Sinigang (Tamarind Fish Soup) Recipe (Jenny)

Ingredients Ingredients:
- 1-1.5 lb Salmon filet, cut into 2-3 inch portions
- 1 tomato (I usually tear the tomato into irregular chunks but you can also just chop it into 1 inch pieces)
- 1 onion, roughly chopped into 1 inch pieces
- Couple handfuls of spinach
- Small daikon radish, thinly sliced
- Sinigang/Tamarind soup base mix- either Knorr brand or Mama Sita's (they might have this at the regular grocery store in the Asian aisle or on Amazon)

Directions

1. Add salmon, tomato, onion, and radish into a pot. Cover with water and bring to a boil
2. Turn heat down to a simmer and add 1-2 tbsp sinigang soup base mix as well as salt to taste (Add one tbsp and taste, can add more if you want a more sour taste. I think I add closer to 2, but I usually eyeball it)
3. Simmer for 30 minutes, then add the spinach a few minutes before serving over steamed rice.

Enjoy!

Implements Pot with cover

Comments
From Jessie and Steven: Delicious, easy, and healthy!

CAULIFLOWER SOUP A LA NIRELLE - 2014

Easy and light but you need a Trader Joe, which we now have in , and some 
Bangladeshi spices.

Ingredients

Everything is chunkily chopped, unless noted, because it will be creamed with an 
immersion wand right in the cooking pot.


1 head cauliflower cut into small bits, esp. The stems.  Discard central part
 1 large onion 
3 cloves garlic smashed
1 large potato, Russet is best
2 to 3 carrots, depending on size, finely chopped
1 stalk celery with leaves, finely chopped
A few grids of aromatic pepper
A big pinch of your fave Garam masala or Bangladesh five spice blend
4 cups TJoe free rang chicken broth, or reduced sodium
1 cup TJoe reduced sodium veggi broth, or a bit more if you like it

Directions

Make a white sauce while veggies are cooking, made of one cup milk, half cup 
Half and Half and half cup water.  Or just use 2% milk, 3Tablespoons flour, 1 
Tabs olive oil and 2 Tabs sweet butter.  Keep warm.

Put all veg and flavoring in large pot with 3 cups chicken soup, bring to gentle 
boil, reduce heat and cook very gently till veg is almost soft, then add 1 cup 
chicken broth and ditto for the veg broth, continue cooking till soft but not 
mushy.   I divide liquids so as not to overlook them, esp the veg broth.

Use wand to partially cream the soup, leaving some bite size bits.  NOW add the 
white sauce and stir with something but not the wand!  This makes it a bit 
fluffier.  Serve hot but do not cook more.  It heats up well in micro ondes.

Adjust spices and serve with fluffy grated cheddar cheese - let diners put a 
spoon full on top of their soup.

Implements

Immersion wand 

Comments

Makes a whole meal. Good with pita bread stuffed with coleslaw and Babaganoush,

or Hommos, and Boar salami wo preservatives, or hot dogs, or small meatballs,

chicken or the like, warmed up in the soup......

Bouillabaisse (Fish Soup) (Ed and Eva)

Ingredients
Crustaceans (not required for Kosher dining): Lobster tail, Mussels (large are better) Raw shrimp, 12 well scrubbed clams, Oysters, Crab in large chunks, ½ lb large scallops.

In addition to the crustaceans, use: 6 lb of fish cut into 1 ½”cubes consisting of the following in any combination, but use some firm & some delicate fish:

Firm fish Delicate fish
Sea bass Whiting
Monkfish Red Mullet
Scrod Haddock
Halibut
Swordfish

Do not use dark fleshed fish such as tuna bluefish, or salmon

¾ cup minced onion
¼ cup minced white leeks
6 minced garlic cloves
1 big bay leaf
a few sprigs of parsley
3 3” strips of orange peel
¾ cup olive oil
1 tsp salt
¼ tsp black pepper
¼ tsp saffron
1 ½ cups canned cut tomatoes including juice
3 quarts liquid – can be a combination of water, fish stock, dry white wine, chicken broth

Directions
Heat olive oil in a large kettle. Add all chopped vegetables & spices. Stir and cook for about 6 minutes, but do not brown.

Add tomatoes, bay leaf, parsley and orange rind and stir. Add other liquids.
Raise the heat and bring to a boil

Add cubed firm fish, and cook 7 minutes

Add delicate fish including cubed lobster and scallops.

Cook 6 minutes. Add shrimp, mussels & clams. Cover and cook until shells are open. Total fish cooking time should not exceed 15 min. Do not serve unopened shellfish.

