Steps

• Wash and rinse the lentils, put in a medium pot and cover with water (1 inch over) and bring to a simmer on medium-high. Cook covered on medium for 10 min.
• Wash the chard, remove the stems and chop into thin strips and add to the lentils (add water if necessary). Cook for 5-10 min
• Meanwhile, saute the onions in a couple of tbsp of olive oil, chop the corriander and mince the garlic. Add them to the pot, add the cumin and salt and cook covered for another 5-10 min (until the lentils and chard are completely cooked)
• Finally add the lemon juice and turn of the heat

Steps

1. In a large pot over medium heat, add the lentils and water and bring to a simmer. Cook, for about 1 hour (keep stirring)
2. Remove from heat and blend in a food processor or using a hand held blender. Blend to desired consistency
3. Put the pot back over low heat, add the rice and cook for 10-15 minutes. Keep stirring to stop rice from sticking
4. In the small pan, saute the chopped yellow onion in olive oil for 5 minutes, then add the onion to the soup
5. Add the salt, black pepper, cumin, and chopped parsley to the soup, and stir to combine. Cook for a couple of minutes

Steps

1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2. Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
5. Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.

Steps

1. Melt the butter in a soup pot over a medium heat. When it melts and just thinks about turning golden brown, dump in the vegetables, throw in a pinch of salt and a pinch of fresh thyme. Give it a stir and cook for about 5 min until the onions turn translucent
2. Dump in the chicken broth and crank the heat to high and bring it up to a boil
3. Check and adjust for salt and then add the noodles, give it a stir, leav on high heat and boil for 5 min
4. In the meantime, cut the chicken to small pieces. After 5 min dump in the chicken, give it a stir and a simmer for 5 min

Steps

1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
2. Season with salt, to taste. Remove from the heat and set aside to cool.
3. Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
4. Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

Steps

1. Wash both the lentils thoroughly. Soak them for half an hour in 1 and half cup water. Pressure cook it for 3-4 whistles.
2. Heat about 1 and 1/2 tbsp of ghee (keeping the rest for tadka) in a pan.
3. Add the seasoning ingredients- cumin seeds, cloves and the cinnamon stick.
4. Add the onions and saute until translucent but make sure that they do not turn brown in colour.
5. Add the tomatoes, green chillies,turmeric powder and red chilli powder and let the ingredients cook until the tomatoes are soft.
6. Pour in the boiled dal and mix well. Add water if required.
7. Add salt and sprinkle some coriander leaves and let it boil for about 5 - 6 minutes.

Steps

1. In a hot pot or cast iron Dutch oven, add butter, onions and a pinch of celtic sea salt and stir them up for about 3 minutes, on high heat. Throw in the thyme and the bay leaf and let cook for 20 minutes on low heat; covered. Covering the pot at this stage encourages the release of moisture. After 20 minutes, remove the lid and give a stir. Continue to cook for 15 minutes or more, scraping the bottom each time the caramelization begins to occur. (As onions cook, they will take on a sweeter, caramel-like aroma and they will lose a lot of volume).
2. Deglaze with port and red wine and reduce to dry – it should take 15 minutes more. Add demi glace and water or veal stock or remouillage. Bring to boil and simmer for 10 minutes; covered. Discard thyme and bay leaf. Season with salt and pepper and transfer to individual bowl if desired. Onion soup can be refrigerated for up to 5 days.
3. Top soup with a slice of toasted bread or a few croutons (do not add to much bread; it will suck up too much liquid). Add cheese and place the onion soup under the broiler for a few minutes or until golden brown. Serve immediately. Bon appétit!

Steps

poach the lentils and vegetables in water (until cooked 1/2 hr)
blend everything in a blender
pour blended mixture in a pot
add 1 cinnamon stick, salt, black pepper, cumin, 2 tbsp olive oil (or a knob of butter

Steps

1. Start with a handful of chopped pancetta, saute that over medium heat and little bit of olive oil until not quite brown. When it just starts to look like it's going to brown, throw in the onions and diced celery and cook those vegetable for about 4 min until the onions just start to turn translucent. At that point add some minced garlic, stir that in and cook for about a minute.
2. After the garlic cooks for about a minute, dump in the chicken stock, some water and 1 can of crushed plum tomatoes. Give it a stir and bring to a simmer. Dump in the beans, chopped cabage, chickpeas, pepper flakes, italien herbs, a big pinch of salt. When that comes up to simmer bring down the heat to medium low and simmer that until the beans are tender (around 45 min).
3. Meanwhile, prepare the greens. Clean and chop the swiss chard. Check the soup and add water if it's getting too thick. Once the beans are cooked, dump in the greens and stir and simmer for about 15 minutes.
4. Taste and adjust the seasoning before adding the pasta. Dump in the pasta, turn up the heat to medium-high. 15 minutes later, as soon as the pasta is tender, ladel and server.

Steps

1. Preheat oven to 450 degrees F.
2. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
3. Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Steps

1. Dice 1 onion and add to a pot with the chicken, 1 clove of garlic, 1 tsp salt and 1/8 tsp saffron. Let it cook for 1 hour on low heat. Once the chicken is cooked, debone and shred to pieces
2. Grate 1 onion and add to a pot. Wash 1 cup of barley and add it to the onion. Add 5 cups of water. Add 1 tsp salt, 1 tsp turmeric, 1/4 tsp black pepper and let it cook for 2 hrs (covered)
3. Dice the mushrooms and set aside. Melt 1 tbsp of butter in a pan. Saute the mushrooms for 2 min.
4. Add the sauted mushrooms, the shreded chicken and the chicken broth to the pot of barley and let it cook for 1 more hr
5. To make the white sauce, in a separate pan melt 1 tbsp butter, add 1 tbsp vegetable oil, 1 tbsp flour and stir for 1 min. Then add 1 cup of milk and stir until it becomes smooth
6. Add the white sauce to the soup and let it cook for 30 min
7. Finally, add the juice of 1-2 lemons, garnish with parsley and enjoy

Steps

1. Slice the lemongrass stalk and galangal into thin slices (5-6 slices each)
2. Cut the kaffir lime leaves in half. Slice the cilantro stalks and keep the leaves for garnish
3. Slice the green onion into thin slices. Cut the chilis in half
4. Into a pot add the chicken stock, lemongrass, galangal and cilantro stalks and simmer for 5 min
5. Add the chicken pieces, fish sauce, sugar and let boil for 5-6 min
6. Add the coconut milk and mushrooms and simmer on medium heat for 5-6 min
7. In a seperate bowl add the lime juice, chilis and chili oil and pour the ready soup over. Finally, add the green onions and cilantro leaves on top and serve

Steps

1. Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
2. When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
3. Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
4. Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you’re not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
5. Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!