Soup
Page 9
Recipe: Slow-Cooker Ham Bone Soup
For winter gatherings like weekend game-watches and tailgate parties, or holiday cookie exchanges, it’s always a saving grace to have something that can stay bubbling and warm in a slow cooker all afternoon without any hands-on reheating. And although this classic comfort dish was born of waste-not-want-not frugality — eking out every last bit of flavor from a leftover ham bone — the soup is so soul-warming and crowd-pleasing that it deserves a star turn.
Feb 8, 2016
How To Make Rice Congee
Silky, savory congee is an everyday breakfast in China. Elsewhere throughout Asia similar rice preparations go by names like jook in Hong Kong, khao tom moo in Thailand, and arroz caldo in the Philippines. Simmer a small amount of rice in a large amount of liquid for several hours, and you have congee. If you’re not already in the know when it comes to this breakfast, you’d better listen up. You’re in for a real treat.
Feb 4, 2016
5 Weeknight Dinners Featuring Fresh Pantry Ingredients
A few weeks ago we showcased some dinners using shelf-stable dry pantry ingredients, but there’s the other (equally important) half of the pantry we try to keep well-stocked too. What’s in this pantry? The dairy, vegetables, and other fresh staples you always have kicking around in your refrigerator or freezer. Now it’s their turn to shine in these simple weeknight dinner recipes.
Jan 30, 2016
The Enduring Allure of Tomato Soup Cake
You don’t see tomato soup cake on dessert menus at Michelin-starred restaurants. It’s not a postmodern invention of the molecular gastronomy set. Unlike donuts or meatballs, it’s not going through some upscale comfort food revival. Yet for the past century, tomato soup cake has endured, remaining a stalwart presence through decades of food trends to become an American dessert icon. And if you haven’t tried it yet, you’re in for a revelation.
Jan 29, 2016
Recipe: Spinach and Lemon Soup with Orzo
This soup is a riff on the Greek avgolemono: a delicious concoction of beaten eggs and lemon juice, whisked into broth and cooked just enough to thicken. While I borrowed the egg and lemon motif, I also added spinach used orzo instead of the rice. This soup has one other curious feature. It really is a pasta and a soup in one — a two’fer.
Jan 28, 2016
How To Make Chicken Soup
This is a soup you can be proud of. No matter how many times you’ve made it before, a pot of this soup on your stove should (and will) result in a self-congratulatory fist pump. And if you’ve somehow made it this far in life without making chicken soup from scratch using a whole chicken, then prepare yourself for something truly special. Dinner is going to be amazing.
Jan 28, 2016
Recipe: Slow Cooker Vegetarian Split Pea Soup with Grilled Cheese Croutons
I grew up eating my grandmother’s split pea soup, and it’s one of the first things I learned to cook when I moved away from home. For this version, I omitted one harder-to-find ingredient so I can make it without a trip to a specialty store! To me, split pea soup tastes like home. However, when I tried to replicate our family recipe on my own, I always had trouble finding a ham bone. My local grocery store just wouldn’t sell me ham hocks or a ham bone.
Jan 26, 2016
Try This Pantry Staple to Thicken Your Soup
Put away the cream, skip the hassle of making a slurry, and leave the stick blender where it is — there’s an easier way to thicken your soup, and the answer is right inside your pantry. Even though I can (and do) eat it year-round, I crave soup on a daily basis during the cold winter months — especially homemade soups that are thick, hearty, and nourishing.
Jan 15, 2016
Why Does My Soup Look Like Jell-O After Refrigerating?
Q: I made a pot of navy bean and ham soup the same way I always do (with a ham bone — an old family recipe), and after cooking, I placed the pot in the refrigerator. When I took it out the next day, it looked like Jell-O. If I reheat it, it looks and tastes fine. What’s going on? Sent by Rich Editor: That ham bone — or rather, what’s still attached to that ham bone — is what’s causing the thick layer that looks like Jell-O on top of your soup.
Jan 6, 2016
Recipe: Vegetarian Matzo Ball Soup
One of the foods I most long for from my childhood bopping around Jewish delicatessens in New York and Los Angeles is the humble bowl of matzo ball soup: a mountain of tender dumplings surrounded by rich stock and not much else. As a child I would nibble each tender spoonful, carefully whittling down my knaidel (as “matzo ball” is called in Yiddish). I felt comforted and loved, not from my grandmother’s kitchen, but by those fascinating, mostly ancient servers who dished it up.
