Serves 4-6

2 Roma tomatoes, cored

5 large garlic cloves, peeled

1/2 small white onion, roughly chopped

3 slices thick-cut bacon, diced

1 teaspoon (5 mL) kosher salt

1 teaspoon (5 mL) freshly ground black pepper

1 teaspoon (5 mL) ground cumin

1/2 teaspoon (2.5 mL) red pepper flakes

1 large egg white

1/3 cup (80 mL) minced fresh cilantro leaves

1 cup (150 g) fresh, cooked or thawed frozen corn kernels

4 ounces (113 g) cotija cheese, crumbled (1 cup)

1 pound (450 g) ground beef (90% lean)

3 tablespoons (45 mL) vegetable oil

8 cups (1.9 L) beef broth

For Serving

Chipotle chile powder

Diced white onion

Crumbled chicharrón

Lime wedges

In a blender, combine the tomatoes and 1 garlic clove, blend until smooth, then transfer to a small bowl.

In a food processor, combine the onion and the remaining 4 garlic cloves and pulse until very finely chopped.

Transfer to a different, large bowl.

Add the diced bacon to the food processor and pulse until finely chopped.

Add to the bowl of onions and garlic, along with the salt, black pepper, cumin, red pepper flakes, egg white, half of the cilantro, the corn, and 3/4 cup (84 g) of the cotija cheese.

Stir until combined, then add the ground beef and, using your hands, mix thoroughly until all of the ingredients are evenly distributed.

Shape the mixture with moistened hands into 24 balls, each 1 1/2 to 2 inches ( 3.75 - 5 cm) in diameter, and place them on a plate as you go.

Press Sauté-high on the Instant Pot and heat the oil.

Add the meatballs in a single layer, working in batches if necessary, and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.

Transfer to a clean plate.

Add the pureed tomatoes to the pot and cook, stirring occasionally, until thickened, about 5 minutes, scraping up any browned bits on the bottom of the pot.

Return the meatballs to the pot, then pour in the broth.

Press Cancel.

Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 5 minutes.

When the cooking program is complete, press Cancel.

Perform a quick pressure release by moving the Pressure Release to Venting.

Open the pot, then stir in the remaining cilantro.

Taste and adjust the seasoning with salt if needed.

Using a slotted spoon, divide the albóndigas evenly among warmed bowls.

Ladle the hot broth over the top.

Sprinkle each bowl with 1 tablespoon (15 mL) of the remaining cotija cheese and serve right away, passing the chipotle chile powder, diced onion, chicharrón, and lime wedges on the side.

Serves 8

1 pound (450 g) dried cannellini beans, soaked overnight, drained

2 medium leeks, white and light green parts only, chopped (about 2 cups (300 g))

2 celery stalks, chopped (about 1 cup (150 g))

1 large carrot, peeled and chopped (about 1 cup (150 g))

2 fresh bay leaves

1 teaspoon (5 mL) crushed red-pepper flakes, or more to taste (if/when I make again, I will use more)

2 large bunches swiss chard, washed, tough stems removed (about 2 1/2 pounds (1.1 kg))

3 tablespoons (45 mL) kosher salt

1/3 cup (80 mL) extra-virgin olive oil

8 garlic cloves, peeled and sliced

Put the drained cannellini beans in a large soup pot with the leeks, celery, carrot, bay leaves, and 1/2 teaspoon (2.5 mL) of the red-pepper flakes.

Add 8 quarts (7.6 L) of cold water, and bring to a rapid simmer. (I used 5 quarts.)

Partially cover, and cook until the beans are almost tender, about 1 1/2 hours.

Add the swiss chard and salt. (Because I was using considerably less water, I only put in 2 tablespoons of salt.)

Cover, and cook until the swiss chard is tender, 15 to 20 minutes more.

When the soup is ready, heat the olive oil in a medium skillet over medium heat.

When the oil is hot, add the garlic and remaining 1/2 (2.5 mL) teaspoon red-pepper flakes.

Cook until the garlic just begins to turn golden and is fragrant, about a minute, then ladle in a couple cups of soup, and stir to incorporate the flavored oil into the soup.

Transfer the contents of the skillet to the large pot of soup, mix well, and serve.

Serves 4

Garlic Broth

3 small heads garlic, smashed and peeled

1 tablespoon (15 mL) olive oil

Kosher salt, to taste, optional

Freshly ground black pepper, to taste, optional

For the rest of the soup

4 teaspoons (20 mL) kosher salt

1/2 teaspoon (2.5 mL) freshly ground black pepper

8  slices (1/4-inch (.5 cm) thick) French bread, dried for several hours or overnight

4 eggs

Grated Parmesan cheese, for serving

First, make the garlic broth:

Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.

In a medium saucepan, heat the oil over low heat.

Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes.

Don't let the garlic brown.

Pour in 9 cups (2.25 L) water.

Bring to a boil.

Lower the heat and simmer, uncovered, for 40 minutes.

The garlic will be very tender.

Makes 8 cups (2 L)

Barbara Kafka says to season with S&P if you're going to eat this on its own. I thought it looked and tasted not super pleasant so I immersion blended the garlic. I bet you could also remove the garlic and mash it with a fork and stir back in. Regardless, I thought this was a huge improvement in taste and texture.

Now for the soup:

In a large deep frying pan, combine the garlic broth, salt, and pepper over medium heat.

Arrange the bread slices around the edge of the pan, slightly overlapping them and leaving a circle about 6 inches (15 cm) in diameter in the center. Bring to a boil.

Lower the heat so the liquid is at a lively simmer.

Crack the eggs into the pan so they form a ring, without touching, toward the center of the pan. (If preferred, crack the eggs one at a time onto a saucer and slide them into the broth.)

Cook just until the whites and the surface of the yolks are set, 3 to 4 minutes.

Spoon broth over the tops of the yolks if they aren't submerged.

To serve, ladle the broth and bread into large warm soup bowls and top each with an egg.

Pass Parmesan at the table.

-----

This was...weird. It tasted better than it looked, but maybe not by much. If anyone else has a garlic soup recipe out there that they love, I'm all ears. At this point, I'd rather have a garlicky stracciatella.

Serves 8-10

2 1/2 pounds (1.1 kg) asparagus, washed and trimmed

3 tablespoons (30 mL) butter

3 whole cloves garlic, peeled

1 Spanish onion, peeled and diced

2 ribs celery, diced

1 bulb fennel, diced

6 medium Yukon Gold or red bliss potatoes, peeled and roughly chopped

6 cups (1.5 L) vegetable or chicken stock

1 cup (250 mL) white wine

8 fresh basil leaves, chopped

6 sprigs fresh dill, chopped

1/4 cup (60mL) chopped fresh tarragon leaves

1 tablespoon (15 mL) dry mustard

2 cups (475 mL) light cream

Kosher salt and freshly ground black pepper, to taste

2 hard-boiled eggs, sliced for garnish

Cut off the asparagus tips and set aside.

Using a food processor fitted with the slicer blade, cut the asparagus stems into small slices.

This will help break up the fibrous threads that could make the soup stringy.

Don't try to use a knife—it won't be effective for this job.

Melt the butter in a stockpot over medium-high heat.

Add the garlic, onion, celery, and fennel.

Sauté for 7 minutes.

Add the sliced asparagus and potatoes.

Sauté for an additional 3 minutes.

Add the stock and wine.

Bring to a boil.

Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes.

Remove from the heat.

Add the basil, dill, tarragon, mustard, cream, salt, and pepper.

Use an immersion blender to puree the soup until smooth.

Add the asparagus tips to the soup and increase heat if needed. When the asparagus tips are tender (2 min), serve, garnished with a few slices of hard-boiled egg.

