Serves 10-12

3 tablespoons olive oil

1 onion, diced

2 large celery stalks, diced

6 carrots, peeled and diced

4 cloves garlic, minced

2 14-1/2 oz cans diced tomatoes

1 28 oz can crushed tomatoes

8 cups vegetable stock

3 cups tomato juice

1 15.5 oz can chickpeas, drained and rinsed

1 15.5 oz can kidney beans, drained and rinsed

2 bay leaves

2 medium zucchini, diced

2 medium yellow summer squash, diced

1/3 cup uncooked white rice

1/2 cup frozen peas

1/2 bunch basil leaves, torn

2 teaspoons balsamic vinegar

Kosher salt

Freshly ground pepper

Heat a very large soup or stockpot over medium-high heat (nothing smaller than 8 quart).  Add the olive oil, onion, celery, and carrots.  Sauté for 7 minutes.  Add the garlic and stir until it sizzles and smells great, about 1 minute.

Add the diced tomatoes, crushed tomatoes, vegetable stock, tomato juice, chickpeas, kidney beans, and bay leaves.  Bring to a boil.  Reduce the heat to medium and simmer for 30 minutes.

Add the zucchini, summer squash, and rice.  Return to a boil.  Reduce the heat to medium and simmer for 15 minutes.

Add the peas, basil, balsamic vinegar, S & P to taste and cook until thoroughly heated.  Remove the bay leaves and serve.

Note 01 - Ugh, never cook a New England Soup Factory Cookbook soup on the last day of 31 Days of Soup!  It's delicious but serves about 8 zillion, not 10-12.  I should know better by now.

Note 02 - Anyway, she's in a chapter entitled Childhood Favorites, and it does taste like a very kid-friendly food.

Note 03 - And thus concludes the 7th year of getting through January by cooking a soup every day for 31 days.  It's always a lot of fun, and I love how January is here and then gone.  Spring will be here soon.  Until next year...

Serves 6

Soup

2 tablespoons extra-virgin olive oil

1 onion, diced

Kosher salt

2 large carrots, peeled and diced

2 large celery stalks, diced

4 cloves garlic, minced

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1 14-1/2 oz can diced tomatoes with their juice

2 teaspoons tomato paste

8 cups chicken stock

Freshly ground pepper

Zest and juice of 1 lemon

3 cups baby spinach

Freshly grated Parmigiano-Reggiano for garnish

Pesto for garnish

Meatballs

1 egg, beaten

1/3 cup cooked brown rice

1/4 cup finely chopped fresh flat-leaf parsley

1 teaspoon dried thyme

1 teaspoon dried oregano

2 teaspoons minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

1 lb ground beef 

Heat the olive oil in a soup pot over medium heat.  Add the onion and a pinch of salt and sauté until translucent, about 5 minutes.  Add the carrots, celery, thyme, oregano, and 1/4 teaspoon salt and sauté about 5 minutes.  Stir in the tomato paste and the juice from the can of tomatoes and deglaze the pot.  Continue to cook until the liquid is reduced.  Add the tomatoes and stock.  Increase the heat to high and bring to a boil.  Reduce the heat to maintain a vigorous simmer.  Simmer for 10-15 minutes and season with S & P.

Meanwhile, make the meatballs.  In a separate bowl, stir together the egg, rice, parsley, thyme, oregano, garlic, salt, and red pepper flakes.  Add the ground beef and combine with your hands until well mixed.  Roll the mixture into round meatballs, about a tablespoon for each.

When all the meatballs are formed, gently lower into the simmering soup.  Cover and simmer for 10 minutes, or until the meatballs are cooked through.

Add the lemon zest and juice and season with additional S & P if needed.

Put about 1/2 cup spinach in the bottom of each bowl.  Ladle the soup over the spinach.  Garnish with the cheese and pesto and serve.

Note 01 - The original recipe calls for ground fennel seeds both in the soup and the meatballs.  I've eliminated them here to keep The Husband happy.

Note 02 - Now the meatballs.  This is the first time I've made a meatball that contained rice and was dairy-free.  They were...not bad.  Calling them mini, though, when you're starting with a tablespoon is a bit silly.  When I want a mini meatball, I want it mini.  Like two -might-fit-on-your-spoon-at-once mini.  But that's a tough task when the binder is rice.  So enjoy the nice change of pace, but don't for a second think they're mini.

Note 03 - OK, after sounding a bit aggressive about the meatballs, I should dial it back a bit and say that I enjoyed this soup very much.  I liked all the vegetables, and I really liked the contrast of the cooked veg, the fresh spinach, and the meatballs.  But darn!  I forgot to top with the pesto, so now I have to heat up some leftovers.

Serves 6-7

1 onion, chopped (250 g)

2 tablespoons (30 ml) olive oil

3/4 teaspoon kosher salt, plus more to taste

8 oz (225 g) Yukon Gold potatoes, peeled and diced

12 oz (350 g) turnips, peeled and diced

8 oz (225 g) leeks, white and light green parts, chopped

2-3 cups (500-700ml) vegetable stock

1 1/2 lbs (700 g) purple cauliflower, cut into florets

Freshly ground pepper

Fresh lemon juice

Fruity green olive oil for garnish

Warm the oil in a nonstick skillet over medium heat.  Sauté the onion with a pinch of salt, stirring often, until it is golden and soft, about 20 minutes.

Meanwhile, combine the potatoes, turnips, and leeks in a soup pot with 3 cups (750 ml) water, 2 cups vegetable stock, and 1/2 teaspoon salt.  Simmer, covered, until the vegetables are barely tender, about 15 minutes.  Add the sautéed onions and cauliflower and cook another 20 minutes, until the cauliflower is soft.

Allow the soup to cool slightly, then purée it with an immersion blender until smooth.  Add more broth if the soup seems too thick.  It should pour smoothly from a spoon but have lots of body.  Add S & P to taste.

Add lemon juice a little at a time, stirring and tasting as you go.

Bring the soup back to a simmer, and serve with a drizzle of fruity green olive oil over each serving.

Note 01 - Holy Toledo!  Anna Thomas tells us that the lemon juice will dramatically change the color of the soup from a light lavender to a bright magenta.  And did it ever.  I had so much fun adding lemon juice and watching the color change that I think I made the soup too lemony.  Or perfect for the lemon lovers out there, probably.  Anyway, I tried to capture what she's talking about in the picture.  Fun with kitchen chemistry!  

Note 02 - Anna Thomas also suggests using young turnips here.  But unless you're growing them yourself or have a really good farmer's market (in January no less), what are the chances you'll find young turnips?  I tried to pick the crispest looking ones I could find.  Even an Anna Thomas soup recipe couldn't turn a spongy turnip into something delectable.

Serves 8-10

Broth

2 large garlic heads

2 large onions, unpeeled, halved lengthwise

16 quarts of water, divided

1/4 cup plus 3 tablespoons kosher salt, divided

2 lbs oxtail

2 lbs pork neck bones

2 lbs bone-in English-cut beef short ribs

1 lb beef brisket flat, trimmed

10 lemongrass stalks, trimmed and smashed

3 ounces rock sugar

Soup

1 1/2 teaspoons crushed red pepper

1 teaspoon annatto seeds

1/4 cup canola or vegetable oil

1 cup sliced shallots (about 2 large)

4 lemongrass stalks, trimmed and finely chopped

2 tablespoons shrimp paste

4 tablespoons Three Crabs fish sauce, plus more to taste

1/2 teaspoon kosher salt, plus more to taste

Rock sugar, to taste (I didn't think it needed it)

2 14-oz packages round rice noodles

12 oz chả lụa or giò lụa (Vietnamese pork cake), sliced 1/4-inch thick *** See Note 01

1/2 cup thinly sliced green onions

Assorted toppings including bean sprouts, lime wedges, fresh Thai basil leaves, fresh mint leaves, thinly sliced purple cabbage, whole red Thai chiles, thinly sliced yellow onion, perilla leaves, ot sa te (Vietnamese saté sauce), chile sauce, etc.

