5 Classic Soup Recipes To Warm You Up On A Cold Day

[Music] american french onion soup that's right we're going to take classic french onion soup and give it a few american twists which are gonna make it a little easier but still incredibly delicious so here we go all right to begin we're gonna take six yellow onions large yellow onions and by the way will this work with other kinds of onions no we're gonna peel those we're gonna cut those in half and then the first american twist so the soup is called french onion not because it's french but because of the cutting technique when you use one of these chef knifes also known as french knives and you make thin strips out of whatever they refer to that as french french fries french onions all right so instead of doing the french cut on the onions we're going to simply cut them across like that and then go the other way four or five cuts into basically large rectangles all right one more time you're going to cut across right there at the widest point turn the knife and give it four or five slices that way and that's it all right once your onions are cut we're going to go over to the stove and you're going to place your largest oven safe skillet on medium heat we're going to melt a big chunk of butter and we're going to add our onions in with a big pinch of salt we're going to stir that and we just want to coat all those onions in the butter because the second american twist here we're not going to cook this on top of the stove we're gonna brown this in the oven now as you probably know we americans are known for being very brave incredible lovers and kind of lazy so instead of standing at the stove stirring and browning these for an hour we're gonna do these mostly in the oven so throw it in a hot oven like 4 25 and every once in a while pull it out give it a stir and put it back in and you want to keep doing that until the onions are very well caramelized so mine probably went about an hour i didn't really time it i just kept peeking they're going to be really hard to overcook you'd have to actually forget about them so don't do that set your timer check them every 15 20 minutes give them a little stir and eventually you're gonna have something that looks like that very soft very sweet very caramelized onions okay at that point i'm going to put them on the stove i'm going to turn the flame on under the pan on medium heat and i'm going to finish the caramelization and what i'm looking for is the onions to start to brown to the bottom and a very sort of dark brown fond which is what those brown bits are called and then we're going to deglaze so here i'm adding some sherry wine very delicious just a little splash and an even smaller splash of sherry vinegar now if you've never used vinegar in the soup before be careful i want you to read the blog post regarding the vinegar before you make the soup and of course we're doing this to deglaze the pan so you're going to want to scrape the bottom of your pan with a wooden spoon you're going to see all those beautiful brown bits come up i even want you to get the sides all right don't waste any of that caramelization so as soon as the pan is deglazed and the liquid is pretty much evaporated out of there we're going to turn off the heat we're going to transfer everything into a soup pot i'm also going to toss in a few sprigs of thyme and then we're going to add our stock i like half beef half chicken and i am using a packaged organic brand of broth for both all right very high quality very delicious but when you use packaged broths and stocks they are not clear so if you go find our video recipes for homemade beef broth and chicken stock and use that this will look much better much clearer okay all right once your beef and chicken broth is in there you're going to put the heat on high you're going to bring it to a boil of course you're going to skim any foam or fat that comes to the top once it comes up to temperature i want you to reduce it down to low and just let it simmer for about an hour longer is better all right but if you do simmer it longer you're going to want to put a splash of stock or water in there you don't want it to reduce too far and get too thick so you want to keep your liquid level right about there and really that's it once you've simmered it for at least an hour and you've tasted it and you've adjusted the seasoning with salt and black pepper very important just put that on low and reserved till needed all right so that's looking good for final assembly we're going to need some buttery crispy croutons so i'm going to take some french bread i'm going to paint it with melted butter generously i'm gonna pop that in a broiler or a hot oven until crispy you know how to do that right all right don't burn them once your croutons are done you're gonna take some heat proof bowls or crocks very important this is gonna go under a hot broiler so they have to be heat proof you're going to fill them up you're going to top with your crouton and for the last american twist we're not going to use the traditional gruyere we're going to use a blend of american cheeses from both coasts all right i have some extra sharp cheddar from new york and i have some very mellow creamy delicious monterey jack so i have half of each you want to make sure your crouton is completely covered so it doesn't burn and yes i did sprinkle a little cayenne i couldn't help myself pop that under a hot broiler you want to be about six inches away from the heat and broil that for about five or six minutes until you have that