Serves 4-6

1/4 cup (60 mL) heavy cream

3 tablespoons (45 mL) sour cream

2 tablespoons (30 mL) plus 1/2 teaspoon (2.5 mL) extra-virgin olive oil

1/4 teaspoon (1.25 mL) finely grated lemon zest plus 1/2 (2.5 mL) teaspoon juice

1/2 teaspoon (2.5 mL) minced fresh tarragon

Salt and pepper

1 onion, halved and thinly sliced

3/4 teaspoon ( 3.75 mL) light brown sugar

3 ounces (84 g) white mushrooms, trimmed and sliced thin

2 garlic cloves, minced

Pinch cayenne pepper

3 cups (700 mL) water

3 cups (700 mL) vegetable broth

1/3 cup (65 g) Arborio rice

12 ounces (340 g) Swiss chard, stemmed and coarsely chopped

9 ounces (260 g) kale, stemmed and coarsely chopped

1/4 cup (60 mL) fresh parsley leaves

2 ounces (56 g) (2 cups) baby arugula

Combine cream, sour cream, 1/2 teaspoon (2.5 mL) oil, lemon zest and juice, tarragon, and 1/4 teaspoon (1.25 mL)  salt in bowl.

Cover and refrigerate until ready to serve.

Heat remaining 2 tablespoons (30 mL) oil in Dutch oven over medium-high heat.

Stir in onion, sugar, and 1 teaspoon salt and cook, stirring occasionally, until onion releases some moisture, about 5 minutes.

Reduce heat to low and cook, stirring often and scraping up any browned bits, until onion is deeply browned and slightly sticky, about 30 minutes.

(If onion is sizzling or scorching, reduce heat, if onion is not browning after 15 to 20 minutes, increase heat.)

Stir in mushrooms and cook until they have released their moisture, about 5 minutes.

Stir in garlic and cayenne and cook until fragrant, about 30 seconds.

Stir in water, broth, and rice, scraping up any browned bits, and bring to boil.

Reduce heat to low, cover, and simmer for 15 minutes.

Stir in chard, kale, and parsley, 1 handful at a time, until wilted and submerged in liquid.

Return to simmer, cover, and cook until greens are tender, about 10 minutes.

Off heat, stir in arugula until wilted.

Working in batches, process soup in blender until smooth, about 1 minute.

Return pureed soup to clean pot and season with salt and pepper to taste.

Drizzle individual portions with lemon-tarragon cream, and serve.

-----

The Lemon-Tarragon cream is a great garnish and there are so many things I want to try it on. But as far as green soups go, I'm sticking with Anna Thomas (Love Soup) and most of her arsenal of green soups...end result is tastier and has better texture, I think.

Serves 8

4 ounces (112 g) meaty salt pork, rind removed and cut into 1/3-inch (9 mm) dice - couldn't find; just used bacon

2 tablespoons (30 mL) unsalted butter

2 medium onions (14 ounces (390 g)), cut into 3/4-inch (19 mm) dice

6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon (15 mL)) - just used dried thyme

2 dried bay leaves

2 pounds (900 g) Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch (9 mm) thick - my potatoes were huge so I diced

5 cups (1.25 L) Fish Stock, Chicken Stock, or water (as a last resort)

Kosher or sea salt and freshly ground black pepper

3 pounds (1.35 kg) skinless haddock or cod fillets, preferably over 1 inch (2.5 cm) thick, pinbones removed

1 1/2 cups (350 mL) heavy cream (or up to 2 cups (475 mL) if desired)

For garnish

2 tablespoons (30 mL) chopped fresh Italian parsley

2 tablespoons (30 mL) minced fresh chives

Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown.

Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned.

Add the potatoes and stock.

If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.

If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch.

Reduce the heat to low and season assertively with salt and pepper (you want to almost over-season the chowder at this point to avoid having to stir it much once the fish is added).

Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.

Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat; don't let it boil.

Warm the cracklings (or crumbled bacon) in a low oven (200 F / 93 C) for a few minutes.

Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around.

Scatter the cracklings (or crumbled bacon) over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

Serves 4

Soup:

4 tablespoons (60 g) unsalted butter

1 pound (450 g) Vidalias or other sweet onions, thinly sliced (about 6 cups)

1/2 pound (230 g) red onions, thinly sliced (about 3 cups)

1/2 cup (75 g) thinly sliced shallots

4 cloves garlic, minced

2/3 cup (160 mL) dry red wine

3 cups (700 mL) vegetable stock

1 tablespoon (15 mL) minced fresh thyme, or 1 teaspoon (5 mL) dried thyme

salt and freshly ground pepper to taste

Toasts:

1/4 cup (2 ounces / 50 g) fresh white goat cheese (chèvre)

1 teaspoon (5 mL) extra-virgin olive oil

1 small garlic clove, minced

1/2 teaspoon (2.5 mL) minced fresh rosemary, or a pinch of dried rosemary, crushed

dash of salt and freshly ground pepper

8 1/2-inch (12 mm) slices baguette

Serve this soup in ovenproof bowls, so the goat cheese can soften under the broiler.

To make the soup:

Melt the butter in a Dutch oven over medium heat.

Add the onions and stir well to coat with the butter.

Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes.

Increase the heat to medium; uncover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes. (Don't let the onions burn, or they'll become bitter.) (I had to cook these way longer and they didn't come close to looking caramelized, FYI.)

Add the shallots and garlic; cook, stirring constantly, for about 2 minutes.

Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes.

Add the vegetable stock and thyme; bring to a boil.

Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes.

Season to taste.

To prepare the toasts:

Position an oven rack about 4 to 5 inches (10-13 cm) from the broiler heating

element; preheat the broiler.

Stir together the goat cheese, olive oil, garlic, rosemary, salt, and pepper in a small bowl.

Arrange the bread slices in a single layer on a baking sheet.

Lightly toast under the broiler for about 1 minute on each side, or until crusty on the outside, soft on the inside.

Spread each bread slice with the goat cheese mixture.

Serves 8

2 pounds (900 g) broccoli

1/4 cup (60 mL) vegetable or olive oil

1 1/4 cups (190 g) chopped onion

1/2 cup (75 g) chopped celery

1 1/4 cups (190 g) chopped leek (white and light green parts)

1/4 cup (30 g) all-purpose flour

6 cups (1.5 L) Chicken Broth

1/2 cup (120 mL) heavy cream

Fresh lemon juice to taste

Salt to taste

Freshly ground black pepper to taste

Separate the broccoli into stems and florets.

Trim away the tough outer parts of the stems.

Set aside 1 cup (150 g) of the nicest looking small florets to use as a garnish.

Coarsely chop the remaining broccoli florets and the stems.

Heat the oil in a soup pot over medium heat.

Add the onion, celery, leek, and chopped broccoli.

Cook, stirring frequently, until the onion is translucent, about 6 to 8 minutes.

Add the flour and blend well.

Continue to cook, stirring frequently, for 3 to 4 minutes.

Add the broth to the pot gradually, whisking to work out any lumps of flour.

Bring the soup to a simmer and cook for 45 minutes.

Stir frequently and skim the soup as needed.

Strain the solids, reserving the liquid.

Purée the solids, adding liquid as necessary to facilitate puréeing.

Combine the purée with enough of the reserved liquid to achieve the consistency of heavy cream. If you wish, strain the soup through a fine sieve. Return the soup to a simmer.

(Yeah, I did none of this...just went at it with the immersion blender; their steps feel like overkill.)

Meanwhile, steam or boil the reserved broccoli florets until just tender.

Remove the soup from the heat and add the cream (which they tell you to have heated; I just left it on the counter when I started prepping ingredients & did not heat it more).

Season to taste with the lemon juice, salt, and pepper.

Serve in heated bowls, garnished with the florets.

