Soup Archive

  • I don’t have enough ambition to cook my way through Mastering the Art of French Cooking or through The French Laundry Cookbook or definitely not through the Alinea cookbook. These women are the few and the brave. But the other day after prepping another quick and easy meal from Mark Bittman’s Kitchen Expresss, my husband announced, “Hey, we could cook our way through this book!.” And actually, we are, if in a random, disorganized manner. Now that we’ve set it as an actual goal, watch this space for more and more Bittman recipes. The other day we whipped up a...

    Kitchen Express White Bean Stew

    Posted on 2010.03.03 | No Comments
    I don’t have enough ambition to cook my way through Mastering the Art of French Cooking or through The French Laundry Cookbook or definitely not through the Alinea cookbook. These women are the few and the brave. But the other day after prepping another quick and easy meal from Mark Bittman’s Kitchen Expresss, my husband announced, “Hey, we could cook our way through this book!.” And actually, we are, if in a random, disorganized manner. Now that we’ve set it as an actual goal, watch this space for more and more Bittman recipes. The other day we whipped up a...

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  • For Chinese New Year we decided to go with a Chinese soup — of Teo Chew origin, with some Hokkien in there too — so well tied to our heritage. It's essentially a big bowl of pork spare ribs, boiled up in all those spices so they penetrate the meat. And I have been craving it all winter. And here I will admit to some laziness. Because while I'm sure there are many recipes to be found (and include ingredients such as ginseng, star anise, cinnamon, cloves, dang gui, fennel seeds and garlic according to Wikipedia), I took the total...

    Sunday Dinner: Bah Kut Teh

    Posted on 2010.02.14 | 1 Comment
    For Chinese New Year we decided to go with a Chinese soup — of Teo Chew origin, with some Hokkien in there too — so well tied to our heritage. It's essentially a big bowl of pork spare ribs, boiled up in all those spices so they penetrate the meat. And I have been craving it all winter. And here I will admit to some laziness. Because while I'm sure there are many recipes to be found (and include ingredients such as ginseng, star anise, cinnamon, cloves, dang gui, fennel seeds and garlic according to Wikipedia), I took the total...

    Continue Reading...

  • I’ve been in love with Fine Cooking’s Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish since finding it in the December issue last year and whipping up a batch for the holidays. Who wouldn’t love a recipe that’s super easy to whip up but tastes elegant and exquisite? With the added bonus of being “customizable” to taste with your personal amount of relish? The recipe suggests orange cauliflower, but when I saw this beautiful head of purple cauliflower at the store, I couldn’t resist the thought of a bowl of lavender soup.  The only question was, would the color...

    Sunday Dinner: OMG What’s That? Soup

    Posted on 2010.01.18 | No Comments
    I’ve been in love with Fine Cooking’s Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish since finding it in the December issue last year and whipping up a batch for the holidays. Who wouldn’t love a recipe that’s super easy to whip up but tastes elegant and exquisite? With the added bonus of being “customizable” to taste with your personal amount of relish? The recipe suggests orange cauliflower, but when I saw this beautiful head of purple cauliflower at the store, I couldn’t resist the thought of a bowl of lavender soup.  The only question was, would the color...

    Continue Reading...