It’s Soup-or-Bowl Season

This year, Super Bowl LII is being played in February and it’s also the occasion of National Homemade Soup Day. As such, we think it’s the perfect occasion to celebrate soups, stews, and bowls too, for that matter! With help from our culinary-inclined friends in the community, we’re sharing some favorite soup and stew recipes in this Soup-or-Bowl feature. We hope you’ll join with us in the extended soup celebration and pull out your Dutch oven or crockpot to try out these recipes or get inspired to share your own. (continues)

Vegetable

- Sweet Potato and Kale Soup -

ELIZABETH HALDERSON

What I love about this soup other than the simple fact that it’s yummy, colorful, and good for you, is that it uses local ingredients that are currently in season (with the exception of the coconut milk.) I personally love anything with sweet potatoes. The kale, sweet potato, and onion are all available at Uncle Don’s Local Market. The olive oil I use comes right from Golden Isles Olive Oil. You can even replace the rice with stone-ground grits from Canewater Farms as a delicious alternative. I believe strongly in eating local and supporting local businesses and local artisans (like me!) whenever possible, so making this soup accomplishes that and eating healthy too. If you serve it up in a locally-made bowl decorated with our beautiful coastal wildlife, all the better! And if you’d like such a bowl, Pottery by Elizabeth, has several varieties from which to choose, and I’d love to help you select one to fill with things that nourish your body and spirit.

INGREDIENTS:

2 Tbsp. extra virgin olive oil 1 onion, chopped 1 clove garlic, minced 1 jalapeno pepper, sliced thin, seeds & ribs removed (or 1/8 tsp. red pepper flakes) ¾ lb. (about 1 qt.) kale, stems removed, leaves washed and shredded 1 ½ lbs. (about 3 medium) sweet potatoes, peeled, cut into ¾ inch cubes 1 ½ qts. vegetable broth (store-bought or homemade) 1 ½ tsp. sea salt 1 c. unsweetened coconut milk (optional) 1 c. Carolina Gold rice (jasmine rice works well too)

PREPARATION:

In large saucepan, heat oil over moderately low heat. Add onion, cook until translucent (about 5 min.), stirring occasionally. Stir in garlic, jalapeno, and cook, stirring, until fragrant, less than a minute. Stir in kale, sweet potatoes, broth, and salt. Bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender (about 20 minutes). Add coconut milk and just heat through. Meanwhile, bring medium pot of salted water to a boil. Stir in rice and boil until just done, 10-12 minutes. Drain. Put a mound of rice in center of each bowl, ladle soup around the rice, and serve.

- Slow Cooker Split Pea & Ham Soup

ANGELA HUTCHINS

This soup recipe is an old family tradition. Every mama in my family has made this soup any time we had a ham. It’s delicious, comforting, and my kids love it, which is always a win!

INGREDIENTS:

1 leftover ham bone with a good amount of meat left on it – meaty soup is better 1 ½ lbs. dried green split peas 1 medium onion, diced 5 celery stalks, diced 1 lb. carrots, diced or chunked (your preference) 2 bay leaves 1 or 2 sprigs fresh thyme (or ½ tsp. dried) ½ tsp. white pepper Water to cover contents of pot

TIDBIT: I Yam What I Yam

But what if you’re a sweet potato?! Apparently, if you’re buying your yams at the grocery store, that’s a good chance that’s true! Mary-Frances Heck, author of Sweet Potatoes, shares this surprising fact: “Most of the so-called yams you see in American grocery stores are actually orangefleshed sweet potatoes.” She says the reason for the name mix-up is because Louisiana sweet potato growers marketed their orange-fleshed variety as “yams” to distinguish from other states’ produce in the 1930s – and that appellation stuck. Real yams are entirely different root vegetables, with bumpy, tough brown skin, and a texture and flavor more like yucca, with starchy, not sweet flesh. Who knew?!

PREPARATION:

Place ham bone in bottom of slow cooker crock. Add remaining items. Cook on low heat 7 hours or on high 4 hours. Salt to taste after cooking. If consistence is too thick, add more liquid, stir and heat through. Remove and discard bone and bay leaves prior to serving.

TIDBIT: Peas, Please

To the rest of the world, “peas” generally refer to garden/English peas, snap peas, or snow/sugar peas. To a Southerner, however, the term more commonly refers to black-eyed peas. Also known as the field pea, cowpea, and Southern pea, these high-protein bean relatives come in a huge array of pod and seed colors, a variety of sizes, shapes, and flavors, and can grow on vines or bushes. Small varieties are sometimes called “lady” peas, and there are numerous popular kinds such as crowders, creams, blackeyes, pinkeyes, purple hull, and silver skin. They all can be cooked fresh, canned, or made into dips, or dried and stored. A traditional way to serve them up is with cornbread soaked in the rich “pot liqueur” broth in which the peas cooked.

SWEET POTATO AND KALE SOUP

- Wild Mushroom & Farro Soup -

LISA CENICOLA

This is one of my favorite soup recipes. It’s a truly hearty and delicious soup that you won’t find often because the mushrooms can be pricey, but worth every dollar! Pearled farro is a whole grain that is available in most grocery stores or health food stores. I make it ahead, refrigerate it, and then reheat it, serving it with a dollop of crème fraiche and a swirl of marsala wine. It’s super comforting on a cold day!

INGREDIENTS:

1 ½ oz. dried wild mushrooms, morels or porcini 3 Tbsp. olive oil 4 oz. pancetta – diced into ¼ inch pieces 3 c. yellow onions, chopped 2 c. carrots, diced into ½ inch pieces 2 c. celery, diced into ½ inch pieces 4 tsp. garlic, minced ¾ c. (about 5 oz.) pearled farro 12 oz. fresh cremini mushrooms, stems discarded and sliced into ¼ inch pieces ½ c. + 2 Tbsp. dry marsala wine 4 c. canned beef broth 3 large sprigs fresh thyme, tied together with kitchen twine salt & black pepper to taste 2 Tbsp. flour 2 Tbsp. unsalted butter 4 oz. crème fraîche ½ c. fresh parsley, minced medium pot and bring to boil. Turn off heat, cover and set aside for at least 20 minutes. Meanwhile, heat olive oil in large pot or Dutch oven. Add pancetta, onions, carrots and celery. Sauté over medium heat for 10 minutes, stirring occasionally, until vegetables are tender. Add garlic and farro and cook for 2 minutes, stirring occasionally. Add cremini mushrooms and ½ c. of marsala and cook for 5-7 minutes, until mushrooms have released their liquid. Meanwhile, strain dried mushrooms through cheese cloth, reserving the liquid. Coarsely chop mushrooms and add them to the pot, along with strained soaking liquid, beef broth, thyme, 2 tsp. salt, and 1 tsp. pepper. Bring to a boil, lower heat, and simmer partially covered for 45 minutes, until farro is tender. Discard thyme bundle. In small bowl, mash together flour and butter and stir into hot soup. Simmer for five minutes, then stir in crème fraiche and remaining 2 Tbsps. of marsala, and taste for seasoning. Sprinkle with parsley and serve hot.

