Let’s Talk Food: Soup Season

Chauntel Seminerio

Managing Editor

10/29/2015

 

The weather is shifting with winter approaching igniting the hunger of the cold weather season. Cravings fulfilled by hot delicious bowls of favorite soups and stews come with their own set of perks, such as preparing an entire filling meal in one pot, thus eliminating a sink full of dishes. My favorite weirdo perk is in personal enjoyment of feeling like a potion master concocting a transformative brew in a cauldron (or Dutch oven if you want to get technical).

 

Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish or vegetables. Soups can be divided into three basic categories: clear or unthickened soups, thickened soups, and special soups that don’t fit the first two categories. Most soups no matter what their final ingredients may be, are based on stock.

 

Clear soups, such as vegetable soup, are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables.

 

Unlike clear soups, thick soups are opaque rather than transparent. They are thickened by either adding an agent, such as roux, milk or cream or by pureeing one more of the ingredients to provide a heavy consistency, such as Potato soup.

 

There is one more catch-all category for soups, this includes soups that are native to particular countries or regions distinguished by unusual ingredients or methods such as Menudo.

 

The popularity of soups today may be due to increased nutrition consciousness, to a desire for simpler, lighter meals or to an increased appreciation of how appetizing and satisfying soups can be. Whatever your reason for the affinity of soup, hone your soup making skills this season and Be A Pot Stirrer!

 

Ingredients:

1 oz Olive Oil

1 yellow onion, small diced

1 carrot, peeled, small diced

1 celery stalk, small diced

4 oz fresh green beans, snapped ends

2 pt. Vegetable Stock

2 Roma tomatoes, diced

1 sprig Thyme, minced

Salt & Pepper, as needed

 

Directions:

Sweat onion, carrot, celery in oil till translucent; do not brown. Add vegetable stock, thyme, salt and pepper to taste. Simmer 10-15 minutes, turn off heat, add snapped green beans and cover with lid to poach in liquid till tender, appx 5 mins. Serve hot!

 

Ingredients:

4 slices bacon, diced

5 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups heavy cream or Whole Milk, add more as needed

3-4 russet potatoes, peeled and cubed

2 green onions, thinly sliced

½ cup shredded cheddar cheese

1/2 cup sour cream

Kosher salt and freshly ground black pepper, to taste

 

Directions:

Heat a skillet over medium high heat. Add diced bacon and cook until brown and crispy. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Puree with stick blender until smooth. Stir in sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with green onion, cheese and bacon, if desired.

 

Ingredients:

½ yellow onion, medium dice

2 cloves garlic, chopped/thin sliced

1 oz olive oil

2 cups Chicken Stock

½ bunch of Kale, trimmed of stems/ribs and chopped

2 small Russet potatoes, peeled & diced

6 oz Linguica or Hard Chorizo sausage

Salt & Pepper as needed

 

Directions:

Dice and render sausage in olive oil, then add onion and garlic till translucent. Add potato and cover by 1 inch with stock. Simmer till potato is tender. Add the kale and smash a few potato pieces, cover with stock and simmer until Kale is tender. Serve hot with  crusty bread for dipping.