Soups & Stews | Saveur

Miso Soup

SAVEUR Editors — Wed, 15 Apr 2026 20:37:47 +0000

Belle Morizio

During Japan’s Kamakura period (1185–1333), miso soups like this one, served with rice and pickled vegetables, were everyday fare. You can use shiro (white) or aka (red) miso in this recipe; once the miso is added, be sure to not boil the soup as this will diminish the delicate aroma and flavor of the fermented bean paste.

Featured in the May/June 1998 issue.

Makes: 4

Time: 30 minutes

Ingredients

For the dashi:

One 4-in. square kombu (dried kelp)
1 cup katsuobushi (bonito flakes)

For the soup:

1 Tbsp. wakame (dried seaweed)
7 oz. silken or medium tofu, drained and cut into ½-in. cubes
¼ cup white or red miso
2 scallions, trimmed and thinly sliced

Instructions

Make the dashi: To a medium pot, add the kombu and 4 cups of water. Set aside to soak for at least 30 minutes.
Bring the kombu liquid to a boil over medium-high heat. Add the katsuobushi and cook for 10 seconds, then remove the pot from the heat and set aside for 2 minutes. Place a fine-mesh strainer lined with cheesecloth over a large bowl and strain the dashi, discarding the solids. (Stored in an airtight container, dashi will keep in the fridge for up to 1 week or in the freezer for up to 1 month.)
To a small bowl, add the wakame and cover with cold water. Set aside to soak until soft, about 10 minutes, then drain.
Return the dashi to the pot and bring to a boil over medium-high heat. Turn the heat to low, add the tofu, and simmer until heated through, about 1 minute. Turn off the heat. Add the miso to a small bowl, then ladle some of the dashi on top and whisk to dissolve. Add the mixture to the pot and gently stir until incorporated. Add the wakame and scallions and serve immediately.

The post Miso Soup appeared first on Saveur.

Maple Parsnip Soup

Laurent Dagenais — Wed, 15 Apr 2026 17:27:48 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“The combination of parsnip and maple is just incredible. I can’t tell you why, but it’s legendary,” writes Montreal-based chef Laurent Dagenais in his cookbook Always Hungry! We can attest that the syrup brings out the natural sweetness of the root vegetable, and while the resulting soup is delicious on its own, a handful of homemade garlic-thyme croutons and a drizzle of olive oil take it over the top.

Makes: 4–6

Time: 1 hour

Ingredients

For the soup:

2 Tbsp. unsalted butter
2 Tbsp. olive oil, plus more for drizzling
6 large parsnips (about 5 lb.), peeled and cut into ½-in. pieces
4 garlic cloves, crushed
1 leek (white and light green parts only), coarsely chopped
1 small onion, thinly sliced
3 Tbsp. maple syrup
2 Tbsp. coarsely chopped rosemary leaves
½ tsp. coarsely chopped thyme leaves, plus whole sprigs for garnish
¾ cup dry white wine
4 cups vegetable stock, plus more if needed
1 cup heavy cream
Kosher salt and freshly ground black pepper

For the croutons:

1 Tbsp. unsalted butter
1 Tbsp. olive oil
¼ tsp. coarsely chopped thyme leaves
2 garlic cloves, crushed
½ small baguette (about 4 oz.), cut into 1-in. cubes (about 2 cups)

Instructions

Make the soup: To a large pot over high heat, add the butter and olive oil. When it’s hot and shimmering, add the parsnips and cook, stirring occasionally, until nicely browned in spots, 6–8 minutes. Turn the heat to medium, add the garlic, leek, and onion, and cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
Stir in the maple syrup, rosemary, and thyme. Add the wine and cook, scraping up any browned bits, until reduced by half, 2–3 minutes. Add the stock, bring to a boil, and cook until the parsnips are tender, 20–25 minutes. Turn the heat to medium-low, stir in the cream, and simmer for 2 minutes.
Transfer the mixture to a blender or food processor and carefully purée, adjusting the consistency with more stock if needed (or purée in the pot using an immersion blender). Return to the pot, season to taste with salt and black pepper, and keep warm.
Make the croutons: To a medium skillet over medium-high heat, add the butter and olive oil. When it’s hot and shimmering, add the thyme, garlic, and bread and cook, stirring frequently, until crusty and golden, 5–6 minutes.
Divide the soup into bowls, garnish with the croutons and a thyme sprig, and drizzle with oil.

