Stirring up Comfort

Is there anything more comforting than a steaming bowl of soup on a cold winter’s day? Here are some easy and delicious soup recipes to help you warm up courtesy of NCG.

Creamy Potato and Greens Soup

Six Servings

Ingredients

• 1 tablespoon butter

• 1 tablespoon extra virgin olive oil

• 1 large onion, chopped

• 2 pounds Yukon Gold potatoes, cubed

• 1 bunch kale

• 4 cups vegetable stock

• 1/2 cup white wine

• 1 cup half and half

• 1 teaspoon dried dill

• 1/2 teaspoon salt

• 1/2 teaspoon cracked black pepper

• 5 ounces arugula

• 1 tablespoon butter

• 1 pinch salt

Preparation

1. In a large pot, heat the butter and oil over medium heat, then add the onion. Saute, lowering the heat as the onions soften. When they are golden, after about 10 minutes, add the potatoes. Strip the leaves from the kale and chop the stems, then add the stems to the saute.

2. Add the stock and wine and bring to a boil. Cover the soup and reduce the heat to a simmer. Cook for about 10 minutes, until the potatoes are tender but not falling apart. Scoop out 2 cups of the potatoes and kale stems and put in the food processor. Puree until smooth, then blend in the half and half. Reserve.

3. Chop the kale leaves and add to the potatoes in the pot, and cook for about 5 minutes, until tender. Add dill, salt and pepper. When the soup is hot, stir in the pureed potatoes.

4. Melt the remaining butter in a saute pan over medium heat, then add the arugula and a pinch of salt. Stir and turn until wilted.

5. Serve soup in bowls and garnish with the sauteed arugula.

Serving Suggestion

Want to take this soup over the top? Add a sprinkle of chopped bacon and shredded cheddar on top before serving.

Lemony Lentil Spinach Soup

4 Servings

Ingredients

The High Five

• 2 large carrots, chopped

• 1 cup green or brown lentils

• 1/2 large lemon, seeds removed

• 4 cups fresh spinach, chopped

• 1/2 cup fresh parsley, chopped

Pantry and Kitchen Items

• 4 cups water

• 1 tablespoon extra virgin olive oil

• 1 teaspoon oregano

• 3/4 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

Preparation

1. In a large pot, warm the olive oil over medium-high heat for a few seconds, then add the carrots. When they start to sizzle, lower the heat to medium-low. Stir often for about five minutes.

2. Add the lentils, water, lemon half and oregano. Increase the heat to high and bring to a boil, then reduce to medium-low and place the lid on the pan, slightly ajar.

3. Cook until the lentils are tender and starting to fall apart, about 40 minutes. Use a slotted spoon to remove the lemon, and let cool, then squeeze the soft flesh into the stew.

4. Stir in the salt, pepper, spinach and parsley, and simmer until the spinach wilts, about two minutes. Remove from heat and serve hot.

Serving Suggestion

Serve a small plate of hummus with carrot sticks, cucumber slices and wedges of pita bread on the side of this lentil soup.

Chipotle Lime Chicken and Veggie Soup

6-8 Servings

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 large onion

• 2 cloves garlic, chopped

• 6 cups chicken stock

• 1 teaspoon salt

• 1 teaspoon chipotle powder

• 1 lb. sweet potato, cubed

• 15 oz. canned corn, drained, or 2 cups, frozen

• 15 oz. canned black beans

• 2 cups cooked chicken, shredded

• 2 tablespoons fresh lime juice

• 1/2 cup cilantro

• 1 large avocado

• 1 large lime, wedges

Preparation

1. In a large pot, warm the olive oil over medium-high heat, then add the onions. Stir until they start to sizzle, then reduce the heat to medium-low, and stir occasionally for about 10 minutes.

2. Add the garlic and stir for a minute, then add the stock, salt, chipotle powder and sweet potato. Cover the pot and bring to a boil over high heat, then reduce heat to medium, cover and simmer for about 10 minutes or until the sweet potato pieces are tender when pierced with a knife.

3. Add the canned corn, black beans, chicken and lime juice and return to a boil, then reduce to low and simmer for 5 minutes.

4. Serve in bowls, topped with fresh cilantro and avocado, with lime wedges on the side.

5. The soup keeps for four days, tightly covered, in the refrigerator.

Serving Suggestion

Serve up this flavorful soup with crispy tortillas and, if you prefer, a dollop of sour cream to add a little creaminess.