Midwinter Soups
As we settle into the calm of midwinter, our homes enveloped perhaps with snow; with tea in hand we can contemplate our plans for gardens, projects, and activities in the spring. The bread is baking in the oven, and the fragrant smell of soup drifts through the house. Nourishing immunity in Winter is paramount to meeting the demands of Spring. Soup nourishes the very core of us.
Mushroom Soup
Mushrooms nourish our deepest needs. Especially in Winter,
Mushrooms should be eaten 3-5 times a week.
4 Tablespoons Butter
½ to 1 Cup chopped Leeks
1 pound assorted Mushrooms
2 Cups Broth
1 Cup Milk or Half & Half
Salt and Fresh Cracked Pepper- to taste
Mashed Potato Flakes (optional)
Sauté leeks in butter until translucent. Add mushrooms and cook several minutes until soft. Add broth and bring to easy boil. Process half the mixture and re-add to saucepan. Add milk and simmer. Add salt and pepper. If you like thicker soup, you can add several Tablespoons of potato flakes. [Serves 2-4]
Nana’s Potato Soup
Mother always made the biggest pot of this. I am certain that to feed all of us she doubled or tripled the recipe. Simple and delicious-
it filled the tummies of our whole family on winter nights.
4 Cups diced Potatoes
1-2 Cups diced Celery
1 Cup diced Leeks
1 teaspoon Celery Salt (optional)
2 Cups Broth
1 Cup Milk or Half & Half
Salt and Cracked Pepper- to taste
Parsley
Cover Potatoes, Celery and Leeks with Broth and simmer 10 minutes or until tender. Add Milk. Salt and Pepper to taste. Add Celery Salt and Parsley and bring to simmer.
(If you like Brown Potato Soup: sauté 2 Tablespoons Flour with 2 Tablespoons Butter until browned; add ½ c. soup broth, whisking out lumps; add to soup) Then add milk and other ingredients. [Serves 4-6]
Egg Drop Soup
This is a great protein booster. John and I are vegetarians, so we cook with
vegetable broth. Celery or Lovage makes a great broth-
very good for kidney function-as is Parsley. This is a nice, warming soup.
4 Cups Diced Potatoes
2 Cups Diced Celery
1 Cup Sliced Leeks
2 Cloves Minced Garlic
1 Cup Diced Carrots
4 Cups Broth
4 -6 Eggs (whip a bit with fork)
¼ Cup Fresh Lemon Juice
1 Tablespoon Lemon Balm Leaves (Slivered) or Lemon Grass (Sliced Fine)
½ Teaspoon Cayenne Pepper
Salt and Pepper- to taste
Chopped Parsley to garnish
Bring Veggies and Garlic to boil in broth. Cook until tender. (10 minutes) Drizzle Eggs slowly over simmering pot. (I use a measuring cup so it pours easily) When egg “strings” are visible, turn heat down to very low. Add Lemon Juice, Herbs, Cayenne, Salt, Black Pepper, and Parsley. [Serves 6+]
Pea and Pasta Soup
Just because this soup is scrumptious, doesn’t mean that it isn’t nourishing!
1 Cup thin sliced Leeks
3 Cloves minced Garlic
1-2 Teaspoons chopped Rosemary
¼ Cup Olive Oil
2 Cups Canned Tomatoes
1 Large Can Chick Peas (2 Cups)
4 Cups Broth
2/3 Cup small pasta (large cous cous, acini de pipi, or orzo)
Celery Salt- to taste
Cracked Black Pepper
½ Cup Chopped Parsley
Grated Parmesan Cheese – 1 Tbsp/serving
Sauté the Leeks, Garlic and Rosemary with Oil in a large stockpot until the onion is translucent. Use medium to low heat so that the Garlic doesn’t brown. Add the tomatoes, Chick Peas, and 1 Cup Broth. Simmer 20 minutes. Add rest of Broth, Pasta, Celery Salt and Pepper. Simmer another 20 minutes. Float Parsley over the top just before serving. Garnish each portion with Parmesan Cheese. [Serves 6]
Lentil and Spinach Soup
Wonderfully green and delicious; you know this is gooooood for you!
We need our Winter Greens! The Smokey Paprika really adds flavor.
1 Cup washed Green Lentils
1 Cup Chopped Leeks
2 or 3 Cloves minced Garlic
4-5 Cups Broth
2 Bay Leaves
Sprig of Lemon Thyme
2 Cups pureed Spinach
1 Cup Greek Yogurt
1 Teaspoon Smokey Paprika (worth having- I use it often)
1 Teaspoon Ground Cardamom
½ Teaspoon Cayenne Pepper
Cracked Black Pepper and Parsley for Garnish
Add Lentils, Leeks, Garlic, Bay Leaves, and Thyme to 4 C. Broth in a stockpot. Bring to a boil and simmer until Lentils are tender. (one hour) Thin with broth, if necessary. Remove Bay and Thyme. Process in blender if you like smoother soup. Stir in Spinach. Slowly return to heat as you stir in Yogurt, Paprika, Cardamom, and Cayenne. Do not bring to a boil. Garnish each serving with Cracked Pepper and Parsley. [Serves 4-6]
Thai Coconut Soup
I couldn’t resist adding this recipe. Although not as substantial as the previous soups,
a bowl of this is a wonderful beginning to any meal. Both fragrant and luscious-
this soup will haunt your dreams.
I Can Coconut Milk (not cream)
2 Cups Broth
1 Tablespoon Minced Fresh Ginger
½-1 Teaspoon Red Curry Paste (worth having-you’ll use it often)
1 Can Miniature Corn (cut to 1 inch size)
1 Can Straw Mushrooms
2 Tablespoons Lime Juice
Chopped Fresh Cilantro
Mix Coconut Milk, Broth, Ginger and ½ teaspoon Curry Paste in 2 qt saucepan. Add Corn and Mushrooms; bring to simmer over medium heat. Cook until heated through. Add Lime juice. Add more Curry Paste- if you want more heat.
Sprinkle servings with Cilantro.
[Serves 4]