chicken and rice soup.

If I'm being honest with myself, this soup is the only thing I plan on eating between now and the first day of spring (only 55ish days from now!).   It popped up a number of times on my Instagram feed and I wondered if you could make a really satisfying chicken soup in under an hour.  It turns out you can and now I find myself making it for dinner (with leftovers for lunch) at least once a week.   

I think what really sets this apart is the addition of rice and sweet potatoes.  Both components kind of breakdown which some may not like, but I'm a fan of it because it gives the soup a really nice body - somehow more luxurious and decadent tasting then you would expect from a chicken soup.   

Chicken and Rice Soup with Sweet Potatoes and Greens 
Recipe adapted from Bon Appetit

1 lb. skinless, boneless chicken thighs (I've actually used skin on and bone-in with great success)
⅓ cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 2" piece ginger, peeled, thinly sliced
Kosher salt
2 small sweet potatoes, unpeeled, cut into ½"-thick rounds
2 Tbsp. fresh lime juice
2 Tbsp. soy sauce
½ bunch cilantro, coarsely chopped
2 - 3 cups baby kale, spinach, sliced swiss chard
Freshly ground black pepper
Sriracha for serving 

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.

Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lime juice, soy sauce, and greens; taste soup and season with salt if needed.

Divide soup among bowls. Top with cilantro, sriracha, and lots of black pepper.

Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.

curried lentil, tomato, and coconut soup.

Happy 2018.   I know I usually do a re-cap in this space and much like last year, I don't really feel like it.  2017 felt hard in a lot of ways and I don't want to dwell on it.  

I also don’t want to set any outright resolutions because resolutions really stress me out, but the idea of throwing some goals out there feels like a good thing so here it goes.  Find a photograph that I love and buy it.   Run/go to a gym class twice a week (ideally more) because I always feel better after.  Find more creative food solutions for beans and legumes.  Buy less stuff but when you do buy stuff try and buy it second hand.  If you can’t find a small company to buy from.   Make sure you only buy things that you really truly love and can’t live without.   Give and get more hugs.   Continue to read (especially books on topics you don’t know about).   Stop feeling the need to do too much (I’m looking at you weekend cooking projects).  It’s ok to just tackle one thing and tackle it well.   Figure out if it’s time to make a change in your career or if you’re just feeling impatient.  Hold Tyler’s hand more.  Get a cleaning person since cleaning is the source of almost all stress in your life.   Eat more soup since you love it, it’s filling, and it’s cheap.  Eat less cookies.   

And with that, let’s talk about this soup which was in the December/January issue of Bon Appetit.   It’s a Yotam recipe which pretty much guaranteed it was going to be good.  I loved it because it didn’t use chicken stock but instead relies on flavorful ingredients (tomato, coconut milk, etc.) to make a broth that tastes like it’s been cooking for hours.  Best of all it comes together in about 40 minutes, making it the perfect dish for a cold weekday dinner.  

Curried Lentil, Tomato, and Coconut Soup

Recipe from Bon Appetit 

2 tablespoons virgin coconut oil or extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 2½-inch piece ginger, peeled, finely grated

1 tablespoon medium curry powder (such as S&B)

¼ teaspoon crushed red pepper flakes

¾ cup red lentils

1 14.5-ounce can crushed tomatoes

½ cup finely chopped cilantro, plus leaves with tender stems for serving

Kosher salt, freshly ground pepper

1 13.5-ounce can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill. 

pasta e fagioli.

To counteract the effects of me eating my body weight in oysters and ridiculously good local beers while Tyler and I were in Charleston (oh and all the cookies I consumed before then), I've been on a bit of a soup kick.  

I've talked a lot about soup on this blog because I love it.  It's up there with cheese and peanut-butter as one of my favorite foods. It's satisfying and filling and it's my winter comfort food.  Most people think of comfort food, especially winter comfort food, as food involving cheese and butter.  But for me, brothy soups filled with pantry staples like beans, pasta, and carrots, is my kind of belly-warming comfort food.

This soup is about as basic as it gets but somehow all the basic ingredients come together to create a beautiful cohesive soup that makes cold January evenings all the more bearable.  

