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Do You Know the World's Soups?

YumSugar — Tue, 27 Jan 2009 03:00:08 -0800

January is the dead of Winter, so it only makes sense that it's also National Soup Month. There's nothing quite like a steaming hot bowl of soup to warm the stomach and spirit. Since every culture in the world has soup in its repertoire, I'm going to test your knowledge of soups from around the globe. I'll name the ingredients, and you guess the soup. Ready? Let's get slurping!

Source

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Make Way for Miso!

YumSugar — Wed, 10 Jan 2007 15:03:12 -0800

Turns out that a bowl of delicious miso soup may burn belly fat. Since this is great news and since it's still National Soup Month, I thought I'd pass on this great little recipe. You could always make miso soup with an instant packet (just add water), but a homemade version is going to be a little heartier and taste a lot better. Unfortunately you will need to find miso paste (try Whole Foods or some place like that), but if you can track it down, it'll be worth it. To check out a recipe for vegetable miso soup, read more

Vegetable Miso Soup
From The Canadian Living Test Kitchen

6 cups (1.5 L) Vegetable stock
6 cups (1.5 L) Water
1/2 cup (125 mL) Medium soybean miso
1 Pkg (12 oz/375 g) extra-firm tofu, cut in 1/4-inch (5 mm) cubes
2 cups (500 mL) Sliced mushrooms
1 Sheet nori (optional)
2 Carrots, sliced
3 cups (750 mL) Broccoli florets

In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot.

Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.)

If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot.

Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp.

Nutritional Info:
Per serving: about 105 cal, 8 g pro, 4 g total fat (1 g sat. fat), 11 g carb, 3 g fibre, 0 mg chol, 1,128 mg sodium. % RDI: 9% calcium, 12% iron, 48% vit A, 23% vit C, 14% folate.

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Soup for the Soul

YumSugar — Mon, 08 Jan 2007 01:12:56 -0800

On today's date, January 8, in the year 1800, the first soup kitchen opened in London, England. A soup kitchen is a place where soups and foods are served free of charge to low income families and the homeless. There are many different ways to help, you can volunteer, donate money, or offer to make a batch of your favorite soup and deliver it to the kitchen. Since it's National Soup Month and I'll be discussing soups for the next several weeks, I thought this was an interesting fun fact that could motivate us all to do some act of kindness today.

Mmm, National Soup Month

YumSugar — Fri, 05 Jan 2007 10:58:00 -0800

In the long cold days of winter there is nothing more soothing than sitting down to a warm bowl of soup and a glass of wine. Soups chock full of ingredients and flavor are hearty and heating, yet sometimes a simple soup that highlights the goodness of one or two vegetables is the only way to go. I first heard about this technique when I read French Women Don't Get Fat.

Apparently one of the reasons French women stay so thin is because they eat a lot of simple vegetable soups. I propose that tonight we all pretend we are French by enjoying a no frills simple cream of broccoli soup that reader Colormesticky requested. To be French for a night, and to celebrate National Soup Month, read more

Simple Cream of Broccoli Soup
From Food Network

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

In a large pot, melt butter and cook onion until tender over medium high heat.
Add potato and toss to coat with butter.
Add hot stock and bring to a simmer.
Stir in broccoli and return to a simmer.
When potato and broccoli are tender, puree in batches in a blender or food processor.
Return to pot and add cream.
Season to taste and serve warm.

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Oh and if you're interested in (or enjoyed) the French Women book, BuzzSugar pointed out that there's also a book called Japanese Women Don't Get Old or Fat.

January is National Soup Month

YumSugar — Tue, 02 Jan 2007 03:15:16 -0800

At a family gathering on Christmas day, my aunt Anne asked me, what's your favorite comfort food? I knew my response immediately: soup. I love soup! I find it the most comforting food in the winter and even on a cold summer's night. I love it in all forms, purees, broths, chowders, creams, stews. If it's bubbling, hot and full of flavor, I want to eat it. I'm not the only one who loves soup, because January happens to be National Soup month!

