Brian's Clam Chowder

I'm back from my honeymoon in Cancun and have lots of pictures. I'll get to that a little later. I don't know if you know this, but I Love Clam Chowder. I have since I was little. Not the red Manhattan style, but the creamy, buttery-rich New England kind. As far as I'm concerned it's the only kind.

I've sampled my share. Here in Oregon, most restaurants serve a version on Fridays. Mo's on the beach is often touted as the best chowder out there, but no way, Jose. It uses frozen potatoes. You can buy it as a mix. Disqualified. My favorite in Portland is at Salty's on the Columbia. It is thick and clam-by and buttery. I like it with oyster crackers.

The one that blows them all away is my husband's recipe. He used to be a professional cook, so it's probably a conglomoration of recipes he's used in different workplaces.

He made it for me last weekend. I paid attention and took lots of notes. However, like many soups, it is different every time, depending on time and what ingredients. The last time we used fresh clams; this time it was canned. We use tarragon, but you don't have to. Lemon juice will suffice when champagne vinegar isn't available. Etc.

One thing I learned from Mo's is that a pat of butter melting atop a steamy bowl of clam chowder is a must. Try it.

Brian's Clam Chowder (makes about 4-5 quarts)

3 yellow onions, chopped
1 red onion, chopped
7 stalks celery, chopped fine
2 shallots, sliced
1 head garlic, cloves sliced thin
6-8 oz bacon, diced
1 lb fingerling potatoes, in one inch chunks
1 cup vegetable stock
4 cans chopped clams (6.5 oz cans)
1 bottle clam nectar (8 fl. oz bottle)
10 oz. can whole clams
2 bunches green onions
1 cup heavy cream
4 cups whole milk
2 tablespoons dried thyme
4 bay leaves
fresh tarragon
1 bunch Italian flat-leaf parsley
freshly ground pepper
pinch celery seed
pinch salt
juice from one lemon (or 2 tablespoons champagne vinegar)



In a large soup pot, head 1 teaspoon vegetable oil over medium heat. Add bacon and saute until fat is rendered. Drain fat and transfer bacon into another bowl and set aside.

Deglaze pot with stock and reduce a few minutes.  Add 1 tablespoon butter, then shallots and garlic.

Saute briefly, 1-2 minutes.  Add another tablespoon of butter, then onions and celery.

Saute over very low heat for 30 minutes, stirring frequently.

After 30 minutes, add potatoes and stir.  Add the chopped green onions.

Drain clams, reserving juice.  Add clams to soup.

Add bacon back to the pot, along with cream, milk, clam nectar from cans & bottle, bay leaves and thyme.  Stir well and cook over low heat.

Meanwhile, chop fresh tarragon.

Add tarragon, parsley, fresh ground pepper, celery seed, salt and lemon juice.  Stir and heat for about 30 minutes.  Stir often so a skin doesn't form.

Serve with celery leaves, crispy bacon and/or green onions as a garnish.  Eat!

Mmm, look at that.  All that is missing is a nice chunk of butter. 

Thanks, honey!

*note:  you may notice the pictures show two soup pots.  That's because we made this batch in two pots, adding half the ingredients to each pot.  Maybe it's time to get a great big stockpot.

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This is my 100th Post!  Whoo hoo!

Creamy Asparagus Soup

Asparagus, the harbinger of spring. It's a little past spring now as summer is just getting started in the Rose City, but asparagus still has a strong showing at the local markets. Asparagus is one of Brian and I's favorite vegetables and we are always looking for new ways to prepare it.

Earlier this year, when we were planning the menu for my dad's dinner, I wanted to make some kind of soup. We thought about a shrimp or lobster bisque first, but a lot of our menu was already so rich that we wanted something clean and fresh for the soup.

After browsing the various food recipe sites, I came across this recipe from Emeril. It looked simple and refreshing. I especially liked the idea of simmering the woody ends of the asparagus stalks (the part you don't eat) in the chicken stock, infusing it with asparagus flavor.

Creamy Asparagus Soup courtesy of Emeril via the Food Network

3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.



