The Good Plate

Archive for the ‘Soups’ Category

Fried Wontons with Ketchup and Asian Dipping Sauce

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• Pope’s Hats
• Broccoli Soup
• Chocolate Chunk Cookies

It was cold in Glendale, and Accuweather said that it might even snow on Saturday, so I thought it would be a good idea to have soup for dinner on a cold rainy night. It was Friday, so that also meant no meat. I also wanted something fun to eat with the soup, and wontons sounded like a plan.
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• Lentil Soup with Cilantro

We have Lenten Soup Supper at our church during Lent, and I went last year, but this year, I wanted to try my hand at lentil soup. So, I went to the local Armenian store, and looked for lentils.

There were two kinds, red and yellow/brown available, and I did not know which was better, so I asked the proprietor what she used, and asked her how she made lentil soup. I was surprised when she said to add cilantro (with her pronunciation, I was surprised that I figured out that it was cilantro at all!), but happy because I really like that herb.

So, without further ado, is the recipe. I served it the garlic bread and it was a hit.

Lentil Soup with Cilantro

Ingredients

1 tablespoon Olive oil
1 Onion chopped
1 Carrot chopped
1 Red pepper chopped
2 tablespoons Cilantro chopped
1/2 bag Small Lentils
2 teaspoons Chicken bouillon
3 cup Water
2 Small potatoes chopped
4 Small tomatoes cut in quarters
1 teaspoon Ketchup
1/2 cup Sour cream

Instructions

Heat the olive oil in a large pot, then add the onion, carrot, and red pepper. Saute until the onion is translucent, then add the cilantro. Pick through the lentils, being careful to remove any sticks or stones. Combine the bouillion with the water and add that to the pot. Let simmer until the lentils are al dente, then add the potatoes. Simmer until the potatoes are almost done, then add the tomatoes and ketchup. Simmer until the potatoes and carrot are completely soft.
Serve in nice bowls with a dollop of sour cream.

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• Fish Stew

It’s cold and nasty today – the kind of cold that makes your bones hurt, so I’m going to make my favorite fish stew tonight with some nice garlic bread and a glass of wine.

When you make this, make sure that the shell fish you buy is still alive, so go to a reputable fishmonger to get your shellfish. The shellfish should be on ice, and you can ask the fishmonger to put in some ice when the fish is bagged up, especially if you live far away.

Here’s my recipe:
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