Late Summer Corn Chowder

A rich and creamy soup made with corn, potatoes, tomatoes, and peppers

It seems that fall comes later and later each year, with the warm summer weather lingering well into October and often even November in L.A. This year has been especially hot, so the whole city was thankful for the first cool day of the season over the weekend (and by cool, I mean 70 degrees and scattered showers). We made the most of it with a lazy day spent inside and a big pot of soup simmering on the stove. This corn chowder, which I adapted from Food52, is the perfect soup to take you from summer to fall. It's warm and hearty for cool evenings but it uses the best produce of late summer - sweet corn, ripe tomatoes, and colorful peppers. The soup calls for no broth or stock of any kind but instead gets most of its liquid from the vegetable juices that accumulate as the chowder slowly cooks over a low flame. The result is a thick, deeply flavored chowder that's full of texture. Serve it with crusty bread and you have the ideal one-pot dinner for the season.

Note: To make this vegetarian, omit the bacon and add more oil to sweat the vegetables.


Related Recipes:
- Sweet Corn Bisque
- Lobster, Corn, & Bacon Chowder
- Jalapeño-Corn Soup with Seared Scallops


Late Summer Corn Chowder:
Ingredients
- 7 ears of corn, shucked (6 if large)
- 1 1/2 lb. Yukon Gold potatoes, peeled and diced
- 2 tomatoes, peeled, seeded, cored, and diced
- 1 yellow onion, diced
- 1 poblano pepper, seeded and diced
- 1 jalapeño pepper, minced
- 2 strips thick-cut bacon, diced
- 6 sprigs of fresh thyme
- 1 1/2 c. heavy cream
- 1 1/2 c. milk (low-fat is fine)
- olive oil
- 1 tsp. kosher salt
- pinch of sugar
- fresh chives, minced

Recipe

• Cut the kernels off the corn, going about halfway deep on the cob. Then use the back of your knife to scrape the cobs and get as much corn "milk" off as possible. Collect both the kernels and juices in a large bowl.
• Heat a large pot or dutch oven over medium high heat.
• Add the bacon and cook for 5-10 minutes, stirring occasionally, or until fat has rendered and bacon is crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
• Add the onion and a little oil if necessary and cook for 4-5 minutes, or until softened and translucent.
• Add the poblano and jalapeño and cook for another couple minutes.
• Add in the corn and juices, tomatoes, potatoes, and thyme and stir to combine. Season with salt and sugar. 
• Let the mixture sizzle, then turn the heat to low and cover with a lid. Cook for 40 minutes, stirring every 15 minutes or so, or until potatoes are very tender.
• Add in the milk and cream and bring to a boil. Check for seasoning and adjust if needed.
• Fish out the thyme stems and ladle into bowls. Garnish with the bacon and chives.

Serves six, generously

Black Bean Soup with Cumin Crema

A filling vegetarian soup with a rich and smokey flavor

I went from avoiding beans my whole life to loving them just a couple years ago. For me, it's all about the texture and I still won't eat them if I think they'll be mushy or slimy in any way. Not surprisingly, I'd never eaten black bean soup until this weekend when I made this recipe from The Smitten Kitchen, and it was so good! The slow-cooked beans have a real depth of flavor and the soup gets a smokey and spicy kick from the chipotles and cumin. It tastes like a vegetarian chili, but with half the ingredients and steps that you'd find in a traditional chili recipe. The cumin seed crema adds richness and the contrasting black and white swirls makes a simple pot of soup look really impressive. I served wedges of caramelized onion and chorizo quesadillas on the side for a twist on grilled cheese and tomato soup.


Related Recipes:
- Slow-Cooked Black Beans
- Curried Split Pea Soup
- White Chicken Chili


Black Bean Soup with Cumin Crema:
Ingredients
- 7 c. hot water
- 1 lb. dried black beans
- 1 c. creme fraiche, Mexican crema, or sour cream
- 2 bell peppers, diced
- 2 red onions, diced
- 4 cloves of garlic, peeled and minced
- 1 lime, juiced
- 2 tbsp. olive oil
- 4 tsp. ground cumin
- 1 tbsp. canned chipotle peppers in adobo sauce
- 1 tbsp. cumin seeds
- kosher salt

Recipe

• Heat the olive oil in a large pot over medium high heat.
• Add in the peppers and onions and cook for 5-7 minutes, stirring occasionally, or until starting to brown.
• Add in the garlic and ground cumin and cook for another minute.
• Add in the beans and water, bring to a boil, cover with a lid, and lower to a simmer.
• Cook for 3-5 hours on low,* or until the beans are very tender.
• Transfer 3-4 c. of soup to a blender or food processor and puree until smooth, then stir the puree back into the soup.
• Add the lime juice, chipotle, and 3/4 tsp. salt and stir to combine. Taste for seasoning and adjust as necessary.
• Meanwhile, toast the cumin seeds in a hot dry skillet for a few minutes, or until fragrant. Transfer the seeds to a mortar and pestle and pound until crushed but still coarse.
• Stir the cumin seeds and a pinch of salt into the creme fraiche.**
• To serve, ladle the soup into bowls and swirl in a dollop of the cumin crema.

Serves six

*Black beans can vary in cooking time and the heat of your simmer.

