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Soup for warmth

Avoid feeling down with this appetizing recipe perfect for the rainy days.


By Val Calma


AUGUST 2011


One way to counter the chilly weather and restore one’s dampened spirits is by indulging in a bowl of hearty and delicious homemade soup.

Soup isn’t just the perfect belly-warmer. Moms all over can attest that soup is a time-tested panacea when one isn’t feeling too well. After all, haven’t we all, in one way or another, been treated to mom’s chicken noodle soup when we’ve been stuck in bed due to the flu or fever and felt better shortly?

Not only can soup improve moods soured by inclement weather and illness, but it can also be pretty easy to make, too—if we know how to plan our menu according to what’s available around us. Chef Jonnathan Em, a firm believer in consuming foods in season, says certain food items “are provided to us for that particular time and season because these are the food that we need and are best to prepare.” And that’s definitely something this expert in nutritious and tasty dishes kept in mind when he decided to share some soup recipes that are sure to keep you toasty and filled when precipitous weather hits your area.


Soup for Warmth - Broccoli and Cheese Soup


Broccoli and Cheese Soup

There might be very few other foods that are as comforting as a bowl of hot, creamy soup with cheese and some broccoli to add some texture and temper the saltiness of the cheddar. This yummy recipe is great for any weather, but it’s especially enjoyable when it’s cold.

Ingredients:

  • 3 Tbsp. butter
  • 1 tsp. garlic, minced
  • 1 Tbsp. onions, chopped
  • 3 Tbsp. leeks (green part)
  • 1 cup broccoli flowers, chopped
  • ½ cup chicken stock
  • 1 Tbsp. roux (a mixture of equal parts of butter and flour)
  • ½ cup cream
  • ½ cup cheddar cheese
  • salt and pepper to taste
  • croutons for garnish

  • How to make roux:


  • Using equal parts butter and flour (1/2 cup), melt butter in a pan over low heat, and gradually add flour while stirring with a whisk. Stir the mix until golden brown. Set aside the remaining roux for thickening other soups or white sauces.

Procedure:

1. In a pot, melt butter, brown garlic, then sauté onion and leeks.
2. Add broccoli and chicken stock.
3. Simmer until broccoli is tender.
4. Whisk in the roux, cream, and half of the cheese.
5. Simmer until thickened.
6. Season with salt and pepper.
7. Pour into bowls and garnish with the croutons and remaining cheese.

Makes 2 servings.

This rainy-day soup recipe was created by Chef Jonn, who helms Paul Calvin's at Bonifacio Global City in Taguig, a deli and bakery known for creative, tasty, and healthy dishes.

For more soup recipes by Chef Jonnathan Em, check out the August issue of Health Today, available at all leading bookstores and newsstands.



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