Really Easy Soup

Add to a pot:
1 1/2 Cups Chicken Stock
1/2 Cup Pureed Tomato
2 Carrots, diced
1 Onion, diced
1 Cup Broccoli Florets 
2 Teaspoons Worcestershire sauce

Two Cooked Chicken Breasts, diced 

Simmer for 30 minutes. 
Add salt and pepper as desired.

Beef & Barley Soup

Poor barley has somehow gotten the short shrift in the grain world. This is sad, because barley is totally terrific- chewy, nutty, and wholesome. It's also really easy to prepare- you can simply boil one cup of barley in three cups of water for 25 minutes and you're good to go. Better yet, you can make my amazing beef & barley soup, and see first hand how tasty this little grain is.

Begin by browning:
2 Lbs. Chuck or Top Round, cut into 2 inch squares

Remove from pan.
Add:
4 Carrots, quartered
3 Ribs Celery, halved
1 Large Onion, diced into large chunks
1 Parsnip, halved
4 Whole Cloves Garlic

Cook veggies for 5 minutes, and then return beef to pot.
Add:
2 Cups Beef Stock
1 Cup Purred Tomatoes
1 Cup Stout Beer
2 Tablespoons Dried Italian Seasoning

Bring to a boil, reduce heat to medium-low.
Cook 1.5 hours.

Remove as much of the celery, parsnip, and garlic as you can.
Wash and then add:
3/4 Cup Barley

Cook for one more hour, stirring every 15 minutes.

*To shorten final cooking time, you can start the barley in a separate pot. Cook it for the first 30 minutes in this pot, drain, and cook the final 30 minutes in the soup pot.

*You don't have to remove the celery, parsnip, and garlic. I like to do so because I feel it helps the final texture of the soup.

Chicken Soup (Of the Jews)

I hadn't been planning on posting two recipes in a row, but I have a feeling the cold spell won't last.  Yup, it's actually cold enough in Los Angeles to make soup.  (Note: It is NOT cold enough to wear a parka.  If you are an Angeleno who breaks out the mittens and scarves when the temperature drops below 65, please email me.  We're going to take a little field trip.  To Canada.)

I thought this recipe was pretty timeless, but, this time around, I actually found a way to improve it.  Amazing.

1 Big Old Chicken

5 Carrots

5 Stalks Celery, including leaves

1 Onion

2 Parsnips

1 Turnip

Salt

Big old chicken?  Indeed.  The older the bird, the more flavor in the bones.  So look for a chicken labeled 'roaster'.  

Rinse the chicken.  Place it in a large stock pot, and cover with cold water.  Bring to a boil, and let the scum rise to the top.  Remove chicken, and rinse both the bird and the pot.  Return the chicken, add remaining ingredients.  Cover with more cold water.

Simmer for about 4 hours.  Simmer, my friends, not boil.  Strain broth.  Save the chicken and carrots, they're good eating.  Compost the rest.  

If you want a really clear broth, you can return the strained soup to the pan, and add two lightly beaten egg whites. Allow to boil for a few minutes, and the extra junk will be picked up by the congealing protein in the egg.  Strain this through a cheese cloth.  The result will be a nice clear broth.  For me, the work/flavor/beauty ratio favors work waaaay to much to make this worthwhile.  But, if this sort of thing matters to you, do it!

Now for something special: Right before serving, I chopped a small handful of celery leaves and added them to the soup.  Balls.  I enjoyed this much more than adding chopped dill, which is the traditional garnish.

Pho, The Making Of

Took my first stab at making pho. I was pretty happy with the results, but it still has a way to go.

I started by making a chicken stock. I started with a bunch of chicken bones, took the water to a boil, added an egg white, and after 5 minutes dumped the contents. This was done to remove all the excess crap from the chicken and create a clear stock.

After returning the chicken bones, I added carrots, onions, garlic, ginger, coriander seeds, juniper berries, and cardamom. I'm not sure if I'd use the last two again, and if I did, I'd use less. Added water to cover, brought to a boil, covered, reduced to simmer, and went to Oktoberfest. When I returned home, I (carefully!) filtered the contents and retained the stock. The carrots went to my dog, Lucy. She was happy.

The next day, I returned a portion of the stock to pot, added chicken breast that I had poached the previous night. After simmering for a few minutes, I added green onions, cilantro, basil, and the juice of half a lime. I let that simmer, added rice noodles, and served.

Next time I will adjust the ingredients of the stock, the proportion of lime juice, and try to find thai basil.

Though I wouldn't do this (!!!), you could make this with vegetable stock and use tofu in lieu of chicken.

Alright, this one requires a good amount of effort and time.  Still, it's worth it, and you can do it!  Feel free to use a pre-made stock- it will be easy to do if you go that way.