**The crema can be made a day in advance and kept in the fridge in a sealed container.

Chicken Phở

A comforting bowl of Vietnamese chicken noodle soup with tons of fresh garnishes

It's been so warm in L.A. this winter that I was actually thrilled to see that rain was in the forecast for the weekend. We were busy celebrating my husband's birthday on Friday and Saturday, but we cleared all plans on Sunday to enjoy a lazy rainy day at home. Making pho is the ideal activity for such days because the broth needs to simmer for a few hours but the actual active cooking time is very minimal. This recipe comes from The Slanted Door (a renowned Vietnamese restaurant in San Francisco) by way of Smitten Kitchen. Most of the steps and ingredients center around a deeply rich and flavorful chicken broth, which is the backbone of the soup. The broth, shredded chicken, and rice noodles are the only mandatory ingredients in the pho, but it's all about the garnishes. The point is to load up on the garnishes as you eat your way through the soup to preserve the contrast in texture, freshness, and flavor. I personally added in sliced jalapeño, fresh cilantro, fried shallots, and lime juice but included other suggestions below. Have fun personalizing the pho to your tastes and making perfect bites as you go along.

Note: This is a great recipe to make in two steps. The broth can be prepped a day or more ahead of time and stored in the fridge for about a week or the freezer for a couple months. It will be even better to skim the fat off the cold broth.


Related Recipes:
- Lazy Pho with Bok Choy
- Tom Kha Gai Soup
- Chicken Tortilla Soup


Chicken Phở:
Ingredients
- 3 lb. chicken wings, backs, or bones
- 2 large bone-in, skin-on chicken breasts
- 12 oz. rice noodles
- 2 onions, unpeeled and quartered
- 1 knob of ginger, sliced 1/2" thick
- 1/4 c. fish sauce
- 1 tbsp. salt
- 2 tsp. sugar
- 2 star anise (optional)
- 2 cardamom pods (optional)
- 4 cloves (optional)
- 4 large shallots, peeled, thinly sliced, and separated into rings
- canola oil, for frying
- garnishes, such as: lime wedges, sliced jalapeños, cilantro, basil, bean sprouts, sriracha, hoisin sauce

Recipe

• Preheat the oven to 400F.
• Place the ginger and onions on a baking sheet and roast for 30 minutes until a bit charred. Or grill or char them over an open flame.
• Place the onions, ginger, chicken wings, chicken breasts, salt, sugar, star anise, cardamom, cloves, and about 4 qts. of water in a large pot.
• Bring to a boil, lower to a simmer, and cook for 30 minutes, or until the chicken breasts are cooked through.
• Remove the chicken breasts and allow to cool while the stock continues to simmer.
• Shred the breasts, reserving the skin and bones, and transfer the meat to the fridge.
• Add the skin and bones back to the stock and simmer for another 2 hours.
• Strain the stock through a fine mesh sieve or cheesecloth and wipe out the pot. Return the broth to the pot, skim any fat off the top, and add in the fish sauce.
• In a small deep skillet, add in the canola oil to come up about 3/4" and fry the shallots over high heat for 5 minutes, stirring often, until brown and crunchy. Transfer to a paper towel-lined plate.
• Meanwhile, cook the rice noodles in boiling water according to package instructions.
• Divide the noodle among 6 bowls and then top each bowl with some shredded chicken. Ladle the hot broth on top and serve with fried shallots and other garnishes.

Serves six

Texas Red Chili

Tender beef and pork simmered with chiles and spices make this Texas-style red chili

There are two distinct types of chili people: those who add beans in their chili and those who wouldn't dream of it. Preferences tend to be based on a person's upbringing and home state, but since I didn't grow up eating chili in L.A., I've only recently adopted a side in the great chili debate. My vote goes with Texas style chili, which means meat and spices cooked into a rich stew and no beans allowed. My husband was firmly on the other side but recently converted after trying this Food52 recipe I made for the Super Bowl. Ground pork, cubes of beef, and a flavorful mix of ground spices and dried chiles form the base of this stew. The meat simmers until it becomes super tender with a rich and deeply-colored sauce. Dress it up with a variety of garnishes like fresh cilantro, cool sour cream, sharp cheddar cheese, and a touch of lime. It tastes even better the longer that it sits, which makes it a perfect make-ahead meal or leftover lunch the next day.


More Chili Recipes:
- White Chicken Chili
- Pork Guajillo Chile Mole Stew
- Turkey & Bean Chili
- Grilled Chicken Chili


Texas Red Chili:
Ingredients
- 3 lbs. beef chuck, trimmed, diced into 1/2" pieces
- 2 c. low-sodium beef broth
- 2 c. tomato sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1/2 c. ground pork
- 1 1/2 tbsp. bacon fat or butter
- 1 large yellow onion, diced
- 6 cloves of garlic, peeled and minced
- 7 tbsp. ground chile powder
- 2 tbsp. ground cumin
- 2 tbsp. brown sugar
- 1 tsp. kosher salt
- 1/2 oz. bittersweet chocolate
- Big pinch of dried oregano
- Big pinch of ground black pepper
- Grated cheddar cheese, sour cream, lime wedges, etc. for garnish

Recipe

• Heat the bacon fat in a large dutch oven over high heat.
• Add in the beef and pork in two-three batches and cook until browned all over, removing the seared meat to a plate with a slotted spoon while the other batch cooks.
• Return all the meat, plus the onion, garlic, beef broth, and pepper to the pot. 
• Bring the mixture to a boil, lower to a simmer, and cover with a lid. Cook for 90 minutes.
• Meanwhile, combine the ancho and guajillo chiles in a bowl and cover with boiling water. Let the chiles sit in the water for 30 minutes to soften, then drain off most of the liquid and blend in a food processor to form a paste.
• After 90 minutes, stir in the chile paste, chile powder, cumin, salt, tomato sauce, chocolate, and oregano, and cook for another 30 minutes.
• Add in the brown sugar and cook, uncovered, for another 10 minutes. Check for seasoning and adjust as necessary.
• Divide the chili into bowls and serve with garnishes.

Serves eight

Curried Split Pea Soup

A gorgeous soup that looks and tastes amazing ... and it's vegan!