and if that doesn't look amazingly delicious i'm gonna have to question your ability to identify incredibly delicious things with your eyes because this looks amazing and just to verify i'm going to taste this just super rich broth sweet yet still has a very oniony flavor i actually think the way we cut the onions versus the thin slices does taste different okay onions are kind of funny not funny haha funny like hmm so there's something about that cut that gives it a little bit of a stronger onion flavor but you still get that sweet caramelized base and of course buttery crouton with melted cheddar and monterey jack on it how's that not gonna be good it isn't it's gonna be awesome so anyway there you go american french onion soup basically it's french onion soup with a few little americanized twists so i hope you give that a try head over to foodwishes.com for all the ingredient amounts and more information as usual and as always enjoy [Music] hello this is chef john from foodwishes.com with minestrone soup that's right the classic italian soup roughly translates to a big soup and that's exactly what this is big flavors big everything and by the way i've never made this the same way twice and neither should you so this time i started off with a handful of chopped pancetta they call it italian bacon but it's not smoked i'm gonna saute that over medium heat and a little bit of olive oil until not quite browned almost when it just starts to look like it's gonna brown throw in your onions all right i'm also gonna dump in diced celery and i'm gonna cook those vegetables for about four minutes until the onions just start to turn translucent and by the way i didn't drop a black olive into my pot there's a little chip in the bottom of my dutch oven don't be alarmed at that point i'm gonna add some minced garlic a good amount i think i had like four cloves worth all right we don't wanna brown that of course so stir that in and just cook that for about a minute all right after the garlic cooks for about a minute we're gonna dump in our chicken broth and some water and one can of plum tomatoes that i crushed with my fingers you could also use of course crushed tomatoes diced tomatoes anything you want all right give that a stir we're going to bring that up to a simmer while we prep our beans now you can just use all canned beans for this but i had these beautiful cranberry beans so gorgeous and delicious so to use these you got to take them out of the pods all right just like shelling a pea so i did that and i had about just over a cup of cranberry beans also known as shelling beans for obvious reasons i'm gonna dump those in i'm also gonna add some chopped cabbage very classic minestrone ingredient i'm going to spice it up a little bit with some red pepper flakes some dry italian herbs and a big pinch of salt i'm going to give that a stir and i'm also going to add a can of drained and rinsed garbanzo beans i really like garbanzo beans in this soup they add just a little bit of extra substance and meatiness and i like them so i put them in but really any canned bean product will work in this all right when that comes up to a simmer i'm going to turn my heat down to medium-low and i'm just going to simmer that until those cranberry beans are tender it's going to take about 45 minutes and while that's happening i'm going to prep another critical ingredient the greens i'm using swiss chard in this case i have a nice big bunch of swiss chard washed very thoroughly all right you can use the stems and the leaves for the stems simply slice across like that and sort of a small dice for the leaves i usually just roll them up roughly chop them i go one way then i kind of go the other there's no wrong way to slice swiss chard so relax okay so my greens are prepped again make sure those are thoroughly thoroughly rinsed we're gonna go back over to our soup pot and you'll notice me adding water here anytime the soup looks like it might be getting a little too thick add some water we need enough liquid to cook the ingredients and at the end we need enough liquid to cook the pasta okay as soon as my shelling beans my cranberry beans were tender i'm testing one right there i'm gonna dump in my greens stir those in i'm gonna simmer those for about 15 minutes and we are getting close to being done look how beautiful that is already and i don't even have the pasta in speaking of which we're going to use dittelini these little mini tubes the official pasta shape of minestrone and i know what you're thinking that doesn't look like very much there's no way that's enough oh you're going to be amazed like two-thirds of a cup here is enough for this giant pot of soup all right before you add the pasta very critical adjust your seasoning i added some black pepper i tasted for salt and added more salt all right so you want this soup to be fully seasoned especially for salt when you dump in that pasta all right you're going to dump in the pasta you're going to turn your heat up to medium high you want this to be simmering pretty good so the pasta cooks and just doesn't sit in hot soup and 15 minutes later as soon as the pasta is tender you're ready to ladle that into some hot bowls and serve this magnificent and big soup i like to finish mine off with some extra virgin olive oil just drizzle it right over the top you know that one we're telling you never to cook with to save it to finish things all right that's the one we want you to use here also a light dusting of reggiano parmesan does not hurt and is highly recommended and then