Soup recipes to help forget winter

QMI Agency ^ | January 22, 2011 | RITA DeMONTIS

[rickmichaels]

Do you know what's the perfect antidote to all this wild and wacky weather? A soothing, comforting bowl of soup.

Soup's a clean slate when you think about it -- you just add and subtract your favourite ingredients. And there are no hard or fast rules to creating a delicious bowl of warmth, just leave it up to your imagination.

An extra dash of hot sauce? A splash of port? A turnip instead of a potato?

All you really need for soup is your taste buds and sense of adventure.

Enjoy the following recipes courtesy of Foodland Ontario (Foodland.gov.on.ca).

ASIAN CHICKEN NOODLE SOUP

Colourful and oh so healthy, this chicken noodle soup is perfect for when someone is feeling a little under the weather or needs an immune-enhancing boost. Provide garnishes of green onions, coriander and kick-it-up chili garlic sauce to put in the bottom of deep soup bowls before adding soup. Serve with both a spoon and fork (or chopsticks if you're dexterous).

2 boneless skinless chicken thighs, fat removed and thinly sliced

1 large onion, diced

2 cloves garlic, minced

1 Tbsp. (15 ml) minced fresh gingerroot

1 sweet red pepper, seeded, cored and julienned

2 medium carrots, julienned

2 cups (500 ml) thinly sliced stemmed shiitake or thinly sliced crimini mushrooms

3 oz (90 g) spaghetti, broken into quarters (about 1 cup/250 ml) or other thin noodle

8 cups (2 L) chicken broth, preferably sodium reduced

2 Tbsp. (30ml) soy sauce

Garnishes:

6 green onions, thinly sliced on diagonal

Fresh coriander leaves, about 1/2 cup (125 ml)

Asian chili garlic sauce, about 1/3 cup (75 ml)

In large saucepan, combine chicken, onion, garlic, ginger, red pepper, carrots, mushrooms, spaghetti and chicken broth. Cover and bring to boil over high heat. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken, vegetables and noodles are tender, removing any foam with rubber spatula. Remove from heat. Stir in soy sauce.

Garnish: Place green onions, coriander and chili garlic sauce in separate bowls. Let guests put their choice in soup bowl. Ladle soup over top.

Serves 4 to 6.

CORN, POTATO AND ONION CHOWDER

Fresh corn on the cob gives this hearty soup a delicate sweet flavour. Frozen corn works just as well. If you plan to purée the soup for a smooth texture, don't worry about dicing and chopping the vegetables too finely.

3 slices bacon, cut into 1/2-inch (1 cm) pieces

2 onions, finely chopped (about 3 cups/750 ml)

1 jalapeño pepper, cored, seeded and finely diced

4 cups (1 L) sodium-reduced chicken broth

5 cups (1.25 L) corn kernels (about 4 cobs) (if using frozen, rinse thoroughly)

3 Ontario Potatoes, peeled and cut into 1/2-in (1cm) cubes (about 3 cups/750 mL)

1-1/2 tsp (7 ml) chopped fresh thyme

1 tomato, seeded and finely diced

1/4 cup (50 ml) sour cream (optional)

In a large saucepan, cook bacon over medium heat until browned and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbsp (15 ml) of bacon fat.

Add onions and jalapeño pepper to pan; cook, stirring, until onions are very tender, about 5 minutes. Add broth, corn, potatoes and thyme; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until potatoes are tender, about 15 minutes.

For smooth texture if desired, purée with immersion blender or in food processor.

Garnish each serving with bacon, tomato and sour cream (if using).

Serves 4 to 6.

EASY PIZZA SOUP

A reader favourite, I'm bringing it back as it's a great soup to create when there's a lull in home activities for kids. Set out shredded cheddar cheese, bacon and chopped tomatoes and everyone can customize with add-ins of his or her choice. It's so good for you, yummy and fun!

1 Tbsp. (15 ml) vegetable oil

2 cups (500 ml) sliced white mushrooms

2 cloves garlic, minced

1 onion, chopped

1 tsp. (5 ml) dried Italian herb seasoning

1 sweet red pepper, chopped

1 can (14 oz/398 mL) pizza sauce

2-1/4 cups (550 ml) water

3 tomatoes, chopped

1/2 cup (125 ml) diced ham

3/4 cup (175 ml) croutons

3/4 cup (175 ml) shredded Mozzarella cheese

Preparation Instructions:

In large pot, heat oil over medium heat. Stir in mushrooms, garlic, onion and seasoning; cook for 5 minutes or until softened.

