Hearty soup: Nothing tastes better

By Janice M. Howard / Style Editor for the Southern Standard

Edith Tomison, left, and sister Billie Bottoms select steaming hot potato soup from the food bar at Shoney’s Restaurant as the ladies enjoy a leisurely afternoon lunch. (Janice M. Howard photo)

Although soup has no season, there’s nothing like coming in from the cold to a toasty warm fire and the rich aroma of homemade soup simmering on the stove. Nothing warms the soul quicker or tastes better than hearty soup.

With January designated as National Soup Month, you may want to select from our variety of soup recipes to serve with cornbread, crackers or sandwiches and homemade dessert for a satisfying meal for two, four or more.

Soup appeal has always been universal and traditional recipes have lasted through centuries. From delicate broths to thick and hearty chowders, soup has satisfied hungry appetites for hundreds of years. Today, soup truly reflects the ingenuity of the everyday cook, using a wealth of vegetables readily available year-round such as carrots, onions, celery and potatoes. It can be made in large quantities to enjoy some now and freeze the remainder for later consumption.

For “appetizer soup” or main course chowder, consider the ease of serving it in a cup. If it is to be a “starter” course, you might like to serve soup contained in cups or mugs to your guests in the living room as a promise of good things to follow.

Pour soup from a pitcher, ladle it from a tureen on the spot, or fill cups in the kitchen and pass on trays. Accompany with baskets of homemade bread, assorted crackers, chips, popcorn or pretzels.

For serving at the table, place the cup right on the plate with a sandwich or salad. When soup is part of your main course, it will be convenient for the guests to sip and savor the broth if you serve it in regular coffee cups or larger mugs.