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A broth-based soup can seem simple at first, but a slight change in how you serve it can make it feel sophisticated and edgy for entertaining. Any broth-based soup can work here—Thai coconut, miso-based, chicken-based—paired with interesting components and finished with some fresh herbs. Rare sliced beef or slow-cooked pulled meat, steamed or charred vegetables, raw vegetables, or even a poached egg are all components you can play around with, depending on the soup you’re making. But here’s where you can take it up a notch. Instead of serving it as an already plated and dished-up bowl (which of course you can do), serve the bowl first with all the interesting components plated inside and the broth is poured tableside. It’s what you might see at a high-end restaurant, and it’s fun for the times you’re looking to create a more refined and chic dinner ambiance.
2 packs chicken necks
2 packs chicken bones
3 to 4 small marrow bones
2 large carrots
3 to 4 stalks celery
1 large sweet onion
a handful of peppercorns
2 to 3 bay leaves
2 tablespoons Tuscanini Olive Oil
1 large Vidalia onion, sliced thinly
1 fennel bulb, chopped (reserve fronds for garnish)
3 to 4 cloves garlic, minced or 3-4 cubes Gefen Frozen Garlic
5 to 6 pounds sweet cherry tomatoes
3 tablespoons Tuscanini Tomato Paste
1 tablespoon fennel seeds
3 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
6 quarts chicken broth
salt, to taste
black pepper, to taste
short ribs
salt
pepper
onions, diced
carrots, diced
celery, diced
garlic, crushed, such as Gefen
thyme
rosemary
1 cup chicken/beef stock
oil
fresh bug-free cauliflower, chopped
cherry tomatoes, whole
salt
fresh thyme
Yes, it’s worth making your own! Soups are only as good as the stock you use.
In a large pot, combine ingredients. Nothing needs to be peeled; just throw everything into the pot, fill with water, and bring to a boil. Reduce heat and simmer for five to six hours. Let cool, then strain and discard all bones and vegetables. Refrigerate overnight. Once cold, skim off any fat.
Heat olive oil in a large pot over medium heat. Add onions and fennel and cook until they begin to soften. Add garlic and tomatoes and cook for 10 to 15 minutes, until caramelized. Add tomato paste and fennel seeds, then stir and cook for one more minute.
Stir ingredients well, smashing the tomatoes in with the rest of the ingredients. Add herbs, broth, and salt and pepper. Simmer for 45 to 60 minutes, until the flavors combine and deepen. Let cool.
Pour the soup through a fine-mesh strainer or sieve, discarding what’s left behind.
If you wish to clarify it even more, run the soup through a cheesecloth once or twice more. Taste and season with more salt and pepper as needed.
Season short ribs with salt and pepper. Sear in a skillet over medium-high heat until a nice brown crust develops. Set aside. Add diced onions, carrots, celery, and garlic to the same skillet. Sauté for five to six minutes. Add vegetables to a glass oven-proof dish, then place short ribs on top and sprinkle with thyme and rosemary. Add one cup stock. Cover tightly and cook on 300 degrees Fahrenheit for three hours, until tender.
Drizzle oil on a large sheet pan. Add chopped cauliflower and whole cherry tomatoes. Toss with olive oil, salt, and fresh thyme. Roast in the oven at 375 degrees Fahrenheit until roasted and lightly charred.
Plate pulled short ribs, roasted cauliflower and tomatoes, and a small amount of microgreens in a large but shallow soup bowl. Drizzle tomato broth around the meat and cauliflower, or serve tomato broth alongside in a glass jug.
Photography by Chay Berger
Styling by Adina Schlass
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