6 C boiling water
6 T white Miso
4 Thai red chilies, seeded and chopped fine
2 T of chopped, fresh ginger
2 T soya sauce
2 T Mirin
2 tsp white sugar (optional, white Miso is a little sweet)
Soba noodles or any kind of rice noodle
4 green onions, chopped into ½ inch pieces (mostly the white parts – don’t use the very end of the green part.
2 C fresh baby spinach, roughly chopped
1 C cilantro, roughly chopped
½ to 1kilo shrimp, peeled and deveined, tail-on
Boil water and add Miso. When dissolved, add next five ingredients and simmer for 5 minutes. Add shrimp, spinach and chopped green onion. Cook until shrimps are pink.
Cook noodles in separate pot (they cook really fast).
Put noodles in bottom of bowls. Ladle over the soup. Garnish with Cilantro
ps. this off the cuff soup by Doug was phenomenal!! -Paul
( a la Laurie, adapted from many recipes)
2 kgs. Large ripe tomatos
Bunch of fresh basil
2 garlic cloves
dash of white wine vinegar
Puree all of the above ingredients and then put into a cheesecloth over a sieve or hang from something(?) add some sea salt and pepper and let it drip through until you get a nice clear broth.
(you could add ginger, vodka, etc.)
Chill served and garnish with grape tomatos, green onions, basil or a parmesan tuile.
Posted in Soup
Peel 3 or 4 medium size potatoes and cut into bite size pieces and microwave until mostly done. Set aside.
Heat 2T vegetable oil and fry about 1T Penang curry paste (I used Mae Ploy brand) for a couple of minutes.
1 onion (cut in small chunks) and fry for a few minutes til soft.
2 scallions thinly sliced
2 cloves garlic thinly sliced
1 inch of ginger finely sliced
1 red or yellow pepper cut into bite size
2 carrots thinly sliced
2 chicken breasts, skinless boneless and cut into bite size
Fry until chicken has changed color
4 C chicken stock
4 C water
2T lemon juice
2T fish sauce
2T chunky peanut butter
2 kaffir lime leaves
2 tomatoes cut into bite size chunks
Bring to a boil and then add 1 can of coconut milk.
Simmer for about one hour and serve with cilantro on top.
Note: this was partly created to match a soup served in a local restaurant and also to remove the noodles from the arrangement.
Heat 1T oil in large pan.
1 chopped yellow onion
3 diced celery stalks
Cook for 2 minutes.
2 cloves minced garlic
Cook for 1 minute.
3 roasted then seeded, cored and chopped Anaheim (or New Mexico) peppers
4 C thawed corn kernels
2 peeled and diced potatoes
5 C of chicken or vegetable stock
1 C cream
1.5 tsp salt
plenty of ground pepper
Cook for around 45 minutes on simmer.
Puree and serve.
Adapted from Southwest Flavours put out by the Santa Fe School of Cooking.. (note: if you go to the book they serve this together with the Black Bean Soup and call it Sunset. You pour the soups into the bowl at the same time so you have a two tone soup. Then you add a drizzle made of red pepper, hot sauce and oil. DO NOT MAKE THE DRIZZLE! It was an oily mess…looked nice but had little real taste. If I was going to do it again, I would still use roasted red peppers but would keep the oil down to a coupld or tablespoons at the very most instead of the full cup. The only other drawback of this generally not bad cookbook is the use of some proprietary mixtures which they sell…sin number one for any cookbook I would say.) Great soup though!!!
In a large pan, heat 2T oil.
1 chopped red onion
2 peeled and diced carrots
3 diced celery stalks
And cook for around 5 minutes.
4 slices bacon chopped up
4 cloves garlic minced
And cook for another 5 minutes.
1T roasted and ground coriander seeds
1T roasted and ground cumin seed
2 Cans of black beans, drained
8C of chicken and/or vegetable stock (I did 4 each)
1/2 tsp chipotle pepper flakes
Simmer for about an hour. Add some salt and plenty of ground pepper.
Puree and serve.
Adapted from Southwest Flavours. (Note: they added 1T of dried epazote (I didn’t have any on hand), used something called chipotle seasoning (which I’ve never heard of), and soaked their beans overnight (I do have a life). Also, pet peeve of mine, they turn carrots and celery into cup measurements which is just plain insane when vegetables come with their own units of measurement).
This soup is great for a cold winter’s day and is rich enough to be a meal.
Cooking time – 30 minutes
For the vegetables
3 T butter
1 onion, diced
4 large potatoes, cubed
3 T parsley, chopped
3 stalks and leaves of celery, diced
2 large carrots, chopped or grated
2 tsp salt (3 if using kosher)
¼ tsp paprika
1.5 C boiling water
In a stock or large soup pot, sauté onions in butter until soft (not brown). Add remaining ingredients and heat through; add boiling water and, over a low heat, simmer vegetables until they are al dente (not mushy). Remove from heat.
For the white sauce
4 T butter
2 T flour
1 T hot mustard powder
1 tsp salt (a little more is using Kosher)
¼ tsp fresh pepper
4 C whole milk
In a saucepan, melt butter and add flour and mustard powder. Stir constantly until paste, do not overcook. Slowly add milk, whisking constantly over medium to low heat until the sauce begins to boil and thicken. DO NOT SCALD THE MILK!
Add salt and pepper.
Gently stir white sauce into vegetable mixtures being careful not to break-up the vegetables and – Voila!
Posted in Soup, Swiss
Tagged potato soup