The next soup I made was inspired by Ethiopian flavors – and I think it’s my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying.

What Flavors are in Ethiopian Foods?

The flavors of Ethiopia are unique. There is a variety of sweet, savory, earthy and tart all in the same dish. Spices, like ginger, cardamom, turmeric, cinnamon, nutmeg, and black pepper are typical. Niter kibbeh, a spiced, clarified butter, is used in most dishes as well. This recipe uses clarified butter with added spices to the dish that would typically be in the niter kibbeh.

Also used often is berbere ^[1] – a blend of peppers, ginger, garlic, Ethiopian holy basil seeds and other spices from the area. I keep it in my pantry all the time. It’s great on vegetables or starches.

Foods are simmered for long enough to meld all the flavors together and coax out the richness of the spices. Most meals are served without utensils, but rather some injera bread – a flat bread made with teff flour and fermented like sourdough.

What is clarified butter?

Clarified butter is the pure butterfat from butter. All the solids and water are removed, leaving a rich fat. You can buy it, or make it.

To make it, heat some butter over a very low heat. European butter works the best because it has a lower water content to start with than American butter does. As it heats, you’ll see the solids sink to the bottom and rise to the top. Scoop the white foamy stuff on the top off (this is the milk solid). This process can take awhile – don’t rush it.

Gently strain the solids from the golden butterfat into a glass to cool. Be careful not to pour the particles at the bottom (more solids). I let mine chill for a few hours, then literally lifted the fat off the top and poured away the water.

What’s left is clarified butter.

Making the Soup – 

First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes.

Add the garlic and onion.

Cook gently, until the vegetables are starting to soften.

Stir in the tomatoes and broth, then bring to a boil,

then reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

Next, use an immersion blender to puree the soup, leaving some large chunks.

Serve it hot garnished with plain greek yogurt and fresh cilantro leaves. Add some garbanzo beans or chicken if you want a main dish soup.

© Copyright 2024 The Lazy Gastronome

5 from 10 votes

Print ^[2]

Ethiopian Inspired Tomato Soup

The next soup I made was inspired by the flavors of Ethiopia - and I think it's my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying. 

Course: lunch, Main Course, main dish, Soup

Cuisine: American, Ethiopian

Keyword: berbere, black pepper, cardmom, cilantro, cinnamon, clarified butter, cumin, garlic, green onion, nutmeg, tomatoes, turmeric, yogurt

Servings: 4 bowls

Author: HelenFern

Ingredients

• 1/2 cup clarified butter
• 1/4 teaspoon cardamom
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 2 Tablespoons berbere spice
• 28 oz can diced or crushed tomatoes
• 3 cup chicken or vegetable broth
• plain greek yogurt for garnish
• fresh cilantro leaves for garnish

Instructions

1. First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes. 

2. Add the garlic and onion.

3. Cook gently, until the vegetables are starting to soften.

4. Stir in the tomatoes and broth, then bring to a boil.

5. Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

6. Using an immersion blender, puree the soup leaving some large chunks.

7. Serve it hot garnished with plain greek yogurt and fresh cilantro leaves.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

I really enjoy playing with flavors from different cultures. I have been creating tomato soups with various cultural influences. The first one, Cuban!

What Flavors are in Cuban Foods?

Foods of Cuba are rich and hearty. They are full of starch and salt and fat. And they are so delicious. Dishes of pork or beef with rice and black beans is often seasoned with cumin, oregano, bay leaves and garlic.

Foods are simmered for long enough to meld all the flavors together and coax out the richness of the spices. This soup has all of that and more.

Making the Soup – 

First, heat the olive oil in a heavy pot. Add the garlic, onion and bell pepper.

Cook gently, until the vegetables are starting to soften.

Add the oregano, bay leaf, cumin and lemon pepper. Stir and cook gently until the spices are fragrant.

Stir in the tomatoes, broth and beans, then bring to a boil.

Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

Remove the bay leaves.

Using an immersion blender, puree the soup leaving some large chunks.

Finally, stir in the butter and lemon juice. Let it all simmer for another 15 minutes.

Serve it hot garnished with green onions. We had it with grilled hams and cheese sandwiches! Delicious.

© Copyright 2024 The Lazy Gastronome

5 from 5 votes

Print ^[6]

Cuban Inspired Tomato Soup

A delicious soup made with the flavors of Cuba.

