01.08.2019
Good Soups for Bad Weather
Warm up with Italian white bean and creamy cauliflower soups. Tips on sausage broth, smoked paprika use, pasta timing, and storage.
- Boost flavor by using sausage cooking liquid for the broth or swap sausage with pancetta and cook veggies in the rendered fat.
- Add pasta near the end so it cooks in the broth; use canned cannellini for speed or cook dried beans ahead.
- Add smoked hot paprika at the end to release aroma and keep color. Blend cauliflower soups for a silky texture.
It’s crummy outside, and there’s a block of soup stock in my freezer that’s begging to be let out. Cold weather deserves hot soup, and hot soup deserves flavorful herbs and spices. There are a couple recipes that have especially restored warmth to my bones and spirit during this frigid, frosty, and downright rainy month. This first one goes out to all the Nonnas. Italian White Bean is a delicious, hearty soup with aromatics courtesy of our Italian Herb Blend. For extra flavor and richness, boil your sausage first and save that water for the broth. (A trick I should have figured out long ago.) This soup earned me extra credit as a spice merchant. The sausage in this recipe is from Homestead Meats—A craft butcher shop in Evanston, Illinois that uses our spices in some of their handmade sausages and cured meats.
ITALIAN WHITE BEAN SOUP RECIPE
You can certainly make the beans for this soup from dried, but I made things easier with canned cannellini beans. (I mean...it’s in the name.) For even richer soup, replace the sausage with pancetta. Make sure to fry it in the pot first, and cook the veggies in the rendered fat. You could also add pasta to this soup, like Ditalini or Orzo. If you do add pasta, toss it right into the soup near the end, letting it cook in the broth. I prefer having mine with toasted semolina bread, so I went without.
Creamy Cauliflower is the security blanket of soups, a velvety dish that comforts and warms you. It is also the sophisticated cousin of Broccoli cheddar, in the same manner that Fettuccine Alfredo is to Macaroni and Cheese. This recipe is simple, satisfying, and quick to prepare, making it ideal for a Saturday lunch or weeknight dinner. Blended soups are often simple, but still maintain a level of elegance. Flex your garnish skills with olive oil and paprika, and serve this to impressed guests. You’ll look like a genius, even if you made it the day before.
The Spanish Smoked Hot Paprika lifts this whole dish, adding a nice depth of flavor to each spoonful. Add the paprika at the end, the heat of the soup will gently release the spice’s pleasant aroma. This also keeps your soup from changing color. Paprika’s smokey, earthy, and fruity flavors complement the richness of cream, fontina cheese, and cauliflower. The soup is so creamy that the hot variety is the best option. Its heat can be tamed with the rich soup itself. For the milder crowd, try Smoked Sweet Paprika. These recipes should be seen more as prompts. Soup is a forgiving dish, so play around, taste frequently, and make it how you like it. If you have any spicy soup notes to share, we’d love to hear them! Email us at spices@thespicehouse.com.
Article and recipes by Geoff Marshall
Frequently Asked Questions
Can I use dried cannellini beans instead of canned?
Yes. Soak overnight or use a quick soak, then simmer 1 to 1 1/2 hours until tender. Or pressure cook 20 to 30 minutes. Drain and add to the soup near the end so they keep their shape.
How do I use sausage to make a richer broth?
Boil the sausage first, then reserve that cooking liquid and add it to your stock for extra meat flavor. You can brown the sausage later if you want crisp bits, or slice and add it straight into the soup.
Can I swap the sausage for pancetta? Any special steps?
Yes. Fry the pancetta first to render its fat, then sauté your aromatics in that fat. That adds salty, savory depth that replaces the sausage flavor nicely.
When should I add pasta to these soups?
Add small shapes like ditalini or orzo near the end of cooking so they finish in the hot broth without overcooking. Cook just until al dente and serve right away or keep the pasta separate and add per bowl.
Why add smoked paprika at the end, and which type should I use?
Adding smoked paprika at the end keeps its aroma and bright color. Use smoked hot paprika for a spicy, smoky lift; choose smoked sweet paprika for a milder taste.
How can I make creamy cauliflower soup without heavy cream?
Simmer cauliflower until very soft, then blend with some cooking liquid or stock for a silky base. You can add a cooked potato, a splash of milk, or soaked cashews for extra body without heavy cream.
How long can I store these soups and what is the best way to reheat?
Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 2 to 3 months. Reheat gently over low to medium heat, thinning with stock or water if the soup thickens in storage.
How do I make these soups vegetarian while keeping depth of flavor?
Use a robust vegetable stock and swap sausage for smoky mushrooms or roasted, diced root vegetables. Add smoked paprika or a splash of soy sauce for savory umami. Finish with beans, toasted bread, or cheese for richness.
Can I use dried cannellini beans instead of canned?
Yes. Soak overnight or use a quick soak, then simmer 1 to 1 1/2 hours until tender. Or pressure cook 20 to 30 minutes. Drain and add to the soup near the end so they keep their shape.
How do I use sausage to make a richer broth?
Boil the sausage first, then reserve that cooking liquid and add it to your stock for extra meat flavor. You can brown the sausage later if you want crisp bits, or slice and add it straight into the soup.
Can I swap the sausage for pancetta? Any special steps?
Yes. Fry the pancetta first to render its fat, then sauté your aromatics in that fat. That adds salty, savory depth that replaces the sausage flavor nicely.
When should I add pasta to these soups?
Add small shapes like ditalini or orzo near the end of cooking so they finish in the hot broth without overcooking. Cook just until al dente and serve right away or keep the pasta separate and add per bowl.
Why add smoked paprika at the end, and which type should I use?
Adding smoked paprika at the end keeps its aroma and bright color. Use smoked hot paprika for a spicy, smoky lift; choose smoked sweet paprika for a milder taste.
How can I make creamy cauliflower soup without heavy cream?
Simmer cauliflower until very soft, then blend with some cooking liquid or stock for a silky base. You can add a cooked potato, a splash of milk, or soaked cashews for extra body without heavy cream.
How long can I store these soups and what is the best way to reheat?
Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 2 to 3 months. Reheat gently over low to medium heat, thinning with stock or water if the soup thickens in storage.
How do I make these soups vegetarian while keeping depth of flavor?
Use a robust vegetable stock and swap sausage for smoky mushrooms or roasted, diced root vegetables. Add smoked paprika or a splash of soy sauce for savory umami. Finish with beans, toasted bread, or cheese for richness.
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