The perfect spicy soup recipe for a cloudy day, made with lamb, Thai sausage, Asian vegetables, coconut milk and cashew butter. Perfect as is, or serve over rice or potatoes for a hearty main course. [...]
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The perfect spicy soup recipe for a cloudy day, made with lamb, Thai sausage, Asian vegetables, coconut milk and cashew butter. Perfect as is, or serve over rice or potatoes for a hearty main course. [...] When I’m counting my calories, I find that soups and stews are a great way to go. I’d love to just bake the hare and eat it, but I’d have to settle for a paltry 200 grams when a stew will provide me with a rich, meaty 550g bowl of tasty goodness. You’ll notice that this recipe calls for hare, and not rabbit. In my opinion, rabbit isn’t really flavorful enough in a stew. [...] This particular recipe is for a low-cal rich-tasting soup with a Japanese flair, and it takes about 5 minutes to make. I use red miso, but you can also use yellow with great success. The quality of the miso makes a difference because it provides most of the soup’s flavor, so don’t stint. The nori should be as fresh as possible — old, stale nori tastes like cardboard. [...] For me, this is soup season, and I’ve almost always got something hearty bubbling in the pot. This recipe came together perfectly for a main course on an otherwise dreary day. It’s the marrow bones that give this soup its signature flavor. And in Switzerland, where meat costs an arm and a leg, it’s easy on budget. [...] Gazpacho is one of my standard favorites for a summer heat wave. It’s best when it’s had time to chill. I make it the day before I want to serve it because the flavors blend better on the second day. One of the things that’s so great about gazpacho is that it’s almost infinitely flexible — almost any vegetable will work nicely as either part of the broth, or as garnish. It’s also incredibly easy if you have a blender, taking only about a half an hour from start to finish. Here’s a basic recipe, but be creative and make it your own. [...] |
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