This morning, with bits of snow still on the ground, a cacophony of birdsong flooded my yard–as if it were spring. 

The sound stopped suddenly, and I supposed this talkative flock had rested in our large magnolia before heading to its destination. I’m taking it as a sign that spring isn’t too far off. 

In the meantime, we still have cold days ahead and I mean to make some favorite soup recipes and keep the fireplace roaring. At least until every morning is filled with birdsong!

Sidenote: Here’s a tip for when you eat out or order in: if you get soup from a restaurant that fails to impress, add butter and a squeeze of lemon. The combination brightens a dull diner soup. For vegetable soups, a teaspoon of basil pesto swirled in, and a sprinkle of parmesan on top, is delicious.

Parisian Potage 

This recipe comes from Jaques Pépin. Recently, he posted a video on Facebook where he made a quick variation of this soup by adding potato flakes instead of chopped potatoes. For a quick lunch, give it a try–adding potato flakes to taste. For either recipe, top with grated gruyere. Potatoes and gruyere cheese are soulmates.

1 tablespoon peanut or vegetable oil

2 tablespoons unsalted butter

1 large leek, damaged outer leaves discarded, split, washed well, and finely minced (3 cups)

1 pound Yukon Gold potatoes, peeled and held in cold water

4 cups (1 quart) homemade chicken stock or canned low-sodium chicken broth

1 cup water

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley or chervil

1/2 cup grated Gruyère cheese or a dollop of softened unsalted butter (optional)

INSTRUCTIONS

1. Heat the oil and butter in a large saucepan. Add the leeks and cook over medium heat for about 3 minutes, stirring occasionally.
2. Meanwhile, cut the potatoes into sticks about 3/4-inch thick and slice the sticks crosswise into 1/8-inch slivers (you will have about 3 cups). The potatoes should be kept in water after peeling, but they should not be washed after they are cut into slivers; this will wash away their starch, which helps make the soup smooth.
3. Add the stock, water, salt, and pepper to the leeks, then mix in the potato slivers. Bring to a boil, reduce the heat, and boil gently for about 12 minutes.
4. Serve the soup with a sprinkling of the parsley or chervil on top and, if you like, the grated cheese or a dollop of butter.

Coconut and Chickpea Soup

This is a variation of Epicurious’ African Curried Coconut Soup with Chickpeas

INGREDIENTS

2 tablespoons canola oil

1 medium onion (about 6 ounces), chopped

1 medium red bell pepper (about 6 ounces), chopped

1 teaspoon chili garlic sauce

2 large cloves garlic, finely chopped

3 cups low-sodium chicken broth

1 (15-ounce) can chickpeas, rinsed and drained

1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook’s Tip)

1 teaspoon mild curry powder

1/2 teaspoon salt, or to taste

Freshly ground black pepper, to taste

1 (14-ounce) can coconut milk (not lite)

3/4 cup cooked white or brown rice

2 tablespoons chopped fresh cilantro 

Asian fish sauce to taste–or about two teaspoons

Juice from a half of a lime, or to taste

PREPARATION

1. In a medium stockpot, heat the oil over medium heat. Add the onion and bell pepper: cook, stirring, until softened, about 5 minutes. 

2. Add the garlic and chili garlic sauce and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. 

3. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

To make a heartier supper, add a cup of cooked, chopped chicken to the soup.

Serve with fresh cilantro leaves and lime wedges. 

We hope you enjoy these recipes. Let us know what you think.