Make the broth:

Preheat oven to 350°F.  Cut off about a 1/2 inch of the top of the garlic.  Place garlic and onion halves cut side down on a foil-lined baking sheet.  Roast in preheated oven for 1 hour.

Meanwhile, bring 8 quarts water to a boil in a large stockpot over high heat.  Stir in 1/4 cup salt and return to a boil.  Add oxtail, pork neck bones, and short ribs.  Cover and return to a boil.  Uncover and boil, undisturbed, until foam/scum rises to the surface, about 3-5 minutes.  Drain meats in a colander and rinse under cold running water to remove any excess scum.  Set aside.   Wash pot.

Add remaining 8 quarts water to the pot.  Bring to a boil over high heat.  Add the brisket, lemongrass, rock sugar, the roasted garlic and onion, the rinsed meats, and remaining 3 tablespoons salt.  Bring to a boil.  Cover and reduce the heat to maintain a gentle simmer.  Stir occasionally and skim off any foam/scum.  Simmer until the brisket a thermometer inserted in the thickest part of the brisket reads 200°F, about 45 minutes.

Fill a bowl with ice water.  Transfer the brisket to the ice water.  This will stop the cooking and give a firmer texture.  Let stand 5 minutes.  Remove, pat dry, and wrap tightly in plastic wrap.  Chill until ready to serve.

Increase the heat under the broth and simmer gently, uncovered, until the broth is deeply flavored and the meat is tender, about 2 hours, skimming fat from surface a few times.  Remove from heat.

Remove short ribs and oxtail to a plate and set aside to cool for about 15 minutes.  Discard pork neck bones and remaining solids.  Working in batches, pour the broth through a cheese-cloth lined wire-mesh strainer.  Return the broth to a large pot and simmer, uncovered, for 30 minutes.  Make sure to skim some fat from the surface, but leave a bit in for flavor.

Make the soup:

Grind the crushed red pepper and annatto seeds into a coarse powder in a spice grinder.  Heat oil in a medium skillet over medium heat and add the ground spices.  Add the shallots, lemongrass, and shrimp paste.  Stir often and cook until the shallots begin to soften, about 2 minutes.

Stir the contents of the skillet into the simmering pot of broth.  Cook, stirring occasionally, for 5 minutes.  Stir in fish sauce and salt.  Check seasoning and add rock sugar, additional fish sauce and/or salt to taste.  (I didn't add any additional sugar.)  Simmer over medium heat, undisturbed, for 20 minutes.

While the soup simmers, prepare the noodles according to package instructions.  Thinly slice the brisket.  Pull oxtail meat from the bones; discard the bones.  Remove short rib bones and discard; slice the meat.

To serve, place about a cup of noodles into each individual bowl.  Top evenly with chả lụa and other meats.  Ladle the broth evenly over the top.  Sprinkle with  green onions.  Top with the desired toppings and enjoy.

Note 01 - My local H Mart did not have chả lụa or anything that seemed like even a rough equivalent, so I made my own.  I used this recipe - halved - from the fabulous How to Feed a Loon folks.  What a delight their blog is!  Anyway, I didn't have banana leaves, and I refused to go back to H Mart for the zillionth time.  My plastic wrap seemed a bit sus so I went with parchment.  I tied it similarly and steamed away; the chả lụa expanded a bit and popped out of the parchment, but all was well. 

And goodness, chả lụa is a delicious treat!

Note 02 - I used a 16 quart enameled steel stock pot.  That may have been a bit overkill, but I was happy to not have to worry about cramming stuff in it and risking overflow.  A 12 quart stock pot is probably the smallest I would use for the broth.

Note 03 - The suggested wine pairing for this is RD Winery Fifth Moon Riesling, which I can't find in my neck of the woods.  So I opted for a Riesling several hundred miles away -  Tatomer 2019 Vandenberg Riesling.  Seriously, how great is Riesling for food pairings?  It goes so well with so many dishes.  Anyway, this bottle did not disappoint.  It was such a lovely balance between fruity and minerality.  Plus the soup was great, making this is a meal I will not quickly forget.

Serves 4

1 1/3 lbs boneless, skinless chicken thighs

1 bay leaf

6 peppercorns

Salt

Freshly ground pepper

4 tablespoons butter

2 leeks, white parts only, chopped

2 carrots, peeled and sliced

3 celery ribs, sliced

2 tablespoons all-purpose flour

4 cups chicken stock

1 russet potato, peeled and diced

1/4 cup heavy cream

Dumplings

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons chopped chives

Generous sprinkling of cayenne

3 tablespoons cold butter, cut into bits

1/3 cup buttermilk

Put the chicken, bay leaf, peppercorns, and 1/4 teaspoon salt in a large soup pot.  Add cold water to cover by 1 inch.  Bring to a boil, then reduce the heat to medium-low.  Simmer until the chicken is cooked through, about 20 minutes.  Skim off any foam that rises to the surface.  Remove the chicken, shred, and set aside.  Strain the poaching liquid and reserve 2 cups.  (You can save any remaining liquid for another use; it will be like lightly-flavored chicken stock.)

Wipe out the soup pot and return to medium-high heat.  Melt the butter and add the leeks, carrots, and celery and sauté until lightly softened, about 5 minutes.  Add the flour and cook for 2 minutes, stirring constantly.  Add the broth and reserved poaching liquid and bring to a boil.  Add the potato and reduce the heat to medium-low.  Cook until the potato starts to soften, about 10 minutes.  Add the shredded chicken and heavy cream and continue to cook until the potatoes are very tender and the soup has thickened a bit, about 5 minutes.  Season with S & P.

Meanwhile, make the dumplings.  Sift together the flour, baking soda, and salt.  Stir in the chives and cayenne.  Use a pastry blender to cut in the cold butter until it resembles coarse meal.  Add the buttermilk and stir just until combined.  Use your hands to form small dumplings.

Add the dumplings to the soup, cover, and let steam until the dumplings are cooked through, about 20 minutes, more if your dumplings tended on the large side.  Serve.

Note 01 - OK, let's dive in here.  As a chicken soup - before the dumplings are added - this baby can stand on its own.  Not too thick, not too rich, nicely flavored.  If you want a chicken soup but are tired of chicken noodle and you don't feel much like making dumplings, you could legit stop here and have a lovely soup.

Note 02 - Now let's talk variations.  You can accommodate your preferences and/or what you have on hand very easily.  Sub an onion for the leeks.  Or swap a sweet potato for the russet.   You can vary the vegetables with green beans, peas, parsnips, and so on.  Or even use up leftover cooked chicken & then just add an additional 2 cups of chicken stock.  Think blank canvas for what you like and/or what you need to use up.

Note 03 - This was my first try at making dumplings, and I think I need a lot of practice to get the knack of it.  They were too dense.  Maybe they were also too large?  I don't know.  But I needed to cook them a lot longer than the 20 minutes the recipe originally calls for.  And they were...so-so.  I used a heavy hand with the cayenne and the chives, so that part was nice.  But they didn't feel light enough.  Or maybe I just like matzo balls better.

Serves 6

4 slices thick-cut bacon, cut into small dice

2 tablespoons butter

1 onion, cut into large dice

3 fresh sage leaves, finely chopped

1 teaspoon Coleman's dry English mustard

1 1/2 pounds Yukon Gold potatoes, peeled and cut into large dice

3 cups chicken stock

1 1/2 cups heavy cream

Salt

Freshly ground black pepper

8 ounces sharp white Vermont cheddar, grated

Tabasco and thinly sliced green onions for garnish, optional

Heat a 4-quart Dutch oven over low heat and add the diced bacon.  Once it's rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp.  Remove all but 1 tablespoon of fat.  Leave the bacon in the pot.

