How to win in January: Bold soups to fight the cold

Published 12:02 am Tuesday, January 24, 2017

No matter where you live, January requires comfort. Many of us suffer from PHL (post-holiday letdown), some of us feel beat by broken New Year’s resolutions, and others struggle with cold feet. Literally.

Soup to the rescue, I say. Simmering cauldrons of goodness pay off in spades — from their homey aromas to some substantial nourishment. I like to spend wintry Sunday afternoons making large batches of various soups, then packaging them in to-go containers for family members. Honestly, I don’t know who benefits more, the cook or the recipients. Plus, cooking gets me out of snow-shoveling duties.

Soup recipes need not be complicated to satisfy. My simplest soups combine packaged broth and pre-cut or frozen vegetables cooked to tenderness and pureed with a spice blend such as curry powder or chopped fresh herbs. Speedy, broth-y versions can be as uncomplicated as a gentle heating of cooked meat or chicken and vegetables in seasoned stock. For texture and variety, stir in canned beans or cooked pasta. This type of soup takes a stunning turn when served topped with a fried egg and a splash of hot sauce.

For my soup-making pleasure, I keep a supply of broth on hand such as shelf-stable organic varieties. For richer soups, I rely on the house-made stock my local butcher sells in his freezer case. When I have time, I make a rich chicken broth from chicken wings, cut-up celery, onion and carrot. The wings give the broth a silky texture that is so good it’s drinkable all by itself.

The two soups that follow capture my heart for sentimental reasons, as well as their bold flavors. The first, an amped-up version of the classic Greek avgolemono soup, recalls our gathering of friends at a favorite Greek restaurant. The addition of chicken, quinoa and kale transforms the traditional egg-lemon broth into a full meal.

The second recipe reminds me of a recent writing workshop with colleagues in Provence.

We gathered one day for lunch around a table near the rosemary hedge. Shannon nourished us with steaming bowls of her carrot-orange soup. We ate every drop and even wiped the bowls clean with crusty bread. Crisp, Provencal rosé wine fueled the conversation.

Turns out comfort comes in soup bowls and friendships.

Carrot Orange Soup

Prep: 15 minutes. Cook: 30 minutes. Makes: 4 to 6 servings. Keep this soup vegetarian by using packaged vegetable broth. For a richer soup, use chicken broth.

2 med leeks

2 TBS olive oil

1 lb thin carrots, ends trimmed, peeled, coarsely chopped (about 21⁄2 C)

1 clove garlic, chopped

4 C vegetable or chicken broth, plus more if needed

2 sm navel oranges

Salt to taste

2 TBS plain Greek yogurt, optional

Chopped fresh chives for garnish

Trim roots from leeks. Remove tough dark greens. Split leeks lengthwise in half, and rinse well to remove any dirt or grit. Roughly chop the white and light green portion of the leeks. You should have about 2 cups.

Heat oil in a large saucepan over medium heat. Add chopped leeks. Cook and stir until leeks are soft but not brown, about 7 minutes. Stir in carrots and garlic; cook until fragrant, about 1 minute.

Stir in 4 cups broth. Heat to a boil; reduce heat to medium-low. Simmer uncovered, stirring often, until carrots are fork-tender, 20 to 25 minutes.

Finely grate orange zest into the soup. Then, squeeze the juice from the oranges and add the juice to the soup. Puree the soup in the pan using an immersion blender. (Alternatively, puree the soup in small batches in a blender. Return the soup to the pot.)

Heat pureed soup to a simmer. Add additional vegetable broth or water to adjust the thickness to the texture of a light cream soup. Season to taste with salt. Serve in warmed bowls topped with a dollop of yogurt and a sprinkle of chives.

Nutrition information per serving (for 6 servings): 106 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 8 g sugar, 1 g protein, 136 mg sodium, 3 g fiber