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Soup’s On!

Soup’s On!

Just Right for Winter Nights

One-Pot Harvest Soup

In a large saucepan, melt 1 stick of unsalted butter.
Add one cup chopped onion, 2 peeled garlic cloves, and 1 cup each: peeled, cored, and diced Gala apple; peeled and sliced parsnip; peeled and chopped butternut squash; peeled and sliced carrots; peeled and diced sweet potato. Cook over medium heat until the onions have softened. Add 1 quart vegetable stock and bring to a boil. Simmer about 25 minutes or until all of the vegetables are tender. Purée the vegetables in a blender and add back to the same pot. Add 2 cups whole milk or cream and 2 Tbsp maple syrup to the soup. Return the soup to a simmer and season with salt and pepper. Makes 2 quarts.

 

Cod Chowder

In a large saucepan or Dutch oven, combine 2 cups cubed, peeled red potatoes, 2 cups fish or vegetable broth, 1 cup peeled, chopped carrots, and ½ cup chopped onion. Bring to a boil. Reduce heat to a simmer. Add 1 lb fresh cod fillet, cut into 2-in cubes. Simmer until potatoes are soft, about 15 minutes. Add one 14 ¾-oz can cream-style corn, one 12-oz can evaporated milk, ½ cup sliced button mushrooms, and salt and pepper to taste. Simmer for another ten minutes. Top with cooked, chopped bacon. Makes 1¾ quarts.

 

Chicken & Black Bean Chili

In a heavy-bottomed soup pot or Dutch oven, heat 2 Tbsp olive oil until hot. Add 1 lb ground chicken to the pan and cook until done, stirring and breaking up the pieces. Remove chicken from pan, leaving any drippings, and add ½ chopped onion. Sauté until soft. Add the chicken back to the pan along with 3 cups chicken broth, 2 cups frozen corn, 1 can black beans, rinsed and drained, 1 can diced tomatoes with green chiles, 1 jalapeño pepper, seeded and diced, 3 tsp chili powder, and ½ tsp ground cumin. Bring to a boil. Reduce heat and simmer for 15 minutes. Mix 1 Tbsp cornstarch with 2 Tbsp chicken broth or water. Gradually stir into chili and bring to a boil. Cook for 2 minutes until thick. Top with fresh chopped cilantro, crushed tortilla chips, grated cheese, and sour cream if you like. Makes 2 quarts.

 

Thai Shrimp Soup

Heat 2 Tbsp vegetable oil in a wok or large sauté pan. Add 1 peeled and sliced shallot and sauté until it begins to turn brown. Add one 2-in piece of ginger root, peeled and sliced, 1 large jalepeño, cut in half, seeds removed and sliced, one 4-in piece of lemongrass stalk, chopped into 1-in pieces, zest and juice of 1 lime. Sauté until fragrant. Add 2 Tbsp fish sauce and scrape up any brown bits. Add 2 quarts chicken stock, reduce heat and simmer for 20 minutes. Strain out solids through a fine sieve into a saucepan. Bring broth back to a boil and add 1 lb medium shelled and deveined shrimp and ¼ lb enoki mushrooms. Cook until shrimp turn pink. Season and garnish with fresh cilantro and bean sprouts. Makes 1¾ quarts.

Christine Wansleben
Christine Wansleben, chef and owner of Mise En Place Cooking School, lives in the West End, where she cooks up a storm with her husband and their twins.

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