Soup: 3 recipes perfect for the end of winter and the beginning of spring

I crave soup all year round. For me, there’s no bad time to make (or eat) soup. In the depths of winter, I simmer hearty pots of beans, vegetables, meat, herbs and broth. But at this point in the season, when the promise of spring is just around the corner, I feel especially drawn to lighter soups for support and nourishment.

The great thing about making a pot of soup is that there is enough to share with friends and family for several days of lunch or dinner. The soup also freezes surprisingly well. Place in individual containers or larger, tightly closed containers and freeze for up to 3 months.

A word about making broth: When time permits, I love making homemade broth. I know many cooks think that making stock is time-consuming and somewhat complex. But this is not true. Stock is simply simmering vegetables, poultry, or meat bones with water and seasonings. It really is that simple. And homemade broth is the most important flavor base of any soup; a good broth takes a soup from good to extremely delicious. However, I have also found that many boxed and canned products available in grocery stores are vastly improved over the choices we had a few years ago. Look for organic, low-sodium broth.

These three soups are ideal for late winter/early spring. They’re hearty and nutritious but also full of bright flavors. At the promise of a new season.

Sausage, leek and white bean soup

This is the heartiest of these soups, but it’s also quite light and bubbly. Like all soups, this recipe is very adaptable: you can also add thin slices of Swiss chard, spinach or kale during the last 15 minutes of cooking. Or add slices of lightly sautéed zucchini or winter squash. Serve with warm crusty bread.

For 6 persons.

Ingredients

• 2 tablespoons of olive oil
• 2 leeks, dark green section discarded and white and light green sections sliced ​​lengthwise, washed and thinly sliced ​​OR 1 large onion, chopped
• 2 shallots, thinly sliced
• 2 cloves of garlic, finely chopped
• Salt and freshly ground black pepper
• 1½ tablespoons chopped fresh rosemary or 1½ teaspoons dried and crumbled rosemary
• 8 cups chicken or vegetable broth
• 1 bay leaf
• 2 large carrots, peeled and cut into small cubes
• 2 stalks of celery, cut into small cubes
• 1 cup fresh fennel, cubed
• 1 pound hot or sweet Italian sausage
• One 13.4-ounce can or can of cooked white cannellini beans
• 2 tablespoons fresh basil, cut into thin slices, optional
• ¼ cup finely chopped parsley
• Hot pepper sauce, optional
• Topping: Crispy bread or croutons

Instructions

1. In a large skillet, heat 1½ tablespoons of oil over low heat. Add the leeks (or onion), shallots, garlic, salt, pepper and half the rosemary and cook, stirring frequently, for 15 minutes.
2. Meanwhile, heat a medium-large saucepan with the broth and bay leaf over medium-high heat. Boil the water. Reduce heat to medium-low.
3. Add the cooked leeks and onions to the broth (keep the pan outside) as well as the carrots, celery and fennel. Leave to simmer for 10 minutes.
4. Meanwhile, heat 1 cup of water in the same pan you cooked the leeks in and bring to a boil over high heat. Add the sausages and cook until the water has evaporated, about 5 minutes. Reduce heat to medium and carefully add remaining ½ tablespoon olive oil to pan; cook sausages for 5 minutes or until browned, tossing them gently from side to side. Remove the sausage from the heat and let it cool slightly. Cut into ½ inch pieces. It’s okay if the sausage isn’t completely cooked; it will continue to cook in the soup. Add pieces of sausage to the soup, then add the beans and remaining rosemary. Season with salt and pepper and a little hot pepper sauce (if using hot sausage, omit the hot pepper sauce). Simmer for another 15 to 25 minutes or until the sausage is cooked through and the vegetables are just tender. Add basil (if using) and parsley and season to taste. Serve with warm crusty bread or croutons.

Chicken, vegetable and dill rice soup

You can make this healing soup from scratch by simmering a whole chicken with plenty of vegetables for a rich broth. You will then have a whole cooked chicken to use in the soup as well as leftover meat for salads, sandwiches, tacos, etc. You can also use canned chicken broth and rotisserie-roasted supermarket chicken. I won’t lie. Homemade takes a little more time, but your soup will be much tastier. But if you’re pressed for time, the shortcut provides a really solid soup. In any case, it’s the soup to rely on when you have the impression that winter is dragging on or that you’re in a bad way. Dill and fresh vegetables wake up the soup and make it bright and soothing.

