Healthy and hearty

February 3, 2015

Having soup for dinner doesn’t have to mean a pot simmering for hours on the stove. It can be a meal you whip up quickly.By Kristy Alpert

Nothing warms you up when the weather is freezing like a big, steaming bowl of soup. But when the family is hungry, who has time to simmer dinner for hours?

“Soups and stews are wintertime’s best comfort foods!” says Debbie Dance Uhrig, founder of The Covered Dish and author of the cookbook Simply Yours. Uhrig also teaches cooking classes at the Midwest Living Culinary & Craft School in Silver Dollar City where she often touts to her students that her favorite thing about simple soups is that you can make them ahead of time to reheat later on the stove, or you can throw a batch together in almost no time at all! “Soups are perfect for entertaining at home since it gives me more time to spend with family and friends.”

Here are three easy recipes that can be prepared quickly and leave your family happy, warm and satisfied.

Sweet Corn Soup

By Ross Demers, chef de cuisine at ocho kitchen + cocktails

8 ears of sweet corn
1 yellow onion
4 garlic cloves
2 quarts chicken stock
2 quarts whole milk
1 Tbsp cumin
½ tsp nutmeg
6 sprigs of cilantro

Cut the corn off the cobs (reserve the cobs) and sauté until lightly charred. Add milk, stock, and corn cobs to a stock pot and bring to a simmer. Remove the cobs and add the roasted corn and onion. Simmer for 20 minutes and puree with a stick blender. Add cumin, nutmeg, and season with salt and pepper. Garnish with cilantro. Serves six.

Wild Rice Soup

By Debbie Dance Uhrig

2 Tbsp butter
1 Tbsp onion, minced finely
¼ C flour
4 C chicken broth
2 C cooked wild rice
½ tsp salt
1 C Half & Half
2 Tbsp dry sherry
Minced parsley or chives

Melt butter in 6 quart kettle and sauté onion until tender. Blend in flour, gradually add broth. Cook, stirring constantly until mixture thickens slightly. Stir in rice and salt. Simmer about five minutes. Blend in Half & Half and sherry. Heat to serving temperature. Garnish with minced parsley or chives. Serves six-eight.

Silver Dollar City’s Potato Leek Soup

By Debbie Dance Uhrig

1 tsp bacon grease
1 teaspoon salt
1 ¼ C onion, diced
1 tsp white pepper
1 ¼ C celery, diced
8 red potatoes, ½ inch diced
¾ C leeks, diced
1 quart whole milk
½ tsp garlic, minced
¾ C heavy cream
1 quart plus 2 C water
2 tsp corn starch mixed with 2 Tbsp vegetable base
Additional ¼ C water
2 Tbsp chicken base

Heat bacon grease in a large stockpot and add onion, leek, celery, and garlic. Cook vegetables until tender. Add to cooked vegetables: water, vegetable base, chicken base, white pepper, and salt. Stir until vegetable and chicken bases are fully combined. Place milk and heavy cream into a microwave safe container and heat in microwave on high for two minutes. Add the hot milk/cream mixture stir thoroughly to combine. Add potatoes, bring to a low simmer and let cook for 15 minutes or until potatoes are tender. Mix in water and cornstarch mixture and continue to simmer until thickened. Serve with a garnish of chopped green onion, shredded cheddar cheese, and bacon bits. Serves 10-12.

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