Let There Be Soup

If you’re looking for a hearty wintertime soup this is a winner.  

 

This recipe brings just enough heat from the smoked Spanish paprika and chili powder tempered by heavy cream at the finish. I exercised restraint at a single cup of dairy; I added more to leftovers the next day.  The truth of the matter is next time I'll add the entire pint of cream with the first round.  Seeing as about half of the soup is pureed with an immersion stick blender that cream simply disappears into the rich goodness of it all.

 

Top with shredded sharp cheddar, bacon bits from the front-end prep and diced scallion tops. Toasted, salad croutons work too.

 

Recipe from the NYT Cooking section. Link is below and there's no paywall because if you’re reading this you’re a friend who appreciates homemade soup. 

 

Serve with crusty sourdough bread or sliced baguette for sopping-up and dipping.  Go ahead.  Do it!

 

Pretty good chow if you can get it…..

 

Recipe link here:  Potato Soup by Naz Deravian 

 

Between you and me I wouldn't mess with this recipe by much; if at all.  If you want to amp this-up with some added protein I'd consider something neutral like shrimp or chicken.  If you're inclined to incorporate smoked sausage like a kielbasa, andouille, or something similar you may want to ditch the smoked paprika and chili powder.  

 

For what it's worth I am told that Aldi carries Alabama Conecuh smoked sausage on a seasonal basis.  Hubba Hubba!  I'll have to check next time I'm in Green Bay.

Recipe of the Day

Dumpling Noodle Soup

By Hetty Lui McKinnon

 

 

 

 

 

 

Total Time 25 minutes

Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal.
This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with
store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and
turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari.
Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent
additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan,
vegetarian or meat-loving diners.  When I next make this I plan to amp-up the veggies and include Asian mushrooms.

Ingredients 

Yield:4 servings

● Kosher salt
● 6 ounces thin dried wheat, egg or rice noodles
● 1 tablespoon sesame oil
● 1 (2-inch) piece ginger, grated
● 2 garlic cloves, peeled and grated
● 1 teaspoon ground turmeric
● 6 cups vegetable stock
● 2 tablespoon white miso paste
● 16 ounces frozen dumplings (not thawed)
●  Bok choy (about 12 ounces), trimmed and each cut into pieces through the stem
● 1 small head broccoli (about 9 ounces), cut into bite-size florets
● Handful of cilantro or chopped scallions, for serving

Preparation

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to
package instructions, until the noodles are just tender. Drain, rinse with cold water and
drain well again. Divide them among four serving bowls.
2. Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir
and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until
fragrant.
3. Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and
cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
4. Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and
season with more salt, if needed.
5. Increase the heat to medium-high, and carefully drop the dumplings into the broth. When
they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes,
just until the broccoli is crisp-tender.
6. Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the
noodles. To serve, top with cilantro or chopped scallions.