Yellow onion, shroom, green bean, ground pork sausage, bahn mi meatball, orange bell pepper, crispy roasted rice, cauliflower, zucchini, corn, hoisin sauce, oyster sauce, rice wine vinegar, soy sauce, Indonesian pepper sauce, garlic, bay leaf.
A fun Asiany mishmash with rice crisped in the oven. Instead of starting with a mirepoix, today it was duxelles. Tasty.
Didn’t know what bahn mi was, but it looked nummy, so in it went.
Mirepoix: yellow onion, parsley, carrot, celery, green pepper. Bacon, rice, zucchini, crimini shroom, fresh mint, tarragon, sambal oelek, vegetable base, lemon ginger burst juice, black pepper.
Ouu boy that mint really brightened up this concoction, and the Indonesian pepper sauce added some softly-refined heat.
Onion, celery, carrot, green pepper, chicken, corn, rice, tomato, chili powder, cumin.
Michele concocted this tasty treat.
Red onion, chicken, kale, eggplant, shiitake mushroom, rice, liquid aminos, nori komi furikake (Japanese seasoning), lemon ginger burst juice.
Martin was out, and once again we were swamped, so this day I made three soups. This was the quick and dirty third soup, but with some fun Japanese flavors.
Had never seen lemon ginger burst juice before, but it worked perfectly, adding a nice acidic touch.
Bacon, rice, broccoli, zucchini, celery, fresh basil, white pepper, sambal oelek.
The city opened a new cold-weather shelter nearby, and we’ve been swamped. Thus I stayed late and whipped this little devil together. It was extra thick and flavorful, so it likely will be cut into two soups tomorrow.
“I’m not playing the race card. I’m playing the rice card.” Margaret Cho
Mirepoix: onion, celery, bell pepper. Bacon, roasted cauliflower and roasted Brussels sprouts (both roasted in bacon fat), rice, mixed green herbs, onion, vinegar, salt, paprika, bell pepper, worcestershire sauce, corn starch.
Another New Year’s Day special slung out by Martin. Awesome move to roast in bacon fat. Yum.
Onion, carrot, ham, apricot, rice, black pepper, butter, cumin, curry powder, cilantro.
I love that Michele used apricots–added a pleasant sweetness.
“Courage! What makes the flag on the mast wave? What makes the sphinx the seventh wonder? Courage! What puts the ‘ape’ in apricot? Courage!” Cowardly Lion.
Mirepoix: yellow onion rainbow carrot, celery. Pulled pork, liver pate, mini mushrooms, squash, okra, rice, fresh basil, worcestershire sauce, vinegar.
Martin prepared this beauty.
“You can never put too much pork in your mouth as far as I’m concerned.” Lewis Black
Carrot, onion, long-grain rice, basil, vegetable, bonito flakes, rice wine vinegar, sugar, white vinegar, soy sauce, ginger
Martin’s Trifecta Part I
I was out this week, and there was heavy customer flow, so Martin made three soups this day. Can’t say how they tasted, but the use of bonito flakes is fabulous.
Onion, celery, carrot, corn, peas, roasted chicken, cumin, pepper, Italian seasoning, brown rice, chili pepper
Michele very smartly used frozen peas and not those nasty grey limp insipid canned peas. Shudder.
“Peas baffled me. I could not understand why grown-ups would take things that tasted so good raw, and then put them in tins, and make them revolting.” Neil Gaiman
Onions, tenderloin, sirloin, potato, potato gratin mix, dijon mustard, tarragon, garlic, risotto rice with porcini.
Hooray for beef. “Fetchez la vache”.
Roasted carrot, broccoli, and cauliflower. Chicken, rice, curry powder, cumin, hummus, turmeric
A tasty pot made by Michele.
Does Steph Curry like curry?
Onions, carrot, celery, beet, parsnip, potato, ground turkey, Italian seasoning, sherry, cumin, garlic butter, thyme
Another killer from Michele.
“Who was this blundering idiot who said, ‘fine words butter no parsnip?’ Half the parsnips of society are served and rendered palatable with no other sauce.” William Makepeace Thackery
Onion, carrot, celery, chicken thighs, broccoli, black pepper, Italian seasoning, rosemary, curry powder, rice, cheddar cheese.
Fresh rosemary. Oh so good, and it really added umph. Michele made this classic.
Mirepoix: yellow onion, celery, poblano pepper. Green beans, broccoli, red bell pepper, sesame ginger marinade, soy sauce, fish sauce, garlic, plum sauce, sesame oil.
Great combo. The plum sauce really set this off.
“What is more mortifying than to feel you have missed the plum for want of courage to shake the tree?” Logan Pearsall Smith
Onion, carrot, celery, hickory smoked chicken, tomato, roasted green pepper, rice, oregano, pepper, Italian seasoning, coriander.
Bow down to Michele. Joyfully we welcome her into the victor’s fold. It’s harder to push her over the line than to pass the Dardanelles.
Ok, so maybe Michele isn’t a big football fan, but man this soup was awesome.
Standard mirepoix. Prepared breaded chicken breasts, egg yolks, calrose rice, fish sauce, dill, lime juice.