For 6 persons.

Ingredients

The stock*:

• A 3 pound chicken
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 1 large onion, cut into quarters
• ¼ cup fresh parsley, chopped
• Salt to taste
• 6 peppercorns
• 1 bay leaf

*Or use 8 cups canned or boxed chicken broth.

Soup:

• ½ cup white rice, long or short grain
• 1 large onion, finely chopped
• 2 large carrots, peeled and finely chopped
• 2 celery ribs, finely chopped
• 1 to 2 parsnips, finely chopped, optional
• ½ cup fresh parsley, finely chopped
• ¼ cup fresh dill, finely chopped
• Salt and freshly ground black pepper
• 1 ½ cups cooked chicken, thinly sliced ​​or cubed, optional

Instructions

1. Prepare the chicken broth (optional).
2. Place the chicken, carrots, celery, onion, parsley, salt, peppercorns and bay leaf in a large saucepan. Barely cover with cold water and bring to a boil over high heat. Reduce the heat to low, partially cover, and cook for about 1 hour or until the chicken is cooked through (the drumsticks will move easily) and the vegetables are tender. Taste for seasoning, adding more salt or pepper if necessary. Remove the bay leaf. Let cool.
3. Strain the broth from the pot and use it for the soup; any extra broth can be covered and refrigerated for up to 5 days or frozen for several months. Some of the cooked chicken will be used in the soup; leftover meat can be used to make chicken salad, tacos, etc.
4. Prepare the soup:
5. Cook the rice: In a medium saucepan, bring 1 cup of salted water to a boil over high heat. Add the rice, stir, reduce the heat to low, cover and cook until the rice has absorbed all the water and is tender. Remove from heat and reserve.
6. Meanwhile, in a large saucepan, bring the chicken broth to a simmer over medium heat. Add the onion, carrots, celery, parsnips, half the parsley and half the dill, season with salt and pepper. Bring to a boil, reduce the heat to low and cook for about 15 to 20 minutes, or until the vegetables are tender and the soup is flavorful. Add the cooked rice and cooked chicken and simmer for another 5 to 10 minutes. Just before serving, add the remaining parsley and dill. Serve hot.

Roasted Winter Squash and Carrot Soup

This dairy-free vegan soup has a gorgeous rich orange color, a sweet and savory taste profile and will fill you with energy. Serve with winter greens and orange slices or mandarin salad.

For 6 to 8 people.

Ingredients

• 1 large winter squash, such as butternut squash, about 2 to 3 pounds, peeled, seeded and cut into 1-inch rounds
• 3 carrots, peeled, ends trimmed and cut into 1-inch pieces
• 3 1/2 tablespoons olive oil
• Salt
• Pepper
• 2 tablespoons of fresh thyme
• 1 leek, the remains of the dark green part, the ends trimmed, and the white and pale green part cut lengthwise then into small rounds
• 1 ½ tablespoons chopped fresh ginger or 1 tablespoon dried ginger
• 1 ½ tablespoons fresh chives
• 8 cups vegetable or chicken broth
• Toppings: chopped chives, parsley or croutons

Instructions

1. Preheat oven to 450. On a baking sheet, combine squash, carrots, 2 tablespoons oil, salt, pepper, and half of the thyme. Roast for about 20 minutes, stirring once or twice, or until almost tender and the edges of the squash begin to turn golden brown.
2. Meanwhile, heat the remaining tablespoon of oil in a large saucepan over low heat. Add the leeks, ginger, 1 tablespoon chives, salt and pepper and cook, stirring, for 10 minutes. Add the broth and remaining thyme. When the vegetables are almost tender, remove them from the oven and place them in the pan with the broth. Simmer over medium heat, lightly covered, for about 25 minutes. Leave to cool slightly, add the rest of the chives.
3. Puree with an immersion blender, blender or food processor until smooth. Taste for seasoning. Garnish with chives, parsley and/or croutons.

Other favorite soups: