January is National Soup Month

Everyone should put “Eat More Soup” on their list of resolutions for the new year. It’s no coincidence that January is National Soup Month, a time when we need extra nourishment for post-holiday, back-to-work, start-a-diet, cold-and-flu time. A bowl of soup can do it all: light but filling; simple and soothing, steamy or creamy. Whether you prefer thick or thin, rich or lean, with meat or without, a soup supper can be whatever you want it to be, or whatever you have on hand. You can get creative with garnishes, too: croutons, grated cheese, fresh herbs, chopped nuts, tortilla chips, onions, sour cream…you decide.

Chicken and green papaya soup

Created by a chef at the Kapalua Bay Hotel in Maui, and reprinted by Linda Zimmerman in her book, “Chicken Soup;” makes 4 to 6 servings.

1 1/2 to 2-ounce piece fresh ginger, peeled

2 tablespoons vegetable oil

2 pounds chicken parts, white and dark meat

3 garlic cloves

1 1/2 tablespoons nam pla (fish sauce)

Fresh ground black pepper

8 cups basic chicken broth

1 medium green papaya

30 to 40 fresh cilantro leaves

Cut a thumb-size piece off the ginger; reserve. Slice remaining ginger into quarter-size pieces. Heat oil in large saucepan over medium-high heat; add sliced ginger, chicken, garlic, and nam pla. Lightly brown chicken on all sides, then pour off the fat. Season with pepper. Add broth; bring to a simmer over medium heat. Reduce heat and simmer, skimming off any foam. Continue to simmer, partially covered, about 30 minutes or until chicken is tender. Remove chicken and allow to cool.

Skim fat from soup, or chill soup then remove fat. Remove chicken from bones; cut into bite-size pieces. Peel, seed and quarter papaya; slice crosswise into ¼-inch pieces. Reheat soup to simmering. Add papaya, chicken and cilantro; reserve a few leaves. Simmer 3 to 5 minutes, or until papaya is tender but maintains its shape. Grate remaining ginger. Ladle soup into bowls; sprinkle with a few cilantro leaves and a bit of fresh grated ginger.

Tom ka kai

There are many versions of chicken and coconut soup; this one is easy and versatile. Sometimes I substitute lemon peel for lemon grass, and just use chili flakes when whole chilis aren’t in my pantry. Another recipe from Linda Zimmerman’s “Chicken Soup;” makes 4 servings.

2 1/2 cups canned coconut milk

1 cup basic chicken stock

2 large chicken breasts, boned, skinned, and cut into bite-size pieces

2 stalks lemongrass, cut into 1-inch pieces

2 kaffir lime leaves, or 2 strips lime peel

3-inch piece galangal, or fresh gingerroot

3 serrano or Thai chilis, seeded and minced

1 1/2 tablespoons nam pla (fish sauce)

Juice of 1 lime

2 scallions, green and white parts, finely sliced

4 fresh cilantro sprigs, leaves only

In a medium saucepan, bring coconut milk and broth to a boil. Add chicken, lemongrass, lime leaves or peel, and galangal or ginger. Simmer partially covered, for 15 minutes or until chicken is tender. Remove from heat; strain out lemongrass, lime leaves or peel, and galangal or ginger. Stir in the chilis; reheat to simmering. Before serving, stir in the nam pla and lime juice. Ladle into soup bowls and sprinkle with scallions and cilantro. Optional: ladle over leftover rice or noodles.

Chilled cucumber soup

Save this one for when you’ve had a hard day, it’s warm and muggy, and you need to chill. Also refreshing as a counterpoint to spicy foods; makes 4 to 6 servings.

6 English cucumbers

½ cup crème fraiche

1 teaspoon sugar

1 Tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

Mint leaves and diced cantaloupe for garnish (optional)

Wash cucumbers; juice in a juicer or blender; strain juice into a bowl. Add crème fraiche, sugar, lemon juice and salt. Whisk until all the crème fraiche is mixed well. Adjust seasoning to taste and chill until ready to serve. Divide soup among bowls; garnish with mint and cantaloupe if desired.

Potato and garlic soup with prosciutto

Here’s a hearty dinner in about an hour. Just add crusty bread. Recipe from “Fresh &Fast” by Marie Simmons; makes 4 servings.

4 cups unsalted homemade or reduced-sodium canned chicken broth

2 pounds all-purpose potatoes, peeled and cubed

6 garlic cloves, peeled and left whole

1 bay leaf

1 tablespoon extra-virgin olive oil

1/2 cup chopped onion

2 tablespoons slivered prosciutto or cured ham

Salt and fresh ground black pepper

2 tablespoons finely chopped fresh Italian (flat-leaf) parsley

1 roasted peeled, seeded red bell pepper, cut into thin strips

In a large saucepan, heat broth, potatoes, garlic, and bay leaf till boiling. Cover; cook over medium-low heat until potatoes are very tender, about 25 minutes. Cool slightly; remove bay leaf. Place a food mill or large strainer over a bowl; force potatoes and garlic through strainer with a wooden spoon. Add broth; stir to blend.

Wipe saucepan dry; add oil and onion. Cook, stirring, over medium heat until onion is golden, about 10 minutes. Add prosciutto or ham; saute for 1 minute. Add potato mixture; heat, stirring, then season to taste with salt and pepper. Keep warm over low heat. To serve, ladle soup into broad soup bowls. Garnish each serving with a sprinkling of chopped parsley and a few slivers of roasted red pepper.