Serves 4-6

2 cups (380 g) split red lentils, picked over and rinsed several times

1 tablespoon (15 mL) turmeric

4 tablespoons (60 mL) unsalted butter

Salt

1 large onion, finely diced, about 2 cups (104 g)

2 teaspoons (10 mL) ground cumin

1 teaspoon (5 mL) ground mustard

1 bunch chopped cilantro, about 1 cup (230 mL)

Juice of 3 limes or to taste

1 large bunch spinach leaves, chopped into small pieces (I had baby spinach and didn't bother chopping)

1 cup cooked rice (200 g)

4 to 6 tablespoons (60 to 90 mL) yogurt

Put the lentils in a soup pot with 2 1/2 quarts water, the turmeric, 1 tablespoon (15 mL) of the butter, and 1 tablespoon (15 mL) salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes. Puree with an immersion blender if you wish (soup will be smoother and nicer-looking soup).

While the soup is cooking, melt 2 tablespoons (30 mL) of the remaining butter in a skillet over low heat. Add the onions, cumin, and mustard and cook, stirring occasionally. When soft, about the time the lentils are cooked or after 15 minutes, add the cilantro and cook for a minute more. Add the onion mixture to the soup, then add the juice of 2 limes. Taste, then add more if needed to bring up the flavors. The soup should be a tad sour.

Just before serving, add the last tablespoon (15 mL) of butter to a wide skillet. When foamy, add the spinach, sprinkle with salt, and cook just long enough to wilt. Add the spinach to the soup and stir. Add the rice and stir so that there are no clumps of rice; keep over low heat to ensure the soup is heated through.

Serve the soup and add a spoonful of yogurt if desired.

Note - Yep, I'm gonna make this soup again. The plain yogurt at the end does a nice job of bringing everything together, I think. I'm not exactly certain the point of wilting the spinach in a separate pan before adding it to the soup, but eh, we're adding butter so who am I to complain. The problem is that, like mushrooms and leeks in previous recipes, I can't resist snacking on these sizzled vegetables on the side. I realize of course that cookbook authors don't create their recipes with snacky cooks in mind.

Makes 4 (big!) servings

2 tablespoon (30 mL) olive oil

2.2 pounds (1 kg) pork shoulder

1/4 teaspoon (1.25 mL) salt

1/4 teaspoon (1.25 mL) pepper

8 1/2 cups (2 L) chicken or stock

1 onion, cut in half (unpeeled)

2 carrots, peeled (one whole and one cut into matchsticks)

1 stick of celery, cut in half

3 cloves garlic, cut in half (unpeeled)

1 thumb-sized piece of ginger, roughly chopped (unpeeled)

2 tablespoon (30 mL) mirin

3 tablespoon (45 mL) soy sauce

2 tablespoon (30 mL) gochujang paste

1 red chile, roughly sliced

4 large eggs

7 ounce (200g) dried ramen noodles

1 leek, sliced

3 packed cups (100g) baby spinach leaves

1 teaspoon (5 mL) sesame seeds

1 teaspoon (5 mL) black sesame seeds (couldn't find!)

1 small bunch green onions, sliced

1 teaspoon (5 mL) red pepper flakes

Preheat the oven to 300F (150C). Season the pork shoulder with salt and pepper. In a large Dutch oven, heat the oil over medium high heat. Sear the pork shoulder on all sides.

Pour the stock over the pork. Add in the onion, the whole carrot, celery, garlic, and ginger. Add the mirin, soy sauce, gochujang, and red chile. Bring to the boil, cover, and place in the oven for 4 hours. Check two or three times during cooking, and top up with a little boiling water if needed. Make sure there's about 4 cups or 1 liter of liquid at the end of cooking.

Remove the Dutch oven from the oven; let the pork shoulder rest oon a cutting board for a few minutes; remove and discard any layers of fat. Shred the pork.

Strain the broth over a large bowl. Discard all vegetables and other solids. Return the broth to the Dutch oven and add the shredded pork. Keep warm over low heat.

Place the eggs in a small pan and cover with cold water. Bring to a boil and similar for 6 minutes. Remove the eggs and place in a bowl of ice water to stop the cooking.

Bring a large pot of water to boil. Cook the dried ramen noodles according to the package instructions. Drain and add to the broth/pork.

Heat the remaining oil in a frying pan. Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times. Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.

Pour broth/pork/noodles into individual bowls. Top with leek, spinach, and carrot matchsticks. Carefully peel the eggs and slice in half; place egg halves in each bowl.

Garnish the soup with the green onions, sesame seeds, and red pepper flakes.

Note - My white sesame seeds were too old, and I couldn't find any black sesame seeds. But regardless, this was very good. Last year we did a ramen from a cookbook called "Simply Ramen" and the recipe was anything but simple. It took all day, so this year I wanted something a little less intensive. This was worth it and I will be doing this recipe again.

Serves 6-7

2/3 cup (130 g) pearl barley

8-9 cups (2 L) vegetable broth

2 tablespoons (30 mL) olive oil

1 1/2 cups chopped leeks, white part (6 ounces; 180 g)

12 ounces (350 g) white button or oyster mushrooms

1 clove garlic, minced

sea salt

8 ounces (225 g) fresh green asparagus

1 large fennel bulb (5 ounces; 150 g)

2 tablespoons (30 mL) chopped fresh dill, plus more to taste

2 tablespoons (30 mL) fresh lemon juice

freshly ground black pepper

garnishes:

dill sprigs

crème fraîche

Rinse the barley and combine it in a medium soup pot with 4 cups (1 L) vegetable broth. Simmer it over very low heat, covered, for about an hour, or until it is tender.

Heat a tablespoon (15 mL) of olive oil in a nonstick sauté pan and cook the leeks over a medium flame until they are just soft, about 10 minutes. Stir the leeks into the barley.

Clean the mushrooms and slice them thinly, cutting them in halves or quarters first if they are large. Add the remaining tablespoon of oil to the pan and stir the garlic over a medium flame for a minute or two, then add the mushrooms. Salt them lightly and sauté them until they sizzle and begin to color, about 15 minutes.

Meanwhile, trim the asparagus and slice the stalks thinly, at an angle. Cut the trimmed fennel bulb into wedges lengthwise, then slice the wedges thinly crosswise.

Add the mushrooms, asparagus, fennel, and dill to the barley and leeks, along with 4 more cups (1 L) broth. Simmer the soup, covered, for about 15 minutes, or until all the vegetables are tender but not mushy. Stir in the lemon juice. Add salt and pepper to taste, and a little more of the vegetable broth if you need it to give the soup the consistency you like.

Garnish the soup with dill sprigs and/or a spoonful of crème fraîche.

Note - This soup looks way more appetizing once the crème fraîche is stirred in. I wouldn't consider it a garnish but a required ingredient. With it, this soup is way more than the sum of its parts. So flavorful and satisfying.

