Salmon Coconut Chowder

Chilly temperatures are upon us (at least here in NL). I’ve already started switching my closet as summer jackets will no longer cut it for me. And with that, hearty and comforting dishes will be on our house’s menu more often. This is a bit of an Asian take on chowder. I used coconut milk, ginger, lemongrass and chili (this soup is not spicy but you can always add more chili). For some crunch and extra flavor, I topped it with fried onions. I also used beer in this soup. Pieter thought that the combo was a bit weird, until he tasted it. It works, so now it is here on the blog.

This recipe serves 2-3 people.

Ingredients:

3 tablespoons of vegetable oil

2 leeks, finely chopped

3 tablespoons of finely chopped ginger

2 lemongrass stalks, finely chopped (white part only)

3 garlic cloves, minced

1 bird’s eye chili, finely chopped

1 cup of pilsner beer

1 big head of salmon

1.5 litters of vegetable stock (1 cube of vegetable stock mixed with 1.5 litters of boiling water)

4 small potatoes, peeled and chopped into cubes (I used the kind for mashing because it will thicken the soup)

400ml of coconut milk

Salt

Kernels of one corn

200grs of skinless salmon filler, sliced into cubes

Extras:

Fried onions (store bought)

Coriander leaves for serving

Lime wedges

Crusty bread

 

In a large pot, place the vegetable oil over medium heat. Once the oil is hot add the leeks, ginger, lemongrass, garlic and chili. Cook for about 2 minutes while stirring. Then add the beer and let it simmer till half of it evaporates. Then add the head of salmon and the vegetable stock. Let it simmer for 1/2 hour.

Once the 30 minutes have passed, remove the salmon head. Carefully remove as much salmon meat as you can from the head. Be careful to discard of any bones. Shred the meat with a fork and keep it in the fridge until ready to use.

Add the coconut milk and potatoes. Give it a good stir and let it simmer for another 30 minutes over medium heat.

Once the soup has reduced, add the shredded salmon (head) meat and the corn kernels. You can now also add the salmon fillet cubes, so that they cook in the soup. This will only take a couple of minutes. For presentation purposes, I cooked the salmon cubes in a pan with a bit of vegetable oil and a sprinkle of celery salt. This will only take a couple of minutes till the salmon is golden on all sides.

Serve the soup with a sprinkle of crispy fried onions and chopped coriander. And some crusty bread & lime wedges on the side. Enjoy!

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Peruvian Shrimp Chowder (Chupe de Camarones)

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Today is Pieter’s birthday. He wanted to stay in and requested this Peruvian soup he remembers from when we were in Lima. I am very happy to oblige since of course I want to make him something that he really enjoys, but also a mini proud moment since of everything he wanted, he requested something from my home country. This soup is a sort of bisque. This version can be made anywhere. It is just very important to get whole shrimp (with shells and heads) since they are the base for this soup. Served with some lime wedges and it’s heaven in a bowl.

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This recipe serves 3.

Ingredients:

750g whole medium shrimp (peeled and deveined, reserve the shells and heads)

½ red onion, finely chopped

3 cloves of garlic, minced

½ cup tomato puree

2 teaspoons of tomato paste

3 Russet potatoes, peeled and chopped (or any other kind for mashing, you want it to give consistency to the soup)

Handful of rice

2 liters of seafood stock (I boiled 1 crab, 300 gr of vongole, 1 diced carrot, 2 stalks of celery and 1 leek)

2 tablespoons of butter

½ cup of white wine or Pisco

Salt

Olive oil

¼ cup of peas

¼ cup of broad beans

½ cup of corn kernels

200ml cream

1 tablespoon of dried oregano

150gr feta, crumbled

½ bunch of fresh coriander, chopped

Extras:

3 eggs, fried

Lime wedges for serving

 

To make the stock, just boil the crab with the vongole, carrot, celery and chopped leek for about 20-30 minutes, Then drain and reserve the stock.

To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and reserve in the fridge. (if you want you can reserve 3 whole shrimps and cook them with the shells and then reserve them for decorating the plate)

In a medium pan and over medium-high heat, add 2 tablespoons of butter and olive oil. Then add the shells, heads and white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and about 3 cups of the seafood stock. Blend until smooth and then sift the mixture. Reserve it.

