Serves 4

For the Soup:
1 tablespoon (15 mL) extra-virgin olive oil
3 carrots, chopped
1 large yellow onion, chopped
1 teaspoon (5 mL) fine sea salt
2 cloves garlic, minced
1/4 teaspoon (2.5 mL) red pepper flakes
4 cups (1 L) low-sodium vegetable broth
1 cup (240 mL) unsweetened full-fat coconut milk
1 cup (190 g) green lentils, sorted and rinsed
2 tablespoons (30 mL) curry powder
3-inch strips kombu (seaweed), optional
3 cups (200 g) loosely packed, roughly chopped kale, stems removed
1 tablespoon (15 mL) fresh lime juice

For the Charred Cauliflower:
1 large head cauliflower, cut into similar-size florets
1 tablespoon (15 mL) extra-virgin olive oil
1 teaspoon (5 mL) ground cumin
1/2 teaspoon (2.5 mL) fine sea salt

Charred Cauliflower:
Preheat the oven to 450°F (232°C).

Place the cauliflower florets on a large baking sheet and dry well with a paper towel. Add the oil, cumin, and salt and toss well to combine.

Spread out on the baking sheet and roast in the center of the oven until well browned and slightly charred, 25 to 30 minutes.

Curry Lentil Soup:
Heat the oil in a large pot over medium heat. Add the carrots, onion, and salt and cook, stirring occasionally, until softened but not brown, about 5 minutes. Add the garlic and pepper flakes and cook, stirring continuously, for 1 minute or until it smells great.

Add the broth, coconut milk, lentils, curry powder, and kombu (if using). Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the lentils are soft, 25 minutes. Remove the kombu and discard.

Stir in the kale and simmer for 5 minutes. Turn off the heat and stir in the lime juice. Taste and season with additional salt and pepper flakes if needed. If too thick, add 1/2 cup (120 mL) water or more until the desired consistency is reached.

Top with the Charred Cauliflower and serve.

Note - Just use the full can of coconut milk unless you have a use for whatever is left. I loved snacking on the cauliflower while the soup was simmering. I don't know that it added a whole lot to the soup, but still worth it for the snacking!

Serves 6-7

1 1/2 cups (350 g) dried green split peas

2 large carrots (6.5 ounces/180 g)

2 medium stalks celery (4.25 ounces/120 g)

1/2 teaspoon (2.5 mL) dried thyme

1 bay leaf

1 large yellow onion (9 ounces/250 g)

3 tablespoons (45 mL) olive oil

1 1/2 teaspoons (7.25 mL) sea salt, plus more to taste

1 large apple (9 ounces/250 g)

12 ounces (350 g) fresh or frozen green peas

1 teaspoon (5 mL) ground coriander

1/4 teaspoon (1.25 mL) ground nutmeg

1 tablespoon (15 mL) Dijon mustard, plus more to taste

1 tablespoon (15 mL) cider vinegar

2 cups (475 mL) vegetable broth

hot paprika or cayenne (or both!)

Wash the split peas and put them in a large soup pot with 6 cups (1.5 L) water. Peel and finely dice the carrots, wash, trim, and dice the celery, and add both to the pot along with the thyme and bay leaf. Bring the water to a boil, reduce the heat to a simmer, cover, and cook for about half an hour.

Meanwhile, chop the onion and sauté it in 1 tablespoon (15 mL) olive oil with a pinch of salt over medium heat, stirring often, until it is soft and light brown.

Peel and core the apple and cut it into small dice.

Add the onion and the apple to the soup and simmer for another 15 minutes, then add the fresh or frozen peas, coriander, nutmeg, mustard, cider vinegar, vegetable broth, a pinch of hot paprika or cayenne, and a scant teaspoon (4 mL) of salt. Simmer the soup for 15 minutes more to marry the flavors, then taste, and correct the seasoning with additional salt if needed and more paprika or cayenne if you want a spicier soup.

The soup can be served as it is, or it can be pureed with an immersion blender (remove the bay leaf first).

Just before serving, stir in the remaining 2 tablespoons (30 mL) olive oil.

Note - can we really call this pea soup with apples when there's only one apple in it?! I couldn't really taste the one apple anyway. I like Anna Thomas's Old-Fashioned Split Pea Soup (2021 Day 18) better, FWIW

Serves 8

1 stewing hen (about 3 pounds / 1.4 kg)

3 quarts (3 L) chicken broth

5 tablespoons (70 g) butter

3 tablespoons (22.5 g) flour

Sachet: 4 to 5 peppercorns, 1 bay leaf, 4 to 5 parsley stems, 1 clove garlic, 1 sprig fresh thyme or 1/2 teaspoon ( 2.5 mL) dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch

2 tablespoons (30 mL) minced shallots

2 1/2 cups (225 g) diced leeks (white and light green parts)

1/3 cup (30 g) diced carrot

1/2 cup (50 g) diced celery

1 1/2 cups (195 g) diced rutabaga

2 cups (280 g) diced white or yellow potatoes (peeled)

2 egg yolks

1 1/2 cups (350 mL) heavy cream or half and half

Salt to taste

Freshly ground pepper to taste

1/4 cup (15 g) minced parsley or chives (optional)

Place the hen and giblets (discard or reserve liver for another use) in a tall soup pot. Cover with the broth. Bring to a simmer, skimming away any scum as necessary. Simmer gently until the hen is fork-tender, about 1 hour (continue to skim during simmering as needed).

Remove the hen from the broth and let cool. Dice or shred the breast meat; reserve the remaining meat for another use. Strain the broth through a fine sieve and set aside.

Clean the soup pot and place it over low heat. Melt 3 tablespoons (45 g) of the butter in the pot. Add the flour and stir well with a wooden spoon. Cook for 3 to 4 minutes, stirring almost constantly. Gradually add 8 cups (2 L) of the broth, using a whisk to work out any lumps after each addition. Add the sachet and bring to a simmer. Simmer gently for 45 minutes, stirring occasionally and skimming the surface as necessary. Discard the sachet.

Meanwhile, heat the remaining butter in a pot over low heat. Add the shallots, leeks, carrot, celery, rutabaga, and potatoes. Stir to coat evenly with butter. Add 1/2 cup (120 mL) of the remaining broth (refrigerate or freeze any remaining broth for another use). Cover the pot and cook the vegetables until tender, about 10 minutes. Remove from the heat.

Make a liaison by blending the egg yolks with the cream in a bowl. Temper the liaison by stirring in about 1 cup (240 mL) of the hot soup, and then stir the tempered liaison mixture into the soup.

Add the breast meat and cooked vegetables to the soup. Season to taste with the salt and pepper. Serve garnished with parsley or chives (if using).

Note - what a fun soup! Fun name, fun vegetables, fun excuse to try pairing with various Belgian beers...OK, so maybe that's why I think it's so fun. I think next time I would thicken it more, maybe upping the butter/flour to 4 tablespoons and only using 6 cups of broth. I also read that Waterzooi can often be made with fish, so I might try it with cod or something.

Serves 6

Make in Advance:

Marinated Half-Cooked Egg (recipe follows)

Shoyu Base (recipe follows)

For the Soup:

About 6 servings of the ramen noodles of your choice

24 oz (680 g) thick salmon fillet, skin on

1/4 cup (60 g) Japanese mayonnaise

1 tablespoon (15 mL) shoyu (soy sauce)

1 teaspoon (5 mL) sesame oil

1/4 cup (26g) furikake

Additional Toppings:

1 1/2 cups (105 g) shiitake mushrooms, julienned (1/4 cup/17 g per serving) 3/4 cup (40 g) chives, chopped (2 tbsp (30 mL) per serving)

1 1/2 lemons, quartered (1 quarter per serving)

For the Eggs (Ajitsuke Tamago, or Marinated Half-Cooked Egg):

Prep time: 1 1/2 hours, plus 2 days to marinate

1 cup (235 mL) shoyu (soy sauce)

1 cup (200 g) sugar

1 1/2 teaspoon (7.5 mL) grated ginger

1 teaspoon (5 mL) minced garlic

1/2 cup (120 mL) mirin (sweet rice wine)

6 eggs, at room temperature

1/2 cup (24 g) bonito fish flakes

In a medium saucepan over high heat, whisk together the shoyu, sugar, ginger, and garlic in a medium saucepan. Once the mixture starts bubbling and the sugar dissolves, remove from the heat. Stir in the mirin and cool to room temperature or refrigerate for at least 1 hour.

Bring a large pot of water to a boil. Gently add the eggs to the boiling water, and immediately set a timer for 6 1/2 minutes.

While the eggs are cooking, prepare an ice-bath for them. When the eggs are done, immediately transfer them to the ice bath. Let them cool in the ice bath for 10 minutes, then remove the eggs and peel them.

