Creamy Chicken Soup With Caramelized Onions

Ingredients

1 boneless, skinless chicken breast (8-10 oz), patted dry
1/4 tsp fine salt, plus more as needed
freshly cracked black pepper
3 tbsp olive oil
1 small (6 oz) yellow onion, diced
1/3 cup dry white wine, such as sauvignon blanc, divided
4 cups chicken or vegetable broth, preferably no-salt-added
1 large Yukon Gold potato (12 oz), peeled and diced
1/4 cup heavy cream
1/4 cup or 1 oz shredded Gruyère cheese
chopped fresh chives, for garnish (optional)

Method

1. Lightly season both sides of the chicken breast with salt and pepper.
2. In a medium pot over medium-high heat, heat the olive oil until it shimmers. Place the chicken into the pan so that it falls away from you, and cook until browned on one side, about 5 minutes. Turn over, and brown on the other side, about 5 minutes more, or until cooked through with an internal temperature of 74°C (165°F). Transfer the chicken to a cutting board.
3. Add the onion to the pot and cook, stirring occasionally, until it starts to brown and stick to the bottom of the pot, about 5 minutes.
4. Add a splash of the wine and stir up any brown bits. Continue cooking until the onions turn dark brown, about 4 minutes more.
5. Add the remaining wine and, again, stir up any browned bits. Add the broth and potatoes, and bring to a boil. Lower heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 10 minutes.
6. Using your fingers, pull the chicken into bitesize pieces.
7. When the potatoes are cooked, remove the pot from the heat and, using an immersion blender, purée the soup on high speed until mostly smooth. (Or, using a standing blender, purée the soup in batches. Don’t overblend or it may become gluey.)
8. Stir in the pulled chicken and cream. Taste, and season with more salt and/or pepper, bearing in mind that the cheese will also add saltiness. Just before serving, stir in the cheese.
9. Ladle the soup into bowls, garnish with the chives and more pepper, if desired, and serve.

Makes 2 servings.

Source: The Free Press

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Ramen Noodle Soup with Barbecued Pork and Greens

Ingredients

15 g dried shiitake mushrooms
350 g Chinese broccoli, trimmed and cut into 4 cm lengths
375 g fresh ramen noodles
6 cups chicken stock
2 tablespoons soy sauce
1 teaspoon sugar
200 g Chinese barbecued pork, thinly sliced
chili flakes (optional)

Method

1. Soak the mushrooms in 1/2 cup boiling water for 20 minutes. Squeeze the mushrooms dry, reserving the liquid. Discard the stalks, then thinly slice the caps.
2. Blanch the Chinese broccoli in a large saucepan of boiling salted water for 3 minutes, or until tender but firm to the bite. Drain, then refresh in cold water.
3. Cook the noodles in a large saucepan of boiling water for 2 minutes, or until just tender. Drain, rinse under cold water, then drain again.
4. Pour the stock and 2 cups water into a non-stick wok and bring to the boil. Add the sliced mushrooms and reserved mushroom liquid, soy sauce and sugar. Simmer for 2 minutes, then add the broccoli.
5. Divide the noodles among bowls. Ladle on the hot stock and vegetables. Top with the pork and chili flakes, if desired.

Makes 4 servings.

Source: The Essential Wok Cookbook

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Clams in Rich Broth with Orzo

Ingredients

2 tablespoons olive oil, plus more for drizzling
2-4 cloves garlic, peeled and thinly sliced
1 large onion, peeled and sliced
2 dried red chili peppers
1 cup white wine
1 cup chicken stock or water
2 tablespoons unsalted butter
salt
5 pounds littleneck or Manila clams, scrubbed well
1/4 cup chopped tomato
1 tablespoon each chopped fresh parsley and basil
1 pound orzo (rice-shaped pasta)

Method

1. In a large, heavy pot, heat oil over medium heat. Add garlic and cook until golden brown, 2 to 3 minutes.
2. Add onion and chili peppers and cook until onion is soft, 5 to 7 minutes.
3. Add wine and bring to a boil. Add stock or water and boil for 5 minutes. Add butter, salt to taste, clams, and tomato, and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened (discard any that haven’t). Stir in herbs.
4. Bring a large pan of water to a boil. Add orzo and a pinch of salt; cook until al dente. Drain and drizzle with a little oil.
5. Spoon a serving of orzo in each of 4 large bowls, add enough broth just to cover, and arrange clams around edge of each bowl.