In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.



With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.



Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.



To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.

Soup Month: Broccoli, Red Pepper and Cheddar Chowder

I don't know if this is a chowder. It's a blended soup. It has some of the elements of chowder - potatoes, butter, cream, garlic, onions. But, it's a blended soup. I didn't name it, however, so I'll just leave it alone. I got this recipe from one of my favorite food bloggers, Michelle over at Je Mange la Ville. Michelle is a wonderful cook and writer, and she is the one who inspired me to start this blog in the first place.

She used sweet potatoes instead of a russet; I changed it up again and used two Yukon Golds. But, I might use just one potato next time. And, of course, I added a touch more garlic. I had to add quite a bit more salt to my pot; this may have been the result of the extra potato.

I enjoyed this soup, particularly the warm cumin flavor. Broccoli-cheese soup is one of my favorites, and this was great with the sweet red pepper added.

Broccoli, Red Pepper and Cheddar Chowder based on a recipe from Gourmet Magazine, via Je Mange la Ville

1 small head broccoli
1 Yukon Gold potato, cut into 1/2 inch cubes
1 large onion, chopped
1 red bell pepper, cut into 1/2 inch pieces
3 large garlic cloves, grated
2 T unsalted butter
1 cup chicken broth
1 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1 tsp dry mustard
2 T flour
3 cups Cheddar, grated
couple dashes of Tapatio or other hot sauce
1/4 cup heavy cream, optional

1. Cut off the bottom of the broccoli stem. Finely chop remaining stem. Cut the rest of the broccoli into florets. Cook florets in 2 CUPS of lightly salted, boiling water for about 2-3 minutes. Using a slotted spoon, place the broccoli florets in a bowl of ice water to stop cooking, then drain. Save the cooking water. (I didn't read closely enough and missed the part about using only 2 cups of water to cook the broccoli florets.)


2. Melt the butter in a 3-4 quart heavy pot over medium heat. Add potato, onion, red pepper, broccoli stems and garlic and cook, stirring occasionally, until onion is softened, 8-10 minutes.


3. Add cumin, salt, pepper, and mustard and cook, stirring, one minute. Add flour and cook, stirring, for two minutes. Add reserved broccoli water and chicken stock and simmer (partially covered) for about 10 minutes, or until potatoes are tender. Stir in cheese and continue to cook and stir until the cheese is melted. Add the hot sauce to taste.


4. Puree 3/4 of the chowder in a blender or food processor until smooth, and then return to pot. (I used my immersion blender, but I think in this case, an actual blender would yield better results.) Add reserved florets and cook over medium heat, stirring occasionally, until heated through, about 2 minutes. Taste and adjust seasonings. Stir in cream. Ladle into bowls and serve immediately.

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Soup Month has been great. I tried some new recipes and found some new favorites. I learned that cauliflower can be a luscious treasure. However, I didn't seem to find time to tell you about my go-to soup. It's my trademark. It's the first soup I learned how to make, though it has grown and changed just like I have since that time. I promise I will share it with you soon. After all, Soup Month may be over, but the soups must go on!

Soup Month: White Bean Soup with Sausage and Red Chard

This was the first time I made this soup. I based it on a recipe from Recipe Zaar, but added way more beans and garlic, used chard instead of kale, and 2 kinds of sausage.

There are so many kinds of white beans. I bought some dried navy beans last time at the store because they were the cheapest. So that's what I used here.

The original recipe was for more of a brothy soup containing the beans, sausage, etc. I was going for a more bean-y soup loosened with a little chicken stock.

A note on soup preparation: Rarely do I get a mise-en-place set up. I usually start by chopping an onion (all soups start with onion) and let the pot heat up at the same time. Then, I let the onion cook over medium-low heat while I prep and add the rest of the ingredients. This time I was waiting for the beans to soften, so I got my chopping out of the way.

Now that's some garlic! I wish I had bought more chard. The sausage almost overwhelms it. Speaking of sausage, I used some mild Italian sausage and some elk kielbasa that I had hanging around my freezer (Thanks, Dad!!). I liked the contrast of two different textures - the soft ground sausage melting in with the beans, and the drier, more toothsome, kielbasa.

