Here’s a dish we made a few weeks ago from The Ultimate Soup Bible. A salmon fillet is cut on the diagonal into thin slices which are seared and then placed into a bowl of steaming hot, richly-flavored broth and udon noodles. Baby bok choy adds color and some crunch.

Oh my god, it’s a miracle.

Chris says:

What?

Lisa says:

Okay, two miracles. One, you’re updating the blog. Two, the recipe doesn’t include mushrooms.

Chris says:

Since when are mushrooms a problem?

Lisa says:

They’re not… it’s just… I’ve gotten comments. I’ve heard things.

Chris says:

Uh…

Lisa says:

Yeah. People are starting to think that’s all we eat.

Chris says:

Well we do like mushrooms.

Lisa says:

That’s true… but… I’m just saying. That last post has been up there for a while. I was wondering if we were going to change the blog’s name to WeHeartShrooms.com…

Chris says:

Hey if that’s not registered yet, I’m gonna grab it. So…

Lisa says:

…yeah?

Chris says:

You want to talk about this dish at all?

Lisa says:

Oh yeah, right! I loved it! Those really thin slices of salmon were awesome. And I just love a big bowl of soup.

Chris says:

Same here — I hadn’t grilled such thin slices like that before. It worked out well. And those thick udon noodles are great for slurping. You know how much I love the slurping.

Lisa says:

Yes. Yes I do. And I guess if the biggest complaint about a dish is how loud it is when your dining partner eats it… well that’s really not much to complain about at all.

Salmon and Baby Bok Choy Ramen
6 cups vegetable stock
1 tbsp minced fresh ginger
2 garlic cloves, crushed
6 green onions, sliced
3 tbsp soy sauce
3 tbsp sake
1 lb salmon fillet, skinned
1 tsp peanut oil
12 oz udon noodles
4-5 baby bok choy, broken into leaves
1 fresh red chili pepper, seeded and sliced
1 cup bean sprouts
salt and pepper

Pour the stock into a pot and add the ginger, garlic, and a third of the green onions. Add the soy sauce and sake, and bring to a boil. Lower the heat and simmer for 30 minutes.
Meanwhile, cut the salmon at a severe angle into 12 slices. Brush a grill pan with the oil and heat until very hot. Sear the salmon slices for 1-2 minutes on each side until tender. Set aside.
Cook the udon noodles as per the directions, then drain and cool under cold running water. Drain again.
Strain the broth into a clean pot, season, and bring to a low boil. Add the bok choy.
Divide the noodles among 4 deep bowls, along with the salmon slices, green onions, chili, and bean sprouts. Ladle in the broth.

4 Servings.

Does anything smell better than roasted garlic?

Lisa says:

I doubt it — and you can really smell it in this soup!

Chris says:

I like this soup more with every spoonful… I wish I had used juuust a little less veggie broth, it’s a little on the thin side for me.

Lisa says:

Yeah, it’s a bit thin, but tastes really good. And the salsa seemed really hot at first, but it’s less spicy once you stir it all together.

Chris says:

That sweet-and-spicy combination is a winner.

Lisa says:

I’m not a huge fan of the fresh oregano, though.

Chris says:

Really? I like it, it’s a bit mellower than dried.

Lisa says:

Well, it’s not like it’s ruining my soup — I’m taking this to work for lunch for sure.

Chris says:

Just don’t take our fancy new bowls with you!