TIDBIT

The Most Expensive Mushroom

White truffles are resistant to farming and highly perishable. Growing wild in forests, they are hand-hunted by men with trained dogs or pigs, and are available fresh only from September into December. For this reason, they are notoriously expensive. In 2016, however, there was an abundance of truffles, and prices plunged. During the 2017 season, a hot summer followed by a dry fall made for a dramatically smaller harvest, causing prices to skyrocket to more than $3,000 per pound for larger golf ball-sized pickings.

- Loaded Potato Soup -

TOI ASPINWALL

You can never go wrong with a good potato soup! I make this often for family meals and always get asked for the recipe when I share it with friends. It’s easy to make and is fun to top however you like to make your baked potatoes. Be sure to always have plenty of cheese! Extra bacon never hurts either!

INGREDIENTS:

5-6 medium russet potatoes, peeled and cubed 1 medium sweet onion, chopped 3 stalks of celery, diced 5-6 strips bacon, cooked and crumbled 1/3 c. butter, plus additional butter for sauté 1/3 c. flour 2 ½ c. whole milk ½ c. heavy cream Salt and pepper to taste

PREPARATION:

Boil potatoes until just soft. Drain but do not rinse. Sauté onion and celery in butter until onion is translucent. In a medium saucepan, melt 1/3 c. butter over medium heat, add flour and cook for 1 minute while whisking constantly. Slowly add milk, cream, salt and pepper, stirring constantly until a low bubble. Add onions, celery (and the butter in the pan!), bacon, and potatoes to bubbly milk mixture. Simmer for 15 minutes and serve.

Garnish with sour cream, cheese, and additional bacon, as well as chives or chopped green onions, if you wish, just as you would top a baked potato.

TIDBIT

Eyes in the Pantry

You’ve heard that potatoes have “eyes,” but what does that mean? The part of the plant we know as a potato is the “tuber” that grows at the end of underground stems below the roots of the plant. Each tuber has several buds or small sprouts, called “eyes.” What are they for? Not seeing underground! It’s from these buds that new potato plants grow. Why are they called eyes? Speculation is that it’s simply because these little buds look like eyes with eyebrows. Don’t worry, they’re not watching if you sip the wine while you cook!

- Butternut Squash Soup Vegetarian or Vegan BETH ROWEN

Making comfort foods from root vegetables and squash is one of the best parts of cooler weather in the Northeast. This recipe was acquired by enduring grueling hours as a sycophantic sous chef in my father’s kitchen. If you want to make friends and influence people, give them a quart of this no-cream soup. Goes well with a polar vortex, bomb cyclone, nor'easter or bombogenesis. Serves approximately 16. You will want leftovers.

INGREDIENTS:

2 large whole butternut squash 2 Vidalia onions 3 lbs. Yukon gold potatoes 3 parsnips 4 qts. excellent quality vegetable broth, such as

Imagine Organic Vegetable Broth 2 rounded Tbsp. Better Than Bouillon Vegetable Base 8 Tbsp. pure maple syrup (see Tidbit) 2 rounded Tbsp. fresh ginger root, peeled and grated 4 Tbsp. butter (veg) or 4 Tbsp. olive oil (vegan), plus more for sautéing Nutmeg (whole or in grinder) 1 tsp. curry Pepper to taste Toppings of your choice*

PREPARATION:

Preheat oven to 325 degrees. Carefully split both squash lengthwise, seed and place flesh side up in a lined baking dish. Brush with olive oil. Fill each cavity with 2 Tbsp. maple syrup and 1 Tbsp. butter or olive oil and then grate nutmeg over each (appx 8 passes of a microplane or mill grinds per squash). Cover loosely with foil and bake at least 90 minutes, or until very tender. Cool and gut squash. Discard skin. Peel and medium dice onions and potatoes. Small dice parsnips. In large stock pot, place vegetable broth and base, along with potatoes. Bring to a rolling boil, reduce heat and cook 20 minutes or until soft. While potatoes are cooking, heat 2 Tbsp. of oil or butter in a nonstick skillet. Add onions, parsnips, curry, ginger and ground pepper to taste. Sauté on medium until very tender. When all vegetables are cooked, add along with squash to stock pot and simmer for 20 minutes. Puree with an immersion blender and serve with or without toppings. *You can be as creative as you like with toppings. For vegans: crispy onions, frizzled shallots, seeds, fire-roasted tomatoes, sautéed shitake mushrooms, aged balsamic vinegar, fresh herbs, toasted pepitas. For vegetarians: plain yogurt, sour cream or crème fraîche are just a few ideas.

TIDBIT The Right Stuff Maple syrup may sit next to pancake syrup on the grocery store shelf, but it is far removed from that thicker, highly-processed colored corn syrup that may be “maple flavored.” Boiled down from the sap of maple trees, real maple syrup is thinner and graded by color, density, and translucency, with Grade A made up of the following varieties: Golden (Delicate Taste), Amber (Rich Taste), Dark (Robust Taste), and Very Dark (Strong Taste). Canada produces 70-80% of the world’s maple syrup. Vermont is the US’s top producer of the sweet treat from nature. Stick to the real stuff when stocking your kitchen!

- Pasta Fagioli -

LISA CENICOLA

Lisa Cenicola was gracious enough to provide this soup recipe to us at our request, in addition to her favorite, because one transplanted New Yorker was desperate for a good Pasta Fagioli. Lisa says that the key to success for this recipe is using high quality ingredients: make the chicken stock instead of using store-bought, if you can; use good olive oil and red wine vinegar, San Marzano tomatoes, and a nice red wine that you would drink, never “cooking wine.”