Serves 6-8

10 ounces (290 g) sugar snap peas

10 ounces (290 g) fennel bulbs

10 ounces (290 g) asparagus

1 bunch green onions, white and green parts (4 ounces; 120 g)

6 ounces (170 g) baby spinach leaves

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

3 tablespoons (45 g) arborio rice

2 large leeks (8 ounces; 225 g)

2 tablespoons (30 ml) olive oil

1/2 cup (30 g) loosely packed fresh dill

1/2 cup (15 g) loosely packed fresh mint leaves

3 cups (750 ml) vegetable broth

2-3 tablespoons (30-45 ml) fresh lemon juice, plus more to taste

freshly ground black pepper

garnish: fruity green olive oil

Wash all the vegetables thoroughly. String and coarsely chop the snap peas (I didn't have to string them; the peas seemed pretty stringless). Chop the fennel bulbs; you should have about 2 cups (175 g). Slice the asparagus and green onions. Combine these vegetables and the spinach leaves in an ample soup pot with 4 cups (1 liter) water, a teaspoon (5 mL) of salt, and the arborio rice. Simmer the vegetables, covered, for about 30 minutes.

Meanwhile, chop the white and light green parts of the leeks to yield about 2 cups (175 g). Sauté them over medium heat in 2 tablespoons (30 mL) olive oil with a big pinch of salt. Stir the leeks frequently until they are soft and beginning to turn golden, about 20 minutes. Add the cooked leeks to the soup, along with the dill, mint, and broth.

Allow the soup to simmer for another few minutes, then remove it from the heat and let it cool slightly. Puree the soup with an immersion blender until smooth. Return it to the pot and add some lemon juice, some freshly ground black pepper, and more sea salt to taste.

Bring the soup back to a simmer just before serving, and drizzle a little fruity olive oil on top of each serving.

Note - I used the entire bunch (1 pound) of asparagus because I'd rather have it more asparagus-y than have a handful of leftover spears. This soup is tasty and feels like spring in a bowl...which is both welcome in late January and a little discouraging since spring is a long ways off.

Serves 8

Okay, this was Wednesday, so it's another Kitchenista recipe; in other words, I don't convert and list out ingredients/recipe because we should all be visiting her website and bowing down before her gloriousness. Anyway...

This was freaking fantastic and how I will be making all my gumbo from now on. Oh, Kitchenista, you are a game-changer. And yes, the Instant Pot makes gumbo faster and easier, but let's not kid ourselves. This bad boy is a time commitment, especially on a school night. We negotiated the purchase price of a house (!) in less time than it took to make the gumbo. So when it was ready, I just wanted to eat and didn't care about the garnish. A garnish would have made for a prettier pic, but them's the breaks.

And we shall make this gumbo at least quarterly. Maybe monthly. Seriously, it's so good. You won't be sorry.

Serves 10-12

3 tablespoons (45 mL) canola oil

5 cloves garlic, minced

2 tablespoons (30 mL) peeled and minced fresh ginger

1 large yellow onion, peeled and diced

2 ribs celery, diced

4 carrots, peeled and sliced

1 large red bell pepper, diced

2 cups (280 g) chopped cooked chicken meat

1 1/2 cups (250 g) whole corn kernels (I used frozen)

1 cup (70 g) shredded coconut

12 cups (2.8 L) chicken stock

Juice and zest of 3 limes

1 can (14 1/2 ounces (400g)) coconut milk

2 teaspoons (10 mL) ground coriander

1/2 teaspoon (2.5 mL) allspice

8 dashes hot sauce, preferably Melinda's brand XXX habanero sauce

1 bunch chopped fresh cilantro

Kosher salt and freshly ground black pepper, to taste

In a stockpot over medium-high heat add the oil, garlic, ginger, onion, celery, carrots, and red pepper. Sauté for 5 minutes, covered.

Add the chicken, corn, coconut, and stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes, uncovered.

Add the lime juice and zest, coconut milk, coriander, allspice, hot sauce, cilantro, salt, and pepper. Simmer an additional 5 minutes.

Note - Oof, this soup has so much potential, but the original recipe is just lacking all around. The broth is too thin and watery. I think decreasing the stock to 6-8 cups and adding a 2nd can of coconut milk might be worth a shot. I'd also add a diced potato to simmer along with the veg to get some more starch. The flavors here aren't bad, but they're not super zingy. I think maybe a small red chile (or even habanero) with the veg might be nice, and I suppose the cilantro and spice quantities would go farther if we cut down on the overall liquid.

Serves 6-8

2 medium yellow onions (450 g)

3 tablespoons (45 mL) olive oil

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

12 ounce (350 g) baby broccoli, with leaves, or broccoli florets

1 large fennel bulb (6 ounce; 180 g)

8 ounce (225 g) spinach

8 ounce (225 g) sorrel (if you can't find sorrel, double the spinach and add lemon juice to mimic the flavor of sorrel)

1 medium yam (6 ounce; 180 g)

3 cups (750 ml) vegetable broth

freshly ground black pepper

cayenne

1-2 tablespoons (15-30 mL) fresh lemon juice, as needed

Garnish:

fruity green olive oil

Optional Garnishes:

crumbled queso fresco or cheddar cheese

herbed croutons

Coarsely chop the onions and sauté them in 2 tablespoons (30 mL) olive oil with half a teaspoon (2.5 mL) salt, stirring occasionally, over medium heat until they are soft and golden brown. This will take at least half an hour, and when you think the onions are done cook them a little longer to develop rich, sweet flavor.

While the onions cook, thoroughly wash the broccoli, fennel, spinach, and sorrel. Coarsely chop the greens and the fennel bulb. Peel and dice the yam. Combine these vegetables in an ample soup pot with 5 cups (1.25 L) water, the vegetable broth, and 1 teaspoon (5 mL) of salt. This will look like way too much, but it's not: the greens will reduce dramatically the moment you start to cook them. Bring the liquid to a boil, then reduce the heat and simmer the soup, covered, for about 10 minutes.

Add the caramelized onions to the soup and simmer, covered, another 15 minutes. Grind in some black pepper, add a pinch of cayenne, and stir in the remaining 1 tablespoon (15 mL) olive oil.

Allow the soup to cool slightly, then puree until smooth with an immersion blender.

Taste, and correct the seasoning with more salt if needed. If you are using all spinach instead of a mix of spinach and sorrel, add a little lemon juice now, tasting as you go, until the soup has a delicate, slightly tart edge.

Drizzle a thread of fresh, fruity green olive oil on each serving, and garnish with crumbled cheese or herbed croutons if you like.

Note - Of course I couldn't find sorrel. Boo. So I used the juice of 2 medium lemons. I've made a bunch of green soups before and this is definitely in the top 3, and it's pretty darn smooth!

Serves 8

2 1/2 pounds (1.15 kg) stew beef, cut into bite-sized pieces

3 cups (375 g) flour seasoned with salt and pepper, to taste

4 tablespoons (60 mL) olive oil

3 cloves garlic, minced

1 pound (450 g) fresh baby carrots

1 pound (450 g) fresh pearl onions, peeled or 1 pound (450 g) frozen pearl onions

10 small red potatoes, cut into quarters

3 cups (700 mL) beef stock or broth

2 cups (16 ounces (450 g)) canned ground or crushed tomatoes

1 bottle (750 mL) Burgundy or another fruity red wine, divided

2 bay leaves

1 teaspoon (5 mL) dried basil

1 cup (130 g) frozen peas

Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 325 degrees. Coat the stew beef with the seasoned flour. Heat the olive oil in a Dutch oven or braising pan over high heat. Add the meat, a few pieces at a time. Cook, turning several times with tongs, until the meat is crispy and brown on all sides. Repeat until all the meat is cooked. Set aside.