The post Maple Parsnip Soup appeared first on Saveur.

Cream of Artichoke Soup

Duarte’s Tavern — Mon, 18 Mar 2019 22:51:47 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

“After my parents’ divorce in the 1970s, Mom and I did the best we could to cobble a new family unit together. Part of that was creating new traditions. We found one in our regular pilgrimages to Duarte’s Tavern in Pescadero, California. After a two-hour drive from our Bay Area home and a brisk walk along the craggy coast, we would head to Duarte’s and warm up over steamy bowls of cream of artichoke soup.

Opened in 1894, Duarte’s was everything you wanted a California diner to be, and it still is. Unlike other such establishments, which have been what I like to call “arugulaized,” Duarte’s still serves classics like BLTs and burgers along with local specialties, including Pacific-caught fish and plenty of artichoke dishes. Then there are the desserts, my favorite being the olallieberry pie, made with the tangy West Coast hybrid fruit. It’s quite possibly the best pie on Earth. My mother is gone now. But when I go back to Duarte’s for a bowl of that artichoke soup, I can’t help thinking I’m keeping our relationship alive.” —James Oseland

Featured in “The SAVEUR 100” in the January/February 2013 issue.

Makes: 6

Time: 1 hour 25 minutes

Ingredients

2 Tbsp. unsalted butter
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 lb. thawed frozen artichoke hearts, coarsely chopped
3 cups chicken stock
2 cups heavy cream
Kosher salt and freshly ground black pepper
Lemon wedges and sourdough bread, for serving

Instructions

In a medium pot over medium heat, melt the butter. When the foam subsides, add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the artichokes and cook, stirring occasionally, until softened, about 3 minutes. Add the stock and bring to a boil. Turn the heat to medium-low and cook, stirring occasionally, until the artichokes are very tender, about 20 minutes.
Transfer the mixture to a blender or food processor and carefully purée (or purée in the pot using an immersion blender). Return to the pot, add the cream, and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 45 minutes. Season to taste with salt and black pepper. Serve with lemon wedges and sourdough bread on the side.

The post Cream of Artichoke Soup appeared first on Saveur.

Murgir Jhol (Bengali Chicken Stew)

Anikah Shaokat — Sat, 11 Apr 2026 14:38:56 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

Nearly every Bangladeshi family has their own version of the homestyle chicken stew known as murgir jhol. The braised chicken is richly spiced with cinnamon, cardamom, cloves, and black peppercorns and amped up with a whisper of heat from green chiles. In food writer Anikah Shaokat’s childhood home, murgir jhol was both a weekday staple and a mainstay at Bengali New Year feasts alongside white rice, an assortment of bhorta (Bengali mashes), bitter melon and potato stir-fry, and fried hilsa fish.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6–8

Time: 1 hour 5 minutes

Ingredients

¾ cup vegetable oil
1 large red onion, thinly sliced
4 green Indian or Thai chiles, split lengthwise from the base almost to the tip, divided
2 large Roma tomatoes, cut into eighths
2 Tbsp. ground coriander
2 Tbsp. ground cumin
2 Tbsp. garlic paste
1 Tbsp. ginger paste
2 tsp. red chile powder
2 tsp. kosher salt
1 tsp. ground turmeric
10 black peppercorns
8 green cardamom pods
5 cloves
2 bay leaves
Two 1-in. cinnamon sticks
3 lb. bone-in, skin-on chicken legs and thighs
3 medium russet potatoes, quartered and cut into 1-in. pieces
1 tsp. garam masala
1 cup cilantro leaves and tender stems, coarsely chopped

