Carol’s Comfort Foods

Yield: 12 Servings

INGREDIENTS

1 lb navy or great northern white dried beans

1 medium sweet onion, finely chopped

10 sprigs of parsley, finely chopped

2 teaspoons rosemary or thyme, finely chopped

1 bay leaf

2 potatoes, peeled and chopped into cubes

2 cloves of garlic, finely chopped

2 cups of ham, chopped into 1 inch cubes

1 medium carrot, chopped into small pieces

1 6 ounce can of tomato paste

8 cups of water or chicken stock

Salt and pepper to taste

PREPARATION

Place dried beans in a large pan and cover with 2 inches of cold water.  Bring to a boil and simmer for 5 minutes.  Remove from heat and cover.  Let sit for 1 hour and then drain the water from beans and set beans aside.

In a large stockpot, combine the beans, herbs, ham, onion, carrot, garlic, tomato paste and chicken stock or water.  Bring to a boil and then cover and simmer for about 1½ hours or until beans and vegetables are tender.  Remove bay leaf and discard before serving.  Serve soup piping hot with salad and crusty bread.

Note: For a vegetarian version, omit the ham and use vegetable stock or water.

Yield: 8 Servings

INGREDIENTS

5 strips of bacon, diced

1 rib celery, chopped

½ cup yellow onion, finely chopped

1 small carrot, peeled and diced

1 red bell pepper, cored, seeded and diced

1 green pepper, cored, seeded and diced

6 fresh basil leaves, chopped and divided

1 teaspoon minced garlic

1 28-ounce can whole tomatoes

1 tablespoon chicken base

1 cup half and half

PREPARATION

Cook bacon in a stockpot.  Drain all but 1-2 tablespoons drippings.  Add celery, onion, and carrot and cook 2 minutes.  Add peppers, half of the basil and garlic, cook for 2 minutes.  Add tomatoes and simmer over medium heat, 5 minutes.  Add the chicken base and stir to dissolve.  Transfer mixture to blender and puree in batches.  Return to the stockpot.  Add half and half and remaining basil.  Simmer over medium heat for approximately 45 minutes.  Top with croutons and freshly chopped basil.

Perfect on a cold, winter’s day!

Yield: 6 Servings

INGREDIENTS

1 tablespoon unsalted butter

1 cup diced celery

1 cup diced onion

1 cup sliced carrots

1 glove garlic, finely chopped

1 teaspoon dried thyme

4 cups chicken or vegetable broth

2 tablespoons cornstarch, dissolved in cool water

¼ cup cheddar cheese powder (optional)

8 ounces sharp Vermont cheddar cheese, grated

¾ cup cream or half and half

Salt and freshly ground pepper to taste

Pinch of cayenne or red pepper (optional)

PREPARATION

Melt the butter in a stockpot.  Add the celery and onions and sauté until the onions are tender and translucent.  Add the carrots, garlic, thyme and broth and simmer for about 15 minutes, until the carrots are tender.  Whisk in the thickener, cheese powder, cheese and cream, stirring until the cheese is melted.  Adjust the seasonings with the salt, pepper and cayenne pepper.  Serve hot with crusted bread. Soups are so easy to make and delicious on those cold, winter nights that we have in much of the country. 

See how easy it is:  Chop up onions and celery and saute until tender; then add carrots, garlic and thyme and continue to cook for about 15 minutes:

 Once the veggies are nice and tender, add in your stock and simmer for about another 20 minutes:

 Next up is to add the cornstarch, heavy cream or half & half, all the grated cheese and remaining spices into the stock pot.  Whisk this thoroughly so the soup stays nice and smooth and creamy and bring to just below a simmer.

 Viola’ you have a creamy soup, full of cheddar cheese flavor.  Serve with a crusted loaf of bread and a salad and you’re in business.  Your friends will think you spent hours in the kitchen making this great soup.   We know better, but I won’t tell.

Source:  King Arthur Flour Website

Houston’s Restaurants are part of the Hillstone Restaurant Group and have locations throughout the United States.  If you have ever had the pleasure of dining at one of the restaurants, you may have tried their baked potato soup.  It’s one of their signature dishes and is delicious.