Add the butter, onion, and sage and sauté, stirring occasionally, for 6-8 minutes.  The onion should be tender but not brown.  Stir in the dry mustard and cook for 1 minute more.

Add the potatoes and stock.  Increase the heat, cover, and bring to a boil.  Cook vigorously for about 12 minutes.  The potatoes should be tender on the outside and firm on the inside.  Use a spoon to smash some potatoes against the side of the pot to break up.  Cook an additional 2 minutes.

Remove the chowder from the heat and stir in the cream.  Season with S & P.  Make sure to leave the soup a little underseasoned because the cheese will add a lot more saltiness.   Let sit at room temperature for up to 1 hour to allow the flavors to meld.

When ready to serve, warm over low heat until hot but not simmering.  Gradually stir in the cheddar and continue to stir constantly until completely melted and combined throughout.  Check the seasoning again.  Serve and garnish with the Tabasco and sliced green onions.

Note 01 - Another 5 star chowder from Jasper White!  And I was so excited to eat it that I forgot all about the Tabasco and green onions.  Looks like I have to make it again.

Note 02 - I was a teensy bit apprehensive about the sage because it's not my favorite, but goodness what an earthy aromatic-ness it added.  Now I have to find a spot in the garden for this perennial.  Because yes, it totally makes sense to grow something even if it's just for one soup.

Serves 4-6

1 tablespoon olive oil

1 onion, finely chopped

2 celery ribs, finely chopped

2 tablespoons dry white wine

1 lb green spit peas, picked over and rinsed

6 cups chicken stock

1 ham hock, preferably smoked

Salt

Freshly ground pepper

Fennel-bacon Salad (optional)

4-6 slices thick-cut bacon

1 fennel bulb

Zest of 1 lemon

In a heavy fry pan over medium heat, warm the olive oil.  Add the onion and celery and sauté until softened, about 5 minutes.  Pour in the wine and stir to scrape up any browned bits from the bottom of the pan.  Transfer the contents to a slow cooker.  Add the split peas, stock, and ham hock.  Cover and cook on low until the peas are very tender, about 9 hours.

Remove the ham hock.  Discard the skin, bone, and any cartilage.  Shred the meat and stir it back in to the soup.  Season with S & P and keep warm.

Meanwhile, make the fennel-bacon salad.  Fry the bacon until browned and crisp.  Drain on paper towels and then crumble.  Cut off the stem and feathery tops from the fennel.  Coarsely chop the best looking fronds to get 2 tablespoons.  Halve the fennel bulb, remove the core, and slice into paper-thin slices.  In a bowl, combine the fennel slices, tops, bacon, and lemon zest and toss.

Serve the soup topped with the fennel-bacon salad.

Note 01 - 9 hours on low may have been a bit much.  But the original recipe says to blend about a third of the soup, and I didn't need to do that since it was pretty much all falling apart and thick.

Note 02 - I asked my butcher for a smoked ham hock, but I'm thinking what I got may not have been smoked.  Regardless, the end result was rich and tasty and meaty.  Especially because I needed something hands-off during the day and ready before I had to catch a train to The Big City at night.

Note 03 - The recipe says the fennel-bacon salad is optional, but honestly, it was clutch.  It added a nice crunch and contrast to the thick soup.  I'm not certain you can call something that's half bacon a salad, but why split hairs?

Serves 4

2 tablespoons extra-virgin olive oil

1 leek, white and pale green parts, thoroughly washed, thinly sliced, and patted dry

3 cloves garlic, thinly sliced

1/4 cup dry white wine

1 1/2 lbs baby potatoes, unpeeled, cut into wedges

6 cups vegetable stock

1 teaspoon kosher salt

Freshly ground pepper

1 cup heavy cream

2 cups frozen peas

2 teaspoons Worcestershire sauce

1/4 cup chopped dill

Heat a Dutch oven over medium-high heat.  Add the oil.  Add the leek and garlic and sauté for 3-5 minutes until lightly browned and slightly softened.

Add the wine and cook, stirring often, until completely evaporated, about 2-4 minutes.  Add the potatoes, stock, and S & P.  Bring to a boil.  Reduce heat to medium and simmer, uncovered, until the potatoes are very tender, 20-25 minutes.

Reduce the heat to low.  Use a potato masher to break up some of the potatoes into smaller pieces.  Add the cream and peas; cook until the peas are tender, about 5-8 minutes.  Remove from heat and stir in Worcestershire and dill.  Check for seasoning and serve.

Note  - Delightful.  Almost felt like a harbinger of springtime.  I can't wait to make with garden-fresh peas.  Also, I was worried about the potatoes being too large so I cut them into wedges that were too small for the finished soup.  Next time, I'll try to push those worries aside and keep them a bit larger.

Serves 4-6

1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1-inch piece ginger, peeled and grated

1 bay leaf

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cloves

1 2/3 cups yellow split peas, soaked at least 2 hours

3 celery stalks, diced

2 carrots, peeled and diced

7 cups vegetable stock

Zest and juice of 1 lemon

Spiced yogurt and chopped cilantro for garnish

Spiced Yogurt

1/2 cup plain yogurt

1/2 teaspoon turmeric

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne or more to taste

1/4 teaspoon cumin

Pinch salt

Warm the butter and oil in a soup pot over medium heat.  Add the onion, garlic, ginger, bay leaf, salt, cumin, and cloves.  Stir and cook for 5 minutes.  Drain the peas and add them along with the celery, carrots, and stock.  Bring to a boil, then reduce the heat to simmer until the peas have completely fallen apart, about 45-60 minutes.

Meanwhile, make the spiced yogurt.  Whisk the yogurt until it's smooth, then stir in the spices.  

Use an immersion blender to purée the soup.  Stir in the lemon zest and juice and check the seasoning, adding salt if needed.

Serve garnished with the spiced yogurt and chopped cilantro.

Note  - I feel like this is the start of Pea Week, in all their many forms.  And goodness, I do love a vegetarian split pea.  And that yogurt!  Also I think I doubled the cayenne.  Will make again.

Serves 4-6

2 leeks, including tender green parts, finely chopped

4 carrots, peeled and cut into 2 inch pieces

2 zucchini, cut into 2 inch pieces

2 eggplants (any variety), cut into 2 inch pieces

2 large tomatoes, quartered, or 2 cups cherry tomatoes, left whole

2 potatoes (any variety) about 12 oz total weight, peeled and cut into 2 inch pieces

4 1/2 cups (36 oz / 1.1 l) vegetable broth, plus more if needed

2 tablespoons olive oil

2 tablespoons finely chopped basil

2 tablespoons lemon juice

Sun-Dried Tomato Pesto

1 clove garlic

1/2 cup (2 1/2 oz / 75 g) drained, oil-packed sun-dried tomatoes, coarsely chopped

2 tablespoons olive oil

2 tablespoons finely chopped basil

2 tablespoons pine nuts

S & P to taste

Preheat the oven to 425°F (220°C).  In a large roasting pan, combine the leeks, carrots, zucchini, eggplants, tomatoes, and potatoes.  Add 1/2 cup of the broth, the oil, and S & P to taste.  Stir well.  Roast until the vegetables are softened, stirring a time or two, about 40-60 minutes.

While the vegetables are roasting, make the pesto.  In a food processor, mince the garlic clove.  Add the remaining ingredients and process until a thick paste forms.  Add more olive oil if necessary.  Set aside.

