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Vegetable Soup with Sweet Basil Recipe. Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak-of-the-season, just-picked, and therefore full of flavor, but you can use stock if you like.

Vegetable Soup with Sweet Basil Recipe

Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving. Ingredients 2 small leeks, white part only1 large potato, peeled1 small onion2 stalks celery1 medium zucchini12 green beans2 medium carrots, peeled6 tablespoons olive oil3 tablespoons water2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*4 to 6 ripe tomatoes, peeled and seeded4 medium garlic cloves30 fresh basil leaves, washed and driedSalt1/2 teaspoon freshly ground black pepperA few drops of Tabasco sauce *Use gluten-free stock or bouillon for gluten-free version.

Method 3 Add the stock to the pot and bring to a boil. 4 Meanwhile, make the pistou. Curried Tomato and Red Lentil Soup. It’s a brilliant spring day in Portland, Oregon, and with the wind chill factored in, around 37 degrees.

Curried Tomato and Red Lentil Soup

I bundled up in several layers and topped those off with my heaviest winter coat, scarf, and gloves in order to walk my customary loop from the Pearl district to the Northwest district, over to Burnside, and then back again, about 4 miles. With a Walk Score of 91 out of 100 (Walker’s Paradise), walking is definitely part of my daily regimen when I am in Portland, even when it’s cold.

Plus, I need to make up for all the chocolate I ate in February. Today, I saw only one cherry tree in full blossom, but quite a few trees are at least beginning to bud. Daffodils are suddenly everywhere. The average minimum temperature for Portland in March is 39 degrees, with an average maximum temperature of 56 degrees. In case you are on the same track in your corner of the world, I just put the finishing touches on the Lentil Primer.

Curried Tomato & Red Lentil Soup Red lentils are wonderful legumes. Reviews. Velvet Corn Soup with Crab and Ham Recipe. Ingredients 2 Tbsp unsalted butter1 Tbsp vegetable oil4 large shallots, minced salt10 ear of corn, shucked and kernels cut form the cobs1 tsp minced fresh ginger¼ cup dry white wine3 cup plus 2 tablespoon chicken stock or low-sodium broth6 paper-thin slices of country ham or prosciutto, cut into thin strips2 large egg2 scallions, thinly sliced6 oz lump crab meat, picked over chili oil, for drizzling Directions 1.

Velvet Corn Soup with Crab and Ham Recipe

In a large pot, melt the butter in the vegetable oil. Add the shallots, season with salt, cover and cook over moderate heat, stirring a few times, until the shallots are softened, 5 minutes. 2. 3. Recipe : Mexican Chicken Soup. Recipe Search Engine - Search by Ingredient, Site and Diet. Creamy Tomato Soup Recipe. Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J.

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between. As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut.

That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. Eggs.