INGREDIENTS:

1 (1 lb.) bag Goya 16 Bean Soup Mix (can substitute with other beans if not available) 2 Tbsp. extra virgin olive oil, plus extra for serving 6 oz. pancetta, diced into ¼ inch pieces 1 large onion, chopped 1 Tbsp. minced garlic (3 cloves) ½ tsp. crushed red pepper flakes 1 (28 oz.) can crushed tomatoes, preferably San

Marzano 1 c. dry red wine 4-6 c. chicken stock, preferably homemade Kosher salt and freshly ground black pepper 1 c. miniature pasta, such as ditalini or tubettini ½ c. freshly grated Italian Parmesan cheese, plus extra for serving 1 Tbsp. red wine vinegar Fresh basil leaves, julienned, for serving (continues)

BUTTERNUT SQUASH SOUP

PREPARATION:

The day before you plan to make soup, place bean mix in large bowl, add cold water to cover by 2 inches and refrigerate overnight. When ready to prepare, drain beans, rinse under cold water and drain again. Place beans in large pot with 8 c. cold water. Bring to boil, lower heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to top. Beans should be very tender and skin will peel away when you blow on a bean. Meanwhile, heat oil in medium stockpot or Dutch oven over medium heat. Add pancetta and onion and sauté over medium to medium-high heat 12-18 minutes, until browned. Add garlic and red pepper flakes and sauté for one minute. Add tomatoes, wine, 4 c. of chicken stock, 1 Tbsp. salt, and 1 tsp. black pepper and turn off heat. Drain beans and add 2/3 of them to soup. Pass remaining beans through a food mill, discarding skins. Stir bean puree and pasta into soup, bring to boil, lower heat and simmer 20-30 minutes, stirring occasionally, until pasta is tender. Add up to 2 c. more of chicken stock if soup is too thick. Stir in Parmesan and vinegar. Ladle soup into large shallow bowls, and add a swirl of olive oil, a sprinkle of Parmesan, and some fresh basil. Serve hot with extra Parmesan on the side.

TIDBIT

All Parm is Not Equal Parmesan cheese and Parmigiano-Reggiano are not the same thing. ParmigianoReggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow’s milk. Known as the “King of Cheeses,” Parmigiano-Reggianos are aged at least two years. The words ParmigianoReggiano stenciled on the hard, pale gold rind mean that the cheese was produced in Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). The designation of the cheese as Parmigiano-Reggiano is regulated by the government, whereas the word “Parmesan” (the English/American translation of the Italian Parmigiano) is not. Cheese labeled as Parmesan in the U.S. might be genuine Parmigiano-Reggiano, but is more likely to be an imitation. To ensure you are getting the best quality Italian cheese, buy it by the wedge and grate or crumble it yourself. It’s worth it!

Beer, Cheddar, Bacon & - Broccoli Soup -

DAVID BUTLER

David is not a man known for his cooking skills, so we could hardly request a recipe from him. Fortunately, we do know where he likes to eat. The chefs from Delaney’s Bistro & Bar were kind enough to share a recipe for a popular soup from their specials menu. With beer, cheese, and bacon, it’s sure to please the manliest palate, and sneaking some broccoli in there lets you say you had your veggies too!

INGREDIENTS:

½ lb. bacon 1 large onion, diced 2 cloves garlic, minced 1/3 c. all-purpose flour 2 c. low-sodium chicken broth 1 c. whole milk 1/3 c. heavy cream 12 oz. light lager, such as Bass Ale 4 c. shredded cheddar ½ c. broccoli, chopped small after stems removed ½ tsp. ground white pepper kosher salt to taste Freshly ground black pepper to taste Bread, for serving

PREPARATION:

In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour, white pepper and whisk until golden, 3 minutes, then add broth, milk, heavy cream and beer and let simmer, 15 minutes. Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon and broccoli. Simmer 5-10 minutes until broccoli is tender. Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

TIDBIT Know Your Beer What’s the difference between ale and lager? Beer enthusiasts will tell you that the difference is the yeast: ale uses a topfermenting yeast and lager uses a bottomfermenting yeast, but there are other factors in the brewing process and post-fermentation handling that play a role in the finished product. Ales tend to be darker than lagers, with a cloudier appearance. They have a higher alcohol content and a stronger, fruitier, more robust flavor with stronger bitter tones from the hops due to the higher volume of hops, faster, more thorough fermentation. Lagers look more light and clear, have a lower alcohol content and a sweeter, smoother, crisp flavor from the higher sugar content, slower fermentation, and cold treatment.

- French Onion Soup -

TERRY M c CARTHY

I grew up in upstate New York back when you couldn’t go two miles without passing a Friendly’s restaurant. As a kid, I remember seeing (and smelling) this soup being served in those cool brown crock bowls with piping hot cheese oozing down the sides. I thought they were so sophisticated and I had to try one. I was (and am) a weird eater, so I am sure my mother just rolled her eyes, gave in and said yes to me. I had one, and it was so oniony, salty, and cheesy. Plus, there was bread in the bowl, a total bonus! A million years later, I still love it. Here is my riff on the old Friendly’s classic.

INGREDIENTS:

4 Tbsp. unsalted butter, cut into tablespoon-sized pats 1 Tbsp. extra-virgin olive oil 1 lb. yellow onions, cut in half lengthwise and sliced ¼-inch thick 1 lb. Vidalia onions, cut in half lengthwise and sliced ¼-inch thick ½ tsp. dried oregano ½ tsp. dried thyme 1 Tbsp. all-purpose flour ½ c. dry sherry 3 ½ c. homemade beef stock 2-3 hearty sprigs fresh thyme Coarse salt and freshly ground black pepper 1 small French baguette, sliced on a bias into 3/4-inch thick pieces 12 oz. medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 ½ c.)

PREPARATION:

Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle dried thyme and dried oregano over onions, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize (about 1/2 hour or more). Sprinkle flour over onions, and stir to coat. Add sherry, stock, and fresh thyme sprigs, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow flavors to combine. Season with salt and pepper to taste. Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside. Ladle 1 cup hot soup into four 13-oz. ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 oz. grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

TIDBIT

The Big Onion This popular variety of onion that was discovered in 1931 by Moses Coleman, a Toombs County, Georgia farmer, when he produced a crop of onions that was sweeter than expected. When Coleman’s onions brought a good price at market, other Depression-weary farmers began to grow the sweet, mild onions as well. Word about “those Vidalia onions” spread in the 1940s as tourists passing through Vidalia on the most traveled highways in South Georgia bought the onions at the Farmer’s Market there. Once word spread, the onion’s popularity and production continued to grow. In 1990, the state legislature declared the Vidalia onion to be the Official State Vegetable. There is even a Vidalia Onion Hall of Fame!

Gazpacho with Shrimp, - Feta & Basil Relish -

MIRANDA LOEHLE

As a CrossFit trainer and Nutrition Challenge Coordinator, I am constantly seeking out recipes that are delicious AND healthy. This gazpacho with relish recipe fits the bill perfectly! The crisp flavor of the gazpacho pairs well with the shrimp and the feta gives it just a bit of tang! Of course, I always buy Wild Georgia Shrimp when available. (Photo opposite page by Joe Loehle Photography)

INGREDIENTS:

3 seedless cucumbers 3 medium-large tomatoes ½ red onion 3-4 cloves garlic, minced 21 oz. tomato juice 3 Tbsp. red wine vinegar 1 Tbsp. extra virgin olive oil Salt and pepper to taste

PREPARATION:

Puree all ingredients above in blender, food processor or immersion blender. Cover and chill.