Makes 4 servings.

Source: What to Have for Dinner

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Ribollita

Ingredients

3 tablespoons olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery stalks, thinly sliced
1 fennel bulb, trimmed and chopped
2 large zucchini, thinly sliced
14-ounce can chopped tomatoes
2 tablespoons homemade or bought pesto
3-3/4 cups vegetable stock
14-ounce can navy or pinto beans, drained
salt and ground black pepper

To Finish

1 pound young spinach
1 tablespoon extra virgin olive oil, plus extra for drizzling
6-8 slices white bread
Parmesan cheese shavings

Method

1. Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery and fennel and fry gently for 10 minutes.
2. Add the zucchini and fry for another 2 minutes.
3. Add the chopped tomatoes, pesto, stock and beans and bring to a boil. Reduce the heat, cover and simmer gently for 25-30 minutes, until the vegetables are completely tender. Season with salt and pepper to taste.
4. To serve, fry the spinach in the oil for 2 minutes or until wilted. Spoon on the bread in soup bowls, then ladle the soup on the spinach. Serve with extra olive oil for drizzling onto the soup and Parmesan cheese to sprinkle on top.

Makes 6 to 8 servings.

Source: Healthy Mediterranean Cookbook

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Tortilla Soup

Ingredients

10 corn tortillas
3 pasilla chilies
8 plum tomatoes (1-1/4 to 1-1/2 pounds)
1-1/2 medium white onions, quartered
6 cloves garlic
3 sprigs epazote (or cilantro)
3 tablespoons chopped flat-leaf parsley
1 tablespoon lard or olive oil
1 ounce Canadian bacon, minced
6 cups chicken broth
salt and freshly ground black pepper
4 to 6 tablespoons no-fat sour cream
1/4 cup coarsely grated queso fresco, white cheddar, or Monterey Jack cheese (about 1 ounce)
4 to 6 wedges fresh lime

Method

1. Preheat the oven to 350°F.
2. Cut the tortillas in half, then crosswise into 1/2-inch strips. Arrange the strips on a baking sheet in a single layer. Bake until browned, 6 to 8 minutes. Remove from the oven and let cool; the tortillas will crisp as they cool.
3. Stem the chilies, tear open, and remove the veins and seeds. Place the chilies on a baking sheet and bake until they are aromatic and crisp but not burnt, 4 to 6 minutes.
4. Transfer to a plate to cool; the chilies will crisp as they cool. Coarsely crumble the chilies.
5. In a comal or cast-iron frying pan or under the broiler, roast the tomatoes, onions, and garlic until
   browned: 8 to 10 minutes for the tomatoes and onions; 4 to 6 minutes for the garlic.

6. In the blender, puree the tomatoes, onion, garlic, epazote, parsley, and one of the toasted chilies.
7. Heat the lard in a large saucepan. Fry the tomato puree and Canadian bacon over high heat, stirring well, until thick, dark, and fragrant, 5 to 10 minutes.
8. Add the chicken broth and simmer for 10 minutes.
9. Stir in the toasted tortilla strips and salt and pepper to taste. Cook for 2 minutes.
10. To serve, ladle the tortilla soup into bowls and garnish each with a dollop of sour cream. Sprinkle the cheese and remaining crumbled pasilla chilies on top and serve at once, accompanied by lime wedges for squeezing.

Makes 6 servings.

Source: High-flavour, Low-fat Mexican Cooking

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