Sopa De Fideo

A super delicious Mexican tomato soup with toasted thin noodles. Oh my...

INGREDIENTS

• 1-2 tablespoons neutral oil
• 8 ounces of uncooked Fideo Cortado, fine dry noodles (can use broken spaghetti)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 medium size onion, chopped
• 2 garlic cloves, minced
• One 28 ounce can whole peeled tomatoes
• 3-4 cups chicken broth
• Kosher salt and fresh ground pepper to taste

For serving

• Hot sauce
• Fresh chopped green onions
• Diced avocado

DIRECTIONS

1. Heat 1 tablespoon of oil in a medium-size skillet and add the dry noodles. Cook until noodles are almost brown in color - mix in cumin and chili powder; continue to cook until noodles are toasty, remove from heat and set aside
2. In a stock pot, heat 1 tablespoon oil and cook onion until translucent
3. Add garlic, cook until fragrant about 30 seconds - then add tomatoes and use a hand blender until tomatoes are pureed (if you have one-can transfer tomato mixture in a regular blender at this time and return back to the pot)
4. Next add 3 cups of broth and the toasted noodles to the tomato mixture (add more broth if you like it thinner)  season with salt and pepper -  let simmer about 20 minutes or until noodles have softened
5. Ladle soup in a serving bowl and garnish with hot sauce, green onions and/or avocado if you want, and I highly recommend you do

---

Clam Chowder

Dear (red) Manhattan Clam Chowder people, it’s time to meet the REAL clam chowder in town.

• 1/3 pound bacon, chopped

• ½ cup onion, diced

• ½ cup celery, diced small

• 3 tablespoons dry vermouth

• 2 medium russet potatoes, peeled and cut into a large dice

• 3 - 6.5 oz cans chopped baby clams

• 1 - 10oz can whole baby clams

• 1-8 oz bottle clam juice

• 1 teaspoon dried or fresh thyme

• 1/4 teaspoon liquid smoke

• 1 pint (2 cups) whipping cream

• 3 tablespoons fresh parsley, finely chopped

• Kosher salt and fresh ground pepper

• 1 teaspoon Old Bay seasoning

• Hot sauce (optional)

• Bread bowls for serving, see recipe here

• Cook bacon in a pot until crispy, remove bacon to a paper towle lined plate, but leave 2-3 tablespoons of the grease

• Put onion & celery into the pot and cook until just softened, 3 to 4 minutes

• Pour in vermouth and let reduce by about 1/2

• Then add in potatoes, clam juice from all the cans (but don’t throw out the clams!) and the bottle of clam juice to cover potatoes

• Bring to a boil, add thyme, liquid smoke and reduce heat then simmer until potatoes soften, about 10 minutes

• Add cream and clams (both chopped & smoked) heat through until chowder thickens

• Add 2 tablespoons of the parsley, salt and pepper to taste

• Serve in a bread bowl - topped with bacon, a little more Old Bay, parsley and a little drizzle of hot sauce if you’re using

WATCH ME MAKE THIS

---

Really Good Croutons

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Of course you can buy pre-made croutons, but when these are sooo good, why would you?

4 cups torn bread pieces: French, sour dough – up to you

¼ cup butter

1 tablespoon garlic powder

Kosher salt & fresh ground pepper

¼ cup finely chopped curly parsley

• Toss bread in a dry, medium hot non-stick pan until getting toasty – about 5 minutes

• Then add the butter, garlic powder, kosher salt, fresh ground pepper and parsley

• Continue mixing until all croutons are coated – 2 to 3 minutes

• Serve 

Scallop Pan Roast

These remind me one of my favorite restaurants - the Oyster Bar at the Palace Station Hotel in Las Vegas. Btw, I said favorite restaurant, not hotel.  This is the place where OJ was arrested.

Serves 2 generously

INGREDIENTS

• 6 Sea Scallops defrosted or fresh
• 1/4 cup whipping cream
• 1/2 cup butter
• 1/2 cup dry vermouth
• 1/4 teaspoon paprika
• 1/4 teaspoon celery salt
• 1/4 cup clam juice
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon horseradish
• 1/2 lemon, juice only
• 1/2 tablespoon Tabasco (I used Cholula) 
• small pinch Kosher salt
• parsley for garnish

DIRECTIONS

1. In a deep skillet on low/medium heat melt the butter
2. Then, EXCEPT for the scallops, whipped cream and parsley.. add all the remaining ingredients, simmer for 3-4 minutes
3. Pat the scallops dry
4. Add the cream and scallops to the skillet, simmer for 3 minutes
5. Serve on a bed of steamed white rice, garnish with parsley enjoy! 

