Soup / Stew

Array

Chicken and Dumplings

Broth

  • 8 cups chicken broth
  • 1 chicken cut into pieces
  • 1 onion
  • 3 large carrots cut into thirds
  • 3 stalks celery cut into thirds
  • salt & pepper to taste
  • bay leaf or a pinch of poultry seasoning optional

Dumplings

  • 1 ¾ cups flour plus extra for dusting
  • ⅓ cup shortening
  • ½ teaspoon baking powder
  • ¾ cup milk
  • ½ teaspoon salt

Broth Instructions

Combine chicken, onion, carrots and celery in a large pot. Season to taste.

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Ratatouille

Ratatouiile

Adapted from Alice Waters's recipe (https://food52.com/recipes/14155-alice-waters-ratatouille)

Serves 3

  • 1 medium eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 1 medium onion, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • 1 pinch dried chile flakes
  • 1 sweet peppers, cut into 1/2-inch dice
  • 1 medium summer squash, cut into 1/2-inch dice
  • 2 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
4.5
Your rating: None Average: 4.5 (2 votes)

Ginger-Garlic Shrimp With Coconut Milk

Shrimp with Coconut Sauce

Fast and easy weeknight meal from New York Times.

Serves 3-4

Ingredients
2 large garlic cloves, minced
1 teaspoon minced ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced

3
Your rating: None Average: 3 (1 vote)

Corn Chowder

Corn Chowder

A mash-up of two recipes was quite delicious and easy. A great late summer / early fall dish for when corn remains but days begin to cool.

Ingredients
4 cups chicken broth
2 1/2 cups total of milk/cream/half and half
4-6 ears of corn, kernels cut off cobs and cobs reserved
4 oz (4 slices) bacon, chopped
1 large onion, finely diced (1 1/2 cup)
¼ cup all purpose flour

4
Your rating: None Average: 4 (1 vote)

Curried Lentil, Tomato, and Coconut Soup

You know, I wasn't sure what cuisine this Yotam Ottolenghi recipe, courtesy of Bon Appetit was going to be. I assumed Levantine purely because it was an Ottolength recipe, but the combination of coconut milk, curry powder, and lime should have tipped me off to the final delicious bowl being somewhere closer to Southeast Asia than Eurasia.

In any case, I really loved this soup and would make it again and again as a filling yet relatively healthy meal.

4
Your rating: None Average: 4 (1 vote)

Icelandic Langoustine Stew

A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

  • 2 lb. shell-on whole langoustines
  • 8 tbsp. unsalted butter
  • 2 tbsp. olive oil (for stock)
  • 2 carrots, minced (for stock)
  • 2 stalks celery, minced (for stock)
  • 1 large yellow onion, minced (½ for stock)
  • 2 tbsp. tomato paste
  • 2 tsp. paprika
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Pumpkin Recipes Galore

Some untried pumpkin-based recipes from one of our local farmer's market vendors.

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Vietnamese Pho

An untried recipe from Cook's Illustrated.

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Plokkfiskur (Icelandic Fish Stew)

Plokkfiskur

Serves 4

  • 1 lb cod, haddock, or halibut filet
  • 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
  • 1 small white onion, diced
  • 12 oz milk
  • 3 tbsp butter
  • 4 tbsp flour
  • salt and pepper
  • (mustard? Curry? thyme? )
  • ½ cup of breadcrumbs
  • 1 cup grated cheese (edam or mild, easy-melting cheddar)
  • 2 tablespoons chives
  • White wine (optional)

Serve with plenty of rye bread and butter!

Salt fish and turn on broiler to low

In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

Remove fish and set aside, reserving liquids.

Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

Add potatoes and stir briskly to break up the potatoes a bit.

Add fish & stir gently. Adjust seasoning / salt and pepper.

DO AHEAD:
Fish stew base can be made up to this point and reserved for serving at a later time.

