Another simple fall/winter soup recipe demo video. Carrots are relatively cheap so this is an approachable low budget option. Fish sauce is one of those ingredients that makes a dish stand out but is hard for people to identify. I like to use it as my secret ingredient. I have garnished with sour cream and zhug. You can add something with texture if you want, or some fresh cilantro.
Carrots, 10 ea, small dice
Coconut oil, 2 tbl
Red Onion, 1 ea, julienne or small dice
Garlic, 6 cloves, minced
Ginger, 1-inch piece, peeled, and grated
Red Chile, 1 ea, minced
Curry Powder, 1 heaping tbl
Chicken Stock, about 5 cups
Coconut Cream, 16 oz
Fish Sauce, 1tbl+
Start by heating coconut oil on medium high heat, and saute carrots until browning begins. Add red onion, sweat until translucent, about 3 minutes. Add garlic, ginger, curry powder, and red chile. Saute for another 2 minutes, then add the chicken stock, then coconut cream. Bring to a boil, then simmer for about 15 minutes to ensure everything is tender. Next, puree the soup in batches if using a standing blender, or with an immersion blender. Season with salt as needed, as well as with more chicken stock if the soup is too thick. You can add additional fish sauce as a seasoning agent to add even more flavor.
I’m on a soup kick what can I say! This is great for colder months. Hearty and filling, rich and delicious! The ham hock as well as Worcestershire sauce, and mustard give the broth a lot of depth. Pureeing some of the cooked vegetables with the reserved beans in this recipe make it thicker and get more flavor into each bite. This soup is so good!
Bacon, 6 slices, cut into lardons
Kielbasa, about 3/4 cup small diced
Onion, 2 ea, small dice
Celery, 5 stalks, small dice
Carrot, 2 ea, small dice
Garlic, 6 cloves, minced
Green Beans, 1 cup, cut into 1 inch pieces
White Northern Beans, 16oz can
Thyme, 1 bunch
Worcestershire Sauce, 2tbl+
Chicken Stock, ~3qt
Smoked Ham Hock, 1ea
Russet Potatoes, 1ea, medium dice
Dijon Mustard, 1tbl
Heavy Cream, 1/2 cup
Begin by rendering bacon over medium heat. Start in a cold pan and let the bacon slowly release its fat and become unstuck from the bottom. When the bacon freely moves, stir and continue to cook until brown. Add the kielbasa. Saute for 3 min. Remove meats, and add onion, celery, and carrot. Season with salt, to allow the moisture to escape. Saute until there is no more steam being released from the vegetables, about 8 minutes. Next, add the garlic and saute 2 more minutes. Then, add the green beans, HALF of the white beans, and the thyme. Add Worcestershire sauce. Add chicken stock, and bring to a boil. Remove any foam/impurities that rise to the top. Add dijon. The vegetables and potatoes should be tender at this point. Remove some of the cooked vegetables with some broth and puree with remaining white beans until smooth. Add back to the pot. Add heavy cream. Taste for seasoning and adjust. You can add more mustard, Worcestershire, thyme, salt, or anything else you think it might need, but this tasted pretty good for me!