WATCH ME MAKE THIS

---

Salmon Soup

A Finnish classic – that you MUST make. 

Serves 4-6

INGREDIENTS 

• 2 small leeks, cleans and sliced thin– but just the white & light green parts 
• 2 tablespoons Finlandia butter*
• 5 cups fish stock, chicken or vegetable stock will work but try to find fish stock if you can
• 1 pound fingerling potatoes, sliced crosswise into ¼ inch slices
• 3 small carrots, sliced crosswise into1/4 inch slices
• 1 pound fresh salmon, no skin and bones removed cut into bite size pieces
• 1 cup whipping cream
• ¾ cup finely chopped fresh dill
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Cook the leeks in butter over medium heat in a pot until just softened – about 5 minutes
2. Add the stock, potatoes, carrots and bring to a boil 
3. Let cook 10-12 minutes or until vegetables have softened
4. Then add the cream and salmon and cook about 5 minutes more or until salmon is firm – try not to let it boil
5. Turn off the heat, add the dill, stir well and season to taste with salt and pepper
6. Cover with a lid and let sit 5 or so more minutes and serve (with some delicious dark bread like they would in Finland).

---

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

View fullsize

WATCH ME MAKE THIS

---

Lentil with Bacon Soup

Admittedly, this is not the best looking soup, but it is fricking delicious. Trying putting a piece of baguette in the bowl first...then adding the soup.  #nobadthere

Makes about 8 cups

INGREDIENTS

• 1/2 pound bacon, diced
• 1/2 large yellow onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 1/2 teaspoon cumin
• 6+ cups chicken stock
• 1 cup lentils, rinsed
• Kosher salt (about 1/2 teaspoon) & 5 grinds fresh ground pepper
• Chopped cilantro for garnish

DIRECTIONS

1. Cook bacon in a large pot until halfway to being crispy
2. Remove excess grease, leaving a couple tablespoons
3. Add onion, celery, carrot and cumin - cook until just softened, about 5 minutes
4. Put in broth and lentils
5. Bring to a boil, then turn down to a simmer and cook 30-45 minutes or until lentils are soft
6. Add salt & pepper, mix well and serve with cilantro

WATCH ME MAKE IT

More soup recipes

watch more episodes

Pho

Serves 4

That really good Vietnamese beef and noodle soup...and it's pronounced 'fuh', like duh.

Ingredients

• 1 16-ounce pack of Rice Noodles
• 32 oz low sodium beef broth
• 2 inch piece of fresh Ginger
• 3 limes
• 2 Star Anise stars
• 8 oz bag bean sprouts
• 1 bunch green onion light green and white parts only
• 1 big handful Cilantro
• 1 pound beef
• 1 small red jalapeno or chili, seeds removed and diced small
• 1/2 cup Hoisin sauce

Directions

1. 30 minutes before you're ready to serve - put the beef in your freezer
2. To a medium pot add broth, Star Anise, juice of 2 of the limes and ginger - bring to a boil and continue to boil about 15 minutes
3. Bring a large pot of water to a boil and add noodles and cook for 10 minutes
4. slice green onion into thin vertical strips
5. Slice beef into very thin strips and set aside
6. Drain noodles well and separate into 4 bowls
7. Cover noodles with beef slices, and top with broth
8. Then to each bowl add some bean sprouts, cilantro, green onion, red jalapeno, fresh lime juice and Hoisin
9. Mix in hoisin and eat - damn it's so good

Chinese Corn Chowder

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 1/4 cup finely diced smoked ham
• 1 teaspoon canola oil
• One 15 ounce can creamed corn
• 1 cup chicken broth
• 2 teaspoons cornstarch + 2 tablespoons water
• 1 tablespoons soy sauce
• 1 egg, beaten
• Kosher salt & fresh ground pepper to taste
• 2 green onions, finely diced

DIRECTIONS

1. Cook ham with oil in a small pan until crispy - set a side
2. In medium saucepan bring corn and chicken broth to a low simmer
3. In small bowl mix corn starch & water until smooth, and stir into the broth, let simmer about 5 minutes
4. While stirring corn broth in a circular direction, pour in the egg from several inches above the pot in a very slow stream (while stirring) to create ribbons
5. Stir in soy, sauce and salt & pepper to taste - simmer a couple minutes
6. Serve topped with ham & green onions

WATCH ME MAKE THIS... 

