Tuesday, February 3, 2015
Favorite Cold Day Soups
I don't love cold days, but I do love making hot soup on a cold day.
Here are two of my very favorite soups to enjoy on chilly winter evenings.
Zippy Potato Soup
3/4 pound sliced bacon, diced
1 medium onion, chopped
8-10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 can (12 oz) evaporated milk
2 tablespoons butter
4 1/2 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.
Curried Squash and Chicken Soup
1 10-oz package frozen pureed winter squash
1/2 cup coconut milk
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced
1 6-oz bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste*
1/4 teaspoon salt
Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
*Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.