Issue Date: January 27, 2008
Recipes for soup you can dig into
These hearty, make-ahead soups tackle midgame munchies.
Whether it's the game, commercials or half-time extravaganza that we love, most of us will indulge in fun, food and drink next Sunday during the Super Bowl telecast.
Then there's the day after the Big Day, when antacid sales are said to jump 20%, and 6% of the workforce calls in sick (no stats are available on how many wish they had).
Feel great during and after the game by offering your guests crowd-pleasing soups -- chicken tortilla, French onion or clam chowder. Each will nourish your guests more than chips. All can be made in advance. And, unlike leftover junk food, these soups will make an appealing meal for days to come.
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Chicken Tortilla Soup
2 Tbs. olive oil
2 medium-large onions, cut into medium dice
4 large garlic cloves, minced
4 tsps. chili powder
2 tsps. dried oregano
2 28-ounce cans crushed tomatoes (try fire-roasted)
1 quart chicken broth
1 16-ounce package frozen corn
2 4-ounce cans green chilies, chopped
2 15.5-ounce cans black beans
4 cups shredded, cooked chicken
1/2 cup chopped fresh cilantro
Tortilla chips, to serve
Heat oil in large soup kettle over medium-high heat. Add onions; sauté until tender, about 4 minutes. Add garlic cloves, chili powder and oregano; sauté 1 minute longer.
Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to 3 days.) Serve warm with tortilla chips.
Makes 4 quarts, serving 10
Per serving: 320 calories, 27g protein, 39g carbohydrates, 7g fat (1g saturated), 48mg cholesterol, 10g fiber, 1,188mg sodium
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French Onion Soup
6 Tbs. butter
6 large sweet onions (5 to 6 pounds), halved, thinly sliced, then cut crosswise
1 tsp. dried thyme leaves
1 cup dry red wine
1/4 cup balsamic vinegar
1/4 cup flour
3 quarts chicken broth
Salt and pepper, to taste
Half a French baguette, sliced 1/2-inch thick (about 20 pieces)
4 ounces grated Gruyère cheese
1/4 cup thin-sliced green onions
6 Tbs. grated Parmesan cheese
Heat butter over medium-high heatin a large, heavy roasting pan set over two burners. Sauté onions, stirring infrequently at first, then more often as onions turn caramel brown, 20 to25 minutes. Add thyme and wine; simmer until wine is nearly evaporated, 1 to 2 minutes. Add balsamic vinegar; cook until evaporated. Stir in flour, then add broth; bring to a boil. Reduce heat to low and simmer, partially covered, 20 minutes. Add salt and pepper.
When ready to serve, transfer soup to an ovenproof soup kettle; bring toa simmer. Adjust oven rack to lower position and turn on broiler. Arrange bread over hot soup in the kettle. Top with Gruyère, then green onions and Parmesan. Broil until cheese is golden brown, 4 to 5 minutes. Serve at once.
Makes 4 quarts, serving 10
Per serving: 341 calories, 13g protein, 40g carbohydrates, 14g fat(8g saturated), 33mg cholesterol, 5g fiber, 1,492mg sodium
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Clam Chowder
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 large onions, cut into medium dice (about 4 cups)
1/2 cup flour
8 6.5-ounce cans minced clams, with clams and juice separated
4 8-ounce bottles clam juice
2 cups water
6 medium boiling potatoes, cut into medium dice
2 large bay leaves
1 tsp. dried thyme leaves
2 cups heavy cream
1/2 cup chopped fresh parsley leaves
Salt and ground black or white pepper
Oyster crackers, to serve
Fry bacon in a large soup pot over medium-high heat until bacon is crispy, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl.
Add onions to the pot; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Whisk in clam juice (from both the drained clams and bottles of juice) and water. Add potatoes, bay leaves and thyme; bring to a simmer.
Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
Add clams, cream and parsley, and season to taste with salt and pepper; bring to a simmer.
Remove from heat and serve immediately with oyster crackers.
Makes 4 quarts, serving 10
Per serving: 393 calories, 17g protein, 32g carbohydrates, 23g fat(13g saturated), 121mg cholesterol, 2g fiber, 1,392mg sodium
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