Soup's On!

Snow. Ice. School cancellations. Ice dams. These are just a few of the words that have described winter in Stamford this year.

While many of us spent January trying to navigate out of our own driveways, others simply wanted to find something different to do. Talk to anybody on the street, and we all share the same illness: cabin fever. We’re tired of the same indoor activities, the unending drone of the television set (and snow blowers) in the background. Even our recipes could use an overhaul.

February is the time of year when new and inventive soups pop-up all over the print and digital maps. We ask our friends, our neighbors, even the guy in the produce department, for a new soup recipe. It's warm and comforting, can be savory and hearty. Or maybe something spicy and tangy with unexpected ingredients. Perhaps a sweeter soup is on your mind. Herewith, two soups for you to try.

Potatoes and leeks: a great marriage that has withstood many incarnations.  Whether you prefer yours strictly vegetarian, or dense and creamy, or with a touch of meat, this soup is the ultimate comfort food. The starchiness from the potato fills the stomach and warms the bones. On the coldest of days, when a thin broth won’t do, and a heavy stew is too much, a potato soup hits the spot. The addition of bacon gives the following soup a layer of smokiness, while the leeks add a sweeter, more mellow flavor instead of onions.

Rustic Potato and Leek Soup

Serves 4

1 pound leeks, white and light green parts only, washed and chopped
3 slices thick-cut bacon
1 T unsalted butter
1 pound red potatoes, peeled and diced
2 1/2 cups chicken broth
1/4 tsp salt
1/4 cup heavy cream

Chop the bacon into one-inch pieces, place in a large stock pot and cook on medium high for about seven minutes, stirring occasionally. Transfer with a slotted spoon to a towel-lined plate.

Melt the butter in the pot with the bacon fat. Toss in the leeks, stirring to coat. Cover, cook on medium heat for 10 minutes. Stir often. If the leeks brown a bit, that’s okay, but you don’t want them burned.

Stir in potatoes, broth and salt. Turn up heat and simmer covered for 15 minutes.  Off heat, using a hand-held blender, give the soup about five pulses. This a rustic soup, so you don’t want it smooth. Stir in cream and salt and pepper to taste. To serve, ladle the soup in bowls and top with crumbled bacon.

Sometimes it’s the unexpected for which we yearn: the sharpness of ginger, the creamy sweetness of coconut milk or the freshness of lemongrass. If you’ve never tried lemongrass (they're those stalks sitting next to the ginger at most supermarkets), it has a light and refreshing flavor, not the same bite as the citrus fruit, but still lemony enough to enhance a dish. It is very common in Thai, Vietnamese and other Southeast Asian cuisines. The addition of coconut milk provides a luscious, exotic texture to the base.

Chicken and Coconut Soup with Lemongrass

Serves 4

For the broth:

1 1/2 T vegetable oil
1 large leek, cleaned and chopped
3 lemongrass stalks
1 clove garlic, roughly chopped
1 piece of peeled ginger, about 2 inches long, roughly chopped
6 sprigs cilantro
1/4 tsp red pepper flakes
2 cups chicken broth

For the soup:

Prepared lemongrass broth
2 cups low-sodium chicken broth
1/2 cup thinly sliced red bell pepper
1/2 small jalapeno pepper, thinly sliced
1 cup sliced baby bok choy leaves or baby spinach
1 can coconut milk
1 cup cooked jasmine rice
10 ounces shredded cooked chicken
cilantro for garnish

Remove the outer tough leaves from the lemongrass stalks. Use about 4 inches of the bottom part of each stalk, and chop small.

In a large pot, add oil, leek, garlic, lemongrass and ginger. Stir to coat the vegetables and saute on medium for 5 minutes. Add the pepper flakes and stir for about 30 seconds. Add the cilantro and chicken stock, bring to a simmer, and cook covered for 20 minutes. When done, pour through a fine mesh sieve into a bowl. Discard the solids.

Pour the seasoned broth back into the pot. Add the remaining two cups chicken stock, both peppers, greens and coconut milk. Cover and simmer for six minutes. Stir in the chicken and rice to warm through. Season with salt and pepper.