January is National Soup Month. (It’s also National Blood Donor Month, but I’ll leave that topic to the Twilight bloggers.) Here are a half dozen soup recipes from the Blue Kitchen archives—and from fellow bloggers.
My first memory of soup is when I was seven. My mom, my baby brother and I had just come to stay with my grandmother in St. Louis. It was December, and we were arriving from Southern California; the snow outside the train window as we pulled into Union Station was the first I remembered seeing. My grandmother had a big pot of vegetable soup on the stove—its aroma filled her apartment as we walked in.
This sounds like epiphany time for someone who loves food as much as I do, doesn’t it? It wasn’t. To my limited, suspicious seven-year-old palate, the soup was a vegetable-filled nightmare. I fished out the chewy meat bites, probably short ribs, and had visions of starving to death if we stayed at my grandmother’s very long.
Now I love soup in its many varied forms. We’ve posted quite a few soup recipes here over the years. So to celebrate National Soup Month, I thought I’d link to a couple of them here as well as a few delicious looking ones from other bloggers.
Soup Chick: White Lentil and Kale Soup with (or without) Spicy Sausage
How could I not start with a soup from Soup Chick aka Lydia Walshin? Every week, the Rhode Island-based food writer posts several soup recipes. This in addition to writing the always informative The Perfect Pantry. Of the key ingredient in this hearty winter soup, Lydia says,”White lentils are black lentils with the outer skins split and removed. The creamy ivory-colored lentils require no presoaking; they cook quickly and take on the flavors around them.” You’ll find the recipe here.
Roasted Cauliflower and Dill Soup
Pictured at the top of this post, this is one of my soups. Roasting the cauliflower mellows its flavor beautifully, and puréeing part of the soup gives it a creamy quality without adding any cream. And the fresh dill adds a light, refreshing note. You’ll find this recipe here.
The Rowdy Chowgirl: Paris Mushroom Soup
As with many food bloggers, Seattle-based Rowdy Chow Girl is a little bit obsessed. She puts it this way: “I’m interested in agriculture, food production, food politics, and have a passion for feeding the hungry. And I love cheese. I mean I really, really love cheese. I want to marry it.” She also grows her own vegetables and strives to cook food that is sustainable and nourishing.
What caught my eye about her Paris Mushroom Soup is that the earthy puréed soup (the French do love to purée things) is served over a salad of sliced mushrooms, green onions and parsley, giving it a little crunch and texture. You’ll find the recipe here (and you can make it vegetarian by substituting vegetable broth for the chicken broth).
Pro Bono Baker: Black Bean Soup and Cornbread
Every time I read Pro Bono Baker, I come away with some new perspective on food or some new technique to consider. This soup is a perfect example. In virtually every recipe that uses canned beans, you’ll see the phrase “drained and rinsed.” In this recipe, though, Gemma Petrie (Pro Bono Baker) uses the liquor the beans are packed in to help flavor the vegetarian broth. Garlic, cumin, lime juice and a habanero pepper add to that flavor, creating a lively, satisfying winter meal. You’ll find the recipe here, along with one for cornbread, a perfect accompaniment.
The Paupered Chef: Chicken and Smoked Sausage Gumbo
I have to admit, I often read Nick Kindlesperger and Blake Royer’s posts and recipes at The Paupered Chef for the same reason many people watch extreme sports events. They love to do things the hard way. Love it. Need proof? The title of the post for this recipe, written by Nick, is For the Love of Un-Simple Things: Chicken and Smoked Sausage Gumbo. In it, he recounts making his own andouille sausage, hand chopping meat, stuffing it into casings, hanging the sausages overnight and then smoking them. He also uses a whole chicken (his emphasis), including the chicken fat in the roux. The resulting gumbo sounds delicious and authentic, and the entire process is documented with beautiful photographs. You’ll find the recipe here.
Potage Crécy
One more from Blue Kitchen. Preparationwise, this simple, creamy French carrot soup is the polar opposite of Nick’s gumbo. A handful of ingredients and a total cooking time of a little over half an hour once everything’s assembled. But it illustrates beautifully something the French do better than just about anyone—taking a handful of carefully chosen ingredients, nothing arcane or fancy, and preparing them simply to bring out the best of every ingredient. In this case, they take the humble carrot and turn it into an elegantly austere, soul satisfying soup. You’ll find the recipe here.
Okay, it’s your turn. What’s your favorite soup (or soup story)? How will you celebrate National Soup Month?
Hey! Thanks for mentioning my Paris Mushroom Soup! I didn’t know it was National Soup Month, but I’ll certainly enjoy trying some of these. Your story of your grandmother’s “vegetable-filled nightmare” soup made me laugh. I always ate around the celery in my soup as a kid. For some reason, cooked celery was indeed nightmarish…
Terry, thanks so much for including my white lentil soup! This was the very first soup I made with the white lentils I’ve come to love, but don’t often find in the market. Red lentils could sub in for the white ones. I’m so glad soup has its own month now.
I love soup any time of year, but after coming in from a cold winter’s day there is nothing like it to warm the body and spirit. Thanks so much for all the yummy choices. I can almost smell them cooking now. Oh…and love the memory from your grandma’s house. Your vast change of heart about veggies should provide some comfort to mothers with finicky kids.
Rowdy, you’re not alone in your earlier dislike of cooked celery. Celery actually made Huffington Post’s recent list of 10 most polarizing foods. And thanks for the cool recipe—can’t wait to try it!
