NEW CASTLE —
The groundhog said six more weeks of winter, and nobody is going to argue with his assessment.
The upside is — we’re closer to daffodils, the swallows returning to Capistrano and sooner rather than later, gardening. There’s already been a glimmer of spring’s promises this week.
But for a little while longer, we need to get through what Mother Nature has bestowed upon us.
So, what’s for lunch or dinner?
Culinary Conversation would love to hear about your favorite recipes for soup.
Thick, thin, creamy, chunky or puréed, soups are versatile and the hearty versions can make a meal complete with bread or a sandwich, and maybe a salad.
What’s also nice about making soup is that often you can use up leftovers.
Many soups can be made in advance and reheated and here’s another tip I learned from my Fannie Farmer cookbook — it is better to season a soup when it is nearly done because as it simmers, it cooks down so any salt you may have put in is intensified.
Some garnishes such as chopped parsley, dill, chives or other herbs, or a sprinkling of Parmesan cheese, crispy croutons or a dollop of sour cream make the final touches.
Vegetable soup is always popular and tomato bread soup is a Tuscan variety. The ham and bean soup and minestrone are double winners. Not only are they filling, they are low in fat, too, and so is everyone’s favorite — chicken noodle.
Ladle up and then share your soup recipes with us.
- 4 tablespoons butter
- 2 carrots, diced
- 2 stalks celery with leaves, diced
- 1/2 onion, chopped
- 1 medium potato, peeled and diced
- Shredded cabbage, or green beans or corn or a mixture of all
- 5 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon finely chopped parsley
- Freshly ground pepper