to brighten it up a little bit add a little freshness and color some italian parsley all right don't forget the big hunk of bread and then you're gonna dig in to one of the best soups ever invented so comforting delicious and relatively healthy for you and like i said this is made differently every time if you want to put carrot in put carrot if you have green beans put green beans in that leftover bell pepper in the bottom of your vegetable crisper dice that up and throw it in there's no wrong way to make minestrone so i hope you give it a try head over to foodwishes.com for all the ingredient amounts as usual and as always enjoy hello this is chef john from foodwishes.com with chicken noodle soup remember that book chicken noodle soup for the soul or something like that this is that only we skipped the whole book step so all the delicious benefits with none of that annoying reading and of course i'm sure you remember a couple days ago we made our amazing roasted chicken broth so it's off to finish the recipe and we're going to do that with some mirepoix diced carrots celery and onions and once those are prepped we're gonna melt some butter in a soup pot a couple tablespoons of whole butter we have this over medium heat when it melts and just thinks about turning golden brown you're gonna dump in your vegetables you're gonna throw in a pinch of salt i'm also gonna put in a small pinch of fresh thyme that's the only herb i'm gonna put in this give it a stir and then we're gonna add one tablespoon of that reserved chicken fat so if you remember when we made the broth and we were skimming the fat from the top i had you save a little bit and we're going to use a little bit of that chicken fat to saute these vegetables and like i said i believe that's referred to as schmaltz so yes when they call a singer schmaltzy they're basically saying your music's kind of chicken fatty so we're gonna give that a stir and we're gonna cook that in the butter and the schmaltz for about five minutes six minutes or so until the onions kind of soften and turn translucent at that point go ahead and dump in your two quarts of chicken broth so it can be just a regular unroasted chicken stock but i really think the roasted broth just really works better here we're going to crank the heat to the highest setting and we want to bring this up to a rolling boil all right because it's time to cook the noodles speaking of which here they are i think you should use classic wide egg noodles and not too much either this is only four ounces of noodle all right you have to have the right proportion of noodle to broth to chicken i'm going to break them up a little bit i don't want them too long all right i want them short enough to be kind of user friendly and comforting yet i still want them to be long enough to slap me in the cheek if i need it so our noodles are measured out of course we're going to check for salt before we add these noodles i don't want to boil noodles in a bland broth so taste it here adjust for salt then dump in the noodles give them a stir leave it on high heat and boil that for five minutes all right and that's going to cook those about 75 percent of the way while we're waiting that five minutes will give you the perfect opportunity to cut up your chicken that we reserved that beautiful moist perfectly cooked chicken breast so at this point our noodles have been boiling for five minutes we're gonna dump in the chicken we're gonna give that a stir and five minutes later you will have the most delicious chicken noodle soup you've ever experienced in your life and that's a guarantee and if it's not what do you want me to do these videos are free okay so five minutes later the chicken is heated through the noodles are cooked and we are down to final seasoning maybe a little more salt maybe some black pepper i feel like i'm forgetting something oh yeah maybe a little cayenne stir that in and now while i really hope you follow this recipe basically to a tea it's soup so if you have a few mushrooms in the fridge that you need to get rid of all right or half a red bell pepper that's past its prime try saying that three times fast go ahead and dice it up and throw it in but when i want a real chicken noodle soup i tend to keep it very straightforward like this and that is ready for the ladle dish that up do not try to garnish it with anything you're just gonna wreck it and again you might be thinking why not use a smaller noodle or macaroni wouldn't it be easier to eat that's not the point chicken noodle soup is not a recipe it's a meditation and part of the magic part of the medicine is you sitting in front of that steaming bowl smelling the goodness cutting noodles with your spoon and trying to get them in your face without burning your chin it's all part of the experience so don't cheat yourself with that anyway i really hope you give that a try all the ingredient amounts are on foodwishes.com along with more info as usual and as always enjoy hello this is chef john from food wishes.com with tomato bisque that's right we're doing tomato soup's richer and slightly more promiscuous cousin the tomato bisque and if you're worried you can't make this because you don't have access to fresh vine ripened tomatoes don't worry we're not going to use any that's right we're going to use canned tomatoes but don't worry all will be explained okay so the first step here is going to be fairly standard soup making procedure we're going to put our soup pot over medium heat with a little bit of olive oil in it and we're gonna