FOR RELISH

¾ lb. shrimp 2 tsp. fresh basil 32 Nature Sweet grape tomatoes 1 pkg. (28g) Athenos Crumbled Feta ½ Tbsp. extra virgin olive oil Salt and pepper to taste

PREPARATION:

Cook shrimp until firm, then combine with other ingredients, mixing well. Place on top of gazpacho for an added punch of flavor and protein.

TIDBIT The English Option

When you’re at the grocery store picking out your cucumbers to slice and dice for salads and other dishes, don’t overlook the longer, thinner, cukes wrapped in plastic. While more expensive than your regular slicing cucumber, these English cucumbers have a thinner, edible skin, and are virtually seedless (generally marketed as seedless cucumbers). The lack of bitter seeds and thinner skin makes these cucumbers more mild and sweet in flavor, making them excellent for salads and cooking, and a perfect choice for gazpacho!

- Italian Sausage Soup -

LISA MARTIN

I found this recipe in a cookbook because I love to read cookbooks and I make it all the time. One time, I made it for the New Ground Country Hunting Club in Liberty County when we had a Soup Saturday potluck gathering. It was a big hit because it is very hearty and delicious. I have people calling me up and asking for the recipe whenever I serve it.

PREPARATION:

Sauté celery, onions and garlic in olive oil until tender. Add tomatoes, purée, and sautéed sausage. Cook for 10 minutes over medium heat. Simmer for 30 minutes. Add pasta and continue cooking until pasta is done. Serve.

TIDBIT

Flavorful Fennel What gives Italian sausage its distinct flavor? You’ll find fennel seed and garlic are the predominant seasonings in sweet (or mild) Italian sausage, while the hot variety of the sausage adds red pepper flakes to that combination for heat. Pork breakfast sausage, on the other hand, is flavored with spices like sage and nutmeg. Fennel seed is highly aromatic with a strong, distinctive, sweet flavor, often compared to anise or black licorice, yet can be quite bitter if bitten. Interestingly, fennel is also often used in chai tea blends, and is known to have health benefits as a digestive aid.

INGREDIENTS:

1 ½ c. celery, chopped 1 ½ c. onion, chopped 1 clove garlic, minced 3 Tbsp. olive oil 1 can (28 oz.) chopped Italian tomatoes 1 ¼ lbs. Sweet Italian ground sausage, sautéed and drained 6 c. chicken broth 3 Tbsp. sugar 1 c. small pasta

GAZPACHO WITH SHRIMP, FETA & BASIL RELISH

ALBONDIGAS SOUP

This Mexican meatball soup is a real treat on a winter day. Filling meatballs swim in a rich, clear broth that’s not too heavy, making for a delicious and hearty warm meal.

INGREDIENTS FOR MEATBALLS:

1 1b. lean ground beef 2 cloves garlic, minced ½ onion, finely chopped ½ c. long grain rice, uncooked (I use Basmati) 1 egg, beaten ¼ c. fresh mint, chopped ¼ c. fresh parsley, chopped ¼. c. fresh oregano, chopped (or about 1 Tbsp. dry oregano) 1 tsp. ground cumin ½ tsp. chili powder Salt and pepper, to taste

INGREDIENTS FOR SOUP:

½ onion, chopped 3 cloves garlic, minced 1 large carrot, chopped 2 medium potatoes, peeled and chopped into 1 inch cubes 2 Tbsp. olive oil 3 c. beef broth

3 c. water 14.5 oz. diced tomatoes Salt and pepper, to taste Juice from ½ lemon Dash of cayenne pepper Fresh cilantro or parsley for garnish

PREPARATION:

In a bowl, add all meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. (30-35 meatballs) Place in fridge until ready to add to soup. In heavy-bottomed 5 qt. pot, heat olive oil to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn garlic. Add chopped carrots and potatoes to pot and cook for about 3-5 minutes until you get a nice caramelization going. Add broth, water, can of tomatoes, and seasonings, bring to boil, then turn down heat and let simmer for about 5 minutes. Add meatballs to pot one at a time, slowly. Using a wooden spoon, slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs, taste and adjust for seasoning. Serve hot.

TIDBIT Originally Oregano

Did you know that the taste of oregano varies by its origin? Mediterranean oregano is a member of the mint family that is grown in Greece, Italy, Spain, Turkey and Morocco. Mediterranean oregano has a robust, savory, peppery flavor that is ideal for use in Greek or Italian cuisines. These varieties of oregano are interchangeable. Mexican oregano, however, is a member of lemon verbena family that is native to Mexico and grows throughout Central and South America. Mexican oregano’s vibrant, citrusy tang and slight licorice flavor, make it better suited to Latin American and Tex-Mex cuisines. It should not be substituted for Mediterranean varieties due its considerable difference in taste.

- Avgolemono -

(Greek Lemon Chicken Soup)

KATHI WILLIAMS

Once upon a time, in my pre-island life, I worked in the Fisher Building in downtown Detroit. Not only a great hockey town, the city is home to some excellent international cuisine. One of the best things about lunch in the building was a little deli-type place downstairs that rotated a variety of soups daily and served them up by order at the counter, reminiscent of a certain episode of Seinfeld. I’m not sure if this is where I first experienced the lemony deliciousness of avgolemono, or if the lemon chicken soup I remember came from one of the nearby Greektown restaurants, but this bright flavor combination always brings back memories of that place and those days. Here’s a light and easy crockpot version of the Greek restaurant classic that I found while searching for new ways to use the many lemons harvested from the tree in my backyard.

INGREDIENTS:

1 lb. bone-in skinless chicken breast 1 medium yellow onion, chopped (continues)

1 large stalk celery, chopped 1 clove garlic, minced ½ c. orzo, uncooked (to make gluten-free, use white rice) 4 c. low sodium chicken stock

2 c. water ¼ c. fresh lemon juice 2 eggs (add an additional egg for richer soup) salt and pepper, to taste

PREPARATION:

Season chicken with salt and pepper. Place chicken, onion, celery, garlic, orzo, stock, water, 1 Tbsp. kosher salt, and ½ tsp. pepper in slow cooker. Cook about 3 hours on high, or 4-5 hours on low. When chicken is done, remove it from slow cooker and allow to cool slightly, then shred meat and discard bones. Add shredded chicken back to slow cooker. In a medium bowl, beat eggs lightly. Whisk in lemon juice until combined. Pour approximately a cup of hot soup broth into a measuring cup, and add a few drops at a time to the egg-lemon mixture, whisking constantly to temper the eggs. Continue adding hot broth in a slow, steady stream while whisking continuously. After all stock has been added, add egg-lemon mixture to soup in crockpot and stir to combine. Season with salt and pepper to taste. Serve with a loaf of crusty bread.

