A rich creamy soup with the essence of lobster. If you cook lobster, use the shells to make lobster stock. The stock can easily be transformed into a smooth elegant bisque with a seemingly complex flavor that is easy to make.
Don’t throw away your lobster shells! The roasted shells of lobster can create an amazing stock providing a foundation for many seafood based dishes. Here we also infuse the stock with dashi kombu to further boost the essence of umami.
Ham Hocks add a pleasant smokiness to our creamy rich chowder. A satisfying soup for Fall or Winter with juicy clams, chunks of potato and some leftover Thanksgiving ham.
November came early as I was craving clam chowder.
Inspired by Taiwanese pork noodle soup with pickled mustard greens, this is a comfort food favorite that is satisfying and easy to make.
We all love good homemade chicken soup in its many renditions. It is all about comfort, warmth and memories of childhood. It intersects across food culture and passes through generations.
If you are looking for easy Fall soups to make at home, butternut squash soup is a cozy, satisfying dish that truly represents the season.
Combined together, potatoes and leeks are simple ingredients that create a creamy and elegant Vichyssoise soup enjoyed hot or cold…
Don’t underestimate the importance of making your own stock from scratch. Making chicken stock from scratch is the best way to go since you control the ingredients and flavor.
Dashi kombu is a simple base stock that is the foundation of Japanese cuisine. Making dashi kombu stock from scratch is very easy. It only requires three ingredients: water, dried shaved bonito and dried kombu.