When winter arrives, colder temperatures typically arrive as well. Staying warm on cold winter days can sometimes be challenging, but food can be just the thing to make you feel warm on a chilly day. Soup is a versatile dish that can include a vast array of ingredients and served in a number of ways. Often an appetizer, soup can work as a dinnertime entree or accompany a sandwich to make for a hearty and satisfying lunch.
Blackened Shrimp and Corn Chowder
Chowder is a robust dish that can stick to the ribs while warming people up. Just about anything, including beer, can be added to chowder, making it a uniquely flavorful dish ideal for cold days. Makes 8 to 10 servings
- 2 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium banana peppers, finely chopped
- 1/2 cup red or amber ale
- Salt and freshly ground black pepper
- 1 pound fresh shrimp, peeled and deveined
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1-1/2 cups fresh or frozen corn
- 4 cups fish broth
- 1 large sweet potato, baked and mashed
- Fresh dill, finely chopped
Heat 1 tbsp olive oil in soup pot over medium heat. Add onion, celery and banana peppers. Cook, stirring occasionally, until onions are translucent; 5-7 minutes. Add ale, salt, and pepper to taste. Reduce heat to medium-low, continue cooking and stirring until beer foam subsides and liquid reduces by half, about 5 minutes.
Rinse shrimp under cold water and pat dry with paper towel. Toss shrimp, chili powder, and paprika in a bowl, coating thoroughly. Heat remaining olive oil in cast iron skillet. Add shrimp and cook, stirring once, until nicely seared, about 2 minutes.
Immediately transfer shrimp to the soup pot, then stir in corn and broth. Bring to light boil over medium-high heat and add mashed sweet potato. Reduce to low and cook, stirring occasionally, for 20 minutes longer.
Divide and top with fresh dill before serving.
Chicken Barley Soup with Vegetables
Makes 6 servings
- 8 cups chicken stock
- 4 cups water
- 1 teaspoon marjoram
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 medium onion, sliced
- 1 cup carrots, sliced
- 2 cups cooked chicken breasts, diced
- 1 russet potato, peeled and cubed
- 1 cup broccoli, chopped
- 1/2 cup barley
- • Salt & pepper to taste
In a large pot, combine chicken stock, water, marjoram, rosemary, and parsley. Simmer for 15 minutes.
Add onion, carrots, cooked chicken, potato, broccoli, and barley. Add salt and pepper to taste. Simmer over low heat for 35 to 45 minutes, stirring occasionally. Serve.
Taxicab Yellow Tomato Soup With Fresh Basil Pesto
Serves 6
- 8 lbs yellow heirloom tomatoes, halved
- 1 to 2 c. prepared vegetable stock, as needed
- 1/4 c. coarsely chopped fresh basil
- 3 tbsp extra virgin olive oil • 1 tsp sea salt
- Pinch of sea salt • 2 tsp cold water
- Squeeze of fresh lemon juice
Preheat oven to 425 F
Gently squeeze halved tomatoes to remove excess seeds. Place tomatoes in a bowl and toss with 2 tbsp olive oil and salt. Arrange tomatoes, cut side down, in single layer on rimmed sheet pans. Roast 20-30 minutes, until skins are just browning and juices are bubbling. Remove from oven, cool, and lift off skins.
In batches, add tomatoes with juice to blender and puree until smooth. Pour blended tomatoes through strainer into clean pot. Use the back of a wooden spoon to push the liquid through the strainer and discard remaining skins.
If puree is too think, add stock 1/2 cup at a time to achieve desired consistency.
For pesto, process basil in a food processor while drizzling in 1 tbsp olive oil. Add a pinch of salt to the water. Taste and add a squeeze of lemon juice.
Reheat soup slowly over medium-low heat. Serve with dollop of the pesto. May be eaten at room temperature, chilled or warmed.
Zucchini Soup with Cheddar Rusks
Makes 8 servings
- 4 bacon strips, minced
- 2 onions, diced (about 2-1/2 c)
- 4 garlic cloves, minced (~2 tsp)
- 4 medium zucchini, diced (7 to 8 cups)
- 6 cups chicken broth
- 4 plum tomatoes, peeled, seeded and chopped, (about 1 cup)
- 1/2 cup tomato puree
- 4 tablespoons tarragon or cider vinegar
- 2 tablespoons minced fresh basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 8 cheddar rusks (see below)
Cook bacon in soup pot over medium until fat is released and bacon bits are crisp, 6-8 minutes.
Add onions and garlic. Cook, stirring frequently, until onions are a light golden brown, 8-10 minutes.
Add zucchini, cover pot and cook until zucchini starts to become translucent, about 5 minutes.
Add broth, tomatoes, tomato puree, and vinegar. Bring soup to simmer and cook until the vegetables are very tender and soup has developed a good flavor, 15 to 20 minutes.
Add basil to the soup, and season with salt and pepper. Serve in heated bowls, garnished with cheddar rusks.
Cheddar Rusks
Makes 8
- 8 slices French or Italian bread (1/2-inch thick)
- 1 cup grated cheddar cheese
Toast bread until golden brown on both sides.
Preheat broiler. Scatter cheese evenly over toasted bread and broil until cheese bubbles and begins to brown.