Pasta e Fagioli 
Recipe from Tasting Table

3 tablespoons olive oil, plus more for garnish
2 ounces pancetta, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 yellow onion, peeled and finely chopped
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary
3 garlic cloves, peeled and thinly sliced
2 cups dried white beans, soaked overnight
10 cups chicken stock
1 - 1 1/2 cups small pasta shells
Kosher salt and freshly ground black pepper, to tast
Grated Pecorino Romano or Parmesan, for garnish

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pancetta, carrot, celery and onion, and cook until golden brown, 10 minutes. Add the tomato paste, rosemary and garlic, and cook until the tomato paste is caramelized and the rosemary and garlic are fragrant, another 2 minutes.

Drain the soaked beans and add to the pot along with the chicken stock. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the beans are tender, 45 to 50 minutes. Add the pasta and cook another 10 minutes.

Taste and season with salt and pepper. Divide the soup between bowls and garnish with grated cheese. Serve.

andalusian gazpacho.

It's f-ing hot.   Not just hot but humid, muggy, and all around awful.  I just want to sit in a pool with an icy cocktail and a good book.    

In this weather, food just isn't appealing which is why I've found myself consuming gazpacho with abandon. Gazpacho is one of those things you either love or hate.  I personally love it.  It's refreshing yet satisfying, the way watermelon and ice cream is when the temperature are nearing 100 degrees.   

This particular gazpacho recipe is my go-to and has been for the last couple of years (it's a good way to use up any tomatoes that are nearing the end of their life).  The addition of smoked paprika, sherry vinegar, and olive oil results in an incredibly flavorful and well-rounded soup that I can't get enough of.   It makes for a perfect summer starter but I have no problem consuming a bowl of it as my meal.  

Andalusian Gazpacho
Recipe adapted from Serious Eats 

The original recipe is a little finiky since it has you freeze the vegetables so thee soup, after being blended, is already chilled and ready to eat.  I omit those steps and just place the soup in the fridge for an hour to chill it (a lazy person's approach and I'm ok with that).   I omit the onion because I loathe the flavor of raw red onion - if you aren't opposed to it, feel free to add it in.  Also I added in a little smoked Spanish paprika because I love that flavor with sherry vinegar and tomatoes.  

3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks
1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks
1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks (optional)
1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks
2 cloves garlic, peeled and smashed
1 1/2 teaspoons kosher salt, plus more to taste
4 ounces (about 2 slices) white sandwich, French, or Italian bread, crusts removed, torn into rough 1-inch pieces (see note)
1 cup extra-virgin olive oil, plus more for serving
1 teaspoon smoked paprika (spicy or sweet)
2 tablespoons sherry vinegar, plus more for serving
2 tablespoons finely minced chives
Freshly ground black pepper

Combine tomatoes, cucumber, onion (if using), pepper, garlic, salt, and bread in a large bowl and toss to coat thoroughly. Let sit at room temperature for 30 - 45 minutes.

Working in two batches as necessary, blend vegetables, juices, and bread at high speed, slowly drizzling olive oil and sherry vinegar into blender as it blends. Season to taste with salt and black pepper and add the smoked paprika. Place the soup in the fridge until cool.  Serve, drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives. Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.

creamy tahini and lemon aspragus soup.

Can we talk about how no one tells you how absolutely awful the home-buying process is?  How it's an endless sea of spending money, how it occupies all of your time and energy?  It's truly awful.  I keep reminding myself that there is a light at the end of this tunnel and that the whole thing will at some point be worth it by my god does it suck getting to that point.   

With the home search occupying what feels like every waking moment, I haven't had much opportunity to cook all of the spring things I want.  By the time I finally make it to the kitchen on a Tuesday evening, all I want to do is cook whatever will get dinner onto the table the quickest.  This means a lot of vegetable salads paired with cheese and crackers.  No one is complaining so I take that as a good thing.   

