THE COMFORT OF SOUP: STAY-AT-HOME FAVORITES

In many occasions, I've sat in my plane awaiting instructions from ATC. During high traffic periods and inclement weather, gate holds are common, even for small piston aircraft. So, I've learned to be patient. That training has paid off. Presently, many of us are cooling our heels in another form of a gate hold. We're confined to our homes, waiting for a call from the "CVC," my name for County Vaccination Center. Now that winter is in full swing, cold weather has further driven us into our homes. Even in Southern California, temperatures have dipped into the 40s. I love cold weather. When I lived in Wisconsin, would wait for the snowfall. Then, I would bundle up in my heavy parka, put on gloves and a furry hat and step outside for long walks. Now, in Los Angeles, I still take long morning and evening walks in the cold or rainy weather. The most enjoyable part is coming back to the house and feeling with warmth as I cross the thresh-old. These past weeks, I've retrieved my favorite soup recipes. I can't think of a warmer and more inviting dinner than one consisting of a hearty bowl of soup while listening to the wind and watching the rainfall from the dining room window. As enjoyable as it is to eat the soup, derive even more pleasure in preparing the meal. favor soups that are thick and robust. Many of my recipes include the three major food groups, which means we enjoy a complete meal from one pot. I feel confident that if you try these recipes, it will make your stay-at-home mandate more tolerable event pleasant and memorable.

Chicken and Dumplings

Chicken and Dumplings (Stuart J. Faber)

Here is a dish that reminds almost everyone of their childhood. Prepare it for your kids. Create memories for them and reflect on memories of your own.

Chicken & Soup Ingredients:

• 1 1/2 chickens

• 1 stick butter

• 8 carrots

• 6 cloves garlic

• 2 stalks celery

• 2 leeks

• 2 brown onions

• parsnip

• 1/2 cup flour

• teaspoon thyme

• teaspoon tarragon

• 1/2 teaspoon ground sage

• kosher salt and freshly ground black pepper

• Dumplings Ingredients:

• 2 1/2 cups flour

• 3/4 cup milk

• 2 tablespoons butter

• 1 tablespoon baking powder

• 2 teaspoons salt

• 2 eggs

• 1/2 cup chopped Italian parsley

Chicken & Soup: Cut chicken into half breasts, legs, thighs, wings. Cut carrots into 1-inch chunks. Slice garlic. Chop celery and onions into ½-inch chunks. Slice white part of leeks. Spread layers and wash thoroughly. Fill a large stockpot with 4 quarts of water. Add chicken, parsnip, salt and pepper. Bring to a boil, reduce to simmer, cover and cook until chicken is done. Check thick part of breast and thick part of thigh with an instant thermometer. They should read 170 degrees. Remove chicken from pot and cool. Separate the meat from the bones and cut into bite-size pieces. Meanwhile, melt stick of butter in a large skillet over medium heat. Add carrots, parsnip, celery, garlic and onion. Stir and cook until slightly soft, about 10 minutes. Add flour and mix well until you can no longer see bits of flour. Add more if desired.

Dumplings: Bring milk and eggs to room temperature. Chop butter into pieces. Mix the eggs with the milk. Mix together the flour, salt and baking powder. Add the butter and milk-egg mixture. With a pastry cutter, work the dough until it comes together. It will be moist and sticky. Add more milk, a tablespoon at a time if necessary. Do a final mix with your hands.

Moisten your hands with water. Tear off pieces of dough little larger than golf balls. Place into the simmering soup. Cover and cook about 12 minutes. After 6 minutes, with a large spoon, turn dumplings over time. Sprinkle with parsley and serve.

Beef and Mushroom Barley (Stuart J. Faber)

Fabe's Outstanding Beef & Mushroom Barley Soup

Here is another soup that can serve as an entire meal. I love the taste and texture of barley. Nutritionists claim that barley is full of nutrients and very good for you. Whole grain barley is even better for you, but it's difficult to find.

