Soups to Warm the Bones on Chilly Days

By: Sarah

 

So here comes FALL! And let me have you dig into two of my favorite fall soups, just so comforting, so filling, so hearty and so tasty. And best of all, easy and no-fail recipes I am sharing with you and your whole family, yes, large batch to enjoy.

MIXED ARROZ CALDO (Filipino Chicken and Rice Soup)
The Best Filipino Comfort Food that is loaded with ginger flavors
1 1/4 cups vegetable oil
1 large onion, sliced
1 (3-4 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon minced garlic
1 (3 to 4 pounds) whole chicken, cut into serving pieces
1 lb chicken breast, sliced
1 tub (1/2 lb) chicken liver
1/2 cup Patis/Fish Sauce
2 cups glutinous/malagkit rice (half malagkit and half jasmine rice is ok too)
2 tablespoons TOASTED Casubha (native saffron for flavor and color)
1 tablespoon MSG (optional)
2 tablespoons granulated sugar
1 teaspoon Ground Black Pepper
2 tablespoons salt
20 cups water/chicken broth
2 pieces pandan leaves
5 pieces hard boiled eggs, sliced

 

Trim chicken of unwanted fat, rinse and drain well. In a large pot over medium heat, heat oil. Add onion, garlic and ginger; stir constantly until fragrant. Add in the chicken pieces and liver, sauteing until browned. Stir in fish sauce, cover and simmer for a while. Add rice, Casubha and all the dry seasonings; stir until well coated. Add all the broth with pandan leaves, bring to a boil and continue cooking until malagkit rice is tender. Add hard boiled eggs (or you can use as toppings). Serve hot, then sprinkle green onion and fried garlic on top. Calamansi/lime and additional fish sauce on the sides too.

GAYLE’S CREAMY
BUTTERNUT SQUASH SOUP
1/2 stick (1/4 cup) salted butter
1 cup chopped onion
About 4 lbs butternut squash,
peeled and cubed
4 cups water
1 teaspoon dried marjoram leaves
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
8 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed

Enough whole milk to thin sauce

This works great in a multi-pot/slow cooker. Melt butter over medium heat. Add onion; saute until translucent. Add remaining ingredients except cream cheese and whole milk. Cover and slow cook (low heat setting) for 6 to 8 hours or until squash is tender. Using stick blender, puree until smooth. Stir in cream cheese and cook until melted. Using wire whisk, slowly add enough whole milk to desired consistency.

Start early Christmas shopping…it’s time to be merry next month. And we will be baking loaves next issue. The trending Calamansi Almond Loaf Cake and the Season Favorite Fruit Cake. Remember fall season is about slowing down, taking it easy, and do a lot of baking.