This soup, a departure from our almost daily salads,  falls into the quick and easy dinner meal.  It comes together in under 20 minutes, involves staple spring ingredients (i.e. asparagus and lemon), and tastes as if you slaved over an hour.   The tahini turns the soup impossibly silky smooth making it taste a lot more decadent then it really is.  

Creamy Tahini and Lemon-Asparagus Soup

Recipe from Dolly and Oatmeal

Makes 2 large servings or 4 small 

1 1/2 tablespoons extra virgin olive oil

1 bunch spring onions (or spring garlic), chopped (roughly 1 cup)

2 garlic cloves, roughly chopped

1 lb. asparagus, woody ends trimmed and cut into 1-inch pieces

2 1/2 cups chicken or vegetable broth (preferably homemade!)

1/4 cup fresh chives

2 2-inch pieces lemon peels

1/4 cup tahini paste

1 tablespoon fresh lemon juice

sea salt & fresh pepper

Optional Garnishes 

Asparagus ribbons

Pea tendrils or baby greens

Tahini paste

Heat a large soup pot over medium heat.  Once hot, add the olive oil and onion or garlic, stir and cook for 2-3 minutes, until soft and translucent.  Add the garlic, stir and cook for 30 seconds.  Add the asparagus and cook for 1 minute, then add the broth, chives, and lemon peels.  Bring soup to a boil, then turn heat down to a simmer and cook until the asparagus is tender, about 10-15 minutes. Remove soup from heat and let sit for 10 minutes.

Carefully transfer soup to an upright blender, add the tahini paste and lemon juice.  Blend on high for 1 minute, until smooth and creamy. Taste and adjust salt and/or lemon juice.

Return the soup back to the soup pot and bring to a simmer.  Garnish and serve hot. 

chickpea stew with tomato, tumeric, yogurt, and harissa.

There are two types of soup people in this world.  The people who can eat a bowl and have that be a meal (me!) and the people who eat a bowl and then wonder where the rest of their meal is (most everyone else).  Soup is usually a starter or a side to a sandwich, it is rarely the main attraction.

This soup is more substantial then most which lends itself to being the center of a meal rather then a supporting role.  More of a stew then a soup, it's chock-full of chickpeas (a full pound!), greens, and more flavor then I thought was even possible in a vegetarian, bean based pot of deliciousness.  It also gets better with age which means making a pot ensures you dinner for the better part of a week.  

If you feel you can't serve it without a side of something, a hunk of good crusty, nutty bread wouldn't be a bad accoutrement (OK, and maybe a wedge of cheese).             

Chickpea Stew with Tomato, Turmeric, Yogurt and Harissa
Recipe from the Gjelina Cookbook

The original recipe says you get 4-6 servings out of this soup.  Unless you are feeding 300 pound men I think 6 - 8 servings is more realistic.

Serves 6 - 8

1 pound of dried chickpeas
1 yellow onion, quartered
1 carrot, peeled and quartered
2 garlic cloves, smashed
1 bay leaf
4 fresh thyme sprigs
1/2 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 teaspoon of fennel seeds
1/4 cup of extra virgin olive oil
3 carrots, peeled and cut into half moons
1 yellow onion, coarsely chopped
3 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon of ground turmeric
3 fresh thyme sprigs
1 bay leaf
2 tablespoons of tomato paste
1 cup of dry white wine
4 cups of vegetable stock
1 bunch Tuscan kale or swiss chard, stemmed and cut into strips (2 inches, 5cm wide)
1 teaspoon of red wine or sherry vinegar
1/4 cup of harissa
1/3 cup of spiced yogurt (see recipe below)

In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.

For the chickpeas: In a large bowl, cover the chickpeas with water by 2 inches and soak overnight. Drain the chickpeas and rinse with cool water.

In a large soup pot over medium-high heat, combine the chickpeas, onion, carrot, garlic, bay leaf, and thyme. Add water to cover by about 2 inches. Season with a little salt. Bring to a boil, lower the heat, and simmer until the chickpeas are tender but still hold their shape, about 45 minutes. Discard the bay leaf. Cool the chickpeas in the cooking liquid and then drain, discarding the liquid. Set the chickpeas aside.

