While you’re home, put a pot of soup on the stove and let it simmer away, guaranteeing wonderful aromas and great meals to come.
, above. As Aaron Hutcherson explains about his recipe, “Ribbons of collard greens get sauteed to jump-start the cooking process and are then simmered until tender, the timing of which can vary depending on the greens themselves and how tender you like them.” The resulting soup is full of smoke and spice, topped with soft dumplings.Aaron also puts greens to good use in this vegan soup that’s bulked up with cooked grains and ever-reliable peanut butter.
This recipe from Olga Massov uses a whole chicken and charred vegetables to create a stupendous stock cooked for as long as 3 hours and enlivened with star anise, cloves, cinnamon and fish sauce.Split pea soup doesn’t always have the most thrilling reputation. Ellie Krieger’s healthful version, simmered for a good hour-plus, adds vibrancy and elegance with sauteed leeks, plus dill that is used to infuse the broth and as a bright garnish.
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