Add the vegetables and remaining broth to a large soup pot.  Use an immersion blender to purée until smooth.  Add a bit more vegetable broth if the soup is too thick.  Add the basil and lemon juice and simmer for a few minutes so the flavors can meld.  Season with S & P.

Serve with a tablespoon or two of the pesto in each bowl.

Note 01 - Today marked the last of the garden carrots.  Bittersweet.  On the one hand, we made it to January 22nd with garden carrots!  On the other hand, on to store-bought carrots now; your flavor is fine just not as carrot-y.

Note 02 - The original recipe called for white rose potatoes.  WTF are white rose potatoes? Were they super common in 2001 when the cookbook was published?  Evidently it's a waxy, creamer-type potato, which I probably should have googled prior to making the soup but eh, does it matter?  There are so many other veggies going on here.  "White rose potato."  Pfft.  Sounds pretentious.  Use any damn potato you please here.

Note 03 - OK, so the recipe also says to use a blender for puréeing the vegetables because a food processor or immersion blender won't do the trick and will leave it all fibrous.  My blender kinda sucks, and I think I've melted some plastic gaskets or gears or something before because I didn't let things cool down enough.  And anyway, immersion blender technology and power has surely improved in the 23 years since initial publication, right?  So I immersioned away, and it did take a while because those are some big chunks of veg.  And the end result was a little bland and a little mushy.  The sun-dried tomato pesto really jazzes things up and was frankly the best part of this entire endeavor.  

Serves 6

1/3 cup (3 oz / 90 g) wild rice

3 cups (24 oz / 750 ml) boiling water

1/2 teaspoon salt, plus more to taste

1/2 ounce (15 g) dried mixed wild mushrooms

2 tablespoons unsalted butter

1 yellow onion, finely chopped

1 celery stalk, finely chopped

1/2 cup (4 oz / 125 ml) dry white wine

1 lb (500 g) fresh button mushrooms, wiped clean, trimmed and sliced

3 cups (24 oz / 750 ml) vegetable stock

1 cup (8 oz / 250 ml) heavy cream

Freshly ground pepper

Rinse the wild rice very well and drain.  Place in a saucepan and add 2 cups of the boiling water and the 1/2 teaspoon of salt.  Place over high heat and bring to a boil.  Immediately reduce the heat to low, cover and cook without stirring until tender and the water is absorbed.  This will take anywhere from 40-55 minutes.  Remove from heat and let cool.

Meanwhile, place the mushrooms in a small bowl and add the remaining cup of boiling water.  Cover and let stand for 30 minutes until softened.  Drain and reserve the liquid.  Set the mushrooms aside.  Strain the liquid through a sieve lined with cheesecloth.  Set aside.

In a soup pot over medium heat, melt the butter.  Add the onion and celery and sauté, stirring occasionally, until soft, about 10 minutes.  Raise the heat to high, add the wine and cook until reduced to about 2 tablespoons, 3-4 minutes.  Reduce the heat the medium, add the button mushrooms and the wild mushrooms, and sauté.  Stir occasionally and allow the mushrooms to wilt; this will take 15 minutes.  Raise the heat to high, add the stock and the reserved mushroom liquid, and bring to a boil.  Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes.  Add the wild rice and the cream and simmer for 5-10 minutes longer.  Season with S & P.

Note 01 - Another 5 star soup!  And the button mushrooms I had looked like garbage, so this is a good recipe to keep in mind when you need to use up less-than-ideal fresh mushrooms.  Also, the Costco / Kirkland Marlborough Sauvignon Blanc is perfect here.  Pour some into the soup, pour some into your glass, enjoy the whole process.

Note 02 - Original recipe says to garnish with 2 tablespoons flatleaf parsley, but it was a Sunday and the 21st day in a row that I'd made a soup and I boycotted it!  I just wanted one day where I didn't chop an herb.  Minor, silly revolt, but, you know, Sundays.

Serves 6

2 tablespoons (30 ml) olive oil

1 large onion, chopped

3 cloves garlic, minced

1 lb (500 g) boneless, skinless chicken thighs, cut into small cubes

Salt

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 12 ounce (350 ml) jar roasted red peppers, drained and sliced

1 can (15 oz / 470 g) white beans, drained

1 can (28 oz / 875 g) crushed tomatoes

1 cup (8 oz / 250 ml) chicken broth

2 tablespoons tomato paste

1 tablespoon sherry vinegar

2 tablespoons chopped cilantro

In a large, heavy pot, warm the oil over medium heat.  Add the onion and garlic and sauté until translucent.  Add the chicken and cook, stirring often, until browned on all sides, 5-7 minutes.  Stir in 1 tablespoon of salt, the smoked paprika, and the chili powder and cook for 1 minute.

Add the peppers, beans, broth, tomato paste, and vinegar.  Stir well.  Bring to a boil.  Reduce the heat to low and simmer gently, uncovered, stirring occasionally, until the flavors have all come together and the chicken is cooked through, about 30 minutes.

Stir in the cilantro and season with salt.  Add a bit more smoked paprika and chili powder or vinegar if needed.  Serve.

Note 01 - The flavor of this chili is very bright!  The original recipe calls for smoked piquillo peppers, but the only ones I could find were a gazillion dollars an ounce so regular ol' roasted red peppers sufficed.  I will be making this again, regardless of the peppers used.

Note 02 - This is pictured with a little bit of sweet corn spoon bread as a garnish, courtesy of my sister-in-law, and as always, it did not disappoint.

Serves 6-7

1 butternut squash, about 2 1/4 lbs or 1 kg

12 oz (350 g) tomatillos

2 large onions (700 g)

2 tablespoons (30 ml) olive oil

Sea salt

1 bunch mustard greens (8-9 oz / 250 g)

1 cup (about 60 g) chopped cilantro

4 cups (1 l) vegetable broth

Crushed dried red chiles

Fruity green olive oil and crumbled queso fresco for garnish

Preheat oven to 400°.

Cut the squash in half lengthwise and scrape out all the seeds and strings.  Lightly oil a piece of parchment paper on a baking sheet.  Place the squash cut side down and roast until it gives easily when poked in the thickest part with a spoon.  This will take about an hour.

Remove the husks from the tomatillos.  Cut them in half and spread on a baking dish lined with foil.  Roast in the oven with the squash, but take out when soft, juicy, and just beginning to color, about 20-30 minutes.

Meanwhile, coarsely chop the onions.  Heat the olive oil in a large nonstick skillet; add the onions and a big pinch of salt, and cook gently over medium-low heat, stirring often, until soft and golden brown, about 30 minutes.

Wash the mustard greens, remove and discard the tough stem, and chop into pieces 1 inch long.

When the squash is done, scrape it out of the skin and chop it roughly.  Roughly chop the tomatillos as well.

In a large soup pot, combine all the vegetables and the cilantro with 3 cups (750 ml) water, the vegetable broth, and a pinch of crushed red chiles.  Simmer the soup, covered, for about 30 minutes.  Taste and check the seasoning, adding salt if necessary.

Drizzle with a little fruity olive oil and sprinkle with some crumbled queso fresco and serve. 

Note - This has lots of flavors going on:  a little sweet, a little spicy, a little tart.  Definitely not visually appealing but pretty tasty going down.

Serves 6

2 medium leeks, about 12 ounces

1 1/2 lbs mushrooms (I used Costco's chef mix)

4 strips thick-cut bacon, cut into 1/4-inch dice

2 tablespoons butter

1 clove garlic, minced

2 sprigs tarragon, leaves removed and chopped

Juice of half a lemon

2 lbs gold potatoes, peeled and diced

3 cups chicken stock

1-2 cups heavy cream

Kosher salt

Freshly ground black pepper

2 tablespoons chopped flat-leaf parsley for garnish

Trim the dark green parts from the leeks, leaving the white and light green parts.  Cut the leeks in half and slice into 1/3-inch slices.  Place leeks in a bowl of water to remove any dirt or grit.  Then drain in a colander.  Get the leeks as dry as possible so they will sauté instead of steam.