DAY OF:
Spoon into ramekins or another baking dish.
Add bread crumbs and cheese.
If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

3
Your rating: None Average: 3 (1 vote)

Pumpkin Curry

Pumpkin Curry
  • 2 lbs pumpkin
  • 14oz (1 package) Firm tofu, optional
  • 4 cups (2 cans) coconut milk (can use light milk, and/or sub in a cup of water)
  • 3-5 tablespoons Vegetarian Red Curry Paste
  • 8 kaffir lime leaves
  • 2 chili peppers (fresh red thai, or 1 jalapeno)
  • 2" fresh galangal (peeled and thinly sliced), or 2 T galangal powder (or ½ equivalent ginger)
  • 1 tablespoon salt
  • 3 sprigs Thai basil

We used a marina de chiogga pumpkin, but any firm, yellow-flesh, slightly sweet/nutty pumpkin will do.

2.5
Your rating: None Average: 2.5 (2 votes)

Ajo Blanco

Ajo Blano

1 1/2 lbs blanched almonds
6 cups water
2 large or 3 small garlic cloves
1/3 cup sherry vinegar
2 1/2 cups good extra virgin olive oil
3 slices rustic style bread, crusts removed
1 Tbsp chopped chives
pinch of salt

Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

2
Your rating: None Average: 2 (1 vote)

Doro Wot

Doro Wot

4 chicken thighs
2 T fresh lemon juice
2 tsp salt
2 onions, finely chopped
¼ C nit'r qibe (spiced butter, or just unsalted butter)
4 cloves garlic, minced
1" grated ginger

2 tsp ginger
¼ tsp ground fenugreek
¼ tsp ground cardamom

¼ C Berbere
2 T paprika
¼ C dry red wine
2 C water water

1 hard-boiled egg per person
Salt and pepper to taste

Break down, rinse, and dry the chicken pieces. Rub with lemon juice and salt.

In a heavy enamel stew pot, cook the onions, dry, over moderate heat for about 5 minutes. Do not let brown or burn.

3
Your rating: None Average: 3 (1 vote)

Mesir Wot

Mesir Wot

1 C red lentils
3 T nit'r qibe / oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp ginger
½ tsp ground cardamom
⅓ C berbere spice
salt, pepper, sugar to taste

Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the berbere spice and cardamom, stirring constantly to cook spices through, about 1 minute

3
Your rating: None Average: 3 (1 vote)

Green Gazpacho

Green Gazpacho

A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

¼ cup white wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 cup plain Greek yogurt, plus an optional ½ cup or serving
½ cup olive oil, plus more for drizzling
4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

4
Your rating: None Average: 4 (2 votes)

Shrimp or Crawfish Étouffée

Shrimp Etouffee

1 lb shrimp
2 Cups shrimp or seafood stock (you can make it from the shells of the shrimp)
4 Tbsp lard/fat/unsalted butter
1/4 Cup Flour
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1 Cup fresh Tomatoes, diced
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 Tbsp Minced Garlic
1 bundle of Fresh Thyme
2 tsp Worcestershire Sauce
4 T Creole seasoning (I added extra cayenne, Herbs De P, oregano, and smoked salt)
salt and pepper to taste

3
Your rating: None Average: 3 (1 vote)

Fesenjoon (Walnut Pomegranate Stew)

Walnut stew

I've had versions of this dish in various restaurants, but never attempted it at home before. I found a lot of recipes online and cobbled together a best of breed. This recipe isn't difficult, but it does take about 4 hours from start to finish.

2
Your rating: None Average: 2 (2 votes)

Strawberry, Tomato and Fennel Gazpacho

Strawberry Fennel Gazpacho

Recipe in progress, using these two as guides:
http://www.seattlefarmersmarkets.org/recipes/strawberry-fennel-g...
http://www.foodandwine.com/recipes/strawberry-tomato-and-fennel-...

2.5
Your rating: None Average: 2.5 (2 votes)

Thai Yellow Curry

Thai Yellow Curry Paste

On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

3.5
Your rating: None Average: 3.5 (2 votes)

White Bean Ragout

White Bean Ragout

Based on this recipe from Bon Appetit, we modified it to use what we had on hand, and it turned out great.