In a shallow container that is deep enough for the eggs to be covered in liquid, combine 3 cups (700 ml) water and 1 cup (235 ml) marinade. Add the eggs; cover them with a paper towel by pressing the paper towel down so it's touching the top of the eggs; and pour the bonito fish flakes over the paper towel. Let marinate in the refrigerator for 2 days.

When ready to assemble your ramen, remove the eggs from their marinade and cut each one in half with a very sharp knife.

For the Shoyu Base:

Prep time: 8-10 hours plus 30 minutes to strain

4 tablespoons (60 mL) bacon fat (recommended), ghee, or coconut oil

2 medium-sized carrots, peeled and cut into large dice

1/2 onion, peeled and cut into large dice

3 green onions, cut into thirds

1 apple, cored and quartered (with skin on)

2 celery stalks, cut into thirds

5 garlic cloves, peeled and left whole

5 dried shiitake mushrooms, broken up into small pieces

1 whole organic chicken

4 medium oxtail sections, roughly 2 inches (5 cm) long

1 lemon, quartered

2 quarts (2.2 L) low-sodium chicken stock

3/4 cup (175 mL) high-grade soy sauce

4 teaspoons ( 20 mL) dashi granules (Japanese stock)

2 tablespoons (30 mL) salt

1/2 teaspoon (2.5 mL) pepper

1 bay leaf

In a slow cooker, large Dutch oven, or heavy-duty pot, combine the bacon fat, carrots, onion, green onions, apple, celery, garlic, and dried shiitake mushrooms. Add the whole chicken, oxtails, and lemon, then pour over the chicken stock, followed by the soy sauce, dashi, salt, pepper, and bay leaf, the stock should almost cover the chicken.

Set the slow cooker to high and let cook for 10 hours. If using a large Dutch oven or pot, bring to a boil over a high heat and set in an oven preheated to 200°F (90°C) for 8-10 hours. When the oxtail meat easily falls off the bone, your soup is done.

With a slotted spoon, remove all of the larger solids and discard. Strain the remaining solids with a finer sieve into a large pot. You should have a light brown, glossy, and fat rich soup. Refrigerate until you're ready to assemble your ramen.

Making/Assembling the Soup (finally!):

Set the oven to broil. Place the salmon, skin side down, on a baking sheet lined with foil or a non-stick liner.

In a small bowl, whisk together the mayonnaise, shoyu, and sesame oil. Using a spatula, evenly spread the mixture in a thin layer over the salmon. Evenly sprinkle furikake over the salmon to lightly coat it. Broil the salmon for about 8 minutes, or until just done; this varies depending on the thickness of the fillet (do not overcook). (I like salmon on the medium rare end of things, about 125-140 degrees F.)

Remove from the broiler and slice into 4 even portions, about 1 1/2 inches (4 cm) wide. Remove the salmon skin.

Boil a pot of water for your noodles.

In a separate saucepan, bring the Shoyu Base to a boil, then lower the heat and let simmer until it's ready to serve. Right before serving, crank it back up to boil.

Boil the noodles according to the package directions. As soon as they're done, drain well and separate into serving bowls.

Pour 2 cups (475 ml) soup over each bowl of noodles. Top with furikake salmon, mushrooms, chives, and a marinated half-cooked egg. Squeeze the lemon on right before eating, and enjoy while very hot.

Note 01 - The base: Whoo, this is a journey, y'all. I kind of disagree with the author because a slow cooker on high should equal about a 300 degree F oven. But anyway. I was a giant moron and just crammed everything into my slow cooker. I should not have done that. In the middle of the night, the damn thing overflowed and there was gelatinous goodness all over the kitchen floor. At that point, I transferred everything to a Dutch oven and put in the oven for the remaining 4 hours. Which I should have just done in the first place. But whatevs, it was still tasty. Next time - oven all the way.

Note 02 - The salmon: OK, the furikake loses its beautiful color and gets friggin burnt after 8 minutes under the broiler. (And I didn't even have it that close.) Next time, I think I will broil the salmon for about 5 ish minutes, then remove and top with the mayo mixture and the furikake, then broil until done.

Serves 4

1 1/4 cups (250 g) pearl barley

1/4 cup (60 mL) plus 2 tablespoons (30 mL) extra virgin olive oil

1/2 cup (70 g) chopped onion

1/3 cup (20 g) finely chopped prosciutto

1/2 teaspoon (2.5 mL) dried rosemary

1 tablespoon (15 mL) chopped parsley

1 medium potato

2 small carrots or 1 large

1 bouillon cube

Salt

Freshly ground pepper

2-3 tablespoons (10-15 g) freshly grated parmigiano-reggiano cheese

Put the barley in a soup pot, add enough water to cover by 3 inches (7.6 cm), put a lid on the pot, bring the water to a slow, but steady simmer, and cook for 1 hour or until the barley is fully tender but not mushy.

While the barley is cooking, put all the oil and the chopped onion in a small skillet, and turn on the heat to medium. Sauté the onion until it becomes colored a pale gold, and add the chopped proscuitto, cooking it for 2 to 3 minutes and stirring it from time to time. Add the rosemary and parsley, stir thoroughly, and after a minute, turn off the heat.

Peel both the potato and carrot, rinse in cold water, and finely dice them. You should have about 2/3 cup each.

When the barley is done, pour the entire contents of the skillet into the pot, add the diced potato and carrot, the bouillon cube, salt, and several grindings of pepper. Add a little more water if the soup appears to be too dense. It should be neither too thick nor too thin. Cook at a steady simmer for 30 minutes, stirring from time to time.

Off heat, just before serving, swirl the grated cheese into the pot. Serve promptly.

Note - We found this to be so-so; not bad - it's hearty and old-fashioned in a good way, just a little bland. A splash of sherry vinegar added a bit of zing and brightness that I enjoyed.

Serves 4

2 tablespoons (30 mL) corn or canola oil

1 yellow onion, finely chopped

4 cloves garlic, minced

4 tablespoons (10 g) chopped fresh cilantro

One 14 1/2 ounce (455 g) can diced fire-roasted tomatoes, with juice

1 teaspoon (5 mL) ground cumin

4 cups (1 L) vegetable stock

1 zucchini, julienned

1 carrot, peeled and julienned

Salt and freshly ground pepper

4 corn tortillas, slightly stale or dry, halved crosswise and sliced into thin strips

1 dried pasilla chile

1/4 cup (30 g) coarsely shredded Chihuahua cheese

In a soup pot over medium heat, heat the oil. Add the onion and sauté until golden brown, about 7 minutes. Add the garlic and 2 tablespoons (5 g) of the cilantro and sauté 1 minute longer. Add the tomatoes with their juice and the cumin and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Stir in the stock and remove from the heat. Using a handheld or standing blender, purée the soup until smooth.

Return the soup to medium-low heat. Add the zucchini and carrot, partially cover, and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper.

Meanwhile, preheat the oven to 400°F (200°C). Arrange the tortilla strips in a single layer on a baking sheet and bake until crisp and beginning to brown, 7-8 minutes. Set aside.

Place the chile in a dry cast-iron or nonstick frying pan over medium-high heat and cook until it is fragrant and puffed, about 2 minutes per side; do not let burn. Remove the stem and seeds, and crush the chile in a mortar, and set aside.

Serve immediately and garnish with the toasted tortilla strips, crushed chile, remaining 2 tablespoons (5 g) cilantro, and cheese.

Note - If you live in the Chicagoland area, you know that El Milagro makes the best corn tortillas, which is what I used here. But, eh, would crumbled store-bought tortilla chips be that bad? Or is that sacrilege? Anyway, I thoroughly enjoyed this soup. But I will up the heat next time: I think I'll add a roasted, peeled, chopped Anaheim pepper along with the tomatoes, and then add another one with the zucchini and carrot for starters. Maybe add some Mexican oregano. Regardless, I'm excited to use this as the starting point for future vegetarian tortilla soups.

Serves 4

1 cup (6 ounce/185 g) wild rice

3 tablespoons (45 mL) unsalted butter

1/2 pound (250 g) white mushrooms, thinly sliced

Salt and freshly ground pepper

1/2 cup (125 mL) dry sherry

1 tablespoon (15 mL) olive oil

1 yellow onion, chopped

5 cloves garlic, minced

5 cups (1.25 L) chicken broth, plus more as needed

1 bunch mustard greens, coarsely chopped

1/4 pound (125 g) Gruyère cheese, coarsely shredded

In a small saucepan, cook the wild rice according to package directions.

In a frying pan, melt 2 tablespoons (30 mL) of the butter over medium-high heat. Add the mushrooms and season with salt and pepper. Sauté until the mushrooms release their liquid and turn golden, about 5 minutes. Add the sherry and bring to a simmer, stirring to scrape up any browned bits on the pan bottom, and cook for 2 minutes. Remove from the heat and set aside.