Stir in red pepper, pizza sauce and water; bring to boil. Stir in tomatoes and ham; reduce heat, cover and simmer for 10 minutes or until flavours have blended. (Make-ahead: Cool, cover and refrigerate for up to 2 days.)

Divide croutons among bowls; spoon soup over top. Sprinkle with cheese.

Serves 4 to 6.

MADEIRA TOMATO AND ONION SOUP

There are few ingredients and very little work to this rich-tasting soup. In Madeira, almost every restaurant features it in the winter, sometimes puréeing it but always serving it with a poached egg on top. It's fun to offer it in this traditional way or serve it as we do here with just a few croutons and parsley on top.

1/4 cup (50 ml) butter

2 Tbsp. (30 ml) olive oil

4 onions, chopped

4 cloves garlic, minced

1 Tbsp. (15 ml) granulated sugar

1 tsp ( 5 ml) paprika

1/4 tsp. (1 ml) each of salt and pepper

1 can (28 oz/796 ml) diced tomatoes, undrained

2 Tbsp. (30 ml) tomato paste

7 cups (1.75 L) beef broth, preferably sodium-reduced

Croutons (recipe follows)

1/4 cup (50 ml) finely chopped fresh parsley

Croutons:

2 Tbsp. (30 ml) butter

1 clove garlic, crushed

6 slices white bread, crusts removed and finely cubed

In large saucepan, melt half of butter and olive oil over medium heat. Cook onions, stirring often, until softened and golden, about 15 minutes.

Add garlic, sugar, paprika, salt and pepper; cook, stirring, for 5 minutes. Stir in tomatoes and tomato paste; bring to boil. Reduce heat, cover and simmer for 30 minutes. Uncover and simmer for 30 minutes.

Stir in broth and remaining butter; bring to boil. Reduce heat and simmer, uncovered, for 1 hour. If desired, purée part or all of the soup in batches in blender or with immersion blender. Top each serving with a few croutons; garnish with parsley.

Croutons:

In large skillet, melt butter over low heat. Add garlic, then bread cubes, stirring to coat. Cook until golden and crunchy, about 30 minutes, stirring occasionally. Makes about 1-1/2 cups (375 ml).

Serves 6 to 8.

[Diana in Wisconsin]

[Diana in Wisconsin]

That looks REALLY good and I have all ingredients on hand. THANKS! :)

[Diana in Wisconsin]

This crock pot soup is REALLY good; I make it in the fall & winter to rave reviews:

Lisa’s Famous Potato Soup Recipe

8 Cups coarsely chopped peeled potatoes (I don’t peel them, just scrub them well)
1 onion, chopped
1/2 lb. bacon, crisped, drained, and crumbled
1 8 oz. pkg. cream cheese, softened
3 14.5 can chicken broth (5 & 1/2 cups broth; I use homemade chicken stock)
1 10.75 oz. can cream of chicken soup (or cream of mushroom or golden mushroom or cream of celery is fine, too)
1/4 tsp pepper

In a crock pot, stir together the potatoes and onion. Add bacon. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock. Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for at thicker consistency before serving.

[JustaDumbBlonde]

Potatoes AND bacon AND cream cheese!!! The sash on my robe got a wee bit tighter just for having read the recipe. Three of my favorite things, though.

I still haven't made it all the way through the monastery soup book.

[DejaJude]

I love potato soup. And with a few changes, you can make a really great clam chowder. Split pea with ham is another of my favorites.

[Diana in Wisconsin]

"I still haven't made it all the way through the monastery soup book."

Man, I LOVE 'The Good Book', LOL!

I've gained 5 lbs. back from the 25 I lost this year. I spent WAY too much time cooking with my Mom over the holidays. Cheap, but fattening therapy! :)

[texaschick]

Easy Taco Soup

1 can whole kernel corn
1 can ranch style beans
1 can stewed tomatoes (can use ones with green chilies or mexican style), with juice
1 can Rotel (I use the original but if you like it hot use the hot one)
1 taco seasoning mix
1 ranch seasoning mix
1 pound ground beef
Sour cream, cheese, tortilla strips.

Brown meat in skillet and drain grease. Add corn, tomatoes, beans, Rotel, and taco seasoning mix. Bring to boil and reduce heat, cover and simmer for 20 minutes. Add ranch seasoning mix and simmer for 10 more minutes. Uncover and let stand to cool to eat. Add cheese, sour cream, tortilla strips to taste.