Most of us have memories of a good curative soup growing up. Mom’s medical advice may not have always been based on real science, but she was pretty much always right. Get inside, wash your hands, and warm your soul with a heaping bowl of tomato basil, lentil, minestrone, or bacon celery root soup. It’ll nourish your body and push away what ails you.
Recommended Videos
In fairness, there really is no bad soup. With a trusty base, you can throw in just about anything, Swedish Chef-style. But having tried some really fantastic recipes—chicken sausage, butternut squash, onion—we know that some are deserving of higher positions on your favorites list.
As we enter the season of feasts and comfort food, consider these five stellar soup recipes:
Thai Chicken Soup
Image used with permission by copyright holder
Iron Chef legend Cat Cora makes a mean Thai chicken soup. It’s a delightful mix of creamy, herbaceous, and savory.
Ingredients:
6 cups rich chicken stock or store-bought stock
2 stalks lemongrass, trimmed and cut into 2-inch lengths
1.25 oz can coconut milk, preferably light
3 cups chopped or shredded cooked chicken meat
1 cup chiffonade of fresh Thai or regular basil
1 cup diced fresh ripe red tomato plus extra as a condiment
2 Thai bird chilies or Serrano chilies cut crosswise in thin slices (about 1 tablespoon)
1 tablespoon fresh lime juice, plus 2 limes cut into wedges as a condiment
1 teaspoon Asian fish sauce, preferably Nuoc Mam, plus extra as a condiment
.5 teaspoon granulated sugar
1 tablespoon soy sauce, plus extra as a condiment
Additional Condiments
4 scallions sliced, white and green portions
1 dozen sprigs fresh cilantro
Method:
In a medium pot bring the stock and lemongrass to a boil. Boil for 5 minutes then turn off the heat and allow the lemongrass to steep for 10 minutes. Strain the stock and discard the lemongrass, and then pour the stock back into the pot. Add the coconut milk, chicken, basil, 1 cup of the tomato, and 1 teaspoon of the chilies. Bring the soup to a boil, lower the heat to medium, and cook until the chicken is heated through, about 5 minutes.
Taste the soup, then add lime juice, fish sauce, sugar, and soy sauce. Ladle into bowls and serve with the remaining chilies and lime wedges, soy sauce, and fish sauce at the table so everyone can adjust these flavors to their liking.
Corn Chowder with Jalapeño Cream
Image used with permission by copyright holder
Renowned chef Wolfgang Puck knows his soups. This recipe gives a classic corn chowder a nice kick of spice.
Ingredients:
2 tablespoons chopped cilantro
Lemon juice
Method:
In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.
In a 3-quart saucepan, melt the butter. Sauté the onion, leek, carrot, and celery over moderate heat, until al dente, about 10 minutes. Pour in the clam liquid and bring to a boil. Add the corn cobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.
Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.
While the soup is cooking, prepare the jalapeño cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeño cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cup corn kernels and serve immediately.
Playschool Tomato Soup
Image used with permission by copyright holder
A vegetarian staple from chef Jamie Oliver, this soup never disappoints. Devour it on its own or whip up a grilled cheese and take in one of the greatest age-old combos in all of food (plus, you’ll have some warm bread for dipping).
1 organic chicken stock cube or vegetable stock cube
½ a bunch of fresh basil
Extra virgin olive oil
2 cans of quality plum tomatoes
6 0z alphabet pasta
8 slices of sourdough or your favorite bread
4.5 oz mature cheddar cheese
Method:
Preheat the oven to 375°F.
Peel and slice the carrots, then trim, wash, and finely slice the leeks and celery. Peel and roughly chop the onions and the tomatoes.
Toss all the vegetables and the tomatoes together in a deep roasting tray, along with the unpeeled garlic cloves and a lug of olive oil, and season well.
Spread the veg into one layer and pop in the oven for 40 minutes, or until the veggies are golden and slightly caramelized.
Dissolve the stock cube in 5 cups of boiling water. Pick the basil leaves and finely chop the stalks.
Place the picked leaves into a pestle and mortar and bash to a paste, along with a good pinch of sea salt. When it’s completely smooth, muddle in just enough extra virgin olive oil to give it a spoonable consistency. Keep to one side.
Toss the basil stalks into the roasted veg and squeeze the garlic out of its skins into the tray. Carefully transfer the tray to the stovetop (or scrape the veg into a large saucepan), then add the canned tomatoes and stock.
Gently bring to a boil over medium heat, then reduce the heat to low and simmer for about 15 minutes, or until thickened, breaking up the tomatoes with a wooden spoon as you go.
Remove the tray or pan from the heat, then, using a hand blender pulse the soup until smooth.
Return the soup to the burner over medium heat, season to taste, and stir in the alphabet pasta. Simmer for 5 minutes, or until the pasta is cooked.
Meanwhile, toast the bread and coarsely grate the cheese.
Ladle the hot soup into bowls, scatter over most of the cheese and stir it through. Top each bowl with a piece of toast, scatter over the remaining cheese, and finish with a drizzle of the basil oil. Or mix it up and add the toast and cheese to the bowl first, then add the soup and basil oil.
Chunky Tomato Soup with Roasted Okra
Image used with permission by copyright holder
With some southern flare and plenty of flavor, this mesmerizing soup from chef and restauranteur Carla Hall will outmatch even the warmest of days.
Ingredients:
1 pound okra, cut into 1/2-inch slices
2 tablespoons plus 4 teaspoons of extra virgin olive oil
Kosher salt and freshly ground black pepper
2 onions, diced
3 garlic cloves, sliced
2 carrots, peeled and diced
1 celery rib, diced
.5 teaspoon chile flakes
1 (14.5 oz) can fire-roasted diced tomatoes
Method:
Preheat over to 400°F with a half-sheet pan on center rack.
