No Soup For You Project

• 2 Tbsp olive oil
• 1 small onion finely diced
• 2 stalks of celery sliced very thin
• 1 large carrot, grated
• 4 cloves garlic, crushed
• Red pepper flakes (optional)
• 2 Tbsp tomato paste
• 1 28oz can crushed tomatoes
• 1 14oz can petite diced tomatoes
• 1 quart (4 cups chicken broth)
• ½ cup uncooked long grain rice
• Salt and pepper to taste
• Fresh basil, julienned 

• Heat the olive oil in a large pot over medium heat. Saute the onion, celery, and carrots for 10-15 minutes until they soften. 
• Add in your garlic, tomato paste, and red pepper flakes, if using. Cook an additional two to three minutes until garlic is fragrant and tomato paste has deepened in color.
• Add in broth and both cans of tomatoes. Season to taste. Bring to a boil and reduce to a simmer.
• If you want a smoother soup, you can puree with an immersion blender at this point. If you don’t mind a chunky soup, you can skip this step.
• Add your rice and simmer uncovered until the rice is tender, roughly 20 minutes or so.
• Before serving, taste again for seasoning and add in your fresh basil.

• 8 cups veggie stock
• 4tsps better than boullion beef flavor + 1 cup water (you can omit this if you want to keep the recipe vegetarian)
• ¾ cup pearl barley
• 4 tbsp olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 3 large carrots, diced
• 4 cloves garlic crushed
• 1 lb baby bella mushrooms, sliced
• 6 ounces shiitake mushrooms, sliced
• Salt, pepper, Italian seasoning and dried thyme to taste

• In a large stockpot over medium-high heat, combine stock, water, boullion and barley and bring to a simmer. Cook for 30 minutes and continue simmering as you prepare the soup veggies.
• In a large skillet over medium heat, add 2 tbsp of olive oil and saute your onion until translucent, about 8 minutes. Add your carrots and celery and cook down another 8-10 minutes until veggies begin to soften. Add your garlic and cook an additional minute or so until garlic is fragrant.
• Add veggies into the stockpot.
• Wipe out the skillet and add the remaining 2 tbsps of olive oil and heat over medium-high heat. Add half of your mushrooms and cook without stirring about 2 minutes until nicely browned on one side. Stir and cook an additional 2 minutes. Add mushrooms to soup. Repeat with remaining mushrooms.
• Taste and add your seasonings to your preference.

• For the caramelized onions
  • 4 pounds yellow onions sliced thinly from root to stem
  • 2 tablespoons olive oil
  • 3 ounces water
  • 1 teaspoon salt
  • 4 tablespoons butter

• For the Soup
  • 1 tablespoon flour
  • 1 tablespoon tomato paste
  • 1/2 cup dry vermouth or 1 cup dry white wine
  • 1 tablespoon brandy or sherry optional
  • 1 tablespoon fresh thyme leaves
  • 8 cups low-sodium beef stock
  • 4 cloves garlic minced
  • 12 slices baguette 1/2" thick, or enough to mostly cover the soup bowl
  • 1 1/2 cups Gruyere sliced or shredded
  • salt and pepper to taste

• For the caramelized onions
  • Heat a large Dutch oven or heavy pot with the olive oil over medium heat. Add the onions, water, and salt and mix to coat. Cover with the lid and cook for 15 minutes.
  • Remove the lid and add the butter and continue to cook, stirring occasionally. Keep an eye on the onions and adjust the heat to avoid burning. Add a splash of water every so often to avoid burning if necessary. Full caramelization where the onions become deep brown and sweet will take about 60-90 minutes longer.
• For the french onion soup
  • Once the onions are deeply caramelized, add the garlic and cook for 1-2 minutes or until fragrant. Add the tomato paste and cook stirring frequently for 5 minutes. If the paste begins to burn, just add a splash of water.
  • Add the flour to the pot and cook for 2 minutes or until all of the flour is no longer white.
  • Add the vermouth or wine and bring to a boil while scraping the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
  • Once boiling, add the beef stock and thyme and bring to a simmer. Cook at a simmer for at least 20 minutes.
  • Taste test and adjust salt and pepper to taste. Add the brandy or sherry (optional) and stir to combine. At this point, the soup is done and can be placed into crocks or stored overnight for even more flavor.
  • Turn the broiler to high and set the rack so that a sheet pan with soup bowls can fit.
  • Ladle the soup into oven-safe soup crocks, leaving enough room for the bread and cheese. Place the crocks onto a baking sheet and place 2 pieces of bread or enough to roughly fit 1 layer on top of each bowl. Sprinkle the Gruyere, dividing evenly into each bowl.
  • Broil for 2-3 minutes or until the cheese is bubbly and browned. Garnish with thyme leaves and serve. Enjoy!