Serves 5-6

2 1/2 pounds. (1 kg) butternut or Tahitian squash

2 yellow onions (450 g)

8 oz (225 g) yellow or red potatoes

1 tablespoon (15 mL) olive oil

1 teaspoon (5 mL) sea salt, plus more to taste

about 3 cups (700 mL) light vegetable broth

3 tablespoons (45 mL) finely chopped fresh ginger

1/3 cup (20 g) chopped cilantro

2 teaspoons (10 mL) rice vinegar

2 tablespoons (30 mL) fresh lemon juice, plus more to taste

1-2 tablespoons (15-30 mL) honey or agave nectar

optional garnish: a little cream or some fresh cilantro

Preheat the oven to 400 (204 C).

Peel and seed the squash. You should have 2 pounds (900 g) of squash after discarding the rind and seeds.

Cut it into 2-inch cubes.

Peel the onions and cut them in large pieces.

Scrub the potatoes and cut them into 1-inch pieces.

Toss the vegetables together with the olive oil and a teaspoon (5 mL) of salt and spread them on 2 baking sheets.

Roast the vegetables in the hot oven for half an hour, stir them and turn them over, lower the heat to 375 (190 C), and put them back in the oven for another 20 minutes.

The vegetables should be soft, and browning on the edges.

Put the roasted vegetables into a large soup pot with 2 cups (500 mL) water and the vegetable broth, fresh ginger, cilantro, and rice vinegar.

Simmer everything together for about half an hour, then puree the soup with an immersion blender, adding a little more vegetable broth or water if it seems too thick.

Bring the soup back to a simmer and season it with the lemon juice and honey.

Adjust the seasoning as needed; squashes can vary enormously in sweetness and lemons in acidity, so you must taste at this point and find the perfect balance.

As always, sometimes what is needed is that last pinch of sea salt.

A spoonful of heavy cream or a few sprigs of cilantro - or both - would make a fine garnish for this soup.

(Personally, I thought the soup was better before adding the honey.)

Serves 10-12

3 tablespoons (45 mL) butter

4 whole cloves garlic, peeled

1 large onion, peeled and diced

2 ribs celery, sliced

8 Yukon Gold potatoes, peeled and cut into chunks

6 cups (1.5 L) chicken stock

2 teaspoons (10 mL) onion powder

2 teaspoons (10 mL) garlic powder

1 cup (250 mL) sour cream

2 cups (500 mL) light cream

4 tablespoons (60 mL) bottled minced white horseradish

4 dashes Worcestershire sauce

4 dashes Tabasco sauce

1 cup crumbled cooked bacon (reserve some for garnish...this did not happen; we snacked on it before the soup was ready)

1 bunch fresh chives, sliced small (reserve some for garnish)

Kosher salt and freshly ground black pepper, to taste

In a stockpot melt the butter over medium-high heat.  Add the garlic, onion, and celery.  Sauté for 7 minutes.

Add the potatoes and stir to coat with the butter and vegetables.  Add the chicken stock, onion powder, and garlic powder.  Bring to a boil.  Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes.

Remove from heat and puree the soup in the pot using an immersion blender until smooth and creamy.  Add the sour cream, light cream, horseradish, Worcestershire sauce, and Tabasco sauce.  Puree once again until everything is incorporated.

Return the pot to medium heat.  Add the bacon, chives, salt, and pepper.  Simmer an additional 5 minutes.  Garnish each serving with crumbled bacon and chives.

Serves 6-8

5 to 6 tablespoons (75 to 90 g) unsalted butter

3 pounds (1.4 kg) beef chuck, cut into 1-inch (2.5-cm) cubes

3 tablespoons all-purpose flour

6 cups (1.5 L) Beef Stock

3 tablespoons medium (sweet-hot) paprika (or 3 tablespoons mild paprika + 1/2 teaspoon ( 2.5 mL)cayenne pepper)

1 large onion, coarsely chopped

4 cloves garlic, smashed, peeled, and coarsely chopped

2 medium red bell peppers, cored, seeded, deribbed, and cut into 1/2-inch (1-cm) dice

1 1/2 pounds (675 g) firm potatoes, peeled and cut into 1/2-inch (1-cm) dice

1 teaspoon (5 mL) caraway seed

1/2 cup (125 ml) crushed tomatoes

1 tablespoon (15 mL) kosher salt, or more to taste

Freshly ground black pepper, to taste

2 teaspoons (10 mL) fresh lemon juice, optional

2/3 pound (300 g) medium egg noodles, cooked, optional

Sour cream, optional

In a medium stockpot, melt 3 tablespoons (45 g) butter over medium heat.  Toss the meat with the flour.  Raise the heat to medium-high and, working in batches, brown the meat, about 2 minutes per side.  As each batch is done, set it aside in a bowl. If the meat starts sticking, add 1 more tablespoon (15 mL) butter.

When all the meat is browned, pour 1 cup (250 mL) stock into the pan and bring to a boil, stirring and scraping the bottom to get up all the browned bits.  Pour this over the meat in the bowl.

In the same pot, melt the remaining 2 tablespoons (30 g) butter over medium heat.  Stir in the paprika (or paprika and cayenne) and cook for 1 minute.  Add the onion and cook, stirring, for 4 minutes.

Pour in the remaining stock and scrape the bottom of the pan well.  Stir in the browned meat.  Bring to a boil.  Lower the heat and simmer, partially covered, for 1 hour.

Stir in the garlic, peppers, and potatoes.  Return to a boil.  Lower the heat and simmer, partially covered, for 20 minutes.

Stir in the caraway seeds and crushed tomatoes.  Simmer for 5 minutes.  Stir in the salt, pepper and, if using, the lemon juice.

Serve, if desired, with noodles and topped with a dollop of sour cream.

Serves 6-7

1 large white cauliflower

4 cups (1L) vegetable broth

1 lemon, plus more if needed

1 1/2 teaspoons (7.5 mL) sea salt, plus more to taste

2 medium carrots

2 medium stalks celery

1 large yellow onion

3 tablespoons (45 mL) olive oil

5 cloves garlic, chopped

1 teaspoon herbes de Provence

2 oz. (60 g) fresh creamy goat cheese or cream cheese

garnish: Buttered Breadcrumbs (recipe at the bottom)

Trim the cauliflower, cut the florets in small pieces, and put them in a soup pot with 2 cups (500 ml) water and the vegetable broth.

Scrub the lemon and slice off a 1 inch (2.5 cm) strip of the zest, making sure you don't have any of the white pith, as that turns bitter.  Juice the lemon.  Add 2 tablespoons (30 mL) of the juice and the strip of zest to the pot, along with a teaspoon of sea salt.

Bring the liquid to a boil, lower the heat, and let it simmer, covered, for 15 minutes.  Remove and discard the lemon zest.

Meanwhile, peel, trim, and chop the carrots, celery, and onion.  Heat 2 tablespoons (30 mL) olive oil in a skillet and add the chopped vegetables, along with the garlic and half a teaspoon of sea salt.  Sauté the vegetables on a medium flame, stirring often, until they are soft and beginning to color, about 20 minutes.  Add the herbes de Provence and keep stirring over medium heat for a few minutes longer.

Add the sautéed vegetables to the cauliflower.  Cover the pot again and simmer another 15 minutes, or until the cauliflower is very tender. Remove from the heat and allow the soup to cool slightly.

Puree the soup to a creamy, silky consistency with an immersion blender.  Taste, and add salt or lemon juice if needed.  Return the soup to the pot, bring it back to a simmer, and add the cheese and the last tablespoon of olive oil, stirring gently as the cheese melts.

Sprinkle a heaping spoonful of buttered breadcrumbs over each serving of soup at the last minute, just as you are serving it.

Buttered Breadcrumbs

1 cup coarse, soft breadcrumbs

2 Tbs. unsalted butter

I used two slices of old-ish bread, torn into cubes, and pulsed in a food processor. Anna Thomas says you can crumble any soft bread with your fingers...but I'm not buying it.