Clean the mushrooms well and remove tough parts of the stem.  Chop into hearty pieces, depending on the type of mushrooms used.

Heat a large Dutch oven over low heat and add the bacon.  When the bacon has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp.  Pour off all but 1 tablespoon and leave the bacon in the pot.

Add the butter and garlic and cook for 30 seconds.  Add the leeks, mushrooms, and tarragon and sauté, stirring occasionally, for 5 minutes.  Add the lemon juice, stir well, and cook for 4 more minutes or until the mushrooms are very soft.

Add the potatoes and the stock.  Turn up the heat, cover, bring to a boil, and cook vigorously for about 8 minutes, until the potatoes are tender on the outside but still firm in the center.  Using a spoon, smash some of the potatoes against the side of the pot.  Cook for 2 more minutes.

Remove from heat, stir in the cream, and season with S & P.  Let sit at room temperature for up to 1 hour to allow the flavors to meld.  Warm over low heat when ready to serve if needed.  Garnish with the parsley and serve.

Note - 1st 5-star soup of the season!

Serves 4-6

1 1/2-lbs potatoes

2 tablespoons butter

3 tablespoons olive oil

1/4 cup finely chopped onion

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

5 tablespoons freshly grated Parmigiano-Reggiano (plus more for serving) 

1 cup milk

2 cups beef broth

Salt

2 tablespoons chopped flat-leaf parsley

Homemade croutons for serving

Peel the potatoes; rinse in cold water; then cut into small pieces.  Place in a soup pot with just enough cold water to cover.  Put a lid on the pot and turn on the heat to medium-high.  Boil the potatoes until tender, about 10-15 minutes, depending on how small the pieces are.  Purée the potatoes and the liquid through the large holes of a food mill back into the pot.  Set aside.

Put the butter, oil, and onion in a skillet and turn on the heat to medium.  Sauté until onion is lightly gold.  Add the carrot and celery and stir well and cook for a few minutes.  Don't cook them until they're soft because they should be crisp in the soup.

Transfer the entire contents of the skillet into the pot with the potatoes.  Turn on the heat to medium and add the grated parm, milk, and broth.  Simmer for several minutes, stirring occasionally, until it's as thick as you like.  Add salt to taste and stir in the parsley.

Serve with the additional grated parm and croutons.

Note 01 - I busted out the food mill for this to see if I could tell a difference between it and the (much more convenient) immersion blender.  And the answer is...kinda?  Maybe the end result had a different texture.  At least I didn't run the risk of over-processing the potatoes and turning them gummy.

Note 02 - It's a simple soup but enjoyable.

Serves 8

8 guajillo chiles

4 Anaheim chiles

4 cups water

3 tablespoons avocado oil

1 1/2-lb mixed mushroom varieties, roughly chopped (I used Costco's chef mix)

1 medium onion, halved and thinly sliced

3 bay leaves

5 cloves garlic

1 110-ounce can white hominy, drained and rinsed

1 1/2-teaspoon Himalayan pink salt plus more to taste

8 cups vegetable stock

5 cups thinly shredded green cabbage

8 medium radishes, thinly sliced

4 limes, cut into wedges

1 bunch cilantro, chopped

Tortilla chips, crumbled

Remove stems and seeds from chiles and place in a small saucepan.  Cover with 4 cups of water.  Bring to a boil.  Cover and boil for 8 minutes.  Set aside.

Meanwhile, heat avocado oil in a 6-quart Dutch oven over medium heat.  Add mushrooms, onion, and bay leaves, and cook, stirring often, for 10 minutes.  Remove from heat.

Drain chiles and reserve 2 cups of the soaking liquid.  Place chiles, reserved liquid, and garlic in a food processor.  Process until smooth.

Pour the chile mixture through a fine-mesh strainer directly into the Dutch oven with the mushrooms.  Discard the strained solids.  Add the hominy, salt, and vegetable broth and stir well.  Bring to a boil and reduce heat.  Cover and maintain a lively simmer undisturbed for 35 minutes.  Stir and continue cooking undisturbed for another 10 minutes.

Remove from heat and rest, still covered, for 10 minutes.  Remove and discard bay leaves.  Taste and add salt if needed.

Serve topped with cabbage, radish slices, lime, cilantro, and tortilla chips.

Note 01 - Original recipe said to serve with a 2018 Buehler Napa Valley Zinfandel.  I could only get the 2019 but it was jammy and rich and delicious.

Note 02 - The printed copy of the magazine and the recipe URL spell posole with an s, but the site itself spells it with a z.  I never know which spelling to use.  No matter how it's spelled, all the mushrooms make for a hearty, tasty bowl.

Serves 4-6

1 bunch kale

3 tablespoons extra-virgin olive oil

1 red or yellow onion, diced into 1/2-inch squares

6 cloves garlic, peeled and sliced

1 teaspoon chile flakes

1 bay leaft

1 teaspoon salt

about 1 lb red potatoes, scrubbed and cut into 1/2-inch cubes

2 teaspoons nutritional yeast (optional)

7 cups light vegetable stock

Pepper

Crème fraîche (optional)

Cut the kale leaves from the stems and chop into 2-inch squares.

Heat the extra-virgin olive oil in a soup pot over medium heat.  Add the onion, garlic, chile flakes, bay leaf, and salt and cook for 3-4 minutes, stirring frequently.  Add the potatoes, nutritional yeast if using, and 1 cup of the light vegetable stock.  Stir, cover, and gently simmer for 5 minutes.

Add the kale, cover, and allow to wilt, stirring often.  Pour in the rest of the stock, bring to a boil, then reduce the heat to maintain a simmer.  Simmer, covered, until the potatoes are soft, 30-40 minutes.

Use an immersion blender to purée about a cup or two of the soup to provide a nice unifying background for all elements.

Taste the soup and add S & P to taste.  If possible, let the soup sit for an hour or so to allow the flavors to meld.  Serve with a dollop of crème fraîche.

Note 01 - She's not pretty but she's tasty with a nice little zing!

Serves 10 - 12

1 lb dried chickpeas

4 tablespoons olive oil

1 onion, diced

3 celery ribs, sliced

3 carrots, peeled and sliced

3 cloves garlic, minced

12 cups vegetable stock, plus more if needed

2 14-ounce cans diced tomatoes

2 cups tomato juice

1 teaspoon dried marjoram

2 bay leaves

1/3 cup dried brown lentils

1/3 cup basmati rice

1 tablespoon balsamic vinegar

1/4 cup chopped fresh basil

Salt and freshly ground pepper

2 tablespoons fruity extra-virgin olive oil

Place chickpeas in a large container and add water to cover by 2 inches.  Cover and soak overnight.  Drain.

In a large pot, heat the olive oil over medium heat.  Add the onion, celery, carrots, and garlic.  Sauté for 10 minutes.  Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves.  Bring to a boil.  Reduce the heat to medium, cover, and cook for 75 minutes.

Add the lentils and rice and simmer, covered, for an additional 35 minutes.  Add more water or stock (2-3 cups) if the liquid has reduced too much.

Remove and discard the bay leaves.  Season with the vinegar, basil, S & P, and extra-virgin olive oil.  Stir well and serve.

Note 01 - This recipe lies.  It does not result in 10-12 servings; it results in so so so many more.

Note 02 - I used homemade tomato juice which is way thinner than the commercial stuff.  My soup never got anywhere close to being too thick, and I suspect the homemade juice may be the cause.

