During below freezing temperature of winter months, staying warm becomes part of the season’s ritual. Outfitting with bomber hats, muffler scarves, insulated mittens, technical base layers and wool socks protects against the cold. Consuming hot and hearty soups comfort and defrost extremities, regardless of geographic location — America, France, Italy, Ukraine, India, Korea and Japan.
Usually, soups are made with consommé, a broth made from simmering water with a combination of vegetables, chicken, beef or fish, with an exception for vegetarian broths. Here’s an excerpt from the history of soup by Chef Mark Gresge of L’Etoile, fine Virginia cuisine:
Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word “restaurant” comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillon, and consommé entered here.
The artic chill has inspired a selection of soups recipes from various food bloggers:
1. Verses from my Kitchen’s American eclectic, Lentil, Bacon and Oregano Soup
2. Smitten Kitchen’s French classic, Soupe à l’Oignon Soup
3. Hogwash’s frugal and hearty Italian, Pasta e Fagioli with Controne, Kale, Carrots, and Porcini Powder Soup
4. Simply Recipes’ Ukranian-rooted, Borscht
5. Veggie Belly’s good South Indian karma, Pineapple Rasam and Tender Coconut Rasam Soup
6. Running with Tweezer’s “animal-friendly” Vietnamese, Vegetarian Pho
7. Meemalee’s pungent & piquant Korean, Sundubu Jjigae
8. No Recipe’s rich and savory Japanese, Tonkotsu Miso Ramen
When it’s too cold to go outside, making enough soup to last for a few days can be an economical alternative to dining in or out. Your taste buds and appetite will be gratified with the intensified flavors of the broth and ingredients. Be adventurous, take a culinary journey in your own kitchen and grab a spoon!