Six Soups to Soothe a Cold

  • 3 ounces dried lima or butter beans (about 1/2 cup)
  • 3 ounces dried chickpeas (about 1/2 cup)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced (about 1 teaspoon)
  • 1 celery stalk, large outer veins trimmed, diced (about 1/2 cup)
  • ½ onion, minced (about 3/4 cup)
  • 1 quart chicken broth
  • 1/3 cup tomato paste (about 3 ounces)
  • 4 large Swiss chard leaves, stems removed and cut into pieces
  • 1-inch pieces, leaves shredded (about 5 1/2 ounces)
  • 1 1/2 ounces angel hair pasta, broken into bite-sized pieces (about 1/3 cup)
  • 2 tablespoons harissa
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup chopped parsley

    1. Soak the dried lima beans and chickpeas separately overnight in three times their volume of water. Drain and cook them separately in two times their volume of fresh water until they are tender, about 45 minutes. Drain and reserve the cooking water from both the lima beans and chickpeas. Combine the lima beans and chickpeas; set aside. Combine the cooking waters and set aside.

    2. Heat the olive oil in a soup pot over medium heat. Add the garlic, celery and onion. Cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes.

    3. Add the broth, reserved bean cooking liquid, and the tomato paste. Mix together until well blended and bring to a simmer for 10 minutes.

    4. About 10 minutes before serving, add the cooked beans and chick peas, the Swiss chard and the pasta. Simmer until the pasta and chard stems are tender, about 10 minutes.

    5. Add the harissa and stir until blended. Season to taste with the salt and pepper. Serve in heated bowls, garnished with the chopped parsley. Makes eight servings.

    Submitted by The Culinary Institute of America's Book of Soup.

    Thai Hot and Sour Soup

    Thai hot and sour soup creates a fascinating interplay of spicy hot chile and sour citrus flavor on the palate.


  • 1/4 pound small (30-35 count) shrimp, peeled and butterflied
  • 2 ounces thin rice noodles (vermicelli)
  • 2 quarts chicken broth
  • 1 stalk fresh lemon grass, cut into 2-inch pieces, smashed
  • 1/4 cup Thai fish sauce (nam pla)
  • 2 tablespoons chili oil
  • 2 teaspoons lime zest
  • 1/2 pickled chili
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1/3 cup drained canned straw mushrooms
  • 1/4 cup chopped cilantro


    1. Bring a medium-sized pot of water to a boil. Add the shrimp and boil until cooked through, about 3 minutes. Use a slotted spoon to transfer the shrimp to colander. Rinse under cold water, drain and set the shrimp aside. Cook the rice noodles in the same pot of boiling water until tender, 2 to 3 minutes. Drain, rinse under cold water and drain again. Set aside.

    2. Combine the broth with the lemon grass, fish sauce, chili oil, lime zest, pickled chili, lemon juice and lime juice in a wok or soup pot. Bring to a simmer and cook for 10 minutes. Strain or use a slotted spoon to remove the lemon grass.

    3. Distribute the rice noodles, shrimp, mushrooms and cilantro between 8 heated soup bowls. Pour the broth over and serve. Makes eight servings.

    Submitted by The Culinary Institute of America's Book of Soup.


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