Soak 1 ½ cups dried yellow peas for a few hours, then wash and drain. In a stock pot, sauté 1 finely minced onion in a little oil. When translucent, add 10 peeled, cleaned prawns (I used jumbo shrimp) and saute until slightly pink. Add yellow peas, ½ inch microplaned ginger (about 1 Tbsp), 5… Continue reading Burmese yellow pea and prawn soup
Tag: soups and stews
Italian fish soup with vegetables and herbs (zuppa di mare agli odori)
This recipe is loosely based on a recipe from Zuppa by Anne Bianchi. Saute 2 chopped onions, 6 cloves minced garlic, and ½ lb chopped baby carrots. When wilted, add 3 Roma tomatoes (chopped into large chunks), several sprigs fresh thyme (leaves only), 1 sprig rosemary, a few sprigs sage, several sprigs chopped fennel fronds,… Continue reading Italian fish soup with vegetables and herbs (zuppa di mare agli odori)
Brazilian chicken and rice soup with hearts of palm
Heat 1-2 tsp oil in a stock pot, then add 1 diced onion, 2 cloves minced garlic, 2 serranos and 2 jalapenos (seeded and sliced), 1 tsp allspice, and ½ tsp cayenne pepper. When fragrant, add ½ cup uncooked long-grain white rice, 9-10 cups chicken stock, and 13 oz can of coconut milk (here, I used light). Bring to… Continue reading Brazilian chicken and rice soup with hearts of palm
Ghanaian spinach and corned beef stew (nko to mireh)
My friend’s mother shared her family’s recipe with me, but at her request, I cannot post the recipe. It’s considered a family secret. If I find a similar recipe online, I will share it. (Aug. 2014)
Poached salmon in miso soup
This recipe is from Gordon Ramsay’s Home Cooking, a gift from my friend Michelle. (Sept. 2014)
Beef barley soup
This is one of Daniel’s favorite soups, and I love making it whenever we have leftover steak from Ray’s the Steaks. Heat olive oil in a large stock pot, then add 2 lbs beef oxtails. Sear on each side until browned (about 10 mins), then remove and set aside. Add a little more olive oil… Continue reading Beef barley soup
Portuguese kale and potato soup (caldo verde)
Bring 6 cups of water to a light boil, then add 1 lb yukon gold potatoes (about 3 medium), peeled andquartered, and a rough-chopped onion. Bring to a boil, season with 2 tsp salt and ¼ tsp black pepper. Cover and reduce to a simmer until potatoes are tender (20 mins). Using an immersion blender,… Continue reading Portuguese kale and potato soup (caldo verde)
Korean puréed soybean stew with kimchi and pork, family version (kong beejee)
Soak 2 cups dried soybeans for several hours, then clean and drain, and set aside. Sauté bite sized pieces of pork (here 1.5 lb of pork chops) until browned. Season lightly with salt and black pepper. Using the blender feature of a food processor, purée the soybeans with some water (about a 2:1 ratio). The… Continue reading Korean puréed soybean stew with kimchi and pork, family version (kong beejee)
Filipino chicken ginger soup with rice (arroz caldo)
This recipe is from a college friend, Monica. Place a whole chicken, cut-up, in a large stock pot. Add water to cover the chicken (about 10-12 cups), then bring to a boil, remove protein scum, reduce heat, and then add about ½ lb thinly-sliced, fresh ginger (you can leave the skin on). Cover and let simmer until chicken… Continue reading Filipino chicken ginger soup with rice (arroz caldo)
Roasted vegetable soup with lima beans
Broil on high: 3 eggplants (pierced a few times to release steam) for 30 mins. Turn over eggplant, then then add a second tray on the same level as the eggplant and add 2 seeded, halved bell peppers (here, red and orange) for 15 mins. Turn over the bell peppers, then add a tray of 3 tomatoes on… Continue reading Roasted vegetable soup with lima beans
Cooking Adventures 