Hearty Winter Soups

Hearty Winter Soups

With temperatures regularly dipping into the -20°s in Ottawa this January, we need to find ways to keep warm and comfortable. Few things are more comforting than a hearty bowl of soup or stew during the winter. Here are some of our favourite soup recipes from around the web to enjoy this chilly winter season:

Chicken Noodle

Martha Stewart knows the classics, and it’s no surprise how she adds an elegant twist to a family favourite, and it’s so easy to do make. For maximum flavour depth, homemade chicken stock is preferred, but a store-bought chicken broth is acceptable. In a stockpot, bring 3 containers of chicken stock to a boil. Add three slice carrots and simmer until tender. In a different saucepan, bring salted water to boil and cook a small bag of egg noodles for about six minutes. Drain the noodles and add to the soup, along with cooked and shredded chicken meat. Season with salt and pepper. Stir fresh chopped dill and parsley when ready to serve.

Roast Carrot & Fennel

Jamie Oliver recommends this comforting winter soup with hearty vegetables. Peel and trim a large bag of carrots and roast in the oven with two chopped bulbs of fennel and one sliced onion. Add garlic cloves after 20 minutes of cooking, then roast for an additional 20 minutes. When ready, combine in a large pan with two containers of vegetable stock and bring to a boil. Blend with a stick blender after 15 minutes. The dish can be served vegetarian, or topped with a splash of tasty cream to take it to the next level. For an added element, serve with a homemade fennel flatbread.

Celery Soup with Bacon Croutons

Food & Wine offers up this tasty entry into the soup recipe canon. Rich and buttery, this dish perfectly combines comfort food with elegance. In a large saucepan, combine 4 tablespoons of butter, three chopped leeks, two chopped onions, and three chopped garlic cloves. After about twelve minutes on medium high heat, add twelve large celery stalks which have been trimmed and sliced. Cook the celery for about three minutes. Add eight cups of water, bring to a boil, then reduce heat and simmer for about forty minutes. In a skillet, cook a few strips of bacon and pat dry. Melt two tablespoons of butter into the bacon fat and cook bread (three slices, cut into cubes). Puree the soup, and serve with creme fraiche, crumbled bacon, and the croutons.

With great comfort food like this, you’ll never want to go outside this winter.

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