Soups Worth Making. I'm just home from Japan - thanks to an efficient series of buses, trains, planes, and one fabulously upholstered ferry.
The trip started in Tokyo, then on to Kyoto, eventually making our way to the incredibly special island of Naoshima. While I get unpacked and settled back in to my regular routine, I thought I'd do a quick round-up of a few of my favorite soups from the archives, the ones that really stood out, the ones I love to revisit. I love a good pot of soup, and (particularly) this time of year, make them a couple times a week. And while the following have become some of my stand-bys, let me know if you have a soup recipe you think I'm missing out on. I'm always on the look-out for new ideas to try. . - A Simple Tomato Soup: Pictured here - A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg. - Posole in Broth: My style of posole. New Year Noodle Soup Recipe. I'm feeling the inclination to tip-toe into 2011.
I'm concerned that if I step on one squeaky floorboard, all hell could break loose. For the most part 2010 was good to me, it was busy, interesting, unpredictable and fulfilling. I feel very, very fortunate. I consider every day I'm happy and healthy a gift. Green Lentil Soup with Curried Brown Butter Recipe. From where I sit, I can see the laundry piled high knee-high.
The trash, compost, and recycling are overflowing, threatening to take over the kitchen entirely. When I glance down, I can see my toenails are painted a shade of vampy maroon, my feet sit flat against a white tile floor covered in a hideous patina of flour, sugar, and fiber particles that have migrated from the jute runner in the hallway. It's just gross. That said, this is the first time in the past ten days I've had a moment to sit down and spend some time with a growing pile of magazines and media (including the new Kinfolk), and I have no intention of moving anytime soon.
I did a short little essay about winter in the new Kinfolk (volume two), it goes along with some pictures Wayne and I contributed. We shot it as we sat down for an early dinner one night. Happy New Year everyone. You can use either green lentils of green split peas here. Serves 4 to 6 from Super Natural Every Day by Heidi Swanson, copyright © 2011. Split Pea Soup. We had our second snowfall of the season this week in Paris, which once again, blanketed the entire city with a stunning layer of snow.
It illuminated what was previously gray and drab, and brightened things up when everyone’s spirits were beginning to sag. Still, a number of people were miffed about it, wishing that winter was over for good. But for once, I didn’t join the chorus of râleurs and seemed to be the lone voice of dissent (“Pas de fraternité, Daveed!”) And basked in the icy crystals spreading light everywhere, covering up a multitude of sins, and gave me a rejuvenating view of Paris. In addition to a blanket of politesse that also enveloped the city – drivers slowed down, people yielded to others hobbling and sliding around on icy sidewalks – snow and winter also means soup to me.
Split pea soup one of my favorite soups, which I started making way back in my vegetarian days. Split Pea Soup Recipes Split Pea Soup (Simply Recipes) Split Pea Soup Recipe. Ingredients 1 lb (2 1/4 cups) green split peas1 large onion, peeled and chopped2 celery stalks, chopped1 large leek, chopped1 large carrot, chopped1 large clove of garlic, halved1 herb bouquet*2 well-rinsed ham hocksSalt and PepperOptional garnish - small toasted croutons (avoid for gluten-free version)**, chopped parsley or chives *Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.
**To make toasted croutons, take 2 or 3 slices of day-old French or Italian loaf bread, cut into cubes. Let dry out a bit (can put in 200 degree oven for 10 minutes to help dry). Melt a tablespoon or two of butter on medium high heat in a large skillet. Method 1 Pick over the peas and remove any stones. 2 Remove the ham hocks and herb bouquet from the soup. 3 Return the purée to the pot and heat to serve.
The Lady's Chicken Noodle Soup Recipe : Paula Deen.