In a large pot, add 3 tablespoons of olive oil over medium heat. Add the onions and cook until translucent. Then add the garlic and tomato paste. Cook for a couple of minutes and then add the tomato puree. Add the remaining of the seafood stock and the shrimp sauce. Add the potatoes, a handful of rice and some salt. Let it simmer on medium heat for 20 to 30 minutes.

Add the peas, broad beans, corn kernels and shrimp tails to the soup. Let it cook for about 3 minutes and then add the cream.  Add the oregano, half of the chopped coriander and taste for salt.

Pour the soup into 3 bowls and sprinkle with some feta and more coriander. Place a fried egg on top of each bowl and serve with lime wedges. Enjoy!

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Cheesy Jerusalem Artichoke Soup with Crunchy Smoked Paprika Quinoa, Fried Onions & Kale Chips

I’ve been looking forward to the start of the season for Jerusalem artichokes and last week I saw them at the market for the first time. I wanted to make a sort of loaded potato soup but with Jerusalem artichokes. To make the quinoa crunchy, I first boiled it and then roasted it in the oven with some spices. Love the flavor that the smoked paprika gives the quinoa. Also topped the soup with some kale chips and store-bought fried onions.

This recipe serves 2.

Ingredients:

For the crunchy smoked paprika quinoa:

1/3 cup of quinoa, I used a mix of white, red and black

1 tablespoon of olive oil

½ teaspoon of smoked paprika

Pinch of celery salt

Pinch of onion powder

Pinch of celery salt

Pinch of garlic powder

Pinch of salt

For the kale chips:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of cayenne

Pinch of salt

For the soup:

1 tablespoon of olive oil

2 garlic cloves, minced

1 white onion, chopped

750grs of Jerusalem artichokes, peeled and chopped

1 litter of vegetable stock

250gr of cream

175grs of shredded Gouda or any cheese you would like

Salt to taste

Extra:

½ a cup of crispy fried onions, I bought already made (optional)

 

Preheat your oven to 180C/350F. Line your oven sheet with parchment paper.

Start by making the quinoa. Rinse it under cold water and then place it in a medium pot. Add about 1 ½ litters of boiling water and let it cook over medium heat for 12 minutes. Then drain it.

Transfer the cooked quinoa into a bowl. Add the olive oil, spices and mix well. Spread it in a single layer over your prepared baking sheet. Roast it for 20 minutes, then stir it. Finally roast it for an extra 10 minutes. Transfer the quinoa to a small bowl and set it aside. Lower your oven temperature to 150C/300F.

Star making the soup. Pour one tablespoon of olive oil in a medium pot. Once the oil is hot, add the onions and cook them until they become translucent. Then add the garlic and cook for an extra minute. Add the Jerusalem artichokes and the vegetable stock. Let it cook for 20 minutes.

While the soup is cooking, start making the kale chips. Massage the kale with olive oil, cayenne and salt. Line your oven sheet with parchment paper and spread the kale in a single layer. Bake for 15 minutes. Then set it aside until ready to serve.

Going back to the soup; once the 20 minutes are done, add the shredded cheese and blend it until smooth. Finally add the cream, mix well and add salt to taste.

Serve the soup with some crunchy quinoa, kale chips and fried onions.

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Spicy Asian Vegetable Soup

The stock in this soup is an explosion of flavors, from roasted garlic and onions, to clove, cinnamon, chilies and the umami that miso brings. If you have time, make the stock the day before so the flavors can infuse overnight. The lime juice balances the heat nicely. For the toppings, you can add any vegetables that you like. I just choose these to have different textures in one bite. The fried wontons strips and sliced sugar snaps give it a nice crunch. For the noodles, I used rice flakes. It was the first time I saw them at my Asian store so I gave them a try and I liked them, but you can use whichever noodle you prefer.

This recipe serves 3.

