Soups, chowders offer warming winter fare

Today we continue our soup odyssey with savory delights from around the world.

We’ll begin at home with our promised Peaceable Kingdom Corn Chowder, a delectable offering from herbalist Lois Wythe.

This recipe is for a crowd of 20, so cut it down as necessary.

Peaceable Kingdom Corn Chowder

2 green bell peppers, chopped

1 red bell pepper, chopped

4-6 onions, chopped

1/2 stalk celery, chopped

4 potatoes, peeled, chopped

2 carrots, grated

2 cups vegetable broth

2-3 cans evaporated milk

4 cans cream-style corn

LOTS of fresh-ground pepper

Herbs, including parsley 

Cook the first six ingredients in the broth. When soft, turn heat to low, stir in the milk and corn and continue simmering gently for about a half-hour. Just before serving, add lots of pepper (no more salt, the canned corn has enough). Stir in a teaspoonful of your favorite herb blend which includes parsley. (Note from Valle — a little sage in the herbs is great also)!

One of our illustrations shows a great “stir-fry soup,” so without further adieu we’ll present the recipe.

Spicy Tofu/Veggie Stir-Fry Noodle Soup

2 cups sliced mushrooms

1 14-ounce package firm tofu

1 tablespoon plus 1 teaspoon cornstarch

3 cups hot water OR unsalted vegetable broth, heated, divided

2 teaspoons chili paste with garlic (in oriental foods section)

2 tablespoons light soy OR tahini sauce

8 ounces buckwheat soba noodles OR linguini

2 tablespoons oriental sesame oil

2 tablespoons canola oil

1 bunch green onions, chopped with tops

2 tablespoons minced peeled fresh ginger root OR 

2 “coins” preserved or candied ginger, minced

6 large bok choy leaves, cut crosswise into 1/4-inch wide slices

5 ounces snow peas, trimmed if necessary

1 cup heated beef broth or bouillon (optional)

Pour 1 cup hot water or broth into small bowl. Mix in cornstarch, set aside. In another small bowl, combine the second cup water/broth with chili paste w/garlic and the 2 tablespoons soy sauce.

Cook noodles in large pot of boiling salted water until just tender, but firm to the bite. Drain well, toss with 1 tablespoon sesame oil. 

Meanwhile, heat vegetables in a wok or heavy large skillet (I use my old cast iron chicken fryer) over high heat.

Add chopped green onions and ginger, and stir until aromatic, about 30 seconds. Add bok choy and stir 2 minutes.

Add mushrooms and snow peas and stir to coat with the oil. Salt lightly. Add chili paste mixture; cover and boil until vegetables are just crisp/tender, about 1 minute. Uncover, add tofu and simmer until heated through.

Stir cornstarch mixture to combine, add to wok and stir gently until sauce thickens. Add final cup of heated water/broth and stir into veggies. Add remaining 1 tablespoon sesame oil, then stir in noodles.

Heat through, taste for seasoning. At this point you may stir the heated beef broth, if desired (or more water/vegetable broth if necessary). Serve in shallow bowls, spooning broth equally among servings.

From Germany comes this rich and unique offering that uses bread as a thickening.

Butternut Squash and Apple Soup

(Serves 6-8)

1 small butternut squash, halved, seeded, peeled, cut up (2 cups)

3 medium green apples, peeled, cored, coarsely chopped (3 cups)

2 10-1/2-ounce cans chicken

OR vegetable broth

1 1/2 cups water

3 slices white bread, torn up

1 medium onion, chopped (1/2 cup)

1 teaspoon salt

Pinch EACH of dried rosemary and marjoram

Dash fresh ground pepper

1/4 cup whipping cream

Snipped parsley

In large Dutch oven, combine the squash, apples, broth, water, bread, onion, salt, herbs and pepper. Bring to boiling. Reduce heat to simmer and cook uncovered for 45 minutes.

With a hand-held mixer on low, blend soup until well combined and fairly smooth (you may also do this in  increments in a blender container).

Bring pureed soup to a boil, then reduce heat to simmer. Stir in cream, taste for seasoning, then serve immediately.

Garnish each bowl with a sprinkle of minced parsley.

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns to delight her many fans. This is one such column, originally published on Jan. 20, 2008.

  Stir-fry soup? You bet! In a savory broth, this oriental delight tantalizes the tastebuds.
  

    Valle Novak