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This is absolutely my favorite soup to make (and eat!). It's delicious hot or cold -- so it's versatile for any season. I can't wait until my heirlooms are ready to pick, and I can make it again. It's a little labor-intensive, but so very worth it. As usual, I don't write official recipes, but will tell you about my method.
I quarter the tomatoes, slice some onions (shallots would be great here, too, but I use sweet onions), add some whole garlic cloves, and throw them into an oven with olive oil, thyme, salt and pepper.
I roast them until the onions are soft...
Then I add chicken stock, puree everything with a stick blender, and strain it twice. The result -- a sweet, savory and silky bisque. Lovely by itself or with bread to sop it up -- you won't want to leave a drop. =)
Last year for Christmas, my parents gave me Casa Moro, the second cookbook from Moro Restaurant in London, UK. I was flipping through meat recipes, trying to get inspired (I had a package of ground lamb that was begging to be cooked). I came upon a dish of lamb seasoned with (what we Americans typically consider to be) sweet spices. This is what I love most about Middle Eastern and North African dishes -- the combination of the sweet and the savory.
My interest in this type of cuisine was sparked by this post on Heidi Swanson's 101 Cookbooks. The combination of savory flavors with the fresh sweetness (and pucker) of pomegranate was just sooo intriguing! I can't describe to you how much I love cold salads, especially ones that are laced with so many different textures.
Anyway -- back to my lamb! I started by sautéing onions and garlic in a little olive oil, then adding vegetable stock and bringing the whole pot to a boil. I mixed some milk-soaked bread, diced garlic, chopped parsley and spices (including smoked paprika, black pepper, cumin, cinnamon, and allspice) into the lamb and then made bite-sized meatballs. Once the broth came to a boil, I tossed in my mini meatballs and some chopped kale. As the pot bubbled away, the spicy flavors from the meatballs infused into the stock, creating a delicate broth.
This soup is light, but packed with flavor!
Last night for dinner, my host mom made fabada, which is a traditional bean soup. Our's had white beans, chorizo, and ham. She also made us huevos al plato, which is a delicious (and beatifully-arranged!) dish made of peas, ham, chorizo, eggs, and tomato sauce. I should have taken a picture, but I forgot... Sorry! :(
It's cold out... which usually means that I'm cold. Here's a soup that helps to bring back the warmth!
Chicken Sausage & Vegetable Soup
I begin by sauteeing some onion and garlic in olive oil. When the onion is transparent, I add sliced carrots, diced celery, and chicken sausage bits (I quarter each link, then slice before adding to the pot). I saute until the veggies and sausage begin to caramelize. I add a handful of frozen green beans and stir everything together. I then add salt, pepper, and a few herbs (maybe oregano and thyme, or parsley) before adding chicken stock. I simmer the soup for at least 15 minutes (to let the flavors marry!). A few minutes before serving, I add a bit of orzo pasta. When the orzo is al-dente, serve away!
Soup tips!
- For a richer broth, I often add a chunk of parmesan cheese (after I add the stock) to the pot. Or, if you have the real deal, you can add the parmesan rind. Just make sure you fish it out of the pot before serving!
- For a flavor booster, add fresh chopped parsley to the pot right before serving.
- For soups with Italian or Spanish flavors, drizzle a little extra virgin olive oil over each bowl of soup.
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