Recipe report: 5 new soups for the new year


After weeks of holiday indulgence, a comforting pot of soup seems very appealing to both operators and the people they feed. These five soup recipes make a warm welcome to the new year. 

Photograph: Shutterstock

1. Stout Onion Soup


A crock of slow-simmered onion soup can warm up the chilliest winter night. At Mrs. Murphy and Sons in Chicago, the kitchen puts an Irish spin on the French classic, enriching the broth with stout beer and blanketing the top with melted white cheddar cheese instead of Gruyere or Swiss.

Click here for the recipe.

Photograph courtesy of National Onion Association

2. Pennsylvania Dutch Crookneck Squash Soup


Cornman Farms is an event space, private dining destination and working farm run by Zingerman’s, a restaurant group out of Ann Arbor, Mich. The venue’s executive chef, Kieron Hales, created this signature soup with Pennsylvania Dutch crookneck squash grown in his garden on the property. This squash variety has a sweet earthy flavor; other winter squash can be used as well.

Click here for the recipe.

Photograph courtesy of Marta Perez Photography

3. Bolivian Potato and Pork Fricase


Bolivian fricase is a spicy pork and potato soup similar to Mexican pozole, but it gets its heat from aji amarillo (yellow pepper) paste instead of red chiles. At Compass Rose in Washington, D.C., chef Rose Previte differentiates her version of fricase with lots of garlic, cumin and a colorful array of fingerling potatoes. Fresh corn is added in place of the hominy used in pozole.

Click here for the recipe.

Photograph courtesy of Idaho Potato Commission

4. Lobio (Red Kidney Bean Soup)


At this San Francisco pop-up, chef Boris Portnoy cooked Georgian/Russian specialties. This thick, hearty soup was one of the signatures—a dish served at every table in the Caucasus (the border region between Europe and Asia) for breakfast, lunch and dinner.

Click here for the recipe.

Photo courtesy of California Walnuts

5. Creamless Watercress Soup With Honey-Apple Salsa

Watercress usually finds its way into the salad bowl or as a plate garnish, but chef Ming Tsai maximizes its slightly bitter flavor and bright color in a bisque-style soup. The stems and leaves are cooked separately in a garlicky broth, then the liquid is pureed with butter to form a creamy soup that doesn’t rely on cream for body. A fresh apple salsa adds textural contrast.

Click here for the recipe.

Photograph courtesy of B&W Quality Growers

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