“Beautiful Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!”
— Lewis Carroll
Alice’s Adventures in Wonderland
It may not always seem elegant, but soup has magical powers. The mock turtle sang his praise for beautiful soup to Alice in Lewis Carroll’s Alice’s Adventures in Wonderland. A bowlful of soup can energize, take away the grumps and provide a real sense of comfort. Soup often evokes memories of heritage, culture, childhood and home.
Nearly every culture enjoys eating soup, sometimes even morning, noon and night. It might be served as a snack, as a first course, the main course or as a beverage to accompany other dishes.
A rich stock or broth is the soul of a soup. By no means are they added to every type of soup, but when used, they provide real flavor. Rich, long-simmered stocks and broths are the underpinning of superb soup, but you can make a fast, fabulous soup using quality commercial stock or broth with a variety of distinctive seasonings.
Use the commercial product directly out of the can or box, but if you have an extra half hour, enrich the flavor with additional ingredients. Quick, easy recipes for enriched commercial chicken broth and beef broth are included below.
Have you wondered about the difference between stock and broth? Generally, stocks contain more bones, releasing gelatin with long simmering. This creates a richer flavor, more body and a fuller mouth feel, a boon for restaurant chefs. A stock is not salted as it cooks – if pre-salted, it would taste far too salty after reduction. Broth is the stock’s close culinary cousin and is excellent for making soup. The rich-flavored liquid is a by-product of simmered meat, whole chicken or plump chicken parts, vegetables and herbs. A rich broth comes from a simmered dish like French pot-au-feu. Broth is a bit lighter than stock. When I choose a commercial product for a quick soup, I generally favor broth over stock.
Soups are creative, thrifty and often agricultural based, like the nearly vegetarian Minestrone recipe included here. If you don’t eat meat, feel free to substitute a quality vegetable broth like the one in this article.
Thai soups are based on exquisitely seasoned broths with aromatic lemongrass, wild lime leaves (kaffir) and herbs like cilantro and basil. While these seasonings are good to have on hand in my kitchen, they might not in yours so I am happy to share the recent discovery of a new Thai Ginger Flavor Infused Broth by Swanson as an alternative option — the addictive flavor lends itself to a variety of Asian dishes including the Thai Noodle Seafood Bowl recipe in this article. Mexican Tortilla and Chinese Hot and Sour versions will inspire you to create a variety of global soups in minutes.
Susan’s Posole
There are many versions of this Mexican hominy and pork stew. I enjoyed a bowl recently at a Texas brunch topped with a poached egg and cornbread on the side. In my hearty soup version, I often remove the casings from 1 or 2 spicy-hot Italian sausage links then sauté and drain the meat and stir it into the soup. Substitute chorizo or even tender braised pork cubes. If you make the chicken broth, you can poach an additional chicken breast half in the broth, then dice and stir it into the soup. Garnish servings with crispy-fried or baked tortilla strips and crispy-fried shreds of kale or crumbled queso fresco cheese. Serve with cornbread or, as shown in the photo, a crispy-baked flour tortilla. I cut the tortilla in an attractive lacy design.
2 tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, diced
1 medium carrot, diced
2 ribs celery, diced
2 garlic cloves, minced
1 (15-ounce) can fire roasted tomatoes with juice
1/2 cup (4 ounces) tomato paste, mixed with a little of the broth
4 cups chicken broth, preferably homemade (more if needed)
1/2 cup canned red enchilada sauce
1 zucchini, diced
1 teaspoon sea salt
1 teaspoon roasted ground cumin
1 teaspoon dried oregano
1/ 3 cup minced cilantro
1 (15-ounce) can golden or white hominy, drained, rinsed (Bush’s brand recommended)
Chipotle Tabasco sauce, to taste
In a medium saucepan, heat oil and sauté onion, bell pepper, carrot and celery until tender. Stir in garlic then tomatoes. Add tomato paste, broth, enchilada sauce, zucchini, salt, spices and cilantro. Simmer 10 minutes then add hominy. Reduce heat to low and simmer 30 minutes. Add cooked meat if desired; simmer about 15 minutes more. Soup can be thinned with additional stock. Serve the soup; pass the pepper sauce and add, as desired. Refrigerate leftover soup. Serves 4 to 6.
Broccoli Cheddar Cream Soup
Garnish this comforting American-style soup with broccoli florets, diced bell pepper and shredded cheese. The cheese amount can be reduced or even omitted.
4 to 5 cups chicken broth, using homemade or enriched stock
1 head of broccoli, with florets and peeled stalks, chopped (4 to 5 cups)
1 medium baking potato, peeled, diced
1 medium onion, chopped
1 rib celery
1/2 teaspoon sea salt
3 tablespoons unsalted butter
3 tablespoons flour
2 cups milk
2 cups extra-sharp grated Cheddar cheese, to taste
1/4 teaspoon each nutmeg, thyme and cayenne, or to taste
Additional salt and black pepper, to taste
In a medium saucepan, bring 4 cups broth to a boil; add broccoli, potato, onion, celery and 1/2 teaspoon salt. When nearly tender, reserve a few small pieces broccoli florets for garnish. Simmer vegetables a few more minutes until tender. Melt butter in a medium saucepan and stir in flour; cook 1 to 2 minutes, whisking constantly. Whisk in milk; cook until thickened. Reduce heat; add cheese in 2 or 3 amounts, stirring in thoroughly; keep warm. In a food processor or blender, puree batches of the vegetable soup then whisk it into the cheese sauce. Heat and add seasonings, then additional salt and black pepper, to taste. Thin with additional broth, if desired. Serve hot. Serves 4 to 6.
