"Country Style" Onion Soup

A light but surprisingly rich onion soup. Suitable for a simple lunch or dinner if served with a hearty bread (sourdough is best) and a salad and some milk, or use it as the soup course for a big dinner and impress everyone. My dad calls it "country style" because he was served something very like it (although, he thinks, made with chicken or beef stock) while staying with friends in the French countryside. Try to find butter with the ingredients "sweet cream" or "cream, salt"; it will taste much better. Use home-made veggie stock if possible, or, if you must, canned, but taste carefully before salting in that case! About four servings. Continue reading

Sopa de Albondigas (Meatball Soup)

My dad's recipe, from a Mexican co-worker. I omit the celery all the time, just 'cause I don't have it. I've never found another recipe that uses tomatillos, but they both thicken the soup and add a great flavor. If you wish, you can blanch or roast the tomatillos, remove the skins, and mash instead of chopping, but it's so much easier just to chop. Measurements are approximate; I just judge by eye and throw stuff in. Use more or less water and broth depending on how thin you like it; if you don't use home-made broth, it will be saltier and not as fresh-tasting, but that's totally up to you. Cilantro is also known in some parts of the world as "fresh coriander". Killer with home-made tortillas. Continue reading