Gone are the days of boring and simple tomato or chicken noodle soups. With so many different proteins and types of produce available, there's no excuse for a mundane soup experience. I've put together a list with help from my friends at Food Republic of some of our favorite soup recipes from around the world. These recipes for soup that can be made at home in no time include extraordinary global ingredients and quick tips on how to make the perfect soup. These recipes can go in everyone's arsenals of easy and satisfying meals that to prepare for fall and early winter.
What's your favorite soup?
Follow Marcus Samuelsson on Twitter: www.twitter.com/MarcusCooks
Kevin Chamow
e.g. Recipe: Bak Kut Te
http://www.foodrepublic.com/recipes
Cuban Black Bean Soup
Minorcan Clam Chowder (A tomato based chowder made in St. Augustine)
I'm heavily influenced by soups I grew up with in Florida.
Black bean soup at Joe Allen's restaurant on 46th Street in New York.
And one that everyone can make at home;.
Julia Child's Garlic Soup from Mastering The Art...Volume 1
Bon Appetit:).
Some of us are ALLERGIC to capsicum/chiles/peppers so please take your "absolutely essential" and shove it up your food processor.
Sheesh...pepper-Nazis are the WORST in the kitchen. Always trying to force pain on people who say, "No, no peppers. I can't have them."
Do you also try to force peanuts on people who are allergic? Or strawberries?
For me, it's pain that burns all the way through and lasts for two or three DAYS, kind of like what you might feel after drinking POISON.
My response when offered "burn your face off" edibles is, "No thank you; I don't have a sadomasochistic relationship with my mucous membranes."
POACHED EGG SOUP
1 garlic clove, peeled
1/2 c. butter
12 thin slices of Italian bread
1 1/2 qts. beef broth
1/4 c. chianti wine
6 poached eggs
1/8 tsp. salt
3 tbsp. Parmesan cheese, grated
Saute the garlic in the butter until lightly browned, then discard the garlic. Fry the bread in the butter until lightly browned on each side. Remove the bread and place slices in each bowl. In a large pot, bring the beef broth to a boil and stir in the wine. Cook at a fast heat for 5 minutes. Stir again. Put a poached egg in each bowl, on top of the bread. Salt each egg lightly and sprinkle with Parmesan cheese. Ladle the
Congrats on your 1000 + fans:).
1. Use a frying pan or saute pan
2. fill with just enough water to cover the whites and 1/4 way up the yolks
3. Salt the water -- no vinegar!
4. Water should be simmering, not at a rolling boil
4. Crack each egg into a wide shallow bow and slip it into the simmering water
5. When all eggs are in the water, make sure the water comes back to a gentle simmer
6. Cover the pan with a lid, preferably a glass lid so you can see the progress. Use a low heat setting.
7. Yolks are cooked medium when the white is just somewhat opaque over the yolk
8. Remove each egg gently with a wide, slotted spatula or a shallow slotted spoon.
Depends on the season, time of day, and where I happen to be.
At this moment the top three are:
Creme of leek
French Onion
Lentil
Ask me again in a little while and the list will probably have changed.
For me - soup is a soft blanket, a glowing fireplace, and a well-written novel -- all in a bowl.