In a large, heavy pot, melt the remaining 1 tablespoon (15 mL) butter with the oil over medium-high heat. Add the onion and sauté until translucent, about 8-10 minutes. Add the garlic and sizzle for 1 minute.

Add the 5 cups broth (1.25 L) and the mushrooms with all their juices, and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.

Add the wild rice and mustard greens and simmer, stirring occasionally, for 5 minutes.

Season with salt and pepper and serve, topped with the shredded cheese.

Note - I love brothy soups of greens and beans, and it turns out I also love brothy soups of greens and grains! This is a fun combo of earthy mushrooms and wild rice and peppery greens; and I will never complain about a hearty topping of shredded cheese.

Serves 6-8

2 cups (12 ounce/340 g) red lentils

4-5 cups (1-1.2 L) vegetable broth

1 medium Japanese yam or sweet potato (10 ounce/280 g), peeled and diced

2 medium carrots (5 ounce/140 g), peeled and diced

1 1/2 tablespoon (22.5 mL) extra-virgin olive oil, plus more for garnish

1 large onion, chopped

3 cloves garlic, chopped

2 teaspoons (10 mL) ground cumin

1 teaspoon (5 mL) ground coriander

1 teaspoon (5 mL) turmeric

a pinch of cayenne

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

1 tablespoon (15 mL) fresh lemon or lime juice, plus more to taste

Optional: 1 cup (240 mL) unsweetened coconut milk

Garnishes: chopped pistachios and chopped cilantro

Rinse the lentils and put them in a soup pot with 1 quart (1 L) water, 1 quart (1 L) vegetable broth, the yam, and the carrots. Bring the liquid to a boil, then lower the heat and simmer about 30 minutes.

Meanwhile, heat 1 tablespoon (15 mL) olive oil in a nonstick pan and sauté the onion with a dash of salt, stirring over medium-high heat for 3 to 4 minutes. Lower the heat and cook the onion gently for 20 minutes more, stirring occasionally, until it is golden and soft. Push the onion to the sides of the pan, add the remaining 1/2 tablespoon (7.5 mL) oil and the chopped garlic in the center, and stir for a minute or two.

Add the onion and garlic to the soup, along with the cumin, coriander, turmeric, cayenne, and salt, and simmer everything for about 5 minutes.

Puree the soup with an immersion blender. Add salt, if needed, and more vegetable broth if it seems too thick. Stir in the lemon juice.

For a richer soup, stir in the coconut milk, reserving a bit to swirl into the top of the soup when it is served.

Garnish the soup with the coconut milk or a drizzle of olive oil and a scattering of chopped pistachios and cilantro.

Note - holy toledo this one was tasty! And I really liked the coconut milk in there, too. I think it sort of brought everything together. If a vegan soup isn't necessary and/or if you don't like the flavor of coconut milk, I think plain yogurt would be a fine substitution.

Serves 6

2 tablespoons (30 mL) olive oil

2 yellow onions, finely chopped

2 carrots, peeled and finely chopped

1 small fennel bulb, thinly sliced

3 large cloves garlic, minced 3 anchovy fillets, well rinsed, drained, and finely chopped

1 can (28 ounce/875 g) diced tomatoes, with juice

2 cups (475 mL) full-bodied red wine such as Zinfandel or Merlot

2 cups (475 mL) fish stock or bottled clam juice

2 orange zest strips, 2 inches long by 1/2 inch wide (5 cm by 13 mm)

Pinch of saffron threads

2 pounds (900 g) firm white fish fillets such as cod, halibut, monkfish, or mahimahi, cut into bite-sized pieces

Salt and freshly ground pepper

1/4 cup (1/2 ounce/10 g) finely chopped fresh Italian parsley

In a large soup pot over medium-high heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened and very lightly browned, 5-7 minutes. Add the carrots and fennel and continue to sauté until the vegetables are slightly softened, 4-5 minutes. Add the garlic and cook for 1 minute longer.

Add the anchovies, tomatoes and their juice, wine, stock, and orange zest. Bring to a simmer and reduce heat to medium to maintain the simmer. Cover partially and cook until the soup is highly aromatic and the vegetables are well softened, about 15 minutes.

Remove and discard the zest. Use an immersion blender to briefly purée a bit of the soup, leaving plenty of texture. Add the saffron and fish. Cook over medium heat until the fish is just opaque throughout, 8-10 minutes. Season to taste with salt and pepper.

Garnish with the parsley and serve immediately.

Note - use clam juice instead of fish stock

Serves 6

2 pounds (900 g) skinless, bone-in chicken thighs

Salt and freshly ground pepper

1 teaspoon (5 mL) five-spice powder

2 tablespoons (30 mL) peanut oil

1 yellow onion, finely chopped

5 1/2 cups (1.4 L) chicken broth

Two 1 inch (2.5 cm) pieces fresh ginger, peeled

1/4 cup (60 mL) soy sauce

1/4 cup (60 mL) Asian fish sauce

1 tablespoon (15 mL) rice vinegar

1/4 pounds (125 g) rice stick noodles

2 tablespoons (30 mL) chopped fresh basil

2 tablespoons (30 mL) chopped fresh cilantro

1 cup (3 ounces/90 g) bean sprouts

1/2 to 1 small serrano or jalapeño chile, seeded and thinly sliced

Lime wedges for serving

Pat the chicken dry and season generously on all sides with salt and pepper and the five-spice powder. (I didn't measure, but I'm certain I used way more than a teaspoon.) In a large, heavy fry pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 2-3 minutes per side. Transfer the chicken to paper towels to drain briefly, then transfer to a slow cooker.

Add the onion to the fry pan and sauté over medium-high heat until golden, 6 to 7 minutes. Pour in 1 cup (250 mL) of the stock and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to the slow cooker.

Stir in the remaining 4 1/2 cups (1.1 L) of the stock, the ginger, soy sauce, fish sauce and vinegar. Cover and cook on low for 5 hours. The chicken should be fall-off-the-bone tender.

About 10 minutes before the soup is ready, place the noodles in a bowl with hot water to cover generously to rehydrate.

Transfer the chicken to a plate and remove and discard the ginger. Remove the meat from the bones and discard the bones. Using 2 forks, shred the meat. Return the chicken meat to the soup.

Drain the noodles and stir into the soup. Warm through for about 2 minutes on high.

Ladle the soup into shallow bowls, distributing the chicken evenly. Scatter the basil, cilantro, bean sprouts and chile over the top and arrange the lime wedges alongside. Serve immediately.

Serves 6-8

2 cups (475 mL) water

8 pounds (3.6 kg) small quahogs or large cherry-stone clam

1 pound (450 g) Yukon Gold potatoes, peeled and cut into 1/2 inch (13 mm) dice

4 ounces (113 g) slab (unsliced) bacon, rind removed and cut into 1/3 inch (8.5 mm) dice

2 tablespoons (30 mL) unsalted butter

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

2 medium onions (12-14 ounces/340-396 g), cut into 1/2 inch (13 mm) dice

2 stalks celery (4 ounces/113 g), cut into 1/3 inch (8.5 mm) dice

4 sprigs fresh thyme, leaves removed and chopped (1 teaspoon/5 mL)

1/2 teaspoon (2.5 mL) dried oregano

2 dried bay leaves

1/3 cup (40 g) all-purpose flour

1 cup (240 mL) clam juice

2 teaspoons (10 mL) Worcestershire sauce

2 dashes Tabasco sauce, or more to taste (optional)

Freshly ground black pepper

Kosher or sea salt if needed

2 cups (475 mL) heavy cream

Garnish

2 tablespoons (30 mL) chopped fresh Italian parsley

2 tablespoons (30 mL) minced fresh chives

Scrub the clams and rinse clean. Put 2 cups (475 mL) water in a 7-8 quart (8 L) stockpot and bring to a boil over high heat. Add the clams and cover tightly. After 5 minutes, uncover and stir the clams with a wooden spoon. Quickly cover the pot again and let steam for 5 minutes more, or until most of the clams have opened.

Don't wait for them all to open, or they will be overcooked. It should only take a little tug or prying to open the stragglers once they are all removed from the heat. The total cooking time for large cherrystones will be about 10 minutes; quahogs will need as much as 5 minutes longer. (Littlenecks and other small clams will take only 6 to 8 minutes.) While the clams are steaming, the broth becomes foamy and light. It usually spills over a bit just as the clams are cooked and ready.

As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall narrow container. Let the broth sit for 10 minutes, then carefully pour through a fine-mesh strainer lined with cheesecloth.

Meanwhile, remove the clams from their shells, cover, and refrigerate. (They are easier to dice and hold together better after they are chilled.) After they have cooled a bit, dice them into 1/2 inch (13 mm) pieces. Cover again and keep refrigerated until ready to use.

