A warm bowl of soup can really hit the spot when the weather is cold. Here are several recipes that our clients have shared that not only help warm the body, they lift the spirits and are a great comfort food to enjoy as the snow flies.

Lemongrass Chicken Soup

  • 2 pounds skinless chicken legs
  • 4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
  • 4 scallions, halved crosswise
  • 1 onion, halved lengthwise
  • 2 ounces ginger (1-inch piece), 1/2 thinly sliced and 1/2 julienned
  • 1 fresh Thai or serrano chili, seeded
  • 1 teaspoon black peppercorns
  • 10 cups water
  • 5 stems fresh cilantro, plus 1/3 cup leaves
  • 3 stems fresh mint, plus 1/4 cup thinly sliced leaves
  • 1 1/2 tablespoons fish sauce
  • 1 cup mung bean sprouts
  1. Place chicken, lemongrass, scallions, onion, sliced ginger, chili, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
  2. Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
  3. Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

Creamy Broccoli and White Bean Soup

  • 1 head broccoli (1 pound), cut into florets, stems thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can cannellini beans, drained
  • 2 1/2 cups chicken stock
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pine nuts, toasted
  1. Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
  2. Heat oil in a medium pot over medium heat. Sauté onion and garlic until translucent, about 6 minutes.
  3. Add beans and stock and bring mixture to a simmer.
  4. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts.

Pumpkin Leek Soup

  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
  • 2 celery stalks, sliced
  • 1 clove garlic, chopped
  • 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
  • 1 15-ounce can pumpkin puree
  • 6 cups low-sodium chicken broth
  • Kosher salt and pepper
  • 1 tablespoon fresh rosemary
  1. Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1¾ teaspoons salt and ¼ teaspoon pepper.
  2. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.