You have reached your limit of free articles this month.

Enjoy unlimited access to myStatesman.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myStatesman.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myStatesman.com.

4 recipes for soup basics


RECIPE: Roman Egg Drop Soup (Stracciatella alla Romana)

Yield: About 6 servings

Total time: About 25 minutes

Ingredients:

1/4 cup extra-virgin olive oil

2 medium yellow onions, diced

Kosher salt

6 large eggs

1/2 cup finely grated fresh Parmesan, rind reserved, plus more for serving

Pinch of freshly grated nutmeg

Freshly ground black pepper

8 cups chicken stock, preferably homemade

2 tablespoons finely chopped flat-leaf parsley

Preparation:

1. Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.

2. In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, 1/2 cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.

3. When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.

4. Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

RECIPE:

Whatever You Want Soup

Yield: 6 to 8 servings

Total time: About 45 minutes

Ingredients:

4 tablespoons butter, olive oil or neutral-tasting oil

2 medium onions, diced

3 cloves garlic, sliced

Kosher salt

6 to 8 cups meat, vegetables or other add-ins

About 1 1/2 pounds raw, boneless chicken

About 8 cups water or chicken stock, preferably homemade

Preparation:

1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons butter or oil. When the butter melts or the oil shimmers, add onions and garlic, and a generous pinch of salt.

2. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.

3. Place the meat, vegetables and other add-ins in the pot, along with the raw chicken (if using), and add enough liquid to cover. Season with salt. Increase heat to high and bring to a boil, then reduce to a simmer.

4. Cook until the flavors have come together and the vegetables and greens are tender, about 20 minutes more. If you added raw chicken, remove it from the soup when cooked, allow to cool, shred and return to the soup. Taste and adjust for salt.

5. Add more hot liquid if needed to thin the soup to desired consistency. Taste and adjust for salt.

6. Serve hot, and garnish as desired.

Tips:

For add-ins, you can use a combination of vegetables diced into 3/4-inch pieces (use one or more of carrots, fennel, celery, leeks, winter squash, potatoes or parsnips); cooked beans, lentils or chickpeas; up to 4 cups of sliced kale or green cabbage; or up to 3 cups of cooked, shredded chicken or pork, if not using raw chicken.

If desired, replace some of the liquid with bean broth, heavy cream, chopped tomatoes in their juices or full-fat coconut milk.

RECIPE:

Butternut Squash and Green Curry Soup

Yield: 6 to 8 servings

Total time: About 1 hour

Ingredients:

For the soup:

4 tablespoons coconut oil or neutral-tasting oil

3 medium shallots, diced

1 (2-inch) piece of fresh ginger, peeled and thinly sliced

1 lemongrass stalk, cut into 3-inch pieces

Kosher salt

2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes

2 (13 1/2-ounce) cans coconut milk

6 to 8 tablespoons Thai green curry paste, or to taste

3 tablespoons fish sauce

3 to 4 cups water or chicken stock, preferably homemade

For the garnish:

3/4 cup raw peanuts

3/4 cup unsweetened raw coconut flakes

2 tablespoons fish sauce

8 small dried red chilies, such as Japones or chiles de árbol, thinly sliced

1 tablespoon neutral-tasting or melted coconut oil

1 tablespoon minced lemongrass

1 teaspoon sugar

10 lime leaves, thinly sliced (optional)

Handful of Thai or Italian basil leaves

2 to 3 limes, quartered

Preparation:

1. Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.

2. Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.

3. Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chilies, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.

4. Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.

5. Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.

6. Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

RECIPE:

Chicken Stock

Yield: About 6 quarts

Total time: 7 to 9 hours

Ingredients:

4 pounds raw chicken bones

6 quarts water

2 onions, unpeeled, quartered

2 carrots, peeled and halved crosswise

2 celery stalks, halved crosswise

1 teaspoon black peppercorns

2 bay leaves

4 thyme sprigs

5 parsley sprigs (or 10 stems)

1 tablespoon white-wine vinegar

Preparation:

1. Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.

2. Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)

3. Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.

4. Strain the stock through a fine-meshed sieve. Let cool.

5. Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.


Reader Comments ...


Next Up in Austin360 Eats

Can a pho that was taken over by soggy noodles be saved?

Food writer Emily Horton joined The Washington Post Food staff to answer questions from readers. Here are edited excerpts from that chat. Recipes whose names are capitalized can be found in our Recipe Finder at washingtonpost. com/recipes. Q: I made pho for dinner with a friend and learned some lessons in my attempt to take a shortcut when I was running...
A rare 100-point wine
A rare 100-point wine

It isn't often that I award a wine a perfect score of 100 points. I don't keep track, but over the past 25 years and the thousands of wine samples that have crossed my desk, I'd guess I've unloaded a 100-point rating a dozen times -- two dozen at most. I remember a vintage of the Feudi di San Gregorio Serpico from Italy and the Stelling Vineyard Cabernet...
Healthier baking
Healthier baking

According to the 2015-2020 Dietary Guidelines for Americans, a healthy diet limits the amount of calories people should consume from added sugars and saturated fat. Does that mean no desserts? While many baked goods are a major source of both added sugars and saturated fat, dessert still can be an enjoyable part of a full and well-balanced eating pattern...
Enjoy the show - and pass the pierogi
Enjoy the show - and pass the pierogi

There are real pies made for the audience in the Tooting Arts Club's production of "Sweeney Todd." And if you know anything at all about the musical, that sentence should make you feel equal parts giddy and revolted. The audience walks into a theater that has been fitted out to look like Harrington's, an ancient, real meat pie shop in London...
Montreal chefs are fuming over a casino’s French import
Montreal chefs are fuming over a casino’s French import

The part of Quebec’s government responsible for luring tourists to this city singles out one star attraction in particular. “Food is a Montreal passion,” the tourism ministry boasts prominently on its website. “The city has the largest number of restaurants per resident in all of North America.” Several of them sit reliably...
More Stories