Soups Recipes

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Saffron Pumpkin Soup Served in Mini Pumpkin Bowls Recipe

I remember having a delicious velouté de potiron au safran in a French restaurant back when I was still living in Paris. I remembered it had a very nice earthy flavor of pumpkin, chanterelles, walnuts and saffron. The flavors are perfect for Thanksgiving, and given the season, I thought I'd try to recreate it.

I roasted the pumpkin to enhance and accentuate the sweetness without overpowering the soup. Instead of using potatoes as a thickening agent as I normally do, I decided to add pan-fried plantains to complement the sweetness of the pumpkin.

To match the elegant flavors of the soup, I created bowls out of mini-pumpkins for serving. The final result was as visually appealing as it was delicious, and met with a round of "oohs" and "ahs" when I brought it to the dinner table. It's a great first course, and best of all, there aren't any plates to wash when everyone's done!

Veloute de potiron au safran


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Vegetarian Lentil Soup Recipe

Vegetarian Lentil Soup

11.05.09 by Jackie

Sunny had an orthodontist appointment today and she got tighter elastic bands on her braces. The poor thing couldn't chew solid foods. I had to make her something that wouldn't cause any pain, and after looking through the pantry I decided to make her a bowl of hot lentil soup. She loves hot and spicy foods, so I added some leftover harissa "ice cubes" (see tips) from the freezer to the soup to give it a kick and to complement the earthy flavors of the lentils.

You'll enjoy this soup even if you haven't had recent dental work done. It's a great cure for the cool weather we've been having as well.


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Vietnamese Spinach and Shrimp Soup (Canh Mong Toi) Recipe

Canh tôm rau mồng tơi, literally a soup made with tôm, or shrimp and mồng tơi, or spinach, is usually served as a side dish along with steamed jasmine rice and a dish of meat. 

Rau mồng tơi is a tender and sweet leafy vegetable that is unknown in Western cuisine. In Vietnam, it is a staple of lower income people. In fact, there is a saying using this leaf, "Nghèo rớt mồng tơi!", which approximately translates to "dirt poor". Like rau muống, another Vietnamese leafy vegetable, it is quite expensive in America. I've probably said it in the past: immigrants crave the foods of their childhood and are willing to pay more for the memories. And this soup fits the bill.


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Bun Mang Ga (Vietnamese Bamboo Shoots and Chicken Vermicelli Rice Noodle Soup)   Recipe

In Vietnamese cuisine, it is very common to eat soup for breakfast. Súp bún măng gà, literally bamboo and chicken rice noodle soup, is a wonderful way to start your day. The key to making excellent soup is to make excellent broth, and that is largely dependent on using young bamboo shoots and infusing it with the aroma of chicken.

This recipe is also perfect for a rainy day or when you're a little under the weather. You can make a big pot of the broth and freeze it for later use. Just reheat, add some cooked chicken and bamboo shoots, and you're ready to eat. Try this recipe the next time you need some chicken noodle soup for your soul.


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Corn Chowder Recipe Recipe

Corn Chowder Recipe

08.22.09 by Jackie

Chowders, like many other Western soups, are thickened with a roux. A roux is a combination of flour, butter and milk. To make corn chowder, just add corn kernels and some diced potatoes for texture. It couldn't be simpler than that!

I think chowder comes from the French word chaudière, which is the name of the pot in which the soup is made. It seems though, that the dish first gained popularity in New England. Traditional chowder is prepared with seafood, but I only had some fresh ears of corn on hand. After making countless corn salads, grilled corn on the cob and desserts, it was time to make some good ol' comfort food for dinner.


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