I grew up in Hawaii where the mercury rarely dips below 60 degrees. Needless to say, growing up, I didn’t crave soup as much as I do now that I live in the Upper Midwest where the average winter last about 8 months.
These days soup and sandwiches are the ideal comfort food on a bitterly cold day. I’ve warmed up with the following recipes for the last decade. Hopefully, you will find them as warm and comforting as I do, regardless of where you reside.
PATTY MELT
Ingredients:
3 tablespoons butter
2 large onions, peeled and thinly sliced
8 slices of rye bread
1 1/2 pounds ground beef
1 tablespoon steak seasoning salt
8 slices of Swiss cheese
8 slices of cooked bacon
Directions:
Melt butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally until caramelized, about 20 minutes.
Season meat with seasoning salt and form into 4 oval shaped patties.
Grill burgers to desired doneness. Before removing from grill top each burger with 2 pieces of cheese. Cover with lid to melt cheese.
Toast bread on both sides.
To assemble sandwiches place burger on one piece of toasted rye bread. Top with two slices bacon and 1/4 of onions. Top with another piece of toasted bread.
Slice and serve.
MONTE CRISTO
Ingredients:
2/3 cup water
1 small egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon yellow food coloring
2/3 cup all purpose flour
1 3/4 teaspoon baking powder
8 slices white bread
4 slices turkey
4 slices Swiss cheese
4 slices ham
Directions:
Place water, egg, salt, pepper, and coloring in a bowl and, using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
Make four sandwiches by placing cheese, ham and turkey on bread. Cut into fourths and put a toothpick through each quarter.
Heat about 6 inches of oil to 340 degrees in a fryer.
Dip sandwiches in batter. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, slice and serve.
ASPARAGUS SOUP
Ingredients:
3 bunches of asparagus chopped
2 shallots diced
1 teaspoon chopped garlic
1 cup fresh spinach
2 quarts chicken or vegetable stock
Salt and pepper to taste
1/2 cup sherry
1 cup heavy cream
2 teaspoons cornstarch
1 cup sour cream
Directions:
Saute shallots, garlic and asparagus in a stockpot.
Save the asparagus tips to garnish soup.
Add sherry and stock and simmer for 35 minutes.
Add spinach, salt and pepper is necessary.
Thicken with cornstarch.
Puree with hand blender or blender until smooth.
Top with heavy cream and asparagus tips.
Garnish with a dollop of sour cream before serving.
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