White Bean Soup with Sausage and Red Chard based on this recipe from Recipe Zaar

1/2 lb mild Italian sausage, ground
2 T olive oil
1/2 medium yellow onion, diced
1 celery rib, diced
9 large garlic cloved, minced (or grated)
1/8 tsp crushed red pepper flakes
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
6 cups low-sodium chicken broth (if using full-sodium, skip the salt)
6 cups canned white beans (or 3 cups dry, soaked overnight)
1 lb kielbasa (elk or otherwise), sliced into bite-sized pieces
1 lb. chard, stems removed and leaves torn into bite-sized pieces (I only bought one bunch chard; should have gotten 2-3)
1 T lemon juice
1/2 tsp lemon zest

1. Heat 1 tablespoon of the oil in a large soup pot over medium heat. Add sausage and cook, working to break into bite-sized pieces, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.

2. Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.

3. Add the celery and cook about 2 minutes more.

4. Stir in the garlic, pepper flakes, salt & pepper and cook about 1 minute. Add the chicken broth and bring to a boil.


5. Reduce the heat to medium, add both sausages and HALF the beans.

6. Mash the remaining beans with a fork or potato masher and add them to the pot, stirring to distribute.

7. Stir in the chard. Adjust the heat to maintain a simmer and continue to cook until the chard is tender, about 20 - 30 minutes. (You may cover the pot loosely to prevent too much reduction in the broth.)

8. Stir in the lemon juice and zest just before serving.

Soup Month: Cauliflower Soup with Crispy Prosciutto and Parmesan

My mom used to make cauliflower soup when I was young. I didn't know what was in it, and I didn't care. I loved the velvety-smooth texture, the rich, buttery flavor and the sharp, peppery bite. I always meant to get the recipe from her (and I'm sure I did, but lost it before I ever made it).

She gave me a soup cookbook for my last birthday. I made a chicken chili from it last fall and then kind of laid it aside. I picked it back up again the other day, looking for a new recipe to try. Aha - cauliflower soup! It's almost stupefyingly easy. The flavor mostly comes from onions, cauliflower and chicken stock. And maybe a little butter...

The recipe calls for leeks, but I made it with yellow onions one time with great results. Also, 1/8 teaspoon of cayenne pepper is just a tease. I used 1 tablespoon. And, instead of crème fraîche, I used sour cream. Okay, and I used turkey bacon in place of the prosciutto (but didn't get a picture), and maybe I drizzled it with a little truffle oil and topped it with green onions at one point.

This is a good one, kids. We made a batch, ate it ALL in 3 days, and promptly made another one.

Cauliflower Soup with Crispy Prosciutto and Parmesan from Sunday Soup by Betty Rosbottom

4 T unsalted butter
3 cups chopped leeks, white and light green parts only (or onions)
12 cups cauliflower florets (from 2-3 large heads)
8 cups chicken stock
1/8 t cayenne pepper
1 cup grated Parmesan cheese, divided
1/2 cup crème fraîche
Kosher salt
4 oz thinly sliced prosciutto (okay, I used turkey bacon)
1 tablespoon olive oil
1/2 cup chopped flat leaf parsley

1. Melt the butter in a large, heavy deep-sided pot (with a lid) set over medium-high heat. Add the leeks and sauté, stirring, until softened, for 4 to 5 minutes. Add the cauliflower florets, chicken stock, and cayenne pepper. Bring to a simmer and cover pot. Cook until vegetables are very tender, about 20 minutes.



2. Purée the soup in batches in a food processor, blender or food mill, and return soup to the pot. (Or use an immersion blender to purée the soup in the pot.) Whisk in 1/2 cup of the cheese and the crème fraîche. Taste soup and season with salt as needed. (The soup can be made 2 days ahead; cool, cover and refrigerate. Reheat over medium heat.)


3. Cut the prosciutto into julienne strips 3 to 4 inches long and 1/4 inch wide. Heat the olive oil in a medium skillet set over medium heat. When hot, add the prosciutto and sauté, stirring constantly, until crisp and browned, for about 4 to 5 minutes. Using slotted spoon, transfer prosciutto to paper towels to drain.

4. To serve, ladle soup into 6 soup bowls and sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.

Soup Month: Taco Soup

I got this recipe from my soon-to-be cousin-in-law, Maggie. I made it with ground elk instead of beef (Thanks, Dad!!!). This is a very hearty soup great for the cold rainy weather we've been having. It's also very easy - most of it is made by opening cans! You can make it in the crockpot or stovetop. Yeah, baby!



Taco Soup

1 lb. ground beef
2 cans stewed tomatoes
1 can diced tomatoes
1 can Ro-tel
1 can hominy, drained
1 can of corn, drained (or frozen)
1 can each of kidney beans, pinto beans and ranch-style beans (any kind of beans will work)
1 packet of taco seasoning
1 packet of ranch dressing mix
2 onions, chopped
cheese, hot sauce and sour cream for garnish

Brown the ground beef in a heavy skillet. Drain fat if you want to. Add the taco seasoning and stir till combined. Add to Crockpot if using, or a heavy soup pot for stovetop cooking.

Open all the cans. Drain the hominy and corn, then add to soup pot. Add the beans and tomatoes with their juices. (Instead of Ro-tel, I used a third can of stewed tomatoes with chiles and tomatoes. I also added a can of diced green chiles for fun.)

Add the chopped onions and stir in packet of ranch dressing mix. Stir very well.



Simmer for about 1 hour on the stovetop or 8 hours on low for the Crockpot.

To serve, place in bowls and add garnishes as desired.

I liked this with lots of hot sauce. Next time I may add some jalapenos to make it spicier. Or stir in a jar of salsa.

Soup Month: Black Bean Soup

This is a very satisfying, easy Mexican black bean soup. Made with cumin, lime juice and jalapeno, this soup is great with a little dollop of sour cream on top and some cilantro scattered around.

The recipe is from my first soup cookbook ever: Twelve Months of Monastery Soups. This was given to me by my step-grandmother JoAnn, who now has Altzheimer's and will always think I am dating my ex-boyfriend Kenneth. It was one of the best gifts I have ever been given - you know how it is when someone actually *listens* to you and picks the perfect thing? I love peeling back the front cover and seeing her little inscription: Hope you like trying the recipes- JoAnn. I wish now I had made some soup for her.

You can make this soup with canned black beans, like the recipe states, or with dried black beans. Just soak them overnight first and prepare for a longer cooking time.

And, a big plus for me, this soup is great for the South Beach Diet. Just skip the potatoes.

Mexican Black Bean Soup by Brother Victor-Antoine d'Avila-Latourrette

1/3 cup olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, chopped finely
2 tomatoes, peeled & chopped [ I used 1 large can diced tomatoes with juice]
2 - 15 oz cans black beans [30 oz. dry beans that have been soaked 24 hours]
2 potatoes, peeled & diced [I skipped the potatoes this time]
7 cups water [or stock]
1 bouillon cube [omit if using stock]
1/2 cup fresh cilantro, chopped [cilantro from a tube]
1 tablespoon cumin
2 tablespoons lime juice [to taste; I use plenty more]
salt & pepper to taste
sour cream as garnish with freshly chopped cilantro all around

1. Pour the olive oil into a good-sized soup pot and saute the onion for 2 minutes. Add the garlic, jalapeno pepper and tomatoes, and continue sauteing for another 2 minutes over medium heat, until it turns into a regular sauce. Stir often.



2. Add the beans from their cans with their juice, potatoes, water and bouillon. Bring the soup to a boil and then reduce the heat to low-medium. Cook slowly, covered, for about 20 minutes. [I cook it uncovered because I like it thicker than this recipe makes. Cover it when it is at the desired consistency. I cook it much longer than 20 minutes, depending on on the beans.]

