Should we keep making soup?

Predicting the weather lately has been precarious business. April showers were supposed to pave the way for May flowers, but we are still having (welcome) showers and times of chilly weather.

Regardless what time of year the weather turns chilly for a few days in Fallbrook, it seems like I am suddenly amidst many other residents combing through the grocery store, picking up supplies to make homemade soup. Call it a cool weather comfort food, but it seems like many of us prefer to warm ourselves up from the inside out.

There are four soups that I routinely make. Three of them (my favorites) are Minestrone, Chicken Tortilla, and (Light) Cream of Broccoli. The fourth is Chicken Noodle, which I usually make on request of family members.

In my opinion, a good, hearty minestrone soup is hard to beat as it is plentiful with fresh ingredients. It is a bit prep heavy, but definitely worth the time when finished and ready to serve.

The recipe below by Mario Batali is an excellent one.

Minestrone Siciliano Soup

By Mario Batali (Foodnetwork.com)

Ingredients

• 2 tablespoons extra-virgin olive oil, plus one tablespoon
• 1 large onion, diced large
• 1 celery stalk, diced large
• 1 carrot, peeled and cut into 1/2 moon shapes
• 1 clove garlic, thinly sliced
• 1/4 cup boiled ham chunks or end of prosciutto, diced large
• 4 medium tomatoes, fresh or canned, peeled and roughly chopped
• 1 tablespoon fresh, chopped Italian parsley leaves
• 6 cups hot vegetable stock or chicken stock
• Salt and freshly ground black pepper
• 4 small zucchini, diced medium
• 3/4 cup arborio rice
• 2 yellow, red, or orange bell peppers, roasted, cored, skinned, seeded, and cut into strips
• Freshly grated parmigiano-reggiano cheese
• 6 fresh, chopped basil leaves

Directions In a heavy-bottomed soup pot, heat the olive oil over medium heat until hot, but not smoking. Add the onion and cook, stirring for one minute. Lower the heat to low, and add the celery, carrots and garlic. Allow to simmer over low heat until the vegetables begin to soften, about 10 minutes.

Add the ham pieces and cook two more minutes, stirring occasionally. Add the tomatoes and the parsley. Cook for five more minutes so that the flavors meld.

Add the hot water or stock, and season with salt and pepper.

Bring the mixture to a boil, and add the zucchini and the rice.

Bring back to a boil and then lower the heat so that the liquid is simmering. Let simmer gently until the rice is cooked, about 40 minutes. Remember to stir the soup occasionally. Add more water or stock, if necessary.

When the rice is cooked, add the roasted peppers and remove the soup from the heat. Stir in parmesan/reggiano to taste, and top each serving with some chopped basil.

Serves 6

I have always loved a nice, light Cream of Broccoli soup, with less milk and more chicken broth. It sits easily on the stomach and is a great way to get a good serving of a valuable vegetable in a very palatable way.

Try this version.

Light Cream of Broccoli Soup

(food.com)

Ingredients

• 2-1⁄2 cups chopped, fresh broccoli, steamed and divided
• 1 garlic clove, minced
• 1-1⁄4 cups chicken broth<
• 2 tablespoons margarine
• 1⁄4 cup all-purpose flour
• 3 cups non-fat milk
• salt and pepper

Directions

In a food processor or blender, puree one cup steamed broccoli, garlic, and 1/4 cup chicken broth.

In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.

Slowly add remaining one cup chicken broth and milk, stirring often.

Allow mixture to thicken, about five minutes. Then add the puree mixture and the remaining 1-1/2 cups steamed broccoli. Heat through, and allow to thicken for about five minutes. Season with salt and pepper.

It is also possible to puree the entire soup, replace in a pot and allow it to thicken.

While it goes against the "light" policy, it is delicious to sprinkle a small amount of freshly grated cheddar cheese on top.

Serves 6

Chicken Tortilla Soup is practically the perfect food in my opinion. A lover of Mexican food, the blend of seasoned chicken, fresh tortilla strips, and avocado in an exceptionally tasty broth is a winner for me.

This recipe features a great spice rub for the chicken prep and a perfect mix of vegetables for a delicious soup.

Don't use store-bought tortilla chips in this! Take the time to fry up fresh tortilla strips - it makes all the difference in the world by adding that rich taste of corn for an authentic flavor.

Have a bit of time to create something really special? Try this version.

Chicken Tortilla Soup

(thepioneerwoman.com)

Ingredients

• 2 whole boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1-1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup red bell pepper
• 3 cloves garlic, minced
• 1 can (10 oz. can) Rotel tomatoes and green chilies
• 32 ounces, fluid low-sodium chicken stock
• 3 tablespoons tomato paste
• 4 cups hot water
• 2 cans (15 oz. can) black beans, drained
• 3 tablespoons cornmeal or masa
• 5 whole corn tortillas, cut into uniform strips

Garnishes

• Sour cream
• Diced avocado
• Diced red onion
• Salsa or pico de gallo
• Grated Monterey Jack cheese
• Cilantro

Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle one tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat one tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed; add more chili powder if it needs more spice; be sure not to under-salt.

Turn off heat and allow to sit for 15 to 20 minutes before serving.

Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, a sprig of cilantro and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Serves 8