Ingredients:

• 1/4 cup olive oil

• - pound of boneless short rib meat cut

• into 1/2-inch chunks is great-or pound chuck roast cut into 1/2-inch chunks. For

• extra flavor, add a soup bone. If you have bones from the short ribs, throw them in.

• 8 cloves garlic, finely chopped

• 2 ribs celery, finely chopped

• 1/2 each red & green bell pepper, chopped

• 3 medium carrots, 1-inch chunks

• 1 large yellow onion, finely chopped

• 1 lb. white button mushrooms, thinly sliced

• 1/4 cup sherry

• 4-5 cups beef stock

• 1 1/4 cups pearl barley

• 4 Yukon Gold potatoes, quartered (opt.)

• 2 tsp. thyme leaves

• 2 fresh thyme stalks

• 1 teaspoon oregano

• 1 teaspoon each granulated onion & granulated garlic

• 2 bay leaves

• 1 tablespoon Worcestershire

• 2 teaspoons soy sauce

• 2 teaspoons fresh lemon juice

• Kosher salt and freshly ground black pepper, to taste

• 1/4 cup finely chopped Italian parsley cup frozen peas

Method: Heat half the oil in a 6-qt. Dutch oven over medium-high heat. Brown meat on all sides. Remove and set aside. This soup can also be made with chicken. Cut the chicken (thighs and/or breasts), into one-inch chunks. Brown chunks on all sides. Set aside. Add chicken chunks during last 20 minutes of cooking soup. Add remaining oil, garlic, celery, carrots, bell peppers and onion, and cook until soft, about 5 minutes. Do not brown. Add sliced mushrooms, and cook, stirring, until mushrooms give off their liquid. Add bay leaves. Add sherry, and cook until evaporated, about 2 minutes. Scrape bottom of pot to incorporate fond. Return meat to pot.

Add stock, Worcestershire, soy sauce, thyme, oregano, granulated onion and garlic, salt and pepper; reduce heat to medium-low, and cook, covered and stirring occasionally, until meat is almost tender-about 1 hour. Add barley and potatoes, if using. Stir so that liquid covers barley and potatoes. Cover and simmer until potatoes and barley are tender, about I more hour. Do not over-cook or barley will be mushy. Discard bones if you have used them. Discard bay leaves.

Add more beef stock or water, if necessary or desired. Mix well to incorporate meat. Re-season with thyme, salt and pepper. Add peas and cook until they are warm. Add a pinch lemon juice. Garnish with chopped parsley.

For a thicker soup, make a roux. Place 2 tablespoons of butter and 2 tablespoons of flour in a small saucepan and place over low heat. Stir constantly until incorporated and you have a blonde substance the thickness of sour cream. Bring soup to a boil and add roux. Stir into liquid to desired thickness. The butter in the roux will add extra richness. If too thick, carefully add some water.

Chicken Tortilla Soup

Chicken Tortilla Soup (Stuart J. Faber)

This soup is surprisingly easy to make. After chopping the veggies and placing the ingredients in a stockpot, within 30 minutes, you will have a complete meal.

Ingredients:

• 1 1/2 pounds boneless chicken

• 8 corn tortillas

• 2-3 tablespoons olive oil

• teaspoon kosher salt

• teaspoon black pepper 12 door

• 2 cloves garlic, chopped

• 2 teaspoons cumin

• 1 1/2 teaspoons ground coriander

• 1 1/2 teaspoons chili powder

• 1 1/2 teaspoons oregano

• 1 bay leaf

• 1/8 to 1/4 teaspoon cayenne

• 1-2 tablespoons chopped jalapeño

• 1 6 oz. can tomato paste

• 1 red bell pepper, chopped

• 15 oz. can corn

• 15 oz. black beans

• 1 14.5 OZ. can whole tomatoes

• 5 cups chicken stock

• 1 lime, juiced

• 3/4 cup cilantro leaves, chopped

• 1 bunch scallions, chopped

Method: Cut chicken into ¼-inch thick strips. Cut tortillas into 2-inch wide strips. Heat 1 tablespoon oil in a large Dutch oven. Place tortilla chips in oil, cook for minute or until golden. Remove with a slotted spoon and place on a paper towel. Add tomatoes and tomato paste to a food processor. Pulse until the mixture reaches the consistency of oatmeal.