In the same pan, add the garlic, carrots, fresh onions if using, and potatoes. Sauté over medium-high heat for 5 minutes.

Add the browned meat, stock, tomatoes, 2 cups (475 mL) of the red wine, bay leaves, and basil. Cover the pot, place in the oven, and bake for 1 hour.

Remove from the oven and add the remaining red wine. Bake, covered, for 3 hours more, or until the stew is fork tender. Remove from the oven. Remove and discard the bay leaves.

Add the frozen peas and frozen onions, if using, and season with salt and pepper. Stir gently to combine.

Note - 3 cups of flour is too much. You can get the meat nicely coated with half as much, I think. Also, who does S&P in raw flour to taste? That's bonkers. I used generous amounts of pepper and seasoned salt...partly because I love seasoned salt and also partly because I wanted to be able to visualize how much salt I was adding.

Serves 8

2 tablespoons (30 mL) olive oil

2 dried bay leaves

3 cloves garlic, finely chopped (1 tablespoon (15 mL))

2 medium onions (14 ounces), cut into 3/4-inch (20 mm) dice

1 green bell pepper (6 ounces), cut into 1/2-inch (15 mm) dice

1/4 teaspoon (1.25 mL) ground allspice

2 pounds (900 g) gold potatoes, peeled and sliced 1/3 inch (10 mm) thick

4 cups (1 L) fish stock

2 cups canned whole tomatoes in juice (from a 28-ounce (790 g) can), cut into 1/2-inch (15 mm) dice (measured with their juice)

6 ounces (170 g) spicy chouriço or andouille sausage, casing removed and sliced 1/4 inch (5 mm) thick

Kosher or sea salt and freshly ground black pepper

2 pounds (900 g) skinless cod fillets

10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup (4 g))

Heat a 4 to 6 quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and sauté, stirring occasionally, for about 8 minutes, until the onions and peppers 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, 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.

Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes.

Season the mixture 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 whole fillets and cook for 5 minutes, then remove from the heat, gently stir the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) 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.

Use a slotted spoon to mound the chunks of cod, the chouriço, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over.

Serves 6-8

1 ounce (30 g) dried porcini mushrooms

1 tablespoon (15 mL) unsalted butter

2 tablespoons (30 mL) olive oil

2 small leeks, white and light green portions, thinly sliced

1/2 pound (250 g) mixed fresh mushrooms, brushed cleaned and thinly sliced

Fine sea salt and freshly ground pepper, to taste

1/2 cup (125 mL) dry white wine

1-2 bunches swiss chard, (tough ribs removed) coarsely chopped

1 1/2 cups (230 g) wild rice blend (a mix of wild and brown rice)

6 cups (1 .5 L) chicken broth

1/2 cup (125 mL) heavy cream

2 tablespoons (30 mL) minced fresh flat-leaf parsley

Steep dried porcini mushrooms in 1 1/2 cups (350 mL) boiling water for 30 minutes. Drain the porcini, reserving the liquid, then chop and set aside. Line a fine-mesh sieve with a damp paper towel and strain the mushroom broth into a clean bowl.

In a soup pot over medium heat, melt the butter with the olive oil. Add the leeks and sauté until softened, about 7 minutes. Stir in the fresh mushrooms and the porcini, and season with salt and pepper. Cover partially and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes.

Increase the heat to high, stir in the wine and simmer for 1 minute. Reduce the heat to medium and add the swiss chard, a handful at a time, stirring to mix well and adding more as the chard in the pot begins to wilt. Pour in the reserved mushroom broth, reduce the heat to medium-low, cover, and cook until all of the chard is wilted and has begun to soften, about 7 minutes.

Stir in the wild rice blend and broth and increase the heat to medium-high. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the rice is tender but still a bit chewy, about 45 minutes.

Stir in the cream and cook until just heated through. Ladle the soup into warmed bowls, sprinkle with the parsley and serve immediately.

Note - the original recipe is actually for Wild Rice Soup with Porcini and Escarole, but I couldn't find escarole in a few local groceries. I probably should have chosen something like chicory or arugula or even mustard greens to get closer to an escarole flavor, but I love swiss chard and it was on sale.

Serves 6

1 1/4 lbs. (570 g) green asparagus

2 medium leeks (7 oz.; 200 g)

1 large fennel bulb (7 oz.; 200 g)

zest and juice of 1 lemon

2 tablespoons unsalted butter (28 g

)3 tablespoons Arborio rice (45 g)

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

2 - 2 1/2 cups (500-600 mL) vegetable broth

1/2 cup (22 g) finely chopped fresh dill, plus more to taste

white pepper (I used black)

cayenne

2-3 tablespoons (30-45 mL) heavy cream (optional)

Using a vegetable peeler or sharp knife, thinly peel the bottom 2 or 3 inches (5 - 7.5 cm) of the asparagus stalks, then I snap off the toughest bits at the bottoms (peeling the bottoms first allows you to keep much more of the stalk). Cut the stalks into 1-inch (2.5 cm) pieces, you should have about 4 cups (500 g).

Wash the leeks and chop the white and light green parts only. Trim, wash, and chop the fennel bulb. Grate the zest of the lemon, making sure to get only the yellow and none of the white pith.

Melt the butter in a large skillet or soup pot and cook the leeks over medium heat for 8 to 10 minutes, until they are soft and begin to take on a hint of color. Add the asparagus, fennel, lemon recipe continues on next page zest, rice, 1 1/2 teaspoons (7.5 mL) salt, and 3 cups (750 mL) water and bring to a boil. Turn the heat down and simmer, covered, for about half an hour, or until all the vegetables are tender.

Add 2 cups vegetable broth, the dill, and a pinch each of pepper and cayenne. Puree the soup in an immersion blender until smooth. Add broth if the soup seems too thick. Stir in a couple of teaspoons of fresh lemon juice, more if you like.

Bring the soup back to a simmer, taste it, and season with tiny amounts of pepper and more salt if needed. Stir in the cream if you wish.

Note - wow, this was tasty. And making me super anxious for spring!

Another Kitchenista recipe available here. Again, I don't do the work to list her recipes because she provides great content for free...and it seems, I dunno, not right or something.

I really enjoyed this soup and am excited to make it again - especially the broth. I like spicy food so I'll add more serranos next time. I don't think I'll bother with the tortilla strips; crumbled up chips are just fine for me, thankyouverymuch.

But anyway, I'm excited to find a tasty tortilla soup for all my pescatarians out there.

