Food for Thought: Dick and Nancy's super soups
This story originally aired Nov. 10, 2018.
It's getting to be soup season, and both Nancy Leson and I have our favorites. In this week's Food for Thought, Nance and I trade favorites from childhood, our go-to's at restaurants, and the homemade must-haves.
I got this week's FfT started by asking Nancy Leson about her favorite soup. For going out, she loves the Hong Kong style wonton noodle at Edmonds' Wonton Noodle House. At home, she favors Daniel Gritzer's pressure cooker beef barley souppictured above, a pancetta-laced and Parmesan-thickened minestrone she's been making for years, and Lynne Rossetto Kasper's recipe for spicy red lentil soup.
I got all excited about the Chengdu Challenge #26 Pork Rib and Noodle SoupI discovered at the Mala Marketsite, an excellent source of mail order Sichuan ingredients and recipes. You can see the finished result up top. Here's what it looked like in progress.
Now Nancy's over the moon about Andrea Nguyen's Instant Pot Pho recipe. I still don't have one of those pressure cookers, but if anything could convince me to get one it probably would be this.
Here's her pho-nished product.
"Who for such dainties would not stoop? Soup of the evening, beautiful soup" – The Mock Turtle