Kim's Favorite Soups & Stews
It is one of the most wonderful times of the year! Soup and stew season has a special place in my heart. I have put together a list of some of my cold-weather favorites for you and your family to enjoy. There is nothing that will warm your soul during the chilly New England winters quite like homemade meals. From a spicy and hearty Mexican Chicken Soup to a timeless and beautiful New England Chowder, here are 5 delicious brothy, creamy, meals that are sure to warm your heart this winter here in Maine.
Ingredients:
4 split (2 whole) chicken breasts, bone-in, skin on Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped yellow onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large garlic cloves, chopped
2-1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can of whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas
To Serve:
Sliced avocado
Sour cream
Grated cheddar cheese
Tortilla chips
Directions:
Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onion starts to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.
Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
*Recipe from Barefoot Contessa
Ingredients:
1.4 cup of olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch of Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces.
1 cup of mint leaves, for serving
Yogurt, for serving
Toasted pita, lavash or other flatbread, for serving.
Directions:
Heat 1/4 cup oil in a large pot over medium. Add garlic, onion, and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red pepper flakes, and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
* Recipe from Alison Roman
Ingredients:
1 Tbsp coconut or avocado oil
2 medium shallots
2 cloves of garlic, minced
6 cups peeled & chopped butternut squash
1 pinch each sea salt + black pepper
1 1/2 Tbsp curry powder
1/4 teaspoon ground cinnamon
1 14-ounce can of light coconut milk
2 cups vegetable broth
1-3 Tbsp maple syrup
1-2 tsp chili garlic paste
For Serving
Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk
Directions:
Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Recipe from Minimalist Baker
Ingredients:
3 Tbsp vegetable oil, divided
3 cups coarsely chopped celery
4 bone-in skinless chicken thighs
2 1/2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
7 1/2 cups water
2 cans cannelloni beans
3 tsp chopped fresh rosemary, divided
3 large carrots, peeled, halved lengthwise, and cut crosswise into about 2 cups)
3 Tbsp fresh lemon juice
Garnish: chopped celery leaves, ground black pepper
Directions:
In a medium Dutch oven, heat 1 tablespoon oil over medium heat. Add onion and celery; cook until softened, about 7 minutes. Remove from pot. Add 1 tablespoon oil to pot; heat over medium-high heat.
Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper. Add half of chicken to the pot; cook until lightly browned, about 3 minutes per side. Remove from pot. Repeat with remaining chicken. Gradually stir in 7½ cups water, scraping browned bits from the bottom of the pot with a wooden spoon. Return chicken and onion mixture to pot. Add beans. Add 2 teaspoons rosemary, 1 teaspoon salt, and remaining ½ teaspoon pepper; bring to a boil. Partially cover; reduce heat to medium-low Simmer until chicken is tender, about 30 minutes.
Remove chicken from broth. Add carrots; simmer until beans and carrots are tender, about 30 minutes. Skim fat from the surface, if desired.
Meanwhile, let the chicken cool slightly. Shred meat, discarding bones. Return meat to pot. Stir in lemon juice, remaining 1 teaspoon rosemary, and remaining ½ teaspoon salt. Garnish with celery leaves and pepper, if desired.
*Recipe from Paula Deen Magazine
Ingredients:
8 pounds cherrystone clams, scrubbed
1 Tbsp unsalted butter
8 ounces bacon, cut into 1/2-inch pieces
2 celery stalks, minced
1 large onion, minced
1 garlic clove, minced
2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
1 Tbsp chopped fresh thyme
1 bay leaf
2 Tbsp cornstarch
2 cups heavy cream
Kosher salt, freshly ground pepper
Chopped fresh chives
Oyster crackers
Directions:
Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
Remove the base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans of baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
Divide chowder among bowls. Garnish with chives and oyster crackers.
Recipe from Bon Appétit