Archive for the ‘Year of Soup’ Category

Two hits and a miss

The third soup I tried seemed simple and nourishing.  I was perusing the January issue of Bon Appetit and came across two simple soup possibilities, a restorative beef broth and a cleansing ginger-chicken soup.  I was leaning toward the beef but using 4 lbs of bone in beef short ribs seemed pretty expensive and wasteful just for broth so I went with the chicken.

The recipe, should you be curious, can be found here.

I was excited about using fresh ginger in a soup recipe, and the smell as the soup was cooking was lovely.  I was curious about using a cut up raw chicken to make the broth and not say, browning it first or using a mirepoix for added flavor but figured I’d follow the recipe as written first.  But let me just say, I don’t know if there is a mistake in the recipe (using too much water for instance)  or what but the overall taste was so mild it was like spooning up ginger scented brownish water with chicken pieces.  It was disappointing.

That said, I would be happy to tweak it and hopefully ratchet up the flavor.  Maybe by using a mirepoix first would help.  Doubling the amount of ginger? Maybe.  Changing up the chicken a bit I think could be beneficial…and frankly as I mentioned in the last post velveting the chicken I plan on using in the finished soup could be a kick ass change.  We’ll see.

And if you’d like to velvet marinate some chicken for your soup you can go here, or see below.  (it is genius, for real.  mmmm…)

For the Velvet Marinated Chicken

  • 1 large egg white
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 3/4 lb. fresh chicken breast, skinned, boned and cut into strips 1 x 1/4 inch thick slices

Combine the ingredients, toss to coat and let marinate in the fridge for 2 hours or overnight.   Just prior to serving your soup, simmer some water in a small saucepan.  Add the chicken pieces and stir until the outside is white, about 30 to 40 seconds. Remove the chicken and set aside.  Then add the chicken pieces to almost finished soup to cook through, about 5 minutes.  Serve soup.

The next thing I plan on making from Bon Appetit is not a soup…fried chicken here I come. 😉


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The Year of Soup

The non-bloggyness continues.  Oy.  Start a new blog at the beginning of the year and then…pfft!  Well.  Let’s do over the do over then. 😉 

When the calendar year turned I declared it The Year of Soup. 

Yes you read that right.  The Year of Soup.  You see, I’m not a fan of soup.  I have avoided pretty much all soups except chicken noodle for most of my existence, and even then I only craved it when I was really sick.  There have been some times when I’ve enjoyed  a stray soup now and again and there have been some times when I was forced to eat it (childhood, and SEAmester come to mind almost immediately.)  

In the past few years I’ve revisited a lot of things that I hated in childhood and realized that they were not so bad, or in some cases AWESOME.  I’ve branched out with new to me vegetables and recipes.  And so, this year is my year to explore and possibly like soup.

And so, the new year started off with a bang.  Two soups in two days.  The first, made by The Beloved, was a childhood nemesis soup.  The dreaded, the EVIL…pea soup.  Ugh I can remember the look and smell and taste of it when my grandmother would make it.  It was my Nan and Dad’s favorite soup.  The sensory memory was so strong that it took me three or four days to actually eat some.  Sad I know, but there we are.  And when I did taste it?  REVELATION.  It was kick ass awesomely delicious.  SO good in fact that there is no photographic evidence of it.  I’ll take a pic next time.  Because there WILL be a next time.   Also, I’ll share the recipe soon with you guys so you can  possibly love it too. 🙂

The second soup was a random find on a blog somewheres…called restorative asian soup.  It was very good and had a nice gentle heat to it from the serrano chiles.  And I was excited to be using mushrooms in it as well.  I will also tell you that velveting the chicken was fantastic.  I shall definitely do that again, even in other soups because it was so very tasty.  Again, no pics of the soup, though there are some on the blog where I saw the recipe.

So.  Two days, two soups, and both yummy.  Would I make both again?  Yes, yes I would.

Personal growth is awesome. 😉

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