13 Soups To Survive Blizzards And Other Winter Maladies

From our friends at Food52.com, whose weekly recipe contests we've been featuring on HuffPost Food, comes this great collection of recipes for soups to help you endure blizzards and all manner of winter maladies.

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Smoky Minestrone with Tortellini and Parsley or Basil Pesto

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Food52:

We love WinnieAb's proclivity for combining delicious, nutritious ingredients (like the many vegetables in this soup) with a touch of the indulgent (bacon, cheese tortellini). The smokiness of the bacon permeates the minestrone, imbuing the tomatoey broth with a depth of flavor it wouldn't have otherwise. The bright, rustic pesto (we used parsley, but basil would be great too) is a superb final addition, adding a garlicky, herbal kick.

Get the recipe. Photo: Sarah Shatz

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Food52:

We love WinnieAb's proclivity for combining delicious, nutritious ingredients (like the many vegetables in this soup) with a touch of the indulgent (bacon, cheese tortellini). The smokiness of the bacon permeates the minestrone, imbuing the tomatoey broth with a depth of flavor it wouldn't have otherwise. The bright, rustic pesto (we used parsley, but basil would be great too) is a superb final addition, adding a garlicky, herbal kick.

Get the recipe.

Photo: Sarah Shatz

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Comments

[SapphireBlaze9]

02:03 AM on 02/20/2011

The mushroom soup is awesome. And you can substitute regular brandy for the 'cognac'. Also, this soup is very filling! One bowl of it along with some chicken kept me feeling very full for most of the day. The mushroom-to-soup ratio of the recipe is pretty high, so you really don't have to use as many mushrooms as it says. The broth is the delicious part!

[Realite Bites]

02:51 PM on 02/19/2011

I tried making cream of broccoli soup once - it tasted like pureed broccoli. I don't know what went wrong :(

But these recipes sound delicious - I'm tempted to give soups another try :)

[p00che]

08:33 PM on 02/26/2011

sounds like overcooked broccoli and not enough juice (stock: chicken, beef, vegetable). if you over cook broccoli it comes out like puree. what i think you want to do is cook your garlic, onion, etc, in oil (i like olive) to brown, then stop. add stock, simmer to desired consistency, and color, etc, and than reintroduce the broccoli and cook it down just a bit more. salt & pepper, w/e. done. all balance. i dont know your recipe but you can add some thickeners (im not a trained chef), milk, heavy cream, almond /soy milk, corn starch, etc. you can never be wrong if you enjoy it. ive overcooked many things in my time, and that might be it for you. hope im helping.

[spytheweb]

07:21 PM on 02/14/2011

When i was stationed in Korea and finished swing shift i walked about 4 miles home downtown which in the heart of winter was no joy walk. When i got home my wife was fixing me a bowl of Korean ramen, i was hooked for life.

Now i eat Korean seafood ramen. I use onions, green onions, sausage, shrimp, mushrooms,  clams. There's nothing better on a cold day and it's easy and quick to make.

http://farm4.static.flickr.com/3323/3342404524_6120df1d50_z.jpg?zz=1

[p00che]

08:36 PM on 02/26/2011

that looks delicious!

[Carissa Weibley]

06:47 PM on 01/26/2011

I've never had sweet potato soup, and I'm excited to try it. Sounds perfect for a wintry weekend.

[ninetailedfox]

02:14 PM on 01/26/2011

I have three favorite soups. Butternut squash ranks up there, but my real favorites are beer cheese soup, chicken corn chowder, and chicken tortilla with advocados. The last two are some of the best for winter and colds.

[aphextwin07]

10:28 AM on 01/25/2011

who eats soup on a plate

[macmurph]

06:40 AM on 01/25/2011

Fabulous soup! I substituted chicken sausage and added 2 cups of chopped tomatoes. Great with a loaf of bread and a glass of pinot.

[Lachicavegana Comefrutas]

09:03 PM on 01/22/2011

Making Rajmah, Indian Chili in the slow cooker. And tomorrow, chickpea, kidney bean. Black gram dal, slow cooker. From The Indian Slow Cooker Book.

www.getskinnygovegan.blogspot.com

[jovisco]

07:39 PM on 01/18/2011

Food is super important, especially healthy food and people's perception of it. Help an anonymous student marketing group get the info they need by filling this out... http://www.surveymonkey.com/s/7WGVB9H

[camanokat]

08:37 PM on 01/17/2011

I made Julia Child's Beef Stew last night and OH! was it good. It took nearly 3 hours from start to finish but most of that was oven time. It looks hard but it's really quite simple.

Try it:

http://www.tablespoon.com/recipes/julia-childs-beef-bourguignon-recipe/1/

[Steph Monster]

04:41 PM on 01/17/2011

I love love love this recipe

http://fourgreensteps.com/community/recipes/55/269

[Treehuggindirtworshiper]

12:01 PM on 01/17/2011

I cook on Wednesday evenings for our church. During Lent we serve soup and bread. Nothing says comfort food like a bowl of soup.

[homer winslow]

05:03 PM on 01/17/2011

My wife and I do the same. She makes soup and I bake bread. Being vegetarians, we always make vegetarian soup. There are always several other soups with meat, but ours invariably are the first to go.

[Treehuggindirtworshiper]

10:16 PM on 01/17/2011

I do all the cooking. Have been making a vegetarian version of everything I cook for the church for about 6 years now. I even did a vegan eggplant lasagna once. I don't eat a lot of meat in the summer but I probably more than make up for it in the winter.

[ninetailedfox]

02:16 PM on 01/26/2011

Lent eh? I gave up christianity for Lent. Or was that forever? Ah its all the same to me.

[Mij13]

07:22 AM on 01/16/2011

An old favorite of mine is Julia Child's potato leek soup.

http://www.food.com/recipe/potage-parmentier-potato-leek-soup-julia-child-270731

[Mij13]

06:10 AM on 01/16/2011

Some of these sound wonderful, especially the Butternut and the Cauliflower soups. The Chicken Stoup, however, sounds, (forgive me), stupid. If you're going to make a chicken soup, why waste a good stock and chicken carcass? I always make this soup with leftovers from roasted 5 lbs chicken:

The best Chicken Soup:

Chicken carcass, leftover from roast chicken
2 tbs butter
1 tbs olive oil
1 large onion, finely chopped
1 cup brown rice
2 cups sliced carrots
2 cups sliced celery
2 cloves garlic, pressed
1 bay leaf
2 tbs all purpose flour
1 tbs soy sauce
kosher salt and pepper to taste
2 tbs chopped parsley plus more for garnish

Simmer chicken carcass in two quarts water for 2 hrs. Strain over large saucepan and reserve. Remove meat from carcass and chop. Set aside. Reheat stock and skim fat.
In a large (8qrt) Dutch oven, melt 2 tbs butter and 1 tbs olive oil over medium heat. Add chopped onion. Simmer until soft. Add sliced carrots, celery, garlic, rice, bay leaf and parsley. Stir well. Stir in chicken meat. Stir in flour and stir well to coat all the ingredients. Cover and turn heat to low for five minutes.
Add the stock slowly. Add soy sauce, salt and pepper and stir. Bring to a boil. Lower heat and simmer for two hours.
Ladle soup and sprinkle chopped parsley on top.

[ianmcc]

09:11 PM on 01/15/2011

The top two classics for me will always be chicken noodle and creamy tomato soups, but it's also great to sit back with some classy & sophisticated carrot cashew ginger soup, yum.

[ninetailedfox]

02:18 PM on 01/26/2011

That sounds delicious!