You should have about 1 quart (1L) clam broth and 1 pound (450 g) clam meat.

Put the diced potatoes in a small pot and cover with lightly salted water. Bring to a boil, then reduce the heat and simmer for about 8 minutes, until the potatoes are cooked through but still firm. Drain and rinse under cold water to stop the cooking. Drain again and reserve.

Heat a 4-6 quart (4-6 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. Remove the bacon with a slotted spoon, leaving the fat in the pot, and reserve until later.

Add the butter and garlic to the bacon fat and cook for 30 seconds, then add the onions, celery, thyme, oregano, and bay leaves. Sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and celery are soft but not browned.

Reduce the heat to low, sprinkle the flour over the vegetables and herbs, and stir constantly for 2 to 3 minutes, until the sticking becomes a problem; do not let the pan scorch.

Add 1 cup (240 mL) of the reserved clam broth and stir vigorously with the wooden spoon, loosening any flour that may have stuck to the bottom of the pot. As soon as the broth thickens and bubbles, add another cup of broth. At this point, the mixture will be very thick and pasty. Allow the broth to thicken each time before you add more broth. After you have incorporated all the reserved broth and the 1 cup (240 mL) clam juice, add the Worcestershire sauce and season to taste with Tabasco and black pepper. (It is unlikely that any salt will be needed.) Let the broth simmer gently for 15 minutes.

Add the cooked bacon and potatoes and simmer for another 5 minutes. Remove the pot from the heat and stir in the clams and heavy cream.

Let the chowder sit at room temperature for up to an hour to allow the flavors to meld. When ready to serve, reheat the chowder over low heat. Do not let it boil.

Ladle into bowls and garnish with the parsley and chives.

Note 01 - this is delicious with lots of clam flavor but it is not restaurant thick. Not even close. Maybe I didn't let the soup thicken enough when adding the clam broth? Ah well.

Note 02 - I couldn't find 8 pounds of clams. My local fishmonger doesn't always have the largest selection, but he's super nice so I go to his spot rather than the larger, more reliably-stocked place. So I ended up using a combo of fresh clams, the 2 cups of broth from steaming them, and frozen chopped clams and 2 cups of clam juice.

Serves 6

12 cups (3 L) mushroom broth (I used about 8 cups of mushroom stock and 4 cups of water)

2 ounces (60 g) dried porcini mushrooms

2 tablespoons (30 g) unsalted butter

1 pound (450 g) fresh mushrooms, trimmed, wiped clean, and thinly sliced

1 large onion, cut into 1/4 inch (6 mm) dice

2 large leeks, white part only, cut in half lengthwise, washed well, and cut across into 1 1/2 inch (3.75 cm) lengths

2 medium carrots, peeled and cut across into thin slices

1/2 pound (225 g) parsnips or celery root, peeled and cut into 1/2 inch (13 mm) dice

4 medium cloves garlic, smashed and peeled

4 bay leaves 1 cup (200 g) pearl barley, rinsed well

1/2 pound (225 g) potatoes, peeled and cut into 1 inch (2.5 cm) cubes

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

Freshly ground black pepper, to taste

1/2 cup (20 g) snipped dill

Sour cream, for serving, optional

In a small saucepan, bring 1 1/2 (350 mL) mushroom broth just to a boil. Place the dried mushrooms in a small bowl and pour the hot broth over them. Cover and soak for at least 15 minutes. Drain the mushrooms, reserving the liquid. Squeeze out the excess liquid and set aside. Strain the reserved mushroom soaking liquid through a coffee filter.

In a large stockpot, melt the butter over low heat. Stir in the fresh mushrooms and cook until they soften and give off their liquid, about 10 minutes. Stir in the remaining broth, the soaked mushrooms and the reserved liquid, the onion, leeks, carrots, parsnips, garlic, and bay leaves. Bring to a boil. Lower the heat and simmer for 30 minutes.

Stir in the barley and simmer for 20 minutes.

Stir in the potatoes. Simmer for 30 minutes, or until the barley and potatoes are tender. (I partially covered the stockpot and added an additional 10 minutes.)

Discard the bay leaves. Remove from the heat. Season with the salt, pepper, and dill.

Swirl a dollop of sour cream into each serving, if desired.

Note - My goodness, two ounces of porcini is a lot! This soup is earthy, and I am here for it.

Serves 6

3 cups (700 g) seeded and quartered plum tomatoes (or substitute equivalent amount of canned tomatoes when not in season)

1 tablespoon (15 mL) canola oil

2 teaspoons (10 mL) butter

2 cups (104 g) minced onion

2 teaspoons (10 mL) minced garlic

4 cups (660 g) corn kernels, thawed if frozen

2 teaspoons (10 mL) salt

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

4 cups (1 L) chicken broth

2 roasted poblano chiles, peeled, seeded, cut into strips

1/2 cup (120 mL) milk

1/2 cup (120 mL) cream

5 ounces (140 g) queso manchego or chihuahua

Purée the tomatoes through a food mill or in a blender and reserve.

Heat the oil in a soup pot over medium heat. Add the butter and melt it. Add the onion and garlic and sauté, stirring occasionally, until the onion is tender and translucent, 8 to 10 minutes. Add the corn and sauté until heated through, 5 to 6 minutes.

Add the puréed tomatoes and simmer for 5 minutes. Season to taste with salt and pepper. Add the broth and continue to simmer until the corn is tender (probably more important if you're starting with fresh, not frozen, corn) and the soup is flavorful, 10 to 12 minutes. Add the roasted poblano strips and simmer until they flavor the soup, about 5 minutes. Add the milk and cream and simmer until heated through, about 5 minutes.

Remove the soup from the heat. Divide the cheese equally between 6 warmed soup bowls. Ladle the hot soup over the cheese and serve at once.

Note - Supposedly this soup is from Michoacán, but my friend's mom who is from there has never heard of it. And you'd think a soup from Michoacán would have cotija cheese. Anyway. I doubled the chiles; two just aren't nearly enough

Serves 8

1 1/2 pounds (700 g) yams

12 ounces (350 g) parsnips

12 ounces (350 g) carrots

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

1/2 cup grated or chopped fresh ginger (5 ounces whole; 140 g)

1/2 cup (30 g) chopped cilantro

2 large yellow onions (500 g)

2 tablespoons (30 mL) olive oil

3-4 cloves garlic, finely chopped

1 teaspoon (5 mL) curry powder

1/2 teaspoon (2.5 mL) ground cumin

1 tablespoon (15 mL) tamarind paste

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

cayenne

1/3 cup (95 g) smooth peanut butter

3-4 cups (1 L) vegetable broth

Additional cilantro leaves and dry-roasted peanuts for garnish

Peel the yams, parsnips, and carrots, cut them up roughly into pieces no larger than an inch or two (2.5 - 5 cm), and combine them in a large soup pot with 6 cups (1.5 L) water. Add a teaspoon of sea salt, the grated or chopped ginger, and the cilantro leaves. Bring the water to a boil, then lower the heat, cover the pot, and simmer the soup for about half an hour. Test to be sure all the vegetables are tender.

Meanwhile, chop the onions and sauté them in the olive oil, stirring over a medium flame for about 10 minutes. Add the garlic and a pinch of salt and continue cooking for another 15 minutes or so, until onions and garlic are both soft and golden brown. Add the curry powder and cumin, stir for about a minute, and then add the onion mixture to the soup. Deglaze the pan by swirling a bit of the broth around in it and adding it back to the pot.

Stir the tamarind paste, a tablespoon (15 mL) of lemon juice, a pinch of cayenne, and the peanut butter into the soup. Remove the soup from the heat and add 2 cups (475 mL) vegetable broth. Use an immersion blender to puree the soup. Add as much more vegetable broth as you need to get a creamy soup, as thick or thin as you would like. (I liked the consistency just fine as it was and didn't add more broth.)

Taste the soup, and correct the seasoning with more salt or lemon juice if needed. Serve the soup hot, garnished with cilantro leaves and a few chopped dry-roasted peanuts.

Serves 6

2 tablespoons (30 mL) extra virgin olive oil for cooking, plus more for stirring into the soup

1/4 pound (113 g) bacon chopped very fine

1/2 cup (75 g) chopped onion

2 teaspoons (10 mL) chopped garlic

1/3 cup (50 g) chopped celery

2 tablespoons (30 mL) chopped parsley

1/3 cup (66 g) canned Italian plum tomatoes, cut up, with their juice

1 cup (200 g) dried brown lentils

Salt

Freshly ground pepper

1 1/2 cups (150 g) ditalini

1/4 cup (25 g) freshly grated romano

Choose a saucepan that can later contain the lentils and pasta with sufficient water to cook them. Put in 2 tablespoons (30 mL) olive oil, the chopped bacon, onion, garlic, celery, and parsley, and turn on the heat to medium. Cook, stirring and turning the ingredients over often, until the vegetables become deeply colored, about 15 minutes. Add the chopped tomatoes, stir to coat them well, and cook for a few minutes.