TIDBIT

My Oh Meyers More seasonal than “regular” (Eureka or Lisbon) lemons, Meyer lemons, are a much sweeter winter citrus generally available from December to May. A cross between a regular lemon and mandarin orange, Meyers lemons were first introduced to the United States from China in the early 20th century by Frank Meyer (for whom they are named). Meyer lemons are less acidic and lack the sour tang of regular lemons. Their sweetness is perfect to encourage garnishing with slices or adding raw segments to dishes and desserts. Their aromatic rinds have a more complex, delicious spicy scent that lingers as well. Try some while they’re in season!

- Caldo de Pollo -

YOLANDA O’HERN

This Mexican chicken soup recipe is dear to my heart, because it was my late mother’s recipe that I doctored up a bit on my own. Her recipe was made totally from scratch, including the chicken broth. I took some liberties to make it flavorful with some shortcuts. I say “her” recipe, but she didn’t have recipes written down. They were all in her head and she would make substitutions that were just as delicious if she didn’t have the right stuff on hand. You can cut the vegetables to the thickness you prefer and add another box of broth, if you like more liquid. The recipe can be cut in half, but not the cooking time. This soup was like penicillin when I was sick and it’s just one of the delicious meals that I wish my Mom could still make for me. I miss her terribly.

INGREDIENTS:

6-8 chicken thighs or legs 1 large leek or 2 small leeks 4-7 bay leaves 1 (28 oz.) can of whole tomatoes 6 mini ears of corn (shucked) 2 large carrots, sliced 2 stalks celery, sliced 1 large potato, sliced 2 medium or large calabaza (Mexican green squash) or zucchini and/or yellow squash, coarsely chopped 1 package of Lipton Vegetable soup (dry) 1 package of Lipton Onion soup (dry) 1 package of Lipton Extra Noodle soup (dry) 1½ - 2 qts. chicken broth (add up to 1 more qt., if you prefer) 1 bowl of hot sauce Corn tortillas served with butter and hot sauce or salsa Lime wedges

PREPARATION:

In a large Dutch oven (5 to 7 quarts) or stock pot, brown chicken in canola oil or olive oil. Remove and place in a covered bowl, until it is returned to pot. Add leeks, carrots, potato, bay leaves, squash and corn to oil and chicken drippings and sauté or sweat just to pick up flavor of chicken drippings and oil. Crush whole tomatoes in a bowl and add to pot. Add chicken and broth, cover and simmer over low heat for 45 minutes, stirring occasionally. Add packages of dry vegetable, onion and noodle soup. Simmer for another 15 minutes. Stir and turn off heat. Let soup rest for about 30 minutes. Reheat when ready to eat. Plate with limes for seasoning to taste. Serve with hot corn tortillas, butter and hot sauce or salsa. You may also add the hot sauce to the soup. Salud y Buen Provecho!

TIDBIT

The Chicken Soup Cure Mothers and grandmothers around the world have been touting the healing power of chicken soup for centuries and science seems to back them up. A report from the U.S. National Library of Medicine stated, “Chicken soup, a popular home remedy for the common cold since at least the 12th century, may really help.” It explains, “The steam from chicken soup may open up congested noses and throats. Soup also provides fluid, which is important for fighting infection. Some researchers suggest that substances in chicken soup reduce the inflammation associated with the common cold, thus providing some relief of symptoms.” In a New York Times 2007 review of scientific research into chicken soup, they reported: “While such studies can’t be considered conclusive, at the least, soups provide hydration and also contain nutritious ingredients that are well cooked and therefore easy to digest. Chicken soup, however, has an added benefit. Chicken protein provides an ample source of cysteine – which may help clear mucus.” So, if you’re feeling a little under the weather, listen to your mother and have some chicken soup.

- Everything But the Kitchen Sink Soup

PAM INGRAM

This recipe earned its name because it has everything in it but the kitchen sink. It’s my husband Neil’s recipe from back in his Dawg days when the fellas wore ties to watch Herschel Walker run for touchdown after touchdown. After the games, Neil and all the residents of Henrietta Apartments, would throw down and make soup and chili for their friends and the Little Five Points neighbors. This was always a favorite.

INGREDIENTS:

2 cans (10 oz.) Rotel tomatoes & chilis (one mild, one original) 2 cans (10.50 oz.) Campbell’s Minestrone Soup 1 can (15.25 oz.) whole kernel corn 1 can (14.5 oz.) green beans 1 can (15.25 oz.) black beans 1 large onion, diced small 2 tsp. garlic 1 lb. ground chicken Extra virgin olive oil Shredded cheese

PREPARATION:

Put all canned ingredients including liquid into a large pot and put on stove to simmer. Sauté garlic in just enough olive oil to coat pan. Add ground chicken and onion, and brown thoroughly. Stir meat, onions and garlic into the mixture in the pot and cook on low heat for 2 hours. Serve with shredded cheese and/or chips.

TIDBIT

Red and Black and White While here in Georgia, we root for the Red and Black, the iconic label for Campbell’s flagship soup line was inspired by similar uniform colors of another football team. According to company lore, the label’s original orange and blue color scheme was changed in 1898 to today’s red and white based on the suggestion of company treasurer and general manager Herberton L. Williams, after he was impressed by Cornell’s red and white uniforms while attending a football game they played against University of Pennsylvania. It was clearly a win for Team Campbell!

- Seafood Chowder with Hot Buttered Crackers

COLLEEN HARRIS

This seafood chowder is a variation of my grandmother’s fish and clam chowder that she used to make us when we would visit her in Virginia. My family, cousins, and grandparents would go to the coast and make a day of it at the beach. We would dig clams, catch crabs and fish, and go home to make a feast! This soup brings back great childhood memories of fun and family for me. The buttered crackers recipe came from my other grandmother, who copied it from a friend of hers in Atlanta, where they were served in the Atlanta and Peachtree Country Clubs for years.

