Hearty & Healthy

            After a busy holiday season there are times when most of us feel like we probably spent more than we intended to, ate more than we should have, and can’t sign up for a gym membership fast enough.

            But if you’re still in the mood to get together with family and friends, a soup social is the perfect solution. It’s a party that’s lighter on your wallet, easier on your waistline and simple to put together – even after returning from your morning workout.

            A soup social is intended to be a relaxed get-together, so make it uncomplicated. All you need is large soup bowls, soup spoons, small bread plates and beverage glasses. A big basket of assorted breads on the table is the perfect centerpiece. Or you could really keep it simple and place your items on the kitchen counter for serving buffet-style.

            If the weather is conducive (and we can get some nice days at SML in January and February), grab some blankets and take your guests out on the deck to enjoy a cool evening with warm bowls of soup.

            When choosing your menu, consider preparing two to three soup selections that will likely please every person on your guest list. Keep in mind that the goal is to have fun with friends with inexpensive and healthy choices. Choose recipes from a few different cuisines and you can make this an international soup-tasting party. Add a couple of fresh-baked breads and a salad with a light dressing and you are all set.

            If you decide to make several soups, think about halving the recipes if your party is small. If you’re planning for a larger crowd, double the batches. You can always freeze any leftovers for an easy lunch or supper down the road.

 

 

RECIPES

 

Mexican Chicken Soup

 

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions

1 cup chopped celery

2 cups chopped carrots

4 large cloves garlic, chopped

2½ quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2-4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

¼ to ½ cup chopped fresh cilantro leaves (optional)

6 (6-inch) fresh white corn tortillas

For serving: Sliced avocado, sour cream, grated cheddar cheese, tortilla chips

 

Preheat the oven to 350. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes. When the chicken is cool enough to handle, discard any skin or bones and shred the meat. Cover and set aside.

 

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery and carrots and cook over medium-low heat for 10 minutes or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into half-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.

 

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Butternut Squash Soup

 

1 butternut squash, peeled

Nutmeg

2 tablespoons unsalted butter

Salt and pepper

1 onion, chopped

6 cups chicken stock

 

Cut squash into one-inch chunks. Melt butter in a large pot. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt and pepper. Serve.

 

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Hot and Sour Shrimp Soup with Noodles

 

8 ounces dried rice noodles (flat, fettuccine-shaped)

1 pound medium shrimp

Salt

A few drops of sesame oil

2 quarts chicken stock, preferably homemade

6 thin slices fresh galangal or fresh ginger

6 garlic cloves, smashed

2 stalks lemongrass (bottom third only, sliced thinly on the bias)

5 shallots, sliced

4 small Serrano Chile peppers, coarsely shredded, including seeds

1/4 cup Thai or Vietnamese fish sauce

3 teaspoons sugar

1/4 cup whole fresh cilantro leaves

1/4 cup lightly chopped Asian basil leaves

1/3 cups freshly squeezed lime juice

1 teaspoon freshly ground black pepper

 

Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft. Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with ¼ teaspoon salt and the sesame oil, and refrigerate.

 

Bring the stock to a boil with galangal, garlic and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.

 

Meanwhile, drain the noodles well and divide among 4-8 bowls. Add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.

 

Divide the soup among the soup bowls, sprinkle with black pepper and serve.