Serves 4-6

For the soup:

1 teaspoon (5 mL) plus 1 tablespoon (15 mL) vegetable oil

2 guajillo chiles, stemmed, seeded, and torn into pieces

2 ancho chiles, stemmed, seeded, and torn into pieces

1 chile de árbol, stemmed and seeded

3/4 cup (180 mL) boiling water

1/2 small white or yellow onion, diced

4 large garlic cloves, sliced

2 teaspoons (10 mL) ground cumin

2 teaspoons (10 mL) oregano

1 tablespoon (15 mL) kosher salt

2 teaspoons (10 mL) black peppercorns

5 1/2 cups (1.3 L) beef or chicken broth or water

1 pound (500 g) meaty pork bones

1 pound (500 g) beef shank bones or meaty oxtails

1 smoked pork hock (about 12 ounces (350 g))

1 1/2 pounds (750 g) boneless pork shoulder, cut into 4 pieces

One 28-ounce (790 g) can white hominy with liquid

For serving:

Finely shredded green cabbage

Hot sauce or red pepper flakes

Lime wedges

Diced white onion

Chopped fresh cilantro leaves

Warmed tortillas

Dried Mexican oregano (optional)

Sliced radishes (optional)

Press Sauté-normal/medium on the Instant Pot and heat the 1 teaspoon (5 mL) oil. Add the guajillo, ancho, and árbol chiles and cook, stirring occasionally, for about 3 minutes, until fragrant. Press Cancel.

Transfer the chiles to a blender and pour in the boiling water. Let soak for 10 minutes, until the chiles have softened, then pour off and discard the water. Add onion, garlic, cumin, oregano, salt, peppercorns, and 1/2 cup (120 mL) of the broth to the blender. Puree until very smooth, scraping down the blender as needed.

Press Sauté-normal/medium on the Instant Pot and heat the remaining 1 tablespoon (15 mL) oil. Add the chile puree and cook, stirring occasionally, for about 5 minutes, until thickened and slightly darkened; be careful not to burn the puree. Press Cancel.

Place the pork and beef bones and the pork hock in the pot. Arrange the pork shoulder pieces evenly on top. Pour the hominy and its liquid over the meat, then pour in the remaining 5 cups (1.25 L) broth.

Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 30 minutes.

When the cooking program is complete, perform a quick pressure release by moving the Pressure Release handle to Venting. Press the Keep Warm setting.

Open the pot. Using tongs, transfer the bones and the pork hock to a plate; leave the pork shoulder in the pot. When cool enough to handle, remove any meat from the bones and hock, shredding it into bite-size pieces. Add the meat back to the pot; discard the skin and bones.

Using a spoon, skim off and discard as much fat as possible from the surface of the posole.

Using the tongs, transfer the pieces of pork shoulder to a cutting board, chop them into 1-inch (2.5 cm) pieces, and return to the pot. Taste and adjust the seasoning with salt and pepper if needed.

Ladle the posole into warmed bowls and serve right away with the cabbage, hot sauce, lime wedges, onion, cilantro, warmed tortillas, oregano (if using), and radishes (if using) on the side.

Note 01 - My butcher didn't have meaty pork bones or a smoked pork hock, so I substituted about 1.5 lbs pork neck bones and 1 smoked ham shank.

Note 02 - This comes out with deep, rich flavor, but I think next time I will use more guajillo and árbol chiles to up the spice/heat. As written, this is pretty mild.

Serves 6-8

1 pound (450 g) dried green split peas

2-3 stalks celery, chopped (200 g)

3 medium carrots, chopped (225 g)

1 large yellow onion, chopped (300 g)

1 bay leaf

1 teaspoon (5 mL) dried thyme

hot paprika

1 1/2 teaspoons (7.5 mL) sea salt

1/4 cup (about 20 g) chopped fresh flat-leaf parsley

2 cups (500 ml) vegetable broth

freshly ground black pepper

garnish: croutons

Combine the rinsed split peas in a large soup pot with 8 cups (2 liters) water and the chopped celery, carrots, and onion, the bay leaf, thyme, and a pinch of paprika. Bring the water to a boil and cook briskly for about 20 minutes.

Lower the heat, add 1 teaspoon (5 mL) salt, the parsley, and the vegetable broth, and simmer, covered, for about 40 more minutes. The peas should be completely soft.

Remove the bay leaf. Taste, add salt if it's needed, and grind in some black pepper. Add a little more vegetable broth if the soup seems too thick, and then puree with an immersion blender. Taste again after pureeing and correct the seasoning if needed.

Garnish with croutons.

Note 01 - Anna Thomas says the best croutons for this soup are rye bread or some other dark whole-grain bread. I don't have that, but I do have sourdough (like everyone else). So I cubed some bread, tossed with olive oil, minced garlic, and paprika, and toasted for 10-15 minutes.

Note 02 - This soup is actually good! And not at all like the nasty canned business I remember from childhood.

Serves 10-12

3 tablespoons (45 mL) butter

1 yellow onion, peeled and diced

3 ribs celery, diced

2 small pieces (about 2 ounces (56 g) each) salt pork

5 potatoes, peeled and cut into 3/4-inch (20 mm) cubes

5 cups (1.2 L) clam juice

2 bay leaves

1 teaspoon (5 mL) dried tarragon

1 teaspoon (5 mL) celery salt

1 1/2 pounds (680 g) minced clams, preferably fresh

5 dashes Worcestershire sauce

2 cups (500 mL) heavy cream

Kosher salt and freshly ground black pepper, to taste

Oyster crackers, for serving

In a stockpot melt the butter over medium-high heat. Add the onion, celery, and salt pork. Sauté, covered, for 5 to 7 minutes.

Add the potatoes, clam juice, bay leaves, tarragon, and celery salt. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 35 minutes. Add the clams and simmer, uncovered, for 5 minutes.

Add the Worcestershire sauce, cream, salt, and pepper. Simmer an additional 7 minutes, uncovered, and remove from the heat.

Remove the bay leaves. Garnish with oyster crackers.

Note - I can never actually find salt pork; even when to a legit butcher type place. And this chowder was...fine...kinda thin and old-fashioned, which I probably should have anticipated.

Serves 10-12 (this is a lie; this soup serves about a zillion) 

Matzo Balls

7 eggs, separated

1 tablespoon (15 mL) kosher salt, divided

1/4 cup (60 mL) chicken fat or vegetable oil, such as canola

1 3/4 cups (205 g) matzo meal

2 1/2 tablespoons (38 mL) club soda

2 teaspoons (10 mL) onion powder

1 tablespoon (15 mL) chopped fresh parsley

Soup

3 pounds (1.5 kg) chicken thighs

1 veal bone

2 large yellow onions, peeled and diced

4 ribs celery, diced

10 carrots, peeled and sliced

2 gallons (7.5 L) water, plus additional as needed

Kosher salt, to taste

3 sweet potatoes, peeled and diced

1 bunch chopped fresh dill

2 tablespoons (30 mL) chopped fresh parsley

For the matzo balls:

Fill an 8-quart pot three-quarters of the way with salted water or chicken stock. Bring to a boil over high heat.

Place the egg whites in a mixing bowl and add a pinch of salt. Using an electric mixer, whip the egg whites until stiff peaks form. Set aside.

In a separate bowl mix together the egg yolks, remaining salt, chicken fat, matzo meal, club soda, onion powder, and parsley. Gently fold the egg whites into the batter. Place in the refrigerator for 15 minutes.

