Tea Kettle Noodle Soup Recipes

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KETTLE CHIPS WITH PARMESAN AND HERBS



Kettle Chips with Parmesan and Herbs image

Provided by Tyler Florence

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

6 large Yukon gold potatoes
Canola oil and olive oil, 75/25 ratio for frying
6 whole cloves garlic
4 sprigs fresh rosemary
1/2 bunch sage
1/2 bunch fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano

Steps:

  • Wash and clean the potatoes in cold running water. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.
  • Set a large pot of 75/25 canola and olive oil over medium heat and add the garlic (paper and all) and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees F. As it heats up the oil will get infused with the garlic and herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and garlic and set aside on paper towels.
  • Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Garnish with crispy fried herbs, garlic and shower with Parmesan.

VIETNAMESE SOUP IN A TEAPOT



Vietnamese Soup in a Teapot image

Encourage kids to assemble their own meal at the table by presenting the aromatic broth, noodles, vegetables, and garnishes for this flavorful soup from Laurie David's "The Family Dinner" cookbook in individual serving bowls. Photo credit: Maryellen Baker

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 22

8 ounces flat rice noodles or cooked angel hair pasta
8 cups low-sodium chicken broth
1 onion, halved
4 cloves garlic, smashed
1 (2-inch) piece fresh ginger, peeled
2 whole star anise
1 stick cinnamon
2 tablespoons light-brown sugar
1 pound boneless, skinless chicken breast halves, trimmed
1 tablespoon vegetable oil
1 bunch fresh leafy herbs such as mint, basil, Thai basil, or cilantro
1 cup fresh bean sprouts
2 tablespoons sliced scallions
2 medium carrots, grated
1 fresh red or green chile, very thinly sliced
1 lime, cut into wedges
2 shallots, thinly sliced or 1 small red onion, thinly sliced
2 tablespoons Asian fish sauce, plus more for serving
Juice of 1/2 lime
Coarse salt and freshly ground black pepper
Asian chile sauce
Hoisin sauce

Steps:

  • If using rice noodles, place in hot water to soak; soak for 15 minutes and drain; set aside.
  • In a large saucepan, bring chicken broth, onion, garlic, ginger, star anise, cinnamon stick, and brown sugar to a boil over medium-high heat. Reduce heat to a simmer and cook for 15 minutes. Add chicken and simmer until cooked through, 10 to 15 minutes. Carefully skim surface of any impurities and discard. Remove chicken from liquid and cut into bite-size pieces; set aside, reserving liquid.
  • If using rice noodles, bring a large pot of salted water to a boil. Add noodles and cook, stirring, for 45 seconds. Drain and rinse with cold water. Transfer noodles or pasta to a large serving bowl; toss with vegetable oil and set aside.
  • Fill a glass halfway with water and arrange herbs like a flower arrangement; set aside. Place bean sprouts, scallions, carrots, chile, lime wedges, and shallots each in individual small serving bowls. Set aside.
  • Return chicken cooking liquid to a simmer; stir in fish sauce and lime juice and season with salt and pepper. Strain broth into a teapot and keep any remaining broth heated on the stove. Fill serving bowls as desired with chicken, noodles, herbs, bean sprouts, scallions, carrots, lime wedges, and shallots; add hot broth and garnish as desired with fish sauce, chile sauce, and hoisin sauce. Serve immediately.

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