Long-simmered soups are sometimes full of wealthy, concentrated taste. They’ll make the home odor nice for hours. And they’re the type of recipes that may feed a household for days or be packed up for the freezer for future meals. If this appears like your thought of an interesting weekend undertaking, listed here are some choices from our archives to think about.
Andouille and Collard Greens Soup With Cornmeal Dumplings, above. As Aaron Hutcherson explains about his recipe, “Ribbons of collard greens get sauteed to jump-start the cooking process and are then simmered until tender, the timing of which can vary depending on the greens themselves and how tender you like them.” The ensuing soup is filled with smoke and spice, topped with tender dumplings.
Farro, Kale and Peanut Butter Soup. Aaron additionally places greens to good use in this vegan soup that’s bulked up with cooked grains and ever-reliable peanut butter. Feel free to modify out the grains and greens to fit your preferences.
Restorative Chicken and Rice Soup. When we consider long-simmered soups, hen soup is usually at the prime of the listing. This recipe from Olga Massov makes use of an entire hen and charred greens to create a stupendous inventory cooked for so long as 3 hours and enlivened with star anise, cloves, cinnamon and fish sauce.
Split Pea Soup With Leeks and Dill. Split pea soup doesn’t all the time have the most thrilling status. Ellie Krieger’s healthful model, simmered for hour-plus, provides vibrancy and magnificence with sauteed leeks, plus dill that’s used to infuse the broth and as a vivid garnish.
Soupe Joumou. For the richest taste, be sure to marinate the beef stew meat and beef bones with the fragrant herb paste and Cajun or Creole seasoning for 24 hours. Even in case you don’t, you’ll nonetheless experience the luxurious of this Haitian New Year’s specialty after it’s cooked for about an hour.