.  I also judge a restaurant by its soups- if soups seem to be an afterthought, so might the rest of their food.

Hot and sour soup tops my list of foods to order in a Chinese restaurant.  The hotter the better!  This version  begins with a Nina Simonds light version of the classical soup by substituting the usual pork with chicken.  I go further by foregoing the meat and making it vegetarian.  It's just as flavourful and perfect for a light lunch or dinner.

Don't let the list of ingredients scare you.  All of the ingredients are available at your local Oriental grocer or at well stocked grocery stores.

To serve six.

Skip the Wontons- Easy Faux Wonton Soup with Pasta

I love wonton soup!  But sometimes, I just don't feel like, or have the time, to make wontons and I don't really like the frozen variety.  This soup gives me the flavour of the wonton filling and the bite of the wonton wrapper with a minimum of preparation.  Add lots of ginger and vegetables and voilà! a healthy, satisfying Asian soup.

This soup serves 6 to 8.

Sorry New England, Manhattan is One Up on You!

I love creamy, rich New England clam chowder.  But, ohhh those calories.  Less known, but just as delicious is Manhattan clam chowder.  Clam broth based, loaded with vegetables and clams, this soup is lighter, brighter and healthier.  I make my version of this chowder using homemade fish broth (ask your fishmonger for white fish bones- not from oily fish).  I also like to make a large batch of the soup base (minus the fish) to freeze in double portions and save for later.  When I want a bowl of this great soup, I gently warm the soup, then add cubes of fish until they are just cooked through.  My local fishmonger, Codfather's in Kelowna, sells assorted bits of fish, cubed, which work well in this soup.

It can easily become Manhattan clam chowder, by steaming two dozen fresh clams and adding the clam meat at the end of the soup making process, or by adding canned whole clams.

To make 4-6 portions.

Roasted Butternut Squash and Apple Soup- So Easy! So Good!

This awesome soup is so easy to make- it practically makes itself :-).  I love butternut squash and, combined with apples and maple syrup, it becomes a rich, creamy soup to be perfectly garnished with more roasted apples or homemade croutons.

Two toppings: caramelized apples (left) and croutons (right)

The measurements for the ingredients are approximate.  Please, taste and adjust as you go.

To serve four to six generously.

Leek and Potato Soup- the Rustic One

One of my first "newlywed" dinners featured Vichyssoise, a creamy, cold leek and potato soup.  I hovered over it, pureed and strained it to absolutely remove any lumps and generally babied it.  I was entertaining my in-laws after all and wanted soup perfection!  Well, the soup was great (and so was the rest of the dinner).  Thing was, my guests didn't like cold soups but they valiantly slurped on and only mentioned their preference over dessert.  Had I known, I could have made this rustic version...

Rustic leek and potato soup is the hearty version.  I like chunky soups so I save some of the sliced leek to add at the same time as the potatoes.  They keep their shape in the soup when served.

When winter winds start to blow, this is one of the warming "go to" soups.  Serve it with a wonderful baguette and you have a meal!

To serve 6-8.

Leek and Potato Cream Soup- Hot or Cold?

The Brits and the French have their versions of Cream of Leek and Potato soup; the French took it one step further- they also serve it cold and call it Vichyssoise... the summer version.  Thailand even has a version- truthfully, that would likely be called fusion cuisine and it probably has never been seen in Thailand :-)

I prefer this soup hot, with a light salad and a warm baguette.  Sit by the window and watch the snow fall and the cars slide by...  It's easy and quick to put together and it leaves lots of room to "play".  Try to use homemade chicken stock- it's so much more flavourful than the store bought stuff.  Use vegetable stock for a totally meatless version.  You could garnish your soup with homemade croutons.

Leek and Potato soup topped with homemade croutons

The directions for this soup are much the same as those for the rustic leek and potato soup.  At least, until you puree and add the cream. So, you could make a big batch and divide it into the two versions.

To serve 4-6

Minestrone- THE Italian Vegetable Soup

The Queen of vegetable soups, minestrone is a perfect hearty winter soup (or summer soup, just change up the vegetables).  Cutting up the vegetables may take a little time, but after that, it's quick and easy.  And, I have a little secret- add another great layer of flavour to your soup by throwing in a parmesan cheese rind.  After grating the parmesan, just freeze the rinds for your future minestrone.

This recipe serves six to eight as a main course.