HOT AND SOUR SOUP

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 3 cups chicken broth
• 8 ounces firm tofu, cubed into a medium dice
• 4 Shiitake mushrooms, stemmed and thinly sliced
• 1-2 tablespoons chili paste
• 3 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons corn starch
• 2 tablespoons water
• 1 egg, beaten

DIRECTIONS

1. In medium saucepan bring chicken broth to a boil
2. Add mushrooms, tofu & chili paste - let boil a couple minutes
3. Stir in soy, vinegar and pepper - mix well
4. In small bowl mix corn starch & water until smooth, and stir into the broth
5. Simmer 5 minutes until broth thickens, then turn off heat
6. While stirring broth in a circular direction (take your pic) pour in the egg from several inches above the pot in a very slow stream to create ribbons
7. Serve - Gung Hay Fat Choy!

 WATCH ME MAKE THIS

---

HOMEMADE CROUTONS

Makes about 2 cups

These are something you have to know about, super super easy and better than any store-bought version, trust me.

INGREDIENTS

• 2 tablespoon olive oil
• 3 tablespoons butter
• 2-3 slices any white bread, torn to bite sized pieces or cubed
• good pinch Kosher salt
• freshly ground pepper
• 1/2 teaspoon garlic powder
• (if you like, throw in a sprinkle of parsely or cilantro) 

DIRECTIONS

1. Heat oil and butter in large skillet to low/medium heat, add seasonings, and bread
2. Keep them moving in the pan, cook for 5-6 minutes or until crispy and golden.

CHICKEN SOUP WITH SHIITAKE MUSHROOMS

Serves 4

Jewish Penicillin gets an Asian makeover and now is easily one of my (and Mrs Cooking Guys')  favorite cold weather soups. 

INGREDIENTS

• 10 shiitake mushrooms, stems removed and thinly sliced

• 2 tablespoon butter

• 1 tablespoon olive oil

• 1 carton chicken broth

• 1/2 cup deli roasted chicken, shredded ( I used the dark meat)

• 1 tablespoon fresh ginger, finely diced

• 1 garlic clove, crushed

• 2 tablespoons soy sauce ( I use, Housewife Soy Sauce)

• 1/2 teaspoon sesame oil

• 4 green onions (2 thickly sliced on the diagonal. 2 finely sliced for garnish)

• 4 cups cooked steamed rice

DIRECTIONS

1. Preheat a large skillet on medium, add 1 tablespoon butter and oil, cook mushrooms for 5 mins

2. In a medium pan add broth, ginger, soy and sesame oil cook for 2 minutes, add thick cut green onions cook for 1 more minute

3. Reduce skillet heat to low, add remaining butter and garlic to mushrooms, cook for 1 minute

4. To serve: put rice in a bowl, then pour over soup, top with shredded chicken and mushrooms, garnish with finely slice green onions

WATCH SAM MAKE THIS

PASTA FAGIOLI

Serves 4

Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.

INGREDIENTS

• 6 bacon strips, diced
• 2 carrots, diced
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 14oz (1/2 can) San Marzano canned tomatoes, crushed
• 15oz can cannellini beans, drained
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed dried red pepper
• 1 cup leftover cooked pasta, whatever type
• 1 1/2 cups chicken broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Extra Virgin Olive oil for garnish

DIRECTIONS

1. Preheat deep large pan on medium/high
2. Cook bacon until golden, for 2 minutes
3. Add onion, carrot and celery, cook for 3 minutes
4. Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta 
5. Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
6. Garnish with parsley, top with Parmesan and drizzle of EVOO

Cullen Skink (hearty Scottish soup)

Serves 6

Cullen is a small town in Scotland and home to this delicious fish chowder.  But it’s traditionally made with smoked haddock that I couldn’t find, so I used smoked salmon and it was fricking delicious. 

Try it mate, I think you’ll love it. 

Recipe donated by a proper British person, Kate (my assistant Georgie's Mum) who lives over the pond, in the smallest city in England, called Wells (see video below).

INGREDIENTS

• 2 ½ cups milk
• 1 small bunch parsley
• 1 bay leaf
• 1lb smoked salmon (or smoked haddock)
• ½ stick/55g butter
• 1 medium yellow onion, cut into a medium dice
• 1 large leek, cleaned, sliced lengthwise and chopped into half rounds
• 1 cup mashed potatoes
• Kosher salt & fresh ground pepper to taste
• 1/3 cup bacon, cooked/crispy/crumbled

DIRECTIONS 

1. Put the milk, half a dozen parsley stems and bay leaf into a small pot and simmer about 5 minutes
2. While it cools, put 1 tablespoon each butter & olive oil in a small pot and with the onion & leek – cook about 5 minutes until nicely softened
3. Break up salmon, add to milk and continue to simmer about 5 more minutes – then strain and add milk and salmon to the onions & leaks
4. Carefully stir in mashed potatoes – you don’t want to break up the salmon too much
5. Add salt and pepper as needed and serve topped with bacon & chopped parsley.