• 4 Tbsp unsalted butter
• 1 large onion diced
• 2 diced carrots
• 2 stalks diced celery
• 3 cloves crushed garlic
• 1 pound dried split peas, rinsed and picked thru for debris
• 1 ham bone, if possible. If none are available, ham hocks are a good substitute.
• Bay leaf
• Fresh thyme leaves
• 6 cups chicken stock
• 2 cups water
• 1 cup of diced ham
• Salt and pepper to taste

• In a large dutch oven over medium heat, melt the butter and saute the veggies until they soften, about 5-8 minutes. Add in your garlic and cook until fragrant, 30 seconds to a minute more.
• Add in your stock, water, ham bone (or hock), bay leaf, 1 tsp of fresh thyme, and split peas. Bring to a boil and reduce heat to a simmer. Let soup simmer for 60-90 minutes, stirring occasionally. The peas will cook down and the soup will thicken. If the soup gets too thick you can add more water or stock until it is your preferred consistency.
• Add in your diced ham within the last 15 minutes or so of cooking. 
• When the soup is the consistency you like and you are ready to serve, remove the ham bone (or hock if you are using a hock) and bay leaf and add in another tsp of fresh thyme. Taste and adjust seasonings.

Week #7: Clam Bisque

• 6 ounces chopped clams, liquid reserved
• 3 Tbsp butter
• 3 Tbsp flour
• Cup whole milk or half and half
• ½ small onion fine diced
• 2 stalks of celery fine diced
• 2 large russet potatos diced
• 3 cloves crushed garlic
• 2 cup chicken broth
• Old Bay seasoning
• Salt and pepper to taste

• In a large dutch oven over medium high heat, saute your onion and celery in butter until onion is translucent and celery is beginning to soften. Add your crushed garlic and cook until fragrant about a minute or so more.
• Add in the flour and stir until veggies are coated and flour is beginning to stick to the bottom of the pot. Slowly add in your dairy, constantly stirring so there are no clumps. Add in your chicken broth, about one cup of reserved clam juice, and potatoes.
• Bring to a boil and reduce to a simmer. Cook until your potatoes are tender and the soup is thick. Taste your soup and add pepper, salt, and Old Bay to your preference. Be careful adding salt as the clam juice is already pretty salty.
• Add in your clams and heat thru.

• 2 Tbsp unsalted butter
• 1 Medium onion, diced
• 2 large carrots, fine diced
• 2 cups broccoli florets, finely chopped
• 6 cups chicken stock
• 2 cups cooked, shredded chicken (rotisserie works well)
• Salt and pepper to taste
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese (get a brick and shred it yourself, the bagged shredded cheese has stabilizers in it and doesn’t melt very well)

• Melt butter in a large dutch oven over medium heat. Add your onion and cook until translucent, about 8 minutes.
• Add in your carrots and broccoli and cook for an additional 5 minutes until your veggies start to soften.
• Add in your stock and shredded chicken. Taste and add salt and pepper to your preference. Simmer for 20 minutes.
• In a separate pan, heat your cream over medium low heat (do not boil it). Slowly whisk in your cheddar until all the cheese is melted and the mixture is smooth. Take your time doing this, if you do it over too hot of heat the mixture might break and be gross. When smooth and homogenous add mixture to the chicken soup.
• Simmer for an additional 10 minutes, taste and adjust seasonings.
• Serve in a bread bowl.
  