sweat some onions and celery and as usual we're gonna add a big pinch of salt that's gonna help bring out a little bit of that liquid so we're gonna give that a stir and we're simply gonna cook that for about i don't know six or seven minutes five or six minutes i never time it i just cook it over medium heat until the onions kind of soften and turn translucent and look something like that see and there's the magic of video that would take me like a paragraph to describe the look but we don't have to you can just look at it go ah that's what he means okay so at that point we're gonna add our garlic and give that a stir and we're gonna cook that for just like a minute the only real way to screw up this step would be to brown the garlic which reminds me to tell you do not brown the garlic alright just saute it for like a minute and then we're gonna introduce our liquid i'm going to use chicken broth that's my personal choice of course a vegetable stock will work beautifully here especially one made with mushrooms mushrooms and tomatoes always delicious and if times are tough you could just use water that's fine well not really fine but it'll work so we're going to pour that in we're going to give it a stir and then it's time for the star of the show the tomatoes and i'm going to use one large can of crushed san marzano tomatoes oh we've talked about those before and on the blog post i will explain in detail why i'm not using fresh tomatoes for this and spoiler alert it's the exact same reasons we usually don't use fresh tomatoes for tomato sauces and by the way if you can't find crushed san marzano the can of wholesale marzano will work you just gotta crush them yourself and that would be fine because we're going to blend all this anyway so we're going to stir in our tomatoes we're going to raise the heat we want to bring this up to a simmer so i'm going to turn my flame up to high and while we're waiting for it to bubble let's go ahead and season this up a little bit i'm going to go with some freshly ground black pepper a little touch of cayenne and a little bit of paprika now i'm using the plain but i have used the smoked paprika before in this and it is lovely and at this point i'd probably add a little more salt also but my chicken broth was perfectly seasoned so i'll taste and adjust for that later and besides the salt i'll warn you right now we're also going to add some sugar to this very critical ingredients but i'm going to wait on that too okay so all we're going to do is simply wait for this to come up to a simmer at which point we're going to stir in the ingredient that really makes this a bisque and that would be the rice so we're going to stir in about three tablespoons of regular white long grain rice i actually used a variety of rice called jasmine but really anything will work i just like saying jasmine jasmine so we're stirring the rice and that's what's going to thicken up this soup but it's going to be silky not starchy which is kind of funny because we're adding starch but it's not going to be that kind of starchiness you get if you had a whole bunch of flour-based roux or cornstarch and that's another thing i'll talk about more on the blog post and then the game plan here is i want you to adjust the heat down to low medium low whichever provides you with a nice steady simmer and while that's simmering if you want to skim any foam off or any of the fat that rises to the top feel free this is not my biscuits your bisque so i did do a little bit of recreational skimming and all we're going to do is let that simmer for about 35 to 45 minutes or until the rice and vegetables are absolutely as soft as they can be and the mixture should look something similar to this at this point we're going to turn the heat all the way down to low and we're going to give it a taste and i'm tasting for salt but more importantly i'm tasting for sugar all right depending on how sweet your tomatoes are you're definitely going to need to add some sugar here you may actually need a couple teaspoons in here to get it tasting like you want all right so i tested mine i stirred in some sugar and some salt but i'm not done after this is all blended we're going to adjust this again at the end and then we're going to take our immersion blender and we're going to very carefully blend this absolutely smooth all right this is obviously edited but you're going to let that blend for at least a few minutes until it's as smooth as silk and because of the rice in there the appearance is going to change from red to that more familiar sort of cream of tomato orange color and at this point we're going to add the last major ingredient the cream all right besides the rice that's the other mandatory ingredient in a bisque it's gotta have cream so we'll stir that in not sure why i'm using a spoon a whisk would have been better but it's too late i'm not changing so we're gonna stir that in at this point i've taken you as far as i can go right the rest is up to you you need to adjust this until it's absolutely perfect meaning if it's too thick add some broth if it's too thin reduce it a little alright let's switch to a ladle here we're going to need that and then just as important as texture is the taste you got to taste this again like me you may need to add a little more sugar maybe a little more salt who knows you might even put a little more cayenne in that's been known to happen all right so like with most recipes i do not want you just blindly following the ingredient amounts if you want this to work for your taste you