Serve in deep soup dishes arranged artistically so that each person receives each type of ingredient


Comments
This is my favorite fish dish. It is common in cities that face the Mediterranean. The number of fish listed is large because they should be the “catch of the day”. This is a dish in which you can use your imagination

Serves 10

Red Pepper Soup (Allen, Nirelle, Marylou Hartenstein and Martha Stewart)

Ingredients
8 red peppers
3 carrots, peeled
1 clove garlic
1 pear peeled and cored
1 tbs olive oil
4 tbs unsalted butter
4 cups chicken stock
1 tsp dried red pepper
dash of cayenne pepper
salt and pepper to taste
fresh tarragon to taste

Directions
Thin slice carrots, garlic, pear and 6 red peppers
Saute veggies over medium heat in olive oil, butter, and garlic until tender
Add stock and the various peppers (you could substitute 2 red chilies, taste after the soup is finished, and then add cayenne and dried red pepper to achieve the desired degree of HOT)
Bring to boil, cover, and simmer for 30 minutes
Meanwhile, roast remaining 2 red peppers and place in paper bag for 5 minutes or so.
Wash off skin of roasted pepper with cold running water
Cut up one roasted pepper and add to soup
Puree the soup
Julienne remaining red pepper and add to soup
Garnish with tarragon

Implements
Blender, preferably handheld

Comments
This should serve eight people. Some folks don’t like tarragon. Other garnishes to consider include parsley, oregano, or sour cream. The soup has a lovely color which is brought out by the garnish.

Post-Thanksgiving Turkey Soup (Ed and Eva)

Ingredients
Entire turkey carcass from which the meat has been carved
2 onions
carrots
parsley
2 bay leaves
salt, pepper

Directions
Place the turkey carcass into a big pot. Include all the big bones which should be reserved when the bird is carved. Don’t throw out any of the bones, large or small. Add onions, carrots, parsley, bay leaves, salt, pepper and more or less of any of the goodies which are spread around the kitchen.

Almost cover all these ingredients with water. Less water will make the soup richer. Simmer for one hour. Then throw out all the bones and any unappealing constituents. Cool over night. Remove the fat.

Comments
Voila! Lots of great soup to remind you of the glorious Thanksgiving dinner

Gazpacho (Allen)

Ingredients
- 28 oz cans of tomatoes
1 green pepper-chopped
1 cucumber-skinned and seeds removed
5 pieces of hard Spanish bread
(or 4 slices white bread, crusts removed)
1 Tbs ground cumin
2 or 3 cloves garlic-mashed
1/4 tsp paprika
1/2 cup olive oil
1-1/4 tsp salt
5 tbs wine vinegar
1/4 cup mayonnaise

Garnishes including
1 green pepper-chopped
1 onion-chopped
1 cucumber-skinned, seeded, chopped
4 Roma tomatoes-seeded and chopped
5 slices bread-crusts removed and chopped

Directions
Drain tomatoes and reserve liquid (about 1 cup)
Soak bread in water and squeeze out
Chop pepper, cuke, and bread and place in bowl
Mix mayonnaise, vinegar, salt, oil, garlic and spices
in another bowl
Place half of the tomatoes and half of the other ingredients
in the blender, mix vigorously, and pour into saucepan
Repeat with the remaining ingredients
Check the consistency and add the reserved tomatoe juice
to thin. If you still are not satisfied add some water.
Chill at least for 2 hours. Overnight is better
Serve the soup and pass around the five bowls
of garnishes.

Implements
Blender
5 quart saucepan
5 bowls for garnishes
2 small mixing bowls

Comments
This recipe comes from a friend of mine who found
it in Madrid back in 1967 at a restaurant by the
name of Corral de Morales. He likes to make it and
I like to eat it. If you can't find Spanish bread I would
go for chibata.

Serves about six people

Potato Leek Soup (Diana and Hanne)

Ingredients
3 medium leeks-use the white part
1 medium onion
4 medium sized potatoes-we leave the skins on
4 cups of stock
Fat Free 1/2&1/2 (1 to 2 cups)

Directions
Chop up onions and fry in Dutch oven until soft using 2 tablespoons of butter.
Cube potatoes and add with stock
Simmer for 15 minutes or until tender
Blend in small parts in food processor
When blended return to large part and add 1-2 cups Fat Free 1/2 &1/2
Salt and pepper to taste

Implements
Dutch oven or large soup pot
Food processor
Big spoon

Comments
This is a great winter favorite with garlic bread and salad

Pappa Al Pomodora- (Tuscan Bread Soup) Tamar

Ingredients
Loaf of Italian Bread
Several gloves of crushed garlic(at least 3-4 )
Diced fresh tomatoes
Onion
Virgin Olive oil
Spicy olive oil
Fresh basil

Directions
Soak the bread in water for several hours. The bread should be totally saturated when finished. Combine with all the other ingredients

Implements
Bowl, spoon, garlic press

Comments
This is translated from Tamar’s “Italian grandma”. Tamar says that it is “really, really, good food!” Tamar has heard that if you cut the center out of the garlic glove then this might help to prevent feeling as garlicy afterwards. When completed this recipe has the consistency of crème of wheat

Ginger-Scented Butternut Squash Soup (Wendy)

Ingredients
2 10 oz packages of frozen cooked butternut squash
4 cups chicken stock, broth, or bouillon
1 cup unsweetened applesauce
2 white potatoes, mashed
1 tsp salt (or to taste)
3 tbsp sugar
1 tbsp ground ginger
several pinches each of nutmeg and white pepper
1-2 tbsp butter (optional)

Directions
Combine liquid and frozen squash in the soup pot
Cook over medium heat, spooning the broth over the squash, until the squash has defrosted, about 10 minutes
Add the potatoes, applesauce, salt, sugar, and spices, combine and bring to a boil.
Reduce heat, add butter, cover and simmer gently for 30 minutes
Adjust seasonings

Implements
Medium sized soup pot
Blender or food processor (optional)

Comments
For a smoother texture, transfer to a blender and blend. I find that blending some of the soup and leaving some with texture results in a satisfying combination.