Add the lentils, turning them over 3 or 4 times to coat them well, then add enough water to cover by 1 inch (2.5 cm). Adjust heat so that the liquid simmers gently, and cook until the lentils are tender, about 25 to 30 minutes. Whenever the water level falls below the 1 inch (2.5 cm) above the lentils you started with, replenish with as much water as needed.

Add salt and several grindings of pepper, put in the pasta, and turn up the heat to cook at a brisk boil. Add more water if necessary to cook the pasta. When the pasta is done-it should be tender, but firm-to the bite the consistency of the soup should be more on the dense than on the thin side.

Taste and correct for salt and pepper. Add the grated cheese and about 1 tablespoon (15 mL) of olive oil, stir thoroughly, then take off heat and serve at once.

Note - I think I ended up adding about 9-10 cups of water in total; about 6 when I initially added the lentils, 2 more while they were cooking, and then 1-2 with the pasta. But my lentils and pasta were on the old side, so fresher ingredients may not need as much water

Serves 6

3 tablespoons (45 mL) unsalted butter

3 leeks, white and light green parts only, cleaned and finely chopped

1/4 pound (125 g) white mushrooms, brushed clean and sliced

1 red bell pepper, seeded and julienned - my pepper was quite tall so I halved my julienned slices

4 cups (1 L) fish stock

1 cup (250 mL) dry white wine

1 cup (250 mL) heavy cream

Generous pinch of saffron threads

Salt and freshly ground pepper

1 1/2 pounds (750 g) firm-fleshed white fish fillets such as sea bass or halibut, cut into bite-sized chunks

Finely chopped fresh Italian parsley for garnish

In a frying pan over medium heat, melt 2 tablespoons (30 mL) of the butter. Add the leeks and sauté until softened, about 5 minutes. Add the mushrooms and sauté until just beginning to soften, about 3 minutes. Add the bell pepper and sauté until beginning to soften, about 2 minutes longer. Set aside.

In a large soup pot, combine the stock and wine and bring to a boil over medium-high heat. Cook until reduced to about 4 cups (1 L), about 10 minutes. Add the cream, return to a slow simmer, and cook until just thickened, about 10 minutes longer. Add the saffron and salt and pepper to taste.

Add the fish, return to a simmer, and cook until the fish is tender, moist, and opaque throughout, 3-5 minutes. Add the sautéed vegetables, stir to combine, and cook gently until heated through, about 3 minutes more.

Garnish with the chopped parsley and serve immediately.

Note - Cut the fish into larger-than-bite-sized chunks; when you stir in the vegetables, the fish will flake into smaller pieces...or at the very least, you can stir without worrying you're breaking up the fish too much

Serves 6-8

2 tablespoons (30 mL) butter

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

2 cups (300 g) diced onion

1 cup (150 g) diced celery

1 cup (150 g) diced green bell pepper

3 tablespoons (45 mL) vegetable oil

4 garlic cloves, minced

2 tablespoons (30 mL) tomato paste

1/4 cup (60 mL) white wine

1 quart (950 mL) chicken broth

1 cup (250 g) tomato purée

1 ham hock

3/4 cup (85 g) sliced okra

1/2 pound (230 g) Andouille sausage, sliced into 1/4-inch (6 mm) pieces

2 duck breasts (preferably smoked), skinless

2 teaspoons (10 mL) salt, or as needed

1 teaspoon (5 mL) freshly ground black pepper, or as needed

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

1 14.5 ounce (411 g) can diced tomatoes

1/2 teaspoon (2.5 mL) hot sauce

Cooked white rice and additional hot sauce for serving, if desired

In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8 to 10 minutes.

While the roux is cooking, sauté the onions, celery, and bell pepper in 2 tablespoons (30 mL) of the vegetable oil over medium to medium-high heat until golden brown, about 12 to 15 minutes. Add the garlic and cook for 2 more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3 to 4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half.

Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps, and then add the vegetable mixture. Add the tomato purée, ham hock, and the okra and simmer for 15 to 20 minutes.

While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until nicely browned. Remove the andouille from the pan and reserve the fat.

Season the duck breasts with teaspoon salt and 1/4 teaspoon (1.25 mL) pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly, about 4 to 5 minutes on each side. If your duck breasts are already smoked and cooked, you can skip this or just brown them for a minute or two. Once cool enough to handle, cut into medium dice; set aside.

Season the shrimp with 1/2 teaspoon (2.5 mL) salt and 1/4 (1.25 mL) teaspoon pepper. Heat a skillet over high heat, add the remaining tablespoon of oil, and sear the shrimp in the oil until brightly colored and just cooked through, about 2 to 3 minutes. Add the shrimp, andouille, and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through, about 5 minutes. Remove the ham hock. Season with the remaining salt and pepper, and hot sauce to taste.

Note 01 - Kind of a dud, TBH; the basic bitch version of gumbo. Maybe the CIA is just not good at cookbook-writing? Anyway, this is also on me because I should have just doctored this up while I went.  If I were to make this recipe again, I'd add some smoked paprika, dry mustard, cayenne, and oregano after the garlic. And I'm not sure what the ham hock is doing in here. It doesn't simmer long enough to make meat fall off/usable so it seems both pointless and a waste of a ham hock.  (And really, this soup doesn't simmer nearly long enough.)

Note 02 - I smoked the duck breasts earlier in the day but was not blown away by rich smoky flavor. But this could be a reflection of my smoking (in)ability.

Note 03 - Oh, and I love okra so I hucked in an entire bag of frozen sliced okra...I don't remember the size of the bag...12 ounces? 16? Anyway, if you're an okra-lover, 3/4 cup is not enough!

Serves 8

1/2 oz (15 g) mixed dried mushrooms

2 tablespoons (30 mL) olive oil

3 leeks, including tender green parts, coarsely chopped

1/2 pound (250 g) fresh white button mushrooms, coarsely chopped

1/4 pound (125 g) fresh shiitake mushrooms, stemmed and coarsely chopped

2 carrots, peeled and coarsely chopped

1/2 cup (105 g) pearl barley

3 large cloves garlic, minced

2 turkey thighs, about 1.5 pounds (750 g) total weight

8 cups (2 L) chicken stock

2 teaspoons (10 mL) soy sauce

3 tablespoons (45 mL) finely chopped fresh Italian parsley

Salt and freshly ground pepper

Soak the dried mushrooms in 2 cups (500 mL) boiling water for 30 minutes. Drain the soaked mushrooms, reserving 1 cup (250 mL) of the soaking liquid. Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit. Squeeze the mushrooms dry and cut into 1/4 inch (6 mm) dice. Set aside the mushrooms and their soaking liquid.

In a large soup pot over medium-high heat, warm the oil. Add the leeks and sauté until nicely softened, 5-7 minutes. Stir in the fresh button and shiitake mushrooms, carrots, barley, and garlic. Sauté for 1 minute longer.

Add the turkey and stock, reduce the heat to low, cover, and simmer until the barley is tender but not mushy, about 1 1/2 hours.

Remove the turkey thighs from the pot. Discard the skin and cut the meat from the bones. Shred the meat into bite-sized pieces and return it to the pot.

Add the reserved mushrooms and soaking liquid to the soup. Stir in the soy sauce and chopped parsley and simmer for 5 minutes longer. Season to taste with salt and pepper. Serve immediately.

Ladle the soup into warmed bowls and serve immediately.

Serves 10

3 tablespoons (45 mL) butter

4 whole cloves garlic, peeled

1 large onion, peeled and diced

3 ribs celery, diced

4 large Yukon Gold potatoes, peeled and cut into chunks

6 cups (1.5 L) vegetable stock

1 cup (240 mL) white wine

1/2 teaspoon (2.5 mL) freshly ground nutmeg

2 pounds (900 g) fresh spinach leaves

2 cups (475 mL) light cream

1 cup (245 g) crumbled feta cheese (reserve about 1/4 cup (62 g), for garnish)

1/4 cup (30 g) pine nuts, toasted (reserve a few, for garnish)

4 dashes 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, and celery. Sauté for 5 minutes. Add the potatoes and sauté for an additional 5 minutes.

Add the stock and wine. Bring to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are soft and tender, 30 to 35 minutes.

Add the nutmeg and spinach and stir until the spinach wilts into the soup. Remove from the heat.

Purée the soup using an immersion blender until smooth. Stir in the cream, cheese, pine nuts, Worcestershire sauce, salt, and pepper.

