Aash soup, for instance, has simmered for generations in Iranian homes, says Michael Mir at Bha! Bha! Persian Bistro (bhabhabistro.com), who serves it in his restaurant. “The peasant-style soup cooks forever,” he says. “It’s the longest [cooking] soup one can make, but it’s extremely satisfying.” Mir brews a lamb stock before adding beans, Persian reshteh noodles, and seasonings. Caramelized onions, turmeric garlic oil, and sour cream finish the presentation.
The garlic soup a la Castellana at IM Tapas (imtapas.com) warms the people of Castile, Spain during autumn and winter, says co-owner Isabel Pozo Polo. Starting with homemade chicken stock, she adds roasted garlic, Spanish paprika, jamon serrano lardons, and manchego cheese. An organic egg tops each bowlful of soup, which bakes before serving.
The history of Mexican tortilla soup is…