Dec 9, 2015
How Can I Salvage Bland Chicken Stock?
Q: I made some bland chicken stock for a pet to try, to encourage him to drink more, but he didn’t end up liking it. I made the stock in a slow cooker and used a whole chicken, some carrots, sage, and basil, based on a recipe for pet broth that I found. I couldn’t use onions or anything in the initial making, but since he won’t eat it I have 2.5 quarts of pretty bland stock. I used a quality organic chicken so I don’t want to just toss it if it’s still salvageable.
Nov 12, 2015
Recipe: Minestrone
When it’s time to clean out the fridge, it’s minestrone day. Minestrone is a soup of scraps, and because the recipe is infinitely changeable depending on what you have, it’s also a soup of the moment. This recipe is a lot like one of those choose-your-own-adventure books. Choose chicken stock for your liquid and the soup will have a rich, deep taste. Use vegetable stock or even water, and the soup will become light and scented with the herbs you choose to add.
Nov 11, 2015
This One-Pot Butternut & Cabbage Stew Is Like a Warm Hug
We’re all busy during the week, so why don’t we cut ourselves some slack? Let’s just make something simple, nourishing, and comforting. Something that cooks in one pot, so we don’t have to spend our precious Netflix-on-the-couch time washing dishes. The premise for this stew is easy: Cook everything in one large pot for about an hour, until all the flavors meld together. That’s it!
Nov 2, 2015
Recipe: Jacques Pépin’s Rustic Leek and Potato Soup
When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has. Jacques says, “Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock.
Oct 22, 2015
This 10-Minute Pumpkin Chowder in a Mug Is Perfect for Dorm Cooking
We’ve made it pretty clear on The Kitchn that just because you live in a college dorm doesn’t mean you can’t cook awesome meals for yourself — you just have to get a little creative. Case in point: 10-minute microwaveable pumpkin chowder in a mug. All you need to make this chowder are a few ingredients, a mug, and a microwave. You can even use frozen chopped vegetables to make things even easier on yourself.
Oct 19, 2015
The Perfect Grilled Cheese to Match the Soup You’re Eating
Grilled cheese and soup have been best friends since before you were even born. They are a natural match because they are both equally comforting, delicious, and easy to eat. But that doesn’t mean you should take this pairing for granted. Different kinds of soups deserve the appropriate kinds of grilled cheese sandwiches. Let me show you how it’s done. Then you should try this grilled cheese and apple sandwich with Sriracha butter from The Endless Meal.
Oct 16, 2015
You Can Make This Creamy Pumpkin Soup in the Slow Cooker
A warm bowl of pumpkin soup on a chilly fall evening is comfort food at its finest. Even better? A warm bowl of pumpkin soup that practically cooks itself. Get out your slow cooker and make this fragrant, coconut milk-laced soup ASAP. First you need to sauté some onion, carrot, celery, garlic, and spices in a skillet, then transfer them to your slow cooker.
Oct 14, 2015
Recipe: Won Ton Soup
From my first tiny bowl of won ton soup at Wong’s Chinese Restaurant in my North Carolina hometown, I have loved this soup. I’ve since enjoyed it in New York City and San Francisco, as well as in Hong Kong, Bangkok, and Taipei. The fact that every little wonton needs filling, folding, and cooking means that this dish doesn’t belong in the super speedy category. But made with only a few ingredients and simple steps, these dumplings are ready to boil in minutes.
Oct 13, 2015
Beat the Sniffles with This Rosemary Chicken Noodle Soup
For the past week I’ve been battling sinus pressure, sneezing, and congestion, and it seems like everyone I know is in the same boat. It’s just that time of year, I suppose, for bad colds and allergies. Whether you’ve got the sniffles or want to cheer up someone who does, this recipe for rosemary chicken noodle soup is the answer.
Oct 6, 2015
Recipe: Chunky Italian Wedding Soup with Pasta
Woe to a wife who loves a scalding-hot bowl of chowder when her husband’s policy on all soups — as well as any other hot liquids — is the same as Kenneth Ellen Parcell’s: “That’s the devil’s temperature.