Using your hands roll the batter into walnut-size pieces. Drop the matzo balls into the water and cover the pot. Reduce the heat to medium and simmer for 35 minutes. Remove with a slotted spoon. Makes 12 to 15 matzo balls. (Also lies. Unless I don't know how large a walnut is, which is possible. I purposely made some in varying sizes, including some larger than what I think walnuts look like. I ended up with 33 matzo balls.)

For the soup:

In a stockpot combine the chicken, veal bone, onions, celery, and carrots. Add the water and salt. Bring to a boil over high heat. Use a slotted spoon or strainer to remove any foam that rises to the surface of the soup. Reduce the heat to medium and simmer for 4 hours. If the liquid becomes too concentrated, add more water during the cooking time.

Add the sweet potatoes, dill, and parsley. Simmer for an additional 45 minutes. Remove from the heat.

Using a large, slotted spoon, remove the chicken pieces and veal bone to a bowl. Discard veal bone. When the chicken is cool enough to handle, remove the skin and bones and place the meat back into the soup. (I used boneless, skinless chicken thighs because it's what I had in the freezer; I barely had to shred it...just stirring the soup "shredded" most of it.)

Serve the soup with matzo balls floating on top. Garnish with additional chopped parsley, if desired.

Note - I've never cooked w/ veal bones before. The ones I got from my butcher seemed small so I used two. I was expecting the soup to get all gelatinous and thick but that didn't really happen. Also, I thought the dill and sweet potatoes would be delicious...but a 45 min cook time may have been a smidge too long.

Serves 10-12

2 tablespoons (30 mL) olive oil

2 cloves garlic, minced

1 1/2 cups (225 g) diced onions

1 1/2 cups (225 g) sliced or diced carrots

1/2 cup (75 g) diced celery

3 large portobello mushrooms, diced

1 cup (70 g) sliced shiitake mushrooms

1 cup (70 g) sliced chanterelle mushrooms

1 1/2 cups (300 g) pearl barley

2 1/2 quarts (2.5 L) chicken or beef stock

2 cups (500 mL) Burgundy wine

1 teaspoon (5 mL) dried oregano

1 teaspoon (5 mL) dried basil

3 tablespoons (45 mL) tomato paste

1 cup (70 g) enoki mushrooms

2 teaspoons ( 10 mL) balsamic vinegar

Kosher salt and freshly ground black pepper, to taste

Heat a stockpot over medium-high heat. Add the olive oil and garlic. Stir for a minute, then add the onions, carrots, and celery. Sauté, covered, for 5 minutes. Add the portabellas, shiitakes, and chanterelles. Sauté, covered, for 5 minutes more.

Add the barley, stock, Burgundy, oregano, basil, and tomato paste. Stir well to combine. Bring to a boil. Reduce the heat to medium, cover, and simmer 45 minutes to 1 hour.

Remove from the heat. Stir in the enoki mushrooms and season with vinegar, salt, and pepper.

Note - My grocery store didn't have chanterelles or enokis, but they did have a package of assorted wild mushrooms so that's what I used. I think the mushrooms I used at the end are shimeji. I'm pretty sure these are supposed to be cooked, so I browned them in a little bit of butter instead of adding them raw like the recipe suggests.

Serves 4-6

For the Pork Shoulder:

One 5-6 pound (2.3-2.7 kg) bone-in pork shoulder

Kosher salt

1 cup (250 mL) low-sodium chicken stock or dry white wine

Rub the pork all over with 1 tablespoon of salt. Let sit at room temperature for up to 2 hours (the longer the better).

Preheat the oven to 300°F (150°C).

Put the pork shoulder fat-side up on a heavy roasting pan (lined with foil or parchment if you prefer) and stick it in the oven. Roast until the meat is deep golden brown and so tender it's practically falling apart, about 5 hours. (But check at 4.) For a little more color, broil the shoulder for a few minutes to finish it off and to crisp the meat.

Turn off the heat and take the pan out of the oven.

Carefully transfer the shoulder to a serving plate.

Pour the stock or wine into the pan, and set it over medium heat, and as it bubbles, use a wooden spoon to scrape up any browned bits.

Let the pork stand for 15 minutes at room temperature before serving with the pan liquid on top.

This serves 10-12...so enjoy the roast porky goodness and set aside 3-ish cups for the soup.

For the Soup:

2 tablespoons (30 mL) extra-virgin olive oil

2 garlic cloves, thinly sliced

5 cups (1.25 L) low-sodium chicken stock

One 15-ounce (425 g) can low-sodium Great Northern or other white beans with their liquid

2 to 3 cups (500-750 g) coarsely shredded cooked pork shoulder (recipe above)

1 bunch of mustard greens or Swiss chard, stem bottoms trimmed, torn or cut into bite-sized pieces

1 to 2 cups (150-300 g) cooked grains, such as farro or bulgur (optional)

Kosher salt

Heat the oil in a medium heavy pot over medium heat until it shimmers.

Stir in the garlic and cook, stirring, until it turns golden, about 2 minutes; then stir in the stock, beans along with their liquid, pork, and greens.

Raise the heat to bring it to a boil, then reduce the heat and simmer until the greens are tender, about 10 minutes.

Stir in the grains (if using) and cook just until the soup comes back to a simmer.

Season with salt to taste.

Note - Oh yeah, this soup is more than the sum of its parts. Filling without being heavy, super tasty, versatile. Next time I might try going heavier on the beans and greens and a little lighter on the pork. But regardless, it's definitely a do-over. Especially if you roast the shoulder on a weekend, then the soup comes together so quickly & works for a weekday.

It's another recipe from Kitchenista. I'm providing only the link instead of the entire recipe because she produces great content for free, and I don't feel right about taking her work and running with it, I guess. And I like to think that one day I'll meet her and we'll be best friends. I will also settle for being her dishwasher.

Her recipe calls for linguiça and monkfish, neither of which I could find. So here we are with Spanish chorizo and halibut.

Anyway, this recipe is seriously amazing. (Kitchenista does not disappoint.) Rich, flavorful, hearty, friggin full bodied! When I make it again, I will chop the sausage, potatoes, and fish into smaller chunks than she suggests; just personal preference.

Oh yeah, and lobster juice? Couldn't source that either so I diluted lobster stock.

Serves 8-10

7 pounds (3.2 kg) leeks, washed and sliced into 1/4-inch (6 mm) rounds (white and pale green parts only), divided

8 tablespoons (120 g) butter, divided

Kosher salt and freshly ground black pepper, to taste

4 whole cloves garlic, peeled

1 bay leaf

6 to 8 Yukon Gold potatoes, peeled and diced

8 cups (2 L) chicken stock or broth

1 teaspoon (5 mL) celery salt

1 teaspoon (5 mL) crushed red pepper flakes

1 tablespoon (15 mL) Worcestershire sauce

1/2 teaspoon (2.5 mL) ground nutmeg

1 1/2 (350 mL) cups light cream

Snipped fresh chives, for garnish

Preheat the oven to 375 (195 C) degrees. Place 2 pounds (900 g) (about 4 cups) of the sliced leeks into a roasting pan. Melt 2 tablespoons (30 mL) of the butter, drizzle it over the leeks, and season with salt and pepper. Place in the oven and roast for 25 to 30 minutes, stirring halfway through cooking to keep the leeks from burning and sticking to the bottom of the pan. Remove from the oven and set aside.

