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Create a Stir

by Jo Marshall

Here are six quick soups we turn to for comfort on a weeknight.

Why is soup such a favorite comfort food: Its power to soothe the diner? Its ability to calm the cook?

Unlike many dishes, most soups don’t require constant vigilance. Recipes are seldom fussy, they invite improvisation, and substitutions are generally welcome. You can stir up a soup while answering homework questions or sorting the mail, and if someone’s late for dinner, soup doesn’t mind the wait. Here are six quick soups we turn to for comfort on a weeknight.

Avgolemono (Greek Lemon Soup)

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Ingredients

Bring 6 cups chicken broth to a simmer and add 1⁄2 cup uncooked rice. Cover and simmer just until rice is done, about 15 minutes. Whisk 3 egg yolks with 3 tablespoons lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus. Makes 8 cups. Recipe by Jo Marshall.

"Create a Stir," March 2009.

Instructions

French Pea Soup

Mark Boughton Photography; styling by Teresa Blackburn

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Instructions

Melt 2 tablespoons butter in saucepan. Add 1 chopped shallot; sauté 2 minutes. Add 4 cups water and 6 cups frozen peas. Cover and cook about 12 minutes. Purée soup. Add 1⁄2 cup half-and-half, salt and pepper. Reheat. Makes 7 cups. Recipe by Jo Marshall.

"Create a Stir," March 2009

Tortilla Soup

Mark Boughton Photography; styling by Teresa Blackburn

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Ingredients

Instructions

Purée in a blender 1 (15-ounce) can fire-roasted tomatoes (undrained), 1 chopped onion, 4 cups chicken broth, 1 garlic clove and 2 tablespoons chopped cilantro. Pour into a large saucepan. Add 2 to 3 cups shredded rotisserie chicken. Bring to a boil; reduce heat and simmer 20 minutes. Garnish with tortilla chips. Makes 7 cups. Recipe by Jo Marshall.

"Create a Stir," March 2009.

Shrimp and Corn Soup

Mark Boughton Photography; styling by Teresa Blackburn

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Ingredients

Heat 2 (15-ounce) cans cream-style corn, 2 cups frozen corn, 2 (10-ounce) cans diced tomatoes with green chiles and 1 (15-ounce) can tomato sauce in a large saucepan. Add 2 pounds peeled shrimp and chopped green onions. Cook 5 minutes or until shrimp are done. Makes 12 cups. Recipe by Holly Clegg.

"Create a Stir," March 2009.

Instructions

Lentil Soup

Mark Boughton Photography; styling by Teresa Blackburn

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Ingredients

Cook 3 slices bacon; remove, drain and set aside. Chop 1 celery stalk, 1 onion, 1 carrot and 1 garlic clove. Sauté in bacon drippings until tender. Add 1 (28-ounce) can diced tomatoes and 4 cups vegetable broth. Bring to a boil. Add 1 cup lentils. Reduce heat and simmer until lentils are done. Season with oregano, basil and thyme. Crumble bacon on top. Makes 8 cups. Recipe by Jo Marshall.
"Create a Stir," March 2009.

Instructions

Tomato Basil Soup

Mark Boughton Photography; styling by Teresa Blackburn

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Ingredients

Instructions

Melt 1 tablespoon butter in a large saucepan. Add 1 chopped onion, 1 chopped celery stalk and 1 chopped garlic clove; sauté until tender. Add 1 (28-ounce) can crushed tomatoes, 1⁄2 cup water, 1 1⁄2 cups half-and-half or whole milk and basil. Heat thoroughly. akes 5 1⁄2 cups. Recipe by Jo Marshall.

"Create a Stir," March 2009.

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Story and recipes by Jo Marshall, a food writer in Deephaven, Minn.