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About a year ago, a friend and I went to dinner at the Oval Room during restaurant week here in DC. We had this incredible cauliflower soup as an appetizer, and I still think about it quite frequently.
For the past year, I’ve been wanting to recreate this soup. But, being blender-less, I had no way of doing so. All that changed last weekend, when my mom came to visit…blender in tow.
Tonight, I made my first attempt at cauliflower soup. And let me just say – it went very well. It’s still not the same as that bowl of soup at the Oval Room, but it was a great starting point. The recipe came from Smitten Kitchen. I added a dash of nutmeg as well, which wasn’t in the recipe.
Next time I’m going to try adding a little cumin.
This is the tale of my first attempt at matzo ball soup. And though attempt implies failure (or at least lack of success, which this was not), I chose the word for one reason – I used a boxed matzo ball mix. It was not for lack of trying. At the time, it was just a few days before passover. I was determined to make the soup and so set out for the grocery store, list in hand. After pulling all my ingredients off the shelves, I turned to the shelf where there should have been matzo meal. Harris Teeter was out.
I took my two canvas bags to the counter, paid and filled them, and moved on to the Safeway. And then the Giant. I went to 5 grocery stores, only to find that all were out of matzo meal. As it turns out, DC grocery stores need to work on stocking up pre-passover.
This is another of my mom’s delicious soups. It’s actually my favorite of my mom’s delicious soups. It is kind of like a chicken stew (if stew involved dill, which I’m pretty sure it never does. As a side note, I love dill.). I like to make it in huge quantities so that I can freeze half of it for a rainy (or snowy) day. Or a day that is neither rainy nor snowy, but instead just ridiculously busy.
Inspired by my recent experiment with easy, inexpensive soup, I branched out and tried another soup involving chicken broth and spinach.
This one is a mixture of a few recipes I came across in my new Gourmet cookbook. It’s slightly heartier than the last soup, mostly because of the egg.
The other day, I decided to make soup. Most soup I’ve made involves A LOT of vegetables, and is thus very expensive to make. And so, I set out in search of a less expensive way to make soup and, like magic, my dear mom happened to have an ingenious idea. The (yes, quite vague) recipe is below. Yum.
My mom makes great soup. She makes good chicken soup. She makes good beef barley soup. And she also makes good vegetable soup – the subject of this post.
It’s great! The recipe is here, but it’s pretty flexible. There are a lot of vegetables listed below, but I never use all of them. Pick and chose! But always use the parsnip. Parsnip is delicious. And under-used.