3. Add the cilantro, cumin, lime juice, salt & pepper. Stir well and continue cooking for another 10 minutes, turn off the heat, and let the soup rest, covered, for 5 minutes. Serve hot and garnish each serving with a teaspoon of sour cream in the center and freshly chopped cilantro around the sour cream.

Soup is Good Food

For those who don't know, soup is one of my very favorite foods. I learned how to cook so I could make my own soup. I used to throw "Sunday Soup Night" dinner parties at least twice a month. In the past 3 months, I have participated in two Soup Exchanges.

And now, we will have Soup Month.

March sounds like a good soup month, doesn't it?

All of my posts in March will be about soup. I will post a new soup recipe once a week. If I try a new soup restaurant, I will share it with y'all!

Oh, boy.

Jen's Hungarian Mushroom Soup

I love it, but had never made it before last weekend. Almost absurdly simple and just about fail-proof, this soup will be added to my short list. I used plain white button and cremini mushrooms this time, but may jazz it up with some chantrelles, porcini or shiitake mushooms next time.

Jen's Hungarian Mushroom Soup
serves 4

1/4 c. butter
2 c. chopped onions
1 lb mushrooms, cut into quarters
2 tsp. dried dillweed
1 T. paprika
1 T. soy sauce
2 c. chicken stock
1 c. milk
3 T. flour
1 tsp. salt
pepper
2 tsp. lemon juice
1/4 c. parsley
1/2 c. sour cream

Sauté onion & mushrooms in butter over medium heat about 5 mins.
Stir in dill, paprika, soy sauce, chicken stock.
Lower heat to simmer, cover for 15 mins.
Whisk milk & flour together to make a slurry, add to soup, stir and cook 15 more mins, covered.
Stir in salt, pepper, lemon, parsley & sour cream.
Optional: use immersion blender to blend*
Heat thru. Eat!

*or, transfer to blender and blend, in batches.

Couple things:
I mistakenly added 2 tablespoons dillweed instead of teaspoons. It was a little more dilly than normal, but not in a bad way.
Advice - use your fingers to blend the milk and flour; the whisk just makes it harder.
We had the first bowls of soup unblended. I really, highly recommend blending it to combine flavors.
No pictures - I can't find the camera battery charger!

Roasted Squash Soup

Zucchini being the exception, I have never been a fan of squash. I hated the bitter yellow squash often sautéed along with my beloved green zucchini and the cloying sweet butternut squash soups that were more suited for dessert. One soup I tasted this summer changed my mind. It was from Genoa, that paragon of Portland dining that is nearing its last service. The menu called it "Summer Squash Soup with Marsala and Cream". To my delight, it was savory, not sweet. I ate it up and started to reconsider my squash qualms.

Last week a nice lady from the John Ross gave Brian a butternut squash. Then, a delicata squash arrived in my Organics to You box. I decided to try my hand at roasting the squash and making a soup.

After perusing the web and asking my ex-linecook fiancé, I determined the best way to roast these squashes.

Line a rimmed baking sheet with parchment or your Silpat and preheat the oven to 400° F.

Slice the stem end off of the squash, then cut it in half the long way. It will smell like pumpkin! Scoop out the seeds with a sharp spoon. Make sure to clean it well and get all the threads.

Place the squash halves cut-side down on the parchment. Add water to the baking sheet. I didn't know how much to add, so I just dumped about 2 cups on it.

Slide the baking sheet into the oven. I set the timer for 30 minutes to start. After 30 minutes the delicata was ready to take out of the oven. Since the butternut was bigger, it took an extra 15 minutes. You'll know when they are done when you can pierce them easily with a fork and they are kind of squishy. (Or squashy.)



I set the squashes to cool on the cutting board. When they were cool enough to handle, I began to remove the skin. I mostly tried to scrape out the insides with a spoon, but they broke apart into smaller pieces. I found it easiest to peel the skin off with my fingers. Some stubborn pieces wouldn't budge, but they were tender enough to eat, so I just left them. After skinning the squash, I placed them in a container and froze them till I was ready to make soup.