Ingredients:

For the spicy vegetable stock:

1 head of garlic

2 red onions

Vegetable oil

2 cloves

1 star anise

2 cinnamon sticks

1 tablespoon of chopped ginger

1 tablespoon of red miso paste

1 teaspoon of Sichuan pepper powder

3 tablespoons of chili bean sauce

1 bay leaf

½ a teaspoon of ginger powder

1 tablespoon of brown sugar

½ teaspoon of celery salt

3 litters of boiling water

½ teaspoon of garlic powder

½ teaspoon of onion powder

1 tablespoon of ginger syrup or honey

Toppings:

Juice of 2 limes

1 tablespoon of sesame oil

100grs of sliced sugar snap peas

100grs of fried wonton strips

100grs of rice noodles or the noodles of your choice (I used rice flakes)

1 cup of frozen shelled edamame

2 baby paksoi, leaves separated

1 spring onion, thinly sliced

A handful of Enoki mushrooms

Sesame seeds for serving

2 soft boiled eggs (7 minutes)

 

You can make the stock in advance. I made it the night before to let all the flavors infuse. Wrap the garlic bulb in foil with about 1 tablespoon of vegetable oil. Do the same for the 2 red onions. Roast them for 1 hour at 180C/350F. Once they are roasted. Squeeze the roasted garlic from the shell. Peel the roasted onions and chop them.

Pour 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the roasted garlic, roasted onions, cloves, star anise, cinnamon, ginger, miso paste, Sichuan pepper powder, chili bean sauce, bay leaf, ginger powder, brown sugar, celery salt, garlic powder, onion powder and ginger syrup. Cook while stirring for about 3 minutes. Then add the boiling water. Give it a good stir so that there is nothing sticking at the bottom.

Lower the heat to the lowest and let it simmer for 1 and a half hour.

It you have time; once the stock is done, covered it and let it infuse overnight. If not, just pass it through a fine mesh sieve. Set it aside.

To fry the wontons, I just thinly sliced them into strips using a pair of scissors. Then pan-fry them in vegetable oil until golden.

For the rice noodles, I cooked them according to package instructions in a different pot.

Once you are ready to serve, reheat the stock over medium heat. Add the lime juice and sesame oil.

Add the sliced sugar snaps, paksoi and frozen edamame. Stir for about 1-2 minutes and then divide it over 3 bowls. Add the rice noodles and top with some spring onions, sesame seeds, soft boiled eggs, Enoki mushrooms and fried wontons. Enjoy!

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Golden Beet & Yellow Carrot Soup with Feta & Pistachios

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As far as the weather forecast goes, it seems like temperatures are finally going to rise. And I couldn’t be happier. I’m so tired of feeling cold every time I go outside. So I am very much looking forward to warmer weather and picnics in the park. But till then, a creamy golden soup for this meatless Monday.

This recipe serves 3.

Ingredients:

For the soup:

800grs of golden beet, peeled and chopped into chunks

700grs of yellow carrots, peeled and chopped into chunks

2 cloves of garlic, minced

2 tablespoons of olive oil

1 leek, finely chopped (white part only)

2 medium shallots, chopped

1 1/2 litters of vegetable stock

100ml of cream

Salt to taste

Toppings:

150grs, crumbled feta or goat cheese

40gr of chopped pistachios, pan roasted

Garden cress

 

Place the olive oil, leek and shallots in a large saucepan over medium low heat. Cook for 5 minutes while stirring from time to time. Don’t let it get brown.

Then add the carrots, beets and garlic. Stir for 1 minute and then add the vegetable stock.

Let it cook for 25 minutes until the beets and carrots are cooked through.

Then blend it until smooth. Add the cream and salt to taste.

Divide the soup into 3 bowls and top with some crumbled feta (or goat cheese), pistachios and garden cress. I also added some nasturtium leaves as decoration.

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Shrimp Wonton Soup

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I could live off dumplings. These are also nice fried. You can just fry them in a pan till golden without having to use too much oil. This soup is super simple to make, this time I added choy sum but you can add any veggies that you like.

This recipe makes 12 large wontons and serves 2-3 people.

Ingredients:

For the shrimp wontons:

250gr of shrimp, (peeled and deveined)

½ cup of finely chop Napa cabbage (green part only)

1 tablespoon of chopped ginger

1 teaspoon of Chinese five spice powder

1 tablespoon of soy sauce

1 tablespoon of sesame oil

Pinch of salt

2 tablespoons of chopped chives

12 wonton wrappers

For the soup:

8 cups of stock of your choice

1 small piece of ginger

3 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of soy sauce

1 tablespoon of rice wine vinegar

The white part of the Napa cabbage left over from making the wontons

Extra:

1 small bunch of choy sum, cleaned and leaves separated

Soy sauce for serving

Spring onion for serving

Chili oil for serving

 

 

Mince the shrimp and then mix it with the rest of the ingredients for the filling.

