Warmth in a Bowl

French Onion Soup

Corn Poblano Creamy Soup

INGREDIENTS

1 cup diced onions ½ cup butter 2 tablespoons sugar 4 cups yellow corn (frozen or can) 6 cups chicken broth 1 teaspoon kosher salt 1 cup heavy cream

DIRECTIONS

Saute onions in butter, add sugar and cook for 3 minutes on medium-high heat. Add 3 cups of corn (reserve 1 cup) and chicken broth; boil for 4-6 minutes. Add salt and heavy cream. Blend everything. Add the rest of the corn before serving. If desired, top with cilantro leaves, fresh black pepper or 2 poblano peppers (microwave 2 minutes in a plastic bag, cool, then peel and remove seeds and cut juliennestyle). Serves 6.

Warmth in a Bowl

Now that winter is here, we’re all looking for things that make us feel warm and toasty. What better way to warm up on the inside than turning to a classic comfort food — soup.

Chef and chocolatier Alejandra

P.L. Peek, a native of Mexico, is sharing five of her best soup and stew recipes this month to offer our readers some new varieties of an old favorite. The

Acworth resident, who owns a catering business, studied and worked at Le Cordon Bleu in Paris and came to metro

Atlanta when she was hired by French chef Joel Antunes.

Enjoy!

French Onion Soup

INGREDIENTS

3 tablespoons butter 1 tablespoon olive oil About 5 cups (1½ pounds) thinly sliced yellow onions (not sweet onions) 1 teaspoon kosher salt ¼ teaspoon sugar 3 tablespoons flour 2 quarts (64 ounces) beef stock (or water with beef bouillon) 4 ounces dry white wine or dry vermouth Kosher salt and pepper, to taste 1 tablespoon cognac or brandy (optional) French, Italian or rustic bread, cut into bite-size cubes and toasted 1-2 cups grated, real Swiss Gruyère

DIRECTIONS

In a large, heavy-bottomed Dutch oven, add butter and oil, then sliced onions. Cook slowly, with the lid on, for about 15 minutes. Stir occasionally. Remove the lid, turn up heat to medium, add salt and sugar, and stir often for 40-45 minutes, until onions are deep golden brown. Add flour and continue to cook and stir for another 3 or 4 minutes. Remove from heat and add stock/bouillon and wine/vermouth. Add salt and pepper to taste, return to cooktop and simmer for an additional 30-40 minutes. Just before the soup is ready, preheat oven to 350 degrees.

When the soup is ready, add the brandy/cognac, if using, and check for seasoning. Ladle it into eight ovenproof bowls and top with cubes of toasted bread. Sprinkle real Swiss Gruyère on top of toast, as desired. Place bowls on a tray and put in the center of the oven for about 15 minutes. Reset the oven to broil and move the tray closer to the top to get a golden color on the cheese. Watch carefully, as it can burn quickly. Serve immediately. Serves 8.

Taco Soup MX

INGREDIENTS

1 tablespoon vegetable oil 1 large onion, chopped 32 ounces beef mince 1 can (14 ounces) pinto beans 1 can (14 ounces) sweet corn 1 can (14 ounces) fire-roasted tomatoes 1 tablespoon taco seasoning 12 ounces water Sour cream, sliced green spring onions and/or tortilla chips or Fritos, for garnish

DIRECTIONS

In a large Dutch oven or pot, heat oil on medium. Add onion and cook until soft, about 5 minutes. Add beef and cook until it’s no longer pink. Add beans, corn, tomatoes, taco seasoning and water and bring to a boil. Garnish with sour cream, green onions and tortilla chips. Serves 10.

Taco Soup Carne en su Jugo de Jalisco

INGREDIENTS

10 slices bacon 1 cup white onions, brunoise 2 tablespoons garlic, chopped 1 pound beef steak, small squares Salt and pepper, to taste 3 teaspoons Worcestershire sauce 3 teaspoons Maggi sauce 1 big bunch cilantro leaves 2 quarts beef broth 1 can beans

DIRECTIONS

Saute bacon for 5 minutes until crunchy; reserve. In the same grease, add onions and garlic and cook for 3 minutes on medium-high heat. Add steak, salt, pepper, Worcestershire sauce and Maggi sauce. When everything is cooked, blend in cilantro with broth and boil for 25 minutes. Add beans. Top with bacon, green onions and/or crispy corn tortillas, if desired. Serves 8.

Tarasca Soup With Chicken

INGREDIENTS

1 teaspoon olive oil 1 large onion, diced (about 1 cup) 2 cups shredded, cooked, boneless, skinless chicken breast 1 cup pinto beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes, undrained ½ cup frozen whole kernel corn 1 carton (32 ounces) organic chicken broth 2 tablespoons tomato paste 1 teaspoon guajillo chili powder 2 tablespoons lime juice Salt and pepper, to taste Optional: 2 avocados, 1-2 cups fresh cream or 2 chiles negro (black dry peppers, cut in thin slices and fried in canola oil until crispy)

Tarasca Soup

DIRECTIONS

Heat oil in a 6-quart saucepot over medium-high heat. Add onion and cook for 2 minutes or until tender-crisp. Stir in chicken, beans, tomatoes, corn, broth, tomato paste and guajillo chili powder and heat to a boil. Reduce heat to low. Cook for 5 minutes, stirring occasionally. Stir in lime juice. Season to taste with salt and pepper. Serve topped with crushed tortilla chips or strips, avocado, cream and/or chips of chile negro, if desired. Serves 6.

Love One Another

Students spreading pinestraw in Cobb County during Family Serve Day.

Mount Paran Christian School Teaches Empathy and Celebrates God’s Diverse Creation

As a covenantal Christian school, Mount Paran Christian School (MPCS) takes to heart its mission to prepare servant-leaders to honor God, love others and walk in truth. The MPCS family is committed to the words found in John 15:12: “My command is this: Love each other as I have loved you.”

While MPCS is known for its collegepreparatory academics within small class sizes on a collegiate-style campus, what’s most important to faculty and administration, students and families is MPCS students are taught through a biblical worldview, resulting in graduates who crave deeper faith, embrace intellectual curiosity, are well-prepared, live courageously and pursue excellence. The MPCS family embraces being united as one in the body of Christ, while appreciating the unique Godgiven talents and differences of the individual. Diversity and belonging are integral aspects of what MPCS does as a covenant school and as a community of Christian believers. The school aims to ensure it provides an equitable space for its entire “commUNITY” and hinges upon four biblical foundations: Diversity has been a part of God’s plan for humanity since the beginning; we have been created in the image of God to glorify God; as Christians, we have been adopted into one family – the family of God; and God’s plan for diversity enables us to better recognize and worship him.