Instructions

To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion and 2 of the chiles and cook, stirring occasionally with a wooden spoon, until the onion begins to brown, about 5 minutes. Add the tomatoes, using the spoon to break them up slightly. Cover and cook until the tomatoes have almost melted, about 5 minutes.
Turn the heat to medium. Stir in the coriander, cumin, garlic paste, ginger paste, chile powder, salt, turmeric, peppercorns, cardamom, cloves, bay leaves, and cinnamon sticks. Cook, stirring frequently, until the mixture darkens, about 5 minutes. Cover and cook until the onion and tomatoes have disintegrated and the oil begins to separate and rise to the top, about 3 minutes.
Add the chicken and potatoes, cover, and cook, tossing after 5 minutes, until the chicken releases moisture and is coated in the spice mixture, about 10 minutes. Add 1¼ cups of hot water, toss again, and bring to a boil. Turn the heat to low, cover, and continue cooking until the potatoes are tender and the meat is cooked through and separates easily from the bone, 18–20 minutes more.
Turn off the heat and stir in the garam masala. Sprinkle with the cilantro and add the remaining chiles. Cover and set aside for 5 minutes, then serve.

The post Murgir Jhol (Bengali Chicken Stew) appeared first on Saveur.

Maryland Half-and-Half Crab Soup

Farideh Sadeghin — Thu, 02 Apr 2026 14:38:13 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser • Props: Bowls by Jono Pandolfi

Maryland crab soup typically comes in two forms: a rich, creamy style and a brothy, vegetable-packed version. But the real pro move is to mix them together for what Marylanders often call half-and-half soup. This recipe takes the best of that approach by combining the two soups into one for something that’s creamy and substantial but still loaded with vegetables to lighten it up. It’s the best of both worlds. If the resulting soup is too thick, adjust with more crab stock as needed.

Makes: 6–8

Time: 50 minutes

Ingredients

8 Tbsp. unsalted butter
2 small carrots, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
⅔ cup all-purpose flour
1 Tbsp. Old Bay
One 28-oz. can whole peeled tomatoes, crushed by hand
4 cups homemade or store-bought crab or seafood stock
1 russet potato (about 12 oz.), peeled and cut into ¼-in. pieces
1½ cups half & half
½ cup frozen corn
½ cup green beans, trimmed and cut into 1-in. pieces
½ cup frozen peas
1 lb. jumbo lump crabmeat
Kosher salt and freshly ground black pepper

Instructions

In a large pot over medium-high heat, melt the butter. When the foam subsides, add the carrots, celery, and onion and cook, stirring, until softened, about 5 minutes. Add the flour and Old Bay and cook, stirring, until the flour mixture bubbles slightly but is still pale, about 2 minutes. Add the tomatoes and stock, stirring to combine, and cook for 2 minutes. Add the potato and bring to a simmer. Continue cooking, stirring occasionally, until the potato is tender, about 15 minutes more.
Add the half & half, corn, green beans, and peas and cook until the beans are tender, 8–10 minutes. Stir in the crab, season to taste with salt and black pepper, and continue cooking until the crab is just heated through, 4–5 minutes more.

The post Maryland Half-and-Half Crab Soup appeared first on Saveur.

Magiritsa (Greek Easter Soup)

SAVEUR Editors — Mon, 18 Mar 2019 22:24:41 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Bowl by Jono Pandolfi

This rendition of magiritsa—the lamb soup eaten to break the fast of the Greek Orthodox Great Lent—uses lamb shanks and shoulder instead of the classic offal. The original dish was invented as a way to use up the heart, liver, lungs, and intestines that were removed from the lamb roasted for the Easter Sunday feast. Lettuce and rice lend a wonderful texture to the soup, while scallions and dill add brightness. A swirl of avgolemono (egg and lemon) sauce goes into the pot at the very end to give the soup even more body.

Featured in the March 1997 issue.