Melt the butter in a nonstick skillet, add the breadcrumbs, and stir over medium heat for several minutes.  As soon as the breadcrumbs begin to take on a toasty golden color, remove them from the heat.  Use them warm from the pan, or spread them in a thin layer on a plate or cookie sheet to cool.

Serves 6 (7 cups of soup and 12 matzo balls)

Matzo Balls

2 eggs, lightly beaten

2 tablespoons (30 mL) unsalted butter, melted, or vegetable oil

2 tablespoons (30 mL) vegetable stock or water

1/2 cup (75 g) unsalted matzo meal

1 tablespoon (15 mL) minced fresh flat-leaf parsley

1 tablespoon (15 mL) snipped fresh dill, or 1/2 teaspoon (2.5 mL) dried dill

1/2 teaspoon (2.5 mL), plus a dash of salt

Soup

6 cups (1.5 L) vegetable stock

2 cups (300 g) coarsely chopped white cabbage

1 parsnip, peeled and cut into 1/4-inch (6 mm) dice

1/2 red bell pepper, seeded, deribbed, and coarsely chopped

1 celery stalk with leaves, coarsely chopped

1 carrot, cut into 1/4-inch (6 mm) slices

1 bay leaf

1 tomato, peeled and cut into 1/2-inch (12 mm) dice

2 green onions, including green parts, coarsely chopped

1/4 cup (60 mL) coarsely chopped fresh flat-leaf parsley

Salt

Freshly ground pepper

Matzo Balls

Stir together the eggs, butter, and vegetable stock in a small bowl.  Add the matzo meal, parsley, dill, and 1/2 teaspoon (2.5 mL) salt; stir until evenly combined.  Cover and refrigerate for at least 15 minutes or for up to 8 hours.

Bring a large pot of water to a boil over high heat; add a dash of salt.  Using wet hands or a small ice-cream scoop, form the dough into 12 balls about 1 inch (2.5 cm) in diameter.  Drop the balls, one at a time, into the boiling water.  Reduce the heat, cover, and simmer for about 30 minutes, or until the matzo balls are plump, tender, and cooked through.  (Check the stove temperature occasionally; a hard boil will break the balls apart.)

Soup

Combine the vegetable stock, cabbage, parsnip, bell pepper, celery and leaves, carrot, and bay leaf in a Dutch oven.  Bring to a boil over high heat.  Reduce the heat; cover and simmer until the vegetables are nearly tender, about 20 minutes.

Stir in the remaining ingredients and cook until the vegetables are tender, about 10 minutes.  Remove the bay leaf.  Taste and adjust the seasoning.

When the matzo balls are done, use a slotted spoon to transfer them to a plate.

For each serving, place 2 matzo balls in a shallow soup bowl and ladle the soup over them.

Serves 4-6

1 1/2 cups (295 g) dried chickpeas, picked over and rinsed

1/3 cup (80 mL) olive oil

1 yellow onion, finely chopped

2 cloves garlic, minced

1 small rosemary sprig (I used dried)

1 tablespoon (15 mL) tomato paste

4 cups (1 L) vegetable broth or water

1/3 cup (60 g) farro

Salt

Freshly ground pepper

For The Mushrooms

1/2 lb (250 g) porcini or cremini mushrooms (bless you if you can find fresh porcini in your hood; I had to use cremini)

1 1/2 tablespoons (23 mL) extra-virgin olive oil

1 clove garlic, minced

2 tablespoons (30 mL) dry white wine

1 thyme sprig (I used dried)

1 1/2 teaspoons (7.5 mL) unsalted butter

Salt

Freshly ground pepper

Extra-virgin olive oil for drizzling

Put the chickpeas in a large bowl with water to cover and soak for at least 4 hours or up to overnight.  Drain the chickpeas, rinse well, and place in a large saucepan.  Add 8 cups (2 L) cold water and bring to a boil over high heat.  Reduce the heat to low and simmer, uncovered, until the chickpeas are tender, about 2 hours.

In a large, heavy pot, warm the oil over medium-low heat.  Add the onion, garlic, and rosemary and sauté until the onion is softened, 5-7 minutes.  In a small bowl, dissolve the tomato paste in 1 cup (250 mL) warm water, and add to the pot.  Stir in the chickpeas and their cooking liquid and season with salt and pepper.  Bring to a simmer over medium heat and cook for 3 minutes.  Add the broth, return to a simmer, and cook, uncovered, until the flavors have blended, about 30 minutes.  Remove from the heat and let cool slightly.  Discard the rosemary sprig...unless you're using dried.

Puree the soup with an immersion blender. Bring to a simmer over medium heat. Add the farro and cook about 25 minutes; the farro should be tender yet still a bit chewy.

Meanwhile, prepare the mushrooms: Thinly slice the mushrooms lengthwise. In a large frying pan over medium heat, warm the olive oil. Add the garlic and sauté about 1 minute. Add the mushrooms and cook, stirring often, until they begin to soften, about 3-4 minutes. Increase the heat, add the wine and thyme and cook for about 3 minutes, stirring constantly. Reduce the heat to low, season with S&P, and cook until juices have evaporated, about 15 minutes. Remove from heat and discard the thyme sprig...unless you used dried thyme. Stir in the butter.

Stir the mushrooms into the soup. Ladle the soup into bowls, drizzle with olive oil, and garnish with a few grinds of pepper.

Serves 10-12

Yellow rice:

2 tablespoons (30 mL) olive oil

1/2 cup (75 g) chopped onion

1 cup (190 g) jasmine rice

2 cups (475 mL) water

2 teaspoons (10 mL) kosher salt

Pinch of saffron or turmeric

Soup:

1 pound (450 g) dried black beans

3 tablespoons (45 mL) olive oil

4 cloves garlic, minced

1 large Spanish onion, peeled and diced

2 ribs celery, diced

2 1/2 quarts (10 cups / 2.5 L) vegetable or chicken stock

4 cups (32 ounces / 900 g) canned crushed tomatoes

2 teaspoons (10 mL) ground coriander

1 cup (240 mL) sherry

1/4 cup (60 mL) chopped fresh cilantro

1 habanero pepper, seeded and minced

1 tablespoon (15 mL) lime juice

Cooked yellow rice (from recipe)

Kosher salt and freshly ground black pepper, to taste

For the yellow rice:

Heat a 3-quart (3 L) saucepan over medium-high heat and add the olive oil.  Add the onion and sauté for 5 minutes, or until a pale golden color.  Add the rice and continue to sauté for 3 minutes more.

Add the water, salt, and saffron.  Bring to a boil, cover the pan, and reduce the heat to low.  Cook for 15 to 20 minutes, or until all the water is absorbed and the rice is fluffy.

For the soup:

Place the beans in a deep bowl and add water to cover by 2 inches.  Soak overnight or at least 8 hours.  Drain and rinse before using.

Heat a stockpot over medium-high heat.  Add the olive oil, garlic, onion, and celery.  Sauté, stirring frequently, for 10 minutes.

Add the beans, stock, tomatoes, coriander, and sherry.  Bring to a boil.  Reduce the heat to medium.  Simmer for 1 1/4 hours, or until the beans are tender.

Add the cilantro and season with salt and pepper.  Add the habanero pepper, lime juice, and rice.

Serves 6-8

3-4 large leeks, white and light green parts

2 lbs. (900 g) Yukon Gold potatoes

1 tablespoon (15 ml) olive oil

1 tablespoon (15 mL) unsalted butter

1 1/2 teaspoon (7.5 mL) sea salt, plus more to taste

3 cups (750 mL) basic light vegetable broth

3 tablespoons (45 mL) chopped fresh flat-leaf parsley

1/2 teaspoon (2.5 mL) chopped fresh thyme (I used dried; fresh thyme is a freaking pain sometimes and I didn't have the patience)

2 teaspoon (10 ml) fresh lemon juice

3 tablespoons (45 ml) heavy cream

freshly ground black pepper

garnish: chopped parsley or snipped chives

Trim the leeks and wash them well, slice them into quarters lengthwise, then slice thinly crosswise; you should have 3 to 3 1/2 cups (350-400 g). Scrub the potatoes and cut them into 1/2 inch (13 mm) dice.

