WARM UP WITH WINTER SOUPS: From rich cream soups to nourishing broths, these classic recipes will keep you cozy when the temperatures drop.
Try one of these delicious recipes for your next meal. Old-Fashioned Beef and Barley Soup is hearty, while Authentic Wonton Soup will satisfy lighter appetites. For something quick, consider Cheesy Broccoli Soup. Game Day Cheeseburger Soup is a win for the meat-eaters in your family.
CHEESY BROCCOLI SOUP Ready in less than an hour, this soup is an excellent choice for brunch or a quick meal. You can substitute cauliflower for the broccoli. Yields 6 servings. 1 1/4 cups chicken broth 1/2 cup chopped carrots 1 stalk celery, chopped finely 2 cups chopped broccoli, raw or frozen 3 tablespoons all-purpose flour 2 cups whole milk 1 1/2 cups shredded sharp Cheddar cheese, plus more for garnish 1 tablespoon fresh chopped parsley, or 1 teaspoon dried Salt and pepper, to taste Crackers, for garnish 1. In a stockpot, bring chicken broth, carrots, and celery to a boil over medium-high heat. Cover, and reduce heat to a simmer. Cook for 4 minutes, or until vegetables are tender. Add broccoli, and cook for an additional 3 minutes, or until broccoli is tender. Reduce heat to low. 2. In a small bowl, whisk together flour and milk until smooth. Pour the flour and milk mixture into the soup, and stir to combine. Cover, and cook on low for 10 minutes, or until soup thickens. Don't let the soup boil or the milk will scald. Stir in cheese and parsley, and cook for 3 more minutes, or until cheese is melted. Salt and pepper to taste. 3. Garnish with crumbled crackers and shredded cheddar cheese. AUTHENTIC WONTON SOUP This hearty Asian-style soup has a rich broth and flavorful dumplings filled with savory chicken that'll keep you coming back for more. Yields 4 servings. 1 raw chicken breast, cut into 1/2-inch pieces 1/2 teaspoon sesame oil Dash ground ginger 1 clove garlic, minced Dash salt Dash black pepper 6 cups chicken broth 3 tablespoons finely chopped chives or green onion tops, plus more for garnish 1 tablespoon soy sauce 1 tablespoon white wine, optional 20 wonton wrappers 1. In a small bowl, combine chicken, sesame oil, ginger, garlic, salt, and pepper, and mix until chicken is thoroughly coated. Set aside. 2. In a stockpot, combine chicken broth, chives, soy sauce, and white wine, and bring to a simmer over medium-low heat. Cover, and simmer for 10 minutes. 3. While broth is simmering, make wontons. Place 1 teaspoon chicken mixture in the center of 1 wonton wrapper. Using your fingers or a pastry brush dipped in water, wet all four edges of wrapper, and then join two opposite corners and press edges to seal, forming a triangle. Wet remaining two corners, fold them so they meet in the middle of the bottom of the triangle, and press together to form a wonton (see photo, below). Repeat with remaining wonton wrappers. 4. Bring soup up to a light boil over medium-high heat, and drop in all 20 filled wontons. Cook for about 5 minutes, or until wontons float. 5. Garnish with chives or green onion tops. CREAMY WILD RICE AND CHICKEN SOUP This quick, classic soup is a simple way to make use of leftover chicken. Yields 6 servings. 2 tablespoons vegetable oil 1 stalk celery, finely chopped 1/3 cup chopped carrots 1/3 cup finely chopped onion 1 cup chopped cooked chicken 4 cups chicken broth 1 tablespoon white wine 1 cup cooked wild rice 1 cup chopped broccoli Salt and pepper, to taste 3/4 cup cream Crusty bread or crumbled bacon, for garnish 1. In a stockpot, heat oil on medium-low. Add celery, carrot, and onion. Saute 5 to 8 minutes, stirring regularly, until vegetables are tender. 2. Add chicken, chicken broth, and white wine to pot. Cover, and simmer for 15 minutes. 3. Add cooked rice and broccoli, and simmer for 5 more minutes. Salt and pepper to taste. 4. Reduce heat to low, and add cream. Cook gently on low heat for about 5 minutes. 5. Garnish with crusty bread or bacon bits. EASY GNOCCHI SOUP WITH SPINACH The pasta lovers in your family will be delighted by this blend of Italian flavors. For a quick version, use store-bought gnocchi. Yields 6 servings. 