Nothing is more soothing than homemade soup — relatively easy to make, and with an endless variety of recipes spanning nearly all cuisines. Soups are usually flexible and forgiving, so you can use whatever is available. Start with these basics and create your own masterpieces.
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Osuimono (Clear Japanese Soup)
>> 1-1/2 quarts low-sodium chicken broth, homemade or store-bought
>> 1/3 cup cooking sherry (optional)
>> 4 teaspoons low-sodium soy sauce
>> 1-inch piece fresh ginger, smashed
>> 1 3-by-3-inch piece dried konbu
>> 6 fresh shiitake mushrooms, thinly sliced
>> Salt, to taste
>> 1 lemon, thinly sliced
>> 2 green onions, sliced diagonally
>> 1 carrot, cut into very thin slices
In large saucepan, bring broth to a gentle simmer. Add sherry, soy sauce, ginger, konbu and mushrooms; simmer 8-10 minutes. Remove ginger and konbu. Ladle soup into small bowls; float a lemon slice in each bowl and garnish with green onions and carrots. Serves 8.
Variations: Add other vegetables or meats, such as watercress, choi sum, won bok, fish cake or shredded chicken.
Approximate nutritional information, per 1/2 cup (not including salt to taste or variations): 50 calories, 1 g fat, no saturated fat, 5 mg cholesterol, 250 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g sugar, 4 g protein
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Pureed Broccoli Soup
>> 2 tablespoons extra-virgin olive oil
>> 1 medium sweet onion, chopped
>> 1 stalk celery, chopped
>> 3 cloves garlic, chopped
>> 1 teaspoon chopped fresh thyme
>> 8 cups chopped broccoli (stems and florets)
>> 2 cups water
>> 4 cups reduced-sodium chicken broth
>> 1 teaspoon chopped fresh mint
>> 1/2 cup half-and-half
>> 1/2 teaspoon salt
>> Freshly ground pepper, to taste
In Dutch oven over medium heat, heat oil. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme; cook, stirring, until fragrant, about 10 seconds. Stir in broccoli. Add water and broth; bring to simmer. Reduce heat and simmer until vegetables are tender, about 8-10 minutes.
Remove from heat and cool slightly. Add mint and puree in blender in small batches until smooth. Stir in half-and-half, salt and pepper. Serves 8.
Variation: Add spinach, cauliflower, kale and/or cheese.
Approximate nutritional information, per cup serving (not including cheese): 100 calories, 6 g fat, 1.5 g saturated fat, 10 mg cholesterol, 700 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g sugar, 4 g protein
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Basic Corn Chowder
>> 4 cups water
>> 4 cups diced peeled potatoes
>> 1 cup chopped celery
>> 1/2 cup chopped onion
>> 1/2 cup shredded carrot
>> 2 cups frozen corn
>> 2 (14.75-ounce) cans cream-style corn
>> 1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
>> 2 cups chopped cooked ham
>> 2 cups sliced mushrooms
>> 1-1/4 cups milk
>> 1/2 teaspoon salt
>> 1/2 teaspoon pepper
>> 2 tablespoons hot sauce (optional)
>> 6 bacon strips, cooked and crumbled
In a Dutch oven, combine water, potatoes, celery, onion and carrot; bring to a boil. Reduce heat; cover and simmer 12-15 minutes or until vegetables are tender.
Add corn, cream corn, soup, ham, mushrooms, milk, salt, pepper and hot sauce if using. Heat through, stirring occasionally. Stir in bacon just before serving. Serves 14.
Variation: Add clams, crab or a variety of sausages to spice up this basic chowder.
Approximate nutritional information, per 1 cup serving (not including added shellfish or sausage): 180 calories, 6 g fat, 1.5 g saturated fat, 20 mg cholesterol, 950 mg sodium, 20 g carbohydrate, 2 g fiber, 6 g sugar, 8 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
