HEARTY WINTER SOUPS
Since winter is almost here, it is time to start thinking about those steaming bowls of hearty homemade soups. Nothing has quite the ability to warm the heart or the soul as do fresh homemade soups, except maybe homemade breads right from the oven. Read on and find some tips and recipes for making delicious soups and look for my next article on homemade breads.
Homemade soups do not have to mean hours of standing over the stove, stirring and sipping, as very satisfying brews can be created with a minimum of time and effort. Soups, like sauces, are really quite basic, in that there are only a minimum number basic soups from which all of the infinite varieties are created. There are broths which are clear liquids which can be made from any number of meats such as beef, veal or chicken of the bones thereof. Broths are also the starter from which things such as vegetable soup or French Onion Soup is made. The second variety is the cream soup which starts with a basic thin white (cream or béchamel) sauce and which sport such favorite titles as clam chowder, lobster bisque or cream of celery (my favorite).
Soups can be as low or as high in caloric content as you wish. Cream soups do not necessarily have to be fattening as they can be made from mostly water or vegetable liquid with just a small amount of milk or cream added for flavoring only. Cream soups can also be made with nonfat or low fat milk, or half and half or heavy cream depending on how rich you like them.
Soup can be the main dish for a meal if it is made with enough ingredients and includes a protein product along with the vegetables. Add a salad, bread and light dessert and you will enjoy a very satisfying meal. Included in this article are recipes for three soups, all of which can be used as main dishes or as the first course of a multi-course meal. There are recipes for corn chowder, hot cabbage borscht made with beef and a French Onion soup.
As mentioned in a previous paragraph, the cream in the chowder recipe can be substituted with the previously mentioned nonfat, low fat or regular homogenized milk (4% fat) depending on your dietary needs. The corn chowder can be varied with the addition of different ingredients such as clams or cheddar cheese or it can be changed to make a cream vegetable soup by substituting any other vegetable for the corn. All three recipes contain protein with the chowder and the borscht containing the most. The borscht is best if made the day before as this will allow the flavors to blend and the fat to congeal, making it easy to remove the excess fat.
Hot Cabbage Borscht
1 medium head red cabbage, washed
1 large grown onion, peeled
2-3 lbs. beef brisket or short ribs
1 large can 'recipe ready' tomatoes
1 (8 oz.) can tomato sauce
1 bay leaf
1 Tbsp. salt (or to taste)
1 tsp. black pepper
Water
¼ cup lemon juice
5 Tbsps. sugars
Coarsely shred the cabbage and thinly slice the onion; place both in a large pot or soup kettle at least 6 quart capacity.
Trim the fat from the meat and cut into 1" cubes and place in the pot along with the vegetables.
Add the tomatoes, tomato sauce, bay leaf and salt and pepper. Cover with water and add the remaining ingredients. Mix well.
Bring to a boil over high heat; reduce heat to simmer and cook, partially covered for 2-3 hours or until the meat is tender. Remove the bay leaf and cool and refrigerate.
One hour before serving remove from the refrigerator and skim off congealed fat.
Return to the stove, heat to desired temperature and taste for seasonings and adjust if necessary.
If a thicker consistency is desired make a roux by creaming together 3 Tbsps. softened butter and 3 Tbsps. flour. Stir a small amount at a time into the hot soup and stir and cook until the desired consistency is reached.
Serve with fresh rye bread and a salad and your meal is complete. If desired, add a fruit dessert.
Yield: at least 6 servings
The chowder and onion soup that follow are quick and easy to make and can be made in about 30 minutes on top of the stove.
French Onion Soup
2 cans beef broth
¼ cup butter, melted
4 large Onions (any kind)
2 cans water
½ lb. Swiss Gruyere or Jack Cheese, shredded
¼ cup dry Sherry wine
Peel and thinly slice the onions with a sharp knife or the medium slicing blade of a Food Processor.
Using at least a 2 quart saucepan, sauté in the melted butter just until they begin to caramelize.
Add the beef stock along with two cans of water and simmer until hot. If a thicker soup is desired, make a roux as per the directions in the Cabbage Borscht. Slowly add the roux to the soup, stirring constantly until the desired consistency is reached.
Season with salt and pepper to taste; add the Sherry if desired and serve the soup over large garlic toast rounds made from French or sourdough bread which has been heaped with mounds of shredded cheese.
Serve along with salad and garlic bread and lemon meringue pie for dessert.
Serves 4
Corn Chowder
2 medium-size white potatoes
1 small onion
2 small carrots
2 cups water
2 tsps. Salt
½ tsp. white pepper
1 (16-oz.) can whole kernel corn (or 1 lb. frozen corn)
1 cup cream or milk
Cut the potatoes into ¼" cubes; mince the onion and chop the carrots.
Add the vegetables to the 2 cups of water and 1 tsp. salt and cook until the vegetables are fork tender.
Add the pepper, drained corn and stir in the cream or milk.
Continue cooking until desired temperature is reached. Taste and add remaining salt, if desired.
(Note - the starch in the potatoes act as a natural thickener, so that no further thickening is necessary)
Serves 4
Variations:
Add one of the following just before serving:
1 cup diced smoked ham or sliced hot dogs
2 cans diced clams or baby shrimp
1 cup shredded cheddar cheese or a combination of the ham and cheddar
Try these recipes and see how comforting homemade soup can be on a cold winter's day! Look for easy homemade bread recipes in another article and please visit my Blog for the Lemon Meringue Pie Recipe.
