Soup to Warm Your Soul

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Tuesday, 01 February 2011 15:18

debbi When the temperature drops, few things hit the spot better than a big bowl of hearty soup! This week's recipes showcase cream-based soups, chowders and bisques. Whether you're looking for the perfect comfort food or a dish to complement a bigger meal, these thick creamy bowls will soothe the body and soul and are sublime to the last mouthful. (Note: Because of their creamy texture, these soups don't freeze well, so enjoy them when you prepare them.)

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Tomato and Fennel Soup
1 fennel bulb, chopped
1 yellow onion, chopped
1 clove garlic, minced
� cup butter, melted
� teaspoon crushed red pepper
� teaspoon anise seeds
� cup marsala wine
� cup all-purpose flour
8 cups chicken stock
2 (15-ounce) cans diced tomatoes
� cup heavy cream
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
Chopped fresh herbs, to garnish
Parmesan cheese, freshly grated, to garnish
Cook the fennel, onions and garlic in the butter in a saucepan until tender and translucent.� Add the crushed red pepper and anise seeds and saute for 1 minute.� Add the wine, stirring to deglaze the saucepan.� Cook until reduced by �. Add the flour and stir until smooth.� Cook for 1 minute, stirring constantly.� Whisk in the chicken stock and then add the tomatoes.� Simmer for 15 minutes, stirring frequently.� Remove from heat, cool slightly, and puree the mixture in a food processor.� Return mixture to the saucepan over medium heat and stir in cream, sugar, salt and pepper; heat through.� Finish with basil and oregano.� Ladle into soup bowls and garnish with chopped fresh herbs and grated Parmesan cheese.� Serves 6.

Oyster Bisque
2 pints fresh oysters, undrained
� cup butter
1 medium-sized green pepper, chopped
1 medium onion, chopped
1 (8-ounce) package sliced fresh mushrooms
� cup all-purpose flour
�� teaspoon salt
�� teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
2 cups whipping cream
� cup dry white wine
Drain oysters, reserving 1 cup liquid. Set oysters and liquid aside.� Melt butter in a Dutch oven over medium-high heat; add bell pepper and onion and saute 7 minutes or until tender. Add mushrooms and saute for 5 minutes more.� Stir in flour, salt, pepper, nutmeg and paprika. Reduce heat to medium and cook, stirring constantly, 3 minutes.� Gradually stir in reserved liquid and whipping cream; cook 5 minutes or until thickened and bubbly. Stir in oysters and cook 3 minutes or until oysters begin to curl. Stir in wine. Serves 6 to 8.

Spinach and Blue Cheese Soup
6 tablespoons butter
2 cups chopped onion
1 cup all-purpose flour
12 cups chicken broth
4 cups milk
8 ounces blue cheese, crumbled
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup heavy cream
Salt, to taste
Ground cayenne pepper, to taste
1 pound bacon, cooked and crumbled
In a large pot over medium heat, combine the butter and the onions.� Saute for about 3 minutes. Add flour and stir well until mixed.� Add chicken broth, raise heat to high and bring to a boil. Whisk mixture to keep flour from clumping. Add milk, reduce heat to medium and simmer for about 5 minutes. Add the blue cheese and stir until blended. Add the spinach and cook 3 more minutes. Add the cream, bring to just a boil, turn off the heat and stir well. Add salt and cayenne pepper, to taste. Allow to cool and puree in a food processor a little at a time. Ladle into individual bowls and sprinkle with bacon. Serves 10 to 12.

Crabmeat and Mushroom Bisque
6 tablespoons butter, divided
4 tablespoons finely chopped onion
4 tablespoons finely chopped green pepper
1 green onion, finely chopped, use green top only
2 tablespoons chopped parsley
1 cup sliced mushrooms
2 tablespoons flour
1� cups milk
�� teaspoon salt
1/8 teaspoon pepper
� teaspoon mace
Dash hot sauce
1 cup half and half
1� cups crabmeat
3 tablespoons dry sherry
In a medium skillet, heat 4 tablespoons butter.� Add the onion, green pepper, green onion, parsley, and the mushrooms.� Saute until soft but not brown; set aside.� In a large saucepan, heat remaining 2 tablespoons butter.� Stir in the flour and gradually add milk.� Cook, stirring constantly, until thickened and smooth.� Stir in salt, pepper, mace, and hot sauce. Add sauteed vegetables and half and half.� Bring to boiling, stirring constantly.� Reduce heat and add crabmeat.� Simmer, uncovered, five minutes.� Just before serving, stir in sherry.
Serves 4.

Outer Banks Clam Chowder
1 pint clams
4 slices bacon, diced
1 small onion, chopped
1 cup clam liquor and water
1 cup diced potatoes
� teaspoon salt
Pepper
1� cups whole milk
� cup heavy cream
Chopped parsley
Drain clams and save liquor.� Chop clams; set aside.� Fry bacon until lightly brown.� Add onion and saute until tender.� Place bacon and onion in a medium saucepan.� Add clam liquor and water, potatoes, seasonings, and clams.� Cook for about 15 minutes, or until potatoes are tender.� Add milk and cream; heat.� Garnish with chopped parsley. Serves 6.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi�s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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