Smoky Fire-roasted Tomato and Bean Soup

Ingredients

1 Tbsp extra-virgin olive oil
2 large carrots, peeled and diced
2 celery stalks. diced
1 medium onion, peeled and diced
2 garlic cloves, minced
1 cup rinsed dry farro, spelt, or pot barley
2 bay leaves
1 Tbsp chili powder
1 tsp ground cumin
1 (28-oz) can diced fire-roasted tomatoes, including liquid 7 cups water, or combination of vegetable broth and water
1 (14-oz) can black, pinto, or red kidney beans, rinsed and drained
1 (4-oz) can diced green chilies
juice of 1 lime, to taste
salt and pepper (optional)
cilantro, avocado, and dollops of crema or sour cream (optional) to garnish

Method

  1. In large saucepan, add oil, carrots, celery, and onion. Sauté over medium heat until softened, but not browned, about 10 minutes.
  2. Add garlic, farro, bay leaves, chili powder, and cumin. Stir to coat. Stir in tomatoes and water or broth, and bring to a gentle boil. Cover and cook over medium-low heat for 30 to 40 minutes, or until farro is tender.
  3. Stir in beans and chilies, and heat through.
  4. Add lime juice. Season with salt and pepper to taste, if you wish.
  5. Remove bay leaves before serving. Ladle into bowls and top with garnishes of choice.

Makes 10 cups.

Source: Alive magazine

Italian Vegetable Soup

Ingredients

3 small carrots
1 small leek
2 celery stalks
1/2 zucchini
2 scallions
8 cherry tomatoes
1 garlic clove
1/4 cup olive oil
salt and pepper, to taste
1/2 teaspoon fennel seeds, crushed
6 cups vegetable stock
few fresh basil leaves, torn
1 teaspoon fresh oregano leaves
1 cup freshly grated Parmesan cheese

Method

  1. Cut the carrots, leek, celery, zucchini, and scallions into 1/4-inch pieces. Cut the tomatoes into quarters. Peel the garlic and finely dice.
  2. Heat the oil in a large saucepan, add the garlic, and cook until lightly browned. Add the scallions and leek and saute.
  3. Add the carrots, celery, and zucchini and saute without browning. Season with salt and pepper and add the crushed fennel seeds.
  4. Add the tomatoes, pour in the stock, and gently simmer for about 10 minutes.
  5. Add the basil and oregano to the soup.
  6. Ladle into warm bowls and garnish with the cheese. Serve immediately.

Makes 4 servings.

Source: Vegetables

Shanghai Wonton Soup

Ingredients

2 cups watercress, blanched in salt water, drained and squeezed dry. Finely chopped
1 cup ground pork
1 cup shrimp, shelled and deveined
1 Tbsp ginger, finely grated
1 Tbsp ginger juice
2 stalks spring onions, finely chopped
30 pieces wonton wrappers
3 cups chicken stock
1/2 Tbsp salt
a pinch ground white pepper
flour for dusting

Seasoning

2 Tbsp light soy sauce
1 tsp salt
1/2 tsp sugar
1 Tbsp Chinese wine
1/2 tsp sesame oil
1 Tbsp cornstarch
a pinch ground white pepper

Method

  1. Put all ingredients, except wonton wrappers, chicken stock, salt and pepper, in a bowl. Add seasoning ingredients and mix thoroughly. Set aside.
  2. Place a piece of wonton wrapper on your palm. Put about 3/4 Tbsp of meat mixture in the centre of the wrapper. With your fingertips, wet the edge of the wrapper and fold it into a rectangular shape. Put the wonton on a plate dusted with flour. Prepare the rest of the wontons.
  3. Boil 3 cups of water. Drop wontons into the boiling water. Cook for 5-10 minutes until the wontons float to the surface. Add 1/2 cup of cold water and boil again. Once the water reboils, the wontons are cooked.
  4. Bring chicken stock to a boil and season with salt and pepper.
  5. Place the wontons in individual bowls. Add hot chicken stock. Garnish with spring onions and serve hot.

Makes 4 to 6 servings.

Source: My Shanghai

Salmon Ramen

Ingredients

4 cups fish or vegetable stock
1 large garlic clove
1/2 tsp light soy sauce
4 salmon fillets, 5 oz each, skinned
peanut or corn oil, for broiling
5 oz dried ramen
generous 2 cups baby spinach leaves
4 scallions, chopped
2/3 cup bean sprouts
1 fresh green chili, seeded and sliced
fresh cilantro leaves

Teruyaki Glaze

2-1/2 tbsp sake
2-1/2 tbsp dark soy sauce
2 tbsp mirin or sweet sherry
1/2 tbsp brown sugar
1/2 garlic clove, very finely chopped
1/4-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Heat the broiler to high, bring the stock to a boil with the garlic clove and soy sauce in one pan, and bring another pan of water to a boil for cooking the noodles.
  2. Mix the ingredients for the glaze together and brush one surface of each salmon fillet with the glaze.
  3. Lightly brush the broiler rack with oil and broil the salmon fillets for 4 minutes on one side only. The flesh should flake easily and the center should remain a bright pink. Remove from the broiler and set aside.
  4. Boil the noodles for 3 minutes, until soft. Alternatively, cook according to the package instructions. Drain and rinse.
  5. Remove the garlic from the stock, then bring the stock back to a boil. Drop in the spinach leaves and scallions and let them boil until the leaves are just wilted. Use a slotted spoon to remove the spinach and scallions and divide them between 4 large bowls.
  6. Divide the noodles between the bowls, then add a salmon fillet to each. Carefully pour the boiling stock into each bowl. Sprinkle with bean sprouts, chili slices, and cilantro leaves before serving.

Makes 4 servings.

Source: Noodles

Mediterranean Fish Soup

Ingredients

1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 celery sticks, sliced
2 x 14-oz cans tomatoes, chopped
2/3 cup dry white wine
2-1/2 cups boiling water
salt and freshly ground black pepper
5 cups mussels, scrubbed and beards removed
1-1/4 lb white fish fillets, skinned and cut into chunks
1 mackerel, skinned, filleted and cut into chunks
1/4 lb shelled cooked shrimp
chopped fresh parsley, to garnish

Method

  1. Place the oil, onion and garlic in a microwave-safe bowl and cook on high for 4 minutes.
  2. Add the celery and tomatoes, wine, water and seasoning. Cook on high for 15 minutes.
  3. Discard any opened mussels. Ladle a little of the soup broth into a separate large, microwave-safe bowl and place the washed mussels in it. Cover and cook on high for 5-8 minutes, stirring once. Discard any unopened mussels, then add the rest to the soup.
  4. Place the white fish and mackerel in another microwave-safe dish, cover and cook on high for 3-4 minutes, or until firm. Add to the soup with the shrimp. Cook on high for 1-2 minutes to heat before serving, garnished with chopped parsley.

Makes 4 servings.

Source: The Complete Fish & Shellfish Cookbook