This soup has been on my mind ever since I saw it on Sprouted Kitchen a few weeks ago. It's not an ordinary split pea soup by any means. The curry spices, coconut milk, and orange juice add a ton of exotic flavor, sweetness, and creaminess. A roasted sweet potato helps to naturally thicken the soup and add body, which is a trick that I can't wait to try with other soup recipes in the future. It's the perfect healthy recipe for the cleanse this week (and it also happens to be vegan), because it's rich and satisfying and will keep you full for a long time. I leave the soup a bit chunky and garnish with sesame seeds and microgreens for some extra texture that stops me from craving a piece of crusty bread to go with it. However, if you're not on a diet, bread and soup are always a good pairing.


Related Recipes:
- Curry Coconut Lentil Soup
- Winter Vegetable Minestrone
- Broccoli, Lemon, & Parmesan Soup


Curried Split Pea Soup:
Ingredients
- 6 c. low-sodium vegetable or chicken broth
- 1 1/2 c. split peas
- 1 c. light coconut milk, plus more to garnish
- 3/4 c. cooked, peeled sweet potato (bake in a 400F oven for 40 minutes, or until tender)
- 1/3 c. fresh-squeezed orange juice
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1" thumb of ginger, peeled and minced
- 2 tbsp. olive oil
- 2 tsp. curry powder
- 2 tsp. cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- pinch of cayenne
- microgreens, black sesame seeds, cilantro (for garnish)

Recipe

• Heat the olive oil in a large pot or dutch oven over medium high heat.
• Add in the onion, ginger, and garlic, and cook for 5-7 minutes, or until soft.
• Stir in the curry powder, cumin, salt, and pepper and cook for another minute.
• Add in the split peas and broth, bring to a boil, then lower to a simmer and cover with a lid.
• Cook for 45-60 minutes, or until the split peas are very soft.
• Let cool slightly, then use a blender or food processor to carefully puree until mostly smooth.
• Return the soup to pot and stir in the coconut milk, orange juice, and cayenne. Taste for seasoning.
• Ladle soup into bowls and garnish with a splash more coconut milk, sesame, cilantro, and microgreens.

Serves four-six

Creamy Potato Soup with Bacon-Scallion Vinaigrette

A rich potato puree with a tangy and salty bacon-scallion garnish

This recipe from Food52 is the kind of comforting meal that's great to make on a cold day when you want an excuse to stay inside and read a book while you let the pot simmer. The potato soup is a simple base of mirepoix (carrots, onion, celery), russet potatoes, and chicken stock that simmers together and then gets blended with low-fat sour cream until smooth. It's rich and creamy and is thick enough to coat your spoon and keep you full for awhile. The best part is the tangy bacon-scallion vinaigrette made with crisp bacon bits, sliced green onions, red wine vinegar, and olive oil. It adds a ton of flavor, and more importantly, acid, to brighten up the soup and add complexity.


More Soup Recipes:
- French Onion Soup Gratinee
- Lemon Tahini Carrot Soup
- Butternut Squash, Sage, & Apple Soup


Creamy Potato Soup with Bacon-Scallion Vinaigrette:
Ingredients
- 2 lb. russet potatoes, peeled and diced
- 7 c. low-sodium chicken broth
- 1 c. low-fat sour cream
- 2-3 carrots, diced
- 1 onion, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 tsp. fresh thyme leaves
- 4 slices thick-cut bacon, diced
- 3 scallions, thinly sliced
- 2 tbsp. red wine vinegar
- 1 tbsp. olive oil
- kosher salt
- pepper

Recipe

• Add the bacon to a large pot over medium-high heat.
• Cook for 5 minutes, or until bacon is crispy and fat renders. Remove the bacon with a slotted spoon and keep the fat in the pan.
• Add in onion, celery, carrots, and a big pinch of salt and pepper and cook for 5-7 minutes, or until softened.
• Add in garlic and thyme and cook for another minute, then add in the potatoes and stock.
• Season with another large pinch of salt and pepper, bring to a boil, then lower to a simmer and cover with a lid.
• Simmer the soup for 30 minutes, or until the potatoes are very tender.
• Turn off the heat and stir in the sour cream. Puree with a hand blender, blender, or food processor until smooth.
• Check the soup for seasoning and adjust as necessary.
• Just before serving, combine the cooked bacon with scallions, vinegar, and olive oil.
• Ladle the soup into bowls and garnish with the bacon-scallion vinaigrette.

Serves six-eight

Broccoli, Lemon, & Parmesan Soup

A healthy five-ingredient soup for the cold months ahead

I used to make a lot of soup when I was working at my previous job because the leftovers made a great lunch the next day. Now that I get free meals at work (combined with the never-ending heat wave we've had since May), I've been missing the big batches of soup I used to cook nearly every week. I went on a bit of a cooking bender over the weekend and threw together a batch of this broccoli, lemon, and parmesan soup from Food52 in anticipation of a meatless Monday dinner. Unlike most soup recipes, the vegetables don't simmer in the broth for long at all. Instead, the broccoli is blanched and then very slowly cooked in garlic and olive oil until super soft before a quick simmer in chicken broth and a pulse in the food processor. I love the freshness that the lemon adds to the dish and suggest finishing each bowl with a fresh sprinkle of lemon zest to enhance the smell and flavor of the lemon in the dish. Serve this with some homemade croutons or a chunk of crusty bread and a salad for a filling and healthy meal.