Heat the olive oil and butter in a skillet, add the leeks and a pinch of salt, and cook the leeks over medium heat, stirring often, until they are soft and just beginning to color, 8 to 10 minutes.

Combine the leeks and potatoes in a large soup pot with 3 cups (750 ml) water, a teaspoon of sea salt, and the vegetable broth and simmer, covered, for about 15 minutes, or until the potatoes are completely tender. Add the parsley and thyme, some black pepper, and the lemon juice.

Taste, and correct the seasoning with more salt if needed; potatoes absorb quite a lot of salt, but wait a moment between additions, as salt needs time to dissolve.

Stir in the cream and serve with more fresh parsley or chopped chives sprinkled on top.

If you want this soup as a chilled soup, allow it to cool to room temperature and then puree it in a blender, in batches; but be careful not to overprocess, as potatoes can become gummy.

Whisk a little cream into the puree, chill it for at least several hours, then taste again when the soup is cold; seasoning sometimes need to be adjusted with a radical change in temperature.

Serve the chilled soup with a scattering of snipped chives on top.

If you want to make this a vegan soup, use 1 1/2 tablespoons (22 ml) olive oil to sauté the leeks and skip the cream at the end.

Serves 6

8 tablespoons (120 g) unsalted butter

1 large bunch celery, trimmed, peeled and cut into 1/4-inch (.5 cm) dice

2 medium onions, cut into 1/4 inch (.5 cm) dice

2 pounds (900 g) firm potatoes, peeled and cut into 1/2 inch (1 cm) cubes

6 cups (1.5 L) Chicken Stock

Kosher salt, to taste

Freshly ground black pepper, to taste

In a large saucepan, melt the butter over low heat.  Stir in the celery and onions and cook for 5 minutes.  Stir in the potatoes and cook for 5 minutes.

Pour in the stock and bring to a boil.  Lower the heat and simmer for 30 minutes.  Season to taste and serve.

Barbara says to use a vegetable peeler to remove the stringy, fibrous outer layer of the celery before using...unless you can find very young celery. Peeling celery is a giant pain, unless maybe I just need a new vegetable peeler.

Barbara also says if you want a smooth consistency, drain the soup through a sieve and reserve the liquid & then purée the vegetables in a food processor, then whisk back in to the reserved liquid.

I just used an immersion blender. Much, much easier.

Serves 6-8

Roasted Artichoke Garnish

1 can (16 oz /450 g each) artichoke hearts, drained and cut into small pieces

1 tablespoon (15 mL) olive oil

1 clove garlic, minced

Kosher salt

freshly ground black pepper

Soup

4 tablespoons (60 mL) unsalted butter

2 cups (300 g) sliced onions

4 whole cloves garlic, peeled

1/4 cup (40 g) diced celery

6 Yukon Gold potatoes, peeled and cut into quarters (I ran out so used russets)

3 cans (16 oz /450 g each) artichoke hearts, drained

8 cups (2 L) chicken stock

2 cups (180 g) freshly grated Parmesan cheese

1/2 teaspoon (2.5 mL)  ground nutmeg

8 to 10 dashes Tabasco sauce

2 teaspoons (10 mL) Worcestershire sauce

2 cups (475 mL) light cream (used half and half because light cream is getting harder and harder to find in my area)

2 tablespoons (30 mL) chopped fresh parsley

Roasted artichokes (from recipe)

Kosher salt

freshly ground black pepper

For the roasted artichoke garnish:

Preheat the oven to 400 degrees (204 C).

In a mixing bowl, combine the artichoke hearts, olive oil, garlic, salt, and pepper.  Place this mixture into an 8-inch square roasting pan and bake for 12 to 15 minutes until the edges of the artichokes turn a light, crispy brown.  Set aside.

For the soup:

In a stockpot melt the butter.  Add the onions, garlic, and celery.  Sauté for 15 minutes until the onions start to caramelize a bit.  Add the potatoes and artichoke hearts and stir together to incorporate.

Pour the chicken stock over the ingredients and bring to a boil over medium-high heat.  Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes.

Using an immersion blender, puree until smooth.  Add the cheese, nutmeg, salt, pepper, Tabasco sauce and Worcestershire sauce.  Puree once again until the ingredients are well mixed.  Add the cream and puree until the entire soup is smooth.  Garnish each serving with roasted artichokes and fresh parsley sprinkled in the center.

Serves 6

1/2 cup (90 g) wild rice

3 cups (750 mL) boiling water

1/2 teaspoon (2.5 mL) salt, plus salt to taste

1/2 oz (15 g) dried wild mushrooms such as porcini, chanterelles or shiitakes

2 tablespoons (30 mL) unsalted butter

1 yellow onion, finely chopped

1 celery stalk, finely chopped

1/2 cup (125 mL) dry white wine

3/4 pound (375 g) fresh button mushrooms, brushed clean and sliced

3 cups (750 mL) chicken or vegetable stock

1/2 cup (125 mL) heavy (double) cream

1 tablespoon (15 mL) chopped fresh flat-leaf (Italian) parsley

freshly ground pepper

Rinse the wild rice in several changes of water and drain. Place the rice in a saucepan and add 2 cups (500 mL) of the boiling water and the 1/2 teaspoon (2.5 mL) salt.  Place over high heat and bring to a boil.  Immediately reduce the heat to low, cover and cook without stirring until tender and the water is absorbed, about 40 minutes.  Remove from the heat and let cool.

Meanwhile, place the dried mushrooms in a small bowl and add the remaining 1 cup (250 mL) boiling water.  Let stand for 30 minutes until softened.  Drain, reserving the liquid, and set the mushrooms aside.  Strain the liquid through a sieve lined with cheesecloth (muslin).  Set aside.

In a soup pot over medium heat, melt the butter.  Add the onion and celery and sauté, stirring occasionally, until soft, about 10 minutes.  Raise the heat to high, add the wine and cook until reduced to about 2 tablespoons (30 mL), 3-4 minutes.

Reduce the heat to medium, add the fresh and re-hydrated mushrooms and sauté, stirring occasionally, until the mushrooms wilt, about 15 minutes.  Raise the heat to high, add the stock and the reserved mushroom liquid and bring to a boil.  Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes.

Add the wild rice and the cream and simmer for 5 minutes longer to blend the flavors.  Season to taste with salt and pepper.

Ladle the soup into warmed bowls and garnish with the parsley.  Serve immediately.

Serves 6

3 medium ears fresh yellow or bicolor corn (I just used 2 cups of frozen corn that I had mostly thawed)

4 ounces (113 g) slab (unsliced) bacon, rind removed and cut into 1/2 inch (13 mm) dice (grocer didn't have so I just used regular bacon)

2 tablespoons (30 mL) unsalted butter

1 medium onion (7 to 8 ounces (230 g)), cut into 1/2 inch (13 mm) dice

1/2 large red bell pepper (6 to 8 ounces (230 g)), cut into 1/2 inch (13 mm)dice

1 to 2 sprigs fresh thyme, leaves removed and chopped (1/2 teaspoon (2.5 mL))

1 teaspoon (5 mL) ground cumin

1/8 teaspoon turmeric

1 pound (450 g) Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2 inch (13 mm) dice

3 cups (700 mL) Chicken Stock

2 teaspoons (10 mL) cornstarch, dissolved in 2 tablespoons (30 mL) water

1 cup (240 mL) heavy cream

2 tablespoons (30 mL) fresh cilantro, chopped

4 small poblano peppers; roasted, peeled, seeded and diced

Kosher or sea salt

Freshly ground black pepper

Husk the corn.  Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.  Cut the kernels from the cobs and place in a bowl.  You should have about 2 cups (300g).  Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.