Course: main dish, Soup

Cuisine: ameican, cuban

Keyword: bell pepper, black beans, crushed tomatoes, cuba, cuban, cumin, garlic, green onion, lemon, oregano, tomato

Servings: 4 bowls

Author: HelenFern

Ingredients

• 2 large clove garlic, crushed
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup Olive oil
• 2 teaspoons dried oregano, rubbed between your hands
• 2 large bay leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon lemon pepper
• 28 oz can, crushed tomatoes
• 2-1/2 cups chicken broth
• 1-1/2 cup canned black beans, drained and rinsed
• 2 tablespoons butter
• 1/4 cup fresh meyer lemon juice (less tart than regular lemons)
• chopped green onions for garnish

Instructions

1. First, heat the olive oil in a heavy pot. Add the garlic, onion and bell pepper.

2. Cook gently, until the vegetables are starting to soften.

3. Add the oregano, bay leaf, cumin and lemon pepper. Stir and cook gently until the spices are fragrant.

4. Stir in the tomatoes, broth and beans, then bring to a boil.

5. Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

6. Remove the bay leaves.

7. Using an immersion blender, puree the soup leaving some large chunks.

8. Finally, stir in the butter and lemon juice. Let it all simmer for another 15 minutes.

9. Serve it hot garnished with green onions. We had it with pastrami sandwiches! Delicious.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

I froze a lot of corn this summer. I was trying to think what to make with it and my brain lit up! Chowder! But what can I do to make it special – different than just plain corn chowder. And so I decided to grill the corn first! A grilled corn chowder ^[10]!

Why grill? It’s too cold outside!

Grilled foods just have that little smokiness that tastes so good. Of course charcoal or wood is the best, but to just step outside and fire of the gas grill takes little effort! But what about when it’s so cold out? Do I want to put my coat on and take it off – several times? Or maybe just rush out and bear the elements? No way – not me!

I’ve considered purchasing an indoor grill ^[11], but until I decide, I have a grill pan that I use indoors. Does it work like a grill? Yes and no. There is no smoke to flavor it, but I add a little olive oil and a SMALL splash of liquid smoke. That helps. And it chars what you are cooking quite nicely. Often, that char itself offers a light, smoky flavor.

I also wanted it to have a unique flavor. We love Southwestern and Latin flavored foods. Mexican chorizo is one of our favorite seasoning foods. It’s great on eggs, in chili, and now, corn chowder!

Making the Grilled Corn Chowder – 

Start with the chorizo and corn.

You’ll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low.

Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

Grill the corn on high, turning it frequently. Each side should only cook 3 – 4 minutes.

When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you’ll add it.

Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

Five minutes before serving, stir in the lime juice.

Serve hot with torn up cilantro leaves on the top.

5 from 4 votes

Print ^[12]

Southwestern Grilled Corn and Cheddar Chowder with Chorizo

A delicious chowder made with charred corn, cheddar cheese and spicy chorizo

Course: Main Course, Side Dish

Cuisine: American, chowder, Southwestern

Keyword: chorizo, chowder, corn, grilled, southwestern

Servings: 4 bowls

Author: HelenFern

Ingredients

• 9 oz Mexican chorizo (I used beef)
• 4 cups corn kernels - about 4 to 5 large ears
• 2 cups chicken broth
• 2 cup milk or cream (I used oat milk)
• 1-1/2 cup extra sharp cheddar, shredded
• 1 teaspoon ground cumin
• 1-1/2 teaspoon smoked paprika
• 2 Tablespoons fresh lime juice
• olive oil for cooking the corn
• cilantro for garnish

Instructions

1. Start with the chorizo and corn.

2. You'll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low. Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

3. While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

4. Grill the corn on high, turning it frequently. Each side should only cook 3 - 4 minutes.

5. When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

6. When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you'll add it. Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

7. Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

8. Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

9. When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

10. Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

11. Five minutes before serving, stir in the lime juice.

12. Serve hot with torn up cilantro leaves on the top.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

• This post was shared at these parties – check them out!
• Fiesta Friday ^[13]
• Full Plate Thursday ^[14]
• Sunday’s on Silverado  ^[15]
• Inspire me Monday ^[16]
• Funtastic Friday ^[17]
• Dare to Share ^[18]
• Homestead Blog Hop ^[19]
• Creative Muster ^[20]
• Senior Pitstop ^[21]

Leave me a comment – I’d love to hear your thoughts!

Next up on our Christmas tour – Romania

In Romania, the winter and Christmas holidays are kicked of at Ignat (St. Ignatius Day) on December 20. Ignat is the last of the preparations for Christmas. The celebration includes sacrificing a pig that will be used for the Christmas dinner and putting up the Christmas tree.

And after an evening of caroling, the family warms up with this amazing meatball soup – full of vegetables from the harvest and some sour lemon juice. And let me tell you, this soup is so good, we’re going to have it year around!

Romania kicks off the season with Ciorba de Perișoare

Perișoare are meatballs ^[25] typically made with minced pork and rice. They are simmered in a broth of root and aromatic vegetables.

Ciorba is a sour soup. The sour is added using fermented grain, sauerkraut or, as in this case, lemon juice and it really adds some deep flavor.

This soup is truly a comfort food!

Making the Meatballs

Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

Once its blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour.

Make the broth while the meatballs chill.

The broth is the base of the soup

In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque.

Stir in the tomato paste and keep stirring until all the vegetables are coated.

Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

Making the Ciorba de Perișoare

Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

Stir in the lovage, lemon juice and salt and pepper to taste.

Break the yolk on the egg, but do not beat it.

Whisk the soup while slowly pouring the egg in. Whisk gently for about two minutes to create threads of egg.

Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

And now enjoy!

© Copyright 2023 The Lazy Gastronome

Print ^[26]

Ciorba de Perișoare

A delicious soup of vegetable broth, pork and rice meatballs and some sour lemon juice. The flavors are well suited for this comfort food.

Course: Main Course, main dish, supper

Cuisine: Christmas Eve

Keyword: carrots, celery, Christmas food, comfort, ground pork, lemon, lovage, onions, parsnips, rice, soup

Servings: 4 Bowls

Author: HelenFern

Ingredients

Meatballs

• 1 pound ground pork
• 1/4 cup raw long-grain rice
• 1 large egg
• 1/4 cup bread crumbs
• 1 Tablespoon fresh chopped dill
• 1 Tablespoon fresh chopped parsley
• 3/4 teaspoon kosher salt
• 3/4 teaspoon ground black pepper

Broth

• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 3 large carrot, cut in 1 to 2 inch chunks
• 2 medium celery stalks, cut into 1 inch chunks
• 1 medium parsnip, peeled and cut into 1 inch chunks
• 3 Tablespoons tomato paste
• 3 cups chicken broth
• 3 cups water
• 3 - 4 Tablespoons fresh lemon juice
• 1 Tablespoon chopped lovage (or celery leaves)
• 1 large egg
• sour cream and chopped parsley for garnish

Instructions

Meatballs

1. Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

2. Once it's blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour. 

3. Make the broth while the meatballs chill. 

Broth

1. In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque. Stir in the tomato paste and keep stirring until all the vegetables are coated.

2. Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

3. Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

4. Stir in the lovage, lemon juice and salt and pepper to taste.

5. Break the yolk on the egg, but do not beat it.

6. Whisk the soup while pouring the egg in. Whisk gently for about two minutes to create threads of egg.

7. Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Crăciun fericit – Merry Christmas

Leave me a comment – I’d love to hear your thoughts!

I froze a lot of corn this summer. There was a lot at a good price – a good year for corn I guess. And, now that the weather is colder, a bowl of warm and hearty chowder is in order. So get out the soup pot and enjoy!

Making the Chowder – 

Chowder and soup are just a little different. Soup is brothy and thin, whereas chowder is chunky and thick. It’s almost right between soup and stew.

Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It  will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.

When the salt pork is starting to get crisp, add the butter to the pot and heat until it’s melted.

Stir in the potatoes ^[30], carrots, onion, garlic and herbs.  Gently cook on low for about 10 minutes, stirring occasionally.

Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.

Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.

Reduce heat and cover, then simmer on low for about 20 to 30 minutes.

The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.

Last, stir in all the herbs and simmer for 10 to 15 more minutes. Adjust the amounts of the spices to your tastes.

Garnish with chopped green onions and serve with warm cheesy bread ^[31].

© Copyright 2023 The Lazy Gastronome

5 from 3 votes

Print ^[32]

Corn and Potato Chowder

Prep Time

30 mins

Cook Time

2 hrs

 

A delicious, thick chowder full of vegetables and flavored with herbs and salt pork. Easy to make but takes some time.

Course: Main Course, main dish, Soup

Cuisine: American, Autumn, winter

Keyword: carrots, chowder, corn, garlic, golden mushroom soup, onions, potatoes, stew

Servings: 4 bowls

Author: HelenFern

Ingredients

• 6 oz. salt pork
• 2 Tablespoons butter
• 1/3 cup carrot, chopped
• 2/3 cup yellow onion, chopped
• 2 cloves garlic, crushed and chopped
• 2 sprigs fresh rosemary
• 3 sprigs fresh flat leaf parsley (use 2 sprigs if you use regular curly parsley
• 2 cup yellow potatoes, chopped
• 2 cups fresh or frozen corn kernals
• 1/4 cup flour
• 3 cups chicken broth
• 1 cup cream or half and half (I used oat creamer)
• 1 teaspoon fresh cracked pepper
• 1/2 teaspoon lemon pepper
• 1 teaspoon garlic salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon balsamic vinegar

Instructions

1. Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It  will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.

2. When the salt pork is starting to get crisp, add the butter to the pot and heat until it's melted.

3. Stir in the potatoes, carrots, onion, garlic and herbs.  Gently cook on low for about 10 minutes, stirring occasionally.

4. Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.

5. Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.

6. Reduce heat and cover, then simmer on low for about 20 to 30 minutes.

7. The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.

8. Last, stir in all the herbs and simmer for 10 to 15 more minutes.

9. Garnish with chopped green onions and serve with warm bread.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

^[33]

Leave me a comment – I’d love to hear your thoughts!