Winter doesn’t always have to be hearty
Photography by Sam Armocido
Close your eyes for a moment. Imagine a winter morning, crisp and sunny. Wander through the woods for a hike or some cross country skiing, the crunch of snow the only sound breaking the pristine silence. The cold air nips at your pink cheeks while the exertion — and a few well chosen layers — keep you protected.
Now head inside for lunch. What do you want to fill your belly? No, save that hearty beef stew or roast pork shoulder for dinner, right now you want something hot, spiced and bright. Light and fresh, yet warming from the inside out.
This bowl of soup is everything you are dreaming of. Flavorful ginger, cilantro and citrusy Szechuan peppercorn-infused chicken stock, brought to a boil, blanches crisp vegetables to take the raw edge off - sweet snap peas, tender Shitake mushrooms and crisp baby bok choy. A little mild chicken or pork sausage replenishes after the mornings exertion.
Sit quietly over the bowl of steaming stock that warms your cheeks and your belly getting ready for an afternoon in a comfy chair, reading, or maybe for a nap.
Bright light ginger and sausage soup
Serves 4
Winter warmth doesn’t always have to be hearty. This bright soup delivers the fresh flavors of ginger, cilantro and snow peas, the richness of sausage and sesame oil, and the depth of soy sauce. A steaming bowl is just the thing to bring color back to your cheeks and warm your belly on a cold winter day.
Photography by Sam Armocido
Ingredients:
7 cups vegetable or chicken stock
1 bunch cilantro (approx. 12 stems)
1 tbs Szechuan or other peppercorns
1” ginger root, peeled and sliced
4 mild chicken or pork sausages (chicken and apple or bratwurst would both work well)
1 tbs peanut or vegetable oil
1/4 pound snow peas
2 cups mung bean sprouts
4-6 shitake mushrooms, stems removed and thinly sliced
2 baby bok choi, quartered
2 tsp toasted sesame oil
2 tbs tamari soy sauce
Photography by Sam Armocido
Directions:
Infuse stock: Place stock in a 3-4 quart saucepan along with 2 stems cilantro, peppercorns and ginger. Bring to a boil over high heat, reduce to a simmer and cook partially covered for 20 minutes.
Cook sausages: Meanwhile, warm peanut or vegetable oil in a 10” skillet over medium heat. Add sausages and cook until lightly browned, about 6-8 minutes. Remove and slice.
Assemble bowls: Divide snow peas, mung bean sprouts and mushrooms, bok choi and sausage between 4 bowls. Top each bowl with 1/2 tsp toasted sesame oil and 1/2 tbs soy sauce.
Serve with boiling stock: Season simmering stock to taste with salt and pepper. Return stock to a boil. Pour 1 1/2 cups boiling stock over each bowl. Let soup rest for 3-5 minutes before serving.
TIP: Get that stock good and hot in your last step. The boiling stock blanches the vegetables in the soup just taking the raw edge off but leaving them bright and crisp.