Note 03 - Overall, just meh.  I think we need some other spices going on here like cumin, paprika, and turmeric.  And I would like a more even balance between the chickpeas & the lentils and rice.  Maybe halve the chickpeas and double or triple the lentils and rice.

Serves 6

3 lb (1.5 kg) boneless beef chuck, trimmed and cut into 2 inch (5 cm) pieces

3 tablespoons of brandy

2 whole cloves

2 onions, chopped

1 carrot, peeled and sliced

1 celery rib, sliced

8 cloves garlic, minced

1 bay leaf

4-5 sage leaves, chopped

2 tablespoons chopped flat-leaf parsley

2-3 sprigs thyme

Salt and freshly ground pepper

Zest of about a third of a large orange

1 bottle (750 ml) dry red wine

2 tablespoons (1 oz / 30 g) dried porcini mushrooms, rinsed of any grit

2.5 oz (75 g) diced pancetta

4 cups (32 fl oz / 1 l) beef broth

3 tablespoons tomato juice

In a large nonaluminum bowl, combine the beef, brandy, cloves, onions, carrot, celery, garlic, bay leaf, sage, parsley, thyme, S & P, orange zest, wine, and dried mushrooms.  Cover and refrigerate at least overnight or up to 2 days.

Bring the beef and vegetables to room temperature.  Use a slotted spoon to transfer the beef and vegetables to a platter.  Pat the meat dry with paper towels.  Reserve the marinade.

Preheat the oven to 325.

In a large Dutch oven, fry the pancetta over medium heat until it renders its fat, about 3-5 minutes.  Use a slotted spoon to transfer to a plate, reserving the fat in the pot.  Working in batches, add the meat and vegetables and brown on all sides, about 7 minutes per batch.  Season with additional S & P as you go, depending on how much you added to the original marinade.  It will be difficult to tell when the meat is brown because of the 48 hours in red wine, so I pretty much stuck to 7 minutes per batch.  Transfer to a platter.

Add the marinate to the pot, raise the heat to high, and bring to a boil.  Reduce the heat to maintain a steady simmer.  Skim off any foam from the surface.  Simmer until the liquid is reduced by a third, about 8 minutes.  Add the broth and simmer until reduced by a third, about 8 minutes.

Return the meat, vegetables, and pancetta to the pot.  Cover and cook in the oven until the meat is tender, about 2 1/2 - 3 hours.

Transfer the meat and vegetables to a platter.  Either leave the liquid in the Dutch oven and spoon off any fat or poor the remaining liquid into a fat separator.  (The bottom-release ones are great.)  Either way, put the liquid in the pot over high heat and cook until reduced by half, about 10 minutes.

Return the meat and vegetables to the pot and stir in the tomato juice.  Check seasoning and add S & P to taste.  

Note 01 - Y'all, this was a journey.  Thawed the meat on Wednesday, started the marinating on Thursday, and cooked on Saturday.  And all the transferring.  Whew.  In the end, it was rich and beefy.  But by then the carrots were the only vegetable left with some structural integrity.  So next time, I might add some potatoes, pearl onions, and peas at various points in the cook time.

Serves 4-6

1/4 lb (115 g) salt pork, cut into 10 equal chunks

2 1/2 lbs (1.2 kg) frozen cut okra

1 onion (125 g), chopped

1 green bell pepper (120 g), chopped

4 cups (960 ml) water plus 6 oz (180 ml)

1 tablespoon Nature's Seasoning (or homemade version; see Day 5), plus more to taste

1 4.5 oz (127 g) tube tomato paste 

Seasoned salt to taste

Pinch of sugar

1/2 lb (225 g) small shrimp, peeled and deveined (optional)

2 tablespoons unsalted butter, if using shrimp

Saltines for serving

Cooked white rice for serving

Hot sauce for serving

In a large Dutch oven, fry 3 pieces of salt pork over medium-high heat for 5 minutes, or until browned and crisp.

Reduce the heat to medium and add the remaining salt pork, okra, onion, and bell pepper.  Sauté for 12-15 minutes.

Add the water and Nature's Seasoning and bring to a boil.  Reduce the heat to medium-low and let it cook at a slow simmer for 90 minutes.

Add the tomato paste, seasoned salt, and sugar and turn down the heat to low.  Add about 6 ounces of water.  Cook for 15-20 minutes.

If adding shrimp, sauté the shrimp in butter in a separate skillet until cooked through and add to the okra soup just before serving.

Serve over rice with saltines and hot sauce.

Note - If you love okra, and I do, make this soup.  It's like gumbo with less work and about a third of the ingredients.  The original recipe says to add a whole tablespoon of sugar, but I thought just a pinch was more than enough. 

Serves 4-6

1 lb (500 g) cod or other firm white fish

Kosher salt

3 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon cumin

2 teaspoons smoked paprika

4 cups (1 l) fish broth

1 lb (500 g) shrimp

1/3 cup (80 ml) fresh orange juice

Juice of 2-3 limes

Freshly ground pepper

Chopped flat-leaf parsley for garnish

Cut the fish into strips 1 1/2 inches (4 cm) long and 1/2 inch (12 mm) wide.  Place on a plate and sprinkle with salt.  Cover and refrigerate until ready to cook.

In a large pot over medium heat, warm the olive oil.  Add the onion and sauté under soft, about 10 minutes.  Add the garlic, cumin, and paprika.  Reduce the heat to low and sauté for about 5 minutes.  Add the broth, raise the heat to medium, and bring to a boil.  Reduce the heat and simmer for 15 minutes.

Add the fish and shrimp and simmer gently for about 5-7 minutes until the fish is opaque throughout and the shrimp are cooked.  Stir in the orange and lime juices and season with S & P.   Remember to stir only minimally to avoid breaking up the cod.  Serve with parsley sprinkled on top. 

Note 01 - You can substitute clams or calamari for the shrimp and mint for the parsley.

Note 02 - This soup is bright and light.  I think it could be a nice starting-off point to add some chiles or tomatoes or fennel or whatever you enjoy.

Serves 6

1 large onion

1 tablespoon olive oil

1-2 cloves garlic, minced

1 large yam, about 12 oz / 350 g

1 bunch chard, about 12 oz / 350 g

6-7 green onions, white and green parts

6 cups (1 1/2 l) vegetable stock

Kosher salt

Freshly ground pepper

Juice of 1 lemon

Crumbled queso fresco for garnish

In a sauté pan over low heat, warm the olive oil.  Chop the onion into large dice and sauté until soft and beginning to color, stirring often.  Add the minced garlic and continue to cook until the onion is golden brown.

Meanwhile, peel the yam and cut into medium dice.  Wash the chard, slice the greens off the stems, and cut the leaves into 1 or 2-inch pieces.  Thinly slice the chard stems.  Trim the green onions and cut into 1/2-inch pieces.  Combine the yam, chard, green onions, and broth in a soup pot over medium heat.  Cover and simmer gently for about 20 minutes.

Add the sautéed onions to the soup and simmer for another 10 minutes.  Add S & P and lemon juice to taste.

Serve with a bit of crumbled queso fresco on top.

Note - OK, a keen eye can tell this is clearly kale and not chard! I couldn't for the life of me find swiss chard that didn't look like wilty, rotten garbage.  But the kale turned out fine and the soup is tasty, so I'd also offer up that this is a versatile recipe. 

Serves 6

1/4 cup extra-virgin olive oil

1 lb chouriço, sliced into 1/4 in (6 mm) slices

1 large onion, diced

Kosher salt

4-6 cloves garlic, sliced

6 medium gold potatoes, peeled and diced

4 cups (32 oz / 1 l) water

4 cups (32 oz / 1 l) chicken stock

1 bunch kale (approx 12 oz / 340 g) , stems removed, thinly sliced 

Freshly ground pepper

Warm the oil in a large soup pot over medium heat.  Add the chouriço and brown on both sides, about 5 minutes.

