Rice Soup with Chicken & Shrimp

This soup is an adaptation of Chao Boi, a dish of northern Vietnam. I omitted the crabmeat and replaced dried mushrooms for fresh, but the essence of the soup remains the same. Because it contains chicken, shrimp, rice and vegetables, it’s my favorite kind of dish, a complete meal in a bowl!
 
Serves 4-6
1 boneless, skinless chicken breast
1 cup long grained rice
12 cups chicken stock
6 mushrooms, sliced
2T. canola oil
1 small onion sliced
1/2 lb. shrimp, peeled and halved
1/4 cup small tapioca pearls
1/3 cup chopped scallions (white and green)
1/3 cup chopped cilantro
salt
sweet chili oil (optional)
Bring 3 cups water to a boil in a 5 qt. saucepan. Remove from heat, add chicken, cover and allow it sit for 20 minutes. Remove chicken, but do not discard the water. Once chicken has cooled, shred it and set aside.
 
Return the water to a boil and add rice. Parboil for 8 minutes until tender but firm. Drain and rinse with cold water. Set aside.
 
Using the same pan, bring stock to a boil. Add the rice and chicken, lower to a simmer and cook for 10 minutes until the rice expands.
 
Meanwhile in a skillet, heat oil. Add onion and mushrooms, cooking until fragrant and soft. Add shrimp and cook only until they curl. Set aside.
 
Rinse the tapioca in a sieve under cold water. Add to the soup once the rice has expanded and cook for another 10 minutes. Once the pearls have expanded and become translucent, add the shrimp only to heat through. Taste for salt.
 
Ladle into soup bowls and sprinkle with scallions and cilantro. Add sweet chili oil for a little heat.
 
 
 
 
 
 
 
 
 
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Butternut Squash Soup with Sage and Parmesan

Recipe

2 T. olive oil
1 large onion, chopped
2 celery stalks, chopped
6 cups chicken stock
1 Parmesan cheese rind
2 bay leaves
3 lbs. butternut squash, peeled and
chopped into 1 inch cubes
2 T. Parmesan cheese, grated
3 fresh sage leaves, diced
1/4 t. ground nutmeg
1/8 t. cayenne
1/4 cup chopped Italian parsley
salt and pepper
Makes 10 cups

 

In a large stockpot, sauté onions and celery in the olive oil until tender.
Add the stock, Parmesan rind and bay leaves. Bring to a boil, then reduce heat, cover partially, and simmer for 15 minutes.

 

Add the squash and simmer uncovered for 20 minutes, or until the squash is fork tender.

Remove the Parmesan rind and bay leaves.
Purée about half the soup in a food processor until smooth.
Return the purée to the pot and add the nutmeg, sage, Parmesan cheese, salt, pepper and cayenne.
Simmer for 2 minutes. Ladle into bowls and top with chopped parsley.

Moroccan Chicken Soup with Couscous

After an unusually balmy November, winter has finally made it’s way to Ohio. And that can only mean one thing…soup time ! This fragrant soup, chock full of chicken, vegetables and couscous, is inspired by the flavors of Morocco and is practically a meal in a bowl.

Makes 12 cups

3 T. olive oil
1 onion, chopped
2 red peppers chopped
2 celery stalks, chopped
1 T. fresh ginger, minced
2 garlic cloves, minced


2 t. ground curry
2 t. ground coriander
1 t. turmeric
1/4 t. cinnamon
1 T. sugar
salt and pepper

10 cups chicken broth
1-1/2 lbs. butternut squash, peeled, seeded and cut into 1″ cubes
1- zucchini cut into I” cubes
1 cup frozen lima beans, thawed
3 chicken breasts cooked and sliced
1/2 cup uncooked couscous
2 cups fresh kale, chopped
1/2 cup fresh cilantro, chopped

Heat oil in a medium stockpot. Sauté the onion, peppers, celery, garlic and ginger until tender.


Add the sugar, spices, salt, pepper and stir to coat the vegetables.


Add the chicken broth.

Add the squash and bring the mixture to a boil. Reduce the heat, cover partially and simmer for 15 minutes until the squash is tender.

Stir in the zucchini, chicken, lima beans and couscous. Cover and simmer for 2 minutes.

Remove from the heat, add the chopped kale, cover and let stand for 5 minutes.

Ladle the soup in bowls and garnish with the chopped cilantro.

To Market, to market…

If you love a good farmer’s market like I do, Saturday’s at the Ferry Building in San Francisco will have you gasping for air. Since 1993, approximately 100 farmers and 25 food artisans display a staggering assortment of the freshest produce imaginable, showcasing heirloom varieties you don’t often get to see. Therefore it’s not surprising that the market attracts thousands of visitors each week.
So if you have the opportunity to visit, come early and be dazzled.

Sun ripened plums
Samples anyone?

Multi-colored Eggs

Cow Girl Creamery
Curried Carrot Soup

Source: Bob Kattenburg and Jill McFadden, The Critical Edge Knife Sharpening.

Serves 4

INGREDIENTS

1 stick butter
1 medium onion, chopped
2-4 cloves garlic, coarsely chopped
1 pound carrots,peeled and coarsely chopped
½ teaspoon dry mustard
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cayenne
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon lemon juice
1 quart water or chicken stock
Salt, to taste
Yogurt, for serving

PREPARATION

Heat a heavy-bottom pot over medium flame, add butter and sauté onions, garlic, carrots and spices until everything comes together and vegetables begin to soften.

Add lemon juice and water. Bring to a gentle boil. Turn down the heat and reduce to simmer until carrots are completely tender.

Cool slightly, then puree in blender until smooth. You may have to do this in batches.

Serve with dollop of yogurt (Greek is really good), sour cream or crème fraiche. Soup can be served hot or cold.

Soup’s On!

I hate to admit it, summer’s ending and it’s getting colder. And at times like this, my thoughts turn to a hot and hearty bowl of soup to take the chill off. One of my favorites is a Mediterranean Lentil Soup that is great tasting and nutritious. Just add a salad and a loaf bread and you’ve got dinner!

Mediterranean Lentil Soup

Serves 6-8

2 T. olive oil
1 yellow onion diced
1 celery stalk, thinly sliced
2 carrots, thinly sliced
2 cloves garlic, minced
1-1/2 cups lentils, rinsed
Note* I like to use red lentils for the color they impart to the soup. They can be found at Whole Foods.
8 cups chicken stock, store bought or homemade
3 Yukon Gold potatoes, peeled and cut into 1/4 dice
1 – 14 oz can diced tomatoes with their juice
1 T. fresh lemon juice, or to taste
2 cups fresh spinach, chard, or kale, rinsed, stems removed and cut into wide ribbons
salt and pepper
freshly grated Parmesan cheese for garnish

Heat olive oil in a large and heavy pot. Add onions, celery, and carrots and cook stirring often for a few minutes. Then add garlic and cook a minute longer.

Add the lentils and stock. Bring to a boil, then reduce to a simmer and cook until the lentils soften, about 20 minutes.

Add tomatoes, potatoes, salt and pepper. Simmer until the potatoes are cooked, about 20 more minutes.

Just before serving, add lemon juice. Although it may sound like a strange addition, don’t omit it as it adds a fresh and bright flavor to the soup.

Add kale, spinach, or chard and simmer gently just until it wilts.

Serve with Parmesan cheese, if desired

Recipe from Food to Live By
Myra Goodman