New Twists on Old Favorites Heal, Nourish and Soothe
BY: JUDITH FERTIG
Winter season soups on chilly days can warm us, both body and soul. Whatever our food preferences or time constraints, some new twists on traditional favorites will satisfy everyone’s taste buds—with an accent on healthy pleasure. Here’s where to start.
Reinventing the past. From her Colorado mountain home, Jenny McGruther, author of The Nourished Kitchen, celebrates the wisdom of traditional foodways, making nutrient-dense, healing soup broth from bones, water, vegetables and seasonings. McGruther’s twist is to make it in a six-quart slow cooker.
Once her family has dined on organic roast or rotisserie chicken, she simmers the bones with purified water, a bay leaf or two, a few whole peppercorns and a few chopped organic vegetables like onion, carrot and celery on the low setting for 24 hours. Then she ladles the broth through a coffee strainer into another container, refreshes the slow cooker with more water and simmers the bones and seasonings for another 24 hours. Eventually, the broth will have less flavor and color, and that’s when McGruther starts all over again.
“I call this perpetual soup,” she says. She blogs at NourishedKitchen.com.
Slowing it down. With homemade broth on hand, it’s easy to make the Italian winter staple of Tuscan Vegetable Bean Soup. Cookbook authors and slow cooker experts Kathy Moore and Roxanne Wyss, from Lee’s Summit, Missouri, love to make this when they’re working on a cookbook deadline. They simply use what they have in the refrigerator, freezer or pantry.
“With a soup like this you can always substitute one vegetable for another, adjusting the recipe to what you enjoy and have on hand,” advises Moore. The pair blogs at PluggedIntoCooking.com.
Speeding it up. Sometimes, we need a single serving of homemade soup fast. Award-winning recipe developer and cookbook author Camilla Saulsbury, of Nacogdoches, Texas, whips up a Pumpkin Sage Soup that can simmer in a saucepan within minutes, ready to be enjoyed in a mug. READ MORE