The Main Menu: With January’s arrival, it’s time to put the soup on

By JAN MAIN

It’s cold outside. Damp, frosty and shivery. My pockets are emptier than they were just a few weeks ago. What’s a person to do? Make soup!

Hearty, filling and affordable (soup can be as expensive or as cheap as your finances dictate). As a bonus, they are simple to make and fast.

Here are three suggestions to warm you up and make you smile.

Leek and Potato

This is a classic which begs for a wintery day and a hearty appetite. Leeks are not cheap but they do give a delicate, rich flavour.

However, if you only have onions, use them instead and cook them slowly in the butter until almost melted and very soft, about 10 minutes on medium low.

2 leeks, white part with a bit of the green, thinly sliced
Or 2 onions, peeled and thinly sliced
4 (about 1 lb/.5 kg) potatoes, peeled and diced
2 tbsp (25 mL) butter
4 cups (1 L) chicken stock
1/2 tsp (2 mL) each, dried thyme and black pepper
1 tsp (5 mL) salt
1-2 bay leaves
Salt and pepper
1 cup (250 ml) cream, 5 per cent or 35 per cent or evaporated milk

In a large saucepan over medium-low heat, melt butter. Add leeks and potatoes and cook gently until leeks (or onion) and potatoes are soft. Add chicken stock and cook over medium heat until vegetables are very soft and can be easily mashed with a potato masher or fork. Add thyme, black pepper and salt.

Discard bay leaves. If you wish cream my be added.

Serve immediately with good bread. Makes 4-6 servings.

Corn Chowder

This is comfort food at its best. When I was a child, this soup was made every winter with my grandmother’s recipe.

My mother prepared it as a main course and served it with a hearty, whole-wheat bread followed by a fruit dessert such as apple crisp. We loved it then and I still do!

Tip: Canned evaporated milk, both 2 per cent and whole milk, has double the calcium of regular milk because of the processing which evaporates liquid, thus causing the calcium to be doubled. Also, it has the rich taste and consistency of cream without the fat calories. It works particularly well in soups to give a rich taste and consistency without being 35 per cent cream!

2 large carrots, peeled and coarsely chopped
1-2 potatoes, peeled and coarsely chopped
1 large onion, peeled and coarsely chopped
1/4 cup (50 mL) pearl or pot barley
Water to cover
1 can (14 oz/398 mL) creamed corn
1 can (385 mL) evaporated milk
1 tsp (5 mL) salt
1/4 tsp (1 mL) black pepper

Once carrots, potatoes and onions are coarsely chopped, they need to be finely chopped, either by hand or with a food processor. Put vegetables in a large saucepan with barley and cover with cold water. Bring to boil; reduce heat to medium and cook covered for about 30 to 40 minutes until barley and vegetables are tender.

Stir in corn, milk and season with salt and pepper. Cook over medium low heat until hot. Taste. Adjust seasoning and serve immediately.

My grandmother always served it with a sprinkle of paprika to make it “fancy.”

Vegetable Minestrone

You can vary this recipe with vegetables you may have on hand but this is the basic. Serve with a sprinkling of Parmesan cheese on top and of course, crusty dinner rolls. It’s a meal!

2 tbsp (25 mL) olive oil
2 cups (500 mL) cleaned, sliced mushrooms
1-2 peeled, chopped onions
1-2 carrots, peeled and diced
1-2 celery stalks, diced
1/2 of a red pepper, chopped
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) drained rinsed chickpeas or white navy beans or soybeans
4 cups (1L) chicken or vegetable stock
1/2 tsp (2 mL) each, dried basil and oregano
Das hot pepper sauce or Worcestershire sauce
1 bay leaf
Salt and fresh black pepper to taste
Freshly grated Parmesan cheese (optional)

In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add mushrooms, onion, carrots, celery and red pepper. Cover.

Cook covered about 5 minutes until softened. If necessary, add some chicken stock to keep from sticking.

Add tomatoes with juice, beans, and remaining chicken stock with basil, oregano, hot pepper sauce and bay leaf. Cook 20-25 minutes or until vegetables are just tender. Discard bay leaf. Taste. Season with salt, pepper and more hot pepper sauce if desired.

Ladle into serving bowls and sprinkle generously with cheese. Makes 4-6 servings.