THE BRITISH CULPRITS THAT DONATED THE RECIPE, GEORGIE & KATE, FROM ENGLAND.

Roasted Poblano Soup

Makes 4 to 5 cups-ish

This is just amazingly good. Kelly says it’s her favorite soup…EVER

3 pounds poblano/pasilla peppers (about 5 or 6)

1 tablespoon oil

1 tablespoon butter

1 small white or yellow onion, diced

2 cloves garlic clove, minced

2 1/2 -3 cup chicken broth

Kosher salt & fresh ground pepper

Diced avocado, chopped green onion and cilantro for garnish

• Place peppers on a baking sheet and broil until blackened all around, or put on top of a gas burner on your stove - you'll have to turn them a couple times. Or you could put them over your stove's open top and keep turning until blackened all around

• While they blacken, heat oil and butter in large deep skillet, cook onions about 5 minutes until softened

• When black, put the poblanos in a paper bag, or in a bowl and cover with foil or cling film for 15 minutes to steam

• Peel off blackened skin, remove stem and seeds and rough chop and add to the onions with the garlic

• Stir until fragrant then put in a blender and blend until smooth

• Put back into the pan/pot and add broth until it’s at the thickness you like - heat through

• Serve in a bowl with the avocado, green onion and cilantro

• Boom…hell yes beotches!!!

View fullsize

---

Wonton & Noodle Soup

Serves 2

If a Jewish & Chinese grandmother got together and made a feel-good soup, this would be it.

Ingredients

• 4 cups chicken broth

• 1" fresh ginger, thinly sliced

• 3 cloves garlic, crushed & roughly chopped

• 6 green onions, white & light green parts cut in one inch lengths, with the dark green parts chopped finely for garnish

• 6 frozen chicken pork or chicken pot-stickers

• 4 baby bok choy, root end cut off & leaves separated

• 1 pack instant ramen noodles (discard the seasoning pack, don’t need it)

• 1 tablespoon soy sauce

• 1 teaspoon sesame chili oil

Directions

1. Bring broth, ginger, garlic & green onions to a simmer in a medium sized pot - simmer 5 minutes

2. Add pot-stickers and cook for 5 minutes, then add noodles and bok choy

3. Cook until noodles are softened, then stir in soy

4. Serve with a drizzle of chili oil and green onion

Filipino Pork & Noodle Soup

Serves 4

You know how those little Jewish Grandmothers are famous for their chicken soup? It turns out the little Filipino grandmothers are no different - except it's pork. Which I suppose is considerably different when comparing to a Jewish soup - but it's easily as good.

Ingredients

• 1/2 pound ground pork
• 1-2 tablespoons oil
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 teaspoons freshly ground pepper
• 1/4 package angel hair pasta
• 1 tablespoon soy sauce
• 1 egg, scrambled
• fresh cilantro, chopped
• limes wedges

Directions

1. Cook pork with onion and garlic in oil until fully cooked
2. Add broth and pepper and bring to a boil
3. Add noodles and bring to a boil
4. When noodles are ready, reduce to a simmer and add soy and scrambled egg
5. Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime

French Onion Soup

Rumor has it that years ago a beautiful French woman named Marie was so desperate for a divorce from her husband, but he would not consent. So to annoy him, she started cooking with the food that he hated most, onions. She put them in everything - sandwiches, salads, breads and yes, soup. Unfortunately, the plan backfired because the soup was so delicious, her husband asked for it everyday. And as you can imagine, he never left. There's a moral in there somewhere, I just can't find it.

