In the colder months, we need meals that are warming and filling; these substantial main dish soups cover the need very nicely. Readers in the Southern hemisphere can bookmark this for July.
Definition of terms: "large heavy pot".
Potato and Bacon Soup
Vegetarians can stick to good old Potage Parmentier, although the ratio of leek to potato is expensive in that recipe.
4-6 servings
1 tb oil
2 tb butter
1/4 lb bacon, diced small
3 leeks, white and pale green parts only, well cleaned, thinly sliced
6 cups chicken stock
2 lbs potatoes, peeled, diced
1 tsp dried thyme
1 tsp dried rosemary or 1 tb minced fresh rosemary
salt and white pepper to taste
minced parsley (optional)
Heat oil and butter over medium heat in a large heavy pot. Add bacon. When bacon is mostly rendered add leeks; cook, stirring, for a few minutes. Add stock, diced potatoes, thyme and rosemary. Bring to a boil and simmer for about 30 minutes, until potatoes are soft. Use a potato masher to break up the chunks of potato and make it somewhat smooth; season to taste and serve. Garnish with a little minced parsley.
Lentil Soup with Sausage and Greens
This soup always reminds me of the old "stone soup" folk tale, because once you have lentils and an onion, pretty much any other vegetable can be added and will be good, and if you need it to be 10 servings not 6 just add more water and it will still be good. If this is a first course not the main dish it's probably better thinned out some. I like some meat in it but this is easy to leave out.
The rule when cooking beans is to add tomatoes at the end, I don't know if this really applies to lentils but that's how I do it.
6 or more servings
3 tb oil
1 onion, chopped
4 ribs celery, chopped
3 carrots, chopped
3 cloves garlic, chopped
4 slices bacon, diced (optional)
10 cups water
2 cups (almost 1 lb) green lentils, rinsed (the kind that most American markets just call "lentils"; they'll be cheaper and better at markets that call them "green lentils")
1/2 tsp red pepper flakes (or to taste)
1 tsp thyme
10 oz bag kale or chard, cut up
1 14.5oz can diced tomatoes
6-8 oz andouille or other smoked sausage (optional)
Heat oil over medium heat in a large pot. Add onion, celery, carrots, garlic and bacon. Cook, stirring, for a few minutes until vegetables are tender but not browned. Add water, lentils, thyme and red pepper. Bring to a boil, reduce heat and simmer until lentils are tender, about 40 minutes. Add the tomatoes and greens and cook another 10 minutes or until the greens are tender.
If you want to add the sausage, dice it and brown in 1tb oil and add with the tomatoes and greens.
Season to taste with salt and black pepper. Joy of Cooking recommends 1-1/2 tsp balsamic vinegar also.
Beef Mushroom and Barley Soup
As with the lentil soup above, the meat is optional, use vegetable or mushroom stock, or use beef stock but not the extra meat. The last is my choice tonight after seeing stew meat at $6.49/lb. Adjust the vegetables to what you like (not everyone likes turnip but I think the root vegetables add to the winter season concept).
6 or more servings
1/2 oz dried mushrooms
1-1/2 cups hot water
4 tb oil
1 lb beef stew meat, or a beef shank (optional)
2 leeks, white and pale green parts only, well cleaned, thinly sliced
1 large onion, chopped
2 ribs celery, chopped
2 carrots, chopped
1 medium turnip, peeled, diced
1 large parsnip, peeled, tough center removed, diced
10 oz mushrooms, wiped clean, stem ends removed, coarsely chopped
2/3 cup pearl barley, rinsed
8 cups beef stock or vegetable stock
salt and black pepper to taste
1 tb snipped fresh dill (optional)
Soak the dried mushrooms in hot water until soft, 15-20 minutes. Remove mushrooms, dry on paper towel, and chop finely. Reserve the liquid.
If adding meat, heat the oil in a large heavy pot over medium-high heat. Brown the meat well, remove and reserve it. If the meat was fatty spoon off some of the oil to leave 4tb. Reduce heat to medium.
Cook the vegetables, stirring, over medium heat for 10 minutes or so until tender but not browned. (I chop everything but the mushrooms and start cooking that while I'm cleaning and chopping 'shrooms). Add the barley and cook, stirring, 5 minutes. Add the rehydrated dried mushrooms, stock, and the reserved mushroom liquid, carefully leaving behind any sediment. Add the meat if used. Bring to a boil, reduce heat, simmer until the barley is tender, about 40 minutes. If using meat remove any bones and cut up large pieces. Season to taste and serve.
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I almost forgot: if what you want is chicken noodle, possibly America's favorite soup, ninkasi diaried that last fall.
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What's for dinner at your place?
If you have a good recipe to share, please consider writing it up for WFD, we always need more contributors! Message ninkasi23 if you want to help.
Next week I'm up again, and I'll be preparing for my annual Super Bowl party by sharing some of my guests' favorite party food recipes.