the Pence family cookbook

Recipes Tagged with “soup”

Vegan Pho with Carrots

main course soup untested vegan vegetarian vietnamese


  • 1 recipe pho broth (about 2 1/2 quarts)
  • 3/4 pound rice noodles, preferably wide ones
  • 2 medium or 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne
  • 2 cups edamame (can use frozen, thawed)
  • 6 ounces tofu, cut in matchsticks
  • 1/2 cup Asian or purple basil leaves, or Italian basil, slivered
  • 4 scallions, chopped, or 1/4 cup chopped chives
  • 1 cup chopped cilantro (optional)
  • Several sprigs fresh mint
  • 2 cups bean sprouts (mung are traditional) or slivered romaine leaves (chiffonade)
  • 2 to 4 bird or serrano chiles, finely chopped (to taste) or 1/4 teaspoon cayenne (more or less to taste)
  • 2 to 3 limes, cut in wedges


1. Have the broth at a simmer in a soup pot. Season to taste with cayenne if you are not using fresh chiles.

2. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.

3. Add the carrots and edamame to the simmering broth and simmer until just tender, about 3 to 4 minutes. Ladle a generous amount of hot broth with the carrots and edamame into the bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the scallions or chives. Pass the bean sprouts or lettuce, chopped chiles if using, the remaining basil and cilantro (if using), mint sprigs, and the lime wedges. Serve with chopsticks for the noodles and soupspoons for the broth.

Serves 6

Martha Rose Shulman, New York Times

Green Chile Chicken Stew

main course side dish chicken corn greenchile soup


  • 1 lg. onion, diced
  • 3 cloves garlic, minced
  • 2 chicken breasts, diced
  • 1 lg. baking potato, diced (optional)
  • 2 c. corn kernels
  • 14 oz. can diced tomato
  • 4 green chiles, diced (vary based on heat)
  • 1 can cream of chicken soup
  • shredded jack cheese (optional)
  • fried tortilla strips (optional)


Sautée the onion and garlic in butter or oil. Add the chicken and brown. Add the potato, cover with water, and simmer until the potato is tender. Add corn and/or tomato, green chile, and the cream of chicken soup. Simmer for a while to blend the flavors. Top with jack cheese and tortilla strips, if you’re serving it as a main course.

Cincinnati Chili

main course chile soup stew


  • 2 lbs ground chuck
  • 2 medium onions, finely chopped
  • 1 quart water
  • 2 (8 ounce) cans tomato sauce
  • 1/2 teaspoon allspice
  • 1 teaspoon garlic powder
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cloves
  • 1/2 ounce unsweetened chocolate
  • 2 tablespoons cider vinegar
  • 1 bay leaf, crumbled
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 drops Tabasco sauce
  • 2 teaspoons paprika
  • 2 beef bouillon cubes


Bring the water to the boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients.

Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool, then refrigerate overnight. Skim off any accumulated fat and reheat the chili.

Serves with any or all of the following accompaniments:

  • 1 way: cooked spaghetti.
  • 2 way: finely grated cheddar cheese
  • 3 way: chopped raw onion
  • 4 way: cooked kidney beans
  • 5 way: oyster crackers

KelBel, Food.com

Tortilla Soup

main course mexican soup


  • 2 1/2 pounds bone-in chicken thighs or legs
  • 1 pound beef bones, or a cut of beef with a lot of bone in it (like short ribs), optional
  • 1 medium onion, quartered (leave the skin on)
  • 1 head garlic, halved across the equator (leave the skin on)
  • 1/4 cup vegetable oil, or more as needed
  • 6 corn tortillas
  • Salt
  • 2 tablespoons canned chipotle chilies in adobo, or to taste
  • 1/2 cup chopped fresh cilantro
  • 2 avocados, pitted, peeled and cubed
  • 4 to 8 ounces plain melting cheese, like mozzarella (not fresh), Oaxaca or Jack, shredded or cubed
  • Lime wedges for serving, optional


1. Put the chicken, the beef bones if you’re using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.

2. Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they’re still warm.

3. When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it’s cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)

4. While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.

5. Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Rose Garden Restaurant, via Mark Bittman, NYT

Beef, Bacon, and Lentil Soup

main course beef lentil soup


  • 1 1/2 c. dried lentils
  • 5 c. cold water
  • 8 oz. bacon, diced
  • 1 lb. ground chuck
  • 1 lg. onion, chopped
  • 1/2 c. chopped bell pepper
  • 1 lg. carrot, chopped
  • 1 lg. tomato, chopped
  • 1/2 tbsp. butter
  • 1/2 tbsp. flour
  • 2 c. beef stock
  • 1 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 tbsp. vinegar


Combine the lentils and water in a soup pot and bring to a boil. Lower the heat, cover, and simmer for 45 minutes. While the lentils simmer, brown the bacon in a skillet and remove to a paper-towel lined plate to drain. Discard the bacon drippings. Add the ground chuck to the skillet and cook until nicely browned. Drain well. Add the beef, bacon, and vegetables to the lentils. Melt the butter in the skillet, blend in the flour, and then add the salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes. Pour in the beef stock, stir well to blend, and then add to the soup pot and bring to a boil. Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.

