Tag Archives: soup recipes
The Copycat Chef: Slow Cooker Green Turkey Chili
It’s not always a restaurant I’m copying as the Copycat Chef – sometimes it’s a friend. One Sunday afternoon over a Ravens game, fellow Baltimoron Twann described a delicious green chicken chili he was going to make later that day. I immediately thought of it on the day after Thanksgiving when faced with pounds and pounds of leftover turkey. The recipe, adapted here for a slow cooker from Spark Recipes, works well with many types of leftover roasts, so keep it in mind when faced with your own holiday leftovers. They can be transformed into a spicy tomatillo chili and frozen for dinner throughout the winter. (more…)
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Catalan Fisherman’s Stew
In Barcelona, cod is on the menu for every meal of the day. And while baccala often refers to salt cod, it can also refer to the fresh cod fishermen brought home from the catch and cooked up in any number of ways. One of the simplest and most satisfying is a tomato-based cod stew, the sort you’d find at a waterfront restaurant in Barceloneta. It’s usually made with briny olives, capers, and just a hint of red pepper. The following recipe was adapted from Sicilian Fisherman’s Stew found on Epicurious, livened up with a few more ingredients – and of course, the all-important cod.
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Chilled Pea and Mint Soup
This recipe is based on one that appeared in Bon Appetit this spring for an Easter menu. That soup was served hot, but fresh peas and mint seemed to call out for the cold soup treatment. This summery combination also benefits from the addition of cumin, a riff on a side of sugar snap peas with cumin and mint that once graced the table at the beloved bygone Grange Hall on Commerce Street.
Now that peas are in season in the Northeast and available at the Union Square Greenmarket, there’s no reason to fall back on the frozen kind. Pick up a pint of fresh shelled peas and you can easily make this simple but elegant first course. (more…)
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Ribollita
Ribollita, which translates literally as “reboiled,” is a traditional Tuscan white bean soup that’s on nearly every menu in Florence during the colder months. Ask for it during late spring or summer, however, and they’ll laugh: Fall, when leafy green vegetables are at their peak, is the best time to make this hearty vegetable soup. The most important ingredient in this vegan dish is the slightly bitter cavolo nero or Swiss chard, which gives ribollita its distinctive taste. It takes three days to make ribollita properly, but it’s worth it!
The recipe, after the jump. (more…)
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The Copycat Chef: Raw Tomato Soup With Garlic Croutons
This recipe is based on Nigella Lawson’s Spaghetti al Sugo Crudo from her excellent summer house cookbook, Forever Summer. Spaghetti made with fresh uncooked tomatoes and garlic is delicious when tomatoes are in season—though the sauce gets watery if you let the tomatoes sit too long. This never stopped me from slurping up the leftovers with a spoon, however, so I thought: why not make the whole thing a soup?
The result is pretty insane, like intense Sicilian sunshine in a bowl. The ingredients may be rustic, but the finished product looks and tastes quite sophisticated. (Serve it in smaller portions as an amuse bouche.) The soup can be frozen for the winter months, when you’re really craving that dose of sunshine. (more…)
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