1/2 large onion
1/2 red pepper
2 clove garlic (mince one, reserve one for the bread)
2 tablespoons marinara sauce (or tomato paste)
1 can (15oz) Cannellini beans (rinsed, drained)
1 cup vegetable broth
1 cup cherry tomatoes, halved
parmesan cheese, grated
extra-virgin olive oil
Kosher salt, freshly ground pepper
parsley, chopped (optional)

4.5
Your rating: None Average: 4.5 (2 votes)

Shakshuka - tomato/chickpea with egg

Shakshuka

From Bon Appetit halved (still serves four) and with some modifications:

Ingredients
3 T olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 jalapeños, finely chopped
1 1/2 cups chickpeas, soaked overnight and drained (or 1 can chickpeas)
1 teaspoon paprika
1/2 teaspoon ground cumin
2 14-ounce can tomatoes (diced or whole+hand-crushed), juices reserved
Kosher salt and freshly ground black pepper
salt to taste
3/4 cup coarsely crumbled feta

3.5
Your rating: None Average: 3.5 (2 votes)

Posole

Posole

We modified a recipe from Bon Appetit to spice it up and re-balance this posole.

Roasted Pork

  • 1 pound boneless pork shoulder (Boston butt)
  • ½ red onion, sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Dash smoked salt

Posole

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  • ¼ cup vegetable oil
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, diced
  • 5
    Your rating: None Average: 5 (2 votes)

    Jose's Basque Tuna Stew

    Tuna Stew

    WoW...

    One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

    Ingredients
    1 pounds fresh bonito or yellowfin tuna
    2 slices day-old bread, preferably country-style
    1/2 cup Spanish extra-virgin olive oil, plus more for drizzling

    3 cups thinly sliced onions (about 2 large onions)
    2 tbs minced garlic
    2 medium green bell peppers, roughly chopped
    1 pound tomatoes (5-6 plum or 2-3 medium), roughly chopped

    4
    Your rating: None Average: 4 (2 votes)

    Corn Soup

    Corn Soup

    With a hat-tip to Bon Appetit

    butter
    2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups); can substitute yellow onions
    5 ears shucked corn, kernels cut from cobs, cobs reserved
    1 cup coarsely chopped peeled potato (about 1 medium)
    4 cups good-quality vegetable stock
    Kosher salt and freshly ground black pepper
    1 tablespoon fresh lemon juice (optional)
    1/4 cup crème fraîche or sour cream
    1 tablespoon finely chopped fresh chives

    4
    Your rating: None Average: 4 (2 votes)

    Thai Green Curry

    Thai Green Curry

    I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I modified the curry recipe from here. I have to admit this isn't the most authentic or even delicious green curry recipe, but frankly it's pretty easy to make and can be made mostly without often hard to find ingredients.

    I personally prefer this recipe with extra firm tofu, but it could theoretically go with any protein. Fish or seafood would be best, followed by chicken.

    Serves 4.

    2
    Your rating: None Average: 2 (1 vote)

    Clam Potato Leek Soup (or ... Clam Chowder)

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    This recipe was in this week's Washington Post express. It wasn't explicitly cited, but I think its from a book about new Brooklyn restaurants. The recipe is called Clam Potato Leek Soup, but really it's clam chowder. It was quite tasty.

    I've replicated the recipe as we first made it here, but I've made some notes at the bottom about how we would modify the recipe next time to improve it.

    3.5
    Your rating: None Average: 3.5 (2 votes)

    Roasted Butternut Squash Soup

    Butternut Squash Soup

    This recipe was super-easy and really delish! Courtesy of Yasmeen.