Makes: 6–8

Time: 3 hours 45 minutes

Ingredients

¼ cup extra-virgin olive oil, divided
2½ lb. lamb shanks, fat trimmed
2 medium carrots, peeled and halved
2 large onions, quartered
2 bunches scallions, finely chopped
1½ lb. boneless lamb shoulder, finely chopped
8 cups shredded romaine lettuce
½ cup long-grain rice
3 bunches dill, finely chopped
½ cup fresh lemon juice
4 large eggs
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the lamb shanks and cook, turning occasionally, until brown on all sides, about 12 minutes. Add the carrots, onions, and enough water to cover (about 16 cups). Bring to a boil, then turn the heat to medium and simmer, skimming occasionally, until the meat breaks apart easily when pierced with a fork, about 2½ hours. Strain the stock, discarding the vegetables but reserving the shanks. Pull the meat from the shanks and cut into small pieces (discard the bones). Return the stock and meat to the pot.
To a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the scallions and cook, stirring occasionally, until wilted, 3–5 minutes. Add the lamb shoulder and cook, stirring frequently, until browned, 5–7 minutes. Transfer to the pot. Add the lettuce, rice, and dill. Bring to a boil, then turn the heat to medium and simmer until the rice is tender, 30–45 minutes.
Just before serving, to a medium bowl, add the lemon juice and eggs and beat with a whisk until frothy. A little at a time, whisk in 2 cups of the hot broth to temper, then stir the egg mixture into the soup. Season to taste with salt and black pepper.

The post Magiritsa (Greek Easter Soup) appeared first on Saveur.

Beef Bourguignon

SAVEUR Editors — Mon, 18 Mar 2019 22:50:06 +0000

Photo: Tristan deBrauwere • Food Styling: Fatima Khamise

A good-quality pinot noir from Burgundy, France, with its brisk acidity and earthy notes, acts as both a flavor enhancer and tenderizer in this iconic French dish layered with tender beef and mushrooms, meaty bacon, and seared carrots and pearl onions.

Featured in the March 2014 issue.

Order the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser.

Makes: 6–8

Time: 3 hours

Ingredients

5 black peppercorns
1 bay leaf
1 parsley sprig, plus 2 Tbsp. coarsely chopped leaves, for garnish
1 thyme sprig
4 lb. beef chuck, cut into 2-in. pieces
One 750-ml bottle burgundy
6 oz. slab bacon, cut into ¼-in.-thick batons
¼ cup plus 1 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
4 garlic cloves, coarsely chopped
2 medium carrots, cut crosswise into 1-in. pieces
⅓ cup all-purpose flour
2 cups beef stock
3 Tbsp. unsalted butter
12 pearl onions, peeled
1 lb. white button mushrooms, quartered
Country bread, for serving

Instructions

To a square of cheesecloth, add the peppercorns, bay leaf, parsley sprig, and thyme sprig, and tie into a tight bundle with twine. Transfer to a large bowl and add the beef and burgundy. Cover with plastic wrap and chill for 8 hours.
Remove the beef from the marinade and pat completely dry with paper towels. Set aside. Reserve the marinade and herb bundle.
To a large pot over medium-high heat, add the bacon and 2 tablespoons plus 1½ teaspoons of the oil. Cook, stirring occasionally, until the bacon is slightly crisp, about 8 minutes. Using a slotted spoon, transfer to a medium bowl.
Season the beef with salt and black pepper. Working in batches, add the beef to the pot and cook, turning as needed, until browned all over, 6–8 minutes per batch. Using a slotted spoon, transfer the beef to the bowl with the bacon.
Add the garlic and carrots to the pot and cook until the garlic is soft and fragrant, about 2 minutes. Stir in the flour and cook until the mixture starts to turn golden, about 3 minutes. Add the stock and the reserved marinade, herb bundle, beef, and bacon and bring to a boil. Turn the heat to medium-low, cover, and cook until the meat breaks apart easily when pierced with a fork, about 2 hours.
To a large skillet over medium heat, add the butter and remaining oil. When the butter is melted and the mixture is hot, add the onions and cook, stirring occasionally, until pale golden and softened, about 10 minutes. Add the mushrooms and cook until golden, about 10 minutes more. Scrape the onions and mushrooms into the stew.
Ladle the stew into shallow bowls and garnish with the chopped parsley. Serve with bread on the side.

The post Beef Bourguignon appeared first on Saveur.

Chicken and Oyster Gumbo

Dominick Lee — Tue, 16 Dec 2025 20:16:34 +0000

Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks

Gumbo is a mainstay of Creole and Cajun kitchens across Louisiana. In this recipe from chef Dominick Lee, chicken thighs and oysters are enhanced with cayenne pepper, crab boil seasoning (such as Zatarain’s), and the Louisiana “holy trinity” of onions, bell pepper, and celery. Be careful not to burn the roux, and to not overcook the oysters. While you can shuck your own (you’d need almost 100), pre-shucked oysters are convenient and more economical. Serve the gumbo as Lee’s family does, over long-grain white rice with a generous scoop of potato salad.

Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 8

Time: 1 hour 30 minutes

Ingredients

2 lb. boneless, skinless chicken thighs (about 8)
8 Tbsp. unsalted butter
½ cup all-purpose flour
3 garlic cloves, finely chopped
2 medium onions, finely chopped
1 small stalk celery, finely chopped
½ medium green bell pepper, finely chopped
½ medium red bell pepper, finely chopped
1 tsp. cayenne pepper
1 tsp. dried thyme
1 bay leaf
Kosher salt and freshly ground black pepper
One 32-oz. container shucked oysters, liquor reserved
½ tsp. crab boil seasoning
Cooked long-grain white rice, for serving
Potato salad, for serving

Instructions

To a medium pot, add the chicken and 8 cups of water and bring to a boil. Turn the heat to medium-low and simmer until the chicken is cooked through, 20–25 minutes. Place a fine-mesh strainer over a medium bowl and strain the broth. When cool enough to handle, transfer the chicken to a cutting board and shred into large pieces. Set aside the chicken and broth.
To a large pot over medium‑low heat, add the butter. Cook, whisking or swirling occasionally, until the solids turn golden brown and smell nutty, 5–7 minutes. Add the flour and cook, whisking frequently at first and continuously during the last 5 minutes to avoid burning, until the roux is chocolate brown and smells nutty, about 15 minutes.
Add the garlic, onions, celery, and green and red bell peppers. Cook, stirring frequently, until the vegetables are tender and the roux darkens slightly, 8–10 minutes. Add the chicken and cook, stirring occasionally, until the meat is light golden, about 10 minutes.
Stir in the cayenne, thyme, bay leaf, 1 teaspoon of salt, and ½ teaspoon of black pepper, followed by the oyster liquor and 4 cups of the reserved chicken broth (or more for a thinner gumbo). Bring to a simmer, then turn the heat to medium-low, partially cover, and continue simmering, stirring occasionally, until slightly thickened, about 30 minutes.
Add the oysters and simmer until cooked through, 10–15 minutes more. Turn off the heat and stir in the crab boil seasoning. Season to taste with salt and black pepper and serve hot with rice and potato salad.

The post Chicken and Oyster Gumbo appeared first on Saveur.

Ragoût de Boulettes et Pattes (Stewed Meatballs and Pork Trotter Gravy)

Rita Trudel — Tue, 16 Dec 2025 20:07:52 +0000

Michael Abril

This hearty stew of meatballs and pork trotter gravy, usually served with plain boiled or mashed potatoes, is a staple on réveillon tables across Quebec. The recipe makes use of épices mélangées, or mixed spices, a traditional Quebecois blend that infuses many of the province’s traditional dishes with their signature flavor. You can add leftover épices mélangées to stews, sprinkle them on roasted vegetables, or use them to season poultry or pork. —Chantal Martineau

Makes: 6–8

Time: 4 hours 30 minutes

Ingredients

For the gravy:

6 lb. pigs’ trotters (about 4)
3 Tbsp. finely chopped parsley leaves, plus more for garnish
2 bay leaves
1 large carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 large onion, peeled and quartered

For the épices mélangées:

2 Tbsp. dried summer savory
1 Tbsp. dried sage
1 Tbsp. dried thyme
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. finely grated nutmeg

For the meatballs:

3 cups all-purpose flour
2 lb. ground pork
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 medium onion, finely chopped
Boiled or mashed potatoes, for serving