Heat a 3 to 4 quart (3-4 L) heavy pot over low heat and add the diced bacon.  Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.  Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.

Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.  Some of the potatoes will have broken up, but most should retain their shape.  Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.  Reduce the heat to medium and season the chowder with salt and pepper.

Add poblano peppers.  Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.  As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.  Add 2 tablespoons (30 mL) chopped fresh cilantro.

Adjust the seasoning if necessary. Jasper White says it's okay to let it sit at room temperature for up to an hour, allowing the flavors to meld.

Serves 6-8

-Miso Base-

1 medium-sized carrot, peeled and cut into large dice

1/2 onion, peeled and cut into large dice

1/2 apple, cored, peeled and cut into large dice

1 celery stalk, cut into large dice

3 garlic cloves

1/2 cup (120 ml) bacon fat (recommended), ghee, or coconut oil

2 tablespoons (30 mL) sesame oil, divided

1/2 cups (340 g) ground pork

2 teaspoons (10 mL) fresh ground ginger

1 teaspoon (5 mL) sriracha

2 tablespoons (30 mL) soy sauce

1 teaspoon (5 mL) kelp granules (optional but recommended)

1 tablespoon (15 mL) apple cider vinegar

1 teaspoon (5 mL)  salt

1 tablespoon (15 mL) ground sesame seed paste or tahini

3/4 cup (175 ml) Shiro miso (white miso, which is lighter and sweeter)

3/4 cup (175 ml) Akamiso miso (red miso, which is darker and saltier)

Add the carrot, onion, apple, celery, and garlic to a food processor.  Pulse into a fine chop.  It is better to use a food processor but if you don't have one, finely chop these ingredients by hand.  

Add the bacon fat and 1 tablespoon sesame oil to a large skillet over medium-high heat.  Add the finely chopped fruit and vegetables and cook until onions are translucent and apple is tender, stirring occasionally, for 10-12 minutes.  When done, turn heat down to medium-low.  

Add your ground pork to the cooked vegetable mixture.  Cook for about 8–10 minutes until the meat is no longer pink.  Stir in the ginger, sriracha, soy sauce, kelp granules, apple cider vinegar, and salt.  Incorporate well.  

Return the entire mixture to the food processor and pulse until pork is finely ground.  It is better to use a food processor, but if you don't have one, then use a potato masher or wooden spoon to break the mixture into very small pieces in the skillet.  

Add the sesame seed paste and miso to the ground pork mixture and mix well.  It should have the consistency of a thick paste.  

Approximate yield 4 cups (1 L) (Extra can be frozen for up to a month)  

-Spicy Base-

32 Small Shishito Peppers ; whole (you can substitute 6 green bell peppers, seeded)  

4 Green chili ; seeded and quartered  

4 teaspoons (20 mL) Red pepper flakes  

1 cup (250 mL) Sesame Oil  

In a blender/food processor, combine the shishito/green bell peppers, green chili peppers and red pepper flakes.  Slightly puree the peppers, then slowly add in sesame oil to emulsify.  

Approximate yield 3 cups (750 mL)  (Extra can be frozen for up to a month)

-Roasted Nori-

Japanese nori (seaweed) in sheets

Nonstick cooking spray or sesame oil

Sea salt or kosher salt

Spray both sides of each sheet of seaweed with cooking spray or wipe sesame oil over it using a folded paper towel.  Over a low flame on a gas stove, gently waft the seaweed back and forth on both sides until crisp.  Set the finished roasted seaweed sheet on a paper towel and repeat with additional sheets.  Sprinkle each sheet with salt and stack them about 4 or 5 high.  Cut each stack into quarters with a sharp chef's knife or with kitchen shears, then cut into small strips.

-Fried Tofu-

14oz Extra firm Tofu

Vegetable Oil

Heat oil in skillet over medium-high heat.  Drain tofu and pat dry.  Cut tofu into 1 inch cubes.  Place tofu in skillet and fry until lightly brown on a few sides.  

Approximate yield 24 cubes  

-Soft-Boiled Egg-

4 Large eggs

Bring small saucepan of water to a boil.  Carefully lower eggs into boiling water.  Boil for exactly 7 minutes for a runny yolk or 8 minutes for a soft yolk.  Immediately place eggs in small bowl with ice water bath to stop cooking.  Cool eggs for a few minutes, then peel.

Approximate yield 4 eggs  

-Putting it all together-

Suggested serving size is 2 cups (500 mL) of soup per serving

Spicy base - 6 Tablespoons (90 mL) per serving  

Miso Base - 6 Tablespoons (90 mL) per serving

Chicken or Vegetable stock - 2 cups (500 mL) per serving  

Fried Tofu - 4 cubes per serving  

soft-boiled egg - 1 per serving  

Ramen Noodles - Follow packaging  

Roasted Nori  

mizuna lettuce (you can substitute arugula)  

Boil a pot of water for your noodles.

In a separate saucepan, combine Miso base, Spicy base and stock.  Bring to a boil, then reduce to a simmer.  Right before serving, crank it back up to a boil.  

Boil the noodles for about 1 minute if fresh, or according to package instructions.   As soon as the noodles are done, drain and place into serving bowls.  

Pour 2 cups (500 mL) of soup over each bowl of noodles.  Top each bowl with tofu, mizuna, roasted nori and soft-boiled egg cut in half.

Serves 10

I've included the directions for roasting the tomatoes; however I used garden tomatoes that I roasted and froze this summer. I also juiced some garden tomatoes and froze that. The tomato juice I get from garden tomatoes is never the homogenized consistency you get from the store bought stuff, but oh, having garden smells in January in my cold clime is glorious!

Roasted Tomatoes

12 plum tomatoes, cut into halves

3 tablespoons (45 mL) olive oil

Kosher salt

Freshly ground black pepper

Soup

3 tablespoons (45 g) butter

3 whole cloves garlic, peeled

1 large Spanish onion, peeled and diced

5 carrots, peeled and sliced

2 ribs celery, sliced

Roasted plum tomatoes (from recipe)

6 sun-dried tomatoes, packed in oil

6 cups (1.5 L) vegetable stock

3 cups (750 mL) tomato juice

2 tablespoons (30 mL) fresh basil, chopped

2 1/2 cups (465 g) cooked white rice

4 dashes Worcestershire sauce

Kosher salt

Freshly ground black pepper

For the roasted tomatoes:

Preheat the oven to 425 (218 C) degrees.  Place the tomatoes in a small roasting pan.  Toss with the olive oil, salt, and pepper.  Place in the oven and roast for 50 minutes, or until the skins look wrinkled but the tomatoes retain their shape.

For the soup:

In a stockpot melt the butter over medium-high heat.  Add the garlic, onion, carrots, and celery.  Sauté for 10 minutes, stirring frequently.  Add the roasted tomatoes and continue to sauté for 5 minutes.  Add the sun-dried tomatoes, stock, and tomato juice.  Bring to a boil.  Reduce the heat to medium. Simmer, covered, for 30 minutes.  Add the basil.

Puree the soup in the pot using an immersion blender until smooth.  Add the rice and season with Worcestershire sauce, salt, and pepper.  Stir so that the rice is evenly distributed throughout the soup.

Marjorie says to garnish with grated cheddar and croutons because it's a more interesting variation on tomato soup + grilled cheese combo...great idea, but I just went with the actual grilled cheese.

