Soup Tour Restaurant Review

Excited Soup Lovers in Front of Da Nico

Saturday, March 5th turned out to be a great day for a soup walking tour. Not only was the weather beautiful there were 20 excited soup lovers ready eager and hungry to test out three different soups from Chinatown, Little Italy and then on to Katz's for some Matzo Ball Soup. Although we never ended up at Katz's (more on that below) the tour was a really fun way to check out new restaurants, test new soups and make a few new friends along the way.

Seafood soup with hand-pulled noodles

Meat wontons with hand-pulled noodles

Hannah modeling the noodles

The tour started on a Doyers Street at Tasty Hand-Pulled Noodles, Inc in Chinatown. I heard about this place and their signature hand-pulled noodles (noodles that are literally stretched, twisted and finally cut and placed into broth) and thought this would be an exciting restaurant to try amidst a sea of restaurants in Chinatown. With over 25 soups and 7 different noodles to choose from we were all excited to test our vegetable and egg, tofu and vegetable, meat dumpling, seafood with shrimp, golden fish ball, squid, mussels, and beef soups (to name a few). There was also a tripe soup, which no one was brave enough to try and for good reason. When our steaming bowls of soup arrived I was surprised at the generous portion sizes as the rich smells took over the room. I tried the tofu and vegetable that was really completed with the addition of the long and yummy noodles. All around I heard the same sentiments and the group was really happy with the value and inexpensive price-point of the soups. My soup was $5.25 and the highest soup was about $7.00. Since we were off to a day of soup-eating most of use opted to save room for more stop and only eat half of our bowls.I could have easily finished this soup and hope to do so when I return to Tasty Hand-Pulled Noodles (hopefully sooner than later)

Testing out soup at Da Nico

Pasta Fagioli from Da Nico

Stracciatella alla Romana from Da Nico

The Delicious and free Fritelle from Da Nico

Next, we were off to Little Italy for some minestrone soup. Now anyone that knows Little Italy instantly doesn't think of it as a place to find authentic Italian food in NYC. Being an ethnic food tour I heard that Da Nico served up some delicious minestrone soup and thought it was worth the toursity adventure - even if I got a little flack for it. The soup menu at Da Nico included Minestone Soup, Pasta Fagioli Canellini, Stracciatella alla Romana (spinach and egg soup), Canellini and Tortellini in Brodo Tortellini. I opted for the Pasta Fagioli with the majority of the soup lovers, including Kathy of The Experimental Gourmand, testing out the Stracciatella alla Romana. Since Pasta Fagioli is a favorite of mine I knew it could do no harm in my eyes and the version from Da Nico lived up to the test: perfectly cooked beans, curly pasta, and a light and creamy tomato broth topped with a heaping dose of parmasean cheese. As full as I thought I was from Tasty Hand-Pulled Noodles I ended up finishing the whole thing, along with two pieces of bread that came with the soup. Kathy also enjoyed her Stracciatella alla Romana that she mentioned "benefited from a dusting of cheese to add a creamy, dairy bite to all the vegetables." After the soup, we were then given plates of pure deliciousness - fritelle with powdered sugar. No matter how full anyone was we couldn't pass on the free plates of fried dough - in fact, I had two pieces!

With our full soup (fried dough and bread) bellies we were off to Katz's. Some people left but about 10 of us were ready for more...or at least we thought. When we arrived at Katz's the place was packed.  Not sure if it was the combination of the crowds or us realizing we couldn't eat anymore but no one wanted to try their split pea, chicken noodle or matzo ball soup. I, too, was full and actually pretty happy not to eat anymore but I was hoping that one brave soup would try the delicious brothy Matzoh Ball soup, but instead we walked around for a bit and talked before finally ending the tour around Second Avenue.

Not only a day of eating, the soup tour through Explorecation.com was a great way to meet new people, try new soups and get excited for the next one: a spring soup and sandwich tour. Stay tuned for details.