    1 medium butternut squash
    2 cups vegetable broth
    1 cup low fat Organic Greek Yogurt
    1/2 a medium onion(about 1/4 cup), finely chopped
    1/2 teaspoon of hot chili powder
    1 clove garlic,peeled and finely chopped
    third-inch fresh ginger, peeled and finely chopped
    1/2 teaspoon sea salt
    few leaves of fresh herbs, sage or rosemary
    Few toasted pumpkin or squash seeds for garnish
    2 teaspoon extra virgin olive oil

    4
    Your rating: None Average: 4 (2 votes)

    Foams

    Raita Foam

    A holding place for all things foam, thanks to my iSi Creative Whip.

    First up, a blue cheese foam to top steak with:
    1 oz blue cheese (Roquefort)
    1 oz cream
    1 T milk
    blend until perfectly smooth, whip, chill, serve.

    Next up, a raita-yogurt foam
    1.5 oz raita (yogurt, raita spices, lemon juice)
    1.5 oz cream
    mix, whip, chill, serve. Great on cucumber slices.

    Chimichurri foam
    oil/vinegar mix from chimichurri, strained
    a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
    apple cider vinegar for volume

    3.5
    Your rating: None Average: 3.5 (2 votes)

    Thai-Spiced Watermelon Soup with Crabmeat

    Thai-Spiced Watermelon Soup with Crabmeat

    From http://www.epicurious.com/recipes/food/views/Thai-Spiced-Waterme...

    For soup
    5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
    1 fresh lemongrass stalk*
    3 tablespoons finely chopped shallot
    1 1/2 tablespoons finely chopped peeled fresh ginger
    1 tablespoon finely chopped garlic
    1 1/2 tablespoons mild olive oil
    1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
    2 tablespoons fresh lime juice, or to taste
    3/4 teaspoon salt, or to taste

    For crab

    2
    Your rating: None Average: 2 (2 votes)

    Chilled Watermelon Soup

    From http://www.epicurious.com/recipes/food/views/Chilled-Watermelon-... , but the flavor profile would probably also make a great salad.

    6 pounds yellow or red seedless watermelon, diced (9 cups)
    2 tablespoons chopped fresh mint
    1 tablespoon sugar
    2 tablespoons fresh lemon juice
    1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
    1 teaspoon chopped ginger
    8 teaspoons crumbled feta
    1/4 cup sparkling wine (or sparkling water)

    0
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    Spanish Gazpacho

    Gazpacho

    I grew up eating americanized gazpacho (from various supermarkets and restaurants) that, though good, has nothing on a true creamy Spanish-style gazpacho. On my first trip to Spain, I had an absolutely delicious gazpacho in a random (and probably tourist trap) restaurant on Las Ramblas in Barcelona. I still remember that dish and seek out true Spanish-style gazpacho wherever I can.

    So I was delighted to find, upon reading James Michener's Iberia on my second trip of Spain, a recipe for authentic gazpacho included in this wonderful travelogue of the author's time in Spain in the 1960s. Even though Spain has changed much since this book was written, it is still a very interesting account of the country, and I would highly recommend this book for anyone traveling there. (As a side note, unrelated to gazpacho, while I was in Toledo, I sought out a restaurant that Michener frequented and spoke with the owner, "la jefa," who fondly remembered him.)

    (And back to the soup... beginning on p. 340, incidentally where my book is starting to come apart) Michener says "gazpacho is Spain," and he is absolutely correct. He tells the reader, "If you ever travel in Spain and come upon a restaurant that serves gazpacho, take it, because no other dish in the country will you remember with such affection." After describing the recipe, he remarks "No part of this strange recipe sounds very good, but taken together and properly blended, these ingredients produce a soup which is as distinctive as vichyssoise."

    Whenever I make gazpacho, I use Michener's recipe because I know it is pure, authentic Spain. No exact measurements, no modern interpretations - just the soup as it has been made for generations. In describing the typical preparation, he notes that Spaniards prefer the soup made with one cup of olive oil and no more than a tablespoon of vinegar. He then says that "Americans, of which I am certainly one, prefer not more than a quarter cup of oil and four tablespoons of vinegar." After a bit of experimentation, we found ourselves somewhere in the middle. This recipe is our version of the dish, americanized to be sure, but all Spanish heart.

