Winter is here! Winter is here? Winter is here ….
I have mixed feelings about this time of year. It’s fun for the first month or two, but if we’re so unlucky to have 7 or 8 months of not seeing grass/having sun on our legs, it can get a bit bleak. The biggest plus-side, however, is soup! No matter the temperature I love soup, but it can be socially unacceptable to serve a piping hot bowl of corn chowder when it is 25C.
To kick off the first week of snow on the ground, I’m featuring some of my favorite tried and true soups on the blog today. Do you have a family favorite? Throw in a link or a recipe in the comments section – I’m always on the hunt.
1) Coconut Curry with Vermicelli Noodles:
Do you remember this soup from Asian theme week? I made it as per the recipe, but have tried out a few modifications since. It’s turned into one of those “handful of this, pinch of that” recipes which is a little bit different everytime. Since there’s no actual recipe, see below:
Curry paste: in a magic bullet, combine 1/2 cup of light coconut milk (take from can used in broth), 2 tsp curry powder, 1 full tsp ground cumin, 1tbsp lemongrass paste, 1 tbsp cilantro paste, 2 tbsp ketchup, 2 tbsp thai sweet chili sauce and 2 tsp fish sauce.
In a pot: saute 2 handful of julienned carrots, half a diced onion, can of water chestnuts. After a few minutes, throw in 2 cubed chicken breasts. Saute briefly, then cover in curry paste and poach chicken in it until it is cooked. Add one cup of water or chicken stock depending on your preference for salty. Throw in one sliced bell pepper, two handfuls of sprouts 1Tbsp of hot red pepper flakes and the remainder of the can of light coconut milk.
In a separate pot, bring half a package of vermicelli to a boil and drain/rinse once soft. Place noodles into 4 bowls and ladle broth on top.
Right from Martha Stewart, this is a simple version of my mom’s corn chowder (with broccoli). For extra flavour/texture, substitute creamed corn for the corn.
3) Black Bean Soup on Brown Rice
We first had black bean soup on a biking trip in Cuba, and we’ve been loving it ever since. I found this simple recipe from Kraft – modify with extra ground cumin/salsa as desired. Serve on rice or grain of your choice with cheese/sour cream/plain yogourt to top. Great for those nights you’ve forgotten to take out some meat.
Did you try any of these? Let me know what you thought – especially if you invented a delicious modification. Enjoy!