Ok ok, there was no lemon, but cut me some slack–lime works as well, doesn’t it?
Four dozen egg yolks went into this hellenistic brew.
“Leave me to my own absurdity”. Sophocles in “Antigone”
The title says it all. Seasoned with cumin, liquid aminos, and Italian seasoning. Michele cooked up a good one here.
Liquid aminos? That was a new one on me. Healthier version of soy sauce, seemingly.
Onion, lettuce, uncured ham, fish sauce, black rice, calrose rice, balsamic vinegar, tarragon, garlic, black pepper.
The thought of lettuce in a soup used to revolt me. But ahh, those French, they made it a classic soup. So I had to try it. 50 million Frenchmen can’t be wrong.
Pureed the lettuce with the onion.
Carrot, onion, celery, shrimp, cod, potato, tomato, corn, rice, chives, Italian seasoning, coriander, butter.
Michele was working on a pretty good cod chowder when out of the blue Chuck, another worker here, brought her a bag of shrimp. Rejoice in the kismet.
“O cold! O shivery! It was your ambrosial beauty. Forget, forgive. Kismet. Let me off this once.” James Joyce
Mirepoix: red onion, carrot, garlic scape. Bacon, black rice, roasted red bell pepper, kale, mushroom, blackcurrant mustard, honey, worcestershire sauce, roasted chicken demi-glace, garlic.
Black rice, “black as night, black as coal.”
The blackcurrant mustard was the star.
Made today, 6/25/19
Red onion, carrot, garlic scape, turkey bacon, chicken, broccoli, funky rice, milk, black pepper, cumin, coriander.
Michele did a good job on this one. I love the mix of protein. Two types of rice used. A bowl of love.
Made today, 6/25/19
Mirepoix: yellow onion, red and green pepper, carrot. Ground turkey, rice, asparagus, poblano pepper, extra onion and pepper, zucchini, radish greens, Cajun spice mix, paprika, lemon juice, dill, marjoram.
Martin commented that the turkey looked a bit nuclear when it was cooking. It reminded me of those flying pizza things that don’t like light and that attacked Spock in that one episode.
Sometimes when we’ve got a lot of customers, the soup makers don’t have access to one or two of the burners, because we need to get a soup heated quickly to get it upstairs to serve out. Thus Martin roasted the mirepoix in the pan I used to cook my sausage. Sometimes pragmatism works well–the mirepoix soaked up the brown bits of the sausage and it tasted great.
Made today, 6/12/19
Mirepoix: carrot, yellow and red onion, celery, shallot, red bell pepper, fennel. Chicken, pulled pork, Niko Niko rice, red green and yellow bell peppers, green beans, teriyaki sauce, oyster sauce, garlic, ginger, mango salsa, pineapple, cilantro, lemon juice, lime leaves, sugar.
Made by Martin. Lots of flavor.
Standard mirepoix. Asparagus, beef, milk, Niko Niko rice, Greek yogurt, parmesan cheese, lime juice, garlic, butter.
Pureed calrose rice for thickness/silkiness. Had a nice little tang to it. Well received. No codpiece this.
Made 5/22/19
Mirepoix: yellow onion, carrot, red bell pepper. Hot Italian sausage, eggplant, canned bacon, snap peas, rice, quinoa, oyster sauce, soy sauce, garlic, roasted chicken stock, lime juice, worcestershire sauce, fresh basil, dried basil, allspice.
Never heard of canned bacon, so forthwith in it went. It was really weird–slices of cooked bacon wrapped in paper and stuffed into a can. Go figure.
In Tokyo I bought a Deng watch. Instead of the second hand going around, the seconds were marked by Deng waving his cigarette.
Made 5/14/19
Mirepoix: yellow onion, yellow bell pepper, parsnip, garlic. Tomato, Mole Salami from Salumi, calrose rice, tomato sauce, milk, ginger, turmeric, truffle pesto, worcesterhire sauce.
The truffle pesto was powerful. Powerful like bull. After testing just a bit of it, the flavor was with me for a couple hours. Didn’t need to use too much.
After sweating the mirepoix, I added water, some bouillon, and rice. Once the rice was cooked, I pureed the mixture. Gave the soup a nice silkiness. Fun had by all.
Made 2/27/19
Mirepoix: carrot, onion, bell pepper. Roasted zucchini, roasted mushroom, coconut milk, sweet coconut flakes, rice, fish sauce, garlic, dried and fresh basil, ginger, curry powder.
Fish sauce opened up again in my backpack, even though I had wrapped the top with saran wrap. Had to throw it into the wash machine again.
Made 1/22/19
Mirepoix: onion, red bell pepper, carrot. Roasted cauliflower, Brussels sprouts, rice, Bistro Chip Shop Curry sauce mix, fig, garlic, cumin, coriander.
Ack!! Was not careful, and grabbed the sauce mix without considering what it actually was. Later I leaned that chip shops are where inebriated Brits go to eat french fries topped with a disgusting, goopy, sugary sauce that tastes Indian only by happenstance. Had to use a ton of spices and bouillon to get it edible.
Made 11/28/18
Soup Kitchen Recipes 