Penzey’s Spices

Avgolemono Soup

side dish greek lemon soup


  • 12 cups chicken broth
  • 5 TBSP lemon juice
  • zest of 1 lemon
  • 12 egg yolks
  • salt and white pepper to taste
  • thinly sliced lemon


Heat the chicken broth until it is scalding hot. Add the lemon juice and zest. Whisk egg yolks, then gradually whisk in some of the hot broth. Slowly return to broth, lower heat, and stir constantly while warming and thickening. Serve immediately, garnished with the lemon slices.

Roasted Fennel and Potato Soup

main course side dish fennel soup untested


  • 1-2 TBSP butter
  • 3 TBSP olive oil
  • 3 small Yukon gold potatoes, halved and sliced
  • 1/4 cup dry white wine
  • 3 large fennel bulbs, halved, cored and sliced
  • 3 cups chicken stock
  • 3 TBSP shallot, chopped
  • 1/4 cup onion, chopped
  • 4 cloves garlic, chopped
  • 1/4 cup cream
  • 1/4 cup milk
  • 1/4 cup grated white cheddar or other white cheese
  • S & P


Heat 1 TBSP each butter and oil in heavy soup pot. Add potatoes, toss to coat, and season with S & P. Cook over medium-low heat until tender and beginning to caramelize, adding more butter or oil if they seem dry. (Aim for some browned potato bits on bottom of pan.) Add wine, and stir to deglaze.

Meanwhile, put fennel on cookie sheet, lightly salt, and toss with 1 TBSP olive oil. Spread in a single layer and bake at 375 for about 15 minutes, or until tender and brown around the edges. Add to soup pot with stock and cook over low heat.

Meanwhile - again - saute onion and shallot in remaining olive oil until edges start to brown. Stir in garlic and cook a few minutes more. Add to soup pot.

Add milk, cream and cheese and continue cooking for about 10 minutes. Adjust seasoning. Puree either in batches in blender or with boat motor. Thin with water or stock to desired consistency. Serve hot garnished with fennel fronds.

Variations: Top each bowl with 1 TBSP cooked, crumbled spicy Italian sausage (we did this – sooo good) or chiffonade of raw baby kale. For vegan, omit milk, cream, and cheese and use vegetable stock.

Whole Pumpkin Pie Soup

main course pumpkin soup


  • 1 whole baking pumpkin, approximately 4 pounds, rinsed
  • 2 teaspoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1/2 small yellow onion, diced
  • 1 teaspoon kosher salt
  • 1 clove garlic, minced
  • 1 small apple, peeled, cored, and diced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 ounces goat cheese
  • 1 teaspoon fresh thyme leaves


Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.

Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

Alton Brown

Pumpkin Soup (Sopa de calabaza)

main course side dish mexican pumpkin soup vegan vegetarian


Makes: 6 servings

  • 9 cups water
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 white onion
  • 2 1/4 pounds pumpkin or winter squash, peeled, seeded, cut in 1/2-inch cubes (about 4 cups)
  • 1 tablespoon vegetable oil
  • 1/2 pound tomatoes, finely chopped
  • 2 sprigs epazote

Toppings: Crumbled queso fresco, chopped onion, chopped green chilies, lime quarters


1. Combine water, 2 of the garlic cloves and salt in a stockpot. Cut one slice off the onion half; add to pot. Heat to a boil; cook 5 minutes. Meanwhile, chop remaining onion; reserve. Add pumpkin to the pot; lower heat to medium. Cook until tender, about 20 minutes. Discard onion slice and garlic.

2. Finely chop remaining 2 garlic cloves. Heat oil in a skillet over medium heat. Add chopped garlic and chopped onion; fry until translucent, 1 minute. Add tomatoes; fry until reduced, about 5 minutes.

3. Place about 1 cup cooked pumpkin in a blender with some broth; puree. Return to pot. Add tomato mixture to soup. Season with salt if necessary. Add epazote; simmer over low heat, about 10 minutes. Set aside to season, about 30 minutes. Heat through; serve with toppings as desired.

Diana Kennedy, Chicago Tribune

Cream of Spring Soup

side dish asparagus soup vegetarian


  • 1 1/2 lb. asparagus
  • 4 cups chicken broth
  • coarse salt
  • 4 tbsp. unsalted butter
  • 1/4 c. flour
  • white pepper
  • 2 tsp. each chopped chive, chervil, and dill
  • 2 tbsp. heavy cream
  • lemon


1. Prep: Snap the woody bottom off each asparagus stalk and discard. Clean stalks with a vegetable peeler. Trim off tips and set aside.

2. Simmer: Settle stalks in a large saucepan. Pour in broth. Bring to a boil, reduce heat, cover and simmer until very soft, 40-45 minutes. Don’t be alarmed by long cooking time. It’s necessary to a smooth soup.

3. Boil: Meanwhile, drop asparagus tips into fast-boiling, lightly salted water and cook until bright green and just tender, 5 minutes. Drain and set aside.

4. Blend: Using a food processor, immersion blender or the standard sort, swirl smooth broth and stalks. Keep warm.

5. Thicken: In a large heavy saucepan melt butter. Add flour and whisk, without browning, 2 minutes. Pour in pureed stock all at once and bring to a boil. Cook over low heat until slightly thickened, 5 minutes.

6. Spike: Season soup with salt, pepper, and a squeeze of lemon. Stir in herbs, cream and reserved asparagus tips. Enjoy fully dressed, or not.