It's almost "officially" winter in Southern California. Winter to us means sunny, yet chilly; an occasional rainfall to make it feel colder, then a new day of beautiful sunshine again; but cold enough for us to sport cool winter scarves and trendy UGG looking boots. It is also flu season with all this weather change. This is why I'm home writing about my favorite soups that keep me warm.
I'm a soup person. There are many out there that just are not, but my friend Tay and I are definitely soup people. She's my soup buddy. She recently made me a pot of "Zuppa Toscana" and I told her it made it to my top five. I had some today and the spiciness of the black pepper actually soothed my throat a bit. If this soup sounds familiar to you, it's the soup they serve at Olive Garden. I know you're thinking she probably bought it, but I promise you, she made it--and it's really good.
Anyway, my top five soup list also includes Roasted Tomato Basil soup. It sounds boring, but it's something that I sometimes make myself because I have such a love for tomatoes. Juice, salads, sauces, etc. You name it, if tomato is in it, I'll at least try it. A quick substitute would be Ralphs, Vons, or Safeway soups that you can scoop up at their store. 2 for $5 sometimes. Heat it up and serve. Pick up some soup crackers on the side while you're at it.
My dad's beef stew. Full of beef and vegetables that have been stewing overnight. I once read an excerpt from Ramona Quimby (I think it was Age 8), where she describes her parents' beef stew (or was it veg?--well, it was a stew), simmering in the crock pot all day and all night. The aroma that fills up your house is so savory and sweet it just makes your mouth water. Yum!
Chicken Tortilla Soup. Being from Southern California, you will try several versions everywhere, including my own. I have to say, I like the brothy kind that I make with shredded leftover chicken (from the Albertsons or Costco chicken that someone brings home from time to time) with corn and avocado pieces topped with crunchy tortilla strips. (Not because I make it, but because I can adjust it to how I'd like it to be). Some places make it too watery with less of a chicken broth flavor. However, California Pizza Kitchen has a version of their own that I enjoy as well. It's more cheesy and they blend everything together. Depending on your mood, I'd go for either.
All these soups have one thing in common for me, they have a little spice from the pepper or they have some red pepper flakes cooked into them, with the exception of the beef stew.
Well, that's only four. Oh yes, how could I forget! Hot and Sour Soup from the Chinese restaurants. It has to be a really great balance between spicy and acidic though. Too much spice takes away its enjoyability and too much acid or vinegar just makes it sour. Oh and I also don't like it if there are Chinese black mushrooms in it. The vegetarian restaurant and Sam Woo seem to have it down. When I was an extern and wanted some hot and sour soup, I'd go and buy those instant powder packs at the Chinese market in Chinatown, San Francisco. Hot water, some scallions, and an egg and I was good to go! Instant gratification.
In case you're wondering what's after 5 because I know you're just so intrigued, it would be chili. I know it's not really a soup because it's so chunky it's practically a whole meal, but restaurants categorize it under soup, so I will too. A few months ago, I started making vegetarian chili, which actually turned out to be pretty yummy. You just substitute frozen tofu and crumble it in as if it were the ground meat! Ingenious.
My friend Christine's Vegetable Soup. I have no idea what she really puts in there. My friends and I have all tried to replicate it. It all turned out like the porridge that Goldilocks had...too watery, too thick, too bland, etc...well, her secret is safe with her in Africa. Hopefully, she's making it for her Peace Corp family right now.