Delicious Winter Soups

Versatile and delicious, these no-fuss soup recipes are filled with good-for-you veggies, oysters, zesty chicken, and more. Bon appetit!

Oyster and Parsnip Bisque

(Makes 8 to 10 servings) 

Ingredients

6 tablespoons unsalted butter 

1 leek, trimmed to 1 inch above the white root, halved vertically, well rinsed and finely chopped 

2 medium shallots, finely chopped (about 1 cup) 

2 medium parsnips, peeled, quartered vertically, and finely chopped 

1 tbs finely chopped fresh thyme leaves 

Salt and freshly ground black pepper 

1⁄2 cup dry vermouth, plus 1 tbs optional 

1⁄2 cup good-quality Chardonnay 

4 tbs all-purpose flour 

4 cups low sodium boxed seafood/fish stock

1 cup finely chopped oyster or chanterelle mushrooms, tough feet removed 

3 (8-ounce packages) Willapoint Oysters (3 cups); don’t discard the brine

1 cup heavy cream 

1 tbs finely chopped fresh thyme leave

Directions

In a 5 1⁄ 2-quart Dutch oven or similarly sized pot, melt butter over medium heat. Add leek, shallots, parsnips, and thyme and season with salt and pepper. Stir to coat. Cook over medium heat, stirring several times, for 15 minutes, until all the vegetables have softened (do not let them color). Add 1⁄ 2 cup vermouth, increase heat to medium-high, and cook down to a glaze, 1 to 2 minutes. Add Chardonnay and cook down to a glaze, 1 to 2 minutes. Scatter the flour evenly over the pot and stir to combine. Whisk in fish stock, and bring to a boil over high heat. 

Reduce to medium/medium-low and cook uncovered for 15 minutes, skimming off any initial foam that rises to the top. 

Purée until frothy smooth with a blender or food processor. Return to the pot. Add mushrooms, oysters, and cream. Bring to a simmer over medium-high heat, reduce to medium, and cook through for 5 to 8 minutes, until oysters are firm and opaque. Taste, and adjust seasonings as needed. Finish with 1 tbs. of vermouth, if desired, and fresh thyme. Serve very hot. 

Onion Soup “Soubise” with Fried Shallots
(Makes 8 servings)

Ingredients

4 tbs unsalted butter

6 medium white onions, halved and thinly sliced (about 8 cups)

Salt and freshly ground black pepper

1⁄3 cup dry vermouth

2 cups heavy cream

5 sprigs fresh thyme, bundled together with kitchen string

2 cups vegetable stock, divided

4 tbs all-purpose flour

1⁄2 cup Chardonnay or another white wine

For the fried shallot garnish:

1 tbs olive oil

1 large shallot, halved vertically and thinly sliced

Salt and freshly ground black pepper

Directions

Melt butter in a 5 1⁄ 2-quart Dutch oven or similarly sized pot over medium heat. Add onions and a generous dash of salt and pepper. Stir to coat, and stirring once or twice, cook gently over medium heat for 5 minutes, or until the onions have just started to soften. You do not want the onions to brown or take on any color.

Increase heat to high. Add vermouth and reduce down to nothing, 2 to 3 minutes. Add cream and fresh thyme bundle. Bring to a boil over high heat and reduce to a simmer over medium/medium-low. Cook uncovered on a low simmer until reduced by half and the onions are tender and sweet, stirring occasionally, about 30 minutes. Remove the thyme bundle and discard.

In a small bowl or measuring cup, gradually drizzle 1 cup of the vegetable stock into the flour, whisking as you go to avoid lumps. Pour mixture into the soup pot.

Increase heat to high and bring soup to a boil, stirring. Add wine and cook down for 5 minutes to reduce. Add remaining 1 cup vegetable stock. Reduce heat to medium and heat the soup through, about 5 minutes. Taste, and adjust seasonings.

To prepare the shallots, heat olive oil in a small sauté pan over high heat. When oil starts to sizzle and move around the pan (2 or 3 minutes), add shallots all at once and season to taste with salt and pepper. Toss shallots to coat and distribute evenly. Continue cooking, tossing, until shallots are golden brown, about 3 minutes. Drain on paper towels.