Very Quick Black Bean Soup (Wendy and Susan)

Ingredients
1 box of Fantastic Foods black bean mix
4 cups chicken broth, bouillon or water
Salsa to taste: I use up to half a jar of medium salsa
(Optional) juice of ½ to 1 lemon

Directions
Heat liquid to boiling
Stirring, add back bean mix
Add salsa and lemon juice
Turn down heat and simmer for 10 minutes, stirring and scraping the bottom of the saucepan to prevent sticking
(Optional) Serve garnished with chopped greens, a dairy topping of your choice, grated cheese, corn chips, hot sauce, etc….

Implements
Saucepan
Spoon for stirring

Comments
This very quick and hearty soup is a favorite for everyone in our family.

Black Bean Soup (Steven and Jessie)

Ingredients
2 cups dried black beans
1-2 Tbs olive or canola oil
3-4 cloves garlic (minced)
3/4 cup chopped red onion
1/2 red pepper diced
1/2 green pepper diced
A few sprigs fresh cilantro, chopped
2 tsp ground cumin
Sea salt and black pepper to taste
Lime juice
Cayenne pepper

Directions
Wash and soak beans overnight. Rinse well and cook in 4 cups water (to cover) until soft (about 1 3/4 hour). Add more water if needed.

During last 1/2 hour of bean cooking, prepare garlic and vegetables. Saute onion and garlic in oil until translucent, and then add diced peppers. Cook briefly, adding cumin, sea salt, black pepper, and cilantro.

When beans are soft, add vegetables to beans and simmer till mixture blends.

When serving soup, add a squirt of lime juice and a dash of cayenne pepper. You can also add shredded cheddar cheese on top if you like.

Lentil Soup (Paul and Betsy)

Ingredients
2 cups lentils
8 cups chicken broth
14 ounce can diced tomato
1 tsp dried thyme
celery
carrots
parsnip
cooked brown rice
1 lb sausage (hot)
garlic
onion
11/2 tsp balsamic or red wine vinegar
salt
pepper

Directions
Cook lentils in broth with tomato and thyme until soft, about 30 minutes. Meanwhile, stir fry sausage, onion and garlic. Cut up vegetables as desired. When lentils are done cooking, add sausage and vegetables. Cook until vegetables are tender. Add rice, vinegar, salt and pepper. Note: Rice can be cooked with lentils, just add extra liquid to compensate.

Dutch pea soup (Erwtensoup) (Allen and Nirelle)

Ingredients
1 pig’s trotter and one ear
1 cup bacon cut in squares
4 frankfurters
1 lb potatoes-sliced
1 tsp salt
1 celeriac-diced
1 bunch celery greens
2 leeks-cut up
2 onions

Directions
Assuming you have an understanding butcher, please proceed by washing and then soaking 2 cups of split green peas in lots of cold water (say 3 quarts) for 12 hours. Then boil gently for 2 hours in the same water. Add the trotter, ear, and bacon and simmer another hour. Add all the other ingredients except the franks and simmer until everything is done and the soup is smooth and thick. Add the franks for the last ten minutes. The Dutch usually simmer the soup for three hours. The soup should get so thick that when it cools it can be cut with a knife. Like so many good recipes this one is even better when reheated the next day. So cook enough for tomorrow’s dinner.

Comments
(CAUTION—this won’t work unless you start preparing at midnight for your next evening meal.)

What distinguishes Dutch pea soup from English or American pea soup are the pig’s trotter and ear, and celeriac. If you can’t find those ingredients, please turn the page for the next soup recipe.

Tomato Rice Soup (Jessie and Steven)

Ingredients
1 clove garlic, finely chopped
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 Tbs flour
¾ cup raw rice
1 28-oz can tomatoes
Salt and pepper to taste
1 Tbsp sugar
1 tsp oregano and 1 tsp basil
3 cups milk, heated
1 Tbsp butter or margarine

Directions
Saute garlic, onion, celery, and carrot until onion is well done. Add flour and rice and stir briefly. Add tomatoes, salt, pepper, sugar, oregano, and basil. Cook until rice is done. Add milk and butter and heat but do not boil.

Comments
I first made this in the late 70s in College. It’s probably from one of those crunchy granola cookbooks such as Diet for a Small Planet. If you want, use brown rice and whole wheat flour for a true flavor of the times.