Return the soup to the stove and simmer over low heat for an additional 5 minutes. Garnish each serving with crumbled feta cheese and a few toasted pine nuts.

Note - I'd like to eat spanakopita all the livelong day, but since I probably shouldn't, this might be the next best thing.

Serves 6-7

1 large yam (about 1.25 pounds / 570 g)

1 large yellow onion (10.5 ounces / 300 g)

2 tablespoons (30 mL) olive oil

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

12 ounces (350 g) carrots

6 ounces (170 g) parsnips

4 ounces (120 g) trimmed celery root

1 tablespoon (15 mL) honey or agave nectar

1 1-inch (2.5 cm) stick cinnamon

1/2 teaspoon (2.5 mL) ground coriander

1/4 teaspoon (1.25 mL) ground nutmeg a pinch of hot paprika or cayenne (or both)

4 cups (1 L) vegetable broth

grated rind of 1 orange

3 tablespoons (45 mL) fresh orange juice

1 tablespoon (15 mL) fresh lemon juice, plus more to taste

1 tablespoon (15 mL) unsalted butter (optional)

garnish: fruity green olive oil and/or dark red salsa

Preheat the oven to 375F / 190C. Wash the yam, pierce it once or twice with a fork, and roast it until it is completely soft, about 45 minutes (longer if you've got a very large yam). Allow it to cool slightly, then peel.

While the yam is roasting, chop the onion and sauté it in the olive oil with a pinch of salt over medium-low heat, stirring often until it's soft and golden, at least 20 minutes, longer if needed.

Peel and slice the carrots, parsnips, and celery root and combine them in a medium soup pot with about 3 cups (700 mL) water, 1 teaspoon (2.5 mL) salt, the honey, and the spices. Simmer the vegetables, covered, until they are completely tender, about half an hour. Add the roasted yam and the onion as soon as they are ready, along with the vegetable broth, grated orange rind, and citrus juices.

Remove the cinnamon stick and discard. Purée the soup with an immersion blender until perfectly smooth. Taste and correct the seasoning with more salt or a little more lemon juice if needed. Stir in the butter at the end for a richer taste and silky texture (or leave it out if you prefer a vegan soup).

Serve the soup with a drizzle of fresh olive oil on top and/or a spoonful of dark red salsa in the center of each bowl. (Anna tells us that a salsa that is not hot, just mildly spicy and incredibly flavorful, is a splendid finish.)

Note - I really enjoyed it with the garnish of olive oil and the salsa; it was bright and full of zing. But it was also really enjoyable without the salsa; in fact, it kind of tasted like Christmas with the cinnamon and nutmeg and citrus

Serves 8

4 red bell peppers

4 tablespoons (60 mL) butter

3 cups (267 g) diced leeks (white and light green parts from 2 to 3 leeks)

6 cups (900 g) peeled and diced russet potatoes

6 cups (1.5 L) chicken broth

1 sprig fresh thyme

1 cup (240 mL) heavy cream

Salt to taste

Freshly ground pepper to taste

1/2 cup (75 g) finely sliced green oniones or chives

Preheat the broiler. Place the red peppers under the broiler and roast so that they blacken evenly on all sides. Put the peppers in a bowl and cover. After about 15 minutes (or longer until the peppers are cool enough to handle) remove the skin, seeds, ribs, and stems from the peppers. Chop the flesh coarsely.

Melt the butter in a soup pot over medium heat. Add the roasted peppers and leeks. Stir them in the butter to coat well. Reduce the heat to low, cover the pot, and cook until the leeks are tender and translucent, 5 to 7 minutes.

Add the potatoes, broth, and thyme. Bring to a simmer and cook, partially covered, until the potatoes are soft enough to mash, 25 to 30 minutes.

Remove and discard the thyme sprig. Using an immersion blender, purée the soup until smooth.

Stir in the heavy cream and rewarm the soup if needed. Season to taste with salt and pepper. Serve garnished with the green onions or chives.

Note - the recipe as originally written is fussy. And it talks about straining the solids, then puréeing the solids with a bit of liquid until smooth, then adding the rest of the liquid and then passing it all through a sieve to get even smoother. Fussy...and not for me. And I was a tad bummed that the color was more yellow than red, but what can you do. It's a solid, tasty soup.

Serves 4

3 tablespoons (45 mL) butter

3 tablespoons (45 mL) olive oil

2 tablespoons (30 mL) finely chopped onion

1/3 cup (50 g) diced pancetta

2 tablespoons (30 mL) finely chopped carrot

2 tablespoons (30 mL) finely chopped celery

1 cup (242 g) canned imported Italian plum tomatoes, cut up, with their juice

1/2 pound (230 g) dried brown lentils

4 cups (1 L) beef broth

Salt

Freshly ground black pepper

3 tablespoons (45 mL) freshly grated parmigiano-reggiano cheese, plus additional for serving

Put 2 tablespoons (30 mL) of the butter and all the oil in a soup pot, add the chopped onion and the pancetta, and turn on the heat to medium high. Do not cover the pot. Cook the onion, stirring it, until it becomes a deep gold.

Add the chopped carrot and celery. Cook at lively heat for 2 or 3 minutes, stirring occasionally.

Add the tomatoes with their juice, and adjust the heat so that they bubble gently, but steadily. Cook for about 25 minutes, stirring occasionally.

Rinse the lentils in cold water and drain. Add the lentils to the pot, stirring thoroughly to coat them well, then add the broth, a pinch of salt, and a few grindings of pepper. Cover the pot, adjust the heat so that the soup cooks at a steady, gentle simmer, and stir from time to time, for 45 minutes or until the lentils are tender. Add more broth to get the consistency you want if the lentils have absorbed a ton of liquid.

When the lentils are done, before turning off the heat, add the remaining tablespoon of butter and swirl in the grated parmesan. Taste and correct for salt and pepper. Serve with additional grated parmesan,

Note 01 - The original recipe calls for shredded pancetta (or prosciutto or unsmoked country ham). That seems like a recipe for frustration so I just diced the pancetta.

Note 02 - I'm getting a wee bit tired of the tiny quantities in Hazan's soups (see also Day 05's Pasta e Fagioli), so I just used 1 small onion, 2 small carrots, the entire 14 oz can of tomatoes, etc. The end result was maybe a bit more tomatoey than originally intended, but the tomatoes simmer for so long that it's rich and thick. All in all, I'm making this one again and again.

Serves 4-6

1 pound (450 g) broccoli (about 1 medium head), roughly chopped (florets and tender stalks)

1/2 cup (120 mL) extra-virgin olive oil

1/4 cup (35 g) thinly sliced garlic (about half of one large head)

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

2 tablespoons (15 mL) kosher salt

1/2 cup (50 g) finely chopped celery (about 2 ribs)

1/4 pound (113 g) dried linguine, broken into 1-inch (2.5 cm) pieces

2 teaspoons (10 mL) fresh lemon juice

1/2 cup (45 g) finely grated Parmigiano-Reggiano cheese

Pulse the broccoli in the food processor until it is broken up into small even pieces. You should have about 4 cups of broccoli crumbles.

In a medium pot, heat the olive oil over medium heat. Add the garlic, black pepper, and salt and cook, stirring often, until the garlic is toasted, 2 to 3 minutes. Add the celery and cook until translucent, 2 to 3 minutes.

Add the broccoli and stir to combine. Add 8 cups (2 L) of water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes to meld the flavors.

Increase the heat to high once more to bring the soup to a boil, then add the pasta. Cook until the pasta is cooked through, about 12 minutes. Remove from the heat and stir in the lemon juice.

Serve topped with the grated cheese.

Note - This is WAY too much salt. My tongue is still a little burny from all the salt almost 24 hours later. And I kind of screwed up and pulsed the broccoli a smidge too small; I think the final texture might be more enjoyable with broccoli chunks rather than bits. But tough to say since we're not talking a ton of body. All the garlic was fun though.

Serves 4-6

2 tablespoons (30 mL) olive oil

1 small yellow onion, chopped

4 cloves garlic, minced

3 cans (14 1/2 ounce / 455 g each) diced tomatoes, drained

4 cups (1 L) chicken broth

Salt and freshly ground pepper

1/2 pound (250 g) medium shrimp, peeled and deveined

1/2 pound (250 g) feta cheese, crumbled

2 tablespoons (30 mL) chopped oregano

In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, 5-7 minutes. Add the tomatoes and sauté for 4 minutes.

Add the broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and let cool slightly.

Use an immersion blender, purée the soup lightly, leaving some texture. Season with salt and pepper. Keep warm over low heat.

Preheat the broiler to high. Pour 1/2 cup (125 mL) of the tomato broth into a shallow oven-safe dish. Lay the shrimp in a single layer on top of the tomato broth and sprinkle with the feta. Broil the shrimp for 4 minutes. Remove the shrimp, sprinkle with the oregano, and put back under the broiler until cooked through, 1-2 minutes.