In a small, dry frying pan over medium heat, toast the cumin seeds, coriander seeds, and fennel seeds just until fragrant, about 3 minutes. Let cool. With a mortar and pestle or a spice grinder, grind to a powder.

In a clean, large soup pot over medium-high heat, warm the olive oil until hot but not smoking. Add the carrots, onion, and garlic; season with salt and pepper; and cook until the vegetables begin to soften and brown slightly, about 5 minutes.

Add the powdered cumin mixture and the paprika, turmeric, thyme, and bay leaf and cook until quite fragrant, about 3 minutes. Stir in the tomato paste, scraping the bottom of the pot frequently so that it does not burn, and cook until fragrant and beginning to brown, about 5 minutes.

Add the wine, bring to a boil, and cook, scraping up the browned bits on the bottom of the pan until reduced by more than half, 2-3 minutes. Add the stock, discard the bay leaf, and return to a simmer.

In a blender, combine 1 cup of the soup base with 2 cups of the cooked chickpeas and purée until smooth. Return the puréed beans to the soup pot. Throw the kale into the stew and cook until softened. Add the remaining cooked chickpeas and gently stir. Remove from the heat and let stand at room temperature for about 20 minutes.

Just before serving, adjust the salt and spike with the vinegar. Serve with a dollop of spiced yogurt and a drizzle of harissa.

Spiced Yogurt
Recipe from the Gjelina Cookbook

¼ tsp of coriander seeds (or ground coriander)
¼ tsp of cumin seeds (or ground cumin)
1 cup of Greek-style yogurt
2 Tbsp of chopped fresh cilantro
1 Tbsp of chopped fresh mint
2 Tbsp of extra-virgin olive oil
2 tsp white wine vinegar
Juice from 1/2 lemon
Kosher salt
3 Tbsp of water, or as needed

In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle. (Omit this step if using ground spices.)

In a food processor, combine the yogurt with the ground coriander and cumin, cilantro, and mint. Process until the herbs are broken down and the yogurt is tinted green, about 5 seconds. Add the olive oil, vinegar, and lemon juice and pulse just until incorporated. Taste and season with salt. Stir in the water, a little bit at a time, stopping when the yogurt is still thick but thin enough to drizzle from a spoon.

Over time, the lemon juice can cause the yogurt to break and lose its creamy texture, so make just a small amount and use it right away.

butternut squash soup with coconut milk, miso, and lime.

I've been eating a lot of soup lately.  I feel like I need to make up for all of October (and let's be honest the beginning of November) where the temperatures still felt like late summer/early fall and soup was the last thing I wanted to consume.  

Global warming is throwing my food eating game off.  

But now, as Tyler declared to me this morning, it is officially fall and soup is now a part of our weekly dinner cycle.   

Squash based soups, as much as I love them, can be a little boring at times.  No one wants to feel like a 30 year old eating baby food.   So I was pleasantly surprised when perusing Deborah Madison's Vegetable Literacy that she suggested you stir cooked rice into your squash soup.  It provides a nice chew and a pleasant textural contrast to an otherwise simple puree.  

The base of this squash soup is all of my favorite things namely miso and ginger with a good kick of heat.  That flavor profile is warming and interesting making it perfect for cold evenings (and a great light meal before and after the big Turkey day!).  

Butternut Squash Soup with Coconut Milk, Miso, and Lime
Recipe from Vegetable Literacy by Deborah Madison

Serves 4 to 6

One butternut squash weighing about 2 pounds is what’s needed here. The straight, easy-to-peel neck of the squash is cubed; the seed end is steamed and used to thicken the soup. That way, you get both a creamy texture and distinct pieces. The addition of rice makes the soup chewy and more interesting to eat in larger portions.

1 butternut squash (about 2 pounds)
2 tablespoons light sesame oil
1 large onion, diced
1 heaping tablespoon peeled and chopped fresh ginger
2 teaspoons crushed Aleppo pepper
1 teaspoon ground turmeric
1/2 cup cilantro stems or leaves, chopped, plus cilantro sprigs to finish
Sea salt
1 (15-ounce) can coconut milk
Juice of 1 lime
1/2 cup white or brown basmati rice
1 to 2 teaspoons coconut butter
3 tablespoons white miso

Cut the squash crosswise into 2 pieces just where the rounded (seed) end begins. Cut the rounded end in half lengthwise and start it steaming over simmering water while you go on to deal with the neck of the squash.

