Who will emerge victorious in the third annual Sharp Health News Soup-erbowl? Will it be Philly cheesesteak soup or New England potato soup? Both are winners if you’re looking for a healthful take on a regional classic.
Philly Cheesesteak Soup
You love it as a sandwich; now try it as a soup.
Yields 4 servings
5 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1/4 teaspoon celery seeds
2 cloves garlic, chopped
1/3 cup plus 2 tablespoons whole-grain flour
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
6 cups low-sodium chicken broth
2 soft whole-grain rolls, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
8 ounces low-fat cheddar cheese, shredded
8 ounces provolone cheese, shredded
1 pound shaved beef steak or roast beef
1/4 cup jarred sliced pepperoncini (optional)
2 tablespoons chopped fresh parsley, plus extra for garnish
Heat oven to 400° F. Toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
In a Dutch oven or heavy-bottomed pot over medium-high, heat 2 tablespoons olive oil. Add the onion, carrot, celery seeds and garlic. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water; bring to a boil. Reduce the heat to medium-low and cook until the vegetables are tender, about 20 minutes.
Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium-low and simmer 5 minutes. Add cheese and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
In a large skillet over medium-high, heat remaining 2 tablespoons olive oil. Add beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in pepperoncini and parsley, and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and extra parsley.
Recipe adapted from Food Network.
New England Potato Soup
A Bay State alternative to traditional clam chowder.
Yields 6 servings
1 medium onion, chopped
1 celery rib, thinly sliced
2 tablespoons butter or olive oil
1 (14.5 ounce) can low-sodium chicken broth
3 red potatoes, cubed
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/3 cup whole-grain flour
2 cups low-fat milk, divided
1 1/2 cups cubed fully cooked ham
1 cup frozen peas
In a medium pot over medium heat, saute onion and celery in butter until tender. Add broth, potatoes, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; heat through.
Recipe adapted from Taste of Home.