Gingery Sweet Potato & Peanut Soup
Sweet potatoes are a member of the morning glory family. For this recipe, use sweet potatoes with coppery red skins and bright orange, moist flesh underneath. Sweet potatoes are often incorrectly called yams; however, true yams are more starchy, lower in beta carotene, offer less Vitamins A and C, and must be cooked to remove toxins. Soup toppings might include a dollop of sour cream or a sprinkling of herbs and chopped peanuts.
1 tablespoon vegetable oil
1 tablespoon butter
1 medium onion, chopped
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 small, hot chile, seeded and minced, if desired
1 tablespoon curry powder
1/4 teaspoon ground cinnamon
1 (15-ounce) can diced tomatoes with juice
2 large sweet potatoes, peeled and diced (1-1/2 pounds)
4 cups chicken broth or vegetable stock
2 to 4 tablespoons natural peanut butter, to taste
Juice of 1 lime
Sea salt, to taste
Finely chopped roasted peanuts
Fresh chopped herbs (rosemary, cilantro or snipped chives)
In a large saucepan, heat oil and butter over medium-high heat. Sauté onion and bell pepper for 5 minutes, or until soft. Stir in garlic, ginger, chile, curry and cinnamon; stir 1 minute. Add tomatoes, sweet potatoes and broth to the saucepan. Bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Puree mixture in batches in a food processor or blender. Or use an immersion blender in the pot. Reheat the blended soup and whisk in peanut butter. Soup can be thinned with extra broth or water, if necessary. Add lime juice and salt. Garnish portions with peanuts and herbs. Serves 4 to 6.
Thai Noodle Seafood Bowl
This soup offers a pleasing balance of spicy, salty, sweet and sour flavors. By using ready-made, seasoned broth, this soup will be ready to serve in a short amount of time. You can substitute a thinner rice noodle for this dish, or wheat noodles cooked al dente, like fettuccini or thick spaghetti.
8 to 10 ounces dry, flat rice noodles (Pad Thai noodles or rice fettuccini)
12 to 16 ounces pan-seared salmon filet
12 large shrimp, cooked, deveined
1 hard-cooked egg, cut into quarters
12 snow peas, strings removed
1 tablespoon vegetable oil
1/2 red bell pepper, cut in thin strips
3 green onions, sliced diagonally
1/2 carrot, cut in julienne strips
4 hot red Thai chilies, or 1/2 teaspoon dried chile flakes, as desired
1 (32-ounce) package Swanson Thai Ginger Flavor Infused Broth
1 lime, quartered
Fresh herb leaves: cilantro, mint, basil (choose 1 or more)
Bring a large pot of water to a boil. Turn off the heat and move pot to a cool burner. Add rice noodles and soak 15-20 minutes or until soft and chewy. Drain and rinse with cold water. Drain well again. Prepare the salmon, shrimp, hard-cooked egg and snow peas; set aside. Heat oil in a medium saucepan over medium-high heat. Sauté bell pepper, green onions, carrot and chilies, if used, for 1 minute. Pour in broth and heat mixture; keep warm. Divide noodles among 4 large Asian soup bowls. (Dip in warm water to loosen if they are stuck together.) Top each portion with equal amounts of the salmon, shrimp, egg and snow peas. Reheat broth; ladle into each bowl over the ingredients. Garnish with lime and fresh herbs. Serves 4.
Ginger Miso Chicken Chowder
This flavorful soup can be made with chicken broth, vegetable stock or dashi – the basic Japanese soup stock that takes about 5 minutes to prepare. Sometimes I omit the chicken and substitute cubes of deep-fried tofu. To slightly thicken soup, mix 1 tablespoon cornstarch with 2 tablespoons broth or water, then stir into the soup and boil 1 minute BEFORE adding in the miso paste and chicken.
4 to 5 cups chicken broth
1/2 to 3/4 cup diced new potatoes, with peel
1/2 to 3/4 cup diced carrot
1/2 to 3/4 cup diced fresh shiitake mushroom caps
1/2 to 3/4 cup diced red bell pepper
1/2 to 3/4 cup chopped Napa cabbage
1-1/2 teaspoons Kikkoman soy sauce
2 teaspoons grated fresh ginger
1/3 cup red or yellow miso paste
2 poached chicken breast halves, boned, skinned, diced
2 green onions, thinly sliced
1 teaspoon Asian toasted sesame oil
Seven spice powder, if available (shichimi togarashi) or black pepper
In a medium saucepan, heat 4 cups broth then add all the vegetables, soy sauce and ginger. Simmer on low heat 15 minutes or until potato and carrot become tender. Whisk miso paste into the soup. Add chicken and green onions. Heat soup, but do not allow it to boil. Add the additional cup of broth, if desired. Stir in sesame oil. Sprinkle each portion with spice powder. Serve at once. Serves 4 to 6.