Serve the hot soup garnished with a small mound of shallots.

Three-Cheese and Cider Soup with Apples and Four-Spice Croutons
(Makes 4 to 6 servings)

Ingredients

3 tbs unsalted butter

1 large shallot, finely chopped

3 cloves garlic, finely chopped

Salt and freshly ground black pepper

3 tbs all-purpose flour

3 cups unsalted chicken stock or vegetable stock

3⁄4 cup fresh apple cider (not concentrate)

1 cup grated Comté cheese

1⁄2 cup grated Gruyère cheese

1⁄4 cup grated Parmesan cheese

2⁄3 cup heavy cream

For the croutons:

2 tbs olive oil

1⁄2 small day-old baguette, cut into 1⁄4-inch cubes

1 1⁄2 tsp quatre épices (see blend recipe in head-note)

Generous pinch of salt

For the garnish:

2 Granny Smith apples

Juice of 1⁄2 lemon

Directions

In a 5 1⁄ 2-quart Dutch oven or similarly sized pot, melt butter over medium heat. Add shallot, garlic, and a generous dash of salt and pepper. Stir to combine. Cook until vegetables are just softened, 5 minutes. Add flour, stir to coat vegetables, and cook for 1 minute. Whisk in stock and bring to a boil over high heat. Add apple cider and reduce by approximately 1⁄4 cup. Reduce heat to medium. Stir in the three cheeses until melted. Simmer another 5 minutes. Add cream and cook gently over medium heat for 10 minutes, whisking occasionally. Taste, and adjust seasonings as needed.

Meanwhile, prepare the croutons. In a large sauté pan, heat olive oil over medium-high heat until it just begins to bubble and move across the bottom of the pan. Add bread cubes and toss to coat completely with the oil. Sprinkle the quatre épices evenly over the croutons. Toss to coat. Season lightly with salt. Continue cooking until croutons are light golden brown. Remove from pan and drain on paper towels. Reserve warm. (Note: Once the croutons have cooled, seal them in a plastic container and hold a few days at room temperature. Reheat briefly in a 425-degree oven or in a sauté pan over medium heat to crisp before serving.)

Just before serving, slice apples and toss with lemon juice. To serve, ladle the hot soup into shallow bowls. Top each with a small mound of warm croutons. Arrange 3 or 4 slices of apple on the edge of each bowl, or arrange on a plate, for dipping into the soup.

Rustic Sausage, Cabbage and Potato Soup

(Makes 8 servings)

Ingredients

1 pound sweet, ground pork sausage

Salt and freshly ground black pepper

1 medium onion, peeled, halved and very thinly sliced (about 1 1/2 cups)

1/2 medium head green cabbage, outer leaves removed, cored, and very thinly sliced (about 5 cups)

6 cups low-sodium chicken stock

2 cups water

2 cups skin-on, scrubbed fingerling Yukon Gold potatoes, halved or cut to equal size

1 tsp salt

1/2 tsp freshly ground black pepper

1 tsp dried sage leaves or ground sage

2 tbs Chardonnay

1/2 cup sour cream

1/4 cup finely chopped fresh parsley

Directions

Heat a 5 1/2-quart Dutch oven or similarly sized pot over medium heat. Add sausage, breaking up with your fingers to crumble. Season lightly with salt and pepper.  Stir until evenly browned and cooked through over medium high heat, about 5 minutes. Drain off all but one tablespoon of excess fat and discard. Add onion and cabbage, and season lightly with salt and pepper. Stir to coat and combine. Cook until just wilted, about 10 minutes.

Add stock, water, potatoes, salt, pepper, sage, and wine. Bring to a boil over high heat, reduce heat to medium/medium low and cook uncovered, 25 to 30 minutes, or until the cabbage is tender. (Note: You can stop at this point, cool, refrigerate and cover overnight). To finish, whisk in sour cream and parsley. Bring to a boil and heat through. Taste and adjust seasonings as needed. Serve immediately.