Ingredients

• 3 lbs yellow onions halved & thinly sliced

• 1/4 cup butter

• 2 tablespoons olive oil

• 3 large cloves garlic, minced

• Kosher salt & ground pepper

• 3 tablespoons sherry wine

• 2 tablespoons fresh thyme, leaves only 3/4 inch

• 5 cups beef broth

• 2 tablespoons soy

• French bread (day old if possible) cut into 3/4” thick slices, if using fresh: cut into 3/4 slices as well and put into a 350 oven about 10 minutes

• One pound Gruyere or Swiss Cheese, grated on the larger holes of a box grater

Directions

1. Melt butter & oil in a large pan on medium/high heat and put in onions and let cook - stirring often until they soften a lot and begin to darken but without burning - about 25 minutes

2. Push onions out of a corner of the pan, add a teaspoon more oil and the garlic - let sit about 45 seconds then mix

3. Add sherry, let sizzle & steam a minute or so, and then put in thyme, soy and broth - keep on a low simmer for 30 minutes

4. When ready, ladle into soup bowls, top with a slice or 2 of the bread, then add a lot of cheese to each

5. Place on a baking sheet, then under broiler about 8 inches (below) until brown & bubbly

More soup recipes

Shrimp & Corn Chowder

Makes 4 servings

So good, so simple, so quick. Made even easier by keeping a bag of raw shell-on shrimp in the freezer and a can of corn in the pantry.

Ingredients

• 1 tbsp butter
• 1/2 cup onion, finely diced
• 1 - 15 ounce can whole corn kernels
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 1/3 cups milk
• 1 cup chicken broth
• 1 large potato, cut into large dice
• Salt to taste
• 1 pound 31/40 raw shrimp, peeled, deveined

Directions

1. Melt the butter in a large saucepan over medium heat and add onion, garlic and corn
2. Cook until softened then add the paprika and cayenne and cook, stirring until mixed well
3. Add the milk, stock, potato and salt
4. Bring almost to a boil, reduce to a simmer and cover
5. Stir occasionally for about 30 minutes, or until potatoes are tender
6. Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque
7. Add some fresh chopped parsley on top
8. Serve with tons of good crusty bread and a big fat salad

Potato Soup

I'll be the first to admit that potato soup sounds boring. But this one isn't. The red onions help it taste great, plus it's way fun because your guests get to customize it themselves with a choice of cool toppings. Think baked potato - but way better. It's so good, just serve a salad with it and you're done.

Ingredients

• 2 big baking potatoes, peeled and diced
• 1 large red onion, diced
• 3 cups chicken broth, diced - just kidding
• 2 tablespoons butter
• 1 1/2 cups whipping cream
• 1/2  teaspoon cayenne
• 3 tablespoons fresh chopped parsley
• Kosher salt & fresh ground black pepper

Directions

1. Put potatoes in large pot, cover with chicken broth and simmer until soft, about 15 minutes
2. While it cooks, saute onions in butter and cayenne until softened
3. Add about 3/4 of the onions to the pot along with the whipping cream and parsley
4. Continue cooking the remainder of the onions until crispy and blackened - but not burnt
5. Simmer soup on low about 5 more minutes until it thickens a bit
6. With back of large spoon, mash some of the potatoes in the pot while it's simmering (this will help to thicken) - season well with salt & pepper
7. When the soup is the thickness you want, serve in bowls with a selection of the following toppings - add any and all you'd like:

• Crispy bacon pieces (if I said bits, you might buy those crappy artificial ones and I'd be mad)
• Thinly sliced green onions
• Croutons or even crouton remnants - from the bottom of the box
• Crispy thin Asian noodles
• Shredded cheese - cheddar works nicely
• Any hot sauce you like
• Diced leftover chicken, turkey, steak, pieces of a leftover broken up burger
• Anything else you can think of - just look in the fridge

View fullsize

Roasted Red Pepper Soup

Makes about 4 cups

Feel free to make this using fresh red peppers and going through the whole roasting, steaming, peeling, cleaning and chopping process. Or - you could just use the delicious ones that are already roasted and in a jar and be done in about 5 minutes. But it's up to you...

INGREDIENTS

• 1 small onion (yellow, red or white – it’s up to you), chopped small

• 1 garlic clove, minced

• 1 tablespoon olive oil

• 32 ounces jarred roasted red peppers, drained and cut into a large dice

• 1/2 - 3/4 cups vegetable or chicken broth, depending on thick or thin you like it

• 1/4 tsp cayenne pepper

• Salt & pepper to taste

• Freshly chopped cilantro for garnish

DIRECTIONS

1. Sauté onions in olive oil in a pot over medium heat until softened, about 5 minutes

2. Add garlic, and cook until fragrant, about 2 minutes more then add drained peppers - stir well

3. Either use an immersion blender right in the pot, or blender or processor to blend into a soup right in the pot with about 1/2cup broth and cayenne, or put everything in a processor or blender with 1/2 cup of the broth, cayenne and process until smooth – add more broth if you like it thinner

4. Season to taste with salt & pepper, then heat mixture in the pot

5. Serve in bowls (hot or cold) with some fresh chopped cilantro, and a small grind of fresh pepper

 WATCH ME MAKE THIS