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Hot soups for cold weather.


January in the Midwest is aswelcome as an ice cube down the back. Its onset startles you with the chilling realization that Old Man Winter has blown in again for his annual visit. The winter-weary, who must dodge in and out of below-freezing temperatures, have long relied on the warmth of soup to shake off the winter chill.

The natural appeal of hot soups incold weather has even led to a national celebration. Forty state governors have declared their support for January as National Soup Month--so soups are now part of our calendar.

Hearty Vegetable--the "perpetualsoup" that simmered daily on the back burner of many a farm-kitchen stove. Rural residents would eagerly hop out of bed at 5 a.m. to milk the cows, even on cold days, in the anticipation of eating this delicious soup for lunch.

Cioppino--Italian? It sounds as ifit came over on the boat from the old country. Actually, the recipe, a San Francisco original, is an unequaled seafood treat containing striped bass, shrimp, mussels, and crab meat, all simmered in a soup of onions, pepper, mushrooms, and spice. Cioppino, truly a dramatic presentation, can pass for Italian if necessary.

Maine Potato Clam Chowder--aluscious combination of clams, milk, onion, potatoes, celery, and herb. The word "chowder" evolved from the French "la chaudiere," a huge pot into which returning fishermen tossed their catch.

Corn-and-Tomato Soup--AmericanIndians may have invented this one, a wholesome combination of New World vegetables that allows you to make good use of the foods you've canned and frozen from last summer's garden.

Scandinavian Salmon Soup--Joooh. ASwedish original handed down by 19th-century immigrants from the land where people really know how to cook for cold weather, Scandinavian Salom Soup has all the classic Nordic ingredients: cauliflower, potatoes, peas and carrots, and the inevitable dill.

Harvest Potato Soup--People inWashington state declare this soup to be the best west of Walla Walla. San Franciscans may dispute that boast (see above), but at least this soup's good for the Washington-potato market. Potatoes in this soup are diced and combined in a chicken broth with zucchini, carrots, spinach, and two kinds of onions.

Green Gumbo--a classic recipefrom down New Orleans way. This gumbo is unique--it does not contain okra. Plan to make it a couple of days before serving. To jazz up the basic ingredients, vary the recipe by adding oysters one time and chicken the next.

Hearty Vegetable Soup

(Makes 8 servings)1 onion, chopped 2 stalks celery, sliced 1 clove garlic, minced 2 tablespoons salad oil 2 cups shredded cabbage 2 medium carrots, sliced 2 tablespoons chopped parsley 1 teaspoon crushed basil leaves 4 cups water 2 cans (10-1/2 oz. each) condensed beef broth 2 cups tomato juice 1 can (20 oz.) cunnellini (white kidney beans) 2 small zucchini, sliced 1/2 cup uncooked small-shell or elbow macaroni Grated Parmesan cheese

In 6-quart Dutch oven over medium-highheat, cook onion, celery, and garlic in hot oil until vegetables are tender. Stir in cabbage, carrots, parsley, basil, water, broth, and tomato juice. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes. Stir in beans, zucchini, and macaroni. Over high heat, heat to boiling. Reduce heat to low; simmer uncovered 15 minutes until macaroni and vegetables are tender; stir occasionally. Spoon Parmesan cheese over each serving.


(Makes 8 servings)2 medium onions, chopped 1 green pepper, chopped 1 cup sliced mushrooms 2 cloves garlic, minced 1/4 cup olive oil 1/2 cup chopped parsley 1 can (16 oz.) tomatoes, chopped 1 can (6 oz.e tomato paste 2-1/2 cups water 1 quart well-scrubbed mussels 1 cup dry red wine 1-1/2 pounds striped bass, cut into chunks 1 pound medium shrimp, shelled and deveined 1/2 pound cooked crab meat, picked over

In 5-quart Dutch oven over medium-highheat, cook onions, green pepper, mushrooms, and garlic in hot oil until tender. Stir in parsley, tomatoes, tomato paste, and water. Reduce heat to low. Cover; simmer 15 minutes.

Meanwhile, in 3-quart saucepanover medium-high heat, steam mussels in wine about 5 minutes or until shells open. Remove mussels in shells to bowl. Discard any unopened mussels. Strain cooking liquid.

Add cooking liquid, bass, shrimp,and crab meat to vegetables in Dutch oven. Cover; simmer 15 minutes. Arrange mussels in soup mixture; heat. Tip: Substitute well-scrubbed hard-shell clams i shell for all or part of mussels.

Maine Potato Clam Chowder

(Makes 3 servings)8 tablespoons margarine 1/2 cup diagonally sliced celery 2 tablespoons chopped onion 1 small clove garlic, minced 1 can (10-3/4 oz.) Campbell's Condensed Cream of Potato Soup 1/2 soup can milk 1 cn (about 8 oz.) minced clams, undrained

In 1-1/2-quart saucepan over mediumheat, cook celery and onion with garlic in hot margarine until tender. Stir in remaining ingredients. Heat thoroughly; stir occasionally.

