Tomato, Basil, Raviolini Soup: Not your typical Tomato Soup

Years ago, I had this soup in some cafe.  I loved it so that I did some research knowing it was not homemade, and I found that it was from a company that sold frozen, concentrated soups.  I was able to purchase the concentrate, but because it was sold to institutions, it came in a package size that was impossible to deal with.  PLUS, what a better opportunity to challenge my own culinary skills!  I have been attempting to make this brothy tomato soup for several years, and this summer, I had a breakthrough.  This soup is not like typical tomato soups. It is not pureed, nor does it contain cream. It is only slightly thick, but is absolutely one of my favorites with a spicy kick from red chili flakes and basil.  This soup is best made during the summer due to the need for roasted tomatoes.  What I do is to take my tomato seconds from the garden and roast them up with a little olive oil, salt and pepper, at 350 for about an hour until they are soft and browning. I then put them through a food mill.  This is the key to this recipe.  It gives a depth to this soup you cannot get without the roasting.

This soup can be made vegetarian by using vegetable broth.  I hope you enjoy it as much as I do.

Ingredients for Roasted Tomatoes
3 lbs. tomatoes
1 T. olive oil
1/2 t. kosher salt
1/4 t. black pepper

Directions for Roasted Tomatoes
Wash the tomatoes and remove the stem.  Place tomatoes on a cookie sheet and toss with oil, salt and pepper.  Roast in 350 degree oven for about an hour until skins have popped and turned black in spots. Put through a food mill (or processor then strainer).  Yield will vary based on tomatoes.  Extra can be used in soup or frozen for next batch.

Ingredients for soup
1 T. olive oil
1/2 t. crushed red chili flakes
1 1/2 cups onions, chopped into 1/4 inch pieces
4 cloves garlic, crushed
1 bay leaf
2 c. roasted tomatoes (pureed)
1-28 oz. can whole peeled tomatoes (not in puree), broken into small (about 1/2'') pieces
1 qt. homemade chicken (or vegetable) broth
2 c. water
1 T. white wine vinegar
3-4 T. cornstarch
1/4 c. water
1/2 c. basil, chiffonade
1 1/2 c. raviolini

Directions for Soup
Heat oil in heavy bottomed dutch oven.  Add chili flakes, bay leaf, and onions.  Sauté until onions are softened, about 6 minutes.  Add garlic and cook for one minute.  Add roasted tomatoes, whole can of broken up tomatoes and juice, broth, and water.  Bring to a boil, lower heat, then simmer for 1 hour. After 1/2 hour, bring large pot of water to a boil.  Add 1 T. salt and cook raviolini until thoroughly done (not al dente).  Drain pasta.  Taste soup.  Add salt and pepper to taste.  Add vinegar.  Mix 3 T. cornstarch and water.  Add to soup.  Soup should thicken slightly, but not be thick. If needed, mix the remaining tablespoon of cornstarch with a few tablespoons of water and add to make the soup a bit more thick, depending on taste.  Add the raviolini to the soup along with the basil.  Serve and enjoy!

Pho Ga (Vietnamese Chicken Noodle Soup): Packing in the flavor

I had the most lovely weekend. I was blessed with a catering gig with my professor and his wife, Bob and Bernadine on Sunday.  I was to prepare a brunch for Sunday for 15 people.  As there is nothing I love more than to spend time with my dear friends Bob and Bernadine, I did the cooking on Saturday at their house. I prepared four different quiches--Quiche Lorraine, Spinach and Chevre with Leeks, Wild Mushroom and shallots  with Gruyere, and Spinach and Mushroom with Gruyere.  I also made sharp cheddar, thyme and chive scones, a salad with homemade ranch dressing, and a fruit salad with a side dressing of homemade yogurt, lemon zest, ginger and honey.  A full day indeed.  The brunch was well received and appreciated.

