Cold Weather Calls For A Bowl Of Soup

Is Mother Nature playing with us? Just when early springlike weather brought out lighter jackets, and even an occasional pair of shorts, deep-freeze temperatures returned.

She’s reminding us that there still are eight weeks left before the calendar officially proclaims the arrival of spring. That’s plenty of time to enjoy cooking and eating warm, comforting soups that will take the chill out of those blustery days.

This three-way potato soup is quick to fix and offers three appealing flavor options. The potatoes provide a smooth and thick base that melds well with a variety of flavors. The options combine broccoli and Cheddar cheese, or pureed carrots and dill weed, for extra flavor, nutrition and color.

To save cooking time, double the recipe for Potato-Onion Soup and serve it as a first course or as a lunch or light supper. Then, using one of the flavor variations as a guide, it’s a simple matter to create a new soup with the leftovers and reheat in the microwave or on the stove.

Dress up any of these soups with a garnish: a bit of sour cream or yogurt, croutons, chopped parsley or green onion, or a sprinkle of your favorite grated cheese. Then serve the hot and hearty soup accompanied by a tossed green salad and crusty French bread, a simple sandwich or oven-fresh muffins.

Potato-Onion Soup with Variations

1-1/4 pounds (about 4 medium) potatoes

1 tablespoon butter or margarine

1 cup chopped onion

2-1/2 cups boiling water

2 chicken bouillon cubes

2 tablespoons chopped parsley

Salt and pepper, to taste

Peel potatoes and cut into 3/4-inch cubes; set aside.

Melt butter in a 2- to 3- quart saucepan. Add onion; saute 5 minutes. Add potatoes, water and bouillon. Cover and bring to boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes.

Remove 1 cup of the potato cubes with a slotted spoon; set aside. Pour contents of saucepan into container or electric blender. Holding lid on securely, blend until smooth; return to saucepan. Mix in reserved potatoes and the parsley. Season with salt and pepper. Heat through.

Yield: 4 servings (about 4-1/2 cups)

Nutrition information per serving: 172 calories, 3 grams protein, 33 grams carbohydrate, 4 grams fat (20 percent fat calories), 8 milligrams cholesterol, 369 milligrams sodium, 3 grams fiber.

Potato-Broccoli-Cheese Variation: Omit parsley in Potato-Onion Soup and mix in 1-1/2 cup broccoli florets, cooked crisp-tender, or a 10-ounce package frozen broccoli, thawed and drained. Over medium-low heat gradually add 1-1/2 cups shredded Cheddar cheese, stirring until heated through and cheese is completely melted.

Yield: 4 servings (about 5 cups).

Nutrition information per serving: 359 calories, 15 grams protein, 36 grams carbohydrate, 18 grams fat (45 percent fat calories), 52 milligrams cholesterol, 646 milligrams sodium, 4 grams fiber.

Potato-Carrot-Dill Variation: Prepare Potato-Onion Soup up to the point of removing 1 cup of potatoes. Add entire contents of saucepan to blender container. Add 1-1/2 cups frozen sliced carrots, thawed. Blend until smooth. Return to saucepan. Add 1/2 to 1 teaspoon dried dill weed and 1/2 to 2/3 cup additional water, to make soup of desired consistency. Heat through.

Yield: 4 servings (about 5 cups)

Nutrition information per serving: 192 calories, 4 grams protein, 38 grams carbohydrate, 4 grams fat (19 percent fat calories), 8 milligrams cholesterol, 402 milligrams sodium, 4 grams fiber.

Whole Wheat Pumpkin Muffins

Make this large recipe ahead. Sealed in an airtight container, these moist muffins store well at room temperature for a few days. For longer storage, seal in freezer bags or containers and freeze. Plan to use within 2 to 3 months.

3 cups sugar

29-ounce can solid-pack pumpkin

6 eggs

1 cup vegetable oil

2 cups water

6 cups Unifine processed whole wheat flour (Flourgirls) or 3 cups regular grind whole-wheat flour and 3 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons baking soda

1-1/2 teaspoons salt

2-1/2 teaspoons ground nutmeg

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

2 cups raisins, optional

1-1/2 cup chopped walnuts, optional

Preheat oven to 400 degrees; lightly grease muffin or miniloaf pans.

Combine sugar, pumpkin, eggs, oil and water in large electric mixer bowl. Beat at low speed 1 minute.

Combine dry ingredients; stir or sift to blend well. Add, all at once, to pumpkin mixture. Mix just until dry ingredients are moistened. Stir in optional raisins and/or nuts, if desired.

Spoon into prepared pans and bake at 400 degrees in preheated oven 20 to 22 minutes for 2-1/2-inch diameter muffins, 30 to 35 minutes for 3-1/2-inch muffins or 45 to 50 minutes for 3-inch by 5-3/4-inch miniloaf breads. Test for doneness with cake tester or wooden pick inserted into center. Muffins are done when tester comes out clean.

Remove from pans to wire rack. Serve warm or cool and store in airtight container. These muffins freeze well.

Yield: 5 dozen 2-1/2-inch muffins. (Recipe may be halved using a 16-ounce can of pumpkin.)

, DataTimes ILLUSTRATION: Photo

MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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