When there's a winter chill, there's no better comfort food than soup. Why?
You could eat a different soup every day for months. Soups can be hot and spicy, chunky with meat and vegetables, or a velvety smooth puree. Every ethnic cuisine has at least one standout soup — for instance, French onion soup, Chinese hot-and-sour soup, Italian minestrone or Russian borscht.
It's a budget booster. A handful of ingredients can somehow feed a crowd, and all those odds and ends left in the refrigerator can be tossed in. Barbara Kafka, author of "Soup: A Way of Life," writes that she keeps a plastic bag in the freezer and throws in odds and ends of unused chicken parts, such as necks and wing tips, until she has enough to make her own stock.
A basic soup recipe is the jumping off spot for creativity. Start with stock (homemade, commercial broth or bouillon base-and-water). Add your favorite veggies and meats for nourishment, herbs and spices for flavor, bulk it up if you want with starches, such as rice, potatoes or pasta. If you want to throw in another herb or spice or some other ingredient, you can ladle out a bowl, add the ingredient and then taste-test. If it works, add it to the whole pot. If it doesn't, you've only ruined one bowl of soup.
It's a great way to get your family better acquainted with good-for-you veggies. Those who shun a full serving of carrots, spinach or peas may tolerate little bits and pieces just fine when they're mingled in a savory broth.
Soup can fit into your available time. You can take all day, slow-simmering your own homemade stock from chicken or beef bones, chopping up fresh veggies and so on. Or you can throw it together in 30 minutes with the help of bouillon granules, frozen veggies and other convenience products.
Most soups give you some leeway with cooking times. Late for dinner? No problem. Just keep soup warm on the back burner or in a slow cooker. Friends or family can grab a bowl as they come and go (and then come back for seconds).
Restaurants know the marketing value of a signature soup. It's been years since the Bratten's Grotto restaurants closed, but Utahns still fondly remember the clam chowder.
The Oasis Cafe's Tomato Fennel Soup is a daily staple at the eatery.
"It can be made vegan, vegetarian or with chicken broth, it's delicious whichever way you make it," said Joel LaSalle, owner of the Oasis Cafe. "If you choose to use chicken broth, the soup will have a little more depth of flavor.
"At Oasis Cafe, we make it vegan," he said. "Because fresh fennel bulbs have such a delicate flavor that can be overpowered by the tomatoes, we use fennel seeds and anise-flavored liquor to enhance the fennel taste. Either of these ingredients may be omitted, but the soup will have substantially less of that licorice taste that complements the tomato so well."
The Sweet Tomatoes restaurant chain is known for distinctive soups, such as its Chicken Pot Pie Stew and Herbed Turkey with Cranberries Soup.
"We pride ourselves in serving a variety of delicious, made-from-scratch soups prepared with only fresh, all-natural ingredients," said Joan Scharff, executive director of marketing for Sweet Tomatoes. "We offer six varieties each day to ensure that customers can enjoy their favorite or discover a new one. We also consistently rotate seasonal specials and new recipes in with traditional offerings to keep the menu interesting and reflect taste trends and customer preferences."
Bean soup is a daily tradition at the U.S. Senate's restaurant. There are several uncorroborated stories about the origin of that mandate. There are also a lot of recipe versions floating around — some with various herbs and spices to jazz up the bland bean flavor. But recipe from the Senate's official Web site uses only a braised onion and ham hocks for that purpose.
BRATTEN'S CLAM CHOWDER
2 6 1/2-ounce cans of minced clams
1 cup finely diced onion
1 cup finely diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half cream
1 1/2 teaspoon salt
Pepper to taste
Drain juice from clams and pour liquid over vegetables, adding enough water just to cover. Simmer over medium heat until vegetables are barely tender. Melt butter in heavy saucepan. Add flour, making a roux; blend until smooth. Stir constantly while slowly adding half and half. Cook and stir with wire whisk until thick and smooth. Add to vegetables, juice and add clams. Heat through. Add salt and pepper. Serves 8. — Milton Weilenmann, Bratten's Grotto "Five-Star Recipes From Well-Known Latter-Day Saints"
BROCCOLI-SPINACH-CHEESE SOUP
This soup takes less than 30 minutes to make. The broccoli and spinach are packed with vitamins C and A, antioxidants, magnesium, riboflavin and iron. The milk and cheese make it calcium-rich.
4 cups chicken broth
1/4 cup dried onion flakes
1 16-ounce package frozen chopped broccoli
1 10-ounce package frozen chopped spinach
1 teaspoon freshly ground pepper
1 teaspoon garlic powder
1 1/2 cups milk
1 cup mashed potato flakes
2 cups shredded Parmesan cheese
2 cups shredded sharp Cheddar cheese
Bacon bits, optional
To a large microwaveable bowl, add broth, onion flakes, broccoli, spinach, pepper and garlic powder. Cook, covered, for about 10-15 minutes, or until veggies are completely tender. Taking care to avoid the hot steam, pour about half of the soup in a blender and puree until smooth. Puree the other half of the soup and return to microwaveable bowl. Stir in milk and mashed potato flakes and heat in microwave 3-4 minutes to thicken. Stir in 1 cup each of the cheeses. To serve, top each bowl with a spoonful of each cheese and/or bacon bits.
Options: Use two 10-ounce packages of broccoli if you don't care for the taste of spinach. — Valerie Phillips
OASIS CAFE ROASTED TOMATO FENNEL SOUP
This can be made vegan, vegetarian or with chicken broth. (At Oasis Cafe, it's vegan.) Fennel seeds and anise-flavored liquor enhance the fennel flavor. Either of these ingredients may be omitted, but the soup will have less of the licorice taste.
10 pounds roma tomatoes
6 fresh fennel bulbs
1 cup olive oil, divided
Pinch of salt and pepper
2 yellow onions
1 cup tomato paste
2 cups Pernod (or other anise-flavored liquor), optional
1/4 cup fennel seeds, toasted and ground
1 tablespoon salt
1 teaspoon black pepper
1 gallon water, vegetarian or chicken broth
2 cups soy milk or half & half cream
Slice the "stem end" off roma tomatoes and discard. Slice the tomatoes in half lengthwise and place in a large bowl. Slice any residual stem off fennel bulbs and dice. Add to tomatoes. Add 1/2 cup of olive oil and a pinch of salt and pepper. Mix so tomatoes and fennel are lightly coated with oil.
Spread tomatoes and fennel evenly in a roasting pan or on a large cookie sheet. Place in a pre-heated 350 degree oven and allow to roast for approximately half an hour, or until fennel begins to brown lightly.
While tomatoes and fennel are roasting, chop onions. Place a large pot on medium heat on stove top. Pour remaining olive oil into pot and add onions. Cook, stirring frequently, until onions are translucent. Add tomato paste, Pernod, ground fennel seeds, salt and pepper. Reduce heat and continue to cook, stirring constantly to keep tomato paste from sticking to the bottom of the pot and burning.
When mixture has reduced slightly and you can no longer smell the alcohol from the Pernod, add the roasted tomatoes and fennel. Stir and add water or chicken stock. Set pot over medium-high heat and bring to a boil. Reduce to a simmer and allow to cook for approximately 1/2 hour or until fennel is soft and "mushy."
Remove from stove and puree with a hand blender. Serve hot. This soup can be refrigerated and re-heated. — Oasis Cafe.
CHICKEN POT PIE STEW
1 1/4 pounds red potatoes, diced in 3/4-inch cubes
8 cups water
Boil water and add potatoes. Cook for 10 minutes until tender. Drain potatoes and cool in ice water.
Drain water and set aside.
1 pound raw chicken breast
Cook and slice into bite-size pieces. Set aside.
2 tablespoons canola oil
3/4 pound carrots, sliced 1/4 inch
1/2 pound celery, sliced 1/4 inch
1/2 pound medium-size mushrooms, quartered
1/2 pound pearl onions
2 1/2 teaspoons dried thyme
In a saucepan, combine canola oil, carrots, celery, mushrooms, onions and thyme and saute on medium heat for approximately 10 minutes until tender. Set aside.
1/2 pound margarine or butter
1 tablespoon finely minced garlic
3/4 cup white flour
5 cups chicken broth
2 1/2 teaspoons kosher salt
1 teaspoon white pepper
1/4 teaspoon black pepper
2 1/2 cups whole milk
1 1/4 cups heavy or whipping cream
1/4 pound peas
1/2 cup coarsely chopped parsley
Melt margarine or butter in a 5-quart pot. Add the garlic and saute on medium heat for 2 minutes. Stir in flour and cook on low for 5 minutes, stirring constantly. Add broth and spices and whisk with a wire whip. Heat to a low boil on medium heat. Simmer for 5 minutes until thickened, stirring constantly. Stir in milk and cream. Simmer for 3 minutes.
Add peas, parsley, cooked potatoes, vegetables and chicken. Heat and serve. Season to taste. Makes 1 gallon or 16 cups. — Garden Fresh Restaurant Corp.
HERBED TURKEY SOUP WITH CRANBERRIES
1 pound turkey breast meat
1 1/2 cups diced carrot
1 1/2 cups diced celery
22 cups water
1/2 pound butter
2 tablespoons minced garlic
2 cups diced yellow onion
1 1/2 cups white flour
5 tablespoons turkey base
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 cups heavy cream
1/2 cup chopped Italian parsley
1/3 cup diced dried cranberries (Craisins)
Cook the turkey breast meat, slice into bite-size pieces and set aside.
Bring eight cups of water to a boil. Cook carrots and celery for 8 minutes or until soft; strain, cool in cold water and set aside.
Melt butter in a large pot. Mix in the garlic, onion, carrots and celery and saute for 5 minutes. Stir in flour and continue to cook for five minutes on a low-medium heat.
Add 8 cups of water and the turkey base. Blend with a hand-held mixer until smooth.