Yield:  6 Servings

INGREDIENTS

5 medium russet potatoes

3 cups whole milk

½ cup half and half

½ cup sour cream

1 cup shredded sharp cheddar cheese

1 ½ teaspoons chopped chives

Salt and freshly ground pepper, to taste

2 ½ teaspoons unsalted butter

¼ teaspoon celery salt

1 green onion diced, including onion and green

5 strips of bacon diced and fried crispy

1 ¼ teaspoon fennel seeds

PREPARATION

Wash and rub potatoes with butter and bake at 350 degrees F for 1 hour or until tender.  Remove from oven and cool slightly.  When the potatoes have cooled enough to touch, peel the potatoes.  While the potatoes are cooling, add fennel seeds to milk and half and half and scald the milk.  To scald the milk, at a moderate temperature bring the milk to just about boiling, but don’t boil and remove from heat.  Let the milk cool with the fennel seeds in it.

Cut 4 potatoes in half and spoon out cooked potato and place in a food processor.  You should have about 1 ½ - 2 cups of cooked potato.  Dice the 5^th potato and set aside.  To the cooked potato, add sour cream, chives, salt, pepper, celery salt and ½ cup plus 1 tablespoon shredded cheddar cheese.  Strain the fennel seeds from warm milk and discard seeds, pour milk into a sauce pan and add butter and diced potato.  Stir frequently and simmer on very low setting for about 15 – 20 minutes.  When ready to serve, ladle into individual soup bowls and garnish with cheddar cheese, bacon and diced green onions.  Serve with toasted cheese bread strips.

What could be more comforting than a great big bowl of homemade tomato soup. Remember when you would come home from school for lunch and your Mom would have a piping hot bowl of soup ready for you, along with your favorite sandwich? Brings back great memories for me!

SPICY TOMATO SOUP

INGREDIENTS

2 – 28 ounce cans whole tomatoes in juice

1 large onion – rough chop (about 2 cups)

2 teaspoons finely chopped garlic

1 teaspoon finely chopped fresh jalapeno chili pepper including the seeds

2 teaspoon finely chopped and peeled fresh ginger

3 tablespoons olive oil

½ ground cumin

2 ¼ cups reduced sodium chicken broth

1 cup heavy whipping cream

1 tablespoon granulated sugar or to taste

2 teaspoons salt or to taste

PREPARATION

Drain 1 can of tomatoes, discarding juice; puree with remaining can of tomatoes (including the juice) in a blender.

Cook onion, garlic, chili and ginger in oil in a 4-5 quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook stirring 1 minute. Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt and simmer, uncovered, stirring occasionally about 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.

Stir in 1 cup heavy whipping cream and additional sugar and/or salt to taste. Return to saucepan and reheat. Serve piping hot with your favorite sandwich!

I like crunchy croutons and have found that a combination of stove top and oven baked preparation gives me the buttery, crunchy taste and texture that I am looking for in a crouton.

Yield: 2 cups

INGREDIENTS

½ loaf bakery or French bread – cut into ½ inch cubes

1 large clove of garlic – roughly chopped

2 tablespoons olive oil

2 tablespoons unsalted butter

PREPARATION

Preheat oven to 375 degrees F

In a medium saute’ pan, add oil and butter. When the butter is completely melted, add the clove of garlic and cook for about 1 minute or until the garlic starts to brown. When the garlic starts to brown, remove it from the pan. Add the bread cubes and toss in the garlic flavored oil and butter.

Transfer the bread cubes to a baking sheet and place in the oven. Bake for approximately 15-20 minutes, turning occasionally so the croutons are browned on all sides. Remove from the oven when the croutons are lightly browned. Serve with soups or as a topping for salads.