Serves 6

2 tablespoons (30 mL) olive oil

2 leeks, white and pale green parts, chopped

2 russet potatoes, peeled and finely diced

4 cups (1 L) chicken broth

1/2 cup (125 mL) heavy cream

1 tablespoon (15 mL) chopped dill

Salt

Freshly ground pepper

1/4 lb (125 g) smoked salmon, chopped

In a large, heavy pot, warm the oil over medium-high heat. Add the leeks and sauté until soft, about 5 minutes. Add the potatoes and the broth and bring to a boil. Reduce the heat to low and simmer until the potatoes are very soft, about 20 minutes. Remove from the heat and let cool slightly.

Using an immersion blender, purée the soup until smooth. Stir in the cream and dill. Return the soup to a gentle boil, turn off the heat, and season with salt and pepper.

Serve, garnished with the smoked salmon.

(The pic in the cookbook looks like it used cold-smoked salmon, so that's also what I did. If I make this again, I think I'd try using a hot-smoked salmon because it seems like it would be more convenient & you could just stir it in all at once.)

Serves 4-6

2 tablespoons (30 g) butter
1 small white or yellow onion, diced
3 large garlic cloves, minced
2 Roma tomatoes, cored, seeded, and finely diced
2 Anaheim chiles, stemmed, seeded, and finely diced (I subbed 4 Anaheims that I roasted and froze from last year's garden)
1 pound (450 g) red or Yukon gold potatoes, peeled and cut into 1/2-inch chunks
5 cups (1.25 L) chicken or vegetable broth
1 1/2 tablespoons (22 mL) chopped chipotle chile in adobo sauce
1 tablespoon (15 mL) kosher salt
1/2 teaspoon (2.5 mL) dried Mexican oregano
1/4 cup (30 g) cornstarch
1 cup (240 mL) whole milk
Leaves from 1/4 bunch cilantro, chopped
2 1/2 cups (375 g) shredded Chihuahua cheese
2 tablespoons (30 mL) grated cotija cheese (I subbed Parmesan because I couldn't find cotija)

Press Sauté-normal/medium on the Instant Pot and heat the butter until melted.  Add the onion and garlic and cook, stirring occasionally, for about 2 minutes, until they start to soften.  Add the tomatoes and Anaheim chiles and cook, stirring occasionally, for about 2 minutes more, until just starting to soften.  Stir in the potatoes, broth, chipotle chile, salt, and oregano.  Press Cancel.

Secure the lid and set the Pressure Release to Sealing.  Press Soup, then set the cooking time for 20 minutes.

When the cooking program is complete, press Cancel.  Perform a quick pressure release by moving the Pressure Release to Venting.

Open the pot, then press Sauté-normal/medium and bring the soup to a boil.  In a small bowl, stir together the cornstarch and milk, then whisk the mixture into the soup.  Bring to a simmer, stirring constantly, and cook for about 2 minutes, until thickened.

Press Cancel, then stir in the cilantro.  Add the Chihuahua cheese and stir until the cheese has melted and the soup is smooth.  Taste and adjust the seasoning with salt if needed.

Ladle the soup into warmed bowls and sprinkle with the cotija cheese.

Serves 8

2 pounds (900 g) ground beef

1 tablespoon (15 mL) olive oil

2 onions, chopped

4 jalapeno peppers, chopped

2 habanero peppers, chopped (optional)

1 bell pepper, chopped

4 garlic cloves, chopped

8 tablespoons (120 mL) taco seasonings

2 28-ounce (790 g) cans whole tomatoes, coarsely chopped

16 ounces (450 g) tomato sauce

2 12-ounce (340 g) can red beans, drained and rinsed

2 cups (475 mL) chicken stock or vegetable stock

Salt and pepper to taste

Lime wedges for serving + desired toppings

Heat a large pot to medium heat and add a couple tablespoons olive oil.  Add ground beef along with onion and peppers.  Cook about 8-10 minutes to brown the meat and soften the onion and peppers.  Add garlic and stir.  Cook another minute or so.  Add taco seasoning and stir to incorporate.

Add everything to a crock pot/slow cooker and cook on low for 8 hours.

Serve into bowls and squeeze 1/4-1/2 lime on top.

Top with your desired ingredients - shredded cheddar, sour cream, diced avocado, tortilla chips.

Note - For this soup, I needed something extra easy and hands-off because I had to get to a hockey game with a pretty good giveaway. I got up extra early and used the Instant Pot saute and slow cooker functions.

This soup is decent-ish, almost like a lighter version of chili, if that makes sense. I know that the heat in peppers can vary wildly (plus it's winter where I am), but the 4 jalapenos and 2 habaneros provided very little heat. If I make again, I would add more.

Serves 4

6 cups (1.5 L) chicken stock or prepared broth

1/2 cup (105 g) long-grain white rice

4 egg yolks, lightly beaten

1/4 cup (60 mL) fresh lemon juice

1 teaspoon lemon zest, finely chopped

Salt

Freshly ground white pepper

2 tablespoons (30 mL) fresh flat-leaf (Italian) parsley, finely chopped

In a large saucepan over medium-high heat, bring the stock to a boil.  Add the rice and cook, uncovered, until the rice is tender, about 15 minutes.

In a medium bowl, whisk together the egg yolks, lemon juice, and lemon zest.  Whisking constantly to prevent curdling, slowly pour 1 cup (250 mL) of the hot stock into the egg mixture.

Reduce the heat under the stock to medium-low and slowly stir in the tempered egg mixture.  Cook, stirring, until the soup is slightly thickened, 3-4 minutes.  Do not let the soup boil.  Season to taste with salt and white pepper.

Ladle the soup into warmed bowls and garnish with the parsley.  Serve immediately.

Note - This soup is quite lemony! It was decent, but nowhere near the deliciousness you'll find at a Greek restaurant. If anyone has tips for making this soup at home, I'm all ears.  On the plus side, this soup comes together really quickly. Coming home on a Monday after a ~6 hour car ride, I wasn't super excited to fix a soup, so the relative ease of this was a nice bonus.

Serves 4-6

1/4 cup (60 ml) olive oil

2 yellow onions, finely chopped

4 cloves garlic, minced

3 large russet potatoes, about 2.5 lb (1.25 kg) total weight, peeled and thinly sliced

6 cups (1.5 L) chicken or vegetable stock

3/4 lb (375 g) linguica, Spanish chorizo, or kielbasa or other cooked sausage, cut into slices 1/2 inch (12 mm) thick

1 bunch kale, thick stems and ribs removed, thinly sliced

Salt

Freshly ground pepper

Extra-virgin olive oil for drizzling

In a large soup pot over medium heat, heat the olive oil.  Add the onions and sauté until lightly browned, 5-7 minutes.  Add the garlic and cook for 1 minute longer.  Add the potatoes, toss to coat, and sauté for 2 minutes longer.

Add the stock, cover, and bring to a boil.  Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.

Remove from the heat.  Using a handheld or standing blender, coarsely purée the soup, making sure to leave some slices of potato intact.  Add the sausage, cover, return to medium heat, and simmer until the sausage is heated through, about 5 minutes.  Add the kale and cook, uncovered, until it is wilted but still bright green, 3–5 minutes.  Season to taste with salt and pepper.

Ladle the soup into warmed bowls, drizzle with extra-virgin olive oil, and serve immediately.

Note - I thought the whole slices of potato thing was weird so I didn't go for a coarse puree. And I used kielbasa because I couldn't find the more traditional linguica or chorizo. But the end result was tasty, filling, and easy.

Serves 6

4 tablespoons (60 g) Unsalted butter

1 cup (150 g) Carrot; finely chopped

1 cup (150 g) Celery; finely chopped

1 cup (150 g) Yellow onion; finely chopped

3 tablespoons (22.5 g) flour

3 cups (700 mL) Vegetable stock

1.5 cups (246 g) Cooked wild rice

1 cup (240 mL) Half-and-half cream

2 tablespoons (30 mL) Dry sherry

Salt and pepper; to taste

Melt the butter in a stockpot over medium heat.  Add the carrot, celery, and onion.  Cook, stirring occasionally, until vegetables are tender.

