Soup is one of the most comforting dishes to come out of the kitchen in winter. They just seem to warm you from the inside out and make you feel great. So we wanted to share with you a great winter soup recipe from Héloïse Brion to warm you up even on the coldest of days.
Héloïse Brion’s winter soup
For the soup
- 2 carrots
- 1 leek white part only
- Extra virgin olive oil
- 1 large pinch dried oregano
- 9 oz 250 g chicken breast, cut into 1¼ in (3 cm) pieces
- 1 yellow onion finely chopped
- 1 garlic clove finely chopped
- 1½ qt 1.5 l water
- 2 bouillon cubes chicken or vegetable
- 9 oz 250 g cooked red haricot beans
- 9 oz 250 g cooked white haricot (navy) beans
- 3 scallions thinly sliced
- 9 oz 250 g baby spinach
- Salt and freshly ground pepper
For the croutons
- 3 –4 thick slices country bread
- Extra virgin olive oil
- Fleur de sel
- Dried herbs and/or spices of your choice seeds
- or ground cumin, fennel, coriander, oregano, etc.
- Generous ¼ cup 1 oz/30 g grated Parmesan
- Freshly ground pepper
- 2 –4 tbsp basil pesto store-bought or homemade
- Peel the carrots and cut them crosswise into ¼ in (5 mm) slices. Remove damaged outer layers from the leek, slice as for the carrots, and rinse.
- Warm a little olive oil in a Dutch oven over medium heat. Add the carrots and leek, season with salt, and stir to coat. Stir in the oregano and let cook for 5 minutes.
- Add the chicken pieces and onion, stir, and cook for 5–7 minutes, until the chicken is lightly browned. Add the garlic, water, and crumbled bouillon cubes, then bring to a simmer. Simmer gently over low heat for 20–25 minutes.
- Remove from the heat and stir in the red and white haricot beans, followed by the scallions and spinach. Season to taste and set aside.
- To prepare the croutons, preheat the oven to 430°F (220°C/Gas Mark 7). Cut the bread into large cubes. Place them in a bowl, drizzle with olive oil, and toss to coat. Sprinkle with fleur de sel, pepper, your choice of herbs and/or spices, and stir in the Parmesan. Spread over a baking sheet and bake for 10–12 minutes, stirring halfway so they colour on all sides, until crisp and golden brown.
- To serve, reheat the soup, ladle generous servings into soup plates, and add 1–2 teaspoons pesto to each serving. Scatter over the croutons, grate some Parmesan over the top, and serve.
Recipe courtesy of Héloïse Brion’s My Art of Entertaining.
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