Instructions

Make the gravy: To a large pot, add the trotters, parsley, bay leaves, carrot, celery, onion, and enough cold water to cover. Bring to a boil, then turn the heat to medium-low and simmer until the cartilage is soft and the meat is nearly falling off the bone, 2–3 hours.
Remove from the heat, then set a fine-mesh strainer over a large bowl and strain the broth, reserving the trotters and broth. Discard the remaining solids. Cover the broth and refrigerate until chilled. Pull off and reserve any bits of meat from the trotters and discard the bones, skin, and cartilage. Cover the meat and refrigerate.
Meanwhile, make the épices mélangées: In a small bowl, stir together the savory, sage, thyme, cinnamon, cloves, and nutmeg and set aside.
Make the meatballs: Position a rack in the center of the oven and preheat to 400°F. Onto a parchment-lined baking sheet, spread the flour. Bake, stirring every 5 minutes, until the flour is copper brown and smells faintly toasty, 20–25 minutes. Set aside.
To a medium bowl, add the ground pork, salt, black pepper, onion, and 1 teaspoon of the reserved épices (save the rest in an airtight container for another use). Use your hands to mix well, then roll into 1½–2-tablespoon balls. Roll the balls in the toasted flour and transfer to a baking sheet. Set the remaining toasted flour aside.
Using a spoon, skim the fat from the chilled broth and discard, then pour the broth into a large pot and bring to a boil. Add the meatballs, turn the heat to medium-low, and simmer until the broth is thickened slightly and the meatballs are fully cooked, about 2 hours. Using a slotted spoon, transfer the meatballs to a plate and set aside.
Whisking continuously, sift ½ cup of the remaining browned flour 1 tablespoon at a time into the cooking liquid. Bring to a boil, then lower the heat to simmer and cook until the gravy thickens, about 10 minutes. Stir in the meatballs along with any accumulated juices and the reserved trotter meat. Top with parsley and serve hot, with boiled or mashed potatoes on the side.

The post Ragoût de Boulettes et Pattes (Stewed Meatballs and Pork Trotter Gravy) appeared first on Saveur.

Khoresh-E Beh (Chicken and Quince Stew)

Farideh Sadeghin — Tue, 25 Nov 2025 18:25:04 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

In Iran, quince is known as the “fruit from heaven,” and its name in Farsi, “beh,” means goodness. It features in many khoresh, or stews, adding a subtle sweetness as it softens. Here, tart dried Persian limes balance that honeyed flavor; if you can’t find them, substitute 3 tablespoons of fresh lime juice, added with the saffron water in step 6. Lamb and beef are traditional, but SAVEUR contributing editor Farideh Sadeghin likes using chicken, whose mild flavor lets the quince and spices shine through.

Quince season runs from late summer through autumn, so check with your local orchard or farmers market for harvest dates. Stored unwashed in a cool, dark place, the fruit will keep for up to three months. If you can’t find fresh quince nearby, you can order it online from Kalamala Persian Grocery, Melissa’s Produce, or Frog Hollow Farm.

Featured in “Why Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your Table” by Benjamin Kemper in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4–6

Time: 2 hours 30 minutes

Ingredients

¼ tsp. ground saffron threads
3 Tbsp. vegetable oil, divided, plus more if needed
1½ lb. quinces (2–4), quartered lengthwise, cored, and cut into 2-in. chunks
2 lb. skin-on, bone-in chicken thighs, drumsticks, or a combination
Kosher salt and freshly ground black pepper
2 medium onions, thinly sliced
2 Tbsp. tomato paste
2 tsp. ground turmeric
3 dried Persian limes, pierced all over with the tip of a knife
½ cup yellow split peas
¼ tsp. ground cinnamon
Steamed basmati rice, for serving

Instructions

In a small bowl, stir together the saffron and 1 tablespoon of hot water and set aside.
To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, working in batches if needed, add the quinces in a single layer and cook, flipping the pieces halfway through, until browned on both sides, about 4 minutes total. Transfer to a plate and set aside.
Pat the chicken dry with paper towels and season generously with salt. Turn the heat to medium-high and add the remaining oil. When it’s hot and shimmering, add half of the chicken and cook, turning occasionally, until browned all over, 10–12 minutes total. Transfer to a plate and set aside. Repeat with the remaining chicken.
To the empty pot, add the onions and turn the heat to medium. Cook, stirring occasionally and adding more oil if the pot looks dry, until golden brown, about 8 minutes. Stir in the tomato paste and turmeric and cook until darkened slightly, about 2 minutes more. Add 3 cups of water, the reserved chicken (and any accumulated juices), and Persian limes and bring to a boil. Turn the heat to medium-low, cover, and simmer until the chicken is nearly cooked, about 30 minutes.
Add the split peas, browned quinces, and 2 teaspoons of salt. Cover and simmer, stirring occasionally, until the fruit, peas, and chicken are cooked, about 1 hour.
Stir in the cinnamon and reserved saffron water and season to taste with salt and black pepper. Serve warm with steamed rice.

