In the colder weather my favorite lunch is soup. Most weeks, I’ll make a pot. Most of the soups I make have a thick smooth base from pureed beans or vegetables. I enjoy brothy soups but don’t have as many in my normal repertoire. Enter this week’s recipe from Dorie Greenspan’s Everyday Dorie for Cook the Book Fridays. Gingered-Turkey Meatball Soup is a brothy soup. It’s also hearty and delicious. Pretty simple too!
The hardest step (which isn’t hard) is making the meatballs. Ginger, fresh herbs, and lemon zest give the meatballs unexpected bursts of flavor.
Then you need to cut up some vegetables, whatever you are in the mood for or have on hand. I chose sliced carrots, sliced green cabbage, mushrooms, and spinach. At this point, you’re nearly done!
Bring the broth up to a boil. Homemade chicken or turkey broth would gild the lily here, but I used broth made from bouillon. Poach the meatballs by simmering them in the broth. I did this in two batches.
At the same time, bring a pot of water to a boil to cook the rice noodles which only take a few minutes to cook. The rice noodles rest in a bowl of cold water.
Once the meatballs are cooked, add the vegetables and meatballs to the pot and simmer until the vegetables cooked to your liking. About 5 minutes should do it.
If you’re going to finish the whole pot of soup in one meal, drain the noodles and add them to the pot to reheat. However, if you’re going to eat several meals from one pot, I suggest adding noodles to each bowl and ladling the soup over them. I warmed the noodles first by letting them sit in hot water for a few minutes.
Garnish the soup with fresh herb leaves. I used parsley and cilantro. And supply condiments to let everyone further flavor the broth with soy sauce, sesame oil, sriracha, and rice vinegar. I made scallion pancakes earlier in the week, so I went a simpler route and used the leftover dipping sauce which contained all these ingredients.
I LOVED this soup! The flavors were interesting and satisfying. The combination of meatballs, noodles, and vegetables made each bowl a complete meal. Winter has only just begun, so I know I’ll make this again over the rest of the season.
On the other hand, I made the Apple Custard Crisp a few weeks back when it was on our schedule. It was right before I went away for Thanksgiving, so I didn’t get around to posting on time.
Apple crisp is one of my signature desserts. My own is quite different than this version however I’m always open to trying something new. I’ll be honest. I didn’t like the texture of custard combined with apples plus the flavor was too lemony for me. I also consider crisp to be a vehicle for streusel topping. Dorie suggested starting with half of the streusel in the recipe, I used all of it and still didn’t think it was enough. A fail for my house.
I said I’m open to new things. This week I made an Apple-Persimmon Crisp from the latest issue of Bake from Scratch magazine. It was a winner, with or without caramel drizzled on top. I’ve only eaten persimmons a few times, but the more I eat them, the more I like them. The flavor reminds me of melons. Try it, you’ll like it.
Happy Cooking all month, my friends! I hope you eat many delicious meals, both at home and shared with friends.
Speaking of friends, check out what the other home cooks from Cook the Book Fridays thought about the soup and the crisp. If you want to make them yourself, the recipes are in Dorie Greenspan’s Everyday Dorie. The soup is on page 75, and the crisp is on page 276.
As if on cue, now that it’s October, the leaves started changing color and falling off the trees. It’s soup season! I love soup, but don’t make more than cold gazpacho over the summer. I’m excited that it’s time to put it back in the repertoire.
This week’s recipe for French Fridays with Dorie is for a Celery-Celery Soup. This week we start the fifth and final year of cooking through Dorie Greenspan’s book Around My French Table. We’re down to the last 30 or so recipes. I’ll admit that some of what’s left doesn’t excite me. That’s what I felt when I read through this recipe.
Celery and celery root (ugliest vegetable ever) cooked with onions and apples sounded simple but boring. Wasn’t it nice to be surprised at how well this worked for me off the page.
The soup itself tasted good. I liked the smooth and creamy (though cream-less) texture. It was sweet and not sweet at the same time. However, it was the extras that made this so wonderful. The first bonne idée was to sauté tiny apple cubes in butter and curry powder. This “garnish” hid in the bottom of the bowl, covered by the ivory-colored innocuous-looking soup.
The second bonne idée was to make croutons with the same treatment. These went on top, so weren’t a secret. I LOVED it. It might have been the curry powder that made the flavors pop for me. I would consider adding a touch of curry powder right into the soup if I was short on time and wanted to skip the croutons and/or curried apples, though it will probably change the soup’s color. (Note I used only 4 cups of chicken broth as I’ve learned otherwise Dorie’s soup are too thin for me.)
Howard was away so he didn’t try this yet. I’m not sure whether he will (apples in savory food, you know). I did give half the batch to my neighbor, would will probably enjoy it more than he would.
(P.S. Happy Anniversary to my Dorista friends! It’s been a great journey together so far, full of so many unexpected friendships. I look forward to finishing up the book together plus whatever’s next.)