Have a small bowl with cold water ready, use it to seal the edges of the wontons.

Place about 1 tablespoon of the filling in the middle of the wrapper. Dip your finger in the cold water and draw a line over the edges of the wrapper. Then fold it in half, forming a triangle. Press to seal it with your fingers, make sure there are no air bubbles. Then grab the two opposite corners and press to seal them together. Repeat for all.

To make the soup, just simmer the stock for 10 minutes with the ginger, sesame oil, spring onion, soy sauce, Napa cabbage and rice wine vinegar. Then remove the piece of ginger.

In a different pot, boil some water. Once the water is boiling, cook the wontons in batches. This will take about 5 minutes per batch. Once they start floating, they are cooked. The only reason to cook the wontons in a different pot is because if you cook them in the soup, they will cloud the stock because of the starch in the wrappers. If you don’t mind it, you can just boil them in the same pot as the stock.

Then add the choy sum to the soup and let it cook for about 2-3 minutes.

Serve with some soy sauce, chili oil and spring onions on the side.

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Clam Chowder

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I love how filling and flavorful chowders can be. They also bring back good memories for me since they remind of the times when I lived in the States. I love the mix of flavors of the clams, smoked bacon, corn and potatoes. Some of my favorite things together in one bowl.

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This recipe serves 3.

Ingredients:

600grs of clams, scrubbed

7 slices of smoked bacon

Kernels of 2 corns on the cob or about 1 cup of frozen corn

2 tablespoons of olive oil

½ cup of white wine

1 leek, finely sliced (white part and light green part only)

1 medium shallot, finely chopped

2 cloves of garlic, minced

500gr of potatoes (not the kind for mashing), peeled and chopped into small cubes

1 ½ litter of vegetable stock

250ml of heavy cream

Celery salt

Pinch of onion powder

Extras:

Fresh thyme leaves

Chopped chives

Crusty bread

 

Rinse the clams under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

Bring the stock to a simmer. Once it is simmering, add the clams and cook them until they open. This will only take a few minutes.  Then remove the clams with a slotted spoon, discard of any that haven’t open and set them aside to cool down a bit.

In the meanwhile, transfer the stock to a large bowl. Be careful if there is a bit of sand left from the clams at the bottom, make sure if there is not to transfer it to the bowl.

Remove the clams from the shell and chop them. Keep them in the fridge until ready to use.

Cook the bacon slices in a large pan with no oil over medium heat. Cook until crispy and reserve the fat. Chop the bacon slices into small pieces and set it aside.

In a large saucepan, add the olive oil and bacon fat over medium heat. Add the leek and shallot. Cook for a few minutes while stirring until they become a bit transparent and soft. Then add the garlic and cook for another minute. Add the onion powder, celery salt and white wine. Stir until half of the wine has evaporated. Add the potatoes and the stock. Cook for about 25 minutes.

Add the cream and cook for another 5 minutes, stirring from time to time.  Then add the corn kernels and cook for 2 minutes. Finally add the clams and let them warm up for an extra minute.

Adjust the salt to your liking.

Serve the chowder among 3 bowls. Sprinkle with the bacon pieces, chopped chives and a few fresh thyme leaves. Eat it with some crusty bread slices.

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Breakfast Ramen with Kimchi & Avocado

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I made this ramen with a very simple pork stock but you can adjust it to your liking. If you want a creamier consistency, you can add chopped pigs trotters. I prepared the stock the night before so for breakfast there was not much to be done. I love avocado on tortilla soup so why not on ramen? I topped it with wasabi Furikake to keep the Asian flavors going.

This recipe serves 2.

Ingredients:

250grs of ramen noodles

1 avocado, thinly sliced

½ cup of kimchi

1 egg

For the pork stock:

1 kilo of pigs ribs, chopped into chunks

2 cloves of garlic, peeled and smashed

1 piece of ginger, about the size of your thumb

1 white onion, peeled and cut in half

1 medium carrot, chopped

2 litters of boiling water

1 tablespoon of vegetable oil

To serve:

Wasabi Furikake

Chopped chives

Black sesame seeds

Sesame oil

Soy sauce

Chili oil

Lime wedges (optional)

 

Place the vegetable oil in a large saucepan over medium heat. Add the pig’s bones and brown them. Then add the garlic, onion, ginger, carrot. Stir for 1 minute and then add the boiling water. Let it simmer for about 1 hour, removing the foam from time to time. Strain the stock and discard of the solids. Let it cool down before covering it and placing it in the fridge overnight.