Related Recipes:
- Cheddar Cauliflower Soup
- Chicken & Broccoli Stuffed Potatoes
- Asparagus Soup with Greek Yogurt


Broccoli, Lemon, & Parmesan Soup:

• Bring a large pot of water to a boil.
• Meanwhile, cut 2 lb. broccoli into florets and chop the stems into thin spears.
• Cook the broccoli in boiling water for 5 minutes, then drain well.
• In another large pot, heat 2 tbsp. olive oil and smash and peel 2-3 large garlic cloves.
• Add the garlic to the hot oil and cook for a few minutes, until fragrant and lightly golden.
• Add in the broccoli and a big pinch of salt and pepper, reduce the heat to lower, and cover the pot with a lid.
• Cook the broccoli, stirring occasionally, for about 45 minutes, or until very tender.
• Add in 4 c. low-sodium chicken broth, bring to a boil, then lower to a simmer and cook for another 10 minutes.
• Stir in 2 tbsp. lemon juice and another pinch of salt and pepper.
• Transfer soup to a food processor and pulse until smooth with some small chunks.
• Add the soup back to the pot and stir in 1/2 c. grated parmesan cheese.
• Taste for seasoning and adjust if necessary.
• To serve, ladle into bowls and top with a pinch of grated lemon zest and more grated parmesan.

Serves four-six

White Chicken Chili

A healthy and hearty soup made of chicken, chiles, and white beans

Early fall is chile season. Every year, there is a special pop-up vendor at one of our local farmers' markets that sells bags of roasted poblanos, anaheims, and jalapeños, and it makes the whole market smell like fire and charred peppers. I always buy a few bags since the leftovers hold up really well in the freezer. Since it's unlikely that you'll be able to buy chiles pre-roasted for this recipe, I've included directions for how to easily do it at home. Go to the trouble of making a big batch so that you can always have some on hand to add to salsas, stir-frys, soups, and more.

This white chicken chili is healthier and more brothy than most chilis, but it's packed full of tender chunks of white meat chicken, cannelloni beans, and the roasted chiles, and it makes a satisfying one-pot meal. I like to garnish my bowls with sliced avocado and serve a cheese quesadilla on the side for dipping (like a southwestern take on the classic tomato soup and grilled cheese), but feel free to customize the garnishes. Sour cream, grated cheese, and crispy tortilla strips would all be good additions.


Related Recipes:
- Turkey Chili
- Grilled Chicken Chili
- Mexican Turkey Tortilla Soup


White Chicken Chili:

• Roast the chiles. Place 1 poblano pepper and 3 anaheim chiles directly over a gas burner on your oven, on a gas grill, or on a sheet pan under a broiler. Char the chiles, turning once, until the skins are black. Transfer the chiles to a bowl and cover with plastic wrap for 5 minutes, then rub off the skins and discard the stems and seeds.
• Meanwhile, heat 2 tbsp. olive oil in a large pot over medium high heat.
• Add in 1 1/4 lb. boneless skinless chicken breasts, diced into bite-size pieces, and season with salt and pepper.
• Cook the chicken until browned on the outside, then transfer to a plate with a slotted spoon.
• Turn down the heat to medium and add in 1 diced onion and cook for 5-7 minutes, stirring occasionally, or until soft.
• Add in 2 minced garlic cloves, 1 tbsp. ground cumin, and 1 tsp. ground coriander and cook for another 30 seconds.
• Dice the roasted chiles and add them in, along with the chicken and 3 c. low-sodium chicken broth. Add in a big pinch of salt.
• Bring the chili to a boil, lower to a simmer, and cook for 20 minutes.
• Drain and rinse 1 can of cannelloni beans and mash half with a little bit of chicken broth into a paste. Add the mashed beans and the remaining whole beans to the chili and cook for another 10 minutes.
• Stir in the juice of 1 lime. Check for seasoning and adjust if necessary.
• To serve, ladle the chile into bowls and top with fresh cilantro leaves and sliced avocado.

Serves four-five

Chili will keep (without garnishes) in the fridge for several days. Reheat before serving.

Green Gazpacho with Spice-Rubbed Shrimp

Cold gazpacho with spicy grilled shrimp makes a great appetizer or light lunch

Most people say that Labor Day marks the end of summer, but in L.A. the weather doesn't cool down until well into October. The past few weeks have been super hot, almost unbearable since we don't have air conditioning at our house. The last thing I want to do is turn on the oven, so cold, easy-to-make meals are the way to go. This green gazpacho with spice-grilled shrimp was a recipe I tested for Food52's "Best Warm Weather Soup" recipe contest the other week. The soup is a twist on classic gazpacho and replaces ripe red tomatoes with green tomatoes and avocado. The contrast of the cold soup and the spice-grilled shrimp is super refreshing, fresh, and healthy. Serve the gazpacho in shot glasses with shrimp dangling over the side for a fun party appetizer or spoon into bowls and serve a skewer of shrimp on the side for a light lunch. The gazpacho would also be great on its own if you want to keep it vegetarian. Try serving with grilled baguette smeared with goat cheese.

Related Recipes:

- Jalapeño Corn Soup with Seared Scallops
- Mixed Seafood Soup
- Grilled Pesto Shrimp Pizza

Green Gazpacho with Spice-Rubbed Shrimp:

For Shrimp

• Heat a grill to high.
• In a small bowl, combine 1/2 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. garlic salt.
• Sprinkle the spice mixture and 1 tsp. canola oil over 1/2 lb. peeled and deveined large shrimp.
• Divide the shrimp onto skewers.
• Grill the shrimp for 4 minutes, turning halfway through.
• Let the shrimp cool to room temperature before serving with the soup.

For Gazpacho

• In a food processor, combine 1 c. chopped green tomatoes,* 1 c. chopped persian cucumbers, 2 tbsp. chopped yellow onion, 1/2 peeled ripe avocado, 1 chopped celery stalk, 1 peeled garlic clove, 1 tbsp. fresh cilantro, 1 tbsp. fresh mint, 1 tbsp. fresh basil, and 1/2 tbsp. diced jalapeño.
• Season with 1/2 tsp. kosher salt, 1 tbsp. extra virgin olive oil, 2 1/2 tbsp. red wine vinegar.
• Blend until smooth, then check for seasoning.
• Refrigerate the soup for at least an hour and up to overnight.
• Check for seasoning again before serving and adjust if necessary.

