Is there anything more comforting in cool weather than a hearty bowl of soup? I don't think there is. So even though fall has been slow coming in Southern California, I decided to devote an entire newsletter to these delicious pots of goodness. The other beauty of soup is how well it freezes. Make a big batch and put some in the freezer for those cold nights you just don't feel like cooking. Just heat and serve!

The basis of any good soup, though, is a quality stock. In general, the rule should be that you use the type of stock that matches the soup's ingredients (i.e. chicken soup gets chicken stock, butternut squash would get vegetable, etc.). There's no need to make your squash taste like chicken! But, that's a soap box I'll try not to stay on for too long. Luckily, making your own stock is easier than you think. Here is a video that shows you how. Now, go forth and make soup!

Thai Chicken Noodle Soup

Yield: 4 servings

Ingredients:

2 tablespoons bruised and finely chopped lemongrass

1 tablespoon minced ginger (learn how here)

3 cloves garlic, peeled

Zest and juice of 1 lime, plus additional wedges for garnish (learn how to zest here)

1 tablespoon neutral oil such as avocado, canola, or vegetable

1 pound boneless, skinless chicken thighs, cut in 1” pieces (you can also use breast meat)

¼ cup ¼”-thick sliced scallion whites (green parts thinly sliced for garnish) (see this in action here)

½ cup small diced onion (learn one way to do this here)

4 cups chicken stock

1 ½ teaspoon fish sauce, plus additional as needed

4 ounces thin rice noodles (vermicelli), soaked in hot water

1 can coconut milk, well shaken

½ cup minced cilantro (learn how to get the leaves off the stems quickly here)

Kosher salt and freshly ground pepper, as needed

Procedure:

Place lemongrass, ginger, garlic, and lime zest in a small food processor or blender and process until very finely chopped. Set aside.

Heat oil in a large saucepan set over medium high heat. Season chicken with salt and pepper. Add chicken pieces to pan and brown on all sides (it is ok if they aren’t cooked all the way through). Remove from pan, trying to leave as much fat behind as possible. Set aside.

Add scallion whites and onion to pan. Cook until onion is translucent. Add lemongrass mixture and continue to cook until fragrant, about 60 seconds. Add chicken stock, making sure to scrape any brown bits off the bottom of the pan. Add fish sauce and return chicken to pan, along with any juices. Simmer gently until chicken is cooked through.

Turn heat as low as possible and add rice noodles, coconut milk, and half the cilantro. Cook only until heated through. Stir in lime juice. Adjust seasoning with fish sauce, salt, and pepper as needed. Serve immediately, garnished with remaining cilantro and scallion greens, and served with extra lime wedges on the side.

Paella Soup

Yield: 4 servings

Ingredients:

4 low-sodium cups chicken stock

1/8 teaspoon saffron

2 tablespoons neutral flavored oil such as avocado, canola, or vegetable

1 pound boneless, skinless chicken thigh meat, cut in 1” pieces

½ cup (2-3 oz) small diced cured Spanish chorizo (not Mexican)

1 cup diced onion (learn how a professional dices onion here)

¾ cup diced red bell pepper

¼ teaspoon dried oregano, crushed

½ teaspoon smoked paprika (preferably Spanish)

¼ teaspoon turmeric

1, 14-oz can diced tomatoes in juice

¾ cup medium or short-grain rice, such as arborio or Cal-rose

½ cup frozen peas, thawed

Kosher salt and freshly ground black pepper, to taste

Procedure:

Add saffron to chicken stock and set aside to soften.

Heat oil in Dutch oven set over medium heat or a large saucepan set over medium high heat. Add chicken and sear on all sides until brown (chicken may not be cooked through). Remove from pan and set aside, leaving as much fat behind as possible. Add chorizo pieces and cook until some fat has released and pieces have gotten crispy. Add to chicken, again leaving as much fat behind as possible.

Add onion and bell pepper to pot and cook, stirring frequently, until onion is translucent. Add oregano, paprika, and turmeric and continue to cook until fragrant, about 60 seconds. Add tomatoes (including juice) and continue to cook until almost dry. Add stock mixture, scraping up any bits on the bottom of the pan. Return chicken and sausage to the pan, along with any juices. Add rice, bring to a boil, then reduce to a simmer. Cook until chicken and rice are cooked through, about 15 to 20 minutes. Add peas and cook until just warmed. Adjust seasoning with salt and pepper and serve immediately.

Caramelized Fennel Soup

Yield: 4 servings

Ingredients:

2 tablespoons unsalted butter

¼ medium onion, sliced thinly (learn the proper way to slice onions for cooking here)

1 large fennel bulb, core and fronds removed and sliced thinly on a mandolin

Pinch baking soda

¼ cup anise-flavored liqueur such as Pernod, Ouzo, etc. (optional)

4 cups vegetable stock

1 bay leaf

2 sprigs thyme

1 ½ cup grated Gruyere cheese

4 slices French bread or baguette

2 teaspoons whole grain mustard

Olive oil, as needed

Kosher salt and freshly grated black pepper

Procedure:

Preheat oven to 375 degrees F.

Melt butter in a large saucepan set over medium heat. Add onions and fennel and season lightly with salt. Add a small pinch of baking soda and mix thoroughly. Cook, stirring infrequently, until onions are caramelized and fennel is softened. Deglaze with liqueur, if using. Add stock, making sure you scrape up any brown bits that may remain at the bottom of the pan. Add bay leaf and thyme sprigs. Bring to a boil, then reduce to a simmer. Simmer for 20-30 minutes for the flavors to meld.

While soup is simmering, coat slices of bread with a small amount of olive oil (learn the fastest, easiest way to do that here). Season with salt and pepper and place in preheated oven until golden brown, approximately 10 minutes. Remove from oven, and switch oven to broil.

When soup is done simmering, remove bay leaf and thyme stem. Stir in mustard. Adjust seasoning as needed with salt and pepper. Divide soup between broiler-safe bowls and top with toasted bread. Sprinkle cheese over the top of the bread. Place bowls under the broiler until cheese is melted and bubbling. Serve immediately.

Curried Cauliflower Soup with Pomegranate

Yield 2-3 servings

Ingredients:

1 tablespoon neutral oil such as avocado, canola, or vegetable

1 cup thinly sliced leeks (see how to properly wash them here)

4 cups cauliflower florets (from approximately 1 small head)

1 clove garlic, thinly sliced

1 tablespoon curry powder, or to taste

2 ½ -3 cups vegetable stock

¾ cup heavy cream or coconut milk, well shaken (optional)

Pomegranate arils, for garnish

Kosher salt and freshly ground black pepper, as needed

Procedure:

Heat oil in a large saucepan set over medium heat. Add leeks and cook until softened. Add cauliflower, garlic, and curry powder. Cook until very fragrant, 1-2 minutes. Add stock, scraping up any brown bits at the bottom. Cover and simmer until cauliflower is very tender, approximately 20-30 minutes. Remove from heat and puree with immersion blender or place in a blender and puree until smooth.

Return to heat and add cream. Heat gently until just cooked through. Season with salt and pepper. Serve immediately, garnished with pomegranate arils.