Modern Mississauga Media

View Original

Three easy and cozy soups to make this autumn and winter

Amy Graziani

As the weather gets colder and the days get shorter, it’s easy to feel a little gloomy. But you know what helps? Whipping up some comforting soups!
These three recipes are simple to make and guaranteed to beat those seasonal “blahs.”

Leek and Potato Soup

Serves: 4-6 people
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 4 leeks (white and light parts only), cut into 1-inch circles

  • 4 cloves garlic, sliced

  • 2 pounds white potatoes, peeled and chopped into 2-inch cubes

  • 8 cups vegetable broth

  • 1 teaspoon dried marjoram

  • 1 teaspoon dried thyme

  • 1 teaspoon salt, with more to taste

  • 1 teaspoon black pepper, with more to taste

  • 1 cup homogenized milk

  • 1 tablespoon sour cream

  • 1 teaspoon finely chopped parsley

Instructions

  1. Place diced potatoes in a large stockpot and fill it with cold water until the potatoes are submerged

  2. Bring to a boil, then reduce heat to medium-high and let cook until potatoes are fork-tender, about 10 to 12 minutes

  3. Drain the potatoes and set aside

  4. Return the pot to the stove and reduce the heat to medium

  5. Add olive oil and butter to the pot and let it melt

  6. Add the chopped leeks and sliced garlic and continuously stir so that they become translucent but not brown

  7. Reduce heat to low

  8. Add the boiled potatoes, chicken stock and spices; stir to incorporate

  9. Cover the pot and let it simmer on low for 30 minutes

  10. Take the pot off the heat and use an immersion blender to blend the soup until it reaches a smooth consistency

  11. Put the pot back on the stove and add the milk

  12. Add more salt and pepper to taste

  13. Pour the soup into a bowl, add a dollop of sour cream and sprinkle with parsley

Chicken Soup with Meatballs

Serves: 10
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours, 20 minutes

Ingredients

For the meatballs:

  • 1 pound ground chicken

  • 1 teaspoon salt

  • ½ cup grated Parmesan cheese

  • ½ cup breadcrumbs

  • 2 eggs

  • 2 tablespoons finely chopped parsley

For the soup:

  • 1 whole chicken, cut into quarters (you can ask the butcher at the grocery store to do this for you)

  • 3 large carrots, peeled and cut into thirds

  • 2 stalks celery, leaves included

  • 2 medium potatoes, peeled and cut in half

  • 1 teaspoon salt, with more to taste

  • ½ a package cooked pastina (cook according to package instructions)

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon finely chopped parsley

Instructions

For the meatballs:

  1. Line a tray with parchment paper

  2. Put all the meatball ingredients into a mixing bowl and mix with your hands until well incorporated

  3. Form the meatball mix into small balls, approximately 1 inch in diameter

  4. Place the meatballs on the tray

For the soup:

  1. Put the pieces of chicken into a large stockpot and fill it with cold water until the chicken is submerged

  2. Bring the pot to a boil

  3. Using a spoon, skim the froth that starts to form on top of the soup and discard

  4. Turn heat to low

  5. Add the meatballs, carrots, celery, potatoes, and salt

  6. Cover and let simmer for a minimum of 3 hours; the longer this soup simmers, the darker it will become and the better it will taste

  7. Using a fork, take the vegetables and meatballs out of the pot and place them in a separate bowl

  8. Strain the broth

  9. Spoon some cooked pastina into a soup bowl

  10. Ladle the broth over it and add some meatballs and vegetables

  11. Sprinkle with grated Parmesan cheese and chopped parsley

French Onion Soup

Serves: 6–8
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Ingredients

  • ½ stick of butter

  • 8 diced onions

  • 1 tablespoon flour

  • ½ teaspoon sugar

  • ½ teaspoon salt

  • 4 cups beef stock

  • 4 cups vegetable stock

  • ¼ cup cognac

  • ½ cup dry white wine

  • 1 baguette, sliced 2 inches thick

  • ¼ cup each mozzarella, Swiss and Parmesan cheese, mixed together

Instructions

  1. Heat the butter in a saucepan on medium-high heat until melted

  2. Add the onions and stir constantly for 10 minutes, until they become translucent but not brown

  3. Sprinkle the flour over the onions and stir through

  4. Add 2 cups of the chicken stock and stir to incorporate

  5. Add the rest of the chicken stock and all of the beef stock

  6. Add the cognac and white wine

  7. Reduce heat to low and let simmer for a 30 minutes, stirring occasionally

  8. Place the slices of bread on a baking sheet and toast them in the oven under the broiler for 2 minutes, frequently checking to ensure they don’t burn

  9. Once toasted, remove the bread from the oven and let cool for 5 minutes; transfer to a plate

  10. Place empty ramekins on the same baking sheet and ladle the broth into each bowl

  11. Put a piece of toasted bread on top of each ramekin and sprinkle the cheese blend on top

  12. Place the tray of ramekins into the oven under the broiler for 5 minutes, checking frequently to avoid burning

  13. When the cheese is golden-brown and bubbling, take it out of the oven and let it cool for 5 minutes

  14. Serve using oven mitts, as the ramekins will be very hot