In a large stockpot add the remaining 6 tablespoons (90 mL) of butter, the remaining 5 pounds (2.3 kg) of leeks, the garlic, and the bay leaf. Sauté over medium- high heat for 15 minutes, or until the leeks are golden. Add the potatoes and sauté an additional 5 minutes. Add the stock, cover the pot, and bring to a boil. Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes.

Remove the pot from the heat and remove the bay leaf. Add the celery salt, red pepper flakes, Worcestershire sauce, and nutmeg. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.

Add the light cream and salt and pepper, to taste. Puree once again until the cream is thoroughly incorporated.

Reserve a few roasted leeks for garnish, and stir the remaining roasted leeks into the soup until they are evenly distributed. Garnish with roasted leeks and freshly snipped chives.

Note 01 - OK, this is a BANANAS amount of leeks. And I didn't realize until later that we're talking about 7 pounds trimmed. Leeks are pricey in my part of the world, so I think I used maybe a dozen leeks. I did not have 2 pounds for roasting and another 5 pounds for the soup. I think I set aside 2 cups for roasting and rolled the dice with what I had left.

Note 02 - Bananas amount of leeks aside, this is a way more flavorful and interesting potato leek soup than your regular variety. The garnish of roasted leeks is a definite do-over. Undecided on the roasted leeks stirred into the soup.

Serves 6-8

2 pounds (900 g) sweet potatoes

1 pounds (450 g) yams

2 small yellow onions (12 oz.; 350 g)

1/2 medium celery root (5 oz.; 140 g)

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

1 tablespoon (15 mL) olive oil

1 tablespoon (15 mL) unsalted butter

1 tablespoon (15 mL) dried sage, slightly crumbled

2-3 tablespoons (30-45 ml) dry sherry

4 cups (1 liter) vegetable broth

cayenne

2-3 tablespoons (30-45 ml) heavy cream (optional)

garnishes:

fruity green olive oil

2/3 cup (90 g) toasted pine nuts

Preheat the oven to 375°.

Wash the sweet potatoes and yams, arrange them on a baking sheet, and pierce each one with a fork or sharp knife. Roast the potatoes and yams for about an hour, or until they are soft and oozing some syrup. Allow them to cool slightly, then peel them and cut them in big pieces, or, if they are very soft, split them and scoop the flesh out of their skins.

While the potatoes and yams are roasting, chop the onions and peel and finely dice the celery root.

Put the celery root in a soup pot with 2 1/2 cups (600 ml) water and half a teaspoon (2.5 mL) of salt and simmer, covered, for about 20 minutes.

Heat the oil and butter in a skillet and sauté the onions with half a teaspoon (2.5 mL) of salt, over medium heat, until they are soft and turning golden, about 20 minutes. Add the sage, and continue cooking, stirring often, until the onions are caramel-colored, about another 10 minutes. Add the sherry and stir until the sherry has been absorbed.

Add the roasted potatoes and yams and the caramelized onions to the soup pot, along with the vegetable broth and a pinch of cayenne, and simmer the soup on low heat, covered, for another 10 minutes.

Allow the soup to cool slightly, then puree with an immersion blender until smooth. Return the soup to the pot, taste it, and correct the seasoning with a pinch more salt or more cayenne as needed.

Stir in the cream if you want a richer-tasting soup.

Drizzle a little fruity olive oil on each serving and then sprinkle a spoonful of lightly toasted pine nuts over the top.

Note - I forgot to garnish the soup. And I'm not sold on the texture; I think next time I would add a smidge more broth to thin it a bit and make it more of a soup and less of a puree.

Serves 8

3 tablespoons (45 mL) olive oil

3 cloves garlic, minced

1 yellow onion, diced

1/2 cup (75 g) diced celery

2 large carrots, diced

1 can (28 ounces; 795 g) whole tomatoes

4 cups (1 L) clam juice

1 cup (240 mL) dry white wine

3 teaspoons (15 mL) fennel seeds

A few pinches saffron

1 teaspoon (5 mL) dried oregano

1 teaspoon (5 mL) dried basil

1 cup (140 g) uncooked medium pasta shells

1/2 pound (230 g) halibut fillet

1/2 pound (230 g) salmon fillet

12 cherrystone clams

12 mussels

1/2 pound (230 g) peeled and deveined shrimp

1/2 pound (230 g) scallops

Kosher salt and freshly ground black pepper, to taste

In a stockpot heat the olive oil over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for 5 minutes.

Add the tomatoes, clam juice, wine, fennel seeds, saffron, oregano, and basil. Bring to a boil. Lower the heat to medium and simmer for 10 minutes. Add the pasta shells and simmer for 5 minutes.

Cut the halibut and salmon into large chunks and add to the pot. Add the clams, mussels, shrimp, and scallops. Cover the pot and cook until the clam and mussel shells open, 10 to 12 minutes.

Season with salt and pepper.

Note 01 - I so wanted to love this soup and ended up a tad disappointed. I'm usually a fennel evangelist but this was too much. And I thought it could've handled some heat from crushed red pepper or even chile paste. If you're gonna call your stew "lusty," I want some big, bold flavors. Also, a bunch of my mussels didn't open; not the recipe's fault of course, but I was a bit grouchy.

Note 02 - Also, recipe doesn't say anything about chopping the tomatoes, so I used San Marzanos since I was certain they'd break up with stirring

Serves 6-7

1 1/4 cups dried black beans (8 oz.; 225 g)

4-5 cloves garlic, peeled

6 fresh epazote leaves or 1 1/2 teaspoon (7.5 mL) crumbled dried epazote

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

1 small kabocha or butternut squash (1 1/4 - 1 1/2 pounds; 600-700 g)

1 tablespoon (15 mL) olive oil

1 yellow onion, chopped (225 g)

1 bay leaf

1 medium carrot, finely chopped (80 g)

1 large stalk celery, finely chopped (75 g)

1-2 jalapeño peppers, seeded and finely chopped

1 scant tablespoon (12 mL) cumin

1 1/2 cups (360 mL) vegetable broth

2 tablespoons (30 mL) fresh lemon juice

garnishes:

fruity green olive oil

crumbled fresh white cheese, such as queso fresco

Rinse the black beans and combine them in a large soup pot with 7 cups (1.75 L) water, the peeled garlic cloves, and the epazote. Bring the water to a boil, then lower the heat and simmer the beans, covered, for at least an hour, or until they are tender. (The time will vary with the age of the beans.) When they are tender but not mushy, add a teaspoon of salt. Using a slotted spoon, lift out about a cup (75 g) of the beans and put them aside.

While the beans are cooking, preheat the oven to 400° (204 C).

Cut the squash in half, scrape out the seeds, and lay the halves cut side down on a lightly oiled baking pan. Roast the squash for 45 minutes to 1 hour, or until it is soft. Allow it to cool slightly, then scoop out all the soft pulp.

At the same time, heat the olive oil in a skillet. Add the chopped onion, the bay leaf, and a pinch of salt, and gently sauté over medium-low heat, stirring often, for about 25 minutes, or until the onion is soft and golden brown. Remove the bay leaf.

When the beans are tender, add the chopped carrot, celery, and jalapeño peppers to the beans and their broth and simmer for about 10 to 12 more minutes, until the vegetables are tender. Add the roasted squash, the caramelized onion, the cumin, and the vegetable broth.

Allow the soup to cool slightly, then puree it with an immersion blender until smooth.

Return the soup to the pot and add the reserved whole beans and the lemon juice. Taste, and correct the seasoning with more salt if needed.

Serve the soup hot, with a thick drizzle of fruity olive oil and a sprinkle of crumbled white cheese on top of each serving.

Note 01 - I used a red kuri squash that I had from this year's garden because the butternut squashes were all too huge. It's one of my favorite winter squashes: fairly thin skin so cutting in half isn't a struggle; an almost nutty flavor and aroma.

Note 02 - Anna Thomas says that corn tortillas or cornbread are sensational with the flavors of this soup. For my 2nd helping, I crumbled a few tortilla chips on top along with the cheese. It was nice but I wasn't blown away by the addition.

Serves 8-10

1 tablespoon (15 mL) butter

3 whole cloves garlic

1 large yellow onion, peeled and diced

1 cup (150 g) diced celery

1 pound (450 g) shiitake mushrooms

2 large portobello mushrooms

1/4 pound (113 g) chanterelle mushrooms

2 to 3 large Yukon Gold potatoes, peeled and quartered

6 cups (1.5 L) chicken stock

2 teaspoons (10 mL) fresh thyme leaves

1 cup (240 mL) light cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons (30 mL) dry sherry

2 teaspoons (10 mL) Worcestershire sauce

1 tablespoon (15 mL) olive oil

Melt the butter in a stockpot over medium high heat. Add the garlic, onion, and celery. Sauté for 8 minutes.

Slice the shiitake, portobello, and chanterelle mushrooms, setting aside a total of 1/2 cup (75 g) of mixed mushrooms for the garnish.

Add the remaining mushrooms and the potatoes to the stockpot. Sauté for 5 minutes.

Add the stock and bring to a boil. Lower the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes. Remove from the heat.

Add the thyme and puree with an immersion blender until smooth.

Add the cream, salt and pepper, sherry, and Worcestershire sauce. Stir well.

Heat the olive oil in a small sauté pan over medium-high heat. Add the reserved 1/2 cup (75 g) mushrooms and sauté until soft, about 10 minutes. Season with salt and pepper. Garnish individual servings or stir em all in.

Note - I used about a teaspoon of dried thyme instead of fresh (fresh frustrates me). And I added it when I added the mushrooms and potatoes.

Serves 6

3 pounds (1.5 kg) butternut squash

1 large yam (12 oz.; 350 g)

3-4 fresh green poblano peppers (10 oz.; 280 g)

2 yellow onions, chopped (500 g)

2 tablespoons (30 ml) olive oil

sea salt

5 cups (1.25 L) any vegetable broth

1/2 cup (30 g) roughly chopped cilantro

2-3 tablespoons (30-45 ml) fresh lemon juice

freshly ground black pepper

Garnishes:

olive oil or pumpkinseed oil

toasted pumpkin seeds

Preheat the oven to 400° (205 C).

Split the squashes lengthwise, scrape out the seeds and strings, and lay them cut side down on a lightly oiled baking sheet.

Scrub the yam, pierce its skin with a fork, and put it in a small baking dish.

Roast the squashes and yam in the hot oven until they are soft, probably about an hour, then allow them to cool.

Scoop out all the soft flesh of the squashes, including any dark, caramelized bits, and peel and slice the yam.

Turn on the broiler.

Roast the chiles until charred or blistered or otherwise blackened all over. Use your preferred method to steam em (covered bowl, bag, whatever) for about 10 minutes to let them sweat and then peel off the skins and remove the stems and seeds.

Slice the peppers into thin strips or cut them into small squares.

Meanwhile, slowly sauté the chopped onions in the olive oil with a dash of sea salt, stirring often over medium heat until they are soft and golden brown, 20 to 30 minutes.

In a large soup pot, combine the squash, yam, caramelized onions, 2 cups (500 ml) water, the vegetable broth, and the cilantro.

Simmer 20 minutes, then puree the soup with an immersion blender until smooth.

Return the soup to the pot and correct the salt to your taste.

Stir in a little lemon juice, a little black pepper, and the slices of poblano peppers.

If you like to be careful about spicy things, add half the peppers, stir, taste, then add more as you like.

Serve the soup with a thread of olive or pumpkinseed oil swirled on top and a sprinkle of toasted pumpkin seeds.

Note - Anna Thomas says you can use other chiles like Anaheims. I had chiles from last year's garden that I roasted and froze...and I probably used close to a pound and a half.

I'm posting a link to this recipe instead of an adaptation of it because The Kitchenista is amazing & I want to support her content, increase her profile, and so on. She's a brilliant chef/recipe creator. (I know it's not soup-related, but I made her baked macaroni and cheese for the first time @ Tgiving...and I will now make it at Tgiving forevermore.)

Anyway, I followed her recipe fairly closely. I didn't have roasted garlic, so I just hucked in 3 whole cloves along with the onion, carrot, celery step.

Chopping the kale seemed endless, but I think that's because the kale I had was all different sizes.

And the end result? Delicious! I'm making this one again and again.

Serves 6 as a first course

about 6 fresh poblano chiles (1.5 lbs.; 700 g)

1 1/2 teaspoon (7.5 mL) unsalted butter

1 tablespoon (15 mL) olive oil

2 yellow onions, coarsely chopped (1 lb.; 450 g)

1 clove garlic, minced

sea salt

6 cups (1.5 L) vegetable broth

1/2 cup (20 g) chopped cilantro

5 or 6 fresh epazote leaves or 1/2 teaspoon (2.5 mL) dried crumbled epazote (I used dried)

4 ounces (120 g) creamy white goat cheese

3 tablespoons (30 g) lightly toasted pine nuts

Roast the chiles until charred or blistered or otherwise blackened all over. Place in a bowl and cover with a dinner plate (my method) or place in a paper bag (what everyone else seems to do) for about 10 minutes to let them sweat and then peel off the skins and remove the stems and seeds. Cut the peeled chiles into strips; you should have about 1 1/2 cups (225 g) of peeled poblano strips.

In a medium nonstick skillet, heat the butter and olive oil and sauté the onions, stirring often, until they are translucent. Add the minced garlic and some salt and cook over low heat, stirring often, until the onions are golden, 20 to 25 minutes.

When the onions and garlic are very soft, combine them in a soup pot with the chile strips, broth, cilantro, and epazote. Cover the pot and simmer everything for about 20 minutes, then puree with an immersion blender until smooth.

Add the goat cheese to the pureed soup, stirring over low heat until the cheese has melted into the soup. (Argh! This part took forever!)

Taste and correct the seasoning with a pinch more salt if needed.

Serve the soup hot, with lightly toasted pine nuts scattered over each bowl.