Stir in 6 cups of water and the kosher salt, ground black pepper, dried sage, marjoram, rosemary and thyme. Heat to 190 degrees or a low simmer and cook for 10 minutes or until the soup thickens.
Add cream, parsley, turkey meat and cranberries.
Stir well to combine and cook on medium heat for 2 minutes. Recipe yields 5 quarts of soup. — Garden Fresh Restaurant Corp.
COPYCAT ZUPPA TOSCANA
This is a clone of the Olive Garden Zuppa Toscana.
1 pound Italian sausage
1 large onion, chopped
2 large russet baking potatoes, sliced in half, and then in 1/4- inch slices
2 cans chicken broth
1 quart water
2 cloves garlic, minced
1/2 can or jar of bacon bits
2 cups kale or swiss chard, chopped
1 cup heavy whipping cream
Cook sausage in a 300-degree oven for approximately 30 minutes. Drain on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water and garlic in a pot and cook on medium heat until potatoes are done. Add sausage and bacon bits. Salt and pepper to taste.
Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve. — Recipezaar.com
SENATE RESTAURANT BEAN SOUP
2 pounds dried navy beans
4 quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
Salt and pepper to taste
Wash navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally.
Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8. — U.S. Senate
FIVE-MINUTE BEAN SOUP
1 can (about 14 ounces) chicken or beef broth
1 15-ounce can crushed tomatoes
1 15-ounce can black beans, rinsed and drained
1 7-ounce box instant black beans
1-2 teaspoons hot pepper sauce to taste
Salt to taste
Combine the broth, tomatoes, black beans and 1 can of water in a large saucepan. Bring to a boil. Stir in the instant black beans and cook about 2 minutes, until slightly thickened. Stir in the hot pepper sauce and salt. — "Almost From Scratch," by Andrew Schloss
QUICK POTATO SOUP
2 1/2 cups water
1 28-ounce bag frozen O'Brien potatoes
2 1/2 cups milk
Salt and pepper to taste
6-8 slices bacon, cooked and crumbled
Crushed croutons, for garnish
Pour water into 3-to-4-quart soup pot and bring to a boil. Stir in frozen potatoes and return to a boil. Reduce to medium-low heat and simmer 10-15 minutes, or until potatoes are tender. Reduce heat to low.
Stir in milk, salt and pepper. Heat 7 minutes, or until soup is heated through. Do not boil after milk has been added. Stir in bacon right before serving. Garnish with crushed croutons. Makes 6 servings.
Variation: Melt 1/4 pound Velveeta cheese into soup after adding milk. — "101 Things to Do With a Potato," by Stephanie Ashcraft
EASY CHICKEN SOUP
1 1/2 pound boneless, skinless chicken breast, cubed
12 ounces Dreamfields low-carb spaghetti (or other pasta)
2 cans chicken broth
1 onion, chopped
3 carrots, sliced
2 stalks celery, sliced
1/2 teaspoon dill weed
1/4 teaspoon pepper
Cook chicken in a pan over medium heat until cooked through, 4-5 minutes. Mix all ingredients, including chicken, in large pot and bring to a boil. Reduce heat to low and simmer 20 minutes. Serves 8. — Dreamfields Pasta
VEGETABLE BEEF SOUP
This soup keeps on "low" for several hours. If you use pasta, the noodles will break down and thicken the soup over time, so you may need to thin it with 1 cup of chicken broth.
1 to 2 pounds of beef stew meat, cut in small chunks
1 tablespoon vegetable oil
6 cups water
6 beef bouillon cubes
1 cup sliced celery
1/4 cup dried onion flakes
2 to 3 potatoes, peeled and diced
3 cups carrots, cut in 1-inch chunks
1 teaspoon garlic powder
1 teaspoon dried thyme
1 14.5-ounce can diced tomatoes (or 1 small can tomato sauce)
1 teaspoon freshly ground pepper
1 cup corn kernels, canned or frozen
1 cup frozen peas
Options: 1 cup dried pasta (such as broken spaghetti, rotini or elbow macaroni), 1/2 cup chopped red or green pepper, 1 cup frozen green beans, 2 tablespoons chopped parsley
Brown beef in oil in a large stock pot. Add water, bouillon cubes, celery and onion flakes, and cook about 30 minutes or until beef starts to tenderize. Add potatoes, carrots, garlic, thyme, tomatoes (don't drain), pepper and corn. Simmer about 30 minutes, or until the carrots and potatoes are tender. Correct seasonings (you may want more garlic, more bouillon, thyme or pepper, depending on individual taste).
If you add pasta, add about 10 minutes before serving, and increase the heat so that soup comes to a boil. Add the peas during the last few minutes of cooking so they don't lose their color. Makes about 1 gallon of soup, or about 16 1-cup servings.
Chicken variation: Use about 3 boneless, skinless chicken breasts and chicken bouillon. — Valerie Phillips
E-mail: ">vphillips@desnews.com