The post Khoresh-E Beh (Chicken and Quince Stew) appeared first on Saveur.

Ochsenschwanzsuppe (Oxtail Consommé)

Alexander Kroll — Mon, 18 Mar 2019 22:21:55 +0000

Photo: Murray Hall • Food Styling: Thu Buser

Roasted oxtail and caramelized tomato paste add rich depth and subtle sweetness to this consommé, which translates to consummate, or perfect. To ensure that the broth is clear, chef Alexander Kroll of the Renaissance Zurich Tower Hotel creates a “raft” of ground beef and egg whites to absorb impurities, producing an elegant soup with concentrated flavor.

Featured in “The Art of Soup: Central Europe’s Warmest Traditions” by Beth Kracklauer in the November 2011 issue.

Makes: 4

Time: 5 hours 30 minutes

Ingredients

For the consommé:

3 lb. oxtails, cut crosswise into 2-in. slices
½ cup vegetable oil, divided
Kosher salt and freshly ground black pepper
8 cups beef or veal stock
3 celery stalks, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 large leek, coarsely chopped
1 small onion, coarsely chopped
2 Tbsp. tomato paste
1 tsp. black peppercorns
3 bay leaves
3 rosemary sprigs
1 cup dry red wine

For the consommé raft:

12 oz. ground beef
¼ cup finely chopped carrot
¼ cup finely chopped celery
¼ cup finely chopped leek
7 large egg whites

For serving:

1 small carrot, peeled and thinly sliced
2 Tbsp. thinly sliced scallions

Instructions

Make the consommé: Position a rack in the center of the oven and preheat to 350°F. Rub the oxtails with ¼ cup of the oil and season with salt and black pepper. Place in a roasting pan and bake, turning once halfway through, until browned on both sides, about 1 hour. Transfer the oxtails to a plate and set aside. Add the stock to the roasting pan and, using a wooden spoon, scrape up any bits stuck to the bottom. Set aside the pan with the stock.
To a large pot over medium-high heat, add the celery, carrots, leek, onion, and remaining oil and cook, stirring occasionally, until the vegetables are softened and golden brown in spots, 20–25 minutes.
Add the tomato paste, peppercorns, bay leaves, and rosemary and cook, stirring, until the paste turns a deeper red and starts to stick to the bottom, about 2 minutes. Add the wine and cook, stirring, until reduced by half, about 2 minutes. Add the reserved oxtails and the stock and drippings from the roasting pan and bring to a boil. Turn the heat to medium-low, cover, and simmer, stirring occasionally, until the meat can be separated easily from the bone using a fork or tongs, about 3 hours. Remove from the heat and transfer the oxtails to a cutting board. Set aside to cool slightly, then remove and discard the bones. Cut the meat into ½-inch cubes, cover, and refrigerate. Pour the soup through a fine-mesh strainer into a second large pot. Refrigerate for at least 2 hours, and up to 12.
Make the consommé raft: In a medium bowl, using your hands, mix together the ground beef, carrot, celery, leek, and egg whites until evenly combined. Stir the mixture into the chilled soup and bring to a boil. Turn the heat to medium-low and simmer undisturbed until a raft forms on top and the broth is clear, 25–30 minutes. Meanwhile, remove the reserved oxtail meat from the refrigerator and set aside at room temperature.
Line a fine-mesh strainer with cheesecloth and place over a large bowl. Using a small ladle, break a hole in the center of the raft and, avoiding touching the raft, ladle the consommé into the strainer. Season to taste with salt and black pepper.
To serve, divide the oxtail meat and carrots among four bowls and ladle the consommé over the top. Garnish with the scallions.

The post Ochsenschwanzsuppe (Oxtail Consommé) appeared first on Saveur.