Cool weather soups
By JEAN TELLER
Cold winter nights demand a hot meal on the table, and your family will not be disappointed with the sight of a stockpot or slow cooker full of savory soup, a loaf of homemade bread, a simple side salad, and a freshly baked apple pie for dessert.
You’ll be the talk of the town – well, at least your home.
Whatever type of soup hits the spot for your family, our recipe archives have the perfect recipe, “http://www.grit.com/soups”>www.grit.com/soups.
Portuguese kale soup
1 bunch kale
1/2 head green cabbage
2 cans (15 1/4 ounces each) dark red kidney beans (cannellini or navy beans can be substituted.)
1 to 2 tablespoons olive oil
1 pound linguica sausage, sliced 1/4 inch thick (a smoked, slightly spicy Portuguese sausage with garlic and paprika) – turkey kielbasa or a mild Italian sausage can be substituted.
1 medium onion, chopped
3 cloves garlic, minced
6 to 8 cups chicken stock (reduced-sodium chicken broth can be substituted.)
1 pound red potatoes, diced
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
Fresh ground black pepper
Wash kale under running water. Strip from tough stem, then coarsely chop and set aside.
In food processor, using medium shredder blade, shred cabbage.
Drain and rinse beans.
In large stockpot, heat olive oil; add sausage, onion, and garlic. Cook, stirring occasionally, until onion is transparent.
Add remaining ingredients, and bring to a boil. Reduce heat and simmer for 45 minutes to one hour. Adjust chicken stock as needed for desired consistency. Add salt and pepper to taste, remove bay leaf, and serve hot with a coarse bread.
Roasted pumpkin soup
Use a heavy, thick-fleshed pumpkin variety like the orange Cinderella, the beige Cheese, or the blue Jarrahdale for this soup. Recipe from Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel Publishing, 2012). Yields 6 to 8 servings.
1 Cinderella, Cheese, or Jarrahdale pumpkin, 5 to 8 pounds
4 to 8 tablespoons butter, softened
1 teaspoon ground fennel seeds
2 generous pinches of Basque red chili powder (or hot paprika if you can’t find it)
Salt and pepper, to taste
2 cloves garlic, thinly sliced
1 cup fresh white breadcrumbs
2 to 3 cups grated Gruyere (or Swiss) cheese
2 bay leaves
4 to 6 cups chicken stock
Preheat oven to 350 degrees.
Cut wide lid around stem of pumpkin, scrape off and discard seeds, and set lid aside. Using metal spoon, scoop out and discard seeds and strings from inside.
Put pumpkin in roasting pan. Rub flesh inside pumpkin with butter, then with ground fennel, chili powder, and a little salt and pepper. Place garlic, breadcrumbs, cheese, and bay leaves in pumpkin shell. Pour in enough stock to come within about three inches of rim. Fit lid back on pumpkin.
Roast pumpkin for one hour. Remove lid and place it, flesh side up, beside pumpkin. Continue roasting pumpkin until flesh inside is soft when pierced with paring knife, taking care not to puncture skin, 30 to 90 minutes depending on size of pumpkin.
Carefully transfer pumpkin to serving platter. Remove and discard bay leaves. Replace lid, if you like. Serve pumpkin soup at table, scraping big spoonfuls of flesh from the bottom and sides into broth, then ladling soup into bowls.
Homemade potato soup
Dig up some fresh potatoes and try this recipe. It’s perfect for the slow cooker.
6 potatoes, pared and cut into bite-size pieces
2 onions, chopped
1 carrot, pared and sliced
1 stalk celery, sliced
5 chicken bouillon cubes
1 tablespoon parsley flakes
4 cups water
1 1/2 teaspoons salt
Pepper, to taste
2 tablespoons butter
3 to 4 strips bacon, cooked and crumbled, optional
1 can (13 ounces) evaporated milk
In slow cooker, place potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, butter, and bacon. Cover and cook on low for 12 hours, or on high for 3 to 4 hours.
Stir in evaporated milk during the last hour. If desired, mash soup with potato masher before serving. Top with chopped chives.
Here’s a chili recipe perfect for cold, crisp nights. Yields 8 to 10 servings.
5 tablespoons lard
2 large onions, chopped
3 cloves garlic, chopped
3 pounds ground beef
1 pound ground pork
3 tablespoons chili powder
3 teaspoons salt
1 teaspoon black pepper
2 quarts tomatoes, run through a sieve, or 1 quart tomato juice
6 ounces tomato paste
2 cups beef broth
6 cups cooked pinto beans
In large skillet, heat lard over medium-high heat. Add onion, garlic, beef, and pork; saute until meat is browned and onion is translucent, about 15 minutes. Drain grease.
Transfer to large stockpot. Add chili powder, salt, pepper, tomatoes, and tomato paste, then stir in beef broth. Heat to boiling, then reduce heat to low. Cover and simmer for one hour.
Add beans and simmer for 1 hour longer, stirring frequently. Add more water as needed.
Beef and barley soup
Recipe by Diane Hawkes
Beef and barley soup is a hearty meal that also happens to be healthy. Packed with unique textures and flavors, this soup is great for using leftover steak. It’s simple, warming, and just plain delicious. Yields 4 to 6 servings.
1 pound steak, cubed
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 cloves garlic
2 bay leaves
1 pound carrots, sliced
1 can (16 ounces) crushed tomatoes
1 to 1 1/2 cups barley
Place steak in stockpot and cover with water. Simmer until meat is tender. Do not drain; liquid will serve as beef stock.
Add thyme, pepper, garlic, bay leaves, and carrots to stockpot. Simmer for 1 hour, or until carrots are tender.
Stir in tomatoes and barley, and simmer for 1 additional hour, or until barley is tender. Add additional water as needed while soup is simmering.
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