Brighten winter with weekly soup getaways | Kitchen to Kitchen

By Sidonie Maroon
Posted 1/15/25

The days are short, the skies gray, but we can transform the winter blahs with a soup adventure — a cozy cook-the-books. The cookbook “400 Soups,” edited by Anne Sheasby, is perfect …

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Brighten winter with weekly soup getaways | Kitchen to Kitchen

Posted

The days are short, the skies gray, but we can transform the winter blahs with a soup adventure — a cozy cook-the-books. The cookbook “400 Soups,” edited by Anne Sheasby, is perfect for a recipe romance. With its step-by-step instructions and how-to photos, it’s more than a guide; it’s an invitation to explore the world from your kitchen.

 

Curating the getaway

Every adventure begins with inspiration, and “400 Soups” is brimming with it. The book is a treasure chest of global flavors, from creamy French bisques to spicy Indian dals, hearty Italian minestrones and bright, citrusy Asian broths. Will January bring the earthy comfort of a roasted root vegetable soup or the fiery kick of a Mexican tortilla soup? February might call for the velvety decadence of a classic clam chowder, while March could offer the herbaceous promise of spring with a Greek avgolemono.

The beauty of this challenge is choosing. Each recipe is an opportunity to try something new, to let your taste buds wander far from home even as you stay snug in your kitchen.

 

Setting an alliterative day

Imagine creating “Soup Sundays” where your kitchen is a haven of simmering pots and savory aromas. Marking “Soup Sunday” on the calendar transforms dinner from a task into a tradition, something to anticipate.

 

Knowing your adventure style

Are you a recipe follower or improviser? This adventure invites both. “400 Soups” provides structure, but there’s plenty of room for creativity. Maybe you add a pinch of smoked paprika to a lentil soup or swap out potatoes for parsnips in a chowder. Discover your style — do you measure meticulously or cook with a “little of this, little of that” approach?

 

Building confidence and imagination

Each pot of soup is a lesson in technique. Learn the techniques of building layers of flavor and achieving spice balance. You’ll see recipes as starting points rather than strict instructions. You might even dream up your own soups—perhaps a curry-spiced carrot and coconut soup or a smoky black bean and chipotle stew. This is the magic of a soup adventure: it builds your culinary imagination, one bowl at a time.

 

Exploring textures and color

Soup is a feast for the senses. It’s the vibrant orange of roasted squash, the emerald green of fresh herbs, the creamy swirl of yogurt atop a spicy red lentil soup. It’s the way a hearty stew feels grounding, while a light, clear broth feels peaceful. As you cook, take time to notice the details. May the process be as nourishing as the product.

 

Creating a winter challenge

By the time spring arrives, you’ll have a repertoire of new recipes, a stronger sense of culinary confidence, and the satisfaction of having created something beautiful during the coldest months of the year. So, grab your copy of “400 Soups” (or any soup cookbook that inspires you) and begin! Home is where some of the best adventures happen, with a ladle and a soup pot.

Adventure checklist

•Unpack your adventurous spirit and pull out a favorite soup cookbook or buy a used copy of “400 Soups.”

• Set aside time during the week to read through recipes and decide which ones you’d like to try. Make a grocery list and go out to find the spices, herbs and produce you’ll need. A field trip to The Food Coop or Chimacum Corner Farmstand might bring a smile to your day.

• Give yourself a luxurious amount of time to make your steaming pot of soup on a Sunday, and maybe invite friends or family over to try it. Who knows, you might start something good.

• Mull over what you learned, maybe take a picture or mark the recipe as a winner and look forward to trying something next week. Soon you’ll romance those recipes and look forward to each week’s soup adventure.

Sidonie Maroon is the culinary educator for the Port Townsend Food Co-op. For more recipes on this topic and others, please visit www.foodcoop.coop.

Mi Ga Vietnamese Roasted Chicken Noodle Soup

Serves 4

Make this satisfying, flavorful noodle soup when you have leftover roasted chicken and bones to make stock. It’s easy using the Instant Pot or on the stovetop.

For the Broth

6 cups unsalted chicken broth, preferably homemade

2 tablespoons fresh ginger, minced

4 cloves garlic, minced

1 medium onion, chopped

2 teaspoons fish sauce

1 tablespoon plus 1 teaspoon soy sauce

1 teaspoon Chinese five spice (preferably freshly ground; see recipe below)

1 tablespoon toasted sesame oil (more for the table)

2 teaspoons maple syrup or sugar

1 tablespoon rice vinegar

For the Soup

4 cups baby spinach or bok choy, halved lengthwise and cut on the diagonal into about 2-inch pieces

2 cups roasted chicken, cut into bite-sized pieces

8 ounces dried Chinese noodles (ramen or soba noodles), cooked according to package directions and drained

For the Garnish

½ cup cilantro, roughly chopped

2 scallions, sliced

Toasted sesame oil

Freshly ground black pepper

Instant Pot Method

• Add the chicken broth, ginger, garlic, onion, fish sauce, soy sauce, and Chinese five spice to the Instant Pot. Set to the broth cycle or cook for 30 minutes at high pressure with an instant release. Strain the broth through a sieve lined with muslin to ensure clarity. Bring the strained broth back to a simmer using the sauté setting. Add the spinach or bok choy and cook for about 1 minute. Taste and adjust with toasted sesame oil, rice vinegar, and maple syrup or sugar as desired.

Conventional Method

• In a soup pot, combine the chicken broth, ginger, garlic, onion, fish sauce, soy sauce, and Chinese five spice. Bring to a boil and simmer for 30 minutes. Strain through a sieve lined with muslin until the broth is clear. Return the strained broth to the pot and bring to a simmer. Add the spinach or bok choy and cook for about 1 minute. Taste and adjust with toasted sesame oil, rice vinegar, and maple syrup or sugar as desired.

Final Assembly: While the broth is cooking, prepare the noodles and chicken. Divide the noodles and chicken between four deep bowls. Lightly dust the chicken with a pinch of Chinese five spice. Add the hot broth and top with cilantro and scallions. Let diners add fresh black pepper if they wish.

Tip

• Keep the bowls, noodles, and chicken warm in the oven set at 140°F.

Chinese Five Spice

Makes: ¼ cup

1 tablespoon star anise pieces

1 tablespoon fennel seeds

1 tablespoon ground cassia cinnamon

1 teaspoon whole cloves

1½ teaspoons Sichuan pepper or black peppercorns

• Toast the star anise, cloves, peppercorns, and fennel.

• Mix in the cinnamon and grind into a powder using a spice grinder.