This week we are going to head on over to page 35 of our book and learn how to make Supper Soups. I don’t know about you, but I LOVE soup! I could eat it year round, but like most people Richard prefers it in the cooler months so I try to hold off as long as I can. Guess what? It is officially a cooler month! It’s the perfect time to try our hand at a technique that will give us the ability to make hearty homemade soups instead of quickly opening a can of Campbell's! I love soups because they are not only economical (you can stretch them for a long time), but they are also healthy because you control what goes into them. So, without further ado.... let’s get started!

The Technique

Here is our rhyme to help us commit this technique to memory:

Saute an onion, then add vegetables, starch, and meat.

Cook it in a quart of broth for a meal that can’t be beat.

     “The formula is simple- 1 pound of meat, 1 pound of vegetables, 1 quart of chicken broth, 1 onion, 1 cup canned tomatoes, a starch such as potatoes, rice, or pasta, and herbs and/or spices. The technique is simple too- saute the onion until softened, add the remaining ingredients, bring to a simmer, and cook for about twenty minutes.”

    To saute your onion, heat some oil in your soup kettle. Add a chopped onion and cook for about 2 minutes (until soft).

    No vegetable is better than another for soup. Look for the left overs that are threatening to go bad in in your fridge and use them up this way.

    Because we are talking about quick weeknight soups, Mrs. Anderson suggests using meats that don’t need a lot of time to cook. Avoid meats like whole chickens, beef shanks, or ham hocks. Instead go with quick cooking, flavorful meats. She suggests boneless, skinless chicken thighs, pork tenderloin, boneless ham, sausage, shrimp and firm-fleshed fish. Obviously some meats will require pre-cooking while others won’t. They will cook while they are in the soup, but some meats like sausage and ground meat require being browned before being added to the soup. If it won’t cook completely or get the texture you desire by being simmered for 20 minutes it is a good idea to brown it in the kettle before you even begin sauteing your onion. Remove it from the kettle when it is browned and add it back into the soup later.

    Tip: For shredded chicken or fish drop whole pieces of meat into the soup and simmer until cooked. Pull them out of the kettle and shred with a fork when cool enough to handle. Then add them back to the kettle to finish.

    Again, because this soup is made in 30 minutes there will not be deep flavor development. This is where the can of diced or crushed tomatoes comes in. It, along with the onion, will add the subtle flavor the soup would otherwise lack.

    When it comes to your starch the quantities differ. Potatoes are the easiest to remember because they continue in the same pattern as the other ingredients. Here is a break down of the differing quantities:

    1 pound potatoes,

    2 cans of drained beans or hominy,

    1/2 cup of white rice,

or

    2 cups of egg noodles

    After all these ingredients are added together all that is left to do is simmer! Add spices, herbs, salt, and pepper as you deem necessary (I love adding Cumin to soups; it gives them a smoky flavor). There you have it! In 30 minutes you have a magnificent soup that will satisfy your hungry belly. Serve with a slice of homemade bread! MMMMmmmmmmmm.

The Assignment

    Now it is time to test out our new soup knowledge. The assignment for the next two weeks is to try your hand at this technique. You can choose any ingredients you want, but if you are lacking in inspiration and don’t have the book (which of course gives you some suggestions) here is one that I think looks really tasty:

White Bean Soup with Ham and Escarole:

(Just follow the recipe outlined above using these ingredients!)

   

    ~Meat: 1 pound chunk of ham (shredded or cut into cubes)

   ~Vegetables: 8 ounces escarole (rough chopped), 2 medium carrots (peeled and cut)

    ~Starch: 2 cans white beans (dried and rinsed)

    ~Herb: 2 tsp minced fresh rosemary

    As always, once you have completed the challenge come back here to THIS page and post about your experience. What did you make? Was it tasty? Do you have any questions or suggestions? You can even upload a picture of your masterpiece! Get involved and be a part of the conversation. **After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.** Then meet us back here in two weeks for your next How to Cook Without a book Challenge!