Peel the neck, slice it in half crosswise, then slice each half lengthwise into slabs about 3/8 inch thick. Cut the lengths into strips and then into 1/2-inch cubes. Heat the oil in a soup pot over medium-high heat. Add the onion, squash, and ginger, stir to coat, and cook, stirring occasionally, for a few minutes. Add the Aleppo pepper, turmeric, chopped cilantro, and 1 1/2 teaspoons salt. Cook for another 3 minutes, stirring occasionally, and then add the coconut milk and 3 cups water. Bring to a boil, lower the heat to a simmer, and cook until the squash is tender, about 25 minutes.

Meanwhile, return to the seed end of the squash. As soon as it is tender, lift the pieces onto your counter, scrape out the seeds, and scoop out the flesh. Puree the flesh with 1 cup of the liquid from the soup, plus extra water (or coconut milk, if you have some on hand) if needed to achieve a good consistency. Stir the puree into the soup. Taste for salt and season with the lime juice, to taste.

To cook the rice, bring 1 cup water to a boil. Add the rice and 1/4 teaspoon salt and bring back to a boil. Turn down the heat to low, cover, and cook until done, about 15 minutes.

Toss the rice with the coconut butter to taste.

Just before serving, dilute the miso in little of the soup liquid, mashing it until smooth, then stir it into the soup. Heat the soup, keeping it just below a boil, then ladle it into bowls. Add a little rice to each bowl, and finish with cilantro sprigs.

butternut soup with brown butter and nutmeg crème fraîche

Before you make a Thomas Keller recipe, you will read through the recipe and think to yourself this is insane. Thomas Keller recipes are absurdly particular, some may even say anal in their instructions.   Your immediate reaction will be to think you can cut corners - that it doesn't really matter how thick you cut your leeks and onions.  Roasting and cooking my squash isn't actually necessary. But, resist the urge to cut corners.  While the recipe may seem absolutely mad, you will be rewarded for your ability to follow instructions to a T.   

I was apprehensive of this particular squash soup recipe.  It seemed too finicky and particular for my tastes.   But the commentators raved and I remembered that Thomas Keller's Ad Hoc chocolate chip cookie recipe is my absolute favorite so I decided to give it a go.   

In short, this soup is kind of amazing.  

I've made a lot of squash soups in my day but this one is killer.  Impossibly flavorful, absurdly beautiful, and incredibly comforting.  It works for both an up-scale dinner party and a lazy Sunday evening dinner at home in your PJ's.   Despite all of the steps (and particulars of the recipe) it's kind of easy.  I don't know how such flavor is coaxed out of the simplest of ingredients, but somehow, someway it happens and it's a beautiful thing.     

Butternut Soup with Brown Butter and Nutmeg Crème Fraîche
Recipe adapted from Food 52 and Thomas Keller

Serves 6 

My inability to read a recipe properly left me roasting the entire squash and not just the bulb.  The soup was still killer so I don't think I harmed it any way but I imagine it is better to cook it as written.  Oh! A sprinkle of smoked spanish paprika at the very end is a very killer addition.   

One 3 to 3 1/2-pound butternut squash

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

2 sage sprigs

1 cup thinly sliced (1/8-inch thick) leeks, white and light green parts only

½ cup thinly sliced (1/8-inch thick) carrots

½ cup thinly sliced (1/8-inch thick) shallots

½ cup thinly sliced (1/8-inch thick) onions

6 garlic cloves, peeled and smashed

2 tablespoons honey

6 cups vegetable stock, plus extra if necessary

Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves

4 tablespoons (2 ounces) unsalted butter

¼ cup crème fraîche or sour cream

Freshly grated nutmeg

Canola oil (if using sage leaves)

12 sage leaves or 1 tablespoon minced chives

Kosher salt and freshly ground black pepper

Extra virgin olive oil

For the soup: Preheat the oven to 350° F. Line a small baking sheet with aluminum foil or parchment.

Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender.

Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

Meanwhile, using a paring knife or a peeler, carefully peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).

Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.

Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree. Strain the soup through a fine sieve into a bowl (optional). Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.

To complete: Place the crème fraiche or sour cream  in a chilled small metal bowl and stir in nutmeg to taste. Whisk with a small whisk until the crème fraiche/sour cream holds a shape. Cover and refrigerate.

Reheat the soup. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup. Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.

Meanwhile, if using sage leaves (optional), heat 1/8 inch of canola oil in a small skillet. When the oil is very hot, add the sage and cook for 30 to 45 seconds, turning the leaves to crisp them on both sides. When the bubbling stops, the moisture in the leaves will have evaporated and the leaves will be crisp. Drain the sage on paper towels and sprinkle with salt.

Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and garnish each with 2 sage leaves or some minced chives. Drizzle a little olive oil over the top.

spicy miso butternut squash soup.

I've got the flu (Happy 2014).

I can't bring myself to eat anything so instead of eating, I've spent the last 48 hours doing nothing but watching the Food Network and the Cooking Channel, drinking copious amounts of tea, and cooking in between hours spent lying on the couch.  (I am the worst sick person ever and can't lie down for more then a couple of hours.)

This soup was the result of me really wanting to use my new immersion blender and trying to make something super comforting. It's stick to your ribs thick (and healthy) with an incredible umami kick from the miso and tahini.  Those flavors pair incredibly well the sweet squash and tart lime juice.  All you need to serve it with is a thick slice of crusty bread to sop up any remnants.

Spicy Miso Butternut Squash Soups

Serves 3

3 cloves of garlic, minced
1 inch piece of ginger, grated
1 tablespoon coconut oil
1/4 - 1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 quart chicken or vegetable stock
2 cups butternut squash or pumpkin puree
3 tablespoons white miso
1 tablespoon rice vinegar
1/4 cup cilantro, minced
1 tablespoon tahini
Juice of 1 lime
Sesame seeds and additional cilantro for sprinkling

In a large pot, heat the coconut oil over medium heat.  Add the garlic and the ginger and cook, stirring on occasion until fragrant, about 1 minute.  Add the cayenne and the cumin and stir to combine.  Gradually pour in the vegetable or chicken stock.  Add in the squash puree, miso, rice vinegar, cilantro, and tahini. Cook for about 10 minutes allowing the flavors to meld.

Blend the soup using an immersion blender or pour it in a blender or Cusinart to blend. Pour the juice of the lime into the soup.  Serve immediately with a sprinkle of sesame seeds and cilantro if desired.

spicy coconut pumpkin soup.

I should forwarn all of you, that if you aren't a fan of pumpkin, squash, and other fall namesakes like that, you may shy away from this blog in the coming weeks.  Not to say that everything will be all squash all the time (I'm not a one trick pony), but I am currently like a dog with a cone on my head and all I can see and want to use is the aforementioned squash.  I am gravitating towards it at the farmers market and then turning it into breakfast sweets, pies, and pizza. It's getting a little insane and I am totally ok with that.    
This soup was made a couple of Sundays ago when the weather was so crisp and brisk that it practically screamed soup and sweaters.  The thing I love about this particular recipe is that if you already have puree ready, the whole thing comes together in well under 30 minutes (hooray!).  It's an incredibly complex tasting soup, the combination of sweet pumpkin with creamy coconut milk and spices creates an absurdly rich and intense dish. The lime juice brings a necessary level of accidity and really ties everything together so that you are left with a bowl of the most well-rounded soup ever.  Serving it with wedges of toasty pita ensures you get every last drop in your mouth (and trust me you want to scoop up every last drop).  

Spicy Coconut Pumpkin Soup

Recipe adapted from Love and Lemons

Makes 3 Servings (Which makes it great for dinner and lunch for 1 the next day!)