Yield: 6 Servings

INGREDIENTS

4 large baking potatoes, washed

2/3 cup unsalted butter

2/3 cup all-purpose flour

6 cups milk or half and half (can also use a combination of the two)

¾ teaspoon salt

½ teaspoon freshly grated black pepper

4 green onions, chopped and divided

12 slices of bacon – fried crisp and crumbled

1 ¼ cup grated cheddar cheese – divided

1 – 8 ounce sour cream

PREPARATION

Preheat oven to 400 degrees F

Pierce potatoes several times with a fork. Bake for 60 minutes or until tender. Cool and cut in half lengthwise. Scoop out the pulp. Melt butter in a heavy stockpot over low heat. Add flour and stir until smooth. Gradually add milk, stirring constantly, until the mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, ½ cup crumbled bacon and 1 cup grated cheddar cheese. Cook until thoroughly heated. Stir in sour cream. Top individual servings with remaining green onions, bacon and cheese

8-10 Servings

INGREDIENTS

½ lb of bacon – chopped into small pieces

¼ cup olive oil

2 cups yellow onions – finely chopped

½ stick of unsalted butter

2 teaspoons kosher salt

1 teaspoon grated black pepper

1 teaspoon smoked paprika

12 cups low sodium chicken broth

6 cups of medium white potatoes – unpeeled and diced

½ cup all purpose flour

10 cups frozen corn kernels

2 cups half and half

8 ounces of sharp cheddar cheese (white or yellow, whichever you prefer)

PREPARATION

In a large stock pot over medium high heat, cook the bacon until it is crispy. Remove from the stock pot and drain on paper towels. Drain off most of the bacon grease and add more olive oil, if necessary. Reduce heat to medium and add the onions and butter; sauté until the onions are soft and translucent, approximately 10 minutes. Stir in the flour, salt, pepper and smoked paprika. Cook for 3 minutes, stirring frequently. Add the chicken stock and potatoes and bring to a boil and reduce to a simmer until the potatoes are tender. When potatoes are tender, add in half and half and frozen corn kernels. Simmer for about 5 minutes. Add grated cheese and stir until it is fully melted. Season with salt and grated black pepper.

Serve with bacon garnish and additional grated cheese.

Adapted: The Barefoot Contessa Cookbook - 1999

TUSCAN WHITE BEAN AND HAM SOUP

This creamy and flavorful soup recipe can be adapted to a vegetarian diet by eliminating the ham and substituting the chicken broth for vegetable broth.

Serves 4-6

INGREDIENTS

2 tablespoons butter

1 tablespoon olive oil

2 shallots, finely chopped

1 sage leaf

4 cups low-sodium chicken broth

4 15-ounce cans cannelloni beans – drained and rinsed

2 cups ham – chopped into 1 inch cubes

4 cloves garlic – rough chop

½ cup heavy whipping cream

½ teaspoon freshly grated pepper

PREPARATION

Place a medium, heavy stock pot over medium heat. Add the butter, olive oil and shallots. Cook stirring occasionally, until the shallots are softened – approximately 5 minutes. Add the sage, 2 cans of beans and chopped ham and stir to combine. Add stock and bring mixture to a simmer. Add garlic and simmer until the garlic is softened, about 10 minutes.

Remove soup from heat and pour ½ of the soup into a large bowl. Ladle soup in small batches into a food processor or blender and puree until smooth. Return puree mixture to the soup mixture in the stock pot and stir. Add remaining 2 cans of beans and cream into the soup. Bring the soup back to a gentle simmer. Adjust the seasonings with salt and pepper.

Ladle in soup bowls and serve with warm Italian bread. Buon appetito!

FRENCH ONION SOUP AND CHEESE TOASTS

Serves 6

INGREDIENTS

Soup

4 T butter

¼ cup olive oil

4 lbs yellow onions (approximately 8 onions) – halved and thinly sliced

4 cloves of garlic – minced

½ cup dry red wine

2 cans reduced (14.5 oz) reduced-sodium beef broth

2 cans reduced (14.5) reduced-sodium chicken broth

2 cups water

¼ cup chopped parsley

Cheese Toasts

Loaf of French bread – sliced into 8 – ½ inch-thick slices

Butter

1 cup grated Gruyere or Swiss cheese

PREPARATION

Soup

In a large stockpot, heat butter and olive oil and then add onions and garlic, seasoning with salt and pepper. Cook over medium-high heat for approximately 15 minutes, stirring frequently while onions start to soften and become translucent.

Reduce heat to low and continue to cook onions until they are dark golden brown and carmelized, stirring frequently to make sure the onions don’t burn. Add the red wine and bring to simmer for 2-3 minutes. Stir in the broths and water, season to taste and bring to a simmer. Simmer for another 15-20 minutes.