Italian Wedding Soup

Italian Wedding Soup - Seriously Soupy

I recently saw this Italian Wedding Soup recipe on The Kitchn and instantly knew this was my next Soupy experiment. Since I never tried or prepared this soup, I was excited to test out what was described as being "simple to prepare, but has enough flourishes." I also learned that a variation of this Italian-American soup was also wildly prepared in Spain with a variety of meats that are boiled and shredded.

I used the recipe as a base - especially as I attempted a new technique (cooking an egg into the soup) and a fun way to prepare meatballs (adding cheese to the meat then cooking it). This really enhanced the flavors of the stock and of course the meat itself. The recipe also used hearty kale (can also use with spinach, endive, escarole, etc) and the delicious flavorings of oregano, basil and thyme - that made for the perfect winter soup.

Italian Wedding Soup

Recipe from The Kitchn
Serves 6-8
3/4 pound ground organic meat (chicken, turkey, pork or beef)
1/2 cup dry bread crumbs
3 large eggs
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups chicken stock
1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups)

Directions:
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.

In large skillet, heat 2 tablespoons oil over medium high heat. Add the meatballs in batches, and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry, they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.

In a 4 to 6 quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until onions are tender and garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.

Meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slow pour the egg mixture into hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and black pepper, maybe even a squirt of lemon juice, and serve immediately in a low bowl if possible so the meatballs are visible.

To re-heat, simmer gently over low heat.

Eat, Pray, Love (and Soup!)

A journey through Italy, India and Indonesia via soups

Most likely you have heard of the hugely popular memoir, "Eat, Pray, Love" that chronicle's Elizabeth Gilbert's journey of self-discovery from New York to Italy to India, and finally, to Indonesia. The eat part of Gilbert's journey involved her spending four months in Italy where she indulged in pizza, pasta, gelato, etc as she attained a new appreciation for food. I wonder, though, if through her travels did Gilbert enjoy the multifaceted soups from these countries. Did she enjoy a big bowl of minestrone soup in Italy? Or, did she enjoy a comforting bowl of tomato rasam (tomato soup) after mediating in India? Or maybe she indulged in a heaping bowl of green papaya soup in Indonesia? After all, soups do have a comforting and healing effect, not to mention are renowned for their nutritional properties. Well, soups weren't the focus of Gilbert's memoir, but it is certainly what drives this site and what complied me to what to learn more about soup recipes from these countries and embark on my journey via my soup pot.

Full Disclosure: This is by NO means a complete listing of soup recipes from these countries. I did the best I could by choosing the most interesting, popular and fun recipes from these countries. Also, given that I haven't personally traveled to India and Indonesia,  I relied on the good-ole internet and some trusty recommendations as my guide. If you have any soups to add, please email me directly at seriouslysoupy@gmail.com or leave a comment with your tasty soup link.

Italy (Eat)

Minestrone Soup

Recipe and image from www.Food 52.com by FoodWriter97426

Ingredients:

Serves 6
1 medium onion, chopped
2-4 cloves garlic,minced or crushed
olive or vegetable oil for sauteing
3/4 cups dry cannellini beans
1/4 cup dry garbanzo beans
6 cups water
1 bay leaf
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 1/2 teaspoon salt
1 teaspoon pepper
1 cup cut green beans, fresh or frozen
1 cup zucchini, sliced and quartered
2 cups chopped tomatoes (or 1 can, with juice)
2" piece Parmesan cheese rind
1 small napa cabbage (about 10 oz)
1/3 cup soup pasta (e.g.ditalini, orzo, tiny shells)
1/2 cup red wine
shredded Parmesan for garnish

Directions:
    1.    Heat a heavy 4 quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions and garlic; reduce heat to medium. Saute until onions are translucent.
    2.    Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
    3.    Add herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
    4.    In the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
    5.    At this point the soup can be refrigerated (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add wine and taste for seasoning. Serve topped with grated cheese if desired, or pass cheese at the table.
    6.    Note: Vegetables can be changed, added to or deleted. Amounts are only suggestions. Dried herbs can be used in place of fresh - cut amounts by 1/2.