1 tablespoon coconut oil
2 cloves of garlic, minced finely
1 tablespoon red curry paste or Sriracha (I was out of curry paste so I subbed Sriracha in and found it to work great and more convenient since most people have that in the fridge already)
1 - 2 teaspoons grated ginger

1 ¾  cups of pumpkin (or butternut squash) puree (recipe for how to make it can be found here)
½  can coconut milk, full fat
2 cups veggie or chicken broth
2 tablespoons maple syrup

Juice of 1 lime
Pinch of cayenne
Salt and pepper to taste

Toasted pita and pumpkin seeds for serving (optional)

In a large pot over medium heat, heat the coconut oil.  Add the minced garlic, curry paste (or Sriracha) and ginger. Cook until fragrant, about 2-3 minutes.

Add the pumpkin/squash puree, coconut milk, broth, maple syrup, juice of half a lime, and a pinch of cayenne.  Turn the heat down to low and let simmer for about 10 minutes, allowing the flavors to meld.  Taste and add the juice of the other half a lime if you find it needs it, as well as salt, pepper, and more cayenne (I always add more cayenne since I like the extra heat with the squash/pumpkin). 

Ladle into bowls and serve with a drizzle of coconut milk and a pinch of cayenne on top along with the pumpkin seeds if you are using them as well.  

cream of tomato soup.

The arrival of fall marks the return of my favorite Steve Alan plaid button down, blazers as outerwear (and outerwear in general), olive green corduroys,  black ankle boots (I finally found the perfect pair), and soup for lunch.  I am one of those people who gets an immense amount of satisfaction from a bowl of soup, a chunk of crusty bread, and a wedge of cheese.  It’s a rustic, homey, and comforting meal that feels just right on a brisk fall day. 

Tomato soup is far and away my absolute favorite.  Mostly because it’s an excuse to eat grilled cheese (if you didn’t already know this I am a slight cheese fanatic) but also because it’s a really wonderful way to use up the last of the heirloom and roma tomatoes that are currently languishing at the farmer’s market and turn them into an incredibly satisfying meal.  I’ve made a lot of tomato soups in my day but this recipe is my absolute favorite (and you can make it in the winter using canned tomatoes!).  Roasting the tomatoes first intensifies their flavor causing the soup to taste even more tomato-y and rich.  The roasted tomatoes when paired with homemade stock makes for an incredibly well-flavored soup.  The (small) addition of cream helps turn this into a rather indulgent (yet still healthy) meal.  I plan on making another pot this weekend before tomato season is gone.  

Cream of Tomato Soup
Adapted from The America's Test Kitchen Cookbook 

So this recipe can be done one of two ways.  The first way is to use canned tomatoes but since we are still in tomato season I used assorted heirloom and roma tomatoes.  Both work amazingly well. 

2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved OR 5 pounds of mixed tomatoes (heirlooms and romas are what I used) (if using fresh you may not get 3 cups of juice so you can make up for the missing juice with water)
2 tablespoons dark brown sugar
3 tablespoons unsalted butter
4 cloves of garlic, minced

2 tablespoons tomato paste
2 tablespoon all-purpose flour
1 3/4 – 2 cups chicken stock, homemade or canned low-sodium
¼ - ½ cup heavy cream or half and half (depending on your preference) 
Salt and cayenne pepper

Adjust oven rack to upper-middle position and heat oven to 450°F. Lined rimmed baking sheet with foil. If using fresh tomatoes, bring a pot of water to boil.  Cut an “x” into the bottom of each of the tomatoes and place the tomatoes into the boiling water for 60 seconds until the skins loosen.  Once the skins are loose, place the tomatoes in a bowl of ice water or rinse them under cold water.  Cut in half or quarter them. (From this part forward these instructions apply to both types of tomatoes.) With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 - 45 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

Heat butter over medium heat in large saucepan until foaming. Add garlic and tomato paste. And stir occasionally until the garlic has softened and begun to brown about 2-3 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

Transfer soup to a blender or Cusinart and puree until smooth. Place pureed mixture in saucepan. Add cream and warm over low heat until hot, about 3 minutes. Season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)