Remove the chouriço to a plate, keeping as much oil in the soup pot as possible.

Add the onions and sprinkle with salt.  Cook, stirring often, until the softened, about 10 minutes.  Add the garlic, stir, and cook for about 1 minute more.

Stir in the potatoes, add the water and stock, and bring to a boil.  Reduce the heat to maintain a steady simmer.  Cook until the potatoes are tender, about 15 minutes.  Remove from heat.

Add a handful of the chouriço to the soup and purée using an immersion blender.

Return the soup to medium heat, add the kale, and simmer until the kale is tender, about 10 minutes.

Add the chouriço and any drippings that have accumulated onto the plate and stir.  Check the seasoning and add S & P to taste.

Note 01 - I splurged and got Gaspar's hot chouriço, but it wasn't as hot as I had hoped. So next time around, I'll be trying this with the extra hot flavor.

Note 02 - I think the texture of kale improves the more finely it's chopped - almost shredded.  But that's just what works for me.

Note 03 - I had this with a 100% Loureiro Vinho Verde because I wanted a Portuguese wine to go with my Portuguese soup.  Did not disappoint. 

Serves 4

Garlic Croutons

4 slices coarse bread, cut into cubes

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

4 cloves garlic, sliced

Soup

2 tablespoons olive oil

2 leeks, white and light green parts, finely chopped

1 1/2 lbs (750 g) broccoli, trimmed and cut into 1-inch pieces

4 cups (32 oz / 1 l) vegetable stock

Salt & freshly ground pepper to taste

Sour cream or plain yogurt for garnish

Finely chopped chives for garnish

To make the garlic croutons, heat the olive oil over medium high heat.  Add the sliced garlic and fry until brown, about 4 minutes.  Scoop out and discard.  Add the bread and fry, stirring often, until golden brown on all sides, about 5 minutes.  Transfer to paper towels to drain.

Warm the oil in a soup pot over medium heat.  Add the leeks and sauté until softened, about 3-5 minutes.  Add the broccoli and continue to sauté, stirring frequently, until softened, about 2 minutes longer.

Add the stock and bring to a simmer.  Partially cover and cook until the vegetables are tender, about 15-20 minutes.  Remove from heat.

Use an immersion blender to purée until smooth.  Return to medium heat and reheat gently.  Season with S & P.

Garnish with the croutons, sour cream, and chives.

Note  - Delightful little soup!  Next time I'll use crème fraîche instead of the sour cream; I think the richness and nuttiness would be more enjoyable

Serves 6

3/4 cup (5 1/2 oz / 170 g) dried small white beans

6 flat-leaf parsley sprigs

2 thyme sprigs

2 bay leaves

1 tablespoon olive oil

1/4 lb bacon, finely diced

6 cloves garlic, minced

2 smoked ham hocks (about 1 lb (500 g) total)

1 14.5 ounce canned tomatoes (diced if whole)

6 cups (48 oz . 1.5 l) chicken stock

3 tablespoons chopped mint

Salt & freshly ground pepper to taste

Rinse the beans and place in a bowl.  Cover with cold water and soak for 3 hours.  Drain.  Place in a saucepan with  the parsley, thyme, and bay leaves and cover with water by 2 inches (5 cm).  Place over medium-high heat, bring to a boil, reduce to low and simmer, uncovered, for 40-50 minutes.  The beans should be almost tender.  Discard the herbs and drain well.

Meanwhile, in a large soup pot, warm the olive oil over medium heat.  Add the bacon and onion and sauté until the onion is soft, about 10 minutes.  Add the garlic and sizzle for about a 1 minute.  Add the ham hocks, the tomatoes, and chicken stock and bring to a boil.  Reduce the heat to low and cook, uncovered, for 1 hour.  Add the beans and continue to simmer until the ham falls from the bones and the beans are very tender, about an additional 1 hour.

Remove the ham hocks from the soup and set aside.  When cool enough to handle, discard the skin and bones and cut the meat into small pieces.  Add the ham along with the chopped mint to the soup, stir well, and season with S & P.

Note  - Nope.  Nope, nope, nope, nope.  There's a too rich-ness to the soup for me, and I don't think I can articulate it very well.  Almost like I'm eating pig essence of everything.  The mint is a surprisingly nice counterpoint but not enough of a contrast for me to enjoy the soup.  The Husband enjoyed it a bit more, however.

Serves 4

1 cup (7 oz /220 g) dried cranberry beans

1 tablespoon olive oil

2 oz (60 g) pancetta, finely chopped

2 celery ribs, chopped

2 carrots, peeled and chopped

1 yellow onion, chopped

4 cloves garlic, minced

1/2 cup (4 oz / 125 g) pearl barley

Salt & freshly ground pepper to taste

Extra-virgin olive oil for serving

Rinse the beans and place in a bowl.  Cover with cold water and soak for at least 4 hours or up to overnight.  Drain and rinse well.

In a large soup pot, warm the olive oil over medium heat.  Add the pancetta and sauté until lightly browned, about 8 minutes.  Add the celery, carrots, onion, and garlic and sauté until soft, about 10 minutes.

Add the beans and 8 cups (64 oz / 2 l) water.  Bring to a simmer and lower the heat to maintain a simmer.  Cook uncovered until the beans are very tender, about 1 hour.

Use an immersion blender to purée until smooth.  Stir in the barley and season with S&P.  Bring to a simmer over medium heat, then reduce to low and cook, uncovered, stirring often, until the barley is tender, about 30 minutes.

Adjust seasoning and serve with extra-virgin olive oil drizzled on top.

Note  - Decent soup with ingredients I almost always have on hand.  I really enjoyed drinking the vermentino alongside this soup.  It was crisp and acidic and contrasted nicely with the rich beany-ness.

Serves 8-10

1 cup (150 g) cooked long-grain white rice, plus 1/2 cup (125 g) more if needed

2 cups (480 ml) whole milk, plus 1/2 cup (120 ml) more if needed

2 cups (480 ml) half-and-half

1/2 tsp ground mace

1 1/2 tsps Nature's Seasoning

Salt to taste

1/4 cup (1/2 stick / 55 g) unsalted butter

1 cup (100 g) diced celery

2 lbs (910 g) crabmeat

1/2 cup (120 ml) sherry for serving (optional)

Oyster crackers for serving (optional)

Blend 1 cup rice, 1 cup milk, and 1 cup half-and-half in a blender or food processor until thick and smooth.  

Bring 2 quarts (2 L) water to a boil in a large pot over medium heat.  Place a heatproof bowl over the boiling water, making sure the bottom of the bowl doesn't touch the water.  Or use a double boiler if you have one.  Add the rice mixture and the remaining milk, half-and-half, mace, Nature's Seasoning, and salt and stir well.  If the mixture isn't thick enough, blend the additional rice and milk and add it to the bowl.  You want it to be bisque-like.

In a skillet, melt the butter.  Sauté the celery for about 3 minutes so it's starting to soften but still bright green.  Add the contents of the skillet to the soup, stir, and adjust seasoning.

Fold the crabmeat into the soup.  Be careful not to break up the crab too much.

Transfer the soup to a large pot and heat over low heat.  Very gently heat through; this will take at least 10 minutes.

Serve with sherry on the side so people can pour it over the soup to their liking.  And oyster crackers if you wish.

Note 01 - I didn't feel like buying Morton's Nature's Seasoning so I made my own using 1 tablespoon each of onion powder, garlic powder, roasted garlic powder, freshly ground black pepper, celery salt, and dried parsley plus kosher salt to taste.  Take that, Big Salt!

