Chicken soup is a Jewish tradition and a time-honored panacea for whatever ails you. But there’s so much more that can be on the menu, especially during the cold-weather months. Look no further than your pantry or freezer. Chances are that you’ll find ingredients for a dozen ways to whip up thick aromatic blends that nourish and comfort body and soul.
Soups are a cook’s savior. They’re easy on the budget and serve a lot of people, often using just one pot.
More than that, they are a delicious catch-all for “past due” ingredients. Use whatever is on hand. The few spoonfuls of jarred spaghetti sauce at the back of your fridge can liven up a soup; don’t toss it, use it. Even wilted lettuce and drooping celery stalks still add flavor. Don’t run out to buy fresh produce and spices just for soup. Save those for salads and side dishes. Use your favorite dried spices and herbs on hand but incorporate them judiciously. Start off with a little and add more, as needed, to taste. Time-saving appliances like food processors and blenders, and pantries and freezers crammed with often forgotten items make soups quick and simple. And with the addition of leftovers like chicken, beef, sausages, tortellini and grains like bulgur wheat, they can be a one-dish meal.
It’s no surprise that soup is one of the oldest items in the world. Archaeologists believe that soup-making dates back to 20,000 BCE, made with whatever could be hunted or foraged, put in a container and boiled. Present-day regional specialties show up all over the globe using local ingredients. There’s pho in Vietnam, minestrone in Italy and Cock-a-Leekie soup from my mother’s kitchen on the Shetland Islands.
She used a whole chicken, simmered until tender. My timesaver version: I use a store-bought roasted chicken and add small golden potatoes, quartered. You can also use leftover chicken, sliced or shredded.
The beetroot recipe is not your bubbie’s borscht. Start off with winter vegetables, onion, carrots and celery before adding store-bought, precooked beets and tomatoes. It’s earthy, hearty and satisfying, and will liven up your table whether it is served before the main meal or as the entrée itself.
Note: Make double batches, and refrigerate or freeze them for later.
Chestnut Bisque (Pareve)
Serves 4
Cook’s Tips:
*Buy already roasted chestnuts.
*Slice vegetables about a half-inch thick.
*Serve drizzled with a spoonful of coconut milk.
Ingredients:
2 tablespoons vegetable oil
1 rib celery, sliced
1 medium carrot, peeled and sliced
½ small onion, sliced thinly
1¼ cups roasted chestnuts
2¼ cups vegetable broth
¾ teaspoon dried sage
½ teaspoon ground nutmeg
1 cup coconut milk
Directions:
Heat the oil in a medium pot over medium heat.
Add the celery, carrot and onions. Reduce heat; cover and cook to soften the vegetables, about 10 minutes. Stir occasionally.
Add the roasted chestnuts, vegetable broth, sage and nutmeg. Bring to a simmer and cook for 15 minutes.
Cool before pouring into a blender jar or food processor. Process into a smooth mixture.
Return to pot and stir in the coconut milk. Heat over medium heat. Do not boil.
Pour into cups to serve.
Cauliflower Cheddar Soup (Dairy)
Serves 4-6
Cook’s Tips:
*May use pareve consommé seasoning mix for vegetable broth: 2 teaspoons to 1 cup water.
*Add more broth, if needed, for desired consistency.
*Substitute grated Parmesan cheese for cheddar cheese.
Ingredients:
1 cup frozen cauliflower florets, thawed
1 cup mashed potatoes
2 tablespoons plain yogurt
2½ cups vegetable broth
⅓ cup grated cheddar cheese
¼ cup snipped fresh parsley or 2 tablespoons dried parsley
salt and pepper to taste
Directions:
In a food processor or blender jar, place cauliflower, mashed potatoes, yogurt and broth. Process until smooth.
Transfer to a medium pot.
Add the cheese and parsley. Bring to a simmer over medium heat, stirring often.
Season to taste. Serve hot.
Beetroot Soup With Winter Vegetables (Pareve)
Serves 4-6
Cook’s Tips:
*For a dairy meal, top soup with a swirl of sour cream.
