Creative Cooks

Tom Yum Kha Soup
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 35 MINUTES SERVINGS: 4

Ingredients

US
20 oz whole shrimps with heads and shells
3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
4 Thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
6 garlic cloves smashed
10 kaffir lime leaves torn (can use lime zest instead)
1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
1 cup low sodium chicken broth
5 cups water

For the Soup
1 medium onion cut into wedges ½ inch thick
8 oz oyster mushrooms sliced
2 tomatoes cut into wedges
2 tsp sugar
6 tbsp fish sauce
5 tbsp lime juice
½ cup fresh coriander/cilantro leaves for garnish
3 tbsp Thai roasted chili paste
⅔ cup coconut milk

METRIC
600 g whole shrimps with heads and shells
3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
4 Thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
18 g garlic cloves smashed
10 kaffir lime leaves torn (can use lime zest instead)
1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
240 ml low sodium chicken broth
1.2 ml water

For the Soup
1 medium onion cut into wedges ½ inch thick
200 g oyster mushrooms sliced
2 tomatoes cut into wedges
8 g sugar
90 ml fish sauce
75 ml lime juice
15 g fresh coriander/cilantro leaves for garnish
45 g Thai roasted chili paste
150 ml coconut milk

( Read more... )

Potatoes of the Caribbean Soup
Time: 30 minutes Yield: 6 servings

Ingredients

2 medium onions, chopped
2 teaspoons canola oil
3 cloves garlic, minced
2 teaspoons fresh gingerroot, minced
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups vegetable broth
2 cups sweet potato, cubed and peeled
3 cups fresh kale, chopped
1 cup frozen sliced okra
1 cup coconut milk
1 cup canned diced tomatoes, drained
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice

Directions

Step 1 -In a Dutch oven, sauté the onion in the oil over medium heat until tender, about 5 minutes.
Step 2 -Add the garlic, the ginger, the coriander, the turmeric, the thyme, and the allspice to the onion and cook until fragrant, about 1 minute.
Step 3 -Stir the broth and the potato into the onion mixture and bring to a boil.
Step 4 -Reduce the heat, cover, and simmer the soup, about 5 minutes.
Step 5 -Stir the kale and the okra into the soup.
Step 6 -Return the soup to a boil, cover, and simmer until the potato is tender, about 10 minutes.
Step 7 -Add the milk, the tomatoes, the peas, and the lime juice into the soup and heat through.
Step 8 -Serve.

Spring Minestrone Soup with Lemon Whipped Ricotta
Yield: 6 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

2 tablespoons unsalted butter
2 leeks, cleaned, trimmed and thinly sliced into half moons
4 cloves of garlic, minced
2 tablespoons minced fresh oregano
6 cups vegetable stock
2 cups diced zucchini
2 cups diced asparagus
2 cups frozen peas
1 (14 ounce) can white beans, drained and rinsed
1/4 cup minced parsley
8 ounces small shaped pasta, cooked
1/2 lemon, juiced and zested
1 cup ricotta
Kosher salt, to taste
Black pepper, freshly cracked, to taste

Instructions

Add butter to a soup pot and set over medium high heat.
When the butter is melted add the leeks and cook for 5 minutes.
Add garlic and oregano and saute for a minute.
Pour in the vegetable stock and bring to a boil.
Add in the zucchini, asparagus, peas and white beans. Cook for 5 minutes to just soften the vegetables.
Turn off the heat and stir in parsley, cooked pasta and lemon juice.

Using a mixer, blend ricotta cheese with lemon zest until fluffy, about 1 minute.
Season soup with kosher salt and pepper.
Serve soup with a dollop of whipped ricotta on top.

