Food for Thought

Story Highlights
• Soup recipes to warm you up for the winter
• Cookbooks offer inspiration for making soup

Everybody knows that chicken soup is a remedy for what ails you. In fact, you could argue that nothing beats a bowl of warm and tasty soup during the cold-weather months.

Food historians say that soup dates as far back as the history of cooking. It made sense then, as it does now, to combine various ingredients into a large pot to create a nutritious, filling and easy-to-serve meal.

This one-pot dish, also known as stew, pottage, porridge and gruel, was a great choice for early traveling cultures, and it appeals to families today, too, with our fast-paced lifestyles.

Add a simple salad and a loaf of crusty bread, and
you have a hearty – and healthy – meal sure to bring
the family to the table.

When you think soup, you might envision New England clam chowder, Spanish gazpacho, Italian minestrone, French onion soup, Russian borscht, Chinese wonton, Jewish matzo ball, even a can of Campbell’s tomato (introduced in 1897).

Whatever your culture, whatever your taste, you are certain to find comfort in the simple, soothing dish we call soup.

Garden Vegetable Soup

• 1/4 cup olive oil
• 1 1/2 cups chopped onions
• 2 cups chopped leeks, white part only (approximately 3 medium leeks)
• 1 Tablespoon minced garlic (bottled is OK)
• 4 cups cabbage, chopped
• 3 cups carrots, peeled and sliced into rounds
• 3 cups celery, chopped
• 3 quarts chicken or vegetable stock
• 2 (28-oz.) cans petite diced tomatoes
• 4 cups potatoes, diced
• 1 1/2 teaspoons dried thyme
• 2 1/2 teaspoons dried oregano
• 1 (10-oz.) box frozen corn
• 1 teaspoon salt
• 1/4 teaspoon pepper

Heat oil in large pot over medium heat. Saute onion, leeks and garlic until soft, about 5 minutes. Add cabbage, carrots and celery, and continue to cook for 5-10 minutes, stirring occasionally.

Add the stock, increase heat to high, and bring to a simmer. Once simmering, add the tomatoes, potatoes and herbs. Reduce heat to low and simmer 25-30 minutes or until vegetables are fork-tender. Add frozen corn, salt and pepper in last 5 minutes of cooking. Makes 6 quarts.

Recipe courtesy of Kristen Winston Catering

Baked Potato Soup

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour
• 6 cups 2% reduced-fat milk
• 1 cup (4 oz.) reduced-fat shredded extra-sharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled

Preheat oven to 400°. Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions and bacon. Serves 8.

Recipe courtesy of Cooking Light

Butternut Squash Soup With Herbs

• 4 Tablespoons (1/2 stick) butter
• 1 cup chopped onions
• 4 garlic cloves, minced (bottled is OK)
• 3 (14 1/2-oz.) cans chicken broth
• 8 cups peeled butternut squash, cut in 1-inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1/2 cup heavy cream

Melt butter in a large pot over medium heat. Saute onion and garlic in butter until soft. Add chicken broth and squash, and simmer until squash is very tender (a fork should go through easily).

Let cool slightly. Use a hand blender and puree soup in the pot. Alternatively, puree soup in traditional blender and return to pot. If soup seems too thick, add a little more chicken broth. Add herbs, sugar, salt and cream. Serves 8.

Recipe courtesy of Kristen Winston Catering

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