Toss the okra, 4 teaspoons oil, and .5 teaspoon salt in large bowl until evenly coated. Spread on the hot pan in a single layer. The okra should sizzle as soon as it hits the pan.
Roast until the okra is brown and tender, about 20 to 25 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a Dutch oven over medium heat.
Add the onions and half teaspoon salt. Cook, stirring for 1 minute, then add garlic. Cook, stirring occasionally, until tender, about 5 minutes.
Add the carrots, celery, chile flakes, and half teaspoon salt. Cook, stirring often, for 2 minutes. Add the tomatoes, 3 cans of cold water, and .5 teaspoon of salt.
Bring to a boil, then reduce the heat to simmer for 10 minutes. Divide the soup among bowls and top with the roasted okra. Serve immediately.
Matzo Ball Soup
Image used with permission by copyright holder
This recipe from Andrew Zimmern is, as he describes it, about as good as his grandmother’s. He rightly refers to matzo ball soup as “Jewish penicillin” and this medicinal and tasty batch is sure to satisfy.
Ingredients:
Matzo Balls
5 large eggs, 3 separated
1.25 cups matzo meal
.25 cup melted chicken fat (schmaltz)
.25 cup minced onion
2.5 teaspoons kosher salt
.5 teaspoon garlic powder
.5 teaspoon onion powder
.5 teaspoon baking soda
.5 teaspoon baking powder
Pepper
.25 teaspoon of cream of tartar
Soup
2 quarts chicken stock
1 three-pound chicken
1 small onion, diced
1 large carrot, thinly sliced
2 celery ribs, thinly sliced
1/3 pound rutabaga, peeled and diced
4 large parsley sprigs, plus more for garnish
4 large dill sprigs, plus more for garnish
1 tablespoon vegetable oil, for forming the matzo balls
Method:
In a large bowl, beat the 3 egg whites and cream of tartar with an electric hand mixer until stiff peaks form.
In a separate bowl, combine the garlic powder, onion powder, baking soda, baking powder, salt, 3 egg yolks, 2 whole eggs, and pepper. Whisk to incorporate. Add the schmaltz, minced onion, beaten egg whites, and matzo meal. Fold together until fully combined. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for at least 30 minutes or up to 24 hours.
In a large pot, bring the chicken stock to a simmer. Add the whole chicken and return the stock to a simmer. Cover and cook for about an hour, or until the chicken is cooked through. Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones. Reserve half of the chicken meat for another use.
Strain the soup into another pot set over medium heat. Add the onion, carrot, celery, rutabaga, chicken meat, parsley, and dill sprigs. Remove the matzo ball batter from the fridge. Using the vegetable oil to keep your hands moist and prevent the batter from sticking, roll golf ball-sized matzo balls and gently place in the soup. Cover and cook over medium-low heat for 25 minutes.
14 refreshing Labor Day cocktail recipes for your backyard BBQ
Yummy summer cocktails to celebrate Labor Day
Labor Day is nearly here, summer's last hoorah. It's a bittersweet long weekend in which we say farewell to summer and hello to autumn. And preferably, we do that with some good cocktails in hand.
Before you get too worked up about the end of pool parties and sunblock, know this: Summer officially lasts until September 22. So, while the school buses and brisker evenings may say otherwise, you have every right to be your summer best for about another month. We can't think of a better way to do that than with these well-engineered Labor Day cocktails.
How to make a kimchi bloody mary, the best a.m. drink
There are many ways to make a bloody mary. Going the kimchi route is highly recommended
The bloody mary might be the least boilerplate drink out there. Sure, you can get the pre-made bloody mary mixes and just add some vodka, but often, the best versions are a little adventurous. Bartenders throw just about anything at the drink, from mezcal and whiskey to various condiments, spice blends, and literal towers of garnishes.
It's believed that the bloody mary was devised in 1921 in Paris, specifically at the New York Bar. Since then, the drink has gone on to become a brunch staple and has many popular spinoffs, from the bloody Caesar to the bloody maria. Bartenders guard their house-made mixes like a hawk, of the belief that they've cracked the code and made the perfect version of the drink.
The best homemade ice cream recipe we’ve ever tried is the Salt and Straw ice cream base
This Salt and Straw ice cream base can be turned into almost any flavor imaginable.
There is no better summertime indulgence than that of homemade ice cream. Once you've made (and then, by no fault of your own, devoured) this special treat, it will be hard to ever go back to the boxed grocery store brand. It's like returning to premade refrigerated cookie dough after making your mother's scratch-made recipe. You just can't. It feels wrong somehow. When you know something can be so delicious, you know what a disservice you're doing yourself by not having the most authentic, best version possible. Ice cream is very much that way. And the wonderful thing is that homemade ice cream is a breeze to make, unlike so many other decadent desserts. The one issue can be finding the perfect homemade ice cream recipe. And that all starts with the ice cream base.
What is an ice cream base?
Made with just a few simple ingredients, an ice cream base is the foundation upon which all other flavors are built. And if you have a great one, you can build your layers of flavor in absolutely any way that tickles your fancy. Ice cream can take on flavor and texture with just about anything you please — extracts, fruits, candies, syrups, nut butters, and chocolate chips are just a few ideas to get you started. Just be sure to allow the ice cream base to cool before adding your own touches of creativity. Once you've added your flavorings to the ice cream base, simply churn and enjoy.
The incredibly delicious ice cream base recipe below is from the always amazing Salt and Straw. This popular ice cream brand has, in our opinion, some of the best ice cream on the planet, so we were ecstatic to learn how to create their fantastic ice cream base at home.