Soup can warm the soul on a cold day

On a cold winter day, nothing beats coming inside and enjoying a large bowl of hearty soup or stew.

Soups and stews are popular winter meals, because they warm the stomach, and also because some are nutritious and easy to prepare. For simpler stews and soups, all that is needed is a few ingredients found in every kitchen, a crockpot and the part of the day while you are at work. Upon coming home, dinner is already prepared.

More intricate soups and stews, such as seafood chowder and minestrone soup, take a little longer to prepare, but the work is well worth it. Seafood chowder is a popular soup at restaurants everywhere, and living in Alaska, fresh seafood is always available. Even frozen fish from last year's trip can be turned into a hearty bowl of chowder.

Minestrone soup is another mouth-watering soup that pleases the stomach during the chilly winter months. With frozen vegetables from your own garden, the soup tastes even better.

Some people's idea of preparing soup involves taking the lid off the jar and microwaving Campbells until hot. But starting from scratch and preparing your own soups or stews makes them so much more enjoyable. Try adding different vegetables or meats to your favorite stew recipes to come up with concoctions your family is sure to love.

Hearty soup recipes

CHEESE AND

APPLE SOUP

1/3 cup margarine or butter

1/3 cup flour

1/2 teaspoon salt

2 1/2 cups milk

4 cups Gouda cheese, shredded

1 cup apple juice

Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened.

Add cheese, stirring until it is fully melted. Add juice; heat thoroughly, stirring occasionally.

CREAMY ARTICHOKE HAZELNUT SOUP

1 shallot, minced

1 tablespoon hazelnut oil

1 1/2 quart chicken stock

14 3/4 ounce jar of marinated artichokes, drained and finely chopped

1/2 cup hazelnuts, roasted, skinned and ground

1/4 cup rice flour

1/4 cup cream

1 tablespoon sherry

1/4 cup parsley, finely chopped

SautŽ shallot in oil over medium-low heat until very soft. Stir in stock, chopped artichoke hearts and hazelnuts. Bring to a boil, reduce heat, and simmer 15-20 minutes.

Combine a little of the hot broth with the rice flour to dissolve it. Stir into the soup, then strain soup through a medium mesh strainer or run through a food mill.

Return soup to pot. Stir in cream and cook until thickened. Immediately before serving, stir in the sherry and chopped parsley.

CREAMY SEAFOOD CHOWDER

1/2 red bell pepper, coarsely chopped

2 large garlic cloves, peeled

1 quart fish broth

2 medium potatoes, peeled and cut into small cubes

1/2 pound halibut fillets, cut into small cubes

1/2 pound shrimp, peeled, chopped if desired

1/2 pound bay scallops

1/2 cup dry sherry

2 cups heavy cream

Place the red peppers and garlic in a processor. Process until pureed.

Bring the broth and potatoes to a boil in a large saucepan. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes. Add the fish, shrimp and scallops. Cook until fish is done (the shrimp will turn pink), about 5 minutes.

Add the pureed pepper and garlic, the sherry and the cream. Continue to cook just until hot; do not boil. Taste for seasoning and serve immediately.

If desired, garnish with chopped fresh parsley or chives.

Note: chowders tend to be salty to begin with, so be careful if adding salt. Add pepper to taste.

HEARTY

MINESTRONE SOUP

8 cups water

1 1/2 pounds (3 cups) cubed 1-inch beef stew meat

2 teaspoons salt

1/2 cup butter

3 medium onions, chopped

2 medium carrots, sliced 1/4-inch thick

2 stalks celery, chopped

1 tablespoon chopped fresh parsley

1 teaspoon finely chopped fresh garlic

1/2 cup uncooked long grain rice

2 medium potatoes, cubed in 1/2-inch pieces

2 medium tomatoes, chopped

1 medium zucchini, sliced 1/4-inch thick

1 (15 1/2-ounce) can kidney beans, rinsed, drained

Combine water, beef and salt in 6-quart saucepan. Cover; cook over medium heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low; continue cooking until beef is fork tender (about 1 hour).

Meanwhile, combine butter, onions, carrots, celery, parsley and garlic in 10-inch skillet.

Cook over medium heat, stirring occasionally, until vegetables are crisply tender (5 to 6 minutes).

Add vegetable mixture and all remaining ingredients except kidney beans to cooked beef.

Cook over medium heat until mixture comes to a full boil (10 to 12 minutes). Reduce heat to low.

Cover; continue cooking for 20 to 30 minutes. Stir in kidney beans. Continue cooking until heated completly through (2 to 3 minutes).

Do you have a favorite recipe? If you would like to share it with the community, e-mail it to valleylife@frontiersman.com.

We publish a food page every week, and we would be happy to include your recipe on the page.

Please include your name and phone number, (which will be used for verification purposes only).