Restyle or Retire
Wimpy soup has got to be one of the sorriest dishes to sink your spoon. Even with recent upgrades, canned soup is at best lackluster and soggy. Homemade varieties are often only a notch better. Soup didn’t hold much interest until our family moved to Japan. Asian soups routinely contain rich broth, homemade noodles, crisp tender vegetables and succulent pork, beef, poultry, fish or seafood. Served with many meals as a starter or accompaniment, it didn’t take long to relish their traditional soups. One of my favorites is Okinawan soba noodles with ginger and pork.
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soups worthy of my changed paradigm. I love to dote over the preparation of savory soup. If the ingredients freeze well, I make gigantic batches and squirrel away pouches for later. If not, then a pot just big enough to enjoy for a few days works well.
January is National Soup Month and since I love good soup, it was difficult to narrow down a few recipes for my soup series. In the end, I chose four but I could have chosen a dozen. Here are the soups coming up:
January 12 – Corn Chowder with Bacon
January 13 – Ham and Split Pea
January 14 – Broccoli Cheese
January 15 – Baked Potato and Bacon
2011 AniversaRecipe—Green Salad, Really!