Oct 2, 2015
How Else Can I Use My French Onion Soup Crock?
Q: I received a set of four handled French onion soup crocks as a wedding gift. Any advice on other uses for these crocks besides French onion soup? Sent by Caitlin Editor: What a fun gift! With fall and winter on the way, certainly be sure to make use of those bowls with some homemade French onion soup. But really, there are also so many other ways to use them.
Sep 29, 2015
Recipe: Indian Lentil Dal with Hearty Greens
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: India. It’s nearly impossible to choose just one soup from India, a vast nation full of so many diverse cuisines. But it would be difficult to do without dal — so let’s start there.
Sep 21, 2015
Recipe: Sausage and Zucchini Soup
My mantra for weeknight meals is keep it simple. This may seem obvious, but if you’re a Kitchn reader, you probably share the love of food that can easily send you down a culinary rabbit hole. What we often need — at the end of a work day, and as the countdown to the kids’ bedtime has begun — is nourishment that is straightforward but really good.
Sep 2, 2015
How To Make Chicken Stock in the Slow Cooker
The slow cooker is what brought homemade chicken stock into my everyday life. It’s just so easy! Throw everything — chicken bones, carrots, celery, onions, and maybe a bay leaf if you have one — into the slow cooker and let it do its thing. Hours later, you have beautiful, golden stock that’s guaranteed to be better than anything you can buy at the store. Here’s what to do.
Aug 31, 2015
The Tips My Teenager Should Know for Making Soup from Scratch
Homemade soup is easy, and it’s always comforting. Whether or not my kids reach for the occasional can of soup, I want them to know how to make an economical, easy version from scratch, so they can have a healthy meal any day of the week. I like to make my own stock. (True story: I recently requested my fish in a restaurant be decapitated before it was cooked, so I could take home the raw fish head to make stock. Delicious!
Aug 28, 2015
Keep Your Cool with Chilled Basil Soup
Chilled soup is your ticket to eating well in the heat of summer. You get to showcase fresh, seasonal produce — like basil, corn, and cucumbers — and keep your oven off. If that’s not a win-win, I don’t know what is. This vegan soup gets its creamy texture from soaked raw cashews. You blend the cashews with kale, basil, garlic, and some salt and pepper, and let it hang out in the fridge until it’s sufficiently chilled.
Jul 27, 2015
Nona Lim’s Fresh Rice Noodles and Broths Help You Win at Dinner, and at Life
Item: Nona Lim’s Fresh Broths and Rice Noodles Price: $4.99 to $7.99 Overall Impression: These broths taste so close to homemade, they’ll fool your mama, and the noodles will make your pad Thai dreams come true. Fresh rice noodles? Tell me more. Premade pho and ramen broths that put these beloved noodle bowls within reach of a homemade weeknight meal? Yes, you have my attention.
Jun 15, 2015
Recipe: Vegetarian Breakfast Posole
If you’ve ever made soup from scratch — any soup — you’re aware of how it always tastes better the next day. And waiting for lunch or dinner to roll around to partake is, well, just too hard. Which is why I often have homemade soup for breakfast. Outside of gazpacho, there are very few soups on top of which you can’t just toss a fried egg and enjoy. Posole is one of my favorites when it comes to eating soup for breakfast.
May 8, 2015
Here Is My Favorite Gluten-Free Way to Thicken a Soup
While some broths are destined to remain thin and wispy, other soups taste best when served thick and creamy. But what do you do when it’s too late to add a slurry to a meaty soup? Or you’re gluten-free and must skip flour and bread? Or are vegan and don’t like the idea of butter in your soup? The answer to all these culinary obstacles lies in white beans. Blended white beans.
Apr 29, 2015
Is It Still Safe to Eat Soup That Was Frozen Uncovered?
Q: Inspired by all the freezer talk, I went ahead and froze some minestrone soup. I used a quart-sized plastic food storage container (similar to a yogurt container). I froze the soup three weeks ago. When I went to move the container to the fridge to thaw, I saw that, somehow, the lid had come off in the freezer, leaving the soup exposed. I don’t know when this happened. Is my soup consumable? Or should I toss it, lesson learned, and buy some different containers?