Ladle the broth into bowls and top each serving with the shrimp.

Note - I used fire-roasted tomatoes because I think they're fun and I would probably do so again. Unless of course I get a grand tomato harvest in this year's garden and figure out how to smoke tomatoes. And also, I kind of want to always broil shrimp on a bed of tomato business with feta and garlic...for soup, for snacking, for all of it. Bonus - it's a fast soup to make; yet I still managed to commit my personal pet peeve number one and showed up late to a sporting event. No matter; it is January and soup prevails!

Serves 10-12

Homemade Toasted Pita Chips

8 whole pita bread rounds

2/3 cup (160 mL) extra-virgin olive oil

3 teaspoons (15 mL) garlic powder

3 teaspoons (15 mL) dried oregano

4 teaspoons (20 mL) kosher salt

2 teaspoons (10 mL) freshly ground black pepper

2/3 cup (60 g) freshly grated Parmesan cheese

Soup

1 pound (450 g) dried chickpeas

3 tablespoons (45 mL) olive oil

1 large onion, peeled and diced

2 carrots, peeled and sliced

3 ribs celery, diced 5 whole cloves garlic, peeled

3 quarts (3 L) vegetable stock

Juice and zest of 2 lemons

1/4 cup (60 mL) tahini

1 teaspoon (5 mL) dried mint leaves

1 teaspoon (5 mL) crushed red pepper flakes

1 teaspoon (5 mL) ground coriander

1 can (16 ounces / 450 g) chickpeas, drained and rinsed

1 bunch green onions, minced

Kosher salt and freshly ground black pepper, to taste

For the pita chips:

Preheat the oven to 375 degrees.

Marjorie says either using a sharp knife or carefully pulling with your hands, split each pita round in half horizontally, so you end up with two flat circles & then cut each circle into six triangles. I thought it was easier to cut the triangles and then split the pitas.

Line two baking sheets with parchment paper or foil. Place the pita triangles on top, inside facing up.

Use a pastry brush to brush the inside surface of each piece with olive oil.

Sprinkle each with garlic powder, oregano, salt, pepper, and cheese.

Bake for 8 to 10 minutes, or until lightly brown and crispy.

Serve warm, or let cool and store in a resealable plastic bag.

For the soup:

Place the dried chickpeas in a deep bowl and add water to cover by 2 inches (5 cm). Soak overnight. Drain before using.

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

Add the soaked chickpeas and stock. Bring to a boil. Reduce the heat to medium and simmer until the chickpeas are soft and tender, 1 to 1 1/4 hours.

Add the lemon juice, lemon zest, tahini, mint, red pepper flakes, and coriander. Use an immersion blender to puree the soup until smooth.

Add the canned chickpeas, scallions, salt, and pepper. Stir to combine. Serve with he pita chips.

Note - If you ever wondered "if hummus was a soup, what would that taste like?" then this is the soup for you! The toasted pita chips are friggin awesome tho. I kinda can't wait to make them again

Serves 4-6

2 tablespoons (30 mL) olive oil

1 yellow onion, sliced

3 cloves garlic, minced1/2 teaspoon ( 2.5 mL) caraway seeds

2 pounds (1 kg) cauliflower, stemmed and cut into florets

4 cups (1 L) vegetable broth

1 cup (125 g) shredded sharp cheddar cheese

Salt and freshly ground pepper

1/4 cup (30 g) crumbled blue cheese

1 tablespoon finely chopped flat-leaf parsley

In a large, heavy pot, warm the oil over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and caraway seeds and sauté for 1 minute.

Add the cauliflower and broth and bring to a simmer. Reduce the heat to medium and cook until the cauliflower is softened, 20-25 minutes. Remove from the heat and let cool slightly.

Use an immersion blender and purée the soup until smooth.

Whisk in the cheddar until melted and season with salt and pepper.

Return the soup to medium heat and cook until heated through, about 2 minutes. Serve, sprinkled with the blue cheese and parsley.

Note - Hands down, the worst soup so far. Maybe I just don't like caraway and cauliflower together? Maybe I just selected a crap sharp cheddar? No matter. If I want a creamy, cheesy cauliflower soup, I'll opt for the Cauliflower Bisque with goat cheese from day 20 in 2020...the one from Love Soup by Anna Thomas

Serves 6

1/4 cup (60 mL) extra virgin olive oil

2 tablespoons (20 g) chopped onion

3 tablespoons (30 g) chopped carrot

3 tablespoons (30 g) chopped celery

3 or 4 pork ribs, or a ham bone with some lean meat attached, or 2 little pork chops - I didn't have the ribs or the ham bone and wanted to save pork chops for regular meat-in-a-pan things, so I used 4 pork neck bones

2/3 cup (170 g) canned Italian tomatoes, cut up, with their juice

1 cup (184 g) dried cranberry beans

3 cups (700 mL) beef stock

Salt

Freshly ground black pepper

1/2 pound (230 g) ditalini

1 tablespoon (15 mL) butter

2 tablespoons (12 g) freshly grated parmigiano-reggiano cheese

Place dry beans in a bowl and add enough water to cover by at least 3 inches (7.6 cm). Allow beans to soak overnight.

When the beans have finished soaking, drain them, rinse them in fresh cold water. Place beans in a pot large enough to hold the beans and cover them with at least 3 inches (6.7 cm) of water. Put a lid on the pot and turn the heat to medium. When the water comes to a boil, adjust the heat so that it simmers steadily, but gently. Cook the beans until tender, but not mushy, about 45 minutes to an hour. Drain when ready to use.

Put the olive oil and chopped onion in a soup pot and turn on the heat to medium. Cook the onion, stirring it, until it becomes colored a pale gold.

Add the carrot and celery, stir once or twice to coat them well, then add the pork. Cook for about 10 minutes, turning the meat and the vegetables over from time to time with a wooden spoon.

Add the cut-up tomatoes and their juice, adjust the heat so that the juices simmer very gently, and cook for 20 minutes. Remove the pork.

Add the drained beans, and stir thoroughly to coat well. Cook for 5 minutes, then add the broth, cover the pot, and bring the broth to a gentle boil.

Marcella now tells us to scoop up about 1/2 cup (75 g) of the beans and mash them through a food mill back into the pot. I just used an immersion blender in one spot of the pot for a few seconds, gave everything a stir and called it good enough. Add salt, a few grindings of black pepper, and stir.

Make sure the soup has enough liquid to cook the pasta in. If necessary, add more broth.

Bring the soup to a steady, moderate boil, and add the pasta. Cook for about 10 minutes, give or take, until the pasta is tender but still firm to the bite.

Before turning off the heat, swirl in 1 tablespoon (15 mL) of butter and the grated cheese.

Pour the soup into a large serving bowl or into individual plates, and allow to settle for 10 minutes before serving. Marcella tells us it tastes best warm rather than piping hot.

Note - Next time I would use half the amount of pasta, I think. But overall this is a solid, tasty recipe

Serves 8

Soup

1/2 cup (100 g) dried lima beans

1/2 cup (100 g) dried chickpeas

2 tablespoons (30 mL) olive oil

1 teaspoon (5 mL) minced garlic

1//2 cup (75 g) diced celery

3/4 cup (110 g) minced onion

1 quart (1 L) vegetable broth

1/3 cup (80 mL) tomato paste

4 large Swiss chard leaves, stems removed and cut into 1-inch (2.5 cm) pieces, leaves finely chopped

1/3 cup (40 g) angel hair pasta, broken into bite-sized pieces

Salt to taste

Freshly ground black pepper to taste

1/2 cup (60 g) chopped parsley

2 tablespoons (30 mL) Harissa (recipe follows)

Harissa

9 dried New Mexico or other large hot red chiles

1 garlic clove, peeled

1/4 teaspoon (1.25 mL) salt

3/4 teaspoon (3.75 mL) ground caraway

1/4 teaspoon (1.25 mL) ground coriander

1/4 teaspoon (1.25 mL) ground cumin

1 tablespoon (15 mL) extra virgin olive oil

For the Harissa:

Stem, seed, and break up the chiles. Soak in cold water for 15 minutes. Drain well, wrap in cheesecloth or place in a strainer and press out any excess moisture.

Chop the garlic, sprinkle with the salt, and mash to a paste using the side of a knife.

Grind the chiles, garlic, caraway, coriander, and cumin in a mortar and pestle. You can use a spice grinder, but they say it will smell like harissa forever.

Place in a small jar or dish and drizzle the oil over the harissa to make a thin layer.

Cover tightly and store in the refrigerator.

