Terre Haute Living January/February 2019 - Page 31

T o many, there is nothing more comforting than enjoying a warm bowl of creamy, satisfying soup on a frigid winter evening. As you spoon out your bowl, savoring every drop of delicious flavor possible, your whole body is now warm. It reminds you of your childhood —when you would devour your mother’s soup after playing outside in the snow. Soup symbolizes winter. The two go hand-in-hand, or rather, spoon-in-mouth. In this special feature of Terre Haute Living, local hometown chefs and restaurant owners are inviting you into their kitchens to try their specialty soup recipes. How do they prepare their soup dishes? What do they recommend this winter season? Just in case you happen to be snowed-in this season and you can’t dine at these restaurants, follow these simple, easy-to-learn recipes to satisfy your food cravings. Which recipe will you try first? Crossroads Café 679 Wabash Ave. PASTA E FAGIOLI SOUP Ingredients: • 1 tbsp. extra-virgin olive oil • 1 lb. lean ground beef • 2 whole carrots, diced • 4 celery stalks, diced • 1 medium onion, diced • 28 oz. can crushed tomatoes • 2 cans (14.5 oz. each) beef broth • 2 whole bay leaves • 1 tsp dried oregano • 1 tsp dried basil • 1/2 tsp dried thyme • Salt and pepper, to taste • 1 can (15 oz) cannel- lini beans, drained and rinsed • 1 can (15 oz) red kidney beans, drained and rinsed • 1 cup ditalini pasta, uncooked Add the olive oil to a large skillet and add the ground beef. Cook until the beef is browned and no longer pink. Place the beef in a slow cooker, along with the additional ingredients, except for the beans and pasta. Cook on low for 7-8 hours or high for 3-4 hours. Stir in the beans and pasta 30 minutes before serving. Season with salt and pepper to taste. Discard the bay leaves and serve immediately while hot. tribstar.com/terrehauteliving Clabber Girl Bake Shop Café 900 Wabash Ave. CORN AND POTATO CHOWDER Ingredients: • 1 tbsp. butter • 1/4 lb. bacon, diced • 1 cup onion, diced • 1 celery stalk, diced • 1/2 tsp. salt • 1/4 tsp. pepper • 1 tbsp. garlic, minced • 2 tbsp. flour • 4 cups chicken or vegetable broth (or stock) • 4 cups red potatoes, medium diced • 2 cups corn • 1 cup half-and-half • 1 tsp. fresh thyme • Pinch of cayenne pepper In a large soup pot over medium-high heat, melt the butter. Add the bacon and cook until it’s crisp. Then, remove the bacon and leave 1/4 cup of the drippings in the pot. Add the onions, celery, salt, and pepper and cook over medium-high heat until the vegetables are slightly softened. Add the garlic and cook for approximately 30 seconds. Sprinkle the flour over the vegetables and mix until well combined. Add the potatoes and broth (or stock). Cover the pot and bring to a boil. Then, lower the heat and simmer for 10 minutes, or until the potatoes are fork tender. In a blender, puree one cup of corn with the half-and-half. Add the remaining corn and the corn puree to the pot and stir until well combined. Add the fresh thyme, cayenne pepper, and more salt and pepper to taste. Let simmer for five minutes and add the reserved bacon for garnish. January/February 2019 • Terre Haute Living 31