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Feel the chill? Hot and hearty soup recipes that will warm you through

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So here we are in our Southern California understanding of winter, dining on patios under heat lamps and letting in the T-shirt-wearing heater repairman even though he showed up an hour late.

To survive this cold it’s only natural to turn to soup.

The California Cookbook, our shiny new searchable database of 638-plus tested recipes, has 21 soups that will keep things in your stockpot interesting, be it near-vegan with greens and chickpeas in a light broth or a hearty cioppino crowded with snapper, shrimp and mussels.

You can make this brie and apple soup in an hour. Most of the ingredients you probably already have. The Thai-style turkey soup from Thomas Keller calls for more items but can also be made in under an hour. It’s a good way to use that leftover turkey.

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Here’s where you can duel your demons. That soup with winter greens and chickpeas will make you feel really good about yourself. It’s low in fat and calories and if you skip the grated cheese you can be as vegan as Bill and Al. But then, there’s this French onion soup that will probably be so gooey that thin strands of cheese reach from bowl to mouth.

We have two versions of chicken soup. This Italian wheat harvesters soup comes from Barolo wine producer Domenico Clerico. S. Irene Virbila describes the pleasure of making it this way: “I love the way a simmering stock scents the whole house, the idea that it goes on for hours, the ritual of getting up from my book to stir the pot. And, of course, I love that I can have a taste of Piedmont in my own kitchen.”

This soup, along with most others, gets better after days in the refrigerator, so picking a recipe that yields enough for leftovers or one that you can make on a lazy weekend and have mid-week will reward you meal after meal.

The idea of this Sephardi chicken soup with herbed dumplings is almost too comforting to bear. The broth you make with fresh cuts of chicken then you add some vegetables. Dill and cilantro are the herbs.

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