Apr 27, 2015
Recipe: Chicken Soup with Shallot-Shiitake Matzo Balls
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Israel. Yes, matzo technically rose out of Egypt (playful pun intended) when the Jews had to flee last-minute and their bread didn’t have time to rise.
Apr 1, 2015
How Do I Ship Homemade Chicken Noodle Soup?
Q: I want to ship some homemade chicken noodle soup to my daughter. I live in Michigan and she lives in Nevada. What’s the best and safest way to do this? Sent by Kim Editor: Your best bet is to freeze the soup, then ship it in a cooler with dry ice to make sure it doesn’t melt during the journey. I would also recommend not adding noodles to the soup, as they don’t hold up as well in the freezing process.
Mar 18, 2015
Recipe: Minnesota Wild Rice & Mushroom Soup
Maybe it’s just residual from the holidays, but I’ve been feeling rather homesick lately. No surprise that this manifests as food! My family is from Minnesota, and this soup was a winter staple in my house. Even when we moved out of state, relatives would send us bags of Minnesota wild rice to keep us supplied.
Mar 14, 2015
Recipe: Creamy Vegan Cashew Tomato Soup
One of the challenges of entertaining these days are the many food allergies, issues, sensitivities, and aversions guests can bring with them to the table. It’s impossible to please everyone, but this soup goes a long way towards universal satisfaction and joy. Made with ground cashews instead of cream and kicked up with an array of savory herbs and spices, it is the perfect thing to serve when you have mixed company. But don’t make it just because it’s vegan-friendly and easy.
Mar 9, 2015
10 Recipes That Call for Just 2 Cups of Chicken Stock
Too often, I buy a quart of chicken stock for a recipe and end up just using half of the carton. I could make a double batch, I quickly strategize, only then realizing I don’t have double the amount of any of the other ingredients. I’ll make something this weekend, I promise myself, but then fail to get inspired when none of the recipes I look for require just two cups of stock. Sure, I could just cut the recipe in half – but I never do. Sometimes I’m just lazy.
Mar 6, 2015
Recipe: Chicken and Barley Soup
With grains, protein, and vegetables all in one pot, this soup is a complete meal unto itself! Ladled into bowls for a quick weeknight dinner, or stored in a thermos for a comforting hot lunch, it’s the perfect antidote to your winter cooking needs. It’s great to have some go-to recipes up your sleeve for using leftover, cooked chicken, and this soup is one of my favorites.
Mar 4, 2015
How My Freezer Replaces Canned Soups
I grew up on canned soups. That was just how soup was made, right? I clearly remember the first time as a child that I had homemade soup at a restaurant. Cream of chicken, good cream of chicken. I came home begging my mother to get me some cream of chicken soup. Imagine my dismay when I heated up a can. It definitely was not like the soup I’d had at that restaurant Aunt Cass took me to! I had seen the light.
Feb 25, 2015
Partner
Recipe: Velvety Leek & Potato Soup
Velvety leek and potato soup is a staple in my house during the winter when the cold weather is persistent and leeks are in season. Since everything is blended together, I also love sneaking in more vegetables, like cauliflower, roasted red bell peppers and sautéed mushrooms, plus some shaved Parmesan for tasty garnish. I love the combination of savory flavors and pops of seasonal color. You’d probably never guess but it’s my kids who request leek and potato soup all the time.
Feb 23, 2015
Recipe: Udon Soup with Bok Choy and Poached Egg
It's easy enough to make even when you have no energy to cook.
Feb 17, 2015
How Should I Package Soup for Mailing?
Q: My daughter is away at college in Northern California (I live in Southern California), and I want to send her a batch of my lentil soup. What’s the best way to package the soup for shipping? It will travel for about three days via FedEx. Sent by Jan Editor: I’ve shipped a variety of home-cooked food around the country, but never soup. Readers, have you ever shipped soup? Do you have any advice for Jan?
Feb 5, 2015
Here’s What Your Choice of Chili Says About Your Life
In a world full of chili recipes, you have a choice to make on cold, winter nights. Do you choose to get visibly upset at the idea of beans in your chili (you purist!), or do you pine after that sweet and saucy bowl of Cincinnati chili? Now, there’s no wrong way to stuff your face with chili, but it does, in fact, say a lot about you as a person. What is your favorite kind of chili? Make your choice, then read on to see what this important life decision says about you as a person.