Roasted Squash Soup

2 tablespoons olive oil
1 onion, diced small
4 celery ribs, diced small
2 roasted squash, peeled and diced
1 red pepper, roasted, peeled and diced
4 cups chicken or vegetable stock*
1/2 cup chopped parsley
2 teaspoons salt
2 tablespoons black pepper
1 cup evaporated milk**

Place a heavy pot over medium-low heat. Add the olive oil, onion and celery. Cook about 10 minutes until tender. Add the roasted squash and pepper, stir to combine and heat. Cook 5 more minutes. Add the chicken stock and parsley, salt and pepper. Let it come to a slow boil, then reduce the heat to the lowest setting and simmer, covered, for about 15 minutes.

When the squash has broken down and all the vegetables are tender (it should look like bubbling mush), use your immersion blender to puree the soup. If you don't have an immersion blender, puree the soup in batches in a regular blender. (Don't fill the blender more than 1/3 full lest you burn yourself.) I like the texture a bit rough, so we didn't puree it until absolutely smooth. Also, you don't want to overdo it. Like potatoes, squash are very starchy and can become gummy if over-processed.

When the soup is pureed to your preferred texture, stir in the evaporated milk. Turn the heat back up to medium-low and heat it through. Don't let it boil.

We served it plain, but it would be quite good with some herb oil, gremolata or even walnuts.

*Add more stock for a looser soup, and less for thicker.

**Don't get it mixed up with sweetened, condensed milk! Half & half or cream would work here, too.

Tom Kha Gai

This is the best soup I've ever had in my life - at least how Jack Yoss at Ten 01 made it last month. It is tangy, smooth, complex and a little sweet. He created it for family meal and made quite a lot; so, knowing I love soup, he offered me some in a take-home container. I took it home and opened it as soon as I stepped in the door. Lemongrass and chiles and lime and coconut, oh my. I didn't bother to heat it up again but slurped it up. Jack made his with some roasted pork still clinging to the bone and left the inedible bits of lemongrass and ginger in the broth. Oh, the broth! My favorite part of any soup, this broth shone with citrus cut with coconut creaminess and finished with a spicy kick.

I tried to re-create it with this recipe, but the results were not the same. Oh - it makes a good soup, though, don't get me wrong. It was easy and flavorful and I would make it again. But, I'm working on getting Jack's recipe.

This recipe is based on one from another blog I recently discovered: Tigers & Strawberries. It's a cinch to put together after you locate the ingredients.

Tom Kha Gai adapted from Tigers & Strawberries

2 14-ounce cans coconut milk (I used the 'lite' version)

1 quart chicken stock

3 stalks lemongrass, the bottom third only, outer layers removed, cut into 2-inch chunks and smashed slightly with the back of a knife

5 slices galangal, 1/4 inch thickness

5 kaffir lime leaves

5 dried red chiles

fish sauce

6 shiitake mushrooms, stems removed, thinly sliced

2 chicken breasts, cut into 1/2 inch cubes

juice of 2 limes

1/2 cup fresh cilantro, chopped

green onions for garnish

In a large pot combine the first 6 ingredients and bring to a boil. Add fish sauce to taste. (I used about 4 teaspoons but could have used more. This soup has no salt in it, remember, all of the salty taste comes from the fish sauce.) Reduce heat and let simmer for one hour.

Remove lemongrass, kaffir lime leaves and galangal from broth. Take out the chiles and squeeze the insides into the soup. You can add the pods back in, too, or discard them - it's your choice.

Add chicken and mushrooms and simmer until chicken is cooked through. I cooked mine 10 minutes, but less would probably do it.

Remove from heat and add lime juice. Ladle into individual bowls and top with cilantro and green onions.