Roasted Garlic and Winter Squash Soup with Spicy Tomato Salsa
2 garlic bulbs, outer skin removed
extra-virgin olive oil
1 medium butternut squash, halved and seeded
1 medium winter squash, halved and seeded
2 onions, chopped
1 tsp ground coriander
4-5 cups vegetable stock
2-3 tbsp chopped fresh oregano
salt and freshly ground black pepper
For the salsa:
4 large ripe tomatoes, halved and seeded
1 red bell pepper, halved and seeded
1 large jalapeño, halved and seeded
1 tbsp balsamic vinegar

Preheat the oven to 425 F. Cut the 1/4″-1/2″ off the top of the heads of garlic to expose all the cloves. In a small baking dish, add 3/4 cup of water and a tablespoon of white wine vinegar, then the garlic bulbs. Brush the cut cloves with a little olive oil, then cover the baking dish tightly with foil. On a large baking sheet, place the squash and brush with a little olive oil. Next to the squash, add the tomatoes, bell pepper, and jalapeño. Roast the vegetables for 25 minutes, then remove the tomatoes, bell pepper, and jalapeño. Reduce the heat to 375 F and cook the squash and garlic for an additional 25 minutes, or until the squash is tender.
Meanwhile, use a knife to scrape the outer skin off the bell pepper. In a small blender or food processor add the tomatoes, bell pepper, jalapeño, and 1 1/2 tsp olive oil. Pulse until blended but still somewhat chunky. Stir in the vinegar and season to taste.
Heat a tablespoon of oil in a large dutch oven and cook the onions and coriander for 10 minutes over medium-low heat, until the onion is softened but not browned.
Squeeze the roasted garlic out of its skin into the onions and scoop the squash out of its skin, adding it to the pot. Add the stock, 1 tsp of salt and plenty of black pepper. Bring to a boil, then simmer for 10 minutes.
Stir in half the oregano and cool slightly, then use an immersion blender to puree to a smooth consistency.
Ladle into bowls, top each with a large spoonful of the salsa, and sprinkle over the remaining oregano.

4-5 Servings

A very special guest post this evening from Lisa’s brother Chris (yes, another Chris…) and his girlfriend Jenn — a delicious Salmon Chowder from The Ultimate Soup Bible. C&J made an enormous cauldron of the chowder that fed nine or ten lucky souls over the course of two nights. I only had my point-and-shoot camera with me, so I wasn’t able to get as good a picture of the chowder as I normally would — guess, we’ll just have to make it ourselves! (As if we really needed an excuse…) We served the chowder with a few sides and salads we’ve made before, including these roasted yams, a salad featuring arugula and roasted bell peppers, and one featuring layered beets and avocados.

This is wonderful, who made this?

I really like that the broth isn’t super-thick like in a lot of chowders.

Tell Chris this chowder is better than a few others I’ve had recently…

Oooh, I like the corn in this. Good addition!

The dill is great — perfect amount.

Great success!

Salmon Chowder
1 1/2 tbsp butter
1 onion, finely chopped
1 leek, finely chopped
1 small fennel bulb, finely chopped
1/4 cup all-purpose flour
7 cups chicken stock
2 medium potatoes, cut into 1/2 inch cubes
1 lb salmon fillet, skinned and cut into 3/4 inch cubes
1 can corn, drained
3/4 cup milk
1/2 cup whipping cream
2 tbsp chopped fresh dill
salt and freshly ground pepper

Melt the butter in a large pan. Add the onion, leek, and fennel and cook for 6 minutes until softened. Stir in the flour and reduce the heat to low. Cook for 3 minutes, stirring occasionally with a wooden spoon. Add the chicken stock and potatoes to the mixture in the pan. Season with a little salt and black pepper. Bring to a boil, then reduce the heat , cover, and simmer for 20 minutes or until the potatoes are tender. Add the salmon and simmer gently 3-5 minutes until just cooked. Stir in the corn, milk, cream, and chopped dill into the pan. Cook until just warmed through, stirring occasionally. Do not boil. To thicken, smash some of the potatoes against the side of the pot. Adjust the seasoning to taste, then ladle into warm bowls.

4 (large) Servings

Carrie came over this week for dinner and we enjoyed this crab soup with a spinach salad and plenty of wine. The cilantro relish was a big hit, and though crab is expensive, it was totally worth it in this dish. We all loved it! The recipe comes from The Ultimate Soup Bible.

Carrie says:

Yum, I love crab!

Lisa says:

This soup is awesome…

Chris says:

I think there’s probably a bit too many noodles, but other than that I’m in love with this soup!