Vegan Beef Barley Soup
Serves 6

Ingredients

2 tbsp. olive oil
1 onion, diced
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1-8 oz. package of seitan, diced into 1/2 inch pieces
1/2 cup dry red wine
6 cups vegetable broth
1-14 oz. can diced tomatoes
1/2 cup pearled barley
2 bay leaves
1 tsp. dried thyme
1/2 tsp. black pepper
salt to taste
1/4 cup chopped fresh parsley

Instructions

Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, celery, carrots and garlic. Sauté 5 minutes.
Add seitan and continue to sauté another 3 minutes.
Add red wine and bring to a simmer. Lower heat to medium. Allow to simmer, stirring frequently, until reduced by half, about 2 minutes.
Add broth, tomatoes (including any juice in the can) barley, bay leaves, thyme, pepper and salt. Bring to a simmer. Lower heat and allow to simmer, uncovered, stirring occasionally, until barley is soft and plump, 40-50 minutes.
Discard bay leaves and ladle into bowls. Top with parsley.

Avocado Soup
Yields: 4 servings Prep Time: 0 hours 10 mins Total Time: 0 hours 20 mins

Ingredients

1 tbsp. vegetable oil
½ medium yellow onion, diced
2 cloves garlic, thinly sliced
3 c. vegetable broth
1 c. heavy cream
1/4 c. fresh lime juice
1/2 c. packed fresh cilantro
1 jalapeño, seeded (optional)
1/2 tsp. ground cumin
Kosher salt
4 ripe Haas avocados, pitted and peeled
Hot sauce, crumbled cotija cheese, crushed tortilla chips, chopped cilantro, for serving

Directions

In a medium skillet over medium heat, heat oil. When oil is shimmering, add onion and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from heat.
Add broth, cream, lime juice, cilantro, jalapeño, cumin, 1 teaspoon kosher salt, avocados, and sautéed onion and garlic to a blender. Blend on high until smooth, about 2 minutes. Season with salt to taste. Serve immediately at room temperature or refrigerate for up to 4 hours before serving.
Serve topped with hot sauce, cotija, tortilla chips, and cilantro.

Vegetarian Ramen Bowl with Spicy Brussels Sprouts
Prep time 10 mins Cook time 35 mins Total time 45 mins Serves: 2

½ pound Brussels sprouts
2 to 3 teaspoons sambal oelek (see note)
1 tablespoon olive oil
½ cup diced red onion
2 cloves garlic
1 tablespoon minced ginger
2 tablespoons yellow miso
2 tablespoon soy sauce
2 cups vegetable broth
2 cups water
4 ounces ramen noodles (not instant)
2 eggs
Scallions, for topping
Sesame seeds, for topping

Preheat oven to 400˚ F. Quarter Brussels Sprouts and toss with sambal oelek. Roast until the Brussels sprouts are tender and browning, 20 to 25 minutes.
In a stock pot, heat olive oil over medium heat. Add in onion and cook for 3 to 4 minutes, just to soften. Stir in the garlic, ginger, miso, and soy sauce. Add in the water, bring to a boil, reduce to a simmer, and cook for 15 minutes. Pass through a sieve, discarding the onion mixture. Return ginger broth to the pan and add in the broth. Bring to a boil, reduce to a simmer, and add the noodles. Cook until the noodles are tender, 7 to 8 minutes. Remove from heat.
In a small pan, add water, enough so you know will cover the eggs. Add the eggs and cook for 7 minutes then remove the eggs and transfer to an ice bath.
Assemble the ramen by dividing the noodles into 2 bowls and adding half the Brussels sprouts to each bowl. Add in the eggs and top with diced scallions and toasted sesame seeds.

Variations for the Vegetarian Ramen
Given I don’t do a lot of tofu and mushrooms, this version of vegetarian ramen is about as close as I get to a comforting bowl of ramen. Of course, these roasted Brussels sprouts are delicious on their own!

Tofu: This ramen is missing a pretty key ingredient in traditional vegetarian ramen. Try frying the tofu before getting ready to serve if you want the addition.