have to adjust you are the sanjay gupta of your soup shoot that was one syllable away from being perfect but anyway what i'm trying to say is adjust this with sugar salt and pepper until it's like the best soup you've ever tasted and at that point your tomato bisque is done we're gonna ladle that into some hot bowls just put a few bowls in the back of the stove while you're cooking they'll be plenty warm enough by the time you're ready to serve of course you could use a warm oven or maybe just keep them under your sweater but regardless we're gonna ladle that up i'm gonna garnish with a little more fresh cream on top and some chopped basil just because it goes so perfectly and you may remember this garnish from such tomato-based soups as every single one i've ever done and that right there ended up being a beautiful tasting and looking tomato bisque and because we use rice and not a whole bunch of roux or corn starch i really like the texture of this i think it tends to be a little silkier and smoother and you can see here mine is fairly thick all right if you want yours a little thinner put a little less rice or a little more broth like i said very easy to adjust and if you're wondering where the heck is the toasted cheese sandwich it's right here all right everybody knows making tomato soup no matter what kind you're making is simply an excuse to eat toasted cheese sandwiches we're not gonna lie that's the actual purpose of this in fact control room cue full frontal in three two oh yeah okay that's enough if you don't mind i'm gonna grab a little piece of basil for this last bite that my friends was a beautiful beautiful fall lunch so no you don't need a whole basket of sweet vine ripened tomatoes to make a delicious tomato bisque in fact i will argue this comes out better because you don't but regardless of what kind of tomatoes you end up using for this it's an easy fast and fairly foolproof way to make a delicious and very very comforting and satisfying style of tomato soup so i really do hope you give this biscuit try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] hello this is chef john from foodwishes.com with roasted butternut squash soup that's right even if you don't have a calendar you can tell when it's turning fall the leaves change colors there's a little chill in the air and twitter fills up with pictures and links to butternut squash soup recipes and it was seen a couple of those that reminded me i've never posted my version for this quintessential autumn soup so let's go ahead and get started with prepping what i call the world's most dangerous gourd and that's because the butternut squash is so big and so hard it's basically a severe cut waiting to happen so i'm going to show you what i think is the safest way to split this which is by cutting off the top here and then what we'll do is we'll take a large sharp knife and cut directly into the center of the neck just like this and please note my other hand is not getting anywhere close to this blade and is it going to matter that i didn't cut that exactly in half because i was paying more attention to the camera than i was to the squash no it won't be a problem at all and then once we split that through the center like that what we'll do is we'll tip it up like this and simply cut it straight down to split and for me not only is that the easiest way it's definitely the safest because at no time should any of your fingers be in the way so we'll split our squash in half and then we'll grab a spoon and scrape out the seeds and of course yes we could save those seeds and roast them but we're probably not going to do that hey we're busy making soup but if you want to go for it you are the lords of your gourds so feel free and then once our butternut squash has been split and scooped we can move on to prepping our roasting pan where we're not only going to roast our squash but we will also roast the other vegetables going in the soup so let's go ahead and drizzle a little olive oil into the bottom of the pan and then we'll dump in our onions and carrots and we'll give that a nice big pinch of salt and give that a little toss in the oil and i'm also going to toss in about six whole peeled garlic cloves all right don't slice them don't smash them too much just toss those in whole and then we'll place our butternut squash in cut side up and i'm also going to give that a little sprinkling of salt and then we're going to roast all of that in a 400 degree oven for about an hour or until our squash is soft enough to scoop so mine took about an hour but that's really going to depend on the size of your butternuts and how you're going to tell us how we usually tell we'll give it the old poka poka with a knife and as you can see those have been previously poked and then what we'll do is we'll let that stuff cool down a little bit and while we're waiting we're going to go ahead and make what is basically the secret ingredient to this recipe a sage-infused brown butter so what we'll do is we'll melt about four tablespoons of butter over medium heat and you've probably seen this before first it melts then it foams up and then it starts to slowly but surely take out a little bit of a golden color and at this point it's not a bad idea to turn your heat down just a hair so we don't go too far because what we're trying to do is catch it at that perfect moment when it goes from golden to sort of a light nutty brown which is what we have right here and at that point we're going to quickly do two things we're going to turn off the heat and throw