Serves two-three (light meal)

Serves six (appetizer)

*Or tomatillos.

Lazy Pho with Bok Choy

Leftover braising liquid from Chinese style ribs becomes the basis for this quick and easy take on pho 

As a working wife in charge of most of our home's meal planning, I love making a recipe over the weekend and repurposing the leftovers for a different meal later in the week. The basis of any pho, the popular Vietnamese noodle soup, comes from a richly flavored broth and I used the braising liquid from these Chinese style ribs to make quick work of mine. The rib stock is initially made from simmering baby back ribs with onions, carrots, ginger, and soy sauce, which makes for a deep and flavorful pork stock. I skim the fat off the stock, add in a few spices, and then cook my vegetables and noodles in there for a simple and fast one-pot pho. If you're not using homemade rib stock, you can achieve a similar-tasting broth by adding soy sauce and ginger to store-bought beef stock.

Most pho contains some sort of thinly sliced or shredded meat, but I wanted something lighter after all the ribs we ate (plus the stock is pretty rich and porky on its own) and used bok choy instead. The vegetables add a little bit of crunch and body to the soup, which, when combined with rice noodles, is pretty filling. The key to a great pho is in the toppings, which are meant to be sprinkled on top as your eat your way through the soup so that their freshness and textures are preserved. My favorites are crispy fried shallot rings (see note below for the recipe), cilantro, and fresh jalapeno, but you could also do Sriracha, Thai basil, bean sprouts, etc. It's an inventive and super cheap way to use leftover stock that you might have just thrown away otherwise.


Related Recipes:
- Duck & Vegetable Asian Noodles
- Tom Kha Gai Soup
- Wonton Soup


Lazy Pho with Bok Choy:

• Skim the fat off of 6 c. of pork rib stock* and place in a heavy pot with 2 star anise, 2 black cardamom pods, and 4 cloves.
• Simmer the broth on low heat for 30-35 minutes, then discard the spices and increase the heat to a heavy simmer.
• Meanwhile, thinly slice 4-5 heads of bok choy, separating the leafy green tops into a separate pile.
• Add the non-leafy parts of the bok choy to the broth and cook for 1-2 minutes, then add in 6 oz. rice noodles and the leafy greens and simmer for another 2 minutes.
• Spoon the soup into bowls and pass around a plate of cilantro leaves, sliced jalapenos, fried shallot rings,** etc. to garnish with.

Serves two-three

*Leftover from this recipe. If you are starting from scratch, I would suggest combining 6 c. of low-sodium beef or pork broth with 2-3 tbsp. soy sauce and 1" of sliced fresh gingerroot. Add more soy sauce if needed to taste. Remove the ginger when you discard the spices.
**To make fried shallots, heat 1/2" of canola oil in a small pot over high heat for 3 minutes. Add in 2 thinly sliced shallots and cook for 3 minutes, or until crispy and brown. Remove shallots with a slotted spoon and drain on a paper towel.

Revisited Recipe: Roasted Carrot Soup

I have over 600 recipes (and growing) in the Kitchen Sink Diaries archive. Some of them have been tweaked and improved since their original post or were just really special to begin with. These revisited recipes are some of my all-time favorites that deserve a second look.

I have a lot of soup recipes on KSD, but this simple carrot soup is one of my favorites. It's become a go-to for weekday menu planning, and I just prepared another batch of it on Sunday that lasted me four lunches this past week (supplemented by a big piece of this homemade bread, for dipping). I've even served it as a starting course for Christmas dinner. The recipe is so easy that it might not seem like anything special to those that come across it, but it is. Roasting the carrots first turns them from regular carrots to flavor-packed, sweet, caramelized, super carrots. They simmer with a stock that's been quickly infused with ginger and herbs and then finished with a squeeze of lemon and a splash of cream. The lemon adds a nice edge to the soup and is my favorite part about this dish. This carrot soup will surprise you, and I guarantee it will become a beloved lifelong recipe.


Roasted Carrot Soup:
Serves six (first course)
Serves two-three (main course)

Ingredients:

• 2-3 bunches of carrots, green tops removed
• 7 c. low-sodium stock (chicken or vegetable)
• 1/2 onion
• 1/2 lemon
• 1 knob of fresh ginger, peeled
• 1 sprig of fresh thyme
• 2 cloves of garlic
• 2 tbsp. olive oil
• Salt
• Pepper
• Splash of heavy cream (optional)

See the entire original recipe here.

Winter Vegetable Minestrone

A winter spin on the classic Italian vegetable soup

January really epitomizes winter for me. The days are short, the weather is cold, and I generally like to stay at home in something cozy as often as possible. In other words, it's an ideal soup month. This minestrone is a hearty winter take on the classic Italian vegetable soup that's inspired by similar recipes I saw from the Barefoot Contessa, Giada DeLaurentiis, and Martha Stewart. It's full of big sturdy vegetables - carrots, kale, butternut squash, and others - and studded with tender borlotti beans. It's not a brothy soup (the tomatoey stock is delicious, though), but more of a chunky vegetable and bean stew. The minestrone is filling enough to stand alone as a meal, although a nice piece of garlic-rubbed toast is an excellent addition. Leftovers keep well but the broth tends to thicken up slightly as it sits in the fridge.


