Soup’s On!

As a soup lover, I am regularly overjoyed to have a bowl for lunch or dinner, with a slice or two of my favorite cheese.

Soup can be made with every vegetable and most any meat, fowl, or fish, along with a good-quality stock. And after a day or two in the refrigerator, soup tastes better. Freeze leftovers in pint containers for easy defrosting and portion control.

Fresh tomatoes are great in a salad or a snack, but cooked tomatoes have more nutritional value. This Spicy Tomato Soup is the perfect supper on a chilly evening. For a retro “Campbell soup moment,” include a grilled cheddar cheese sandwich on whole grain bread.

A well-seasoned clear stock is the critical ingredient for Japanese-Style Niçoise Soup. Adding Asian vegetables will transform it into a “fusion soup,” as critics would say. For a heartier soup, add very thinly sliced chicken breast to the simmering stock just before adding the noodles.

Bon appétit!

Spicy Tomato Soup(Serves 6 to 8)3 tablespoons olive oil

1 large onion, chopped

1 leek, white part only, chopped

2 carrots, peeled and chopped

1 stalk celery, chopped

2 large cloves garlic, minced

Sea salt and freshly ground black pepper, to taste

2 teaspoons crushed red pepper flakes, to taste

1 teaspoon fresh basil, chopped

1 teaspoon fresh thyme, chopped

4 28-ounce cans Italian plum tomatoes, with juice

4 cups good-quality chicken stock

1/2 bunch flat-leaf parsley, stems tied with string into a bundle, leaves chopped

1 bay leaf

1 4-ounce piece of Parmesan-Reggiano cheese, shavedTo prepare:Preheat the oven to 400°F.

Toss onion and leek in a bowl with oil.

Scatter them on a baking sheet.

Toss carrots and celery with oil.

Scatter them on another baking sheet.

Sprinkle garlic, salt, pepper, red pepper flakes and fresh herbs over the vegetables.

Bake, until they are brown on the edges, about 10 minutes.

Transfer to a stockpot over moderate heat.

Drain the tomatoes, reserving the juice.

Squeeze the tomatoes to rid them of seeds.

Coarsely chop the pulp.

Discard the seeds.

Add chopped tomatoes and juice to the roasted vegetables in the stockpot.

Season with salt and pepper, to taste.

Stir well.

Add chicken stock, parsley bundle and bay leaf.

Cover the pot.

Bring to a boil.

Reduce the heat.

Simmer 45 minutes.

Remove the parsley stems and bay leaf.

Purée soup in batches with a food processor, until smooth.Taste and adjust the seasonings.

Bring to room temperature.Transfer to containers.

Refrigerate for up to 5 days, or freeze for up to 2 weeks.

To serve, bring soup to a simmer in a heavy non-reactive saucepan over moderate heat.

Taste and adjust the seasonings.

Ladle the soup into warmed bowls.

Garnish with parsley leaves and/or shaved Parmesan cheese.Japanese-Style Niçoise Soup(Serves 4 to 6)6 cups good-quality beef stock

2 cups water

4 tablespoons olive oil

5 large cloves garlic, minced with a big pinch of salt

2 bay leaves

4 sprigs fresh parsley, stems only

6 whole black peppercorns

3 carrots, peeled and thinly sliced on diagonal

3 stalks celery, thinly sliced on diagonal

6 scallions, trimmed, cut diagonally into 2-inch pieces

4 white mushrooms, washed and thinly sliced, or 1 ounce enoki mushrooms, washed, base trimmed and separated

1/2 package cellophane noodles

Few drops toasted sesame oil

1 teaspoon fresh thyme leaves, for garnish

Fresh cilantro leaves, for garnish

Optional: 1 boneless skinless chicken breast, sliced into thin stripsTo prepare:Add beef stock, water, oil and garlic to a large stockpot over high heat.

Bring to a boil.

Tie bay leaves, parsley stems and peppercorns together in a dampened triple thickness of cheesecloth, making a bouquet garni.

Add bouquet garni to stock.

Simmer for 20 to 25 minutes.

Remove the bouquet garni.

Taste and adjust the seasonings.

Add carrots and celery.

Simmer, until barely tender.

Add noodles and chicken, optional.

Simmer, until tender, about 5 to 6 minutes.

Add scallions and mushrooms.

Simmer, just until the vegetables are hot and barely tender.

Taste and adjust the seasonings with sesame oil.

Ladle into bowls.

Garnish with thyme and cilantro leaves.Turkey Vegetable Soup(Serves 4 to 6)3 tablespoons olive oil

1 large yellow or white onion, chopped

1 large leek, white parts only, chopped

4 carrots, peeled and cut into medium dice

2 parsnips, peeled and cut into medium dice

4 stalks celery, cut into medium dice

1 large clove garlic, minced

Sea salt and freshly ground black pepper, to taste

2 teaspoons thyme

6 fresh sage leaves, minced

1 cup green beans, cut into 1-inch lengths

4 cups cooked turkey meat, cut into 1/2-inch pieces

6 cups good-quality turkey stock, or chicken stock

Fistful of parsley leaves, chopped, for garnishTo prepare:Coat the bottom of a large stock pot with oil.

Place over moderate-high heat.

Sauté onion, leek, carrots, parsnips and celery, until they begin to soften.

Add garlic, salt, pepper, thyme and sage.

Sauté, until all the vegetables are crunch tender.

Add enough stock to cover by 1 inch.

Bring to a boil.

Reduce the heat.

Simmer, until vegetables are nearly tender.

Add beans and turkey.

Simmer, until beans are crunch tender.

Taste and adjust the seasonings.

Ladle into bowls.

Garnish with parsley leaves.