Curried Lentil Soup

Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.
6 servings

* PREP: 35 minutes
* TOTAL: 1 hour

Recipe by Molly Wizenberg

Photograph by Elinor Carucci
December 2010
Curried Lentil Soup
Ingredients

* 3 tablespoons olive oil, divided
* 1 medium onion, chopped
* 1 tablespoon medium carrot, finely chopped
* 2 large garlic cloves, chopped, divided
* 2 tablespoons (or more) curry powder
* 1 cup French green lentils
* 4 1/4 cups (or more) water, divided
* 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
* 1 tablespoon fresh lemon juice
* 2 tablespoons (1/4 stick) butter
* 2 green onions, thinly sliced
* 1 lemon, cut into 6 wedges


Ingredient Info
French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Preparation


Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
*
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
*
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
*
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.



Read More http://www.bonappetit.com/recipes/2010/12/curried_lentil_soup#ixzz168j9RKek

Country Cabbage Soup Recipe

12-14 Servings

Prep: 5 min. Cook: 45 min.







Ingredients

* 2 pounds ground beef
* 2 cans (28 ounces each) stewed tomatoes
* 1 medium head cabbage, shredded
* 2 large onions, chopped
* 6 celery ribs, chopped
* Salt and pepper to taste

Directions

* In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper. Yield: 12-14 servings (3-1/4 quarts).

Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.

Nutrition Facts: 1 serving (1 each) equals 144 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 172 mg sodium, 10 g carbohydrate, 3 g fiber, 13 g protein.

Beef and Barley Soup

4 Servings






Ingredients


* 1/2 beef soup bones
* 1-1/2 teaspoons kosher salt
* 1-1/4 stalks celery
* 1/4 onion, quartered
* 1/8 teaspoon ground black pepper
* 1/2 'bouqet garni' spice balls
* 2 ounces baby carrots
* 1 tablespoon fresh parsley
* 2-3/4 cloves garlic, peeled
* 1/4 cup barley

Directions


1. Place beef bones in a med size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 3 inches of the top with hot water and cook for 4 hours, covered on high heat, stirring occasionally.
2. Add barley and cook stirring occasionally until meat can easily be removed from bones.
3. Remove and discard onion, bouquets garnis, celery, and parsley.
4. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Tom Yum Gai - Sour & Spicy Chicken Soup

4 Servings












Ingredients
400 grams (about 1lb) boneless chicken meat diced
3 cups chicken stock
100 grams (3.5 oz) straw mushrooms, halved 6 cherry tomatoes
1 fresh lemon grass stem cut into short lengths
2-3 kaffir lime leaves, torn
3 tbsp Thai fish sauce
4 tbsp fresh lime juice
1/2 tsp sugar
5-6 hot fresh Thai chilies, just broken with pestle

Preparation

Place the stock in a pot, add the lemon grass and kaffir lime leaves, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.

Thai Chicken Soup in Coconut Milk (Tom Kha Gai)

This recipe for Thai coconut soup with chicken is incredibly easy. The key is to use fresh lemon grass in your cooking. Dried galangal works very well in this coconut-based soup. Serve over steamed jasmine rice with a stir fry vegetable on the side for a complete meal.


Ingredients

2-3 pcs fresh or dried galangal slices
2 pcs of fresh lemon grass stalks
1 clove of garlic
A pinch of tamarind paste
3-4 fresh chilies (depending on how spicy you you like it)
Fish sauce to taste (Golden Boy Brand is preferable Thin soy sauce, optional
1/2 lb. chicken
1 (13.5oz) can of coconut milk

Preparation

1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor.

2. Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces (best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. Note: The bones give a richer flavor.)

3. Add chicken to the boiling water and boil for another 8 minutes until cooked through.

4. Add 13.5oz can coconut milk. Bring to the boil again and boil for another 3 minutes.

5. Add 1 tablespoon of Thai fish sauce (nahm plah), 1 tablespoon Thai thin soy sauce, 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chilies (prik kee noo). Bring to the boil for one minute.

6. Remove from heat and serve over jasmine rice. Add fish sauce to taste. If fish sauce is not available sea salt is also very good.

Pasta e Fagioli

8 servings











Ingredients

* 1 (16 ounce) package dried navy beans
* 1 (10 ounce) meaty ham bone or smoked pork hocks
* 10 cups water
*
* 1 (8 ounce) box elbow macaroni
* 1 tablespoon olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 (16 ounce) can diced tomatoes
* 2 stalks celery, diced
* 1 carrot, diced
* 1/2 teaspoon red pepper flakes, or to taste
* 1 cup water
* salt and pepper to taste
* 2 tablespoons chopped fresh parsley

Directions

1. Place navy beans, ham bone, and 10 cups of water into a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, rinse with cold water to chill, then set aside.
3. Once beans are nearly ready, heat olive oil in a Dutch oven over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone.
4. To finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 333 | Total Fat: 3.1g | Cholesterol: 0mg

Vietnamese Beef Pho

6 Servings














Ingredients

• 4 quarts beef broth
• 1 large onion, sliced into rings
• 6 slices fresh ginger root
• 1 lemon grass
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 pound sirloin tip, cut into thin slices
• 1/2 pound bean sprouts
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup loosely packed cilantro leaves
• 3 fresh jalapeno peppers, sliced into rings
• 2 limes, cut into wedges
• 2 (8 ounce) packages dried rice noodles
• 1/2 tablespoon hoisin sauce
• 1 dash hot pepper sauce
• 3 tablespoons fish sauce

Directions

1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Nutritional Information

Amount Per Serving Calories: 527 | Total Fat: 13.6g | Cholesterol: 51mg