TA S T E M A K E R S
Soup’s On!
FILL YOUR BOWLS WITH A HEALTHY DOSE OF WARMTH AND COMFORT. BY EDITORIAL STAFF
PHOTOS BY CHRIS EMEOTT
By now, even the most fervent cooks have grown a bit weary as the holidays and heavy-food season begin to fade into the distance. As with nature, cooking has its own seasons—enter the time for comfort cooking. Soup tops the list, providing warmth against winter’s chill and soothing what ails us—one glorious spoonful at a time. Our editors from across the Twin Cities celebrate soup’s restorative qualities by sharing some of their favorite recipes.
• 3 cups whole milk • 12 oz. smoked trout fillets, skin removed
WHITE CHICKEN CHILI
Nancy Eike, editor of White Bear Lake Magazine
• Smoked paprika for garnish • Optional: Chopped dill leaves, parsley or chopped chilies for garnish
This is my go-to soup recipe. With the precooked chicken and minced garlic, it’s about as easy-peasy as it gets. You
Melt butter in a large saucepan over
can also serve it with a stack of warm
medium heat, and add bacon. Cook
tortillas to sop up some of that glorious
until light brown, about five min-
just-the-right-amount-of-heat chicken
utes. Remove bacon with a slotted
chili broth.
spoon, and set aside. Reduce heat to medium-low, and add the onion and celery. Cook them for five minutes or
• 1 pound of precooked rotisserie chicken, shredded (or 4 breasts)
until onion is softened. Add flour to
• 1-2 Tbsp. olive oil
the saucepan, and stir to make a roux,
• 3 Tbsp. minced garlic
about two minutes. Add chicken stock
• 1 medium onion
and milk, and bring to a boil while
• 4 cups low sodium chicken broth
whisking constantly. Add potatoes and
• 1 15 oz. can white beans, drained
A good friend from Hibbing, Minn.,
thyme, and simmer, stirring occasion-
• 1 4 oz. can diced green chilis,
introduced me to the delicious flavor
ally for 12 to 15 minutes or until pota-
of smoked fish, an Iron Range hall-
toes are tender. Break the trout flesh
• 1 tsp. oregano
mark. Often available at local farmer’s
into bite-sized pieces, and add them
• ½ tsp. chili powder
markets, smoked fish is terrific on
to the pan along with the reserved
• 1 tsp. cumin
crackers, but I’ve always wanted to try
bacon; cook until heated through.
• 1 tsp. salt
Sara Moulton’s recipe for Smoky Fish
Serve soup sprinkled with paprika
• 1 tsp. ground black pepper
Chowder. Here’s the recipe. It’s creamy
and chopped herbs or chilies.
• Fresh cilantro, chopped
and flavorful, the perfect winter soup.
—saramoulton.co
• 4 Tbsp. unsalted butter
Notes: Trout is closely related to
Add olive oil to stockpot; warm. Place
• 8 oz. Canadian bacon, chopped
salmon and can be a good alterna-
onions and garlic in heated oil; cook
• 1 medium onion, finely chopped
tive to often-overfished salmon. It’s
until onions become translucent. Add
• 2 medium celery sticks, finely chopped
a great source of protein and can
chicken broth, beans, chicken, green
• 1 lb. potatoes, 1/3-inch cubes
encourage healthy bones, muscle
chilis, oregano, chili powder, cumin,
• 2/3 tsp. dried thyme
development and boost energy levels
salt, pepper and cilantro. Simmer on
• 3 Tbsp. flour
with B-vitamins, including niacin, an
low for at least 30 minutes. Serve with
• 2 ½ cups homemade chicken
essential mineral for a healthy nervous
tortilla strips, Mexican cheese and
system and brain function.
freshly sliced avocado.
SMOKY FISH CHOWDER
Angela Johnson, editor of Edina and St. Croix Valley magazines
stock or canned broth
28 | JANUARY/FEBRUARY 2021
with liquid
(I use a LOT of cilantro.)