Lucky for me, Saturday evening led to even more cooking.  My friend Peter, who is also a foodie like me, invited me over to make a meal for Chinese New Year.  He taught me how to make this amazing dish. It was kind of like a Chinese tamale.  Sticky rice cooked much like a risotto with pork, then rolled in eucalyptus leaves and steamed.  In turn taught Peter how to make pasta, so we had this interesting combination of homemade pasta with a ragu and these lovely Chinese rice bundles.  While enjoying our feast, we talked about Pho.  Peter is passionate about Pho.

Now, if you've never had Pho, I strongly encourage you to try it.  Now the thing about Pho is that it is all about the broth, so finding a good Pho can be a challenge. You may need to go to several Vietnamese restaurants before finding one that rocks your boat.  But be careful, once you find it, you'll want it often.  Pho is a lovely, complex beef or chicken based soup.

Since our conversation, I've not been able to get Pho off my mind.  So, I decided to make some this week.  My efforts began with an earnest internet search.  I found hundreds of recipes.  I did some comparing and found many similarities.  Bones, meat, star anise, cloves, ginger, fish sauce, and onions all at the base of the broth.  It is all about the broth.

As the idea of cooking up ten pounds of beef bones for a serving for four seemed a bit overzealous for a weeknight meal for one, I decided to make a chicken pho to start my learning process.  The following recipe is a compilation of several I found on the web.  It is amazingly rich and complex in flavor.

This recipe makes 4 quarts of broth.  The toppings are enough for 4-6 servings, which will leave you broth for another time.  It freezes well.  You may also just have more toppings (and more chicken breasts) available and serve a crowd of 10-12.
Pho Broth

4 lbs. skinless chicken thighs

2 chicken breasts, bone in, skinless
1 whole onion, peeled and cut in half
3-inch chunk of ginger, unpeeled

2 T. whole coriander seeds
4 whole cloves
3 whole star anise
2 T rock sugar (found at Asian markets)

3 T.  fish sauce

small hand full of cilantro stems

Directions

Place ginger and onion on a baking sheet. The top of the onion should be about 4″ from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. Slice ginger into 1/4 inch thick slices.

Fill a large stock pot with water and boil. While the water is boiling, use a cleaver or heavy knife to break the bones of the thighs in at least 3 places (just give them a real good whack--but watch your fingers.  They should be nowhere near that chicken--yes, this is gross, but the more marrow you expose, the more rich your broth will be).

When the water boils,  boil the thighs on high for 5 minutes. You’ll see lots of foam come up to the surface. Drain, rinse your chicken of the scum and wash your pot thoroughly. Refill with 4 quarts of clean, cold water.

Add chicken, chicken breast, onion, ginger, cloves, anise, coriander, sugar, fish sauce and cilantro in the pot and cover. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, shred with your fingers when cooled and reserve for serving (you’ll serve shredded chicken breast with the finished soup). With a large spoon, skim the surface of any impurities in the broth. Skimming every once in a while ensures a clear broth. Simmer a total of 6-8 hours (yes, that long.  You can do it over night if you wish). Taste and adjust seasoning with more fish sauce and or sugar.

Strain the broth through cheesecloth and discard the solids (if you have a dog, he or she will love you for the meat from those thighs, but all the flavor has been sapped, so don't be tempted to eat it yourself--or do, but it won't taste too good.)

At this point, you can serve your soup, or you can cool the stock and remove any fat that coagulates on the surface.

Pho Soup
1 lb dried rice noodles (about 1/4″ wide)
2 cups bean sprouts, washed
cilantro tops
1/2 cup shaved red onions
1/2 lime, cut into 4 wedges

1/2 cup basil, chiffonade (sliced into thin strips by rolling up and slicing)

1/4 cup mint, chiffonade
Sriracha hot sauce
sliced Thai chilies

 Directions

Prepare noodles as per the directions on package (do not overcook). Reheat stock, if cooled.  Ladle broth into the bowls, add shredded chicken breast and soft noodles in each bowl. Have the rest of the ingredients at the table for people to add to their bowl as they wish. I hope you enjoy this as much as I did.