Ramen: This is where you really need to pay attention. This recipe is not for those instant noodles. Make sure you’re buying fresh noodles or dried ramen noodles (like these).

Sambal Oelek: If you can’t find sambal oelek, I recommend using Sriracha.

South Carolina She-Crab Soup
Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 8

Ingredients

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Instructions

Step 1 - Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.

Step 2 - Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.

Step 3 - Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Almond Gazpacho With Cherries and Flowers (Ajo Blanco)
6 servings; makes 4 cups

Ingredients

About 5 ounces day-old country bread (crusts removed), cubed (2 1/2 cups)
1 cup slivered almonds
2 medium garlic cloves, chopped
1/2 teaspoon kosher salt, or more as needed
1 1/2 cups cold water, or more as needed
1/3 cup extra-virgin olive oil
1 1/2 tablespoons sherry vinegar, preferably aged, or more as needed
2 cups lightly packed baby lettuces, preferably of different colors, for serving
1/2 cup chive blossoms or other edible flowers, broken into petals, for serving
1 cup sweet cherries, pitted and halved, for serving
1/4 cup sliced almonds, toasted, for serving

Directions

Place the bread in a mixing bowl and add enough cold water to cover. Soak for 5 to 10 minutes and then drain, squeezing out the excess liquid. Transfer the soaked bread to a blender.

Add the almonds, garlic, salt and 1 cup of the water to the blender; puree until a smooth paste forms. With the blender running at the highest speed, drizzle the oil through the feed tube to form an emulsified mixture. Add the vinegar and the remaining 1/2 cup water, blending briefly.

Check the consistency of the soup; it should be like very thick cream or very thin mayonnaise. Add more water, as needed, to thin it out slightly. Taste for seasoning, and add more vinegar and/or salt, as needed.

Transfer the soup to a pitcher. It will be delicious if you serve right away. If you have time, refrigerate it, covered, for at least 2 hours to allow the flavors to develop.

To serve, pile a small heap of the lettuce at the center of each individual bowl. Top each heap with flower petals, cherries and a sprinkle of the toasted almonds. Bring the pitcher to the table and pour the soup around the garnish in each bowl.

NOTE: To toast the almonds, place the almonds in a dry skillet over medium heat for about 3 minutes, stirring frequently, until they are golden and fragrant. Transfer to a plate to cool.

Instead of almonds >> try cashews or blanched hazelnuts.
The country loaf could be replaced with >> gluten-free bread.
In place of garlic >> consider half a shallot or a few slices of fennel.
Sherry vinegar’s flavor is ideal here >> substitute red wine or apple cider vinegar in a pinch.
Sprigs of tender herbs, thinly sliced celery or fennel or cabbage >> works in place of the baby lettuces.
No chive blossoms or edible flowers? >> Skip them.

Roasted Cauliflower and White Cheddar Soup
YIELD: Serves 4

Ingredients:
1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
2 Tbsp olive oil
Salt and freshly ground black pepper
3 Tbsp butter
1 cup finely chopped yellow onion
3 1/2 Tbsp all-purpose flour
1 clove garlic, minced
3 1/2 cups 2% milk
1 (14 oz) can low-sodium chicken or vegetable broth
1 tsp dried parsley or 1 Tbsp chopped fresh
1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
1 bay leaf
1/4 tsp granulated sugar
4 oz shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired
1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

Directions:
Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat. Spread into an even layer and season lightly with salt and pepper. Bake 25 minutes, or until golden, remove from oven and set aside.

In a large pot, melt butter over medium heat. Add onion and sauté until tender, about 4 minutes. Add in flour and cook, stirring constantly, for 1 minute. Add the garlic and cook for 30 seconds. Slowly pour in milk, whisking constantly, followed by the chicken broth. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste.

Bring to a boil, stirring constantly, then reduce heat to low. Remove the bay leaf. Puree soup to desired consistency using an immersion blender. Remove from heat and stir in sharp white cheddar and Parmesan cheese.