Last week, for Passover I made my first ever Matzo ball soup for our family Seder.
|Well-executed - fluffy but not falling apart, round-ish Matzo balls cooking in salted water (to be married with the broth & veggies before serving)|
|Thanks Deb for the recipe & guidance. These were great for my first attempt. Still not a devotee of the MB|
|Lentil & Sweet Potato soup courtesy of Thomas Keller's Ad Hoc... this was a pretty f*ing amazing soup. I made this with Omgirlie back in L.A.|
|How awesome was this? My soup almost looks exactly like the picture in SS@L - Suzanne Goin is my hero.|
I'm good at making a chicken stock & a veggie stock.
But when it comes to the stocks needed for asian soups - pho get it! I'll just go to the experts.
So in my yelp-less searching (thanks for not being here in Spain, yelp), I discovered that there is one (1) pho restaurant in BCN. According to a couple of reviews I read, they don't have the standard condiments that accompany pho in the restaurants in L.A. But pho is pho. And I want some. Hopefully I'll have found my rooster sauce by then (b.y.o.b.?)
First, Pho. Second. Ramen.