In honor of my aunt who started me on the subject of soups, tonight I will make her favorite bacon and crab chowder. I'll make others throughout the month (if you've got an awesome soup recipe, add it to the recipe database), but tonight I celebrate with chowder. To make my beloved comfort food, read more

Bacon and Crab Chowder
From Rachael Ray

Extra-virgin olive oil
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into ½-inch dice
1 large onion, chopped
4 celery ribs from the heart with leaves, finely chopped
½ red bell pepper, finely chopped
1 fresh or dried bay leaf
Salt and freshly ground pepper
3 tablespoons all-purpose flour
2 cups chicken broth
6 cups whole milk
12 ounces lump crab meat, from the seafood counter
3 tablespoons chopped fresh thyme
1 tablespoon seafood seasoning, such as Old Bay
3 tablespoons dry Sherry
4 tablespoons snipped chives
Oyster crackers, optional
Hot sauce

Put a medium pot over medium high heat, add a drizzle of extra virgin olive oil and the bacon and cook until the bacon is crisp, about 5 minutes.
Remove the bacon with a slotted spoon and drain on paper towels.
Pour off a little of the bacon fat, leaving a thin, even layer.
Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened.
Stir in the flour and cook for 2 minutes.
Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot.
Add the milk, cover the pot and bring to a simmer.
Run your fingers through the crab meat to check for shell bits, then combine with the thyme and seafood seasoning.
Uncover the pot, stir in the crab meat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened.
Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.

Serves 4.

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Five Wholesome Pork Dishes

YumSugar — Fri, 10 Oct 2008 05:30:00 -0700

From bacon to egg rolls and sausages to smoked ham, pork is crucial to so many of the things we eat. That's why we're celebrating National Pork Month. To celebrate, take a cue from one of these five ways to prepare succulent, flavorful pork.

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Do You Know What's Cooking This Week?

YumSugar — Fri, 23 Oct 2009 14:30:15 -0700

What a fun week! We spent most of it celebrating National Vegetarian Month, remembering Cookbook Month, and, of course, ramping up for Halloween!

We also logged quality time behind the stove making triple decker Italian sandwiches, gorgonzola mac and cheese, and roasted vegetable soup.

Were you around for it all? Take our quiz to find out.

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Pea Soup Andersen's

YumSugar — Wed, 31 Jan 2007 00:12:00 -0800

Today marks the last day of January and therefore, the last day of National Soup Month. I knew that I wanted to share one last soup with you guys, but I wasn't sure which one. That's when I remembered Pea Soup Andersen's. If you have ever driven up I-5 in California, then you know the place (there are actually a few others, but this is the one I know of). It's the kitschy Danish roadside coffee-shop institution with a world-famous split pea soup. Whenever I visit my brother in LA, I always feel the need to stop and get a bowl for my journey home. Now, I no longer need to drive down I-5 for a taste, I can now make it at home. For the secret Pea Soup Andersen's recipe, read more

Andersen's Split Pea Soup

8 cups water
2 cups green split peas
1 Rib celery, chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp thyme
Dash red pepper sauce
1 bay leaf
Salt
Pepper

Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.

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What's Yummy This Week: YumSugar Weekly Recap

YumSugar — Sun, 14 Oct 2007 11:05:17 -0700

This week we continued to feature a new cookie recipe everyday in honor of National Cookie Month. Some of the highlights include: witch hat cookies, almond cookies, and toffee crunch cookies.
Speaking of cookies, I hope to someday make them in this foldable oven.
Like sports? Why don't you plan the perfect tailgate party?
Make fresh tomato soup while the tomatoes are still ripe.
Test your airplane food IQ.
Alright, you know the drill, we give you butternut squash, heavy cream and sage. What do you plan on making?
It's National Breast Cancer Awareness Month, and I want to know, Do you purchase pink breast cancer products?

If you love cheesecake, but want to give it a new twist, try making a lemon goat cheese cheesecake. I promise you won't be disappointed.
Don't throw away those pumpkin seeds; you should try roasting them instead.
Want fresh olive oil? Why don't you adopt an olive tree?

Reader Recipe: Vegetable and Red Lentil Soup

YumSugar — Tue, 23 Jan 2007 07:02:18 -0800

There's still a few days left in January, and that means there's still some time to celebrate National Soup Month! Today's soup comes from reader twinkle! Her Vegetable and Red Lentil Soup caught my eye and I have been dying to try it ever since I saw it.

To check out her recipe, read more

Recipe from twinkle

Ingredients:

2 Tbs mild curry paste
1 can crushed tomatoes
3 cups chicken stock
1 large carrot, chopped finely
2 trimmed celery sticks, chopped finely
1 medium size potato, chopped finely
1 large zucchini, chopped finely
3/4 cup red lentils
1/2 frozen peas
1/3 cup coconut milk
2 Tbs coarsely chopped cilantro

Method:
Cook curry paste in large heated saucepan, stirring until fragrant. Add undrained crushed tomatoes, stock, carrot, celery, potato and zucchini, bring to boil. Reduce heat; simmer, covered for 5 minutes.

Add lentils to soup mixture; return to boil. Reduce heat; simmer, uncovered for about 10 minutes or until lentils are just tender.

Add peas; return to a boil. Reduce heat and simmer uncovered until peas are just tender. Remove soup from heat; stir in coconut milk and cilantro.

Serves 6

Enjoy!

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