We are celebrating the launch of Soup Swap: Comforting Recipes to Make and Share (Chronicle, September 13, 2016) by Kathy Gunst, Resident Chef for NPR’s “Here and Now” by sharing recipes from her brilliant book.
Featuring 60 terrific recipes, Soup Swap includes classics such as creamy Tomato Soup with Grilled-Cheese Croutons plus international favorites like Thai Red Curry-Chicken Noodle Soup and some bonus tips and tricks.
After major deliberations we finally as a family agreed to recreate the Short Rib Ramen with Soy Eggs Soup. Even though my mother (vegetarian) lives a few oceans apart, I invariably search for recipes to appease her palate. Parsnip and Cauliflower Vichyssoise with Gremolata caught my attention as cauliflower is a staple Indian vegetable and the recipe cross references two of our favored cuisines – French & Italian.
Rich Beef-Bone Broth
Kathy Gunst I Humbly Bow Down to You Oh Soup Goddess!! Your Short Rib Ramen with Soy Marinated Eggs Recipe is to Die for!! Did I Mention Rich Beef Bone Broth? I can see myself in a bath of this ridiculous broth w nothing but a straw!
As the rich beef broth recipe makes the base for few of the recipes in Kathy’s Soup Swap book, we chose to share this soul satisfying broth with our readers.
Yes, I won’t deny this recipe is arduous and time consuming; one sip is all it will take to throw out your store bought beef stock. Made with a high meat-to-bone ratio; its marked meaty flavor and rich mouthfeel is perfect for classic clear soup such as Short Rib Ramen with Soy Eggs and Russian Style Beef Borscht.
Do NOT skip browning the meat in the oven as described in the recipe. It is the essential step which dramatically elevates the base into complex and deeply rich depths.
- 2 lb (900 gm) beef shanks
- 2 lb (900 – 1 kg) beef short ribs
- Olive oil, black pepper, sea salt to taste
- 1.5 tbsp tomato paste
- 1 large onion, quartered
- 2 medium carrots, peeled and coarsely chopped
- 2 large celery stalks, coarsely chopped
- 1/2 (60 ml) cup apple cider vinegar
- 1/2 (30 gm) cup chopped fresh parsley
- 1 bay leaf
- 6 black peppercorns
- 4 garlic cloves
- Position a rack in the middles of the oven and preheat to 425 F (220 C).
- In a large shallow roasting pan, combine the beef shanks and short ribs. Coat with olive oil, tomato paste, and sprinkle with salt and pepper. Add the onions, carrots, and celery. Roast for 15 minutes, flip the meat and vegetables and continue roasting for another 45 minutes. Remove the pan from oven and deglaze with cider vinegar.
- In a large stock pot, combine the roasted meat and vegetables, pan juices, parsley, garlic, bay leaf, peppercorn, and salt. Add enough cold water to barely cover and bring to boil over high heat. Simmer uncovered over low heat for 45 minutes. Partially cover the pan and simmer for 1-3 hours. (I cooked the stock for a total of 1 hr 45 minutes, by then the meat was fork tender).
- Chill the stock for several hours or overnight to remove the layer of hardened fat from the top. Reheat the stock for further use. Here’s the link for Soup Swap Book.
I for one can’t wait to dive in deeper in Soup Swap recipes and bring a slice of exotic flavors right here in our backyards.
JOIN: Soup Swap author Kathy Gunst will be on Twitter on Tuesday September 13, 2016 at 8 PM Eastern/5 PM Pacific. You’ll have a chance to chat with her and fellow party-goers and swap soup stories using the hashtag #SoupSwapParty.
Until next time, have a delicious day!!