Jan 29, 2015
Recipe: Sustainable Seafood Stew
Winter storms have a way of making me want to cook something that has me over the stove for a good stretch of time. I love a fish stew, but these days you need to be careful if you want to make environmentally responsible seafood choices. The lists of what’s sustainable and fine to fish versus what’s not can shift often. I also wanted a dish with some heat and depth, without being too thick and heavy — no cream, this isn’t a time for chowder. The result?
Jan 29, 2015
Why Soup Tastes Better the Next Day (Most of the Time)
My love of soup comes from my grandmother, who had a big pot of Chinese soup bubbling on the stove a few times a week. She was emphatic about cooking dinner from scratch every night, since she argued that it tasted better that way, but soup was the one thing she made one day and served over the course of the next few days. And you know what? She was right — soup just tastes better the next day!
Jan 28, 2015
Balsamic Vinegar Is My Secret Ingredient for Great Chili
It’s fairly obvious that tomatoes and balsamic vinegar are in a serious relationship. (Rumors have it that they eloped last year, but it has yet to be confirmed.) When used together, you get that signature tangy, sweet, salty thing that somehow totally transforms your dish. What a pair! You’re probably aware that these lovebirds are perfect together in a summer caprese salad, but have you tried adding a few healthy dashes of the vinegar to your bowl of tomato-based chili?
Jan 27, 2015
How To Make Bone Broth
This trendy broth is here to stay, so here's how to make it better at home.
Jan 27, 2015
5 Tips to Turn Leftover Soup into a Great Pasta Sauce
Having a pot of soup around means that you have a great meal secret weapon. It doesn’t take that much more time to make a big pot than a little pot, leaving you with lots of soup to stash away in the fridge or freezer when you need a quick meal that reheats well. But sometimes that big pot of soup is, well, big. Big enough that after a couple of meals, you’re starting to get tired of it. Or perhaps you have just a small amount left but it’s not enough to make a full meal.
Jan 27, 2015
Recipe: Chili with Pasta and Cheddar
They say the sense of smell is the biggest memory trigger, but I have to argue that the sense of taste is right up there. I present you with this evidence: the 1998 Super Bowl, my parent’s living room, an oversized cheese head (yes, a hat constructed of foam cheese), and a bowl of steaming chili, heaped with a generous dusting of sharp Wisconsin cheddar.
Jan 26, 2015
5 Mistakes to Avoid When Making Chili
Chili is a very personal thing, but there are a few basic universal chili-making dos and don'ts.
Jan 26, 2015
Your Guide to Picking the Best Noodles for Any Type of Soup
In all their many forms, noodle soups are comforting and seriously delicious. But sometimes they can also prove a little confusing, especially when it comes to choosing the best type of noodle to add to your soup. Pasta or egg noodles? Soba or rice noodles? Wonder no more! Here’s your guide to picking the best noodles for any type of soup. While similar to traditional pasta, these noodles contain a higher egg-to-wheat ratio. There are two varieties of egg noodle.
Jan 23, 2015
Why Soup Is My Low-Carb Breakfast of Choice
I’m always looking for an easy, fast low-carb breakfast but given the frenetic pace of life — I often joke my hobby is rushing — it’s hard to resist the ease, portability, and affordability of carbs. However, I recently discovered a low-carb breakfast that works: soup — particularly fitting since The Kitchn is celebrating soup this month. Chicken vegetable soup for breakfast is warm, filling and best of all, easy.
Jan 23, 2015
Recipe: Egyptian Tomato Soup
If you know me just barely, you know that I’m summer’s biggest fan, and after 20 winters in the Northeast, I still moan and groan over winter’s double-whammy: no fresh vegetables in season and freezing temperatures. So today, in frigid Brooklyn, I give you a piece about a hot tomato soup a friend brought back from a recent trip to Egypt.