    5
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    Gumbo

    Gumbo and bread

    Prep the Trinity

    Chop the onions, bell pepper, and celery and mix together. Pull of 1/4 to preserve for the final step.

    Make the Roux

    Heat oil in heavy 6-quart pot (or dutch oven) over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- 15-30 minutes.

    Add the Trinity

    4
    Your rating: None Average: 4 (2 votes)

    Jon's Chili

    Chili

    There is no "real" recipe to Jon's chili beyond the base set of ingredients and improvisation with spices and available ingredients. If there are fresh peppers, they go in. If there's homemade salsa, it definitely goes in. Beer (Shiner Bock I find is best) cuts the spice level nicely without removing the flavor.

    I sautee the onion/garlic/jalapenos until tender, then add the meat and brown it. Add the tomatoes and cook for 5 minutes, then add whole habaneros and the first spices (salt, pepper, first group of spices). Add 4 cups of water and some beer and bring to a boil.

    4
    Your rating: None Average: 4 (2 votes)

    Pumpkin Saffron Bisque

    Pumpkin Saffron Soup

    An adaptation of the recipe from The Food Network. We've used marina di chioggia and speckled hen pumpkins from our favorite farmer at Eastern Market. A butternut squash can also be used.

    2.5
    Your rating: None Average: 2.5 (2 votes)

    Guinness Cottage Pie

    Guinness Cottage Pie/Stew

    This is an abomination, mixing in Guinness into a cottage pie.

    The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

    3
    Your rating: None Average: 3 (1 vote)

    Seafood coconut rundown

    Mackerel rundown with johnny cakes

    Classic Caribbean "rundown" stew - best served on rice with fried johnnycakes or "festival".

    1/2 lb salted or smoked mackerel, deboned and skinned (can also use mussels, or bite-sized mixed seafood). If using salted mackerel: rinse it, and then cover it with boiling water for ½ hour to extract some of the salt.
    2 cans of coconut milk
    ½ yellow onion
    5 cloves garlic
    3 stalks chopped scallion
    2 diced plummy (roma) tomatoes
    1 habanero pepper sliced
    ½ cup cubed pumpkin / butternut squash (optional)
    1/2 cup white wine (optional)
    Ground black pepper
    Thyme
    Cooking oil for sautéing

    2.5
    Your rating: None Average: 2.5 (2 votes)

    Veggie (TVP) Chili

    TVP Chunk can often be found in Caribbean markets

    3 cups TVP beef Chunk or mince
    1 bag (4 c) Brown Lentils
    1 cup red peas, soaked overnight, or 1 can (optional)
    1/4 cup chili powder
    1/4 cup cumin
    1 tbsp sage (if fresh, finely chopped)
    1 scotch bonnet or habanero pepper
    4 jalapenos
    2 limes worth of juice
    2 c cheddar cheese
    black pepper
    2 smallish medium onions, diced
    6 cloves garlic, minced
    32oz crushed or diced tomatoes
    1/2 cup cilantro, chopped
    1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)

    1.5
    Your rating: None Average: 1.5 (2 votes)

    Easy Curry

    2 tablespoons olive oil
    1 cup chopped onion
    1 1/2 cups red bell pepper, cut into bite-sized pieces
    1 1/2 cups green bell pepper, cut into bite-sized pieces
    1/4 cup sliced fresh ginger
    Protein to add to the curry (shrimp, chicken, beef, tofu, etc.--about 2 chicken breasts per this amount of other things)
    1/4 cup celery leaves
    3 tablespoons curry powder (round up, to about 1/2 cup...)
    Cumin, to taste
    1 cup cream or coconut milk

    In a large sauté pan over medium heat, heat the oil. Add the onion, red pepper, and green pepper and sauté for 2 minutes.