2 large potatoes, peeled 1 tablespoon olive oil 1/3 cup diced onion 3 cups chicken broth 4 cups tomato juice 1/3 cup fresh basil, or 1 teaspoon dried 2 cups stemmed raw spinach or chopped kale 1 1/4 cups flour 1/2 teaspoon salt Dash ground nutmeg 1 large egg 2 cups Italian cheese blend, divided, plus more for garnish Crusty bread, grated Parmesan cheese, and parsley, for garnish 1. In a large saucepan, cover potatoes with water and boil, whole, until tender, about 20 minutes. 2. While potatoes are cooking, heat oil in a stockpot over medium-high heat. Add onion and saute until tender, about 5 minutes. Add chicken broth, tomato juice, and basil, and bring to a light boil. Cover, reduce heat to low, and simmer for 10 minutes. 3. Increase heat to medium, and bring soup back to a boil. Add spinach, and cook for 2 to 3 minutes. Remove stockpot from heat and let sit, covered, while you prepare the gnocchi. 4. In a large bowl, stir together flour, salt, and nutmeg. 5. While potatoes are still warm, grate them with a food processor, box grater, or ricer. Add grated potato, egg, and 1 cup Italian cheese blend to flour mixture, and mix thoroughly with your hands. 6. Lightly flour a work surface. Dump potato mixture onto work surface, and knead until smooth. Divide dough into 6 equal balls, and roll each ball out with your hands to make a small rope about 12 inches long by 1 inch in diameter. Cut ropes into 1-inch-long pieces. 7. Return stockpot to stove and bring soup to a boil over medium-high heat. Drop in gnocchi pieces. Cook for 2 to 3 minutes, or until gnocchi floats, indicating it's done. Add remaining 1 cup Italian cheese blend, and stir until melted. 8. Serve immediately, garnished with parsley, freshly grated Parmesan cheese, and crusty bread. FRENCH ONION BEEF SOUP Get a jump-start on this scrumptious soup by cooking the beef and broth overnight in a slow cooker. Add the vegetables in the morning, and it'll be ready by lunch-time. You can also make this soup on the stovetop; just reduce the initial cooking time to 3 to 4 hours at a simmer, and the second cooking time to 1 hour. Yields 6 servings. 1 pound beef chuck steak or roast, cut into 1-inch pieces 8 cups beef broth 1 cup sliced carrots 3 large onions, thinly sliced 2 tablespoons chopped fresh parsley, or 1 teaspoon dried 1 tablespoon Worcestershire sauce Salt and pepper, to taste 1 baguette or French bread loaf Olive oil, as needed Swiss cheese, as needed 1. In a slow cooker, cook chuck steak and beef broth on low for 8 to 10 hours. 2. Remove meat from slow cooker and shred it into small pieces with a fork. 3. Return meat to slow cooker, and add carrots, onions, parsley, and Worcestershire sauce. Cook on low for 2 to 3 hours. Salt and pepper to taste. 4. Slice bread into 1-inch-thick slices. Brush both sides of each slice with olive oil, and broil in oven until golden brown; watch carefully so the bread doesn't burn. 5. Place soup in single-serving ovenproof bowls and top each with 2 to 3 toasted baguette pieces and Swiss cheese. Broil in oven until cheese is melted, usually just a few seconds. OLD-FASHIONED BEEF AND BARLEY SOUP This hearty soup gets its flavor from a long, slow simmer. Yields 6 servings. 2 tablespoons vegetable oil 1/2 cup diced onion 1 pound beef chuck roast, cut into 1-inch pieces 1/2 teaspoon salt 1/8 teaspoon black pepper 7 cups water 2 tablespoons beef base, or 6 beef bouillon cubes 3/4 cup uncooked barley 3/4 cup peas 3/4 cup corn 3/4 cup chopped carrots Parsley and crackers, for garnish 1. In a stockpot over medium heat, heat oil, and then add onion, chuck roast, salt, and pepper. Cook until meat is browned, about 5 to 10 minutes. 2. Add water and beef base, and bring to a boil. Turn down heat to low, and cover. Simmer for 1 to 2 hours, or until beef is tender and falls apart. 3. Add barley, peas, corn, and carrots, and simmer, covered, for 20 minutes. 4. Garnish with fresh parsley and choice of crackers. GAME DAY CHEESEBURGER SOUP Sure to satisfy hearty appetites, this meat-and-potato-lovers soup is topped with gooey cheddar cheese. Yields 6 servings. 