Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

• 4 cups chicken broth
• 4 green onions cut into 2 inch lengths 
• 10 or so sprigs of cilantro
• Four 1/8 inch slices ginger (skin in is fine)
• 1 clove garlic, peeled & rough smashed
• 15 or so Sichuan pepper corns
• 1/4 teaspoon kosher salt 

DIRECTIONS

1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Lobster Poutine

Makes 2 servings

INGREDIENTS

• 12 oz frozen tater tots 
• ½  tablespoon oil
• ¼ cup red onion, diced small
• 1 garlic clove, crushed
• 1 tablespoon sake
• 4 tablespoons butter
• 2 tablespoons flour
• ½ cup milk
• ½ cup clam juice
• ¼  cup shredded smoked Gruyere cheese
• ¼  cup shredded Monterey jack cheese
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 2 small lobster tails, cut into bite size pieces
• ¼ cup chopped green onion to garnish

DIRECTIONS

1. Cook tater tots according to package instructions
2. Heat a saucepan on medium high, add oil and sauté the onions until translucent
3. Add the garlic, cook until fragrant and add 1 tablespoon of butter
4. Add the sake, let the alcohol cook off
5. Add 2 tablespoons of butter, until melted then stir in 2 tablespoons of flour
6. Let the flour taste cook out about 2 minutes
7. Add the milk and clam juice and let thicken
8. Add the gruyere and jack cheese, season with salt and cayenne pepper to taste
9. In a small pan, melt 1 tablespoon of butter and sauté the lobster until cooked season with a little salt and pepper
10. Top the cooked tater tots with the cheese sauce, then lobster and garnish with green onions

FEATURED IN THIS SAM THE COOKING GUY TV EPISODE 

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Tomato Soup

Yum - this version is made with canned San Marzano tomatoes - and if ur gonna use canned, these ones are the best.

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 clove garlic, minced

1-28 ounce can whole peeled tomatoes (San Marzano, recommended)

½ teaspoon Kosher salt 

¼ teaspoon sugar

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

• Heat oil in a medium saucepan, add half the onion and cook until softened 

• Put in garlic and stir until fragrant, then add tomatoes, salt, sugar, red pepper flakes and oregano, mix well and simmer 5 – 10 minutes

• Use a blender or immersion blender to puree soup - keep warm

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).

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

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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

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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

Chicken Soup with Rice, Dill & Spinach

Simple simple simple.

Makes about 8 cups

INGREDIENTS

• 1 tablespoon olive oil

• 3 ribs of celery, each sliced lengthwise down the middle then crosswise into thin pieces 

• 1 small yellow onion, diced small

• 8 cups chicken broth

• 1/2 cup rice, uncooked

• 2 cups shredded, cooked chicken

• 3 ounces (roughly 2 cups) packed fresh spinach leaves, rough chopped

• 3/4 ounce chopped fresh dill

• 1 teaspoon Kosher salt

• 1/2 teaspoon fresh ground pepper

• Lemon wedges for serving

DIRECTIONS

1. Put olive oil, celery and onion in the bottom of a medium pot

2. Cook until softened - about 5 minutes

3. Add broth (carefully cuz it'll steam) and bring to a boil and add rice

4. When it comes to a boil again, turn down to a simmer and cook about 10 minutes or until rice is softened

5. Add chicken, spinach and dill - stir and let simmer about 5 minutes more

6. Season with salt & pepper

7. Serve in bowls with a lemon wedge squeezed on top

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(in the video I use leek instead of onion, but you don't have to) 

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

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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.

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!!!

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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

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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

Cucumber, Mint & Yogurt Soup

Serves 4

Every so often a little cold soup is a beautiful thing - especially this one.

Ingredients

• 2 cucumbers, peeled & seeded
• 1/2 cup mint leaves
• 1 clove garlic
• 1/4 cup milk
• 1 1/2 cups plain yogurt
• 1 tablespoon lemon juice
• Olive oil, optional

Directions

1. Add cucumber, mint, milk and garlic to blender
2. Blend until smooth then pour into large bowl
3. Stir in yogurt, lemon juice and season with salt & pepper
4. Drizzle lightly with a really good extra virgin olive oil before serving

Avgolemono Soup

Serves 4

A wonderful little Greek soup - just like Mrs. Kronopoulos, the wonderful little Greek woman who used to make it for me.

