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Oct 26, 2006 07:45 PM

Winter soups!

As the weather gets chilly and cold season advances upon us, I find my thoughts turning to soup. I usually make one to two soups a week all winter long. I would love to get recipes/ideas/new things to try. What are some of people's favorite winter soups? What is the soup you crave on a cold, blustery day?

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  1. Vegetable beef barley is great for cold days.

    Also buffalo chicken chowder and chicken soup with matzo balls.

    2 Replies
    1. re: KitchenAid

      What is this buffalo chicken chowder you speak of?

      1. re: ssusu

        1 sm. onion - chopped
        3 ribs celery – chopped

        3 potatoes - cubed
        1/4 cup butter
        1/4 cup all-purpose flour
        3/4 cup milk
        3/4 cup chicken broth
        2 cups diced, cooked chicken
        1/2 cup buffalo wing sauce

        1/4 cup crumbled bleu cheese

        1⁄2 tsp salt

        -In a 2-quart saucepan over medium-high heat, sauté onions, celery and potatoes in butter until tender.
        -Stir flour into pan; slowly whisk in milk and broth.
        -Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.

    2. This is a favorite of mine. Once I make it, we live on it for a week.......tee hee

      Jewish Mother's Chicken Noodle Soup

      One 4- to 5-pound stewing hen or frying chicken (whole), all visible fat removed

      n Four or five stalks celery (diced)
      n One large onion (diced)
      n Four or five carrots (diced)

      Place chicken in a Dutch oven, cover with vegetables and fill with cold water to cover half-way up breast. Add minimal salt and some freshly ground black pepper.

      Stew chicken for about an hour and a half. Remove from heat and place chicken into a large bowl.

      Place stewing broth and cooked vegetables into a blender, cover with a towel (to avoid a kitchenwide explosion) and process until pureed. This may require two batches.

      Place the pureed mixture back into the Dutch oven and add:

      n Four or five stalks celery (diced)
      n One large onion (diced)
      n Four or five carrots (diced)
      n Three or four cups water
      n One large spoonful Better Than Boullion (chicken flavored)
      n One large spoonful Better than Boullion (beef flavored)

      While bringing the pot back up to a simmer, debone chicken, dice or shred into small pieces and return chicken meat to the pot. Season to taste with salt, celery salt, a touch of minced garlic powder and white pepper.

      When pot begins to slowly boil, add one package Kruslix (sp?)or homemade thick-cut noodles.

      This soup is chock full of vitamins (double the norm) and is great for relieving a stuffy head and other cold symptoms. Besides, it just tastes great!!!

      2 Replies
      1. re: pilotgirl210

        A tip for you...instead of putting the broth & veggies in a blender...use an immersion blender right in the pot...They only cost about $20 - 25 and are great for making quick whipped cream also...I use mine all the time

        1. re: LenaNE

          Oh, I've had one for years. Just find it easier to use my blender...and it does a more thorough job, in my opinion. But I'll have to give it another go next time.

      2. Oops.....I cut and pasted this recipe into the above reply and the bullets came out as *n*s. Sorry about that. Also, I saw this recipe made on an early morning television show years ago and have been making it ever since. I'm a mother, although not Jewish, so maybe someone can help me with the proper spelling of the noodles. Thanx.

        1. I made pots of butternut squash soup (from Cooks Illustrated website) and bean & bacon soup recently for a big dinner. The CI squash soup was a huge success. If you go to their site and do a search you should be able to download it - free registration is required. The b & b was also good, really hearty in cold weather.

          I'm planning to make a Cuban black bean soup this weekend and perhaps a mussel and squash curry soup which sounds interesting. We do a variety of lentil soups as well. Our current version is spicy and has lots of kale in it. Another winter favorite is Scotch broth, with lamb, barley and lots of vegetables.

          We both love fish chowders. I made a Portugese fish chowder a couple of weeks ago which DH couldn't get enough of. The recipe is by Jasper White and has fish, chorizo, potatoes and lots of vegetables.

          I usually make soups in big batches and freeze what we can't eat immediately so we always have soup in the freezer.

          4 Replies
          1. re: cheryl_h

            The Cooks Illustrated black bean soup is also very good -- you don't have to soak the beans first, and you use a ham steak for the smokiness.

            1. re: yumyum

              That's the recipe I was planning to use! I'm glad to hear your positive comment.

              1. re: cheryl_h

                Mine turned out a bit salty -- but I didn't use low sodium chix stock as suggested. That would be my only reservation. Oh, and don't be scared of the look of the ham steak when you pull it out of the beans. Ugly but very tasty chopped up and stirred back into the soup.

                1. re: yumyum

                  This is my black bean soup recipe - simple and very good. Add extra cilantro when serving for cilantro lovers.

                  Black Bean Soup
                  serves 8

                  16 oz dried black beans

                  4 slices bacon, cut into 1/4 inch strips

                  1 large onion, chopped

                  3 cloves garlic, minced

                  1 small red bell pepper, chopped

                  1 small yellow bell pepper, chopped

                  1/2 cup chopped cilantro

                  10 cups water

                  1-2 tsp. salt

                  1/2 tsp. pepper

                  Cover beans with 4 inches of water, soak overnight. Drain soaked beans. Combine bacon, onion and garlic in large pot. Cook bacon until crisp and onion is opaque, stirring occasionally. Add beans, water, salt and pepper. Bring to boil, cover and simmer for 1 1/2 hours. Add chopped peppers and cilantro and simmer for 30 minutes. Adjust seasonings if necessary.

          2. Butternut squash is my new favorite. I do it two ways, one with apple and ginger and the other with a sweet potato and garnished with balsamic and gorganzola.

            I also have been really happy with a cannalini bean soup with rape and digitali (sp?).

            Usually I end up doing a chicken and noodle with an old fashioned, wagon train, one egg noodle.