Soups

When we are growing up, we are "taught" that soups are for when we are sick. When we get colds or the flu, we get chicken noodle or tomato soups. Cream-based soups, as we learn later, are served in fancy restaurants as appetizers. Why is it then that we are not served cream-based soups when we are sick? Very simply put, cream and milk make the congestion worse in your nose and throat. 

Milk products are not good for you when you are in that condition as they add to the congestion you are already suffering from. However, as the weather turns colder, we can "use" these cream- and vegetable-based soups to keep warm as well as to give us a more complete nutrition any other meal could. 

Chowders in the Northeast and Gumbos in the Southwest are entire meals during the winter months. In California it doesn't get as cold, as we know it. 70° F temperatures over there in California and schools shut down. 

Whatever vegetable you can think of can be added to a soup. All you need is water, seasonings, and your favorite diced or pureed vegetable. Flavor it up with meat or meat flavored-bases if you like. Be careful with meat-flavored bases, however, as they add more salt to your soups. The more "convenience" items you use in your soups, the less control you will have over the flavor as the seasonings are already be adjusted for you. Making soups and stocks from scratch not only gives you total creative control but also gives you the flavors and the tastes you are trying to achieve with your soup.


Think of it as an artist trying to draw the Mona Lisa from scratch. If they get the "connect- the-dots" version versus doing it on a blank page, you can see how much creative control you actually have. Here are a few recipes designed to keep you warm in the winter months, nutritionally balanced, and creatively expressed. Bon Appetit

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Sweet Corn Chowder 
Serves 6

5 ears sweet corn 
3 slices bacon, chopped 
1/2 onion, diced 
4 cups ((1 liter) chicken stock 
1-1/2 tsp thyme, minced 
1 bay leaf
2 Tbsp arrowroot
2 Tbsp water
2 Cups (16 fl oz / 4 dl / 500 ml) heavy cream
1 Cup rice, cooked and cooled

Remove corn from the cobs; set both aside. Sauté bacon in heavy saucepan over medium high heat until rendered (fried). Add onion and sauté 3 minutes longer. Add cobs, chicken stock, thyme, and bay leaf. Cover and simmer 20 minutes. Remove cobs. Dissolve arrowroot in water. Mix into soup. Add corn kernels, cream, and rice. Bring to a boil, stirring constantly. Reduce heat and simmer 5 minutes. Season to taste with salt and pepper and serve.


Tomato Soup with Pasta 
Serves 4

5 cups (1 liter plus 1 Cup / 1 liter plus 2 dl) chicken stock 
1 large potato, peeled, diced 
1/2 cup (1 dl) chopped chives 
1/4 cup (½ dl) chopped cilantro 
4 cloves garlic, chopped 
1 tsp thyme, chopped
1 tsp fresh sage, chopped
2 Cups (16 fl oz / 4 dl / 500 ml) tomato juice
1 Cup (2 dl) elbow macaroni/other pasta
Grated Romano cheese
Bread croutons

Mix stock, potato, 1/4 cup chives, cilantro, garlic, thyme, and sage in large pot. Simmer until potato is cooked, 12-15 minutes. Add tomato juice and pasta and cook 8-10 minutes. Season to taste with salt and pepper. Ladle into bowls with remaining chives, and top with cheese and croutons.


Mushroom Soup 
Serves 4

2 tsp olive oil 
3 shallots, minced 
1/4 cup (2 fl oz / ½ dl / 125 ml) marsala 
1 lb mushrooms, chopped 
4 tsp cilantro, chopped
½ lb shiitake mushrooms, stemmed, caps sliced
1 tsp fresh thyme, minced
2-½ Cups (20 fl oz / 5 dl / 750 ml) chicken stock
Salt and pepper to taste

Heat half the oil in a medium saucepan over medium heat. Add the shallots and sauté for 4 minutes. Add the marsala and cook until evaporated, 2-4 minutes. Add the mushrooms, shiitake, thyme, salt and pepper, and cook 8-10 minutes, stirring often. Add the stock and bring to a boil. Reduce heat, cover, and simmer 25-30 minutes. Adjust seasoning with salt and pepper to taste. Ladle soup into bowls and garnish with cilantro. Serve immediately.