Pretty sure I’m going to develop a scented candle based on how good this soup smells while it’s cooking. I actually wanted to create a whole line of delicious savory-smelling candles, but my dog talked me out of it. She says that would mess with her head.
STRAINED LENTIL SOUP | SUÅNZME MERCİMEK CORBASI
Region: Eskişehir, all regions
FESTIVE MEATBALL AND CHICKPEA STEW | TIKLİYE
Region: Şanlıurfa, Southeastern Anatolia
Recipe provided by chef Kwame Onwuachi of Kith and Kin in Washington, D.C. Francis Lam talks with Onwuachi about the dish and many more topics in their inteview from our episode "Kwame Onwuachi - Notes from a Young Black Chef."
This is what I make when I feel like eating something green and vibrant, but the green tide of spring hasn’t yet arrived. I use frozen peas and fava beans. (I double-pod mine, which I know takes ages, so there is no need to if you are in a hurry. To double-pod the frozen ones you’ll need to leave them in a bowl of boiling water for a few minutes before you can pop them out of their little pods.)
Persian Spicy Fish and Herb Stew | Ghalieh Mahi
This comforting soup is wonderfully creamy, with warm and satisfying hits from coriander, cumin and, most importantly, fresh turmeric. When in season, fresh turmeric is available from many supermarkets and Indian grocery stores, and you may well be able to find it online. You could use ground turmeric for this recipe if you can’t find fresh, but bear in mind its flavour is more powerful than that of fresh. The lentils and chicken work very well together, but if you prefer you can make a vegetarian version by omitting the chicken and doubling the quantity of lentils. And, as a change from soup, you could try this dish with rice and a dollop of yogurt on top.
Don’t you just love how soup chases away chills, soothes the soul, nurtures the appetite and leaves you feeling warm and loved all over? I do! This soup won’t blow you away with robust flavours; it’s far more subtle than that and I think that is its overall charm.
This is my take on the traditional Mexican soup, a tomato-based broth that’s made super aromatic by garlic and onions, plus a little heat from jalapeños. It’s hearty enough to fill you up, but it’s not going to bog you down for the rest of the day. This soup is simple enough for a weekday meal, but it’s also a fun dish to entertain with because you can set out a big spread of toppings such as chopped onion and scallions, sliced radishes and jicama, Homemade Tortilla Chips (recipe below) —or store-bought— guacamole or sliced avocado, a variety of grated cheese—you get the idea! It’s especially perfect as a lighter option when having people over to watch a big game on TV. If you are going to be serving this for a crowd, you can leave out the chicken and use veggie broth instead to make this vegetarian-friendly. Then add shredded chicken (or short ribs or pulled pork) to your toppings bonanza for the meat eaters.
For an authentic tasting Thai coconut soup recipe made with readily available ingredients, we developed an acceptably rich base by using equal parts chicken broth and coconut. Our "magic bullet" substitution: jarred red curry paste, which includes all the exotic ingredients we were missing. Just adding a dollop at the very end of cooking and whisking it with pungent fish sauce and tart lime juice allowed all the classic flavors of the best Thai chicken soup recipe to come through loud and clear.