Corn-and-Tomato Soup

(Makes 6 servings)1 medium onion, chopped 2 tablespoons margarine 2 cans (10-1/4 oz. each) condensed chicken broth 2 cups corn kernels 2 cups chopped tomatoes 1 bay leaf Generous dash pepper 1 cup milk

In 3-quart saucepan over medium-highheat, cook onion in hot margarine until tender; stir often. Stir in broth, corn, tomatoes, bay leaf, and pepper. Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 25 minuts. Discard bay leaf. Stir in milk; heat through.

Winter Corn-and-Tomato Soup:Substitute 1 can (16 oz.) whole-kernel corn for fresh corn and 1 can (16 oz.) chopped tomatoes for tomatoes.

Scandinavian Salmon Soup

(Makes 4 servings)2 cups boiling water 1 cup each sliced carrot and cauliflower florets 1 medium potato, cubed 1 can (15-1/2 oz.) salmon 2 tablespoons flour 2 cups milk 3/4 cup frozen peas, thawed 1/8 teaspoon crushed dill weed Sult substitute and pepper to taste

Combine water, carrot, cauliflower,and potato; cover and cook 10-15 minutes or until almost tender. Drain salmon and reserve liquid; break into chunks. Stir flour into reserved salmon liquid; add to soup. Boil and stir 1 minute. Add salmon, milk, peas, dill, and salt substitute and pepper. Heat just until thoroughly heated.

Harvest Potato Soup

(Makes 6 to 8 servings)1 tablespoon margarine 1 onion, chopped 1/2 cup chopped green onion 4 cups chicken broth 3 cups pared, diced Washington russet potatoes 2 medium carrots, pared and thinly sliced 1 cup thinly sliced zucchini 3 cups finely shredded spinach Salt substitute

Melt margarine in saucepan; addonions. Cook, covered, over low heat about 5 minutes. Add broth, potatoes, and carrots. Simmer, covered, 15 minutes. Add zucchini; simmer 5 minutes. Add spinach and salt substitute to taste; heat thoroughly.

Green Gumbo

(Makes 12 servings)1 package frozen spinach 1 package frozen mustard greens 1 package frozen turnip greens 1 package frozen collard greens 1 cup water 4 cups shredded cabbage 4 bay leaves 8 sprigs Italian flat parsley 1 teaspoon powdered basil 1/2 teaspoon powdered thyme 2 medium onions, chopped 1 cup chopped green sweet pepper 1 cup chopped celery 4 cloves garlic, minced 1 large bunch green onions (scallions) 1/4 pound margarine 1/2 cup peanut oil 2/3 cup unbleached flour 2 quarts cold water Salt substitute Pepper Tabasco 1 ham bone Rice (long-grain white or brown)

Place frozen vegetables in deepsaucepan. Add 1 cup water and bring to boil; break frozen blocks with fork. As soon as greens come to boil, add cabbage, bay leaves and parsley tied into a bouquet, basil, and thyme. Cover tightly and cook over moderate heat 15 minutes. Remove bay leaves.

Meanwhile, chop onions, peppers,celery, garlic, and green onions with food processor or by hand and saute in margarine until slightly tender. Stir frequently; set aside.

Drain greens; reserve liquid carefully. Cutgreens coarsely with two sharp knives. Set aside.

Heat oil in bottom of deep soup kettle. Stirin flour and continue stirring until medium brown. Add vegetable liquid gradually; stir constantly until mixture is smooth and thickened.

Add greens and sauteed vegetables. Stirwell while adding 2 quarts cold water. Season with 1 teaspoon salt substitute, 1/2 teaspoon freshly ground black pepper, and a few drops of Tabasco.

Put in ham bone. Bring mixture to aboil. Reduce heat, cover, and simmer 1-1/2 hours. Remove ham bone and herb bouquet. Cool and refrigerate.

Allow 4 tablespoons of uncookedrice to a serving. If using white rice, allow 2 cups of cold water and 1 teaspoon of sea salt for each cup of uncooked rice. Bring to rapid boil in a large, heavy saucepan. Stir and cover tightly. Reduce heat to low and cook 15 minutes. Remove to a glass or ceramic dish for later reheating. Fork-fluff with 1 teaspoon of margarine. If using brown rice, allow 2-1/2 cups of water and 1 teaspoon of sea salt for each cup of uncooked rice. Bring to a rapid boil. Cover, reduce heat to low, and cook 45 minutes or until all water is absorbed. Transfer rice to a glass or ceramic serving dish for later reheating. Before serving: Reheat soup for 30 minutes; add oysters or cooked meat if desired. Taste for seasoning. Transfer to a heated soup tureen.

Reheat rice in a 225 degrees F. oven for 25minutes or for 3 or 4 minutes in microwave oven. Length of heating depends on the amount of rice. To serve: Bring soup and rice to the table. For each guest, place a spoonful of rice in an individual soup plate and top with a generous serving of gumbo.
COPYRIGHT 1986 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Author:Perry, Patrick
Publication:Saturday Evening Post
Date:Jan 1, 1986
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