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The Cookstr Weekly: Souped Up

November 12, 2012
November 1, 2012
As I write this, I’m watching snow and sleet, powered by gusts of 60 mph winds, sweeping through the streets. With heat still out in our office, I’m typing with gloves on, and the only thing I’m remotely interested in eating is soup. I’ve found that soup is one of those things that lulls you into a comfortable repertoire – chicken noodle, beef and barley, pasta e fagioli – and I tend to forget that even at the bottom of a big pot of comfort food, there’s room for innovation!
So, rather selfishly, I put together the below as a trove of untried formulas and secret ingredients. Some of the soups listed are complex, half-day adventures, while others can be thrown together in half an hour with items that come together in unorthodox harmony. Cook something different – you might surprise yourself with a newfound favorite.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

By Marcela Valladolid

 
Done in under an hour and made with items you’re likely to have on hand in your fridge and pantry, Marcela’s Rice and Albóndiga Soup successfully makes something new from standard ingredients. In Spain and Latin America, meatballs are called albóndigas. In Spanish cuisine, they’re often served in a tomato sauce, while the Mexican version is often found in a brothy soup with vegetables, like this one. Long-grain rice and potato stretch out the dish to make it filling enough for winter.

More Soup Recipes from Cookstr
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Chefs’ Tips & Tricks: Hot Chocolate Cakes
by Victoria Blashford-Snell and Brigitte Hafner

“A treat for all chocoholics! As if like magic, these very rich, very easy desserts bake until a light cake surrounds a rich, creamy chocolate center … good with a dollop of softly whipped cream or hot custard sauce flavored with grated orange zest.

Leftovers can be coarsely chopped and spooned over vanilla ice cream with hot fudge sauce to make a special sundae.”

– Victoria Blashford-Snell and Brigitte Hafner
Contact Us

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Connect with us on Facebook, Twitter and by e-mailing us at editorial@cookstr.com. Tell us what you’re cooking and what you thought, and we might feature your recommendation in The Cookstr Weekly or on the Cookstr homepage!

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New York, New York 10007

 

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