Ingredients

• 6 cups Chicken broth
• 3/4 cup rice
• 3 eggs, beaten
• Juice of 2 lemons
• Parsly for garnish

Directions

1. Bring chicken broth to a boil, add rice and turn down to a simmer for about 15 minutes
2. In a medium bowl, beat eggs and add lemon juice - stir to mix
3. This next part is IMPORTANT - - if you just pour the egg mix into the soup right now it'll turn to scrambled eggs, so don't
4. Take about a cup of the hot broth and slowly stir it into the egg mix - then slowly add one more
5. Now that the egg mix is hot enough, you can add it into the broth in the pot
6. Continue simmering until it thickens and is heated through and you're done
7. Serve with a little chopped parsley on top

Egg Drop Soup

Makes about 4 cups

Instant comfort. You could always add a little cooked chicken or some veggies - but you don't need to.

Ingredients

• 2 large eggs

• 4 cups chicken broth

• 2 tablespoon dark soy sauce

• 1 teaspoon sesame oil

• 4 tablespoons thinly sliced green onions for garnish

Directions

1. Beat eggs in small bowl - set aside

2. Heat the broth in a small pot and bring to a boil

3. Stir in soy sauce

4. Return to a boil then turn off the heat

5. While stirring soup in a fast circular fashion with a fork, slowly pour in beaten egg from about 4-5 inches above the pot

6. Continue stirring until egg gets all cool and kinda stringy, drizzle sesame oil and that’s it

7. Serve in a bowl with the green onions on top

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Black Bean Soup

Serves 4 - 6

This is quick and easy but really good. Just be careful when you use the blender...

Ingredients

• 1/2 onion, diced
• 2 - 3 ribs of celery, diced
• 2 carrots, diced
• 2 cloves of garlic, minced
• Olive oil
• 4 cans black beans, drained and rinsed well
• 1 quart chicken broth
• 1 Tablespoon cumin
• Fresh lime wedges
• Sour cream
• Fresh cilantro leaves, chopped

Directions

1. Heat a skillet on the stove and add about 2 Tablespoons Olive oil
2. Add the onion, celery and carrot and cook until softened (but don't let them brown)
3. Add the garlic and continue to cook
4. Add the cumin and heat until it becomes fragrant
5. Add the black beans and chicken broth and simmer for about 10 minutes
6. Place 3 or 4 ladles full of the beans without much of the broth into a blender
7. Cover and hold the top with a towel and puree the beans
8. Add the bean puree back into the soup and mix well
9. To serve put some soup into a bowl and squeeze a fresh lime wedge over the top
10. Add a spoonful of sour cream and sprinkle with a bit of the chopped cilantro
11. Stir it all together and enjoy

The Worlds Freshest Pea Soup

Makes 4 - 6 servings

This is not that thick, army green gross stuff. This is fresh, bright and really delicious. But if you want the old-school version, I'm sure you can find it in a can in the back of an old supermarket somewhere...

Ingredients

• 1/2 cup red onion, diced
• 2 teaspoons olive oil
• 1 - 2 ounce package of Ready Bacon, diced
• 3 cups chicken stock
• 1 - 16oz bag frozen peas
• 1/4 cup whipping cream
• Kosher salt, to taste
• Freshly ground black pepper to taste
• Sour cream

Directions

1. Heat a nonstick pan over medium heat, add oil and cook the red onion until very soft and beginning to brown slightly
2. Add bacon and continue to cook everything starts getting crispy
3. While that cooks, heat the chicken stock in a separate pot
4. Once it boils, add the peas and cook for about 2 1/2 minutes
5. Drain the peas (reserving the broth) and put into a blender and add just enough broth to cover
6. Season with salt and pepper to taste
7. Cover and blend until smooth
8. Add the whipping cream and continue blending until really smooth
9. Serve in a bowl and top with a spoonful of sour cream and some of the red onion/bacon mixture

Thai Curry Noodle Soup

Serves 4

This is easily one of Mrs Cooking Guy's most requested meals.

Ingredients

• 2 cups chicken broth

• 14-ounce can coconut milk

• 1/2 -1 tablespoon curry powder

• 1/2 tablespoon Asian chili paste

• 2 packs Ramen noodles, uncooked & without the seasoning pack

• 3/4 pound shrimp, raw, shell-off and de-veined (31/40’s or 21/25’s are great)

• 1/2 red pepper, diced small

• Green onions (scallions), cilantro and limes for garnish

Directions

1. Put broth, coconut milk, curry and chili sauce in a small pot and bring to a boil

2. Turn down to a simmer and add the noodles and shrimp

3. In about 4 minutes, the noodles will be soft, the shrimp will be pink and cooked - and you'll be eating like Thai royalty

4. In the meantime, cook red pepper in a little oil in a non-stick pan until softened and beginning to get a little color - set aside

5. Serve in a bowl and garnish with green onion, cilantro, diced red pepper and a squeeze of lime