National Soup Month: 9 Soups to Start Slurping Now

What’s better than sitting down to a hot bowl of soup on a cold day? In honor of National Soup Month, we’ve rounded up nine soups from local restaurants to order now. Feel like staying in? We’ve included five recipes to make at home. Soup’s on!

tocabe-chili

Tocabe’s Chipotle Bison Chili. Courtesy Tocabe

1. Chipotle Bison Chili
Where to get it: Tocabe, served on “wintry” days, 3536 W. 44th Ave., 8181 E. Arapahoe Road, Greenwood Village
Who it’s for: Those constantly cold and crunched for time. This Native American chili takes less than an hour to cook.

Make it at home:
Serves 4

INGREDIENTS
Bison marinade:
2 tablespoons chili powder
1 tablespoon ground cumin
2 ½ teaspoons garlic powder
2 ½ teaspoons kosher salt
1 teaspoon paprika
½ teaspoon black pepper
¼ cup hot sauce (Tocabe uses Louisiana hot sauce)
2 chipotle peppers with adobo sauce, minced

Chili:
1 pound ground bison, with marinade
1 medium yellow onion
3 cans diced tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cups water
2 tablespoons olive oil

DIRECTIONS
TO MAKE THE BISON MARINADE, mix together all of the spices and massage them into the meat in a bowl or baking dish. Working slowly, add the hot sauce and massage until it is fully incorporated. Add the minced chipotle peppers with adobo sauce and massage until evenly incorporated.

TO MAKE THE CHILI, use a large, heavy-bottomed stock pot to heat the olive oil on medium heat. Add the chopped onions and cook until they are translucent and beginning to caramelize on the bottom of the pot. Now add the marinated bison meat to the onions and cook, stirring constantly, until the meat is brown and cooked through. Add in the tomatoes and cook to incorporate for 3 minutes, stirring occasionally. Add the water and beans.

Lower the temperature and let the chili simmer for approximately 30 minutes until it thickens Taste and adjust seasonings as needed prior to serving. Garnish with your favorite toppings. Tocabe likes cheddar cheese, sour cream and sliced green onions.

2. Cioppino
Where to get it: 
Vesta, 1822 Blake St.
Who it’s for: 
Foodies who can’t get enough fish. This stew combines clams, mussels, fish and a butter poached lobster tail with salt and sugar-cured tomatoes.

Lucky-cat-dan-dan-soup

Dan Dan Noodles. Courtesy Lucky Cat

3. Dan Dan Noodles
Where to get it: Lucky Cat, 7559 E. Academy Blvd.
Who it’s for: Cooks looking for a simple dish with elevated flavors. Salted radishes, Sichuan peppercorns, tahini paste and green beans set this soup apart.

Make it at home:
Serves 4

INGREDIENTS
The broth:
1 ¼ cups canola oil
2 tablespoons dried Thai chilies
2 tablespoons chopped ginger
2 teaspoons chopped garlic
¼ cup tahini paste (or use creamy peanut butter)
¼ cup light soy sauce
2 quarts chicken stock

The meat:
16 ounces ground pork
3 ounces salted radish (buy at an Asian market)
1 tablespoon ground Sichuan peppercorns
24 ounces buckwheat soba noodles
4 ounces mung bean sprouts (at most supermarkets)
1 can sliced pickled jalapenos
6 ounces cleaned and blanched green beans
4 ounces canola oil

DIRECTIONS
TO MAKE THE BROTH, bring the oils to a shimmering heat in a 4-quart pot. Then add the ginger and garlic (be careful of the steam.) Let cook for 2 minutes until the garlic and ginger start to turn color. Add in the rest of the ingredients and mix thoroughly, bringing the broth back to a boil, then reduce to a simmer for 30 minutes.

TO MAKE THE MEAT, bring 3 quarts of water to a boil in a 4-quart pot. Add in the noodles for 2 minutes, then pull out, strain and set aside.

In a large sauté pan on high heat pour in the oil and pork. Sauté until brown. Add the peppercorns and sauté until fragrant. In 4 bowls, evenly disperse the noodles, pork and green beans. Then top with the broth and garnish with mung bean sprouts and sliced jalapenos. You can also chop up some fresh cilantro and sprinkle on top as well.

4. Gensing Chicken Soup
Where to get it: Sugarmill, 2461 Larimer St.
Who it’s for: Anyone having a stressful day—gensing is known for lowering stress, raising brain function and increasing energy levels.

