Tag Archives: Soup

In a Clear Broth You Can See Forever

In a Clear Broth

This article originally appeared in the June 2017 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2017.  All rights reserved.  Reprinted with permission.

If You Can’t Stand the Heat…

If You Can't Stand the Heat

This article originally appeared in the July/August 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2015.  All rights reserved.  Reprinted with permission.

Baby Bella Soup and Sesame Fennel Salad

For an Asian inspired soup and salad course or for a light lunch…

Baby Bella Soup

Ingredients:

5 tablespoons salted butter

2 tablespoons extra virgin olive oil

3 cloves garlic

1 1/2 pounds Baby Bella mushrooms, sliced

Juice of one lime

1 1/2 cups beef stock

Black garlic salt

Fresh ground black pepper

Sesame oil

Soy sauce

In a nonstick sauté pan, heat the butter along with the olive oil until the butter is melted.  Add the garlic and sauté for just a few minutes, until the garlic is slightly browned.  Add the mushrooms, and sauté until they are “al dente” – about 8 minutes.

Mushrooms cooking

Then, add the lime juice and enough beef stock to make a soup.  Bring to a boil, then add a few pinches of garlic salt and pepper to taste.  Also add a dash of sesame oil and soy sauce.  Simmer for about 10 minutes, and serve with thick slices of crusty bread.

Mushroom Broth

Sesame Fennel Salad

Ingredients:

1 heart Romaine lettuce, sliced

1 small fennel bulb, very thinly sliced

White balsamic vinegar glaze

Extra virgin olive oil

Black sesame seeds

White sesame seeds

Sea salt

Fresh ground pepper

In a salad bowl, placed the fennel slices atop the Romaine lettuce.  Drizzle with white balsamic vinegar glaze and olive oil to taste.  Then, sprinkle with the sesame seeds, and season with salt and pepper to taste.

Asian fennel salad

A Moveable Feast

Check out my September issue of The Judicial Palate.

A Moveable Feast

This article originally appeared in the September 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Mushroom and Artichoke Soup

The chill in the air this weekend made it the perfect time to enjoy a hearty soup.  With both mushrooms and artichokes on hand, we decided to put our own twist on a mushroom soup…

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Unsalted butter

Extra virgin olive oil

1 sweet onion, sliced

1 quart baby portobello mushrooms, chopped with stems removed

5 chestnuts, peeled and cooked

12 ounce jar of artichoke hearts, drained

3 pieces crystallized ginger

4 cups chicken stock

Half and half

Sea salt

Fresh ground pepper

In a medium saucepan, melt 4 tablespoons of butter with 2 tablespoons of olive oil over medium heat.  Add the onion and cook until it softens and becomes translucent.  Then, add the mushrooms and chestnuts, cooking for about 7 minutes.

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Next, add the artichoke hearts, ginger and chicken stock.  Stir and bring to a boil.  Reduce the heat and simmer for 10 minutes.

After cooling for several minutes, transfer the mixture to a blender and blend at high speed until smooth.  Return the soup to the saucepan and add a few splashes of half and half to your desired consistency.  Also season with salt and pepper.  Bring the soup to a simmer again before serving.

Garnish with sprigs of thyme and serve with some crusty bread and olive oil for dipping.

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Time for Edible Flowers

Now that June is upon us, you are likely working on your gardens.   Herb garden or flower garden? Hanging baskets or clay pots?

In addition to using flowers to decorate your outdoor living space, consider bringing edible flowers into your kitchen to garnish dishes from main courses to desserts.  Try some nasturtium to brighten a salad or lavender to enhance the flavor of a dessert.

One of my favorite ways to use edible flowers is to add them to a gnocchi brodo just as the ricotta gnocchi float to the top of a boiling chicken stock.  Marigolds and day lilies provide bright, warm colors and an interesting texture to this soup.

flowers

I will have to wait until later this summer for my favorite garnish to a gnocchi brodo – zucchini blossoms.  Simply slice the blossoms into strips and stir them into the brodo for their distinct flavor and color.

RSCN2073So, head to your local gourmet market for a package of edible flowers or, better yet, plant some of your own to have on hand for your summer cooking!

Egg Drop Soup

I have finally gotten over my cold with the help of some soup.  Not chicken soup, but egg drop soup.  Below is my husband’s recipe – a variation on the traditional Chinese soup.

In a saucepan, bring the desired number of cups of chicken stock to a boil.  While the stock is coming to a boil, beat the eggs, using one egg for every two cups of stock.  Then add a drizzle of sesame oil to the stock and stir.  Pour the beaten eggs into the stock in a steady stream and whisk in a back and forth motion so that the eggs form flakes.  Add black or white pepper to taste and remove the pan from the heat.

You could top with chopped scallions, but for extra heat (and color) my husband added his own twist – a pickled chili pepper.

Egg Soup

Autumn Soup at Sbraga

My favorite Philadelphia restaurant, Sbraga, is currently serving the ultimate autumn soup – carrot ginger.  The ginger provides a kick that is balanced by the sweetness of the carrot.  A perfect spoonful will include a piece of the charred marshmallow slowly melting into the velvety gold puree.  You will also notice an occasional surprise hidden in the rich, creamy soup – chopped pistachios.  This first course is sure to stimulate the palate for the courses to follow.

carrot soup