*Sumac is a Middle Eastern spice with a fruity, astringent taste.
Ingredients:
1 small onion
1 carrot
2 ribs celery
2 medium tomatoes
½ baking potato, scrubbed
1 (8.8 ounces) package of cooked beets
1 tablespoon vegetable oil
4½ cups pareve chicken broth (vegetarian, like “no chicken” chicken)
2 teaspoons bottled chopped garlic
1 tablespoon vinegar
2 teaspoons sumac
salt and pepper to taste
Directions:
Cut onion, carrot, celery and potato into chunks. Place in a food processor or blender jar. Process until coarsely chopped. Set aside.
In a processor or blender, coarsely chop the tomatoes and beets. Set aside in a small bowl.
Heat the oil in a medium saucepan over medium heat.
Add the chopped onion, carrot, celery and potato. Reduce heat to low. Cover and cook for 15 minutes or until softened.
Add the tomatoes and beets, broth, garlic, vinegar and sumac. Simmer for 20 minutes longer. Season to taste with salt and pepper. Serve hot.
Wacky Minestrone (Pareve)
Serves 6
Cook’s Tips:
*Start with a 6-oz. tube of minestrone soup mix. I use Manischewitz.
*Any canned beans may be used. Canned weights vary slightly, according to the brand.
Ingredients:
1 tube (6 ounces) minestrone soup mix
5 cups water
1 can (15.5 ounces) chickpeas, undrained
1 can (15.25 ounces) whole kernel corn, undrained
1 can (14.5 ounces) petite diced tomatoes
1½ cups vegetable or tomato juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons pareve consommé seasoning
salt and pepper to taste
Directions:
In a large pot, bring water to a boil. Add the soup mix, including the seasoning package. Cover and simmer for 45 minutes.
Add the chickpeas, corn, tomatoes, vegetable or tomato juice, lemon juice and consommé seasoning. Stir, cover and simmer for 20 minutes longer.
Serve hot with popovers.
Perfect Popovers (Dairy)
Makes 12
Cook’s Tips:
*Best eaten hot from the oven. Traditionally from Yorkshire, England to sop up the gravy from a beef roast.
*If browning too quickly cover lightly with a sheet of aluminum foil.
Ingredients:
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 tablespoon vegetable oil
Directions:
Preheat oven to 425 degrees. Generously butter a 12-pan muffin tray with 2 teaspoons of butter or margarine in each muffin pan. Set aside.
Place all ingredients in a blender, whirling at High speed for 30 seconds. Scrape down the sides of the blender jar to remove any unmixed flour. Whirl again for 25 seconds.
Pour mixture, dividing evenly, into prepared muffin pans. Bake in preheated oven for 15 minutes.
Reduce heat to 375 degrees and bake 15 to 20 minutes longer, until puffed and nicely browned. Serve hot.
Cock-a-Leekie Soup (Meat)
Serves 6-8
Cook’s Tips:
*Buy a store-bought roast chicken.
*Cleaned and sliced leeks are available frozen in markets.
*Dirt may be trapped between leek leaves. To clean, trim the root ends and dark green tops. Cut lengthwise, separate the layers and slice about ½-inch thick. Soak in a bowl of salt water (1 tablespoon salt to 6 cups cold water) to loosen any sand and dirt. Drain and rinse again in cold water. Use as below.
Ingredients:
½ roasted chicken, skin and bones removed
3 tablespoons vegetable oil
4 leeks, sliced ½-inch thick
4 small golden potatoes, quartered
1 teaspoon salt
2 to 3 grinds of black pepper
6 cups prepared chicken broth
½ cup snipped fresh parsley or chives
Directions:
Slice the chicken meat into thin strips. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the leeks and potatoes. Sprinkle with salt and pepper.
Cover and simmer over low heat for 20 minutes, or until leeks and potatoes are soft.
Add the chicken broth and chicken. Simmer for 10 to 15 minutes longer.
Stir in the parsley or chives. Serve hot.
Ethel G. Hofman is a widely syndicated American Jewish food and travel columnist, author and culinary consultant.