Italian Minestrone
Minestrone is a specialty of central and northern Italy where the soup is often ladled over slices of grilled country-style bread. This tradition stems from medieval times when castle servants spooned wild herb soups into hollowed trenchers – large pieces of bread used as serving plates. The pretty crinkly leaves of Savoy cabbage cook quickly and are high in nutrients including Vitamins C and K. This recipe is from the cookbook, A Taste of Italy, by Susan Fuller Slack (American Cooking Guild).
1/4 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 small head Savoy cabbage
2 ribs celery, chopped
2 carrots, chopped
1 quart beef broth, preferably homemade
1 quart water
4 ounces tomato paste
1/4 cup minced fresh herbs (basil, Italian parsley or marjoram)
3 small zucchini, cut in half-moons
1 cup sliced fresh or frozen Italian green beans or regular green beans
2 cups or 1 (19-ounce) can cooked cannelloni beans or 1 (16-ounce) can Great Northern beans
1 cup cooked cranberry beans or pinto beans
6 ounces genoa salami, diced in small cubes
1/2 cup small pasta shapes like ditalini (short tubes) or conchigliette (little shells)
Sea salt and black pepper, to taste
Freshly grated Parmigiano Reggiano or Pecorina
In a large saucepan, heat oil. Sauté onion and garlic 2 to 3 minutes. Add cabbage, celery and carrots; sauté 5 minutes more. Add broth, water, tomato paste and herbs. Partially cover pan and simmer 30 minutes. Add zucchini, beans and salami; cook 15 minutes. Add pasta; cook until al dente. Add salt and pepper. Serve in large bowls with grated cheese.
Enriched Chicken Broth
Prepare this easy recipe when you need a tasty homemade broth but don’t have hours to cook from scratch.
3 (14-1/2) ounce cans low-sodium chicken broth
2 cups water
1 pound cut-up chicken parts (preferably wings)
1/2 leek, sliced open, rinsed, chopped or 1 medium onion, chopped
1 rib celery, chopped
1/2 carrot, chopped
1 bay leaf
2 sprigs parsley
Pour broth and water into a medium saucepan. Add remaining ingredients. Bring to a boil; reduce to a simmer. Cook 35 to 40 minutes, skimming off any foam that forms on top. Pour through a fine mesh strainer into a large bowl. Use at once or quickly cool and store in the refrigerator up to 3 days. To use stock, scrape off the top layer of fat and bring stock to a boil. Season, as desired. Yields about 6 cups.
Enriched Beef Consomme
A rich homemade beef stock or broth will assure the success of a dish. This quick recipe gives more character and depth to canned beef broth. Start with consommé, if possible, since it is more flavorful. Use this broth for making soup, broth-based fondues, or sip it hot from a teacup or mug. This recipe is from Fondues & Hot Pots by Susan Fuller Slack (Penguin Putnam).
3 (10-1/2-ounce) cans low-sodium beef consommé or 3 cans beef broth
4 cups water
1-1/2 cup decent dry red or white wine
1/2 leek, sliced open, rinsed, chopped or 1 medium onion, chopped
1 garlic clove, chopped
1 rib celery, chopped
1/2 carrot, chopped
1 bay leaf
2 sprigs each parsley and thyme (or 1 teaspoon dried thyme)
1/4 teaspoon black pepper
1 tablespoon tomato paste
Put all the ingredients into a medium saucepan and bring to a boil. Reduce heat to the lowest setting and simmer 15 minutes. Pour through a strainer into a large bowl. Cool and refrigerate. Use within 3 days. Yields about 2 quarts.
Vegetable Broth
You might choose to include or substitute other ingredients like zucchini, turnips, garlic, gingerroot, shallots, brown onions, parsnips or apples. Add depth of flavor to the stock by gently sautéing the leeks or onions, mushrooms and garlic, if used, in a little olive oil until light golden brown. Don’t allow the garlic to darken or burn, or the stock will be ruined.
2 to 3 leeks, sliced open, rinsed, chopped
4 carrots, quartered
3 ribs celery, chopped
1 medium potato, cubed
6 to 8 mushrooms, sliced
1 cup chopped cabbage
5 peppercorns
1 bay leaf
3 sprigs fresh parsley
3 sprigs thyme
8 cups water
2 tablespoons Kikkoman soy sauce
Put all ingredients into a large soup pot. Bring to a boil, then reduce to low and simmer about 1 hour. Cool stock and strain through a fine mesh strainer into a large bowl. Press vegetables to extract as much broth as possible. For a clear broth, strain again through layers of cheesecloth. Cool and refrigerate. Salt as needed. Yields about 2 quarts.
