Arts & CultureFood

Soup Recipes for the Winter Season



As the weather gets colder, it’s the perfect time to make hot soups to share with friends. Here are a few soup recipes.

Light Zucchini Soup (serves about four)

Ingredients:

1/4 tsp. onion powder

A few drops of lemon juice

1 quart of chicken broth

5 zucchini

1/4 cup of orzo

2 tbsp. of olive oil

Salt to taste

Parmesan cheese (optional)

Directions:

1. Pour the chicken broth in a pot, add the onion powder and bring to a boil.

2. While the broth is boiling, wash the zucchini, cut off the ends, then shred the zucchini using a cheese grater over a plate.

3. Once the broth is boiling, carefully pour the zucchini and orzo inside. Add the lemon juice, olive oil and salt. Stir everything and let cook on medium heat for eight minutes.

4. Serve with Parmesan cheese and enjoy.

Homemade Chicken Soup (serves about six)

Ingredients:

1 quart of chicken broth

1 quart of water

4 stocks of celery

3 large carrots

1/2 of a large onion

3/4 cup of orzo

10 to 12 oz. of chicken breast

Salt to taste

Pepper to taste (optional)

Parmesan cheese (optional)

Directions:

1. Chop the onion into very fine pieces.

2. Chop the celery and carrots, separately, into fine pieces.

3. Cut the chicken into 1/4 in. cubes.

4. Pour the chicken broth and water into a large pot. Stir, and bring to a boil.

5. Pour the carrots into the broth and cook on medium heat for 10 minutes.

6. Add the rest of the ingredients, except the orzo.

7. Let cook for 20 minutes.

8. Add the orzo and let cook for eight minutes.

9. Stir everything together and serve with parmesan cheese.

Cream of Potato Soup (serves about four)

Ingredients:

6 medium-sized potatoes

1 quart of chicken of broth

1 large carrot

1 medium onion

3 tbsp. of olive oil

Salt to taste

Directions:

1. Skin the potatoes, then cut into 1/2 inch cubes.

2. Shred the carrots.

3. Dice the onion into fine pieces. Then in a pot, sauté the onions and carrots on medium heat in the olive oil for a few minutes.

4. Carefully pour the broth into the pot, then add the potatoes. Then add the salt and stir.

5. Bring to a boil then cook until the potatoes are tender (about 20-25 minutes).

6. Turn the heat off and let cool. Then puree the mixture using a blender or mixer.

7. Put the mixture back into the pot and bring to a boil again for a few minutes.

8. Enjoy!


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Anna Lieberman

Anna Lieberman