Warm or cold, brothy or thick, meaty or plant-based…there’s something about soup that makes it the ultimate comfort food. No matter where you travel in the world, you’ll find home cooks serving soups that make the most of fresh, local ingredients. It’s not surprising, then, that some of our most memorable meals when traveling have been soups and stews.
Here are three favorites from three different continents:
Harira (Morocco / Africa)
The first time we tried harira was on a day trip to Tangiers many, many years ago. Even in the whirlwind of color, scents, and sounds of the medina, harira was a standout. Harira is traditionally served to break the fast during Ramadan and combines lentils, chickpeas, cumin and other spices in a thick, almost stew-like broth. It seems every family has their own interpretation of this iconic soup. Some make it with lamb or other meat, while other versions are strictly vegetarian. In some regions, home cooks toss in cooked rice or simmer broken pieces of vermicelli into the broth. This recipe is adapted from The Mediterranean Dish.
(Read more about our experiences in Morocco and try another traditional Moroccan recipe, Chicken Tagine with Olives and Preserved Lemon.)
Ribollita (Italy / Europe)
On a rainy autumn day in Florence, Italy, we ducked into an osteria just over the Ponte Vecchio bridge to wait out the weather and enjoy a leisurely lunch. Our server recommended a bowl of their hearty bean and vegetable ribollita soup. Ribollita means “reboiled” in Italian, as it was traditionally made with leftover soup. To start from scratch, Tuscan cooks use a base of sauteed onions, celery and carrots and augment it with tomatoes, vegetable or chicken stock, creamy cannellini beans, and kale or spinach. The surprise ingredient? Bread! Bread thickens the broth and transforms it into a hearty stew. It’s the perfect meal for taking the edge off a damp, chilly day.
(For more Italian dishes, check out our recipes for pasta ala carbonara and Italian-style porchetta.)
Gumbo (United States / North America)
There’s nothing subtle about New Orleans, and its iconic gumbo is as big and bold as the city itself. Gumbo starts out as a mild-mannered sauté of the “holy trinity” (onion, green pepper and celery). But the magic happens when spicy andouille sausage, warm broth and a seasoning blend that’s big on cayenne pepper, paprika and garlic are added to the mix. Chicken and shrimp can also be added. Gumbo gets its almost gravy-like consistency from the low, slow simmering of fat and flour. It’s ready to add to the soup when the roux has transitioned from pale cream to tan to milk-chocolate brown.
Creole gumbo includes tomatoes and sometimes okra, but fans of Cajun-style gumbo leave them out. Either way, it’s a delicious way to enjoy the flavor of NOLA.
(If you’re traveling to New Orleans, check out this cooking class that features Cajun and Creole recipes using fresh, locally sourced ingredients.)