Note 02 - Oh gosh, I really wanted to love this soup, but it was just...okay. The texture was a little weird; I over-stirred and broke up the crab too much.  And it was at once too sweet and too bland.  Maybe it just needs to meld more and reheated leftovers will be better...but who loves leftover seafood?  Will probably not make again.

Serves 6

1 head escarole (about 1 lb)

5-6 quarts homemade chicken broth

3 large carrots, peeled  and chopped

Meatballs

1 pound ground beef

2 eggs

1/2 cup finely grated onion

1 cup breadcrumbs or panko

1 cup freshly grated Parmigiano-Reggiano (plus more for serving)

1 tsp salt

Ground pepper to taste

8 ounces ditalini

Trim the escarole and discard any bruised leaves.  Separate the leaves and trim off the stem ends.  Wash well in cold water and dry briefly.  Stack the leaves and cut them cross-wise into 1 inch strips.

Get a pot that's at least 7.25 quarts. Combine the escarole, broth, and carrots.  The size of your pot will probably dictate if you're using 5 quarts of broth or 6; make sure you're leaving room for the meatballs and pasta.  Bring to a simmer over medium to medium high heat and cook about 30 minutes, until escarole is almost tender.

Combine all the meatball ingredients in a bowl and mix by hand until thoroughly incorporated.  Roll the mixture into small balls, less than 1 inch in diameter.  About 1 rounded teaspoon does the trick.  If you like really tiny meatballs (and have the time), feel free to go smaller.

Stir the meatballs and pasta into the soup and return to a simmer.  Cook gently for about 20 minutes, until the meatballs and pasta are cooked.  Add S&P to taste.

Serve, garnished with grated Parm if desired.

Note 01 - Let's call this Weeknight Italian Wedding Soup.  I think the America's Test Kitchen Italian Wedding Soup recipe is just better - more flavorful broth, tastier meatballs, etc. - but oof, there are a lot of steps.  If you want a homemade version that's similar but doesn't take forever or a zillion ingredients,  this recipe could be the go-to.

Note 02 - I feel sacrilege saying this, but escarole is not my favorite.  Give me swiss chard, kale, or even spinach.  I think the texture holds up better and the flavor is nicer.  Maybe my store just has crap escarole in January.

Note 03 - The recipe lies!  It serves way more than 6!  I don't mind, of course, but be forewarned.

Cilantro Salsa

2 serrano chiles, thinly sliced

2 cups coarsely chopped cilantro

1/4 cup extra virgin olive oil

1 teaspoon grated ginger

Juice of half a lemon

1/4 teaspoon kosher salt

Soup

3 tablespoons extra virgin olive oil

1 small onion, thinly sliced

4 garlic cloves, thinly sliced

1 1-inch piece of ginger, peeled and thinly sliced

1 tablespoon curry powder

1 tablespoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4-1/2 teaspoon cayenne

1 teaspoon kosher salt plus more to taste

1 lb parsnips, peeled and cut into 1 inch pieces

1 large carrot, peeled and cut into 1 inch pieces

5 cups vegetable stock

1 13.5-ounce can unsweetened coconut milk

8 ounces baby spinach

To make the salsa:

Stir chile, cilantro, oil, ginger, lemon juice, salt, and cumin in a bowl and let sit at room temperature while you make the soup.

To make the soup:

In a soup pot over medium heat, warm the oil.  Add the onion, garlic, and ginger and stir.  Cook until soft and starting to turn golden brown, about 12 minutes.  Add the spices and 1 teaspoon of salt and cook, stirring constantly, for about 3 minutes.  Add the parsnips and carrot and stir to coat.

Add the vegetable broth.  Increase the heat and bring to a simmer.  Partially cover the soup and simmer until the vegetables are soft, about 20-25 minutes.

Remove from heat and stir in spinach until wilted.  Use an immersion blender to purée until smooth.  Check seasoning again and reheat gently.

Serve with the cilantro salsa on top.

Note 01 - This is from the chef at Refettorio Harlem which provides food assistance and other services to more vulnerable populations.  Food for Soul founder Mossimo Bottura has opened 13 of these worldwide to end food waste and isolation and ensure folks aren't treated as undesirable and disposable.  Badass.

Note 02 - Original recipe says to scrub the vegetables rather than peel them, but I compost and my carrot needed peeling.  So there you go.  This was fun and tasty and, after all the rich food over the holidays, a nicely warm and spicy change of pace.

2 leeks

3 tablespoons butter

1 celery root, peeled and cut into 1-inch dice

2 russet potatoes, peeled and coarsely chopped

6 cups chicken or vegetable stock

Salt & freshly ground pepper to taste

1 tablespoon white truffle oil

Finely chopped flat-leaf parsley for garnish

Trim the leeks, keeping the white and light green parts.  Coarsely chop and place in a bowl of cold water to clean.  When sand and dirt has fallen to the bottom of the bowl, lift out the leeks.

Melt the butter in a soup pot over medium heat.  Add the cleaned and chopped leeks and sauté until softened, about 5 minutes.  Add the celery root and potatoes and sauté until a little soft, about 5 minutes.

Add the stock, lightly season with S & P, and bring to a simmer.  Cover partially and cook until the vegetables are very soft, about 20 minutes.  Remove from heat and use an immersion blender to purée until smooth.  Check seasoning again and reheat gently.

Serve drizzled with the truffle oil and parsley.

Note 01 - TBH the white truffle oil didn't do anything for me.  Is my white truffle oil too old?  Is José Andrés right when he says never use truffle oil?  I'm not sold.  I'm not sold on the parsley garnish, either, and I don't think the good people over at Williams-Sonoma are either since their pic of this soup didn't include the parsley.

Note 02 - I love celery root.  She's an unsung hero in the vegetable garden.  I think we can find better soups for her to star in.  This soup isn't bad, but I think we can do better.

1 lb dried black beans

1 lb mild Italian sausage links

1 lb hot Italian sausage links

3 tablespoons olive oil

4 cloves of garlic, minced

1 large onion, diced

6 carrots, peeled and sliced

4 ribs celery, sliced

16 cups chicken stock

1 4.5 ounce tube of tomato paste

2 teaspoons fennel seeds

1 cup sherry

6 dashes Worcestershire sauce

1/4 teaspoon red pepper flakes

1 tablespoon balsamic vinegar

Salt & pepper to taste

Put the beans in a large bowl.  Add water to cover by 2 inches and soak overnight.  Drain before using.

Preheat oven to 350 degrees.  Line a baking sheet with parchment.  Place the sausages on the baking sheet and bake for 25 minutes.  Allow to cool and slice into 1/4 inch slices.

Heat a large stockpot over medium heat.  Add olive oil, garlic, onion, carrots, and celery.  Saute for 10 minutes.  Add the black beans and saute an additional 5 minutes.  Add the stock, tomato paste, and fennel seeds and bring to a boil.  Reduce the heat to maintain a simmer and simmer for 75 minutes or until the beans are tender.  Remove from  heat.  Use an immersion blender to puree the soup  until very smooth.  Return to medium low heat and add sausage slices, sherry, Worcester sauce, red pepper flakes, and vinegar.  Season with S & P.  Simmer at least 10 minutes.

Note 01 - I had a wee bit too much NYE merriment and forgot to soak the beans.  So I did the quick soak method of boiling for 5 minutes and  then letting them soak for an hour.  I wonder if that's why my soup turned out more red than black.

Note 02 - if you love sherry like me, go ahead and have a big bowl of soup right away. Ideally along with a glass of the sherry you added to the soup. If your dining companions are weird about sherry, you might want to let the soup mellow for about a half hour or more.

Also, does it need to be said that this calls for dry sherry? Not that cream sherry business.  Fino sherry, amontillado sherry, oloroso sherry, it all works. Use what you like!