Add the flour and stir until smooth, about 1-2 minutes.  Slowly add the vegetable stock, whisking constantly to prevent lumps.  Increase the heat to medium high and stir until slightly thickened, about 5 minutes.

Add the cooked wild rice, reduce heat, cover, simmer for about 15 minutes.

Add half and half and sherry and stir occasionally until heated through.  Season with salt and pepper.

Note - this pic represents this recipe doubled; also I think I may have ended up using 4 cups total cooked wild rice

Serves 4

1/2 oz (15 g) dried porcini mushrooms

1/2 cup (125 mL) dry white wine

1 tablespoon (15 mL) olive oil

1/2 cup (60 g) chopped shallots

2 cloves garlic, minced

8 oz (250 g) cremini mushrooms, chopped

1 teaspoon (5 mL) minced fresh thyme, or 1/2 teaspoon (2.5 mL) dried

3 cups (750 mL) chicken broth

3/4 cup (185 g) pearl barley

1 tablespoon (15 mL) tomato paste

2 teaspoons (10 mL) fresh lemon juice

Salt

Freshly ground pepper

Rinse the porcini well to remove any dirt or grit.   In a small saucepan, bring the wine to a simmer.

Remove from the heat and add the porcini.  Let stand for 15 minutes, then drain the porcini over a bowl, reserving the liquid, and finely chop.

In a large, heavy pot over medium-high heat, warm the oil.  Add the shallots and garlic.  Sauté until the shallots are wilted, 3-5 minutes.  Add the cremini, thyme, 1/4 teaspoon (1.25 mL) salt, and 1/4 teaspoon (1.25 mL) pepper.  Cook until the cremini release their liquid and begin to brown, 4-5 minutes.  Add the reserved mushroom soaking liquid and bring to a boil, scraping up any browned bits from the pan bottom.

Add the broth, barley, tomato paste, 3 cups (750 mL) water, and the chopped porcini to the pot.  Cover and simmer until the barley is tender to the bite, 45-50 minutes.  Remove from the heat and let cool slightly.

Purée about 1 cup (250 mL) of the soup in a blender.  Return to the pot, heat until just hot, and stir in the lemon juice. (I did not do this; I just used an immersion blender until I got the consistency The Husband / Dishwasher wanted.)

Season with salt and pepper and serve.

Serves 8

Cilantro Cream

3/4 cup (180 mL) sour cream

1/4 cup (60 mL) whole milk

1 tablespoon (15 mL) minced fresh cilantro

1/2 teaspoon (2.5 mL) grated lime zest

1 tablespoon (15 mL) lime juice

Salt

Fresh ground pepper

Soup

8 red bell peppers, cored and flattened

1 tablespoon (15 mL) extra-virgin olive oil

2 garlic cloves, minced

1 red onion, chopped

1/2 teaspoon (2.5 mL) ground cumin

1/2 teaspoon (2.5 mL) smoked paprika

2 tablespoons (30 mL) tomato paste

1 tablespoon (7.5 g) all-purpose flour

4 cups (1 L) vegetable broth, plus extra as needed

1 bay leaf

1/2 cup (120 mL) half-and-half

2 tablespoons (30 mL) dry sherry

2 tablespoons (30 mL) minced fresh cilantro

Salt

Freshly ground pepper

For the cilantro cream:  Whisk all ingredients together in bowl and season with salt and pepper to taste.  Cover and refrigerate until needed.

For the soup:  Cut off top and bottom of pepper, then remove core and stem. Slice down through side of pepper, then lay flat on cutting board and trim away any remaining ribs.  Place flattened peppers, pepper tops, and pepper bottoms on aluminum foil-lined baking sheet. (You can fit up to 4 peppers on sheet.)

Broil peppers until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through broiling.

Transfer broiled peppers to bowl, cover with plastic wrap, and let steam until skins peel off easily, 10 to 15 minutes.

Repeat with remaining peppers.  Peel broiled peppers, discarding skins, and chop coarse.

Cook oil and garlic together in Dutch oven over low heat, stirring constantly, until garlic is foamy, sticky, and straw-colored, 8 to 10 minutes.  Stir in onion, increase heat to medium, and cook until softened, 5 to 7 minutes.

Stir in cumin and paprika and cook until fragrant, about 30 seconds.  Stir in tomato paste and flour and cook for 1 minute.  Gradually whisk in vegetable broth, smoothing out any lumps.  Stir in bay leaf and chopped roasted peppers, bring to simmer, and cook until peppers are very tender, 5 to 7 minutes.

Discard bay leaf.  Using an immersion blender, puree soup until smooth, 1 to 2 minutes.  Stir in half-and-half, sherry, and additional broth as needed to adjust consistency.  Heat soup gently over low heat until hot (do not boil).  Stir in cilantro and season with salt and pepper to taste.

Serve, drizzling individual portions with cilantro cream.

Serves 6-8

Broth

1 onion, chopped

1 fennel bulb, stalks discarded, bulb halved, cored, and chopped

4 garlic cloves, peeled and smashed

1/4 ounce (7 g) dried porcini mushrooms, rinsed

4 ounces (113 g) ground pork

4 ounces (113 g) 85 percent lean ground beef

1 bay leaf

1/2 cup (120 mL) dry white wine

1 tablespoon (15 mL) Worcestershire sauce

4 cups (950 mL) chicken broth

2 cups (475 mL) beef broth

2 cups (475 mL) water

Meatballs

2 slices hearty white sandwich bread, crusts removed, torn into 1-inch pieces

10 tablespoons (150 mL) heavy cream

1/2 cup (44 g) grated Parmesan cheese

8 teaspoons (40 mL) finely grated onion

1 teaspoon (5 mL) finely grated garlic

Salt and pepper

12 ounces (336 g) ground pork

2 teaspoons (10 mL) baking powder

12 ounces (336 g) 85 percent lean ground beef

2 teaspoons (10 mL) minced fresh oregano

1 cup (140 g) ditalini pasta

12 ounces (340 g) kale, stemmed and cut into 1/2-inch (13 mm) pieces (6 cups)'t d

For the broth: Heat onion, fennel, garlic, porcini, pork, beef, and bay leaf in Dutch oven over medium-high heat; cook, stirring frequently, until meats are no longer pink, about 5 minutes. Add wine and Worcestershire; cook for 1 minute. Add chicken broth, beef broth, and water; bring to simmer. Reduce heat to low, cover, and simmer for 30 minutes.

For the meatballs: While broth simmers, combine bread, cream, Parmesan, onion, garlic, and pepper to taste in bowl; using fork, mash mixture to uniform paste. Using stand mixer fitted with paddle, beat pork, baking powder, and 1/2 teaspoon (2.5 mL) salt on high speed until smooth and pale, 1 to 2 minutes, scraping down bowl as needed. Add bread mixture, beef, and oregano; mix on medium-low speed until just incorporated, 1 to 2 minutes, scraping down bowl as needed. Using moistened hands, form heaping teaspoons of meat mixture into smooth, round meatballs.   Or use a smaller amount and make tiny meatballs.  Cover and refrigerate for up to 1 day.

Strain broth through fine-mesh strainer set over large bowl or container, pressing on solids to extract as much liquid as possible. Wipe out Dutch oven and return broth to pot. (Broth can be refrigerated for up to 3 days. Skim off fat before reheating.)

Return broth to simmer over medium-high heat. Add pasta and kale; cook, stirring occasionally, for 5 minutes. Add meatballs; return to simmer and cook, stirring occasionally, until meatballs are cooked through and pasta is tender, 3 to 5 minutes. Season with salt and pepper to taste and serve.

Note - I used dried oregano instead of fresh.