    1.5
    Your rating: None Average: 1.5 (2 votes)

    Jamaican Coconut Soup

    Coconut soup

    Inspired by a soup served at Hotel Mockingbird Hill, Jamaica, which is captured here and here.

    Serves 4-6 as a side

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  • 2 cups vegetable broth
  • 2 cans (28oz) coconut milk (milk of two dried coconuts)
  • 2 tbsp butter or coconut oil for frying
  • 8 cloves garlic, sliced
  • 1/2 medium white onion
  • 1 sprig of thyme
  • 1 tsp salt
  • 4
    Your rating: None Average: 4 (1 vote)

    Baked Potato Soup

    Potato Soup

    Adapted from @MikeCotton's famous potato soup. Full instructions for that are at the end. This recipe can (and usually should) be halved!)

    5 lbs baking potatoes
    ¾ lbs (3 sticks) butter
    1 lb applewood smoked bacon, chopped
    1/2 lb sharp cheddar, grated or finely diced
    5+ cloves garlic
    1 1/2 teaspoons dried thyme
    sea salt, black pepper to taste

    Optional: Sour cream and chives.

    Kitchen needs: a large pot, another pot, and a lot of large prep bowls

    Prep

    4
    Your rating: None Average: 4 (1 vote)

    Venezuelan Chicken caldo

    Venezuelan Caldo

    Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

    I was making turkey carcass soup (http://audreyandjon.com/recipes/turkey-carcass-soup) and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

    1 liter turkey broth/soup with ~ 1 cup of turkey meat. It's best if there's still some turkey fat included.
    1 can diced tomato

    2
    Your rating: None Average: 2 (1 vote)

    Turkey Carcass Soup

    Turkey Soup

    This soup is a great way to use up some of the leftover shreds from turkey and dressing.

    1 onion
    1 rib of celery, chopped
    1 carrot, sliced
    Other veg: mushrooms, bell pepper (optional, chopped)
    pearled barley, rice, or noodles (if using barley, ~¼ cup per quart of broth)

    Make broth from the turkey bones, and take out as much as you want for soup - chill and skim off the fat.

    Saute chopped onion, celery and pepper in a soup pot with olive oil. Add broth and bring to a boil, reduce, add grain, simmer for 10 minutes.

    2
    Your rating: None Average: 2 (2 votes)

    It's Bean a Long Thyme soup

    Soak overnight: 3 cups dried black beans 2 cups dried black-eyed peas 2 cups dried pintos Other beans as available

    Rinse and cover with 2" of water add 32oz of veg stock salt port (4 slices of fatty bacon work well!) 2 cans diced tomatoes 2 jalapenos, chopped (or 1 scotch bonnet or habanero, left whole) 2 medium onions, diced 4 cloves garlic, minced
    spices to taste (use a LOT, beans soak it all up):

    salt
    pepper
    rosemary
    thyme
    cumin
    chili powder or (better) powedered chipolte peppers
    a dash each of:
    allspice
    paprika

    bring to a boil, add:
    1 cup green lentils

    0
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    Sunchoke Bisque

    Sunchoke Bisque

    (serves 6)
    3 tbsp olive oil
    1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
    2 waxy potatoes like Yukon Gold
    1 celery rib (optional)
    1 onion
    5 cups stock
    3 cloves garlic, minced
    1 bay leaf
    3/4c milk or cream
    salt and pepper to taste
    croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

    2.5
    Your rating: None Average: 2.5 (2 votes)

    Tortilla Soup

    Tortilla Soup

    6 tablespoons cooking oil
    8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
    2 onions, chopped
    6 large cloves garlic, smashed
    1 tablespoon paprika
    5+ tablespoons ground cumin
    4 tablespoons chili powder
    2 teaspoons cayenne pepper
    1 1/2 quarts canned low-sodium chicken broth or homemade stock
    3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    2 bay leaves
    2 1/2 teaspoons salt
    1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

    4
    Your rating: None Average: 4 (2 votes)

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