Lisa says:

Too many noodles in the recipe?

Chris says:

Nah, the recipe itself is probably a good amount, but my estimating skills are lacking. Determining five ounces out of a package of 16 when some unknown portion of them have already been used apparently is a challenge for me.

Lisa says:

The cilantro topping is awesome.

Carrie says:

Can I have more?

Chris says:

Yes! Let’s finish the batch!

Lisa says:

Leave room for dessert…

Dungeness Crab Soup with Cilantro Relish
SOUP:
2 tbsp extra virgin olive oil
1 red onion, finely chipped
2 red chilies, seeded and finely chopped
2 cloves garlic, minced
1 lb fresh Dungeness crab meat
2 tbsp chopped parsley
2 tbsp chopped cilantro
juice of 2 lemons
1 lemongrass stalk
4 cups chicken stock
1 tbsp Thai fish sauce
5 oz angel hair pasta, broken into 2-3 inch lengths
salt and fresh ground pepper

RELISH:
1 cup cilantro leaves
1 green chili, seeded and chopped
1 tbsp olive oil
1 1/2 tbsp lemon juice
1/2 tsp ground roasted cumin seeds

Heat the oil in a large dutch oven and add the onion, chilies, and garlic. Cook over medium-low heat for 10 minutes until the onion is very soft. Transfer the cooked onion mixture to a bowl and stir in the crab meat, parsley, cilantro, and lemon juice, and set aside.
Bruise the lemongrass on a chopping board. Pour the stock and fish sauce into the dutch oven. Add the lemongrass and bring to a boil, then add teh pasta. Lower the heat and simmer uncovered for 3-4 minutes until the pasta is just tender.
While the soup is simmering, prepare the relish by using a mortar and pestle to make a coarse paste of the cilantro, chili, oil, lemon juice, and cumin.
Remove and discard the lemongrass from the soup. Add the crab mixture into the soup and season with salt and pepper to taste. Bring to a boil, then set on low and simmer for two minutes.
Ladle the soup into four bowls and put a spoonful of the cilantro relish in the center of each.

4 Servings

Lisa says:

This is so good! I like the cod, though it’s not as salty as I’d expected.

Chris says:

Soaking for over a day will do that, I guess.

Lisa says:

Never in a million years would I have thought to put mashed yams in the middle of a soup!

Chris says:

Mashed Yams? More like Mashed YUMS!

Lisa says:

I know! We should make the yams on their own, too — so good.

Abbie says:

I like our mountain of potatoes… I’d live on it if I were this big…

Chris says:

You may not realize that the people out there can’t see you touching your fingers together to indicate that “this big” means “miniscule”.

Abbie says:

Um, it’s kind of implied if I refer to it as a “mountain” of potatoes.

Chris says:

Good point.

Caribbean Salt Cod and Okra Soup
——————————–
1/2 lb salt cod, soaked for 24 hours, with several water changes
1 tbsp olive oil
3 garlic cloves, chopped
1 onion, chopped
1 jalapeño, seeded and chopped
6 plum tomatoes, peeled and chopped, or 1 32-oz can whole tomatoes, drained and chopped
1 cup white wine
2 bay leaves
3 3/4 cups water
8 oz okra, trimmed and cut into thirds
8 oz spinach
salt and pepper

For the potatoes:
1 1/2 lbs yams
juice of 1 lemon
1/4 cup butter
2 tbsp heavy cream
1 tbsp chopped chives

Drain and skin the salt cod, then rinse under cold water. Cut into bite-sized pieces and set aside. Heat the oil in a large, heavy pan. Add the garlic, onion, and jalapeño and cook for 4-5 minutes over medium-high heat until softened. Add the salt cod and cook for another 4 minutes until it begins to color. Stir in the tomatoes, wine, and bay leaves and bring to a boil. Add the water, return to a boil, reduce the heat, and simmer for 10 minutes. Add the okra the soup and cook an additional 10 minutes. Stir in the spinach and cook for 5 minutes until the okra is tender. While the soup is cooking, prepare the yams. Peel the yams and cut into large dice, then place in a pan with the lemon juice and add cold water to cover. Bring to a boil and cook for 15-20 minutes, until tender. Drain well, then return to the pan to dry over the heat for a few minutes. Add the butter and cream, and mash the potatoes. Season as desired. Add the chives.
Season the soup with salt and pepper. Spoon portions of the yams into the center of six bowls and ladle the soup around it. Serve and enjoy!

