Tag: Soup

Summer Corn Chowder

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Summer Corn Chowder Recipe

I don’t typically crave soup in the summer, but when I do it’s corn chowder. When I’ve eaten as much corn on the cob as I can handle but can’t seem to pass up those gorgeous ears at the farmer’s market, I get chowder on the brain. I like a corn chowder that is simultaneously creamy and light, with a hint of smoky bacon flavor and some bite left to the corn kernels. Oh, and potatoes. I love me some potatoes. It’s amazing how a hot soup can manage to be so summery. Continue reading “Summer Corn Chowder” →

Sope de Albondigas and a Cinco de Mayo Blog Hop

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Sope de Albondigas (Mexican Meatball Soup)

With Cinco de Mayo approaching, it’s time to celebrate Mexican and Mexican-American culture. I wanted to do something beyond tacos to demonstrate the country’s rich and varied food culture, and so I present Sope de Albondigas, or Mexican Meatball Soup. In Spain albondigas are often simmered in tomato sauce and eaten as tapas. Because of Spanish colonization in the Americas, meatballs are also called albondigas in Mexico, Columbia, Nicaragua, and other parts of South and Central America, where they are typically served with rice and vegetables in this mildly flavored soup. Continue reading “Sope de Albondigas and a Cinco de Mayo Blog Hop” →

Chicken and Dumplings

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Chicken and Dumplings

If you’re not from the US, or even more specifically, not from the American South, then you may not be familiar with chicken and dumplings. But you should be. Basically a chicken stew with simple biscuit dough added and simmered at the last minute, it is pure comfort food. Although chicken and dumplings is most commonly attributed to the South, it can also be found in the Midwest and may have even originated from a similar French Canadian dish that appeared in the Great Depression (says Wikipedia). When I made it most recently, I was struck by its similarity to Ashkenazi Jewish matzo ball soup. My husband, meanwhile, compared it to chicken pot pie filling. Both of which are some of our favorite foods.

 

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Potato Leek Soup

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Potato Leek SoupAs the weather starts to cool down (yes, even in the Middle East), it’s only appropriate that the theme for this month’s World on a Plate is soup. I love soup in all its comforting glory, and immediately began considering what variety I would make. It didn’t take me long to settle on potato leek soup. I know it’s not technically American (I represent the good ‘ol USA in this global community project), but it’s so ubiquitous in the United States today that I think we can safely say we’ve claimed it as our own, along with the Irish, British and French. Continue reading “Potato Leek Soup” →

Matzo Ball Soup

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Homemade Matzo Ball Soup

Matzo ball soup may be one of the most quintessential Jewish recipes, but growing up in New York you didn’t have to be Jewish – and it didn’t have to be Passover – for you to consider this classic dish comfort food. Living in Israel Passover takes on new meaning as all chametz, or leavened foods, are cleared from supermarket shelves and restaurant menus. Even a week before the holiday begins, the chip aisle was replaced with matzo, matzo meal, and more matzo. Passover begins this Friday, but I started craving matzo ball soup weeks ago, and have been buying matzo just to snack on. Apparently I’m weird like that. Continue reading “Matzo Ball Soup” →

Miso Butternut Squash Ramen

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Miso Butternut Squash Ramen

One of my favorite things to eat in New York come winter is a big, steaming bowl of ramen (and not the package stuff that you subsisted on in college). A few years ago ramen became the trendy food du jour and, lucky for us, ramen spots popped up all over the city. In Israel it’s one of the foods that I find myself missing, especially when the weather gets chilly (yes, that happens here) or when I have a cold. Although I have yet to visit Japan, from what I understand every region of the country has its own version of this comforting noodle soup. Continue reading “Miso Butternut Squash Ramen” →

Secret Recipe Club: Butternut Squash and Chestnut Soup

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It’s the first Monday of the month, and you know what that means: Secret Recipe Club! You know the drill. Each month member’s are assigned another member’s blog and get to pick any recipe they’d like to make. Sound like fun? Head to the SRC website for details on how to join! This month I was lucky enough to have Katrina’s wonderful blog, Baking and Boys. As you may have guessed from the title, Katrina lives with her husband and three sons and loves to bake. I have so many of her recipes bookmarked I don’t even know where to begin: Cinnamon Sugar Donut Mini Muffins?! Pumpkin Cake with Browned Butter and Walnut Streusel?! Quintuple Chocolate Brownies?! Sour Cream Pumpkin Pie?! It just goes on and on. If you need baking inspiration, head straight to Baking and Boys. Continue reading “Secret Recipe Club: Butternut Squash and Chestnut Soup” →

Chicken and Corn Chowder and a Soup Blog Hop

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Here in the Northern Hemisphere it’s getting cold (in some places it’s been cold for some time) and that means one thing: soup and lots of it. I’ve been craving corn chowder for a while and Nami’s recent post on Chicken and Corn Chowder with Roasted Potatoes over at Just One Cookbook pushed that craving right over the edge. Corn chowder has always presented a bit of a dilemma for me because really it should be made in the summer with sweet, fresh corn that’s perfectly in season. But something about the scorching heat just doesn’t put me in the mood for a steaming hot bowl of anything. When I really want it is Fall and Winter, when something so creamy and comforting is welcome. So, in a decidedly non-seasonal attempt to assuage my cool-weather desire for chowder I turned to frozen kernels. Canned is another good option. Sometimes you just want a bowl of chowder. Continue reading “Chicken and Corn Chowder and a Soup Blog Hop” →

Marak Kubbeh Adom, a Taste of Iraqi-Jewish Tradition

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Prior to moving to Israel, I had never had Iraqi-Jewish cuisine. But in the brimming aisles of Jerusalem’s Machane Yehuda market there is an Iraqi-Jewish enclave with tons of restaurants serving traditional fare. Kubbeh (also called kibbe) is one of those dishes. It’s beautiful, it’s addictive, and it’s unlike anything I’ve ever had. Sort of a beet and beef-stuffed matzoh ball soup. Continue reading “Marak Kubbeh Adom, a Taste of Iraqi-Jewish Tradition” →

Kitchen Sink Lentil Soup

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This recipe began because it was brought to my attention  that I have no lentil recipes on the blog. It’s true. It’s something I’ve noticed before, and was looking to mend the situation. I love lentils in everything from Indian daal to lentil soup, but all I could think of were the richest, most decadent lentils I’ve had. At Bouchon Bistro in Beverly Hills Chef Rory Herrmann braises du Puy lentils with sausage and a rich Bordelaise sauce and tops it with a decadent dollop of foie gras mousse and a soft-boiled egg. I can recall other times when lentils were slowly simmered with pancetta until flavorful and robust. Continue reading “Kitchen Sink Lentil Soup” →