Related Recipes:
- Minestrone with Cheese Tortellini & Pesto
- Lentil, Sausage, & Kale Soup
- Tomato Soup


Winter Vegetable Minestrone:

• Largely dice 3 stalks of celery, 3-4 carrots, 1 small butternut squash, 1 large Yukon Gold potato, and 1 yellow onion.
• Heat 2 tbsp. of olive oil in a large heavy pot over medium-high heat.
• Add in the vegetables and a large pinch of salt and pepper and cook for 8-10 minutes, or until the onion is soft and translucent.
• Add in 3 cloves of minced garlic during the last 2-3 minutes of cooking.
• Pour in 6 c. of vegetable or chicken stock and 12 oz. of canned crushed tomatoes and stir the bottom of the pot to scrape any brown bits.
• Add in the rind from a wedge of Parmesan cheese* and bring to a heavy simmer.
• Cook for 20-30 minutes, or until the vegetables are tender, then remove the Parmesan rind.
• Remove the ribs from 1 bunch of Tuscan kale and then thinly slice it into ribbons.
• Stir the kale and 2 1/2 c. cooked beans** into the soup.
• Cook for 2 minutes, or until kale has wilted, then check seasonings and adjust salt and pepper as necessary.
• Ladle soup into bowls and top with a sprinkle of grated Parmesan cheese.

Serves six

*I keep old Parmesan rinds in the freezer. They add a great salty umami flavor to soups.
**I used cooked borlotti beans (also known as cranberry beans), but cannellini beans would work well too.

French Onion Soup Gratinee

Channel Julia Child with this classic French onion soup recipe

Although I love eating out at new and exciting restaurants, there's something about classic dishes that I really love. I was amazed at how few places we ate at in Paris (see my honeymoon recap and restaurant guide here) were serving traditional French fare, though I was able to satisfy my craving for French onion soup a few times. There's something so comforting about breaking open that seal of melted cheese and bread to get to the rich broth and soft onions. The gratinee looks impressive, but the dish itself is so easy and homey to make. This is a classic recipe inspired by Julia Child and requires some patience to make sure the onions melt down into luscious caramelized goodness. It's a great rainy day soup and leftovers are easy to reheat and serve later in the week.


More Classic French Recipes:
- Croque Madames
- Chocolate Souffles
- Sole Meuniere

Note: A full list of all French recipes on the blog can be found here.


French Onion Soup with Gruyere Gratinee:

• Peel and slice 3 large yellow onions in half, then cut into even 1/2" wide slices.
• Melt 2 tbsp. butter and 2 tbsp. olive oil in a large pot over low heat.
• Add in the onions and stir to coat in the butter mixture.
• Cook the onions over low heat, stirring every 10 minutes, for 40 minutes or until very soft.
• Season generously with salt and a small pinch of sugar and turn up the heat slightly until onions have turned a light caramel color, stirring often. This will take another 10-15 minutes.
• Sprinkle 1 tbsp. flour over the onions and stir for a couple more minutes.
• Pour in 1 c. white wine and 8 c. low-sodium beef broth and season with salt and pepper.
• Bring to a boil, then lower to a simmer and cook for another 45 minutes.
• Check for seasoning and adjust as necessary.
• To serve, ladle soup into ramekins or bowls. Cover the top of each soup with rounds of sliced baguette* and then sprinkle the bread with a layer of grated Gruyere cheese.
• Place the soup under the broiler for 2-3 minutes, or until the cheese is melted and bubbling.
• Soup will be extremely hot, so let cool for a couple minutes before serving.

Serves six-eight

*Stale, dry bread is ideal here. If your bread is fresh, toast it for a few minutes to dry it out.

Mexican Turkey Soup

One of my favorite things to do with a lazy day is simmer a big pot of soup - something easy that doesn't require a lot of babysitting but will yield a delicious dinner when it's done cooking. This Mexican turkey soup is basically a simple broth with shredded meat that gets most of its excitement from the numerous toppings and add-ons. The broth only has two ingredients: water and the carcass from our Thanksgiving turkey, but manages to have a rich turkey flavor that really makes this dish. The recipe is heavily based on a chicken tortilla soup recipe I shared a couple years ago, so feel free to adapt your broth to that method if you don't have a leftover turkey carcass hanging around. It's a warm, satisfying bowl of goodness that will fill you up without weighing you down.


P.S. I make all my soups in my Sur La Table dutch oven, which is on sale today for Cyber Monday!


Related Recipes:
- Chicken Tortilla Soup
- Turkey Enchiladas
- Turkey Noodle Soup


Mexican Turkey Soup:

• Place a turkey carcass from a 16 lb. cooked turkey* in a large dutch oven and cover with water.
• Bring to a boil, then lower to a simmer and cook for 4 hours.
• Remove the turkey and strain the broth into a bowl to remove any solids.
• Place the broth back in a pot over low heat and skim any fat off the top.**
• Add 2 c. cooked, shredded turkey to the pot and simmer for 10 minutes, or until warm.
• Ladle soup in bowls and stir in 1 tsp. (or more, depending on desired spice level) of canned chipotle peppers in adobo into each. Add a squeeze of fresh lime to each soup.
• Garnish soup with crispy tortilla strips, fresh cilantro, diced avocado, cubed mozzarella cheese, etc.
• Serve immediately and enjoy.***

Serves six-eight

*I removed some large pieces of skin and reserved any big remaining pieces of meat for shredding and adding to the soup after.

**Broth can be made in advance and will keep in the fridge for a week or in the freezer for several months.

***Leftover soup (sans garnish) can be kept in the fridge for a few days.

Tomato Soup

A lot can be said about the superiority of fresh tomatoes, but for tomato soup, canned are the way to go. For one, canned tomatoes are always consistent, ensuring that the soup will taste just as good batch after batch. And since good tomato soup is still best used as a vehicle for grilled cheese there's no use in spending a ton of money on fresh ones. Compared to most soups, this version only requires a few ingredients that many cooks already keep in their pantry and fridge. Throwing it together is a snap, and leftovers can be frozen for a few months so that a quick, healthy meal in always on hand.

