Winter Warming Soups
Hearty recipes to Beat the Chill
By: totanaliz on: Thu 20 of Dec, 2007 [12:17 UTC] (2145 reads)
Living here in Spain I worried that I would not get to experience that wonderful end-of-autumn chill, the first frost or indeed the nose-freezing drop in temperature associated with other parts of the world at this time of year. And with the crisp, sharp mornings has come the need for good old-fashioned comfort food…the king of which has to be soup. Packed full of nutrients and taste, these recipes are guaranteed to take the edge of the cold and fill you full of health and vitality!
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Stilton and Pear Soup
- 50g unsalted butter
- 3 carrots, sliced
- 1 celery stick sliced
- 2 leeks sliced
- 2 pears peeled, cored and sliced
- 150ml white wine
- 900ml chicken stock
- Salt and pepper
- 150g stilton cheese, or similar
Melt the butter in a pan, and add the celery, carrots and leek and cook for 8-10 minutes until soft. Add the pears and stir.
Pour in the wine and simmer until reduced.Pour in the stock and season.
Bring to the boil, cover and simmer for 10 minutes.
Add the stilton and leave for a few minutes until the cheese has melted, then liquidise in batches.
Garlicky Onion Soup
- 1.1 kg onions, peeled and sliced
- Handful of fresh thyme
- 6 cloves of garlic sliced
- 1 bay leaf
- Olive oil
- Knob of butter
- 1.3 litres of any stock
- Salt and Pepper
- 1 baguette / ciabatta
- Melting cheese – gruyere etc
In a heavy based pan slowly cook al the onions, garlic, thyme and bay leaf in a good glug of olive oil with the knob of butter.Cover and cook slowly for 15 minutes, then turn up the heat and uncover, to add colour.
Pour in the stock and leave to simmer for 20 minutes. When the soup has finished cooking, pour it into bowls and add a good chunk of the bread onto the top. Sprinkle liberal amounts of cheese over the top and allow to melt.
Ginger, Chicken and Coconut Soup
- 750 ml coconut milk
- 475 ml chicken stock
- 4 stalks lemon grass chopped
- 10 peppercorns
- Zest of 1 lime
- 300g boneless chicken cut into thin strips
- 115g mushrooms
- 50g sweetcorn
- 60ml lime juice
- 2 red chillies / spring onion to garnish
Bring to boil the coconut milk and chicken stock, then add the lemon grass, peppercorns and lime zest. Reduce the heat and simmer for 10 minutes.
Strain the stock into a clean the pan and then add the chicken, mushrooms and sweetcorn. Cook for 5-7 minutes until chicken is cooked.
Stir in the lime juice, and then serve with chopped red chillies and finely sliced spring onions.