in a handful of sage leaves and even though the heat's off there's going to be enough heat in that butter to toast those leaves and infuse that butter with its gorgeous gorgeous flavor so we'll stir in our sage leaves and we'll simply leave that on the back of the stove until it's ready to add to the soup which is going to be pretty soon because once your veggies are roasted this is a very fast soup to put together so we'll go back over to our squash which have cooled down a little by now and what we'll do is we'll scoop out that flesh and yes we did get a lot of beautiful caramelization on those onions and carrots which is not only going to add flavor but it's also going to help give us a beautiful color not only do we want this soup to taste roasted we want it to look roasted and then like i said we'll scoop out our squash into that pan and please don't worry if you get a little piece of skin here or there we're definitely going to strain this soup so no big deal so we'll go ahead and we'll scoop out our nice soft squash at which point we are now officially ready to make the soup so we'll head over to the stove and transfer everything into a soup kettle and once that's been accomplished we'll go ahead and add our brown sage butter and then for a little touch of extra sweetness we'll do about a tablespoon or two of either honey or maple syrup and both will work beautifully here but personally i go with the maple syrup and the reason is simple i like canadians better than i like bees and then we'll go ahead and add our chicken broth and yes of course you can go with water or vegetable stock if you're one of them they're vegetarians there's nothing wrong with that hey if everybody ate meat it would be more expensive so to me selfishly they do serve a valuable purpose and we'll give that a stir and we'll turn our heat up to high and bring this up to a simmer and then what we'll do as soon as our soup starts bubbling is we'll turn our heat down to low and simmer this for about 45 minutes to an hour and even though everything's cooked and there really is no great scientific reason to cook it that long i do it anyway and i think it comes out better so i would love to explain why but i can't and after about one hour this is what mine looked like and at this point we're ready for final production so the first step to that is we're going to blend this very very smoothly and of course you can do that in batches in a blender but i find these stick or immersion blenders much much faster and easier so i'm going to blend mine for a few minutes until it's very smooth at which point i'm going to highly suggest we pass this through a strainer okay the blades of a blender or food processor are really never going to break down all that material as small as those incredibly tiny holes in our strainer so by passing that through even though it's going to look pretty much the same you're going to get something that on the pallet feels much smoother much silkier so we'll go ahead and strain our soup and we should be left with only the most fibrous bits and then once our soup is strained we're on to the adjustment phase first up adjusting the thickness so i'm going to check this out with my ladle and it is very very close but i do want it just a hair thinner i mean we do want it thick and hearty but we don't want pie filling so if you need to add a little bit of water that's just you cooking and then the second adjustment will be to balance the sweetness with the following ingredients we're going to put a nice big splash of apple cider vinegar as well as a couple nice big pinches of salt and of course we'll bless this with a little shake of cayenne and as soon as we stir that in and the soup heats through we're done of course we're going to take a spoon and taste it because you may still need to adjust a little more salt so i gave mine a taste and it was perfect so i went ahead and ladled that up into a hot bowl and i'm going to garnish it very simply with a nice spoon of creme fraiche which you know you can make yourself right we have a video for that and i'm going to finish off with some chopped chives and that my friends may be the best autumn soup of all time just an absolutely gorgeous color and what i'm pretty sure you'll think is an incredibly deep rich satisfying flavor i mean butternut squash already have a beautiful earthy subtle sweetness that we've just accentuated a little bit with that maple syrup and the way those sweet flavors kind of play against that little bit of vinegar and that little bit of tanginess from the creme fraiche is just absolutely delicious but anyway that's it roasted butternut squash soup i was just about to say wait for the next cold rainy day and whip up a pot but you know what this stuff is so good no matter what your current atmospheric conditions are i really do hope you give this a try soon so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy

Channel: Food Wishes

Views: 186,452

Keywords: American, French, Onion, Soup, Recipe, How, to, make, chef, john, foodwishes, Food, Cooking, Kitchen, Restaurant, Recipes, Allrecipes, recipe, recipes, Onion Soup, how to, how to make, how to cook, cook, learn, food, soup, easy, simple, delicious, France, french onion soup, tomato soup, homemade soup, soup recipes, chicken noodle soup, chicken noodle soup recipe, tomato bisque, creamy tomato soup, minestrone, minestrone recipe, butternut squash soup, butternut squash recipe, fall recipes, winter recipes

Id: CtSRoHxK1LY

Length: 30min 20sec (1820 seconds)

Published: Sat Oct 23 2021