Tomato Soup:

• Melt 4 tbsp. butter and 4 tbsp. olive oil in a large pot over medium-high heat.
• Add in 2 diced onions and 4 minced garlic cloves and cook for 10 minutes, or until soft but not brown. Season with a few large pinches of salt and pepper.
• Stir in 1 tbsp. tomato paste and cook for a minute, then stir in 5 c. low sodium chicken stock and 42 oz. canned whole plum tomatoes.
• Add in a pinch of red chile flakes, then bring to a boil.
• Lower soup to a simmer and cook for 20-30 minutes.
• Puree soup until smooth, then adjust seasoning as necessary.

Serves eight-ten

Pumpkin Soup

Every year the rest of the country begins celebrating fall with changing leaves, cooler weather, and big hearty meals, but L.A. doesn't start experiencing cold temperatures until well after Thanksgiving. This year I was determined not to miss out on the festivities and have started testing out new autumnal dishes despite the 80 degree heat. This pumpkin soup is an adaptation from a recipe in my new favorite cookbook, William Sonoma's Vegetable of the Day. It calls for canned pumpkin, making it a super cheap and fast meal that's definitely weeknight friendly. I was determined not to let the soup get too sweet or reminiscent of pumpkin pie, so it's blended with savory vegetables and herbs and has a mild kick from cayenne pepper. It's perfect for a light meal (I've been eating it for lunch most of the week) and is already a contender for inclusion at this year's Thanksgiving meal.


Pumpkin Soup:

• Melt 3 tbsp. butter in a large pot over medium-high heat.
• Add in 1 diced onion, 2 diced celery stalks, and 1 tbsp. minced rosemary. Season with salt and pepper.
• Cook vegetables for 8-10 minutes, or until soft but not brown.
• Stir in 3 minced garlic cloves and cook for another minute.
• Add in 1/2 c. white wine and let reduce for a few minutes, or until half has evaporated.
• Mix in two 15 oz. cans of pumpkin puree* and 3 c. of chicken broth and stir until smooth.
• Bring soup to a boil, lower to a simmer, and cook for 15 minutes.
• Stir in 4 tbsp. real maple syrup, 1 pinch of cayenne pepper, and another big pinch of salt and pepper.
• Blend soup in a blender or food processor until smooth, then transfer back to the pot.
• Stir in 1/2 c. heavy cream and check for seasoning.
• To serve, ladle into bowls and garnish with toasted pumpkin seeds or croutons.

Serves four (main course)

Serves eight (appetizer)

*Preferably organic. Make sure this is plain canned pumpkin and NOT pumpkin pie filling.

Corn, Potato, & Bacon Chowder

Summer ended way too quickly, and I'm scrounging to find the last crop of summer produce at our farmers market before the months of squash and winter greens. I just couldn't resist buying a somewhat homely bunch of sweet corn for use in a final corn soup. This chowder lends itself nicely to fall, with hearty chunks of potato, smokey bacon, and tender corn kernels. Like all soup, this will freeze well and can provide a welcome taste of summer in the middle of winter.


Corn, Potato, & Bacon Chowder:

• Heat a large pot over medium-high heat and add in 4 slices of thick cut bacon, diced.
• Cook until the fat renders and bacon is crisp, then use a slotted spoon to remove the bacon and set aside.
• Add in 1 diced onion and 1 lb. of diced potatoes and cook for 5-8 minutes, or until vegetables have softened.
• Meanwhile, remove the kernels from 10 ears of corn, reserving 2 of the corn cobs.
• Add in 6 c. low-sodium chicken broth, 2 c. of half and half, the corn cobs, 4 sprigs of thyme, a large pinch of salt and pepper.
• Bring to a boil, then lower to a simmer and cook for 30 minutes, or until potatoes are tender.
• Remove the corn cobs and thyme stems and add in the corn kernels. Skim any solids off the top of the soup.
• Cook for another 15 minutes, or until corn is tender. Check for seasoning and adjust as necessary.*
• Ladle the soup into bowls and garnish with some of the bacon bits.

Serves six
*If you prefer a thicker soup, transfer 1/3 of the soup to a blender and puree, then stir back into the remaining soup.

Tom Kha Gai Soup

Authentic coconut-lemongrass soup that will rival your favorite take-out restaurant

I love ordering tom kha gai soup at Thai restaurants, so I was excited to come across Bon Appetit's recipe a couple of weeks ago. For those unfamiliar, tom kha gai is a coconut-lemongrass broth with chicken and mushrooms. It has a bright, complex flavor for a soup that requires relatively few ingredients (all which can be found at the regular grocery store) and cooks in about 30 minutes. It's perfect for the upcoming fall and winter months and makes a simple quick weeknight meal. Leftovers can store in the fridge for a few days and reheat easily.


More Thai Recipes:
- Red Curry Fish with Cilantro & Peanuts
- Thai Stir-Fried Brussels Sprouts
- Thai-Style Beef Salad


Tom Kha Gai Soup:

• Use the back of the knife to bruise a 1" piece of peeled ginger and 3 pieces of lemongrass. Use a vegetable peeler to take wide strips of zest off of 1 lime.
• Bring 6 c. low-sodium chicken broth, 1/4 c. of lime juice, the zest, the ginger, and the lemongrass to a boil.
• Boil the broth for 10-15 minutes, then strain into a new large pot and discard the solids.
• Return the broth to a low boil and add in 1 lb. thinly sliced boneless skinless chicken breast and 1/2 lb. sliced mushrooms.*
• Cook the mushrooms and chicken for 15-20 minutes, or until the chicken is cooked through and the mushrooms are tender.
• Turn the heat to low and stir in 1 can of coconut milk, 2 tsp. sugar, and 2 tbsp. fish sauce.
• Add in about 1 tbsp. of Sriracha sauce, depending on your desired heat.
• Ladle the soup into bowls and garnish each with a handful of cilantro leaves and a lime wedge.

