ISSUE 114
FEBRUARY 5, 2021
WINTER SOUPS
"There is nothing like soup. It is by nature eccentric:  no two are ever alike, unless of course you get your soup in a can."

— LAURIE COLWIN

June 14, 1944  -  October 24, 1992
Food writer, columnist, and an influencer before there were influencers. 
Click here to get Home Cooking.
IN THE KITCHEN MAKING SOUPS
Soup is a magical concoction, and when infused with love, it seems to cure much of what ails you. As a gal who enjoys soup 52 weeks a year, I recommend learning some basics. Once you make a pot or two and get the hang of it, you can come up with so many variations. When you take your time and enjoy the healing art of soup making, you will absolutely taste the love.
SPICY CHICKEN SOUP
In my humble opinion, great soups begin with a great stock. There are certainly adequate prepared stocks to purchase, but there is a definite magic to making your own. Make enough to freeze and use as needed. For me that means, twice a month or so, I make a giant batch of stock. Believe me, you’ll be thrilled to have it on hand! 
CHICKEN STOCK IS A MAGIC ELIXIR
Here’s a recipe for an easy stock that takes about 45 minutes--but if you have the time to let it simmer longer, absolutely do! And here’s an important tip: if you slowly simmer it, your broth will remain clear. If you cook it too quickly, you’ll end up with cloudy stock. 
SPICY CHICKEN STOCK
Once you have the basics, take it up a notch by making a spicy chicken stock. My favorite includes dried peppers, apple, and coriander, among other inspired ingredients. It’s delicious as a base any time you need chicken broth. I use it to create my Whole30 Spicy Chicken Soup, which I serve with avocado and lime (and if you’re not doing Whole30, fried tortillas are a lovely addition).
ITALIAN WEDDING SOUP
My version of Italian Wedding Soup is Whole30 and has bits of carrots and kale, as well as a hack that involves making quick meatballs from sausages. Simply open the casing and roll the meat into mini meatballs. This recipe was originally made with pork meatballs, but I switched it up and made it with chicken instead, and it was superb. Finish this soup with a swirl of egg to take it over the top. 
CREAMY BROCCOLINI GREEN CURRY SOUP
Here’s a new soup I’m super excited about. I love the idea of a green soup in the winter, and this Creamy Broccolini Green Curry Soup is simple and superb. I can’t wait for you to try it! 
PORTUGUESE STEW
Everybody should have a seafood soup in their repertoire, and my Portuguese Stew is an easy one and was originally featured in my No Crumbs Left cookbook. Feel free to switch out the shrimp for fish. This is simply delightful every time I make and share it.
SHRIMP COCONUT BOWL FROM THE NO CRUMBS LEFT COOKBOOK
So many of you have recently discovered my Shrimp Coconut Bowl from the book, which is less of a soup and more of an in-the-shell-shrimp in a bit of broth dish. I love cooking shrimp with the shells on, because they add so much flavor. The base includes green vegetables, and it’s truly sublime. If you don’t have my cookbook, it’s an absolute must-get for this recipe alone.
WINTER MINESTRONE
Last but certainly not least is my wonderful Winter Minestrone. It’s kind of legendary, and easy to change seasonally: use zucchini and corn in the summer, kale in the winter, and asparagus and fava beans in the spring. 
MY FEEL GOOD CHICKEN SOUP
I’ve gathered some friends to share their own favorite soups, including a beef barley, a turkey and kale, a ham and potato, and a deliciously vegan turmeric cauliflower. You’ll find their recipes beneath the podcast. I can’t wait for you to get cooking!
In this episode, I sit down with my friends and fellow foodies, actor Jesse Tyler Ferguson and Julie Tanous, and it’s an absolute lovefest. We cover their new cookbook, Food Between Friends, the cookbook writing and publishing process, parenting in the pandemic, cooking as a lifelong journey, honoring family recipes, imposter syndrome, and Jesse’s Tie the Knot Foundation. Jesse also reveals how much he wanted me to do an Instagram story about it the minute we met, in 2017.
This episode is in partnership with
California Prunes:
This is the screenshot of the DM where Teri and Jesse first connected.
ROASTED TURMERIC CAULIFLOWER SOUP
WITH COCONUT CREAM
ROASTED TURMERIC CAULIFLOWER SOUP 
WITH COCONUT CREAM
I’m from Bangalore, India, my husband is from Poland, and we live in Dublin, Ireland, so we have quite a mix of cultures at home. My passion for food stems from my childhood. My dearest mom is an exceptional cook, and the way she cooked for all of us continues to inspire me. After the birth of my little boy, my food blog was something to do apart from being a mum. My passion for cooking and love of photography grew along with my blog. This recipe is simple, yet deliciously full of flavor.
 
Shilpa Razniewska, Food Photographer, Stylist, and Blogger
@soulful_and_healthy
soulfulandhealthy.com
SHILPA RAZNIEWSKA
TURKEY & KALE SOUP
TURKEY & KALE SOUP
What's better than a hot bowl of soup on a chilly night? I created this creamy Turkey & Kale Soup for the moments when you need a warm and delicious hug. Made with ground turkey, sweet acorn squash, and curly kale, it's hearty, healthful, and comforting and suits a variety of diets and lifestyles from AIP and Paleo to Whole30. This one might even earn a spot in your winter rotation!

Nicole Charles, Food Blogger, Heal Me Delicious
@healmedelicious
healmedelicious.com
NICOLE CHARLES
BEEF BARLEY SOUP
JOANNA'S BEEF BARLEY SOUP
I’m all about comfort food, and there is nothing like a hearty winter soup! Beef Barley Soup is at the top of my list because it’s loaded with tender meat, barley, fresh herbs and veggies. It’s always a go-to when the cold weather hits. This is rich, hearty, satisfying, comfort food in a bowl. Easy to prepare, it will become a new winter favorite, guaranteed! 

Joanna Cismaru, Food Blogger, Cookbook Author
@jocooks
jocooks.com
 
30-Minute One-Pot Meals was my debut cookbook, and my new cookbook, The Big Book of Jo’s Quick & Easy Meals, comes out in August.
JOANNA CISMARU
HAM AND POTATO SOUP
HAM AND POTATO SOUP
This Ham and Potato Soup with leek is thick, chunky, and creamy--like your favorite chowder, but dairy free! There’s nothing more comforting than a bowl of creamy soup on cold days. This one is super simple to make and also happens to be a great way to use up leftover ham!
 
ChihYu Smith, Founder, Author of Asian Paleo
@iheartumami.ny
iheartumami.com
CHIHYU SMITH
New Rainbow Mugs are now available! I was so delighted to have one of these beauties gifted to me by the potter. So many people have asked about it that we have made some for the shop! I am thrilled by how many people love rainbows for so many different reasons, and I’m excited to share these mugs with all of you. Click here to view them in the shop.
Cooking has been one of my favorite hobbies lately. The Steak Fajita Platter, showcased on the cover, was so fun to make. The sauces were delicious!

Bailey M, Blogger
@LivingBaileysBest
Greenwich, Connecticut
CLICK HERE TO ORDER THE NOCRUMBSLEFT COOKBOOK
If you want to be featured here with the cookbook, DM Teri and let her know.
In honor of my love for soups, this week we are giving away a Made In 8 qt. Stainless Clad Stock Pot, perfect for making all kinds of soups. Click below to enter. Good Luck!
CLICK HERE TO ENTER THE GIVEAWAY
CLICK TO THE POST BELOW TO ENTER FOR A CHANCE TO WIN A MARINATED ONION BOWL AND A MATCHING CRUM-BOWL!
CLICK HERE TO THE POST
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