All posts filed under: Soup

roasted garlic and carrot lentil soup with crispy brussels sprouts

When I told Dan this is too simple to put on the blog, let’s just say he might’ve called me crazy. Yes, it’s simple. Ridiculously simple. But when he said “not everyone who roasts a whole head of garlic will think to turn it into a soup,” well, he makes a point. Roast your garlic and a pound of carrots for 45 minutes to an hour, and you’ll have something so wonderfully flavorful you’ll want to do very little to it. But maybe you’ll want to add shredded, crispy bits of brussels sprouts…which REALLY elevates this whole dang thing. I’m not even spreading lies. Just don’t buy an entire stalk of em along with other heavy things from a farm that doesn’t offer bags cause, that’s not so simple. (Totally worth it, though). You will need: -1 medium head of garlic -pound of carrots, peeled or not -1/2 cup red lentils -6 cups vegetable or chicken stock -1 tsp ground cumin -red pepper, as much as you’d like -salt, to taste -olive oil, for pan …

golden matzo ball soup

Last month, when I was diagnosed with a rare facial nerve condition and couldn’t really chew much, my mind’s eye saw nothing but matzo ball soup. It saw a rich, golden broth with fluffy filling floaters so very tender on the teeth. How you like that alliteration? Anyway, I couldn’t make it. Matzo ball soup needs your head on straight (okay, maybe a little straight) and all the heart you can muster. (Seriously, all). Speaking of hearts, Dan got me a quart of it from PJ Bernstein near my place, with a side of mash and mushroom gravy, and for a split moment, the love of it transformed pain into pure happiness. Which didn’t last as long as I liked. Pain hit me that same night, real bad. Meds that were given to me weren’t working, and even though Dan had just traveled to me from Brooklyn, he hopped back on a train to get me stronger pills that were once prescribed to him. And guess what? When he returned, with meds, he also carried …

a light rice noodle soup for a summer day

No surprise here! My heart belongs to any farmers market wherever I go, and since Englewood, Fl doesn’t have one this time of year, I had to make the most of it in Venice, Fl on the only Saturday I’d be around. Which, at first, didn’t sound very promising as I was walking from farmstand to farmstand. Very few vendors (which is okay!). I still managed to nab the last of the blueberries, tomatoes, and happily nabbed apriums, pink-hued garlic, and tiny red onions. Which, btw, sat very pretty in my newest one-of-a-kind whitewashed bowl I found later that day. But then, on our way to the parking lot, I spotted Maria from Fresh Harvest farm, a wonderful woman I met a year ago at Englewood farmers market with a farmstand I fell in love with. I was pretty much jumping for joy. Now I’m heading back with ubes (purple yams), lemongrass, young luffas, green onions that are a mmmaybe a few feet long, water spinach, and the most insanely beautiful ginger (or galangal!?) I’ve …

Syrian Meatball Stew with Baby Zucchini

When a friend goes out into his garden to harvest seeds just for you, the gratitude is unreal. I happily carried a small jar of fresh coriander plucked right before my eyes from their cilantro-flowers, from Corona to the Upper East Side, thinking of all the dishes I’d love to add them to. This Syrian stew, for starters. Even though the seeds are not something you have to have to make this stew happen, it’s something I did have and it made beautiful, floral sense to use them alongside orange peels and fresh tomatoes and delicately spiced meatballs. Let’s not act surprised to see orange peels in this pot. The combination of spiced tomato broth with citrus and floral undertones will always be my thing. You can omit them if you’d like, but why not give it a try? I’ve seen you over there skipping that part in 90 percent of my recipes (I’m laughing). And as for the zucchini, I usually stuff them with this meat and rice mixture (hashu), but look at how …

mexican corn chowder

Sitting at the corner table in Estia’s Little Kitchen with Connie, a spoonful of corn chowder in my mouth, I’m immediately taken back to my previous home in Queens. A burst of heat and plenty of cilantro in the broth is exactly how I enjoyed Momma Lupe’s soups. I called a gentleman over and asked in a single word, “tomatillos?” And in a single word returned,“poblanos.”Again I was back in a little kitchen of my own, in another time and place, where sounds of the blender filled the room as poblanos and cilantro became one, beautiful green. Gratitude to this garden-to-table restaurant where everyone was friendly and most likely family, for allowing me a taste of memory. Our waiting area was the best wait I’ve ever experienced in my life. They serve iced coffee in a truck out back where they are currently growing many lettuce greens and herbs, cucumbers, squash, tomatoes. Check out that dragonfly chillin’ on a garlic scape. We walked around til our names were called and we made sure we would …

lentil and sweet plantain chorizo soup

This was on the very top of my list of older recipes I needed to revisit. And since every new viewer lately has been turning to it, it was time for a new look. Using odds and ends from the fridge, I whipped up something I had to jot down and share with you–right after putting the spoon down. It’s seriously GOOD. It’s also a reminder as to how my blog got its name. Cook with what you already have, with a sort of witchery, going with your gut and, how Frank O’Hara would put it, on your nerve. This soup is a combination of spicy, savory, and sweet. You probably already have some of these ingredients at home and if not, it’s still pretty easy and inexpensive to get. Pick yellow plantains that are heavily black-spotted if you like them more on the sweet side like I do. Not entirely black, though. That kind of ripeness turns to mush when cooked. We’re currently growing a lot of oregano, both Greek and Italian, and that’s …