Warm Up with Soup!

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Warm Up With SoupWarm Up with SoupAt last, it's time to slow down and relax. The holiday season is over and we've still got a long, cold winter ahead of us. January is National Soup Month, so what better time to get cozy in the kitchen and do some slicing, dicing, sautéing and simmering for a soul-warming pot of soup.

Spruce Up Your SoupsThere's nothing like a bubbling pot of soup on the stove to chase away the winter chills. We're serving you up a steaming bowlful of hints for making your soups better than ever.* Add Flavor. To help your vegetables reach their full flavor potential, you should saute or roast them before you add them to your soup pot. This process caramelizes the naturally occurring sugars in the vegetables, giving them a much richer, deeper flavor.

Over a medium-high burner, heat a skillet that's big enough to contain your chopped vegetables in a single layer (they will steam instead of caramelize if they're stacked ontop of each other), pour in a small amount of oil, and add your vegetables.

Stir or toss them often enough to keep them from burning, but be patient. Really good browning can take some time. Another way to add flavor to your vegetables is by pan-roasting them in a hot (450 degrees F, 230 degrees C) oven. Toss them very lightly in oil, place them on a sturdybaking sheet in a single layer, and DO NOT COVER THEM. Stir occasionally, and remove when golden-brown.* Add Variety. One of the greatest things about soup is its versatility. You could eat soup every day of the year and never have the same kind twice. If you're bored with your old standards, remember that every cuisine in the world has delicious specialty soups; go exploring! Try coconut milk soup (tom ka gai), hominy stew (posole), Indian lentil soup (daal, or dahl), and for Meat Eaters: Italian meatball soup("wedding soup"), Moroccan lamb and chickpea soup (harira), French seafood stew (bouillabaisse), Greek lemon and egg soup (avgolemono) Cuban black bean soup, or American regional favorites like gumbo, chowder, cioppino, burgoo, frogmore stew, and good ol' chili.

And that's just for starters!* Add Garnish. Not only will a little garnish make your soup look beautiful, but it will add a whole new dimension to each mouthful by introducing a contrasting flavor, texture or temperature. Try a sprinkling of freshly minced herbs or finely grated flavorful cheese.

To cool down a spicy soup or just add a touch of creaminess, stir lime juice, or a little grated ginger, or some finely chopped orange zest, or perhaps a dash of curry powder into some sour cream or plain yogurt. A spoonfulof salsa, or a few chopped tomatoes, bell peppers, scallions, or cucumbers add a cool, fresh taste to your soup.

Finally, add crunch with a topping of croutons, tortilla chips or crackers.***********My Special Thought To You:If God Brings You To It, He'll Bring You Through It!