Cheese Toasts

Heat broiler with rack set about 4 inches from the heat. Butter eight slices of French bread and sprinkle with grated Gruyere or Swiss cheese. Place on tin foil or broiler-proof baking sheet and broil for 2-3 minutes until cheese is melted and golden brown.

Serve: Ladle into individual soup dishes and top with cheese toasts and sprinkle with chopped parsley.

PASTA e FAGIOLI SOUP

This is a hearty Italian classic that will warm you up on those cold winter days. Make a large stockpot of this soup and freeze it for a quick meal during the busy workweek.

Serves 6

INGREDIENTS

¼ cup extra-virgin olive oil

1 medium onion – chopped

2 cloves garlic – chopped fine

1 – 28 oz crushed tomatoes with puree

¼ cup chopped fresh basil

2 T chopped parsley

2 – 15 oz Italian cannellini beans

6 cups of chicken stock

Kosher salt and pepper to taste

8 oz mini penne or other small pasta

½ cup Parmesan-Reggiano

PREPARATION

Prepare pasta per instructions. When cooked, drain and set aside.

Heat olive oil in a medium stockpot. Add chopped onions and saute’ until they are soft and translucent. Add garlic and cook for one minute, making sure that it doesn’t burn. Add crushed tomatoes, basil and half of the parsley. Simmer for approximately 5 minutes and then add the chicken stock.

Bring soup to boil and then reduce to simmer. Cook for approximately 15-20 minutes. Add the pasta and bring back to simmer. Garnish with remainder of chopped parsley and Parmesan-Reggiano.

CHICKEN TORTILLA SOUP

Makes 6-8 servings

INGREDIENTS

4 boneless chicken breasts

good olive oil

kosher salt and freshly ground pepper, to taste

2 medium yellow onions – chopped

1 cup chopped celery

2 cups chopped carrots

4 large garlic gloves – chopped

1 – 28 oz crushed tomatoes

2 ½ quarts chicken stock

2-3 jalapeno peppers – seeded and minced

1 tsp cumin

1 tsp ground coriander seed

¼ cup chopped cilantro

Garnishes – cheddar cheese, sour cream, sliced avocado and tortilla chips

PREPARATION

Preheat oven to 350 degrees. Place chicken breasts in a baking pan and rub chicken breasts with olive oil, sprinkle with salt and pepper. Roast chicken breasts for approximately 35-40 minutes, until done. When the chicken has been cooled, shred the meat, cover and set aside.

In a large stock pot, heat 3 tablespoons of olive oil. Add the onions, celery, carrots and cook over medium-low heat for 15 minutes or until the onions start to soften. Add the garlic and cook for 30 seconds, making sure that it doesn’t burn.

Add the chicken stock, tomatoes, including the puree, jalapenos, cumin, coriander, cilantro and salt and pepper to taste. Bring the soup to a boil, then lower the heat and simmer for about 30-45 minutes. Add the shredded chicken and simmer an additional 10-15 minutes. Serve the soup piping hot with grated cheddar cheese, sliced avocado, dollop of sour cream and tortilla chips.

Corn Tortilla Strips

Slice 6-8 corn tortillas in half and then crosswise into 1 inch strips. In heavy frying pan, heat 1 inch of cannola oil until the oil just starts to smoke. In small batches, carefully add the tortilla strips and fry until the strips are lightly browned. Approximately 1-2 minutes. Remove from oil and place on paper towels to drain.

CREAM OF BROCCOLI SOUP

Makes 4-5 main course servings

This is a smooth, creamy and comforting soup. It’s a perfect use for any leftover cooked vegetables that you have in the refrigerator, but my favorite is broccoli. This recipe is designed to use a food processor and I have found that it makes preparation of this soup a breeze.

