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Warm up for winter with soup

Broccoli-cheddar soup makes a flavorful lunch or wintertime dinner starter. (©iStockphoto.com) Broccoli-cheddar soup makes a flavorful lunch or wintertime dinner starter. (©iStockphoto.com)
  • RecipesMore>>

  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>

By Jorj Morgan
From Live Right Live Well

There's nothing more soul soothing than a huge bowl of steaming, hot soup packed full of healthy veggies and fragrant herbs. Warm soup on a cold day is as alluring as crawling into your favorite pair of well-worn sweatpants, or as captivating as an unforeseen hug from a moody teen.

Homemade soup is not only an easy, quick weekday meal, but it is also a great way to reach out to friends and co-workers with just a little bit of extra effort. Here are a couple of tips to prod you into experimenting with soups this winter season.

 Keep homemade stock on hand

Good stock is the basis of terrific soup. Of course you can substitute with a good quality purchased soup stock. I prefer the unsalted, low-fat version so that I can manage the flavor of the end result. But homemade stock is really a breeze to make and definitely does make a difference in the essence of your soup. Make a homemade chicken stock by placing chicken pieces (like backs and necks) into a soup pot. Fill the pot with water. Add a peeled, sliced onion, some celery tops, carrot pieces and parsley. Bring the stock to a boil, reduce heat and simmer for at least one hour. Strain the liquid through a colander to produce a flavorful, yet simple stock. For an updated twist on chicken stock take a look at my favorite recipe for Chicken Stock with Roasted Vegetables.

Use leftovers and vary a recipe

Don't be afraid to use the veggies and other ingredients that you have on hand. The best soups are often made with yesterday's leftovers. If a recipe lists carrots, celery and fresh rosemary in the ingredients, experiment with substitutions like green or red bell pepper or the change in herbs from rosemary to thyme. Fennel adds a distinct taste and texture, but in a pinch, slices of cabbage will add an interesting twist to soup. Ingredient substitution will peak your interest when cooking great dishes. Homemade soup is the perfect dish to experiment with.

Have some fun with your garnish

Prepare homemade croutons to serve on top of the soup. Or garnish a creamy soup by thinning a tablespoon of sour cream with a few drops of water in a squeeze bottle. Shake well and swirl the mixture on top of the finished soup. Try a slice of grilled bread topped with chopped plum tomatoes and fresh basil in place of crackers. Appearance is the precursor to a great taste experience. Serve your soup in an oversized coffee cup and saucer, or try it in a shallow pasta bowl.

Share with friends

Make a pot of soup - not a bowl. Not only will soup stay fresh for days in the fridge and months in the freezer, but soup often gets better as the flavors successful marry. Keep a pot of soup on the stove for the after-school gang that arrives home with your child. Pour some extra soup into a container and share it with a sniffling friend. Better yet, grab a thermos of homemade soup and take it to work for your next lunch bunch meal!

Whatever the garnish and presentation, or the ingredients that you have on hand, learning to make good soup is a cooking basic that you will love to explore. Just imagine the smiling faces that drift into your kitchen anticipating a taste treat that equals the fragrance created from your homemade soup. It doesn't get better than this - unless of course, you have a baggy sweatshirt that matches those pants!


Jorj Morgan
is the Lifestyle Director of BlueSuitMom.com and the author of "
At Home In The Kitchen," a cookbook due in spring 2001. Please share your favorite soup meal recipes with other BlueSuitMoms.

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