Ginseng Chicken Soup
1 pound fresh chicken
½ ounce fresh ginseng (not ground)
2 pieces of dried fig
2 pieces of Nanaimo
2 quarts water
Put fresh chicken with Chinese herbs into a covered soup pot filled with water. Steam for 5 hours. Add pinch of salt.
Danny Yu
Hong Hua,
Farmington Hills
Caribbean Shrimp Soup with Bitter Greens
4 tablespoons olive oil
1 pound chorizo link sausage
2 cups white onions, cut
julienned-style
8 cups shrimp stock
2 jalapeño peppers, seeds removed,
cut into rings
10 gloves garlic, peeled
2 cups sweet potatoes, peeled
and medium diced
1-1/2 cups beet tops, chopped
1-1/2 cups Swiss chard, chopped
2-1/4 cups grape tomatoes, halved
1 cup orange juice
1 teaspoon kosher salt
3/4 cup coconut milk
8 large shrimp, cleaned
3 tablespoons cilantro, chopped
Using a large, heavy-bottom soup pot, render chorizo with 4 tablespoons of olive oil, cooking for about 4 minutes on medium heat. Add onions and cook for an additional 3 minutes, then turn flame to low and add stock, jalapeño, and garlic. Simmer 1 hour, stirring occasionally. After 1 hour, add the peeled and diced sweet potatoes; cook until tender. Add remaining ingredients, except cilantro. Cook shrimp for 5 minutes. Finally, garnish with cilantro and serve with your favorite bread.
Patrick Roettele
Town Tavern,
Royal Oak
Wild Rice Soup
4 tablespoons olive oil
1 large onion, diced
6 stalks celery, diced
2 carrots, diced
4 bay leaves
2 tablespoons winter savory
2 tablespoons thyme
2 cups Really Wild Wild Rice
6 cups chicken stock
Sea salt
Black pepper
Vegetable oil
Additional rice
Heat medium saucepan, then add olive oil, onions, celery, and carrots. Sauteé over medium heat until onions are translucent. Add herbs and some salt. Add wild rice and chicken stock and simmer 20 minutes. Meanwhile, in another saucepan, heat vegetable oil to 350 degrees and add a small amount of additional rice to puff for garnish. Remove from pot and drain on paper towel. Add pepper to soup and more salt if necessary. Serve topped with puffed rice.
Alex Young
Zingerman’s Roadhouse,
Ann Arbor
Lentil Soup
1/4 pound smoked bacon
1 onion
4 stalks celery
1 large carrot
1 ham bone
6 cups chicken stock
2 cups French green lentils
Prosciutto for garnish
Cut 1/2 of the bacon into strips, the other half diced. Dice 1/2 onion, 1 stalk of celery, and 1 carrot, and reserve for later.
In a large pot, render the bacon. Add celery and carrot, leaving them in large pieces Add ham bone. Sauteé on medium heat until vegetables are softened. Add the stock and lentils. Cook at medium heat until lentils are soft. Remove ham bone, bacon strips, and large vegetables. Season with salt and pepper.
In a separate pan, cook the diced bacon. Drain extra bacon fat. Add diced vegetables. Cook until the vegetables are softened. Combine with the lentils and broth. Garnish with prosciutto.
Jeff Rose
The Roast, inside the Book Cadillac in Detroit
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