For the Soup:

Soak the dried lima beans and chickpeas separately overnight in three times their volume of water. Drain and cook them separately in two times their volume of fresh water until they are tender, 45-60 minutes. Drain and reserve the cooking water from both the lima beans and chickpeas. Combine the lima beans and chickpeas; set aside. Combine the cooking waters and set aside.

Heat the olive oil in a soup pot over medium heat. Add the garlic, celery, and onion. Cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes.

Add the broth, reserved bean cooking liquid, and the tomato paste. Mix together until well blended and bring to a simmer for 10 minutes.

Add the cooked lima beans and chickpeas, the Swiss chard leaves and stems, and the pasta. Simmer until the pasta and chard stems are tender, about 10 minutes.

Add the harissa and stir until blended. Season to taste with the salt and pepper. Serve in heated bowls, garnished with the chopped parsley.

Note 01 - OK, next time, I'm either finding a different recipe or buying premade harissa. I have no idea how, following the recipe here, you can get the chiles to a paste using a mortar and pestle. Unless you're willing to pound it out for a friggin hour. I eventually switched to a food processor, and that was much easier. Prep challenges aside, I liked the bright chile flavor and medium heat. I can see why this is like Tunisia's #1 condiment or something.

Note 02 - The finished product is a really tasty vegetarian soup. I can't attest to its authenticity, but now I'm inspired to seek out other Tunisian dishes.

Serves 8-10

1 pound (450 g) French green lentils such as du Puy

1/4 cup (60 mL) olive oil, plus extra for serving

3 large yellow onions, diced

2 leeks, chopped, white and light green parts only

2 large gloves of garlic, minced

1 tablespoon (15 mL) kosher salt

1 1/2 teaspoons (7.5 mL) freshly ground black pepper

1 tablespoon (15 mL) minced fresh thyme leaves

1 teaspoon (5 mL) ground cumin

8 stalks of celery, medium dice

4-6 carrots, medium dice

3 quarts (3 L) chicken stock

1/4 cup (60 mL) tomato paste

1 pound (450 g) kielbasa, cut in half lengthwise and sliced 1/3 inch (8.5 mm) thick

2 tablespoons (30 mL) dry red wine or red wine vinegar

Freshly grated parmesan cheese, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and sauté for another 10 minutes.

Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasoning.

Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated parmesan.

Note - very tasty soup, perfect for cold fall/winter nights...but the parmesan garnish was too strong or something. But regardless, it's definitely going in my regular lentil soup rotation

Serves 4-6

Wontons

1/4 pound (125 g) shrimp, shelled, deveined, and finely chopped

1/4 pound (125 g) ground pork

3 canned water chestnuts, finely chopped

3 green onions, including tender green parts, finely chopped

1 clove garlic, minced

1 teaspoon (5 mL) peeled and minced fresh ginger

1 teaspoon (5 mL) soy sauce

1/2 teaspoon (2.5 mL) sesame oil

1 pinch sugar

Salt and freshly ground pepper

About 24 wonton wrappers

Cornstarch

Soup

6 cups (1.5 L) chicken stock

1/2 teaspoon (2.5 mL) sesame oil

1/4 lb (125 g) baby spinach leaves

2 green onions, including tender green parts, sliced

For the Wontons:

To make the filling, in a bowl, combine the shrimp, pork, water chestnuts, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and salt and white pepper to taste. Mix well.

Test the seasoning by heating a dry nonstick frying pan over medium-high heat and adding about 1 teaspoon (5 mL) of the filling and cooking until the pork and shrimp are cooked through, about 2 minutes. Taste for seasoning, and adjust the remaining filling as necessary.

Lay out the wonton wrappers on a lightly floured work surface.

Sprinkle a baking sheet with cornstarch, and have a small bowl of water nearby.

Spoon 1 scant teaspoonful (4 mL) of the raw filling in the center of each wonton wrapper.

Dip your finger in the water and moisten 2 perpendicular edges of 1 wonton wrapper. Fold it in half to make a triangle, with the 2 moistened edges meeting the 2 dry edges. Press the edges to seal them well, and press gently around the filling. Then moisten the 2 opposite points of the long side of the wonton and press them together to form a little "cap" or bag. Place the completed wonton on the prepared baking sheet.

Repeat with the remaining wontons.

Bring a large pot three-fourths full of water to a boil over high heat. Working in batches, carefully add the wontons, cover, and return to a boil. Cook the wontons until they are al dente 3-4 minutes longer. Using a strainer, carefully transfer to a bowl.

For the Soup:

Meanwhile, combine the stock and sesame oil in a large saucepan and bring to a boil over medium-high heat. Add the spinach leaves and simmer until the spinach is wilted but still bright green, about 2 minutes.

Divide the cooked wontons among warmed bowls. Ladle over the hot broth and garnish with the green onions. Serve immediately.

Note - I had enough filling (and wrappers) so I made 30 wontons in total. But the broth + sesame oil + spinach + green onion was a little lacking in flavor. Next time, I think I'll sizzle some garlic and ginger in sesame oil and then add broth and soy sauce and/or mirin to taste. I think I would enjoy it more having both nicely seasoned wontons and nicely seasoned broth. (And yes, my wonton skills need some major work!)

Serves 8-12

Soup

2 cups (450 g) dried black beans, picked over and rinsed

12 cups (3 L) chicken stock, or more if needed

1 smoked ham hock

2 tablespoons (30 mL) olive oil

1 1/2 cups (225 g) coarsely chopped onions

1/2 cup (75 g) coarsely chopped carrots

1/2 cup (75 g) coarsely chopped celery

1 tablespoon (15 mL) chopped garlic

2 cups (450-500 g) drained canned tomatoes, chopped

2 teaspoons (10 mL) tomato paste

2 teaspoons (10 mL) ground coriander

2 teaspoons (10 mL) ground cumin

2 teaspoons (10 mL) smoked paprika

3/4 teaspoon (3.75 mL) cayenne, or to taste

3 to 4 tablespoons (45-60 mL) fresh lime juice, or to taste

Kosher salt and freshly ground black pepper

1/4 cup (40 g) chopped cilantro

Roasted Tomatillo Salsa (recipe follows)

Optional garnishes: sour cream and cilantro leaves

Salsa

8 ounces (230 g) tomatillos, husked, rinsed, and dried

2 teaspoons (10 mL) plus 1 tablespoon (15 mL) olive oil

1 poblano chile, roasted, peeled, seeded, and finely chopped

1 tablespoon (15 mL) finely chopped red onion

2 tablespoons (30 mL) chopped cilantro

1 teaspoon (5 mL) chopped garlic

1 tablespoon (15 mL) fresh lime juice

1 teaspoon (5 mL) minced chipotle in adobo, or more to taste

Kosher salt and freshly ground black pepper

For the Soup:

Place the beans in a large pot with the chicken stock and ham hock. Bring to a simmer, partially cover, and cook until the beans are soft, about 2 hours.

Meanwhile, heat the olive oil in a sauté pan over medium-low heat and slowly cook the onions, carrots, and celery, stirring occasionally, until the onions are golden and caramelized, 20-30 minutes. Stir in the garlic for the last minute of cooking, just until it sizzles and smells great. Add the onion mixture, tomatoes, tomato paste, coriander, and cumin to the simmering beans. Continue to simmer, uncovered, until everything is very soft, about another hour.

Pull out the ham hock and remove the fat and skin. Pull all the lean meat off the bone, shred or chop the meat, and set aside.

Using an immersion blender, coarsely puree the soup, leaving a little texture. Add the meat. Season with the paprika, cayenne, lime juice, salt, and black pepper. Just before serving, stir in the chopped cilantro.

Ladle the soup into the bowls and serve with dollops of the salsa. Add sour cream and a few cilantro leaves for an additional garnish, if desired.

For the Salsa:

Preheat the oven to 400 F (204 C).

Toss the tomatillos with 2 teaspoons ( 10 mL) of the olive oil in an oven-safe dish or pan and place in the oven, tossing them around a couple times until softened and lightly browned here and there, about 10 minutes. Allow the tomatillos to cool slightly, then put them on a cutting board and chop coarsely. Put the tomatillos in a sieve and drain off all the liquid.

Combine the drained tomatillos, roasted chile, onions, cilantro, garlic, lime juice, chipotle, and the remaining 1 tablespoon (15 mL) olive oil. Season to taste with salt and pepper.

Note 01 - Whoa, this is a soup definitely worth keeping in the regular rotation. Very tasty, and that tomatillo salsa! Sometimes there's a "too muchness" in foods with ham hocks for me, but this is nicely balanced. Tom Douglas suggests pairing this a sturdy Zinfandel, so I did. I liked the fruitiness of the wine with the earthy beans and rich pork.

Note 02 - In the book, Tom Douglas claims this was on the menu every day at Etta's. Seattle Soup Lovers, since Etta's is a BBQ place now, do you think the soup will return? What do we think of the change to BBQ?