Jan 22, 2015
Why You Should Use Deep Bowls for French Onion Soup
If I’m thinking about ordering French onion soup at a restaurant, I take a look around and see if anyone else is eating it. While how the soup tastes is the most important factor, what the soup is served in is almost as important to me, so I try to scope it out before making my decision. Here’s why I’m so picky! What makes French onion soup so delicious? Is it the sweet, rich, deeply onion-y broth? Or is it the crunchy, toasted bread covered with molten, bubbly cheese?
Jan 22, 2015
5 Mistakes to Avoid When Making French Onion Soup
French onion soup is so simple, yet rich, luxurious, and deeply comforting. It’s a bistro classic that combines sweet caramelized onions and rich beef broth, then tops it off with a melty cheese-topped crouton. The ingredient list may be short and sweet, but preparing this soup takes patience and care. Before you take out the soup pot, scope out these mistakes to ensure your soup is the best it can be. Make it now!
Jan 22, 2015
What’s the Best Type of Miso for Miso Soup?
Miso soup always seems like such a perfect start to a sushi dinner. The briny broth wakes your stomach without weighing it down, warms you up, and primes you for the rice and fish meal to come. Making miso soup at home is actually quite easy and requires just a few ingredients. But which miso should you buy, and is there really a perfect one for making miso soup?
Jan 20, 2015
Recipe: Thai Coconut Soup
This Thai coconut soup is one of my absolute favorite soups for the winter — heck, for any season! With temperatures here in Edmonton, Canada plummeting to -40°C over the last week, this soup — with its delicately sweet, salty, and spicy flavors — has become more than just a craving: it’s a necessity. I love its versatility and how easy it is to make, particularly if you’ve made the curry paste in advance.
Jan 19, 2015
12 Ways to Put an Egg on It — Soup Style!
Want to add a little more oomph to your soup? The answer is simple: put an egg on it! Poached, fried, boiled, or whole — here are 12 ways you can add eggs to your soup. Put an egg on it! It’s the go-to solution for transforming your plate from not-so-filling to totally meal-worthy. Not only are they simple, quick cooking, and inexpensive, eggs work with everything from avocado toast to salads, polenta, pizza, and yes, even soup.
Jan 19, 2015
10 Things That Should Always Be Added to Soup at the Last Minute
Soup is usually a slow-cooked dish, and one in which all the elements and flavors come together with time. There are some things, however, that should always be added to soup at the last minute to help maintain the integrity of those additions and to retain the texture of your soup. Here’s a list of ten things that you shouldn’t add to soups until the last minutes before serving.
Jan 16, 2015
3 Ways to Benefit Your Community Through a Soup Swap
When you’ve never gone without, food can be taken for granted. But not everyone has this abundance, and food insecurity is a major problem in communities across America. So when I started Souper Heroes, it was with the goal of celebrating food on our tables while giving back what I, and my friends old and new, could to our local community. Here are three things I’ve learned about throwing events that celebrate and give back all at the same time.
Jan 16, 2015
The Easiest Way to Thicken a Soup
After simmering your soup until everything’s melded together and tasty, what do you do if the texture’s just a little too thin for your liking but everything else is perfect? Here’s an easy technique to help thicken your soup without the need for any additional cream, flour, fat, or other ingredients. Making soup doesn’t really require a recipe. All you need are some aromatics, vegetables, maybe some meat, and some time for everything to simmer together in broth.
Jan 14, 2015
Soup Swap 101: How To Throw a Soup Swap
This week we’re bringing you our first 2015 Gathering from The Kitchn: a soup swap! A soup swap is an easy, practical, and fun sort of party. You invite a bunch of soup-loving friends to come together and bring several quarts of soup to share. Then you take turns swapping soups and everyone goes home with different soup than what they brought. It is a great way to bring people together and foster home cooking, and it doesn’t take much preparation.
Jan 13, 2015
What’s Making Us Happy This Week: Beautiful Soup Bowls
From our favorite soup and sandwich set to jumbo mugs you just have to hold in your hand, these beautiful soup bowls are what’s making us happy this week. White Double-Handled Soup Crock: This set of two-handled soup bowls are perfect for making French onion soup. Dauville Handmade Bowl in Gold: Your soup has never felt fancier than when served in this stunning gilded bowl. Inside Out Bowls: Brighten up your dining table with these colorful, patterned bowls.