INGREDIENTS:

1/4 c. butter 3 stalks celery, diced 1 large Vidalia onion, diced 1 Tbsp. minced garlic 3 c. seafood stock 4 c. peeled and diced potatoes (or you can use Simply

Potatoes diced potatoes) 1 carrot, finely diced 3/4 tsp. pepper 1 ½ Tsp. kosher salt 3 sprigs fresh thyme or 3/4 Tsp. 4 bay leaves 4 shakes hot sauce Old Bay seasoning, to taste 1 lb. peeled deveined shrimp 1 ½ to 2 lbs. cod or haddock, cubed into ½ inch chunks 2 cans whole baby clams, reserve juice 2 qts. half & half, warmed (continues)

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1 c. milk 1/3 c. flour salt & pepper to taste

PREPARATION:

In Dutch oven or large pot, melt butter and sauté celery, onion, carrot until onion is translucent. Add garlic and sauté about 3 more minutes. Add seafood stock, clam juice, potatoes, thyme, bay, salt and pepper. Bring to a boil and reduce heat to medium-low. Cook until potatoes are almost fork tender. Season shrimp and fish with Old Bay. Add shrimp, fish and clams to pot, cover and let simmer until fish and shrimp are cooked through. (About 7 minutes.) Uncover and add warmed half and half. Combine milk and flour in a small bowl and stir until flour is dissolved. Slowly stir into soup until it thickens (you might not need it all). Keep on low, stirring occasionally until ready to serve. Remove bay leaves and add salt and pepper to taste. Serve with hot buttered crackers.

- Hot Buttered Crackers

INGREDIENTS:

1 stick melted and clarified unsalted butter 1 or 2 sleeves *ZESTA* saltine crackers (Tip from experience: only Zesta crackers work with this recipe; all other brands get soggy.) Old Bay seasoning hot sauce, (use your favorite brand, like Louisiana or

Crystal), optional

PREPARATION:

Heat oven to 400°. Line a baking pan or cookie sheet with parchment or a Silpat. Place saltines out in rows on baking sheet. Brush crackers with melted butter and sprinkle tops with a little Old Bay. If you want spicy hot crackers, add a few shakes of hot sauce to melted butter before you brush on saltines. (I usually do half regular and half spicy.) Turn oven down to 375°. Place crackers in hot oven and bake for about 2-4 minutes depending on how your oven cooks. Make sure you watch them carefully because they will burn quickly! Take out and serve them warm with your soup.

- Oyster Stew -

KALISTA MORTON

When I was growing up, oyster stew was one of my favorite meals that my Mom made. For some reason, it was a Sunday night tradition and we had these bowl mugs with handles that were apparently saved for oyster stew night only. I would wait for Mutual of Omaha's Wild Kingdom and Walt Disney to come on after we ate. I’m not sure how my mom made it, but this is my spin on it today. I call mine “oyster stew on steroids."

TIDBIT Empty Bowls You can have a good time and some good soup while helping Second Harvest Food Bank by attending their Soup-er fundraiser at the Tree Bar at Bennie’s Red Barn on February 22. Come out from 6:00-8:00 p.m. to enjoy delicious soup, music and fellowship while helping those in need in our community by supporting Second Harvest. For every $1.00 raised, Second Harvest can provide five meals for someone that is hungry. Last year, Second Harvest partnered with 72 agencies throughout Coastal Georgia who provided more than 2.2 million pounds of food to relieve hunger in Brantley, Camden, Charlton, Glynn, McIntosh, and Wayne Counties. Advance tickets for $20 may be purchased online at helpendhunger.org or you can pay at the door. Another way you can help is by participating in the Handmade for the Hungry Empty Bowl Fundraiser hosted by Second Harvest and Glynn Visual Arts later this year. During this annual fundraiser, members of the community are invited to attend workshops July through September to create potter bowls to donate or keep and fill with delicious catered soups provided at an event held later in the fall. Instructor Debbie Craig will conduct the bowl-making classes at the GVA pottery studio, and the cost to attend is $25, which includes appetizers and drinks. The date for the community to gather and fill those bowls with soup will be October 16, from 5:00-7:30 p.m. Everyone is invited and can purchase a bowl at the event, if you did not create one during a workshop. It’s a SOUPer way to help fill the bowls of others who are in need. For more information on Second Harvest, the fundraisers, or volunteer opportunities, call Kalista Morton at 912.261.7979

INGREDIENTS:

1 onion, small, diced 1 c. celery, diced 1 qt. oysters from City Market with juice ½ stick butter 1 can cream of celery soup 1 c. half and half 2 c. whole milk season salt and pepper to taste

PREPARATION:

Sauté onions and celery in butter until they are translucent. Add oysters and juice and sauté until edges are frilly. Add remaining ingredients and stir, cooking slow and low. Serve with oyster crackers.

- Beef Bourguignon -

CARISSA CLARK

In Hawaii, at The Kahala we had a birthday celebration for Julia Child’s 100th Birthday in the month of August that represented both her birth and death. We created a mini Julia Child’s kitchen and had many events around all things Julia throughout the month. I was the Banquet Director there, so was proud to be responsible for executing the many events. We were honored to have Chef Daniel Boulud at the beginning of the celebration and ended with a representative from The James Beard Foundation for the final dinner. Due to the great success of the events, our Kahala chefs were invited to New York to cook a dinner at The James Beard Foundation. This classic French beef stew recipe represents that wonderful experience.

INGREDIENTS:

10 slices bacon (thickly sliced, lean) 3 lbs of boneless beef chuck roll, cut into 1 inch cubes 2 c. beef broth

1 ½ c. red cooking wine ¼ c. tomato paste ¼ c. soy sauce (dark version with sodium) ¼ c. flour 4 cloves garlic, finely chopped 2 Tbsp. thyme, finely chopped 5 medium carrots, sliced into 1-inch circles 1 lb. potatoes, new or baby 8 oz. mushrooms, sliced

PREPARATION:

In large skillet, cook bacon over medium high heat until crisp. Put aside. Salt & pepper beef and add to skillet with the bacon oil. Sear each side of the beef. Put beef and bacon into slow cooker. Add red wine to skillet used to cook the beef and

bacon, using a spatula, scrape the brown bits into the wine. Allow to simmer and reduce. Slowly add beef broth, tomato paste, and soy sauce to wine mixture. Sift flour and then slowly add that into the sauce with a whisk. Pour sauce into slow cooker. Add garlic, thyme, carrots, potatoes, and mushrooms to slow cooker and stir. Cook on low until beef is tender (8-10 hours). Serve in bowls, accompanied by some crusty French bread. Julia Child, that well-known larger-than-life woman who elevated home cooking and made French cuisine more accessible to the general public through her television shows and cookbooks lived by the mantra “Life itself is the proper binge,” and knew that “People who love to eat are always the best people.” The culinary queen was known as much for her wit and wisdom as her cuisine. We think her quote regarding cooking – and life – should be framed in every kitchen:

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

- Red Hot Chili -

MOLLY DUCKWORTH

As a Rotary member, and now the President of the Golden Isles Rotary, working the Rotary Red Hot Chili Cookoff every year lets me sample some delicious varieties of chili and has also helped me adjust my own recipe. What I find interesting is how strongly folks feel about their own recipes. I learned very quickly to simply nod with a smile and walk away if I didn’t appreciate one of the more unique samples. Come on out and see us for this year’s competition on Saturday, March 3!