Serves six-eight

*I used a mixture of oyster mushrooms and cremini.

Jalapeno Corn Soup with Seared Scallops

This spicy summer corn soup is great with seared scallops for supper or on its own as a side dish

Life has been really crazy the last few months (and to be honest, even longer, since planning a wedding was no small feat). Part of why it's been so hectic is that I decided to leave my job - where I've been going everyday for the last four years - and work for a new company. Besides the obvious learning curves that come with any new job, one of the biggest changes is that I have to provide my own breakfast and lunch most days. This has made leftovers even more important, and I've been planning my weekly dinners around things that keep and reheat well for lunch the next day. Soup is an obvious choice, and this jalapeño corn one was perfect for dinner with seared scallops and on its own for leftovers the next few days. It's definitely spicy, but the sweet corn and meaty scallops help to balance it out. 

Related Recipes:
- Lobster, Corn, & Bacon Chowder
- Corn Bisque
- Roasted Red Pepper & Corn Soup

Jalapeño Corn Soup with Seared Scallops:

For Soup

• Melt 3 tbsp. of butter into a large pot over medium heat.
• Add in 1 diced onion and 2 diced jalapeños* and cook for 5-7 minutes, or until softened but not brown.
• Add in 3 cloves of minced garlic and cook for another minute.
• Add in the kernels from 9 ears of corn and cook for another 5 minutes, or until softened.
• Pour in 4 c. of low-sodium chicken broth, 4 reserved corn cobs, and 1/2 c. heavy cream.
• Season generously with salt and pepper.
• Bring soup to a boil, lower to a simmer, and cook for 45 minutes.
• Remove the corn cobs and discard them.
• Carefully pour the 3/4 of the soup into a blender** and puree until smooth.***
• Return pureed soup back to the pot with the remaining chunky soup and stir to combine.
• Check for seasoning and adjust as necessary.****

For Scallops

• Heat 1 tbsp. butter and 1 tbsp. oil in a large heavy skillet until very hot.
• Add in 8-12 large scallops and season with salt and pepper.
• Cook for 2-3 minutes per side, or until caramelized.
• To serve, place a few scallops in a shallow bowl, then top with the soup.

Serves four-six (main course)

*I used two and kept most of the seeds in and it was very spicy. You can remove the seeds or just use one jalapeno if you don't want it too hot.

**Or use an immersion blender if you have one. Be careful blending hot soup because it can cause your blender to explode.

***If you want, you can strain the soup after blending to get an even smoother texture.

****Soup can be frozen for a few months for refrigerated for several days.

Lobster, Corn, & Bacon Chowder

A rich and decadent chowder filled with chunks of lobster and crispy bacon

We've started an alternating Thursday night dinner date with our friends where one house cooks and the other house brings drinks and dessert. Last week was our first time getting cooked for and we were treated to a fabulous corn chowder with lobster. It was delicious, and reminded me of a similar Barefoot Contessa recipe that I've been hoping to make for a few years. So this weekend I made it (influenced by a huge sale our fish market was having on whole lobsters), incorporating a few tweaks for flavor and ease. It takes some labor, mainly from getting the meat out of the whole lobsters, but it's worth it for a summer chowder that's full of sweet corn and lobster flavor, crispy bacon, and a little spice. It feeds a ton of people, so expect leftovers (never a bad thing when it comes to soup).


Related Recipes:
- Corn, Potato, and Bacon Chowder
- Baked Lobster Tails with Garlic Panko Crust
- Creamy Lobster & Truffle Pasta


*You can browse all my lobster recipes here and all soup recipes here.


Lobster, Corn, & Bacon Chowder:

• Remove and roughly chop the meat from cooked 2-3 lobsters,* reserving the shells in a separate container.
• Heat 3/4 stick of butter in a large pot and add in 1 roughly chopped onion.
• Cook for 5-6 minutes, or until translucent, then add in 1/4 c. Sherry and 1 tsp. paprika.
• Cook for another minute or two, then add in 5 c. whole milk, 1 c. heavy cream, 1 c. dry white wine, the lobster shells, and 3 corncobs.**
• Bring the mixture to a simmer, then turn the heat to low and cover with a lid.
• Cook for 30 minutes, then remove the corncobs and large shells from the stock and pour the whole thing through a strainer into a large bowl.***
• Rinse out the pot and place it back on  the stove over medium-high heat.
• Add in 3 slices of diced thick-cut bacon and cook until fat has rendered and bacon is crisp.
• Remove the bacon, leaving the fat in the pan, and add in 1 minced onion, 1 c. finely diced waxy potatoes,**** and 1 minced jalapeno pepper.
• Season generously with salt and pepper and cook for 5-7 minutes, or until vegetables have softened.
• Add in the corn kernels, then pour in the lobster-corn stock and bring to a simmer.
• Cook for 15-20 minutes, or until potatoes are tender, then add in the lobster meat, 2 tbsp. minced chives, and 2 tbsp. more Sherry.
• Check for seasoning, and allow lobster to warm through.
• Divide into bowls and sprinkle with the cooked bacon.

Serves at least six

*About 4 lbs. total. You can also just buy 1 lb. of cooked lobster meat and omit the shells from the stock, but it won't have quite as much lobster flavor.

**Remove the kernels from the corn beforehand and reserve in a bowl.

***Stock can be made a day in advance, cooled, and kept in the fridge.

****I used small red potatoes, but any variety, such as Yukon Gold, will work.