FFWD: Vietnamese Spicy Chicken Noodle Soup

What a wonderful soup. This was a great combination between the Thai coconut soup Tom Kha Gai and pho. I really enjoyed this soup and it will definitely become a staple.  The broth is made with chicken broth, cilantro stems, anise, coriander, white peppercorns, chili and coconut milk. I was surprised how delicate the coconut flavor was and how everything blended together seamlessly.

Roasted Jerusalem Artichoke Bisque

Jerusalem artichokes (aka sunchokes) are the root or tuber of a particular sunflower variety. They have a potato like texture, but are less starchy, crunchier, and have a nuttier more earthy flavor. This soup builds upon the sunflower-family theme and incorporates sunflower oil and sprouts. The result is a simple yet rich and soothing soup.

Roasted Jerusalem Artichoke Bisque
Deborah Madison's Vegetable Soups, serves 4


Ingredients:

• 1 pound Jerusalem artichokes, cut into one third of an inch slices
  
• 1 three ounce potato, sliced
  
• 3 cloves garlic, unpeeled
• 1 small onion, diced
• 3 tablespoons sunflower oil
  
• 5 cups water
  
• 1/4 cup cream
• Salt 
• Pepper
• Sunflower sprouts
  

How To:

Preheat the oven to 425 degrees F.

Drizzle the sliced Jerusalem artichokes, potato, and unpeeled garlic with 2 tablespoons of oil and a couple pinches of salt. Place in a roasting pan and roast for approximately 45 minutes.

In a dutch oven or soup pot, heat the remaining tablespoon of oil. Add in the onions and saute for a few minutes until softened. Add in the roasted vegetables, be sure to peel the garlic, and 1/2 cup of water. Cook for about 5 minutes. Add the remaining 4.5 cups of water; be sure to scrape up any browned bits on the bottom of the pot. Reduce the heat, cover and cook until the vegetables are tender - about 20 minutes.

Puree the soup with a blender, but be sure to leave some texture. Stir in the cream, and salt and pepper to taste. Serve with a generous handful of sunflower seed sprouts on top.

Moroccan Chickpea Stew

Are you looking for a dish where the leftovers are not only as good as the day you made it, but maybe even better? Moroccan chickpea stew is one of those dishes for me - it's a hearty meal and somehow keeps tasting better every day.

Ingredients:

For the stew

• 2 tablespoons olive oil
  
• 2 large carrots
• 1/2 head of cauliflower
• 1 medium size eggplant
• 3 small Yukon gold potatoes
• 1 medium size yellow onion
• 28 oz can of tomato puree
• Apx. 14 oz of water
  
• 15 oz. can of chickpeas, rinsed and drained
• 1/4 cup of golden raisins
• 2 tablespoons cumin
• 1 tablespoon turmeric
  
• 1.5 teaspoon ground coriander
  
• 1 teaspoon cinnamon
  
• 1 teaspoon cayenne pepper
• 2-4 dried whole chilies
  
• salt to taste
  
• 1/2 cup plain yogurt or kefir
• 1/4 cup chopped cilantro
• slivered almonds

For the couscous:

• 1.5 cups of water
• 1 teaspoon bouillon
  
• 1 cup couscous

How to:

1. Chop the onion, eggplant, carrot, cauliflower, and potatoes in to larger than bit size pieces
2. In a large heavy bottom skillet, or a dutch oven, heat the olive oil. Saute the onion until translucent, then add the carrot, cauliflower, potatoes. Add a little salt to taste and cook the veggies for another 5 minutes.
3. Add in the tomato puree, water, cumin, coriander, turmeric, cayenne, cinnamon and chilies. Cover and continue to cook until the carrot and potato are soft enough for a fork to pierce through easily.
4. Add the raisins and chickpeas and cook for another 5 minutes. Salt to taste.
   
5. In a medium size pot bring the water for the couscous and bouillon to a boil. Once the water reaches a boil, turn off the heat and add the couscous. Cover and let rest for 5 minutes, then fluff with a fork.
   
6. In a small bowl mix the cilantro and yogurt/kefir.
7. Serve the stew over the couscous, and garnish with the yogurt/kefir mixture, and slivered almonds