Steamy Winter Soups

Do you know what my favorite part of winter is? No, not driving in the nasty snow and freezing rain outside!  But how about curling up on Sunday afternoons with a bowl of simmering soup.  This tradition is part of my fiance's family and I have since adopted the tradition.  Waking up on a cold Sunday morning, reading the Sunday paper over coffee, and making a big pot of soup that is ready in early afternoon for him to eat while he watches the important football games of the week.  I, on the other hand, curl up with my bowl of soup, a blanket, and a good book.  Somehow I always get the play-by-play of the game because Tyler gets a bit vocal!  I would love to share some of my favorite soup recipes that I enojoy making on Sundays in winter.

Tomato Dill Soup
2 tbsp olive oil
2 tbsp unsalted butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 can chopped tomatoes (28 oz)
1 can crushed tomatoes (28 oz)
6 cups chicken broth
1 tsp pepper
1 tsp red pepper flakes
2 tbsp chopped fresh dill
2 tbsp chopped parsley
1 cup 2 % milk

1. Heat oil and butter in saucepan over medium heat. Add onion and cook and stir about 10 minutes. Add carrots and celery and cook and stir another 10 minutes.
2. Stir in the chopped and crushed tomatoes with their juices and chicken broth. Add the pepper and crushed red pepper and bring to a low boil. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally.
3. Remove the soup from the heat and stir in the dill, parsley, and milk.

Corn Chowder

4 cups fresh corn (or 2 10-oz packages frozen-thawed)
2 cups skim milk
1 tbsp olive oil
1 large white onion, diced fine (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, diced (about ½ lb)
2 cups chicken broth
2 plum tomatoes, seeded and diced
½ cup fresh basil leaves, cut into ribbons 

1. Put 2 cups of corn and milk into food processor and blend until smooth. Set aside.
2. Heat oil in large soup pot over medium high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender (about 5 minutes)
3. Add the remaining 2 cups of corn and the broth, bring to a boil.
4. Add the pureed corn and milk mixture and the tomatoes and cook until warm.  Do not boil!
5. Serve garnished with basil ribbons.

Lemon Chicken Orzo
8 cups chicken stock
3/4 cup orzo (preferrably whole wheat)
1/2 pound boneless skinless chicken breasts, cut crosswise into 1/4-inch thick pieces
3 eggs
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
salt and white pepper to taste
2 tablespoons finely chopped parsley

1. In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Five minutes before orzo is done, add chicken.
2. Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper.
3. Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.

 

I hope you all enjoy these tasty winter soups.  Stay warm!!