5. Green Chile Stew
Where to order it: Steuben’s Arvada, 7355 Ralston Road, Arvada
Who it’s for: Southern taste buds. Roasted Anaheim peppers and slow-cooked pork shoulder are simmered with tomatoes, onions, garlic and spices.

del-frisco-jalapeno-chowder

Del Frisco’s Jalapeno Corn Chowder. Courtesy Del Frisco’s Double Eagle Steak House

6. Jalapeno Corn Chowder
Where to get it: Del Frisco’s Double Eagle Steak House, 8100 E. Orchard Road, Greenwood Village
Who it’s for: Lovers of spicy food looking for a new classic. The jalapeno in this chowder creates mild heat.

Make it at home:
Makes 1 gallon

INGREDIENTS
½ quart of bacon, julienned
½ quart diced onions
½ cup diced jalapeno
2 cups ½-inch diced, cooked potatoes
1 quart fresh shucked corn
3 quarts chicken stock
⅛ cup corn starch slurry (2 parts cold water, 1 part corn starch)
1 teaspoon 4:1 salt and pepper mix, using kosher salt and coarse black pepper
⅛ cup chopped garlic
1 cup diced celery
⅛ cup chopped parsley
1 cup heavy cream

DIRECTIONS
Sauté bacon in a large stainless steel pot until golden brown. Add the onion, celery, garlic, jalapeno and half the salt and pepper mix and sauté until translucent. Mix in the potatoes, rest of salt and pepper and corn. Then add the chicken stock and bring mixture to a boil. Add corn starch slurry and mix well. Lastly, add the cream and parsley and turn off the heat. Let it cool and serve.

7. Roast Duck Wonton Noodle Soup
Where to get it: Zoe Ma Ma, 1625 Wynkoop St.
Who it’s for: Downtown regulars looking for authentic Chinese food. This soup sits in a duck broth, and Ma Ma’s wontons are handmade fresh.

Roasted Corn Bisque
Where to get it: Del Frisco’s Grille, 100 St. Paul St.
Who it’s for: Farmers’ market shoppers—this soup uses farm-fresh ingredients like corn and yellow onion.

ace-tom-kha-soup

Ace Eat Serve’s Tom Kha. Courtesy Ace Eat Serve

8. Tom Kha
Where to get it: Ace Eat Serve, 501 E. 17th Ave.
Who it’s for: Thai food regulars

Make it at home:
Serves 6-8

INGREDIENTS
Sesame oil
Salt and pepper
2 pounds diced chicken
8 ounces of your favorite mushrooms (Ace uses shiitake and oyster)
2 ounces minced garlic
2 ounces minced ginger
3 ounces minced lemongrass
½ ounce minced Thai bird chiles
4 kaffir lime leaves
1 ounce minced galangal
1 cup fish sauce
¾ cup lime juice
60 ounces coconut milk

For garnish:
Mung bean sprouts
Cilantro
Chili oil
Pickled Fresno chilies (optional)

DIRECTIONS
In a medium stock pot heat a little sesame oil until it’s hot and add the chicken, seasoned with salt and pepper. Cook all the way through. Add the garlic, ginger, lemongrass, galangal, Thai bird chiles, lime leaf and mushrooms and cook until the ingredients are soft. Add fish sauce, lime juice and coconut milk and leave on the heat until at desired temperature. Season to taste with more fish sauce and lime juice as desired. Garnish with fresh mung bean sprouts, cilantro and chili oil. Ace also garnishes with pickled Fresno chiles.

wild-turkey-almondine

Postino’s Wild Turkey Almandine. Courtesy Postino WineCafé

9 Wild Turkey Almandine
Where to get it: Postino WineCafé, 2715 17th St.
Who it’s for: Thanksgiving fans. Smoked turkey? Creamy finish? Wild rice? Yum!

Make it at home:

INGREDIENTS
5 cups chicken stock
1 cup wild rice blend
¾ cup celery, diced
½ cup onion, diced
½ teaspoon granulated garlic
½ teaspoon fresh thyme leaves
1 tablespoon fresh tarragon leaves
3 ounces turkey breast, diced
1 ¼ ounces of butter and flour each for a roux
1 ¼ cup whipping cream
Sliced almonds and chives for garnish

DIRECTIONS
Place chicken stock in a stockpot and bring to a boil. Add wild rice blend (with seasoning packets), celery, onions, chicken base and the seasonings. Continue to keep on high flame until rice and vegetables become tender.

To make the roux, melt the butter in a large sauce pan on low heat and whisk in the flour. Heat roux for about 10 minutes over a low flame, stirring often.

After rice and vegetables are cooked, add diced turkey and return the soup to a rolling boil. Slowly whisk in half of the roux mixture and reduce heat to a slow boil—check the consistency—and whisk in small additional amounts, allowing the roux time to thicken the stock before adding more. Reduce heat and add the cream. Return soup to low simmer for 5 minutes, take off the heat, garnish with sliced almonds and chives and enjoy!

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