Soups Recipes

Bun Canh Do Bien Recipe (Vietnamese Crab Noodle Soup) Recipe

Bun Canh Do Bien Recipe (Vietnamese Crab Noodle Soup)

05.15.14 by Jackie

The idea of eating hot soup during May sounds strange to many people. But in tropical countries, consuming hot broth at any time of the day (even for breakfast!) is normal. Odd as it is, hot liquid on a hot day does seem to help your body stay cool. With this factoid and the heat spike we've been experiencing in the Bay Area, I prepared bún canh đồ biển

It has a sweet, red-colored broth (I used annatto seed oil to color it). The soup is fairly soft in texture: round, thick noodles are used and cá hồng (red snapper), crab meat, shredded lettuce, bean sprouts and sugar snap peas are added at the last minute. 


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Zucchini and Pea Soup Recipe Recipe

Zucchini and Pea Soup Recipe

05.08.14 by Jackie

The weather isn't as warm these days compared to last week. I prepared a hearty soup made exclusively of vegetables I was able to harvest from our garden, except for the canned pinto beans.

Harvesting ingredients planted by the girls, Lulu and even baby Aria made me proud. They appreciate that we get to grow organic fruits and vegetables. So far we have been able to eat strawberries, Creole onions, green onions, zucchini, peas and the first tomatoes that have started peaking. Can't wait to see what the rest of the season will have for us!


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Red Wine Onion Beef Broth Recipe

Red Wine Onion Beef Broth

03.25.14 by Jackie

My husband Lulu is traveling all week, but right before taking him to the airport, his allergies were bothering him. I gave him antihistamine and prepared a French onion soup-inspired broth to ease his congestion. The broth was made of a combination of red wine, beef bones and loads of onions. I thickened it with a simple roux (flour and butter mixture) and upped the flavored with fresh thyme.  

I served the broth with cheesy cornucopia (horn-shaped) puff pastry  appetizers. They provided the perfect contrast of texture with the flavorful broth.


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Cannellini Bean Soup with Arugula Recipe

Cannellini Bean Soup with Arugula

03.11.14 by Jackie

Cannellini bean soup is an easy dish I can whip up in no time. It's also a meal I can be sure everyone is going to enjoy. It's vegetarian, it contains no major food allergens and even baby Aria can eat it easily.

I try to always have fresh greens in my refrigerator. I usually toss them in a simple salad, I also make pesto or use them as garnish for appetizers, pizza and sandwiches. The addition of arugula at the last minute provides color and a peppery flavor to the otherwise fairly bland, pale soup. To ensure the nutrients of the arugula were still intact, I added finely chopped arugula only at the last minute, so it barely wilted in the soup.


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Vegan Coconut Soup Recipe Recipe

Vegan Coconut Soup Recipe

01.16.14 by Jackie

I usually pair coconut soup with seafood.  To ensure that the rest of the family could share a similar meal with me, I made scallop-lookalike sweet potato out of a Vietnamese root vegetable called khoai tu. It resembles sugar cane but once cooked, it's starchy with a subtle sweetness. I cut it into the dimension of sea scallops and pan-fried them. Once the fragrant coconut broth is ready, you just need to add the wonderful looking vegetarian "scallops".

Khoai từ has been available at the Asian market this season but it's a little pricey. I think this would make a fabulous dish for you to serve if you celebrate the Vietnamese New Year. I'll try to have a vegetarian diet the days before and after New Year's Day but since it isn't time for the festivities just yet, I indulged in the real thing with fresh, large and sumptuous sea scallops.

 


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