6 Servings

Chris says:

It must still be winter; so many soups!

Lisa says:

They definitely warm you up… I like the creaminess of this one.

Chris says:

Yep, and it was pretty easy to make, right?

Lisa says:

Uh, yeah… you were right here helping.

Chris says:

Yeah well I know that, and you know that, but the people out there reading this sure don’t.

Lisa says:

Riiight… the “people out there”… okay then — “Yes, this was a really easy recipe to make”.

Chris says:

…and it made a bunch — I bet I know what you’re having for lunch tomorrow!

Vegetable and Herb Chowder
————————–
2 TB butter
1 onion, finely chopped
1 leek, finely sliced
1 celery stalk, diced
1 yellow or green bell pepper, seeded and diced
2 TB chopped fresh parsley
1 TB all-purpose flour
5 cups vegetable stock
12 ounces potatoes, diced
a few sprigs of fresh thyme or 1/2 tp dried thyme
1 bay leaf
1 cup young green beans, diagonally sliced
1/2 cup milk
salt and ground black pepper

Melt the butter in a heavy pan and add the onion, leek, celery, bell pepper and parsley. Cover and cook gently over low heat until the vegetables are soft.
Add the flour and stir until well blended. Gradually stir in the stock. Bring the mixture to a boil, stirring frequently.
Add the potatoes, thyme and bay leaf. Simmer, uncovered, for ten minutes.
Add the beans and simmer for a further 10-15 minutes until all the vegetables are tender.
Stir in the milk. Season with salt and pepper. Heat through. Before serving, discard the thyme stalks and bay leaf.

4 Servings

Tonight I finally got around to making a soup from The Ultimate Soup Bible, a cookbook we got from Lisa’s brother at Christmas. This easy to make tomato soup is made with Israeli couscous (which is much larger and chewier than regular couscous), onions, tomatoes, garlic, cilantro, and mint; the soup has a great aroma and wonderfully garlicky flavor. It should appear in the rotation pretty regularly. We loved it.

Lisa says:

I love Israeli couscous… and this soup is so colorful.

Chris says:

It’s delicious. I like the cayenne: it’s subtle — just a slight tingle in the back of the throat.

Lisa says:

Oh *that’s* what that is. I was worried I was coming down with something.

Chris says:

Well, you’ll feel the blues if I take your soup away.

Lisa says:

Yeah, I will — I definitely want to have this again…

Chris says:

You’re in luck, then. The recipe makes so much that we’re having leftovers tomorrow night!

Lisa says:

Wahoo!

Tomato Soup with Israeli Couscous
———————————
2 tbsp olive oil
1 onion, chopped
2 medium carrots, chopped
14 oz can chopped tomatoes
7 garlic cloves, chopped
6 cups chicken stock (or vegetable stock, if you’re veg.)
1 1/3 cups Israeli couscous
3 mint sprigs, chopped
5 cilantro sprigs, chopped
1/4 tsp ground cumin
cayenne pepper, to taste
salt and ground pepper, to taste

Heat the oil over medium heat in a large saucepan. Add the onions and carrots and cook until they are soft, about 10 minutes. Add 1/2 the garlic and the remaining ingredients to the pan. Bring the soup to a boil, add all but 1 tsp of the chopped garlic, then reduce the heat and simmer for 7-10 minutes, stirring occasionally, until the couscous is tender. Remove from the heat, stir in the rest of the garlic, and ladle into bowls. Serve with warm sourdough bread.

4-6 Servings