Jan 13, 2015
My Worst Cooking Disaster Involved a Fish (Naturally)
It was a few years before culinary school, and I suddenly had the urge to recreate a favorite soup from my beloved grandmother who had unexpectedly passed away the year before. What happened next was, hands down, my worst cooking disaster ever. Bored and unfulfilled at my desk job, my mind usually wandered to food and cooking during the interminable workday.
Jan 13, 2015
What Is Tomato Broth?
Q: I have a recipe that calls for “tomato broth.” (Part of a recipe for Panera Bread’s vegetable soup.) I’ve never heard of it — what is it compared to tomato soup, stock or base? It’s confusing. I have been online to get info but there seems to be no clarity in making it. Please kindly explain and help with a recipe for it so I can add it to the soup.
Jan 12, 2015
The 5 Best Types of Soups to Freeze
Soups are one of my favorite things to make and freeze. I love freezing soups because making a big batch to have both for dinner and to stash in the freezer is easy, and soups are healthy and filling. In fact, inspired by The Kitchn’s focus on soups this month, I made three in the last week! Here’s what you need to know about which soups hold up well in the freezer so you can build up your own stash!
Jan 12, 2015
Your Next Bowl of Soup Needs These Hungry Hippo Rolls!
One of my requisite sides when I serve soup is a big chunk of crusty baguette or a good roll. It’s perfect for mopping up the bottom of the bowl, plus it always proves more fun than eating with a spoon. It’s time to up my bread game, though. Why serve bread on the side when you can chomp down on a hippo roll that’s swimming in the bowl!? These perfect-for-soup rolls come from Sandra Denneler of the crafty DIY site, Handmade Charlotte.
Jan 9, 2015
Broth Concentrates Are the New, Better Bouillon Cubes
A few years ago I snagged some samples of beef broth concentrate at a food trade show, then saw that they had even more flavors like turkey and pho broth last year. I promptly forgot I had them until recently, then decided to give these little liquid packets a try. I’ve been pleasantly surprised with the results and now make sure they’re stocked in my pantry at all times!
Jan 9, 2015
Recipe: Fridge-Clearing Lentil Soup
The fridge-clearing soup is a staple at my house. In fact, fridge-clearing in general is a good way to characterize my cooking style. But there is something about a sack of lentils that brings out the best of vegetables that have seen better days. After three straight weeks of intense eating and carrying on in honor of the holidays, a soup that requires no shopping for ingredients is just what I need. Clean, simple cooking. Join me.
Jan 8, 2015
How To Make Soup From Almost Any Vegetable
30 days of broth
Clear out the crisper! With this formula, you can turn any number of vegetables into soup.
Jan 7, 2015
Can a Potato Really Fix a Too-Salty Soup?
Maybe you forgot to use low-sodium broth. Maybe you forgot that you were using something salty like bacon or ham in your soup and you threw in an extra pinch of salt. In either case, you now have a pot of too-salty soup — I was guilty of this just last night when making a big pot of turkey meatball soup, but luckily it was flavorful enough that I could dilute it with water.
Jan 7, 2015
10 Ingredients to Make Your Soup Even More Awesome
When I make homemade soup I like to separate my ingredients into two categories. There are the basic building block ingredients, like veggies, herbs, meat and stock, that form the general structure of the soup. Then, there’s my favorite category — the flavor boosters. These ingredients are key for a really flavorful soup, though they can easily be overlooked.
Jan 6, 2015
Why You Should Always Buy Low-Sodium Broth
As much as I’d like my refrigerator and freezer to always be stocked with delicious homemade chicken stock for cooking, reality doesn’t cooperate with me. With work and family obligations constantly competing for my time, sometimes I need some shortcuts to get dinner on the table. Store-bought broth is one such shortcut. Whether it’s for a quick soup or long braise, a can or box of broth is a lifesaver, but I only buy the low-sodium versions, and here’s why.
Jan 6, 2015
Recipe: Soba Noodle Soup with Mushrooms & Chard
I inevitably eat too much during the holidays, especially when I travel back home to Illinois. Because of this, I don’t necessarily look at the New Year as a time to eat healthier, but rather a welcome return to lighter fare and a relief from the heavier foods I just consumed. I like to pull in fresh flavors, use quite a bit of ginger, and include has many leafy greens as I can.
Jan 6, 2015