After a string of days with above normal temps, winter has returned to the Upper Midwest. Our high today is supposed to be 6 degrees with windchills bottoming out at –25 degrees. In addition, a massive winter storm is affecting millions to the south and east of us, as heavy snow, ice and flooding rains make the season even more dreadful.
In my opinion, there’s nothing positive about cold weather, save for the fact that it creates great soup making conditions. If you are trapped indoors because of the wicked weather, consider using the time to make huge pots of the following simple soups. You can enjoy a bowl tonight and save the rest for leftovers. You’ll be happy to have them if you get snowed in and can’t make it to the market for a couple days.
SIMPLE FISH CHOWDER
Ingredients:
2 tablespoons olive oil
4 tablespoons butter
2 cups finely diced yellow onion
3 stalks finely diced celery
1/2 teaspoon garlic salt
1 teaspoon Old Bay seafood seasoning
1/2 teaspoon black pepper
3 tablespoons flour
4 cups cooked potatoes, cubed
2 cups clam juice or seafood stock
2 cups milk
1 bay leaf
1 teaspoon dried or 2 teaspoons fresh thyme
2 pounds your favorite firm white fish, cut into 1-inch pieces
2 cups heavy cream
2 tablespoons chopped fresh parsley
Directions:
Heat oil and butter in a large soup pot over medium heat.
Add the onions and celery and cook until softened, about 5 minutes. Season with garlic salt, pepper and seafood seasoning.
Stir in the flour and cook, stirring constantly for about a minute.
Add clam juice and milk and turn up the heat. Whisk constantly while bringing to a boil and cook on low for a few minutes.
Add heavy cream, fish and potatoes and cook on low for a few more minutes.
Add more salt and pepper if needed.
Stir in parsley, just before serving.
BACON MASHED POTATO SOUP
Ingredients:
Olive oil
1/2 onion chopped
1/2 pound smoked bacon
2 cups leftover mashed potatoes
1 quart whole milk
Pinch of nutmeg
Salt and pepper to taste
Directions:
Heat oil in a medium sized pot. Add bacon and brown. Add onion and saute in bacon fat. Add in the milk and mashed potatoes, stir well. Simmer over low heat. Add a pinch of nutmeg and salt and pepper to taste before serving.
FIRE ROASTED CREAM OF TOMATO SOUP
Ingredients:
1 quart fire roasted canned tomatoes
1 quart cream
1/4 cup dried basil
1 cup Parmesan cheese
3 tablespoons sugar
Salt and pepper to taste
Directions:
In a large sauce pot, mix cream and tomatoes together and bring to a boil. Blend the soup with an immersion blender and add in the basil and cheese. Season with salt and pepper and sugar right before serving.
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