Coconut Red Lentil Soup


1 cup yellow split peas
1 cup red split lentils (masoor dal)
7 cups water
1 medium carrot, cut into 1/2-inch dice
3 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped
chopped peanuts or toasted sesame seeds

cooked rice, for serving (optional)


Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

Sprinkle each bowl generously with cilantro, the remaining green onions and nuts.

Spring Pea & Lettuce Soup with Ricotta


1 prosciutto hock (ask your favorite gourmet store to save you one) or un-smoked ham hock
8 ounces Parmesan rinds (about 3 rinds)
2 bay leaves
5 coriander seeds
2 pounds English peas
1 handful pea shoots (about 3 ounces)
2 tablespoons extra-virgin olive oil, plus more for serving
1 ounce pancetta, thinly sliced
1 head Little Gem lettuce, cut into ½-inch squares
8 ounces ricotta salata, thinly sliced
Cracked black pepper


1. Make the broth: In a large stock pot, combine 2½ quarts of water with the prosciutto hock, Parmesan rind, bay leaves, coriander and a large pinch of salt. Bring to a simmer and cook for 30 minutes.

2. Shuck the fresh peas and reserve the pods. (You’ll get about 3½ cups peas.) Rinse the pods, peas and pea shoots separately in cold water, then drain. Add the pea pods to the simmering broth.

3. In a large pot, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it sizzles and begins to crisp, about 4 minutes. Stir in the peas and a pinch of salt and increase the heat to medium-high. Cook for 2 minutes until the peas soften slightly, then stir in the lettuce, a quarter of the pea shoots and 1 cup of the broth. Turn the heat down to medium and continue to simmer, stirring frequently.

4. Place the rest of the pea shoots in a blender and carefully add the remaining broth through a fine-mesh strainer, discarding the pea pods and rinds. Blend at high speed until the mixture is smooth. Stir the pureed broth into the pancetta-pea mixture and cook until the peas and lettuce are soft, about 7 to 10 minutes. Season to taste with salt and pepper.

5. To serve, ladle the soup into 4 bowls, top each with a few slices of ricotta salata, a generous drizzle of olive oil and a small pinch of black pepper.


Superhero Themed Soups Will Fill You Up... With Justice


The single greatest problem that I face in my life is that occasionally, I have meals that don’t remind me of Batman. Fortunately, here in the future utopia of the 21st Century, that problem has finally been solved: The cooking blog Crackers on the Couch has just completed a theme week where it adds a little action to your dinner with Super-Hero Themed Soups!

Shark Fin Soup Poses Risk For Alzheimer’s…

NBC San Diego


300 Sensational Soups (Robert Rose)

300 Sensational Soups (Robert Rose)

Pink Adobe Green Chile Stew


2 tablespoons olive oil
2 pounds boneless pork, cut into 1-inch cubes
1/2 cup chopped onion (I used 1 small onion)
1 clove garlic, minced (I used 2 garlic cloves)
1/4 cup flour
2 cup peeled and chopped fresh tomatoes
2 cups roasted, peeled and chopped fresh green chilies or 2 7-ounce cans green chilies, drained and chopped (I used 8 Hatch chiles that I roasted and skinned – 4 regular and 4 hot)
1 fresh jalapeno chopped (I omitted this for fear of making it too hot for the family)
1 teaspoon salt (I used ¾ teaspoon)
1/2 teaspoon freshly ground black pepper (I used a few grinds of the pepper mill)
1/2 teaspoon sugar
1 cup chicken or beef broth (I used chicken broth)


Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.

Serve with flour tortillas.

All you need is minestrone!

All you need is minestrone!

Lobster Bisque


Kosher salt
2 live lobsters, weighing around 3 pounds total
2 tablespoons olive oil
1 carrot, chopped
2 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, crushed
2 sprigs fresh thyme
2 sprigs fresh tarragon
2 tablespoons tomato paste
1 cup medium sherry
2 cups fish stock or clam broth
1/2 cup long-grain white rice
1 cup heavy cream
Cayenne pepper, to taste.


Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains.

Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.

Add the sherry, then ignite or cook until the alcohol has evaporated. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour.

Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness.

Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.

(Source: The New York Times)

Thai Chicken-Coconut Soup with Vegetables


32 ounces chicken broth
1 can coconut milk (13.5 ounces)
1 pound boneless chicken breast
1/3 cup fresh-squeezed lime juice
3 tablespoons Thai fish sauce
4 garlic cloves
3 jalapenos
6 stalks fresh peeled lemongrass
6 shiitake mushrooms, sliced thinly
1 tablespoon soy sauce
1 tablespoon fresh grated ginger
Dash red pepper flakes
6 ounces frozen corn
4 medium-size carrots, peeled and sliced thinly
6 ounces water chestnuts, diced or sliced thinly
1 bunch fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste


Finely chop the garlic and two of the jalapenos; saute with oil on medium heat for a few minutes. Dice the chicken and sauté with dash of salt, pepper and red pepper flakes for a minute or two until the pieces are partially cooked through (don’t overcook; the chicken will cook further in the soup).

Add to pot with chicken broth, coconut milk, lime juice, fish sauce, lemongrass, soy sauce and ginger. Stir and bring to a gentle boil for 2-3 minutes, then reduce heat to simmer. Add carrots, corn and sliced water chestnuts. Simmer for 30 minutes, stirring occasionally. Optional: Add more red pepper flakes, grated ginger or lime juice to taste; for a richer broth, add more coconut milk.

Slice remaining jalapeno thinly into little circles and add to soup. Simmer for 10 more minutes to tenderize jalapeno, then remove lemongrass stalks and ladle into bowls. Top with loosely chopped cilantro and a cilantro spring for garnish.

(Source: CNN)

Proof that Chicken Soup is Medicine…