INGREDIENTS:

1 lb. 80/20% ground beef 1 lb. fresh ground pork 2 onions, chopped 6 cloves garlic, minced 4 Tbsp. chili powder 2 Tbsp. kosher salt 2 Tbsp. dried oregano 5 (14.5 oz.) cans stewed tomatoes 1 (28 oz.) can tomato sauce 2 cans kidney beans with liquid 2 cans chili beans with liquid

PREPARATION:

Combine meat mixture, onion & garlic in a large stockpot. Cook and stir over medium heat until meat is done, drain. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce, breaking up the tomatoes while stirring. Heat to a boil, reduce heat to simmer and cover. Let simmer for one hour stirring occasionally. Stir in

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TIDBIT

Red Hot Rotary Chili Cookoff

Get your tasting spoons ready, the 17th Annual Red Hot Rotary Chili Cookoff will take place at Postell Park on St. Simons Island Saturday, March 3. Gates open and ticket-holding “Official Tasters” can make their rounds to cast votes for their favorites in the People’s Choice competition between 11:30 a.m. and 1:45 p.m. This “hotly contested” cook-off between chili teams who bring the heat is always a family-friendly good time with live music to enjoy and an afternoon awards ceremony where judges will also present awards for Judged Competition Best Chili, Best Heat, Most Unique, and Best Booth Theme. Tickets are available for $8 at the gate or can be purchased in advance for $5 adults and $3 children 7 and under. For more information, see the event listing on Facebook.

beans, simmer uncovered for 30 minutes, stir occasionally. I recommend serving with Jiffy cornbread casserole, substituting one can of whole kernel corn for the Mexican whole kernel corn in recipe.

Gramma Neil’s - Low Country Chowder -

LANDON MOORHEAD

My grandparents had a house on Pawley’s Island when I was growing up. Every summer we would go crabbing so Gramma could make this chowder. I still laugh thinking about those live crabs in the kitchen. If you don’t like seafood or are on a tight budget, you can omit the crab, Old Bay, and sherry, and substitute a ¼ tsp. of thyme, it’s just as good! Enjoy!

RED HOT CHILI

INGREDIENTS:

4 strips bacon 1 large onion 2 c. potatoes, peeled, diced 4 large ears of sweet corn, shucked 1 c. water (continues)

2 cubes chicken bouillon 1 bay leaf 2 tsp. Old Bay seasoning 1 tsp. Montreal steak seasoning* (My secret ingredient.

I add an extra 1/3 tsp. of spicy Montreal seasoning when I really want to spice it up!) 3 c. milk 3 Tbsp. cornstarch ½ c. cream 1 lb. crabmeat (checked for shell pieces) sherry, to taste salt & pepper, to taste

PREPARATION:

Cut corn off the cob, set aside. In a large saucepan, fry bacon until crisp, remove bacon. Add onions and potatoes in pan and brown until onions are tender. Add water, bouillon, bay leaf, Montreal steak seasoning, Old Bay and corn. Bring to boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are tender. In a separate container, mix milk and cornstarch until smooth. Slowly stir mixture into chowder until thick. Add cream, crabmeat and sherry. Season with salt and pepper to taste. Garnish with crumbled bacon.

TIDBIT Beyond the Bay

More than 75 years ago, people from Baltimore first sampled the zesty herb and spice blend known as “Delicious Brand Shrimp and Crab Seasoning” and since that time, crab and shrimp aficionados have sworn by it to flavor their seafood, and just about everything else! But while the unique taste stuck with them, fortunately, the name didn’t. Instead, a steamship line that traveled the Chesapeake between Maryland and Virginia inspired a new name for the product and Old Bay Seasoning was well on its way to becoming a legend. The flavor that once belonged solely to the Chesapeake Bay area has spread worldwide, and to this day, Old Bay is still produced in Maryland to its original exacting standards, its yellow and blue tin has become an icon, and its distinct flavor is widely accepted as the ultimate seafood companion. I love this Brazilian Shrimp Stew because it is so refreshing and very unique way to feature our local fresh Georgia Shrimp. This wasn’t a “passed-down” kind of recipe, but something I put together myself from other recipes. I enjoy cooking and like to find multiple recipes and pick and choose from them, playing around and adjusting them for my personal preferences.

INGREDIENTS:

1 ½ lbs. fresh Wild Georgia shrimp, peeled & deveined. ¼ c. olive oil ¼ c. onion, diced 1 clove garlic, minced ¼ c. dried ancho pepper, diced & seeded ¼ c. fresh cilantro, chopped 1.can (14 oz.) diced tomatoes with chilis 1 c. coconut milk 2 Tbsp. Siracha hot sauce 2 Tbsp. fresh lime juice salt & pepper to taste

PREPARATION:

Heat olive oil in medium saucepan. Sauté onions for several minutes until translucent, then add garlic and peppers and cook for several minutes longer. Add tomatoes, shrimp and cilantro to the pan and simmer gently until shrimp turns opaque. Pour in coconut milk and Siracha sauce and cook until just heated through – do not boil. Add lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

TIDBIT By the Numbers Shrimp are sold by size and the standard quantitative unit in the U. S. by count per pound. For instance, “11/15” denotes 11-15 shrimp per pound. This method is valid for fresh or frozen in the shell without the head on. The “U” designation stands for “under,” meaning less-than the count per pound. For instance, “U10” means that the shrimp are large enough that less than 10 make up 1 pound. To help the consumer to determine the size, a trade designation such as Jumbo or Medium, usually accompanies the count per pound on packaging.

- Brunswick Stew -

JULIE ANDREW

Brunswick stew is a local favorite that can take up to two days to cook, but we don’t always have that much time. With a few shortcuts using ingredients from local experts, it can be a fairly quick and easy meal that feeds an army and freezes well. For example, I count on the talented crew at Southern Soul Barbeque for the pulled pork and brisket and get rotisserie chicken from the deli at the grocery store. Beyond that, this recipe should be altered to fit your taste. If you prefer a consistency that’s more like soup than stew, add chicken stock. Some people may prefer to substitute beef stock for chicken stock. If you don’t hate peas like I do, you may want to use them instead of lima beans. One thing that makes a huge difference is the BBQ sauce. My favorite is from Dreamland BBQ: a little spicy and not sweet. Southern Soul has different varieties ranging from thick and sweet to thin and spicy. Grab some when you pick up the meat. You can even mix a couple to get just the flavor you like.