Tomato and Basmati Rice Soup with Fresh Thyme and Sherry Vinegar

(Makes 8 large servings)

Ingredients

2 tbs olive oil

10 large cloves garlic, peeled, crushed and coarsely chopped

1 small onion, coarsely chopped

Salt and freshly ground black pepper

2 tsp Sherry vinegar (or substitute Sherry wine)

Two 28-ounce cans whole San Marzano plum tomatoes

1 bundle of ten fresh thyme sprigs, tied together with kitchen string

3 cups chicken stock or water

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes

1 tsp honey (more or less to taste)

1/2 cup Basmati rice

Garnish:

Sour cream

Fresh thyme sprigs

Directions

Heat olive oil over medium heat in a 5 1/2-quart Dutch oven or similarly sized pot. Add garlic, onion and season lightly with salt and pepper. Stir to coat. Reduce heat to medium low and cook until softened, about 5 minutes. Add Sherry vinegar and cook for 30 seconds to reduce. Add canned tomatoes, thyme bundle, chicken stock, salt, pepper, red pepper flakes and honey. Bring to a boil over high heat and reduce to medium low. Cook uncovered for 25 minutes.

Remove and discard the fresh thyme bundle. Blend mixture with a food processor or blender until smooth. Return mixture to the pot. Add rice, stir to combine, and bring to a simmer over high heat. Reduce heat to medium low and cook until the rice is soft and the soup has thickened, about 30 minutes. Taste and adjust seasonings. The soup will thicken as cooking, so add an additional cup or so as needed to render soup consistency. Heat through thoroughly. Serve in individual bowls with a dollop of sour cream and a garnish of fresh thyme sprigs.

Zippy, Zesty Chicken Soup

(Makes 6 to 8 servings)

Ingredients

For the stock base:

2 chicken legs (about 1 1/2 pounds), skin on, and cut in half at the joint between the thigh and the leg

1 medium onion, peeled and cut into 8 large chunks

2 stalks celery, trimmed, rinsed and cut into 1”-lengths

5 cloves garlic, peeled and crushed

8 branches fresh parsley

Zest of 2 limes (reserve limes for juicing later in the recipe)

20 whole black peppercorns

2 tsp salt

2 bay leaves

10 cups water

To finish:

2 tbs olive oil

1 medium onion, peeled and finely chopped (about 1 cup)

1 large red bell pepper, halved, cored and cut into a 1/8”-dice

2 cloves garlic, peeled and minced

Salt and freshly ground black pepper

Juice from (reserved) two limes

Reserved strained broth

2 medium tomatoes, skin-on, finely diced (about 1 1/2 cups)

1/2 tsp crushed pepper flakes (more or less to taste)

Generous dash hot sauce

1/2 cup finely chopped fresh parsley

Directions

Prepare the broth base. In a 5 1/2-quart Dutch oven or similarly sized pot, place cut chicken legs, onion, celery, garlic, parsley, lime zest, peppercorns, salt, bay leaves and water. Bring to a boil over high heat, reduce to simmer over medium/medium low heat and cook uncovered for 25 minutes, or until the chicken is cooked through and opaque to the bone (pierce with a knife to check). Remove the pot from the heat.

Remove chicken from the pot and set aside to cool. Meanwhile, strain liquids from the solids using a strainer set over a large bowl. Discard the solids. Reserve the broth.

To finish the soup, heat original cooking pot over medium heat. Add olive oil, onion, red bell pepper, garlic and season lightly with salt and pepper. Stir to coat. Cook until just softened, about 5 minutes. Meanwhile, pull chicken skin from the cooked chicken and discard. Pull the flesh from the bone, discarding bones and any cartilage. Cut chicken into thin, 1/4”-strips. Set aside.

Add the juice of the two limes to the softened pepper mixture, along with the reserved, strained broth, tomatoes, and pepper flakes. Bring to a boil over high heat and reduce to a simmer, cooking uncovered for 30 to 40 minutes, or until the broth has reduced by about two cups.

Just before serving, taste and adjust seasonings as needed. Stir in chicken strips and fresh parsley. Heat through and serve immediately.