Stir Up Homemade Soups
Three Recipes for Soups You Can Make Yourself
Soup out of a can just doesn't compare to the homemade version. Discover three versions that rival the best of the canned varieties.
There's always time for homemade soup, especially when you make creative use of items that may already be in your fall pantry or refrigerator.
Cheddar Chowder
MAKES 4 SERVINGS
Green pepper and tomato lend contrasting color and flavor to this cheese chowder.
- 4 tablespoons butter
- 1 small onion, chopped
- 6 tablespoons flour
- 2 cups milk
- 2 1/2 cups water
- 1 medium green pepper, chopped
- Coarse salt, to taste
- 1 cup whole kernel corn
- 1 medium tomato, chopped
- 1/2 pound cheddar cheese, grated (about 2 cups)
Directions:
- In a large saucepan, melt the butter over medium heat.
- Add onion, and cook until soft, about 1 minute.
- Reduce heat to medium-low, stir in the flour, and cook, stirring, until it bubbles.
- Gradually add 1/2 cup milk, about 1/4 cup at a time, stirring constantly to incorporate each addition completely.
- Slowly add remaining 1 1/2 cups milk and the water while stirring.
- Add green pepper and 1/2 teaspoon salt, and simmer for about 5 minutes.
- Add the corn and tomato, return soup to a simmer, and then remove from heat.
- Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.
Julienne Root Vegetable Soup
MAKES 4 TO 6 SERVINGS
- 6 tablespoons unsalted butter
- 1 yellow onion, chopped
- 1 leek, trimmed, washed and sliced crosswise into julienne strips
- 2 garlic cloves, minced
- 1 small bunch radishes, cut into julienne strips
- 2 carrots, cut into julienne strips (about 1/8-to-1/4-inch on each side)
- 1 sweet potato, peeled and cut into julienne strips
- 1 potato, peeled and cut into julienne strips
- 1 white turnip, peeled and cut into julienne strips
- 6 cups homemade or low-sodium canned beef broth
- Coarse salt and freshly ground black pepper
- Sprigs of fresh flat-leaf parsley, for garnish
Directions:
- In a large, heavy saucepan, melt the butter and slowly cook the onion, leek and garlic until tender and soft, about 5 minutes; do not brown.
- Add the julienned root vegetables and broth; simmer uncovered over medium heat until all vegetables are soft, approximately 35 minutes.
- Season to taste. Serve hot, garnished with a sprig of fresh parsley.
Mixed Pasta Chicken Soup
MAKES 4 TO 6 SERVINGS
The white meat of chicken, cooked in flavorful broth until tender, is served with a delicious mixture of vegetables and hearty pasta. (HINT: Here's a chance to clean out those almost empty boxes of pasta that are taking up space on your pantry shelves.)
- 4 cups homemade or low-sodium canned chicken broth
- 1 cup water
- 2 whole, boneless, skinless chicken breasts
- 1 leek, trimmed, washed, and cut crosswise into 1/4-inch pieces
- 1 large garlic clove, finely minced
- 1/2 acorn squash, peeled, seeded, and cut into 1-inch cubes
- 2 carrots, peeled and cut diagonally into 1/2-inch pieces
- 2 stalks celery, cut crosswise into 1/2-inch pieces
- 1 large onion, halved, and cut crosswise into thin pieces
- 1 cup coarsely julienned spinach leaves
- 1 small bunch whole flat-leaf parsley leaves
- 3 bay leaves
- 1 cup any shape pasta (if using spaghetti, break the strands into bite-size pieces)
- Coarse salt and freshly ground black pepper
- Homemade Croutons (see recipe below) for garnish
Directions:
- In a large pot, bring the broth and water to a boil. Reduce the heat to medium; simmer mixture for 5 minutes.
- Add the chicken, cover, and poach until just done, about 10 minutes.
- Remove chicken from the broth with a slotted spoon, and tear into large strips. Cover with plastic wrap and set aside.
- Reduce the heat; add the leek and garlic to the broth and simmer for 10-15 minutes, stirring occasionally.
- Add the remaining vegetables except for the spinach; simmer for 10 to 15 minutes more. When all vegetables are tender, stir in the chicken, spinach, parsley and bay leaves.
- Once heated through, add the pasta; simmer for 8 to 10 minutes or until the largest pieces of pasta are tender but firm.
- Remove the bay leaves; season with salt and pepper. Serve with Homemade Croutons.
KITCHEN TIP:
Do you know which of the following melts faster in a soup, stew or chowder: grated pieces of cheese or large slices of cheese? Whenever a recipe calls for the addition of cheese, it's always best to use grated cheese since it melts faster in hot liquids than large pieces. You can use either the large holes on the old-fashioned box grater or (if you're a modern cook), you can use the grating attachment to the food processor to grate the cheese.
SOUP EMBELLISHMENTS
Flavorful Additions: Add zesty flavor to soups and sauces with pieces of sun-dried tomato, ground finely in a food processor.
Easy Soup Garnishes: Top soups with some favorite items from your pantry: saltine crackers, croutons, fresh or dried herbs, or chopped chili peppers.
Homemade Croutons Recipe:
For another delightful soup addition:
- Cut French bread or Italian bread into 1/2-inch slices, then into 3/4-inch squares.
- Toss with a mixture of 1/2 cup olive oil, 1 tablespoon each of chopped fresh flat-leaf parsley, thyme, basil and oregano, and 1 garlic clove, very finely minced.
- Spread the cubes on a baking sheet and bake for 10 minutes in a 300 degree Fahrenheit oven.
- Mix the bread cubes around on the baking sheet, and bake for 5 minutes more or until the croutons are crisp and lightly browned.
- Let cool completely.