1 pound ground beef 1 cup chopped onion 1/4 teaspoon black pepper 1 tablespoon beef base 4 cups peeled and cubed potatoes 1 cup diced carrots 1 large bay leaf 4 tablespoons all-purpose flour 3 cups whole milk, divided 1/4 cup chopped parsley, plus more for garnish 1 cup shredded Monterey Jack cheese, plus more for garnish 1 cup shredded sharp cheddar cheese, plus more for garnish 2 tablespoons butter 1/4 teaspoon salt 1. In a large saucepan over medium heat, cook ground beef, onion, black pepper, and beef base until beef is cooked through, about 15 minutes. 2. In a stockpot over medium-high heat, bring potatoes, carrots, and bay leaf to a boil in just enough water to cover potatoes. Cover, and lightly boil for 15 minutes, or until vegetables are tender. 3. In a small bowl, whisk together flour and 1 cup milk until smooth. Add milk and flour mixture to stockpot with potatoes. Reduce heat to low, and add remaining 2 cups milk and parsley. Cover, and cook on low until soup thickens, about 10 minutes. 4. Add cheeses, butter, and salt, and cook on low heat, stirring, until cheese is melted, about 3 minutes. 5. Garnish with parsley and cheese. LOADED BAKED POTATO SOUP All the classic flavors of a loaded baked potato are included in one bowl of this comforting soup. Yields 6 servings. 1/2 cup diced onion 2 tablespoons butter 2 cups chicken broth 5 cooked peeled potatoes, cut into small cubes 1/4 teaspoon salt Dash black pepper 1 cup shredded Monterey Jack cheese 1 cup shredded sharp Cheddar cheese, plus more for garnish 1 cup cream 1 cup whole milk 2 tablespoons chopped fresh parsley, or 1 teaspoon dried 8 slices cooked bacon, crumbled, divided Fresh chives, for garnish 1. In a stockpot over medium-low heat, saute onion in butter until tender, about 5 minutes. 2. Add chicken broth, potatoes, salt, and pepper. Cover, reduce heat to low, and cook for 8 minutes. 3. Add cheeses, cream, milk, parsley, and half of bacon, and stir to combine. Cover, and cook until cheeses have melted. 4. Garnish with fresh chives, shredded cheddar cheese, and remaining bacon. SOUP BREAD BOWLS Kick your soups up a notch by serving them in a homemade bread bowl. Yields 6 bowls. 1 1/2 teaspoons yeast 1 3/4 cups warm water, 105 to 110 F 1 tablespoon melted butter 1/4 cup buttermilk or whole milk 1 tablespoon brown sugar 1 teaspoon salt 2 cups whole-wheat white flour 2 1/2 cups all-purpose flour or bread flour 1. Add all ingredients to bread machine, in order, according to your machine's instructions. Run on dough cycle. Alternatively, mix dough by hand: In a small bowl, dissolve yeast in water. In a large bowl, combine melted butter, milk, and yeast mixture, and beat on low speed with a handheld mixer until thoroughly blended, about 2 minutes. Add sugar, salt, and 1 cup whole-wheat flour, and mix on medium speed until well-blended, about 2 to 3 minutes. Slowly add remaining flour in 1/2 cup increments, until all flour is added; dough will become stiff. Dump dough onto a lightly floured work surface, and knead for 6 to 8 minutes, or until dough is smooth and elastic and no longer sticky. Add flour to work surface if dough begins to stick. Place dough in a large greased bowl, turn one time, and cover with a dish towel. Let rise in a warm place until doubled in size, about 1 hour. 2. When dough is ready, divide equally into 6 balls. Roll out each ball to 1 1/2-inch thickness. Let dough rise for 1 hour. 3. Preheat oven to 375 F. Transfer dough to a baking sheet, and bake for 15 to 20 minutes, or until golden-brown. 4. Once cool, hollow out the center of each bowl for soup. Save cut out bread for other uses, such as to make croutons.
Valerie Boese is a fourth-generation chicken keeper, and the owner of TarBox Hollow Poultry (www.TarBoxHollowPoultry.com).
Story and photos by Valerie Boese
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|Title Annotation:||Comfort Foods|
|Date:||Jan 1, 2020|
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