INGREDIENTS:

1 lb. pulled pork ½ lb. beef brisket 1 whole chicken, deboned 1 large onion 4 cloves garlic 4 Tbsp. butter 6 c. chicken broth 1 c. BBQ sauce ½ c. Worcestershire sauce 1 (28 oz.) can crushed tomatoes 2 (15.25 oz.) cans lima beans, drained 2 (15.25 oz.) cans corn, drained Jane’s Crazy Mixed Up salt, to taste

PREPARATION:

Chop onion and garlic, sauté in butter until onions are translucent. Add all ingredients except beans and corn and bring to a boil, stirring occasionally. Reduce heat to simmer, add beans

and corn. Cook for a minimum of 20-30 minutes, until all veggies are heated through. The longer the stew simmers, the better the flavor. Serve with cornbread and hot sauce, of course! Enjoy!

TIDBIT

Stewing Controversy

One of the most entertaining stories surrounding Brunswick stew is the battle over who invented it. Of course, here, we claim that it originated in Brunswick, Georgia, and have mounted a stew pot monument that “proves” it. However, Brunswick County, Virginia, and Brunswick County, North Carolina, both have laid claim to the original recipe that mixed small game with a variety of vegetables as their own. The inscription on the stew pot here says it was used to cook the first batch of proper “Brunswick Stew” in July 2, 1898. In all actuality, it's likely that the savory concoction came long before either as Native Americans stirred the meat from their hunting and trapping and the vegetables and roots they gathered.

- Pumpkin Shrimp - Bisque

PICTURED ON THE COVER

INGREDIENTS FOR SHRIMP STOCK:

1 lb. shrimp (large, 16 to 20) 2 Tbsp. extra-virgin olive oil ¾ c. dry white wine 3 c. homemade or canned lowsodium chicken stock Pinch of saffron threads (about 24) 2 ribs celery, coarsely chopped 1 medium onion (about 8 oz.), coarsely chopped 4 bay leaves, fresh, torn, or 2 dried 3 sprigs sage, fresh, about 3-inches each

PREPARATION OF SHRIMP STOCK:

Peel and devein shrimp, reserving shells. Set aside a few with tail on for garnish. Cover shrimp and refrigerate. Heat olive oil in a medium heavy-bottomed saucepan over high heat until it begins to smoke. Add shrimp shells to pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. (This step – pan roasting the shells – gives the stock much of its flavor, so take time to do it carefully.) Add wine to pan. Boil it over medium heat until all liquid evaporates. Add chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain through a fine sieve, pushing down on solids with the back of a spoon to extract all liquid. Rinse out saucepan and pour stock back into it.

FOR BISQUE:

2 c. pumpkin purée, fresh or canned ½ c. heavy cream ¾ tsp. salt (less if using canned stock) ⅛ tsp. (or less) cayenne pepper 1 Tbsp. lemon juice, freshly squeezed Freshly ground black pepper 1 Tbsp. extra-virgin olive oil 2 tsp. finely chopped fresh sage

PREPARATION OF BISQUE:

Whisk pumpkin, cream, salt (omit if using canned stock), and cayenne into shrimp stock. Bring soup to a simmer. Cook very gently, uncovered, over low heat for 10 minutes. Stir in lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead and stored covered in refrigerator. Keep peeled shrimp in a resealable bag buried in a bowl of ice in refrigerator.)

FINAL PREPARATION:

Pour olive oil into a large sauté pan placed over medium heat. When hot, add reserved shrimp and sage and cook, tossing often, until shrimp are just cooked through, 2 to 3 minutes. Shrimp should be pink and no longer translucent, but not curled into a circle. They should still have a tender snap when you bite into them. Arrange shrimp in warmed serving bowls, reserving pieces to garnish top. Bring soup back to a simmer, then ladle it over shrimp. Garnish with bits of fresh sage and a couple plump shrimp. (continues)

- Chocolate Orange Soup -

Just because a collection of recipes is never complete without dessert, we thought we’d add a dessert soup to the mix. If you’ve ever had a chocolate orange as a holiday treat, we imagine this soup is like putting that into a bowl. The soup can be served warm, at room temperature, or even chilled, for a more pudding-like consistency, and the Grand Marnier and orange juice are a perfect mix for the dark chocolate. You should be able to find the orange blossom honey at Savannah Bee Company.

INGREDIENTS:

¼ c. heavy cream ¾ c. whole milk 1 orange, Cara Cara or navel, zested, then segmented 6 oz. 65% dark chocolate, broken into pieces 1Tbsp. orange blossom honey ¼ c. orange juice, freshly squeezed & strained 1 Tsp. Grand Marnier

PREPARATION:

In small saucepan over medium heat, bring cream, milk, and orange zest to a boil, then immediately remove pan from burner. Allow zest to steep in milk mixture for 15 minutes off heat. Combine chocolate and honey in a medium glass bowl. Place infused milk back on medium heat and bring to boil. Pour milk through strainer into chocolate-honey mixture, whisking together until chocolate is fully melted and texture is smooth. Gently stir in orange juice and Grand Marnier until combined. Soup can be served warm by stirring until thoroughly combined and dividing into 2 bowls, garnishing with orange segments. For room temperature soup, let sit 30 minutes, then stir and divide into bowls and garnish. If you prefer the soup to be cold and a more pudding-like texture, stir, divide into bowls, and chill in refrigerator for at least 2 hours.

to everyone who contributed recipes, especially those who made and shared the soups. We’re looking forward to trying them all out and hope you are too. Raise your spoons and celebrate: Happy Soup-Or-Bowl Every Day!

TIDBIT

A Special Blossom Indeed

The orange blossom, the fragrant bloom of the citrus tree, and Florida’s state flower, is not just an attractive romantic image and popular flower for weddings, it’s a commercially valuable commodity. Essential oils from the flower are used in perfumes, aromatherapy, and natural skin care and cleaning products. Orange flower water is used in desserts and baked goods. Beehives are placed in orange groves during the blooming period to pollinate seeded citrus varieties and create delicious orange blossom honey. Between 1925 and 1953, a train called the “Orange Blossom Special” brought many wealthy vacationers from New York to sunny Florida, adding to the romantic and nostalgic appeal of the flower for which it was named.

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