Free Sunny's Kitchen by Sunny Anderson Page A

minced
    ½ cup sriracha hot chili sauce
FOR THE SOUP
    6 cups beef broth
    2 pounds rice noodles
    1 pound flank steak or tri tip, frozen for 20 minutes, then sliced as thin as possible
    3 scallions, finely chopped (white and green parts)
FOR THE EGGS (OPTIONAL)
    4 to 6 tablespoons unsalted butter
    4 to 6 large eggs
FOR THE GARNISH
    1 bunch Thai basil, leaves only
    1 bunch cilantro, leaves only
    1 bunch bean sprouts
    4 limes, cut into wedges
    1 Cook the seasoning base. In a large pot over medium heat, combine the oil, onions, fennel, cardamom, red pepper flakes, ginger, a nice pinch of salt, and few grinds of black pepper. Cook until the onions are tender and fragrant, 8 to 10 minutes. Add the garlic and cook another 5 minutes, being careful to not brown the garlic. Add the sriracha and cook, stirring, until it turns a deep reddish brown, about 5 minutes more.
    2 Add the broth and noodles. Add the broth to the seasoning base and bring to a boil, then reduce to a simmer and cook for 15 minutes. In a separate large pot, prepare the noodles as directed on the package. Strain in a colander and rinse under cold water until the water runs clear. Shake off the excess water and add them to the simmering soup pot; simmer to reheat the noodles, about 2 minutes.
    3 Make the eggs (optional). In a small pan over medium heat, melt 1 tablespoon of butter without browning it. Crack 1 egg in the center and raise the heat slightly. Cook until the white is set and the yolk is still runny, about 5 minutes. Transfer to a plate and repeat the process for the rest of the eggs.
    4 Finish the soup. Add the beef and scallions to the pot and stir until the beef is almost cooked through. Depending on how thin your beef slices are, this should take 4 to 6 minutes. Serve hot in a soup bowl topped with an egg, if using, and some Thai basil, cilantro, bean sprouts, and a lime wedge on the side. Add these garnishes to the bowl as you eat the soup or all at once, squeezing the lime juice over the top and stirring it in.
     
    tips! Broth is important to use here instead of stock. Stock is made with veggies, bones, and trim. Broth is made with the same including actual pieces of meat. Broth has a slightly richer flavor, which is perfect for this minimal ingredient soup. • Swap shredded rotisserie chicken and chicken stock for the beef and beef broth to change this to a chicken soup. • If you’re planning to enjoy this on a second or third day, store the noodles in a separate airtight container or plastic bag in the refrigerator. Then, when making future servings, add them back to the soup halfway through the reheating process.

potatoand leek soup
    i think I had potatoes every way you can have them when we lived in Germany—even something called kartoffel küchen, or potato cake. It was like a coffee cake topped with tons of streusel, but the cake part was potato based. German food really is all about meat and potatoes. Because of that and likely the DNA from my dad, I’m a real meat and potatoes girl and truly love a good potato soup. I’ve had some gloppy ones and still devoured them because I just truly love potatoes. This is how to make a sack of potatoes look good and taste delicious. SERVES 4 TO 6
    4 strips bacon, cut into 1-inch pieces
    1 tablespoon unsalted butter
    2 cups chopped onions
    3 leeks, trimmed, rinsed, and chopped
    Kosher salt and freshly ground black pepper
    4 garlic cloves, smashed
    1 tablespoon dry mustard
    8 sprigs fresh thyme
    1 pound russet potatoes, peeled and cut into 1-inch cubes
    2 cups chicken stock
    1 cup heavy cream
    2 scallions, finely chopped (white and green parts), for garnish
    1 Crisp the bacon. In a large pot over medium heat, cook the bacon until the fat is rendered. Transfer with a slotted spoon to a paper towel–lined plate, leaving the rendered fat in the pot.
    2 Sweat the veggies. In the same pot, add the butter, onions, leeks, a nice pinch of salt, and a few grinds of pepper. Cook until the onions and leeks are