The soup’s on: 3 recipes to savor
Pat Hysko is a little nuts about soup.
“If I had only two things I could eat for the rest of my life, it’d be soup and cookies,” she said.
And she’s not shy about trying to make converts to her way of thinking, either. A long time member of Wichita’s food scene, she’s as likely to invite friends over for a bowl of soup and piece of crusty bread as a fancy meal.
“There’s no way to make soup for two people. I will call the neighbors and say please come over and eat it, tell me what you think.”
Hysko helped start the Midwest Wine Fest and accompanying wine dinners nearly 20 years ago. She’s also been president of the local American Institute of Wine and Food chapter and met her husband, Don, when they were introduced by one of his friends – Julia Child.
Hysko doesn’t have too many rules when it comes to making soup: It’s supposed to be easy, after all. But she does have some suggestions:
Whenever possible, make it a day (or at least half a day) before. That gives the flavors time to meld.
When using fresh herbs, add near the end of cooking time.
Cook creamy soups over low to medium-low heat to avoid scorching the ingredients (and making a mess of the pan).
Don’t toss those leftover vegetable odds and ends; added to broth, they can make a great vegetable soup.
Don’t be afraid to simplify a recipe that calls for, say, soaking and cooking beans from scratch. “That is what cans of beans are for.”
And finally, don’t be shy about sharing something as simple as soup.
“It’s such a great source of hospitality to invite somebody to your home.”
For Hysko, there’s no right or wrong time of the year for soup. But the following recipes are hearty and warming for those cooler fall and winter days.
Lasagna soup
Makes 4 servings
8 oz. lasagna noodles
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 lb. hot or sweet Italian sausage, casings removed
3 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1 15-oz. can crushed tomatoes
1/2 cup chopped fresh basil
1/3 cup grated parmesan cheese
1/4 cup heavy cream or half-and-half
Bring a large pot of salted water to boil. Add noodles and cook as label directs; drain, drizzle with olive oil and toss.
Meantime, heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion and saute until soft. Add sausage, garlic and oregano and saute until sausage is browned. Add tomato paste and cook, stirring, until darkened, about 2 minutes.
Add chicken broth, tomatoes and 1 cup water. Bring to a simmer and cook, uncovered, about 10 minutes or until slightly reduced. Stir in noodles and remaining ingredients and cook about 2 minutes more. Serve topped with additional basil and parmesan if desired.
Adapted from Food Network Magazine
Chunky chipotle pork chili
Makes 4 servings
2 teaspoons vegetable oil
1/3 cup chopped onion
4 cloves garlic, minced
12 oz. pork tenderloin, cut into 3/4-inch cubes
2 teaspoons chili powder
2 teaspoons ground cumin
1 yellow or red sweet pepper, chopped
1 to 2 cups beer or beef broth
1/2 cup bottled salsa or picante sauce
1 to 2 tablespoons finely chopped chipotle peppers in adobe sauce
1 15-oz. can red or pinto beans, rinsed an drained
In a large saucepan heat oil over medium-high heat. Add onion and garlic; saute until tender. In a bowl, toss pork with chili powered and cumin; add to saucepan and cook until pork is browned.
Stir in sweet pepper, beer or broth, salsa or picante sauce and chipotle peppers. Bring to a boil, then reduce heat and simmer about 5 minutes or until pork is cooked through and tender. Add beans, cook until heated through and serve.
From Better Homes & Gardens New Dieter’s Cook Book
Potato cheese soup
Makes 4 servings
2 ribs celery
2 carrots
3 green onions
2 cans chicken broth
8 oz. sharp Cheddar cheese
3 cans cream of potato soup
8 oz. sour cream
Finely slice celery, carrots and green onions. Simmer vegetables in chicken broth 10 to 15 minutes. Add cheese and cook over low, stirring until cheese is melted. Stir in cream of potato soup, simmer 10 minutes, then stir in sour cream and continue cooking until just heated through.
From Pat Hysko
This story was originally published September 14, 2014 at 7:00 AM with the headline "The soup’s on: 3 recipes to savor."