Surviving Winter

Winter has made it's presence, as I sit looking out my kitchen window.  My back yard looks like a  glazed donut, after a icy snow storm has hit central Pennsylvania. Days like today beckon me to stay indoors and cook up a big pot of soup to warm my chilly bones.

Historically soup was a meal of bread soaked in liquid, known as "sop." As it evolved it became known as liquid and a variety of ingredients, with the bread or crackers served on the side. Because soups were usually made with inexpensive, lower quality ingredients, or leftover vegetables, soups had the reputation of being a poor man's food.  Thin soups served with day old bread could feed an entire family more inexpensively than other meals. Soup has always had it's roots in the poverty of lower economical families Thus the name for "Soup Kitchen" was given to charitable organizations who feed the homeless.

Soup is also believed to have healing powers.  Chicken noodle soup, for example, is believed to have healing properties because of it's rich nutrients.

Soup has come a long way over the years and is no longer touted as a poor man's food.  Rich in variety, soup comes in a variety of forms and names. Let's look at a few-

Bisque: a rich soup with a creamy consistency.  Usually contains lobster, shrimp or crab.

Bouillabaisse: a Mediterranean fish soup/stew, made with seveal types of seafood, olive oil, water and seasonings including garlic and parsley, onions, and tomato.

 Ceviche: a Latin American pseudo soup, made from raw fish that has been marinated in lime or lemon juice with olive oil and spices.

Chowder: a hearty North American soup, usually with a seafood and milk base

Connsomme:  a clear broth of multiple layers ( one flavored broth added to another flavored broth), with a meat base, rather than a bone base broth.  It is strained several times to make it clear.

Dashi: the Japanese version of connsomme, made of seaweed and water

Gazpacho: a tomato-vegetable soup served ice cold

Minestrone: an Italian vegetable soup

Potage:a French term referring to a thick soup

Veloute: a velvty French sauce made with stock

Vichyssoise: a simple flavorful pureed potato and leek soup, thickened with heavy cream and served cold

Here is a crockpot soup you may want to try.

Crockpot Taco Soup

1 pound lean ground beef -- browned and drained
2 packages taco seasoning mix
1 16oz can tomatoes with green chilis -- undrained
1 16oz can black beans -- undrained
1 16oz can corn -- undrained
1 can black olives -- chopped or sliced
1 medium onion -- chopped
1/2 bell pepper -- chopped
4 tomatillos (optional) -- chopped

Place everything in a large crockpot, add water, if necessary, to fill. Cook on Low for 5 or more hours until flavors are blended. Top each bowl with a handful of shredded cheddar cheese. Serve with sour cream, taco chips and salsa on the side. Serves 6.

- - - - - - - - - - - - - - - - - -
NOTES : Taco seasoning can be cut in half for those who like it less spicy.

Recipe courtesty of Cooking Cache