Add one more tablespoon of oil to the pot. Add chicken and season with salt, pepper and paprika. Cook until pink disappears, about 2 minutes. Remove and place on cutting board. Cut into shreds. Before chopping jalapeno, remove membranes and seeds and discard. Add onions, jalapeno and bell pepper to the pot. Sauté for 1 minute, then add garlic and sauté for 30 seconds. Add the bay leaf, cumin, coriander, oregano, chili powder, paprika and cayenne and mix well. suggest adding spices in increments to achieve desired heat. Add the tomato mixture and stir well. Add the chicken stock and mix well. Add shredded chicken, black beans and corn. Bring to a boil, cover and simmer for 15 minutes. Add juice from the lime in 1 teaspoon increments.

Add cilantro and scallions, stir and cook for minute. Add tortilla strips and cook for one minute. Remove bay leaf. Check seasoning. Add more spices if desired.

Serve topped with shredded Monterey jack cheese, tortilla chips, avocado, etc. If you have leftover chicken from a previous dinner, this is a good way to use it.

Stu's New Minestrone

This is an Italian classic.

Ingredients:

Stu’s New Minestrone (Stuart J. Faber)

• 1 large onion, diced

• 1 leek, diced

• 3 ounces pancetta or ham, diced

• kosher salt/freshly ground black pepper

• 3 carrots, diced

• 2 celery stalks, diced

• 6 ounces mushrooms, sliced

• 6 garlic cloves, minced

• 2 zucchinis, sliced

• 1 cup green beans

• 3-5 cups chicken stock

• 6 ounces tomato paste

• 1-28 ounce can whole tomatoes, chopped

• 2 Bay leaves

• 1 green bell pepper, chopped

• 1/2 cup Italian parsley, chopped

• 2 tablespoon fresh chopped rosemary

• 1/4 teaspoon sage

• 1 teaspoon oregano

• 1 teaspoon thyme and

• 1 teaspoon sugar

• 3 small Yukon Gold potatoes, diced cup cooked dried beans (canned ok) (canellini or garbanzo)

• 1/4 cup shredded Parmesan

• 1 cup cooked corn

• 1/4 cup lentils (opt.)

• 1/4 cup frozen peas

• 8 oz. penne pasta (or other tube pasta)

• 1 cup chopped fresh spinach

• 2 tablespoons butter

Method: If using dried beans, soak overnight, then cook until tender, about 30-40 minutes. Do not add salt while cooking beans. In large Dutch oven, heat tablespoons of olive oil. Sauté onions about 5 minutes over medium heat. Season with salt and pepper. Add pancetta or ham, carrots, celery, bell pepper and potatoes and sauté 3 minutes more. Add garlic and cook for 30 seconds. Add tomato paste, rub it on bottom of Dutch oven with a spatula for one minute. Add chopped tomatoes and about 3 cups of chicken stock. Add bay leaves, rosemary, sage, oregano, thyme and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes.

After 30 minutes, add zucchini, mushrooms and green beans. Add lentils if using. Cook for an additional 10 minutes, then add pasta. Add more stock as needed. Add beans, corn and peas. Cook until pasta is al dente. Check for seasonings and adjust. Add Parmesan, butter, parsley and spinach. Cook for 10 minutes more, then serve.

So, enjoy the time during your stay-at-home gate hold by placing a heavy pot on the stove, cut some veggies and enjoy a warm and fuzzy cup of soup.