Note - Anna Thomas says this soup is traditionally made with requeson, a fresh white cheese common on Oaxaca, MX, and garnished with fried tortilla strips

Serves 10-12

1 pound (450 g) uncooked bacon, diced

1 large yellow onion, peeled and diced

3 carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic, minced

5 medium red bliss potatoes, diced into 3/4-inch (20mm) cubes

6 cups (1.5 L) chicken stock

1/4 teaspoon (1.25 mL) cayenne pepper

2 teaspoons (10 mL) ground coriander

3 cups frozen corn, thawed

2 cans (each 16 ounces)(each 450 g) creamed corn

1 pound (16 ounces)(450 g) sharp cheddar cheese, grated

2 cups (475 mL) heavy cream

4 dashes Worcestershire sauce

Kosher salt and freshly ground black pepper, to taste

2 bunches scallions, sliced

Heat a stockpot over medium-high heat and add the bacon. Cook the bacon until brown and crispy. Remove the bacon from the pot and set aside on paper towels to drain. Discard all but 2 tablespoons (30 mL) of the bacon drippings.

Add the onion, carrots, celery, and garlic to the drippings and sauté, covered, for 5 minutes.

Add the potatoes, stock, cayenne pepper, and coriander. Bring to a boil. Reduce the heat to medium and simmer, covered, for 35 minutes.

Add the thawed corn, creamed corn, cheese, and cream. Simmer an additional 7 minutes.

Season with the Worcestershire sauce, salt, and pepper. Stir in the scallions and crispy bacon pieces.

Note 1 - I simmered the soup for a few minutes after adding the scallions and bacon & thought it improved with that additional time. The bacon pieces lost some of their crispiness, however. But all in all, this soup is way more than the sum of its parts. Might be the running favorite thus far.

Note 2 - Recipe originally called for 2 cans of corn but I only had frozen

Serves 8-10

Beef

3 pounds (1.5 kg) stew beef, cut into bite-size pieces

1/2 cup (120 mL) red wine vinegar

12 cups (2.8 L) water

2 teaspoons (10 mL) kosher salt

Soup

3 tablespoons (45 mL) olive oil

3 cloves garlic, minced

1 large yellow onion, peeled and diced

2 ribs celery, diced

6 carrots, peeled and sliced or diced

Cooked stew beef (from recipe)

1/2 pound (230 g) pearl barley

1 cup (240 mL) red wine; original recipe calls for Burgundy; I used pinot noir

8 ounces (230 g) tomato paste

8 cups (2 L) beef stock or broth

2 bay leaves

5 dashes Worcestershire sauce

1/4 cup (60 mL) chopped fresh parsley

Kosher salt and freshly ground black pepper, to taste

For the beef:

Place the beef, vinegar, water, and salt in an 8 to 10-quart (7-10 L) stockpot.

Bring to a boil over medium-high heat.

Reduce the heat to medium and simmer for 1 1/2 hours.

Drain and reserve.

For the soup:

Heat a stockpot over medium-high heat.

Add the olive oil, garlic, onion, celery, and carrots. Sauté for 7 minutes, stirring frequently.

Add the cooked beef, barley, wine, tomato paste, stock, and bay leaves.

Bring to a boil.

Reduce the heat to medium and simmer, stirring every 15 minutes, for 1 1/4 hours.

Remove from heat and add the Worcestershire sauce, parsley, salt, and pepper.

Remove and discard the bay leaves before serving.

Note - oh she was a little tomatoey! I think maybe I'd cut back a smidge on the tomato paste next time

Serves 8-10

6 to 8 yellow bell peppers

3 tablespoons (45 mL) olive oil

1 large yellow onion, peeled and diced

4 whole cloves garlic, peeled

3 carrots, peeled and sliced

2 ribs celery, diced

6 cups (1.5 L) lobster stock

1 teaspoon (5 mL) fennel seeds

1 tablespoon (15 mL) ground coriander

2 cups (475 mL) light cream

1/4 cup (60 mL) dry vermouth

1 tablespoon (15 mL) Worcestershire sauce

1 tablespoon (15 mL) sherry vinegar

Kosher salt and freshly ground black pepper, to taste

2 cups (450 g) cooked lobster meat, cut into bite-size pieces

Freshly snipped chives, for garnish (I didn't bother with getting fresh chives)

Preheat the oven to 425 (218 C) degrees. Line a baking sheet with aluminum foil. Place the whole peppers on top. Bake, turning the peppers once or twice, until the skins are black and charred, 30 to 35 minutes.

Remove from the oven and put the peppers in a paper bag & close the top, or in a bowl and cover. (I usually put peppers in a mixing bowl and put a dinner plate on top.) Let them sit for 15 minutes and then peel, cut in half, and remove the seeds. Set aside.

Heat a stock pot over medium-high heat and add the olive oil. Add the onions, garlic, carrots, and celery. Sauté for 10 minutes.

Add the roasted peppers, lobster stock, fennel seeds, and coriander. Bring to a boil and let simmer for 30 minutes.

Puree the soup in the pot using an immersion blender until smooth.

Add the cream, vermouth, Worcestershire sauce, vinegar, salt and pepper.

Add the lobster meat and stir to combine.

Garnish with the chives unless you spent so much money on the lobster that you couldn't be bothered with em.

Note #1 - I have never roasted peppers this way, but I figured I'd give her method a shot. It was just okay & I had to add about 10 minutes longer to really get the skin black and charred. I think I prefer a chile roaster or Big Green Egg, especially for large quantities, but I'm not firing up either for 8 peppers in January. Broiling would definitely be faster but also requires more careful attention.

Note #2 - Local Fishmonger only had 4 cup packages of cooked lobster. Use half for another recipe or double the amount of lobster in the soup? Yeah, I hucked it all in the soup. And it was glorious.

Serves 6-8

3 tablespoons (45 mL) butter

4 whole cloves garlic, peeled

1 large yellow onion, peeled and diced

2 leeks (white part only), trimmed and sliced

1 bulb fresh fennel or anise, diced

3 Yukon Gold potatoes, peeled and cut into 3/4-inch (20mm) chunks

1 cup dried (150 g) or 2 pounds (900 g) fresh porcini mushrooms

6 cups (1.4 L) chicken stock

1 teaspoon (5 mL) dried thyme

1/2 cup (120 mL) sherry

2 cups (475 mL) heavy cream

1/2 teaspoon (2.5 mL) Worcestershire sauce

Kosher salt and freshly ground black pepper, to taste

In a stockpot melt the butter over medium-high heat.

Add the garlic, onion, leeks, and fennel. Sauté for 10 minutes.

Add the potatoes, mushrooms, chicken stock, and thyme. 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 and add the sherry, cream, Worcestershire sauce, and salt and pepper to taste.

Puree with an immersion blender (or in batches with a regular blender) until smooth.

Place the pot back on the stove and simmer an additional 5 to 7 minutes to warm through.

Note - Marjorie says that fresh porcini mushrooms can be hard to track down, quite expensive, and that the dried work just as well. She also says to add them right to the soup without presoaking. (I did rinse them first.) I think next time, I will try to make this either with fresh porcini or a tad less cream.