Ingredients

• 2 Tbsp neutral cooking oil
• 1 large yellow onion
• 2 celery ribs, finely chopped
• 1 large carrot, peeled and sliced into thin half moons
• 6 garlic cloves, crushed
• 3 tsps ground cumin
• 1tsp ground coriander 
• 1 tsp oregano
• 1 tsp garlic powder
• 1 chipotle pepper from adobo can chopped into a fine paste
• ½ tsp crushed red pepper
• ½ cup mexican lager
• 4 cans black beans, drained and rinsed
• 4 cups veg stock
• Juice from 1 lime
• Salt and pepper to taste
• Garnishes: avocado, cilantro, radishes, chips, sour cream, lime wedges

• Heat the oil in a large dutch oven over medium heat. Add onions, celery, and carrot and cook until soft, about ten minutes.
• Add garlic and chipotle paste and cook until fragrant another minute or so.
• Add cumin and red pepper and cook for another minute until the spices coat veggies nicely and begin to stick to the bottom of the pot. Deglaze with lager and let alcohol cook out about 2 minutes
• Add in beans and veg stock and bring to a boil and reduce to a simmer. Simmer for 20 minutes.
• Using an immersion blender, blend the soup to your preferred consistency. I would recommend blending until thick but keeping  a lot of the texture of beans and veggies. You don’t want a sludge.
• Add in lime juice. Taste and adjust seasonings. Simmer a final 10 minutes.

Ingredients

• 2 Tbsp neutral cooking oil
• 1lb chicken thighs, cut into bite sized pieces
• 1lb peeled and deveined shrimp
• 12 oz andouille sausage, sliced
• 1 medium onion, diced
• 3 stalks celery, chopped
• 1 and1/2 Bell peppers
• 5 cloves garlic, crushed
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1.5 tsp paprika
• ¾ tsp cayenne pepper
• 2 Tbsp flour
• 4 cups chicken stock
• 2 cups cooked white rice
• 14 oz can crushed tomatoes
• 14 oz can petite diced tomatoes
• 1 bay leaf
• Salt to taste
• Green onions for garnish

• In a large dutch oven, heat the oil over medium heat. Saute chicken for 5-6 minutes until brown, remove from pan and set aside. 
• Saute the sausage for about 5 minutes until it’s nice and brown and kinda crispy. Remove from the pot and set aside.
• Adding more oil if needed, in the same pot saute the onion, celery, and bell pepper until the veggies soften and the onion is translucent, about 8 minutes. Add your garlic and cook until fragrant, about a minute or so.
• Add your spices and flour and let them coat the veggies and cook out for a minute or so. Add in your broth, tomatoes, and bay leaf. Cook for 15 minutes.
• Add your sausage and chicken back into the soup and cook for an additional 10 minutes. Add in your cooked rice and shrimp and continue cooking until the shrimp are pink and opaque and the rice is heated thru. About 5 minutes.
• Serve garnished with green onions.
  

Week #3: Turkey Chili

Ingredients

• 1 Tbsp neutral cooking oil
• 2 ½ lbs Ground Turkey
• 2 Medium yellow onions, diced
• 3 Large celery stalks, diced
• ½ Red bell pepper, diced
• 5 Cloves garlic, crushed
• 1 Jalapeno pepper, seeded and diced
• 1 Poblano pepper, seeded and diced
• 1 Chipotle pepper, diced into a paste, with some of the adobo sauce from the can
• 1 Tbsp fresh oregano, chopped
• 3 Tbsp chili powder
• ½ tsp cayenne pepper
• ½ tsp cinnamon
• ½ Tbsp ground cumin
• 28 Oz can crushed tomatoes
• 28 Oz can diced tomatoes 
• 1 Cup chicken broth
• 15 Oz can red kidney bean
• Salt and pepper to taste
• Chili accoutrement: avocado, sour cream, cheddar
  

Recipe

• Heat oil in dutch oven over medium high heat. Cook the turkey until no pink remains, about 12 minutes. Break up any bid pieces.
• Add in onions, celery, and red pepper, cook for another 10 minutes or so until veggies the veggies soften.
• Add in your remaining peppers, adobo sauce, garlic, herbs, and spices. Cook for an additional 2 minutes.
• Add in your tomato products and broth. Bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. 
• Add your beans and continue to simmer for another 20 minutes or so. Taste and adjust seasoning. Like all chilis, this will probably taste better as leftovers.
• Serve with your accoutrement.

This appears to be Jerry's favorite soup at the stand. It was the bisque so good that it caused Jerry to dump Schmoopie. After Yev Kassem excoriates Jerry's girlfriend Sheila for being overly affectionate in line ("Nobody kisses in my line!"), Jerry just plays dumb and acts like he doesn't know her.

    Elaine: So, essentially, you chose soup over a woman?

    Jerry: It was a bisque.

This recipe was adapted from other crab bisque recipes published by Evolving Table and My Forking Life, with a few personal tweaks and preferences.

Every soup needs bread. Nothing goes better with crab bisque than cheddar bay biscuits. Turns out those are pretty easy to make at home as well! We followed the recipe published by Cozy Cook.

• 4 Tbsp butter
• 1 Small sweet onion, diced
• 2 Ribs of celery, diced
• 4 Cloves crushed garlic
• ¼ cup flour
• 3 Tbsp tomato paste
• Splash of dry white wine
• 1 Can diced fire roasted tomatoes
• 1 ½ tsp Old Bay seasoning
• 4 Cups fish stock
• 2 Bay leaves
• 1 Cup heavy cream or half and half
• 1lb Lump crabmeat, picked through for shells
• Salt to taste
• Chives to garnish

• In a large dutch oven, melt butter over medium heat. Sautee the onion and celery for several minutes until they begin to soften and the onion becomes translucent. Add garlic and continue cooking for about a minute until the garlic becomes fragrant.
• Add in the tomato paste, Old Bay seasoning, and flour. Cook about 3 minutes, stirring occasionally. The paste will darken in color and the flour will begin to stick to the bottom of the pot.
• Deglaze with a splash of white wine. Be sure to scrape up anything that may be clinging to the bottom of the pot.
• Once the alcohol evaporates off, add in your can of diced tomatoes, fish stock, and bay leaves. Crank up your heat and let the soup reach a boil. Once boiling reduce the heat and let the soup simmer for about 20 minutes. Taste and adjust for seasoning.
• Remove your bay leaves. Using an immersion blender, puree the soup until it is silky and smooth. Add in your heavy cream and bring it up to temp.
• Taste your soup again and adjust for seasoning again if needed, Stir in your crab meat and let it warm thru. You can reserve some crab meat for garnish if you like. Serve right topped with additional crab meat and chives. 

Week #1: Mulligatawny
Ah, yes, an Indian soup simmered to perfection. This soup appears to be Kramer's favorite: he asks Elaine to pick him up a bowl of it in return for watching her armoire.

This recipe was adapted from the wonderful Official Seinfeld Cook Book by Julie Tremaine, with a few personal tweaks, like adding garam masala. Garam masala is a spice with many tastes. A dizzying array of textures...and moments. 

What's soup without bread? Yev Kassem was known to charge $2 extra for bread, but you can provide your own. A piece of traditional garlic naan goes excellent with this soup.

Ingredients

• 2 tbsp butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1.5 tbsp curry powder
• 1.5 tbsp garam masala
• 1 tsp kosher salt
• 1 tsp ground cumin
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp ground turmeric
• 4 garlic cloves crushed
• ½ tbsp grated fresh ginger
• 2 green apples, peeled, cored, and diced
• 1 can petite diced tomatoes
• 1 can full fat coconut milk
• 4 cups chicken stock
• 3/4 cup cooked basmati rice
• ½ cup uncooked red lentils
• 1 cup cooked shredded chicken (use thighs, cook separately and then chop and add to soup)
  
  

 Directions

•  In a dutch oven, saute onion, carrot, and celery in butter over medium heat 5-6 minutes.
• Add in spices, curry powder, salt, cumin, pepper, paprika, garam masala and turmeric. Stir until everything is coated in spice mixture.
• Add garlic, ginger, and apples. Cook until fragrant, a minute or so. Then add in tomatoes and continue cooking, stirring occasionally for 5 minutes.
• Add coconut milk and chicken broth. Bring to a boil, once boiling add in lentils. Reduce heat to mid-low and cover pot with lid slightly ajar. Cook 40-45 minutes or until lentils are soft
• Add in the chicken and cooked rice and let it heat thru. Serve with greek yogurt and torn cilantro leaves if desired.