Brrr! It is COLD! Winter Soup Recipes to Help Warm you Up!

It is not supposed to get this cold in Florida! LOL! I do love the cold weather though…it makes me want to get cozy under the covers and eat something warm and comforting…year comfort food! YUM!

Here are some yummy winter soup recipes to warm you up!

Leek and Potato Soup

1 ounce butter
1 pound leeks (sliced)
1 pound potatoes (sliced)
1 pint stock or water
salt and pepper (to taste)
1/2 pint milk
3-4 tablespoons cream
paprika pepper

Melt butter in soup pot and fry potatoes and leeks (save a few leek slices for garnish) for 10 minutes, over low heat, with the lid on. Shake pot occasionally to prevent vegetables from sticking. Add stock and bring to a boil. Season with salt and pepper to taste. Simmer for about 30 minutes. Run soup through sieve and return to pan with the milk. Reheat. and Counter Add cream. This potato soup recipe makes 6 servings. Garnish with leek slices and paprika pepper.

Cream of Fennel Soup

2 tablespoons butter
4 Fennel bulbs, chopped
1 onion, chopped
3 cups chicken stock
3 tablespoons anise liqueur
1/2cup heavy cream
Salt and freshly ground pepper

1. Melt the butter in a soup pot and add the fennel and onions. Stir over medium heat for 10 minutes.
2. Add the stock and salt and bring to a boil, then let simmer for 30 minutes.
3. Puree the soup on a blender until smooth.
4. Add the liqueur, cream and pepper. Do not bring to a boil or the cream may curdle.

Makes 4-6 servings

Baked Winter Squash Soup

4 tablespoons olive oil
1 onion, peeled and chopped
1 butternut squash
1 acorn squash
2 carrots, peeled and chopped
5 cups chicken stock
2 tablespoons brown sugar
2 tablespoons dark rum
1/4 teaspoon ground ginger
Salt
Pinch of cayenne pepper

Cut squash in half and scoop out seeds. Place in a roasting pan and lightly brush the squash with some of the olive oil and sprinkle the brown sugar over them. Bake the squash in the oven at 350f until tender.

Add the rest of the olive oil to a soup pot and cook the onions and carrots for 10 minutes. Add the stock and spices and bring to a boil.

Scoop out the pulp of the cooked squash and add to the stock and let simmer for 10 minutes. Add the rum.

Puree in a blender; adjust the seasonings and serve.

Clam Chowder Recipe

4-5 dozen live clams
1 onion, diced
1/2 lb salt pork (bacon is ok in a pinch)
1 cup whipping cream
1 bunch leeks, finely chopped
3 stalks celery, finely minced
2 carrots, diced
3 large potatoes, diced
1 cup fresh or canned corn kernels
handful of fresh parsley, chopped
pinch of thyme
2 bay leaves
pinch of nutmeg
2 Tblsp flour
2 Tblsp. butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tblsp. Worcestershire sauce
dash of Tabasco

Cut salt pork into 1/2 inch dice. Cut onions into 1/4 inch dice. Brown pork slowly in a cast-iron skillet. Add onions and cook until golden. Wash clams, discarding any that are broken or gaping. Heat them slowly in a pan until they open. Discard any that don’t open. Save juice, after straining to remove any sand. Chop half of the clams coarsely, and leave the other half whole.

Put pork, onions, clam juice and 1 quart boiling water into a big pot. Add leeks, celery, carrots, corn, parsley, thyme, bay leaves, salt, pepper, and a dash of nutmeg. Bring to vigorous boil.

Reduce to a simmer, and add 1 cup scalded whipping cream and the potatoes. Make a roux by browning 2 tbsp flour in the same amount of butter; make it creamy and smooth by adding broth from the chowder pot. Put all the clams into the pot. Simmer slowly, stirring often, until potatoes are just tender. Stir in the roux. Add Worcestershire sauce and a dash of Tabasco. Serve sizzling hot!

Makes 4 – 6 servings

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