The next morning, remove the stock from the fridge. I like to scoop out the fat from the top and discard of it. Then heat up the stock in a saucepan.

Cook the ramen noodles as instructed on the package. Then drain them.

Place the egg in a saucepan over medium heat and add boiling water. Boil it for 7 minutes. Remove the shell and slice it in half.

To plate up, divide the ramen noodles in between two bowls. Add the stock, avocado, kimchi and egg. Sprinkle some wasabi Furikake over the avocado, and some black sesame seeds and chopped chives over the soup. I like to serve it with sesame oil, soy sauce, chili oil and a wedge of lime on the side.

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Kimchi & Quinoa Vegetable Soup

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This is a very healthy vegetarian soup. It has the wonderful flavor of the kimchi without being too sour or spicy but add chilies if you wish, and you get your protein kick from the quinoa. It’s perfect for a weeknight since it’s very quick to make. You can also cook the quinoa in advance and just keep it in the fridge to save time.

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This recipe serves 3.

Ingredients:

½ cup of quinoa

150gr of mushrooms, sliced (I used a mix of chestnut mushrooms, nameko and king trumpet)

4 tablespoons of sesame oil

1 ½ tablespoons of chopped ginger

2 spring onions, finely chopped (white separated from the green)

1 cup of kimchi, very finely chopped

1 ½ litters of vegetable stock

2 tablespoons of soy sauce

3 mini paksoi

Extras:

Lime wedges for serving (optional)

Extras soy sauce for serving

3 soft boiled eggs

Sesame seeds

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain it and set it aside.

Place 3 tablespoons of sesame oil in a medium saucepan over medium heat. Once the pan is hot, fry the mushrooms in batches. Remove the mushrooms from the pan.

In the same saucepan, add the remaining tablespoon of sesame oil, ginger and the white part of the spring onions. Cook for 1 minute over medium heat while stirring. Then add the chopped kimchi and stir for another minute.

Add the stock and soy sauce. Let it simmer for 15 minutes.

Then add the paksoi and let it cook for 1 minute. Taste the soup for salt.

For the soft boiled eggs, I just placed them in a saucepan and added boiling water. I let them cook for 6 minutes over medium heat.

To serve, divide the quinoa into 3 bowls. Add the soup, mushrooms, green parts of the spring onions, soft boiled eggs and sesame seeds. I like to squeeze some lime juice over the soup and serve it with some extra soy sauce on the side.

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Cauliflower Celeriac Soup with Savory Granola & Crispy Kale (Vegan)

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I had been wanting to try nutritional yeast for a while now. I found it at Eko Plaza and it is called Edelgistvlokken in Dutch. If you have never heard of it, it has a nutty and cheesy flavor and you can sprinkle it over food as if it was parmesan cheese. It is high in protein and a good source of B vitamins. I first tried it on popcorn and really enjoyed it. And the savory granola I made with it is quite addictive. You can eat it as a snack but this time I decided to serve it over soup. It adds a nice crunch to it.

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This recipe makes 2 large bowls.

Ingredients:

For the soup:

½ cauliflower, chopped

1 celeriac, peeled and sliced into chunks

1 ½ liters of vegetable stock

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of celery salt

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast (Edelgistvlokken in Dutch)

¼ cup buckwheat

1 teaspoon of sumac

Pinch of salt

Pinch of pepper

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

2 tablespoons of pumpkin seeds

For the crispy kale:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of lemon pepper

Pinch of salt

 

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down. Leave the oven on to bake the kale.

To make the crispy kale, mix the kale with the olive oil, lemon pepper and salt. Spread the kale in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes until the kale becomes crispy (the time will depend on your oven, so check from time to time so it doesn’t burn).

For the soup, place the chopped cauliflower, celeriac, vegetable stock, garlic powder, onion powder and celery salt in a medium saucepan. Let it simmer for 15 minutes over medium heat. Then blend it until smooth. Taste for salt.

Serve the soup with some of the savory granola and crispy kale. Enjoy!

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