In the mood for a winter warm-up? Try making hearty soups that take the chill off. Read on for recipes from Kimpton chefs that put their own spin on celebrated soups. Heat up the oven, grab a spoon and warm up!
French Onion Soup – Serves 8-10
Poste Moderne Brasserie (Washington, DC)
Executive Chef Kyoo Eom
- 2 ½ lb. beef short rib
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery, chopped
- ½ head of garlic, cut crosswise
- 1 bouquet garni (5 sprigs of thyme, 5 sprigs of sage, 2 bay leaves tied together)
- 5 peppercorns
- 10 cups beef stock
- Combine all of the ingredients in a large pot and poach the beef short rib.
- When it is tender remove it and strain the remaining broth.
- 3 1/2 onions thinly sliced
- Beef stock from the short rib
- Fresh thyme
- 1/2 cup dry sherry
- Salt and pepper to taste
- Add the onions to a large pot and caramelize with 2 cups of the beef stock.
- Add the remaining stock and thyme to taste and simmer for 20 minutes.
- Add the sherry and salt and pepper to taste.
- Cool down immediately and serve.
- Option to top with broiled gruyere cheese on a crostini.
Potato Stout Soup – Serves 2
Atwood (Chicago, IL)
Chef Brian Millman
- 1 cup Onion, chopped
- ½ cup Leeks, rinsed and chopped
- ½ cup Celery, chopped
- ½ cup Carrots, chopped
- 2 Garlic Cloves, smashed
- 2 ½ Yukon Gold Potatoes, cut in equal size
- 1 cup Coconut Milk, or Heavy Cream
- 12 oz Guinness Bottle, or comparable Stout
- Vegetable stock, enough to cover vegetables by 3 inches
- Salt & Pepper, to taste
- Sauté the vegetables & garlic in a sauce pot on medium-high heat.
- Add salt and pepper and continue to cook without browning the vegetables for about 5 minutes.
- Add potatoes, coconut milk or cream, stout & vegetable stock and bring to a boil. Reduce heat and simmer until the potatoes are cooked through.
- Transfer to a blender and puree until smooth.
- Taste and adjust seasoning with salt & pepper.
- Garnish with sharp cheddar cheese and pumpernickel croutons.
Kabocha Soup – Serves 4-6
Three Degrees (Portland, OR)
Chef Tom Dunklin
- 1 kabocha squash, peeled, seeded and diced
- 1 yellow onion,s diced
- 3 celery stalks, diced
- 4 cloves garlic
- 1 leeks washed and diced
- 1tbs fresh thyme
- 1 bay leaf
- 1cup white wine
- 1cup cream
- 1qt water
- White pepper
- 1 tsp butter
- Boiled Crawfish
- Caramelized turnip
- Cooked Andoullie sausage
- Heat a pot to medium heat caramelize onions with celery, leeks, and garlic.
- Then add thyme, bay leafs, and deglaze with white wine, reduce it by half.
- Once it’s reduced add the water and squash cook until squash is tender.
- Puree and run through a chinois.
- Finish with cream, season with salt and pepper to taste.
In a sauté pan heat crawfish, turnip, and sausage with butter. Once warmed, place a ring mold inside a bowl, add meat mixture, remove ring, pour soup around the mold. Serve with bread.
What are your go-to winter soups?