Category Archives: Soup

Doug’s Miso Shrimp Soup

Serves 8

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

Ta da!

ps. this off the cuff soup by Doug was phenomenal!! -Paul


Tomato Consomme

( 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.

Paul’s Vietnamese Satay 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.

Then add:
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

Then add:
4 C chicken stock
4 C water
2T lemon juice
2T fish sauce
2T chunky peanut butter
2 kaffir lime leaves
the potatoes
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.

Sweet Corn Bisque

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!!!

Black Bean Soup

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).

Doug’s Killer Swiss Potato Soup

This soup is great for a cold winter’s day and is rich enough to be a meal.
Cooking time – 30 minutes
Serves 8

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!

Paula Deen’s Heartless Cooking and Vietnamese Soup

1. Paula Deen: Cook as Suicide Bomber

Over at SeriousEats they have an interesting little series of Paula Deen recipes under the header of Paula Deen is trying to kill us, now up to part 4. The latest horror is a hamburger patty, butter drenched fried egg and bacon sandwiched into a glazed donut. Previous entries include:Lady’s Fried Mac (for those so inclined here is the recipe); you make macaroni and cheese, then take squares of the mac and cheese, wrap with bacon, dredge in flour and egg, and then deep fry.


And then there are Paula’s Fried Butter Balls (recipe right here): take frozen balls of butter mixed with cream cheese, bread and then deep fry. The other recipe is a layered cake assembled out of deep fried layers.

2. Vietnamese Soup

I have a friend who now lives too far away. Though she is still my official beer buddy, she recently moved about a thousand miles away so the beer nights have become rare. We worked together for years, and many years ago started a tradition of going for soup at a little Vietnamese restaurant across the street called the Bach Dang. We had soup there about once a month for about five years. For a few of those years it was more like once every four months when she temporarily moved a couple of hundred miles south. Every time she was back in town, we went for soup.

It was, and still is, a humble establishment. We always had the same waiter, and we always got the same Chicken Satay Soup (which originally you had to know about to get ) and sometimes added a few spring rolls. The soup was a typical pho except that though it was always good, it was never the same twice, and sometimes it was great. And it was so hot you would have a chili endorphin rush for hours after.


No matter what was going on in the rest of our lives we had this little island, this assured good soup, this tradition. And then one day, the waiter was not there. It was odd but we had always thought it odd that he was always there. The soup came and it was not quite right. It was not only different, after all it had always varied, but it was not that good and it seemed to be an entirely different sort of soup even though it looked the same. We asked if it was the same soup and he told us it was.

We went back another few times, and each time our old waiter was still not there, and the soup was never that good, and the strangest thing of all since it was so obvious that either the cooks or the menu had changed, no one would own up to anything changing. And we had to look for another soup place. We found another that was okay but it was never the same again.