Roasted Tomato and Red Pepper Soup

10 medium-sized tomatoes
3 red peppers
1/4 cup olive oil
1 large or 2 smaller sweet onions, like Walla Walla, chopped
2 carrots, chopped
3 celery ribs, chopped
6 cloves garlic, chopped fine
tablespoon dried basil
pinch red pepper flakes
2 cups vegetable stock
juice of 2 oranges
juice of 2 lemons
salt
pepper
1-2 cups heavy cream
avacado, diced (optional)

Turn the broiler on high. Stem the tomatoes and cut in half. Place cut side down on a baking sheet. It might take 2 batches to do all the tomatoes; it did pour moi. Broil carefully, till the tomato skins have black charred blisters and look pretty wrinkly, 5-10 minutes. Remove from oven and slip the skins off the tomatoes with tongs or your fingers (be careful, they're hot!). Place the tomatoes in a non-reactive bowl. Repeat as necessary.

Cut the tops off the red peppers. Or do as I do: using thumbs, press the stem inward till it breaks from the flesh, then remove it. Cut the peppers in half the long way, removing the seeds and white membranes. Place cut side down on the baking sheet, and repeat broiling process. The skins are a little harder to remove than the tomatoes. Enlist the help of a knife if necessary. Cut the peppers into strips, then add to the bowl of tomatoes.

In a large, non-reactive stockpot, heat the olive oil over medium heat and add the onions, carrots, celery and garlic. Cook 5 minutes, stirring often, then add basil and red pepper flakes. Continue cooking until onions are just about translucent, about 5 or so more minutes.

Add tomatoes, peppers and stock to the pot. Bring to a boil, then lower heat and simmer for 20-30 minutes. Turn off the heat and let cool slightly.

Puree soup in batches in a blender. When working with hot liquids, never fill the blender more than 1/3 full. Some recipes now strain the soup, but not me.

Return the blended soup to the pot. Add orange and lemon juice. Taste. Salt and pepper it, and taste again. Adjust seasonings as necessary. Add as much cream as you are comfortable with, then bring the soup up to a gentle simmer again. You might want to taste it again and add more salt.

Serve in a shallow bowl with diced avacado mounded in the center. This soup would go well with a green salad, or even a toasted cheese sandwich.

Pho Harry Potter (Fairy Potter?)

Saturday I grabbed my Harry Potter & the Deathly Hallows and headed up the way to Got Pho? The storefront exterior hides a large, bright and nicely decorated space. I got my usual, pho tai chin. It came a steaming bowl with lotsa meat and noodles. The garnish plate was not up to Pho Oregon's level, but whose is? There was enough basil and bean sprouts, jalapeno and lime, but I missed the culantro. The broth is spiced heavier than Pho Oregon's; I wasn't sure if I liked it at first. The clove and cinnamon (?) outdid themselves, covering up the meaty flavor. It got better the deeper I dug into my bowl, though. Note to self: don't try to read a new book while inhaling pho. It gets splashed. Oh well, Harry's baptized. Verdict - Not as good as Pho Oregon, but good enough. And closer.

My heart broke when I read the last page of my Harry Potter. I can't believe there are no more! It was a great book, full of action and magic and revelations on every page. All questions were answered and pieces fell into place. Aww..Severus Snape! I'm not going to give it away, but I liked the ending. I am going to read it over again right away.

If anyone hasn't read Philip Pullman's series His Dark Materials, go grab the first one! It's called The Golden Compass and the movie will be released soon. I liked his books as much as the Potter series.

Pho

I'm addicted to Pho Oregon. (Or Ph'Oregon as I'm calling it.) The combination of delicately complex, MSG-laden, slightly sweet but very spicy broth with eminently slurpable vermicelli noodles, bean sprouts, cilantro, culantro, basil, lime and thinly sliced beef is driving me wild. The broth is spicy cause I douse it with Sriracha. Customized, yo. I crave it once daily at least. To be fair, the *only* other pho I've tasted was from Pho Van (see extramsg's pho showdown here, complete with addresses and phone numbers) and that was take-out. And not hot enough. I first tried Pho Oregon at the end of April, and I've been back four times since. The days that I don't have it, I want it. The days that I do have it, I want it again later. I really can't get enough. I must learn how to make it. I have a recipe somewhere, and it's do-able, but getting all the spices and ingredients together initially is the challenge. Maybe next week or so I'll get out there and hit a Vietnamese market or two. Until then, I'm heading to Pho Oregon.