31 Dec 2024 Time for a winter warmup
By Chef Don Bingham
Nothing says “it’s January” like a fresh pot of soup! The “smoke has cleared” from the hustle and pressures of the holiday season, and it’s time for lighter fare from the kitchen, maybe a few fewer calories, and dishes that are simple to prepare and make it easy to restore the kitchen in record time once the meal has been enjoyed. Another positive aspect of soup cuisine is the delight of being able to get more than one meal from the investment of time and product! Whether it’s stored in the refrigerator for a day or so and revived when there’s no time to cook, or if it’s placed in the freezer for a few meals down the road, there are many positive aspects to making the SOUP the star of the show!
For this new year’s issue, I am sharing recipes for a few of my favorite soups. The Tomato Velvet Soup is one of our regulars. This soup does not use the usual chicken broth, nor does it contain meat, but the base for the soup is equal portions of Vegetable V-8 Juice and Tomato Juice. After adding the spicy flavors of Tabasco and Worcestershire sauce, the hot liquid is thickened with a roux of equal parts of butter and flour; then comes the grated cheese of your choice, the heavy cream for rich velvet texture – and the “SOUP’S ON!”
We like to enjoy this soup with a hearty side of cheddar-flavored Goldfish crackers, and the addition of the Open-Faced Grilled Cheese Toast is an upgrade from the usual grilled cheese sandwich, (although, a grilled pimento cheese is a great second to the gourmet cheese toast). Nancy’s Chicken-and-Rice Soup is a grand time to substitute the “in the freezer” turkey broth from Thanksgiving and use the frozen turkey meat that now sounds palatable again!
We are all about taking advantage of the chile-stew-bisque-soup time of year. Lighten up on the time spent in the kitchen, select that favorite mug from the cabinet and sit in your favorite comfy chair for a dinner of soup and gourmet cheese toast! Bon Appetit with SOUP!
These favorite recipes will make a regular appearance on our family culinary table this month and throughout winter. During these cold winter months, the aroma of tomato and chicken stock coming from the kitchen serves as an announcement that “soup’s on!” Although we will always return to our tried and true favorites, branch out of your soup comfort zone and experiment with a new liquid entree for these winter months. Soup can also make a great gift for the neighbors.
Most of us spend time reflecting and vision-casting during the month of January, with maybe a little dieting thrown in the mix as well! For me, it is a time of introspection, moving past regrets, and accessing the important things, of learning how to encourage those around me. May the new year be filled with the love, grace and peace of Almighty God — our warmest new year’s blessing from the Binghams!
Chicken and Rice Soup
1 medium whole chicken, covered and
cooked until done, 1 to 1 1/2 hours
1 1/2 cups cooked rice
1/2 cup chopped onion
1 cup chopped celery
1 Tbsp. butter
Salt and pepper to taste
Debone chicken, reserve broth (you may want to enrich the broth with some instant chicken stock or butter). Saute onion and celery and cook until tender in 1 Tbsp. of butter. Bring broth to a boil and add rice, onion, and celery and season to taste. Makes a great winter lunch on Saturdays! Serves 10-12.
French Onion Soup for the Card Party
7 cups onions, sauteed in 1 pound of butter
10 cups beef stock
OR 2 large cans beef consommé
10 cups chicken stock
OR 2 large cans chicken broth
1/4 cup Worcestershire sauce
1 cup sherry
Heat ingredients together. Slice French bread, butter and toast until dried and brown. Place a slice of toast in a soup bowl, top with Swiss cheese, then pour hot soup over toast. Serves 20-23.
Tomato Velvet Soup
4 cups good-quality, pure tomato juice
4 cups V-8 Vegetable Juice
1 can of crushed or diced tomatoes with juice
2 Tbsp. Worcestershire sauce
1 Tbsp. hot sauce
1 1/2 cups grated white cheddar cheese
Salt and pepper to taste
1 cup heavy cream
Roux:
4 Tbsp. all-purpose flour • 4 Tbsp. butter
Heat tomato juice, V-8 Vegetable Juice, crushed tomatoes, Worcestershire sauce and hot sauce in saucepan.
In a side skillet, melt butter, add flour, and incorporate into a paste. Cook just long enough to cook away the flour taste.
When tomato/V-8 mixture is near boiling point, whisk in roux to desired velvet consistency. Add white cheddar cheese and gently stir until the cheese is melted. Add heavy cream, stir.
Serve with cheddar-flavored Goldfish crackers on the side.
Open -Face Grilled Cheese Toast
1 loaf of sourdough bread,
cut in 1-inch slices for toasting
Topping:
2 cups of grated cheeses:
cheddar, swiss,
jalapeno, Monterey Jack
1/4 cup mayonnaise
2 Tbsp. diced green chiles
Mix cheese, mayo and green chiles to form spread. Lightly butter on both sides of bread, then spread a generous amount of cheese mixture on top of each piece. Place under grill and toast until cheese melts and toast is lightly browned. Serve with soup of choice.
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