INGREDIENTS

1 small yellow onion – peeled and quartered

3 T butter

½ cup water

½ cup peeled, cooked potatoes

1 ½ cups chicken broth

½ tsp celery salt

salt & pepper to taste

1 cup cooked vegetable

1 cup heavy whipping cream or half and half

Finely chopped parsley or chives

Finely grated cheddar cheese

PREPARATION

Add onion to food processor and with metal blade, finely chop. Combine chopped onion with butter and water in a large saucepan. Bring it to boil, then simmer until the water has boiled away. Stir constantly to ensure that the onion mixture doesn’t burn. Stir in broth, cooked potatoes, vegetables and seasonings. Bring to boil and then simmer for 5-10 minutes.

After simmer, pour mixture through a strainer, catching liquids into a separate bowl and reserve. Add vegetable solids into the food processor and puree. Pour puree and liquids back into saucepan and stir in the cream. Add salt and pepper to taste. Bring back to simmer.

Serve with garnish or parsley, chives, grated cheese and homemade croutons (see recipe below).

HOMEMADE CROUTONS

INGREDIENTS

1 loaf of french or italian bread – cut into 1 inch cubes

1 stick of butter

PREPARATION

Melt butter in a skillet and add cubed bread. Toss bread cubes in butter, until well coated. Remove from pan and place on a baking sheet. Bake in 375 degree oven for approximately 10-15 minutes, turning once or twice to ensure even browning.

VEGETABLE AND BEEF SOUP

This is a hearty beef and vegetable soup that is perfect for a cold winter evening. It does take a bit of time to make, so I’ll prepare it on the weekend and we’ll have some for the upcoming week. It’s always better the next day anyway, as the flavors have an opportunity to meld.

Makes 6-8 main course servings

INGREDIENTS

2 T olive oil

2 lb boneless beef chuck or sirloin tip roast, cut into ½ inch cubes

4 large carrots, peeled and diced

» Time Saver Tip – use already peeled baby carrots and dice

1 large onion – finely chopped

6 garlic gloves – finely chopped

3 small bay leaves

2 T chopped fresh thyme

6 cups beef broth (low sodium)

2 cups tomato juice

1-28 oz can of crushed tomatoes in juice

1 ½ cups green cabbage – finely chopped

4 large potatoes, peeled and diced

1 cup frozen corn kernels

1 cup frozen peas

PREPARATION

Heat olive oil in large stock pot over medium high heat. Add beef cubes to pot, season with salt and pepper and saute until meat is no longer pink, approximately 5-6 minutes.

Add diced carrots, onion, garlic, bay leaves and thyme. Saute 5-7 minutes, until the carrots and onions start to soften. Add 6 cups of beef broth, 2 cups tomato juice, crushed tomatoes, chopped cabbage and potatoes. Bring to boil and then reduce the heat to simmer, partially covering the stockpot. Simmer until beef and vegetables are tender, about 1 ½ hours. Stir in frozen corn and peas; simmer until tender about 5-10 minutes. Season the soup to taste with salt and pepper.

This is not your typical potato soup. This is a recipe that I picked up during my travels in South America. It’s thick and creamy, with a slight “kick” from the smoked paprika. Again, fix it ahead of time and keep some in the refrigerator for a quick and filling meal during the week.

Makes 6-8 main course servings

INGREDIENTS

2 tablespoons butter

½ cup green onions – chopped

1/2 - 1 tablespoon smoked paprika

1 tsp kosher salt

¼ tsp pepper

3 ½ cups chicken stock

1 ½ lb peeled and quartered potatoes

1 cup half and half

1 egg – separated

¼ cup heavy whipping cream

2 cups cooked corn kernels – drained

2 hard boiled eggs - chopped

2 oz sharp cheddar cheese – garnish

PREPARATION

In a large stockpot, melt butter over medium heat. Add green onions and paprika and cook until onions are tender. Approximately 3-4 minutes. Add salt, pepper, and chicken stock – bring to a boil. Add potatoes and cook until they are tender – approximately 30 minutes. Add milk and bring back to a boil. Reduce heat and add egg white and blend into the soup. Reduce heat and simmer for 5 minutes without stirring. Add egg yolk to the whipping cream and stir into the soup and bring back to simmer. Add the corn kernels and continue to simmer for 3-5 minutes.

Garnish soup with chopped hard boiled eggs, cheddar cheese and chopped green onions.

Vegetarian Option

Use vegetarian vegetable stock instead.