Some of the coldest weather of the year is headed our way, and what’s better on a cold day than a nice, warm bowl of soup?
In fact, there’s “increasing confidence in an accumulating/plowable snow” event Sunday, although “there is still considerable spread amongst the guidance and this forecast is not set in stone,” the weather service says in its Friday forecast discussion.
Whether the precipitation falls as snow or rain depends on the positioning of low pressure moving into the region Sunday, according to the weather service.
Plus, the National Weather Service is forecasting overnight low temperatures Monday and Tuesday “mainly in the single digits” with some “below zero readings possible too,” adding “wind chills will certainly drop below zero.”
“Highs Tuesday and Wednesday may not reach 20 in many locations,” the weather service says.
So we searched our archives and resurrected some of the best soup recipes we’ve shared over the years.
More: Joe Marzilli’s Old Canteen has been sold. Why Italian won’t be on the new owner’s menu
Homestyle Chicken Escarole Soup from The Fire in North Providence
1 3-pound whole chicken
Salt and pepper
1/2 bunch celery
2 to 3 large Vidalia onions
4 to 6 large carrots
1 head of escarole
Celery salt, to taste
Granulated onion, to taste
White pepper, to taste
Start by splitting the chicken in half and rinse with cold water. Lightly season with salt and pepper on all sides, then roast the chicken at 500 degrees until skin is completely brown.
While the chicken is browning, set up a large pot with 1½ gallons of water. When the chicken has browned, carefully add the chicken with drippings to the stock pot.
Boil for about 90 minutes over low heat. Once done, strain the chicken from the liquid, reserving the liquid stock for later. As the stock cools, strain the fat that forms on top.
While the chicken is boiling, wash the celery, carrots, and onions. Mince either by hand or in a food processor.
Place the vegetables in a separate pot, without water, over low heat. Begin to sweat the vegetables, until they’re softened but not browned, stirring occasionally. Lightly season the vegetables with a touch of celery salt, granulated onion, white pepper and salt.
Pot au Feu French Onion Soup
6 pounds large Spanish onions, julienne cut
1 tablespoon salad oil
1 bay leaf
1 3/4 teaspoon thyme
2 quarts beef stock, hot
2 cups chicken stock, hot
2 ounces Sherry
4 ounces flour
Cold water
Swiss cheese, grated
Salt and pepper to taste
Chef’s Note: Make your own stock or buy a good quality stock.
Heat soup pot. Add oil, then onions on medium heat. Stir often.
When onions are starting to brown, add thyme and bay leaf. Continue stirring until onions have a nice color. It will take a while.Add hot beef and chicken stocks, sherry, salt and pepper. Simmer for 10 minutes.
Thicken soup with a slurry. To do this place flour in mixing bowl. Drizzle in cold water and mix with whisk until pancake-batter consistency. Strain through mesh.
Add 8 ounces of hot soup to the slurry. Stir. Then combine with rest of soup.Divide soup into eight onion soup bowls. Finish each bowl with a crouton, then add grated Swiss cheese and broil until golden brown.
Makes eight, 8-ounce portions.
Au Bon Pain Italian Wedding Soup
FOR THE MEATBALLS:
¾ pound ground beef, 90% lean
¾ pound ground veal or pork
2 eggs
¾ cup plain bread crumbs
2 cloves garlic, minced
1 teaspoon kosher salt
Freshly ground pepper
½ cup grated Parmesan cheese
FOR THE BROTH:
2 tablespoons extra virgin olive oil
1 yellow onion, diced
2 medium carrots, diced
cloves garlic, minced
Head of escarole, coarsely chopped
2-3 sprigs fresh thyme
½ teaspoon crushed red pepper flakes
1 cup canned imported plum tomatoes, coarsely chopped
4 quarts rich chicken stock
1 cup uncooked acini di pepe pasta (soup mac)
Pecorino Romano cheese
In a large bowl, combine all eight meatball ingredients and mix well. Let rest for 15-20 minutes then form small, olive-size meatballs (about 30).
In a large soup pot over medium heat, add the olive oil and meatballs. Lightly brown, turning occasionally. Transfer to a platter and set aside.
Add the onion, carrots and garlic to the pot and cook, stirring occasionally until soft and golden. Add in the escarole and cook until just wilted. Add the thyme, crushed red pepper, plum tomatoes and chicken stock, and bring to a simmer. Slowly cook for about 10-12 minutes.
Add the meatballs and pasta and bring back to a simmer. Cook for about 6-7 minutes or until the pasta is tender.
Remove the fresh thyme sprigs and let soup rest a few minutes before serving.
Serve heaping ladles of soup in oversized soup bowls and garnish with freshly grated Pecorino Romano.
Journal Food Editor Gail Ciampa’s notes: I use Better Than Bouillon Roasted Chicken, low-sodium version, for the stock. You can use any kind of small pasta. I like using mini shells. You can also buy a meatloaf mix of ground meats in most large grocery stores instead of combining the ground beef and pork yourself.
Makes 8-10 servings.
This article originally appeared on The Providence Journal: Soup recipes from some old favorite RI restaurants