Rustic Italian Tortellini Soup

Recipe and image from www.tasteofhome.com

Ingredients:
3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped 

2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil

1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Directions:
1. Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook and stir 2 minutes longer. Add the broth, water and tomatoes. Bring to a boil.
2. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. 

Yield: 6 servings (2 quarts) 

India (Pray)

Tomato Soup Recipe - Tomato Rasam - Kerala
Recipe and image from www.indianfoodsco.com
Ingredients:


4
8 oz. or 250 gms tomatoes diced

1 onion, chopped

Spices: 
4 cloves garlic, crushed
 4 green chilies, chopped 
1 tsp. tamarind pulp, 
1 tbsp. jaggery
, 1 tsp. mustard seeds
, 10 curry leaves (optional)
1 red chili, broken into two
1 tsp. coriander seeds, 1 tsp. cumin seeds +  2 tsp. peppercorns, tbsp. oil

Method:

1.  Boil the tomatoes, chilies and garlic in 4 cups of water.

2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.

3. Heat the oil. Add mustard seeds until they splutter.  Add the curry leaves, red chili, asafetida powder and onion and fry for a minute.
4. Pour it over the tomatoes.  Heat and serve the rasam garnished with chopped cilantro/coriander leaves

Mulligatawny Soup
Recipe from SoupSong.com 

Ingredients:
2 Tablespoons butter or olive oil

2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero)
4 cups chicken stock
1/4 cup lentils
salt and pepper to taste
1 Tablespoon curry powder
1/2 cup coconut milk* or whipping cream

1-2 cups cooked rice (preferably basmati)

1/2-1 cup shredded cooked chicken

1/2 cup tart raw apple, chopped fine

Garnish: spoonful of extra cream or coconut milk--and minced cilantro or parsley.

Directions:

Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 minutes.

While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don't need to skin the apples. When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot. When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley). To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.

Indonesia (Love)

Sayur Bening Bayam Merah - Indonesian Red Amaranth Clear Soup
Soup and image from http://indonesia-eats.blogspot.com/
Ingredients:
700 g (1.5 lbs) amaranth greens
3 shallots (use 5 for smaller size), finely sliced
20 g (0.7 oz) fingerroot, crushed
2 sweet corns, shaved
1200 mL (5 cups) water
sea salt and sugar to taste

Directions:
1. Wash amaranth greens and drain. Take leaves and young stems.
2. In a pot, add water and bring to a boil. Once it boils, add shallot, fingerroot, sweet corn kernels, salt and sugar. Taste for your liking. Cook until the corn done.
3. Add amaranth greens and cook for about the next 10 minutes or done. Serve.

Cook's Note:
- The soup is only good for a day. Never reheat the soup. Or else the soup will taste irony.

Green Papaya Soup with Seafood
Recipe from www.Baliguide.com
Ingredients: 

1 unripe papaya, weighing roughly 750 gr (1½ lb) 

1 cup spice paste for seafood
1 liter chicken stock
¼ liter coconut milk
2 salam leaves
1 stalk lemon grass, bruised
¼ tsp powdered black pepper
100 gr shrimps, clams, and mussels 

100 gr diced firm fish
1 tsp salt
Fried shallots to garnish 

Preparation: 

1. Heat stock, add seafood, marinade and bring to boil. Simmer 2 minutes
2. Add salam leaves, lemongrass and papaya, simmer gently until the papaya is 95% tender. Add coconut milk and seafood and continue to simmer (do not boil) until papaya and seafood is tender. 

3. If the stock reduces too much, add more stock
4. Season to taste with pepper and salt and garnish with fried shallots. 

Note: If you wish to prepare a lighter version of this soup then leave coconut milk and seafood out.



What soups have you tried from these countries?

Seriously Soupy Serena