Lydia, we’ve really been into lentils lately. I mean more into them than usual. We will have to seek out white lentils, and there are a couple of neighborhoods here in Chicago where we can find them. BTW, January is also National Bath Safety Month. Just in case you were wondering.
Thanks, Ronnie Ann! Regarding finicky kids, I think a friend of ours takes some kind of prize. Apparently, for a couple of years, he would eat only peanut butter sandwiches. His pediatrician told his mom not to worry, that he would grow out of it and be just fine. He was right on both counts.
Nice collection of soups here! I love soup and make it often – I’ll definitely be mining some of these for ideas. Interesting observation about using the packing liquid for beans rather than draining and rinsing. I’ve done that before – until the day I actually tasted the “gunk” in some kidney beans. A really sweet, muddy flavor that turned me off. But you’ve given me something to think about and I’ll approach the whole subject with a fresh mind. And National Bath Safety Month? Be still my heart! January is also Prune Breakfast Month. Please contain your excitement. Who thinks of these things, anyway?
I don’t know if you remember us mentioning this when you came to visit, but Steve calls me Soupetta. If I don’t make soup at least once a week, I’m bereft. Our latest favorite is cauliflower, pear, and blue cheese soup. Oh, so simple and such elegant and delicate flavor! We served it as a precursor to a roast goose dinner last weekend and people were moaning.
All so lovely, Terry.
About a month ago I had no idea what a blog was. I have always had a deep passion for food, I love to cook it, eat it and smell it. Someone told me I should write about it so I did. Reading your blog is inspiring. I love how you connect your food with a story in your life. The dishes look amazing. I hope one day I can build something as complete as you have here. I’m actually going to be posting a soup recipe in the next few days. Check it out and let me know what you think. Food101-raf.blogspot.com
I love soups and these recipes look yummy good. Perfect on a cold wintry day or anytime really 🙂
A lovely round-up! Did you know January is also National Oatmeal Month? And Jan. 27 should be a national holiday: National Chocolate Cake Day. Thanks for the delicious posts, week after week.
I love soups packed with spices, noodles and a soft boiled egg — like Kimchi Ramen! I think I celebrate National Soup Month every month!
I love soup and just can’t get enough of it in the colder months. These all look amazing – I’ve already bookmarked quite a few of your recommendations! I can always use more soup inspiration. One of my favorite go-tos is a curried cauliflower soup; like you I like to roast the cauliflower first to maximize its flavor. Happy National Soup Month!
Kitchenriffs, as someone who works in marketing, I know there are armies of PR people out there inventing months. And since there are only twelve, they have to share.
“Soupetta,” I may just ask you to share your cauliflower, pear, and blue cheese soup recipe with me—and possibly with Blue Kitchen readers. It sounds delicious, Mellen! Let’s talk offline.
Thanks, Shauna!
Have fun blogging, raf!
Cynthia—And when it gets hot, we just switch to cold soups!
Kendra, I just saw your molten lave cake recipe in honor of National Chocolate Cake Day. Yum!
Valentina, we’ve recently discovered amazing ramen at Wasabi, a place in our neighborhood. The slow-cooked broth is to die for.
Katherine, thanks for stopping by! It helped me discover your beautiful food website and blog.
January’s kind of National Soup Month by default! I find myself making it at least once a week—lately I’ve been obsessed with puréed vegetable soups and bisques. So satisfying, and so cheap.
I should know it’s soup month, but I didn’t. I have soup ready to post, but the one I most want to make is your cauliflower soup. The creamy with no cream is perfect for how I am eating lately and it’s the star of this post.
I loveee soups. they are perfect for winter like rite now. And thanks for sharing this soup recipe. they look awesome!
viethefoodamateur.
My dad would make one meal, and one meal only (if you don’t count fancying up a John’s pizza before putting it in the oven), and that was milk and rice soup. I don’t think there was anything else in the soup, but he’d stand over that simmering pot, stirring on occasion, for what seemed to me hours. It was one of my favorite comfort foods ever.
He’s passed away now, and I don’t think I’ve thought of this memory in a decade or more. Thanks.
I love all of these soups! I’m especially partial to the black bean and cornbread and the Gumbo! Delicious!
Here’s the soup that we mde in West Cork today
Leek and Borlotti Bean Soup
1 onion
2 stems celery
2-3 carrots
2 leeks
1 potato
I can borlotti beans, drained and rinsed
1 litre vegetable stock
a little oil
handful chopped herbs – coriander, parsley or chervil
Peel and chop the onion.
Chop the celery .
Peel and chop the carrots into quarters lengthwise then chop into a large dice
Peel the potato and chop into cubes.
Clean the leeks and chop into 1cm pieces.
Heat the pan and add a little oil and the onions and celery.
When they are sizzling away stir in the carrots, potatoes and leeks and season with a little salt.
Cook gently for five minutes or until the vegetables have begun to soften.
Add 1 litre vegetable stock and bring to the boil.
Cook for about fifteen mins.
Drain the borlotti beans and rinse. Add to the pot and bring back to the boil.
When everything is cooking away test the veggies, if they are tender give the soup a quick buzz with a hand held liquidiser or a bit of a mash with a potato masher if you don’t have one
Just enough to thicken it. The veggies should be half pureed and half whole,
Taste and season with salt and pepper.
Stir in the chopped herbs and serve
Enjoy
1. Tomato soup↲2. Minestrone soup↲3. Gazpatcho soup↲4. French onion soup↲5. Manhattan clam chowder↲6. Consomme julienne..