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Category: Soups

February 12, 2025 jgrusseLeave a comment

Leftover Costco Rotisserie Chicken Gumbo

What to do with the remains of a Costco rotisserie chicken after using it for chicken pasta salad and sliced chicken sandwiches?  Why, of course, make the baby brother of Leftover Thanksgiving Turkey Gumbo.  Basically, just half everything.  Delicious!  This batch made 4 servings and took about an hour and a half.

Chicken, Soups
January 4, 2025January 4, 2025 jgrusseLeave a comment

Shrimp Bisque

We had 2 pounds of shrimp thawing for shrimp cocktail for a family dinner when it got called off because of sick family members.  We decided to turn the shrimp into a bisque to soothe the sour throats of the sick.  We based the bisque on a recipe by Ina Garten, with the biggest change Read More …

Fish & Shellfish, French Cuisine, Soups
July 2, 2024July 4, 2024 jgrusseLeave a comment

Yakamein

Yakamein is a popular soup in New Orleans.  It is easy to make and tasty.  It reminds me of an Americanized version of Pho (although it clearly is derived from a Chinese vs. a Vietnamese soup).  Like Pho, people can customize their broth to make it saltier, sweeter, and/or spicier.  This version serves 4 and Read More …

American Cuisine, Beef, Soups
November 4, 2023November 4, 2023 jgrusseLeave a comment

Romanian Pork and White Bean Soup (Ciorba de Porc)

Since we recently went to Romania, I have kept my eyes open for Romanian recipes to try.  I spotted one on 177MilkStreet.com which I tried with success.  The unusual parts of this soup are that it is flavored with caraway seeds and vinegar, and garnished with Pickled Red Onions.  This will Take about 2 hours Read More …

Balkan Cuisine, Pork, Soups
January 6, 2023January 6, 2023 jgrusseLeave a comment

Pho Bo (Vietnamese Beef Noodle Soup)

Carol has been in the mood for Pho lately, and inconveniently, our closest Vietnamese restaurant recently closed.  She also spotted a copy of Lucky Peach magazine’s The Pho Issue (Summer 2016), so we decided to make it ourselves with good results.  This will make enough broth for 6-8 servings.  I ate mine with the usual Read More …

Soups, Vietnamese Cuisine
April 15, 2022April 15, 2022 jgrusseLeave a comment

Curry Soup Noodles

This was a good Lenten lunch, adapted from a recipe in Mark Bittman’s The Best Recipes in the World.  It is Malaysian and origin and is similar to Laksa.  It could be made with shrimp or chicken.  This made 4 servings and took about 45 minutes.  With 1 serrano pepper it was moderately spicy. 3 Read More …

Malaysian Cuisine, Soups, Vegetarian
July 30, 2021July 30, 2021 jgrusse2 Comments

Chilled Tomato Soup with Preserved Tuna and Hard-Boiled Egg

This cold Spanish tomato soup is an alternative to gazpacho.  The main differences are that it does not include cucumber, peppers, or parsley, and is therefore less like a liquefied salad, and it does include tuna and hard-boiled egg.  This recipe is adapted from the Wall St. Journal.  The original article thinks this would make Read More …

Soups, Spanish Cuisine
May 10, 2021May 10, 2021 jgrusseLeave a comment

Cold Buttermilk and Shrimp Soup for Two

This cold soup is based on a recipe in a famous and eccentric old cookbook, M.F.K. Fisher’s How to Eat a Wolf.  She wrote this book in 1942, during wartime rationing, and added extensive margin notes for a later addition about 1954.  It consists of ideas on how to eat economically and with limited availability Read More …

American Cuisine, Soups
January 23, 2021January 23, 2021 jgrusseLeave a comment

Sapporo-Style Butter Corn Miso Ramen

This post will be more of a commentary and memorialization of a recipe rather than the recipe itself.  I recently bought Tim Anderson’s Tokyo Stories which is about the wide range of Japanese foods available in contemporary Tokyo, and I picked this dish to try because it was an example of the breadth of styles Read More …

Japanese Cuisine, Soups
December 28, 2020December 28, 2020 jgrusseLeave a comment

Kamo Nanban Soba

Carol made for lunch yesterday a variation on a recipe in Japanese Soul Cooking. Her main change was substituting sliced pork loin for duck breast, since it was easier to get and adding fresh shitake mushrooms (since she likes them.) I am not including the recipe in this posting.

Japanese Cuisine, Soups

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