–by Jennifer Ruple
PUBLICATION DATE: 01.09.18

Take the chill off with homemade soup
Whether you refer to it as borscht, bisque, consommé, or bouillabaisse, a big steaming bowl of soup is sure to add warmth and nutrients to your day. Aside from being simple and affordable

to prepare, soup is good for you and an easy way to get your daily servings of protein and veggies.

In honor of National Soup Month, I reached out to local culinary expert and “soup magician,” Liz Donaldson who graciously shared her tips and recipes for readers. As the manager at Elroy’s Deli Market in Fremont, Ohio, Donaldson has recently added soup to the deli’s menu, offering three varieties each day. “The soups have become so popular that one of our chefs overheard people talking about them in a local pub,” said Donaldson.

Located in Fremont’s historic downtown district, Elroy’s is a casual and bright Italian eatery and gourmet food market featuring hand-tossed wood-fired pizzas, a variety of subs and sandwiches, specialty salads, classic Italian desserts such as housemade cannoli, and now soups. Donaldson spent most of

2017 assisting owners Shawn Kern and his grandfather, Tom Kern, plan and open Elroy’s and their adjoining Scarpetta’s Italian restaurant, both of which have been attracting crowds since opening in July and September respectively.

Keep cozy this winter by stirring up some of Donaldson’s hearty soups, or visit her at Elroy’s and enjoy many more fabulous varieties.

 

Elroy’s Italian Wedding Soup
“We serve Italian Wedding Soup every day; it’s a classic,” Donaldson commented. “I make a two-gallon pot each morning, and it’s usually gone. The cheese rind really makes the soup, adding that silky texture.”

1 stick butter
3 cloves garlic, minced
3 stalks celery, diced
3 carrots, trimmed and diced
6 cups chicken stock
2 cups tiny meatballs
1 cup acini di pepe
1 package fresh spinach
Rind of Parmigiano-Reggiano

In a large pot, melt the butter and sauté the vegetables until softened.

Add the chicken stock and the meatballs. Bring to a boil and then reduce to medium.

Add the acini di pepe and the cheese rind and allow to simmer 20-25 minutes. Add the fresh spinach and cook for 10 more minutes.
(Recipe by Liz Donaldson)
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Cuban Black Bean Soup
“It’s the hominy, cilantro and corn that give this soup a lot of color, and the pureed beans give it thickness,” said Donaldson. “For a vegetarian version, use vegetable stock instead of chicken stock,” she suggested.

1 stick butter
1 onion, diced
3 carrots, trimmed and diced
3 stalks celery, trimmed
3 cloves garlic, minced
1 package frozen corn
1 can hominy
3 cans black beans, pureed
6 cups chicken stock
1 tablespoon cumin
1 teaspoon crushed red pepper
1 large bunch cilantro, chopped

In a pot, melt the butter. Sauté the celery, onions, carrots and garlic. Add the stock and heat through to a boil.

Using an immersion blender, lightly puree the beans to make the soup slightly creamy.

Add the corn, hominy and beans. Add the cumin and red pepper. Reduce heat to medium and cook for 20-25 minutes.

Just before serving, add the chopped cilantro.
(Recipe by Liz Donaldson)
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Chicken Florentine Soup
“Chicken Florentine is an elegant soup that we serve mostly at Scarpetta’s for the soup of the day,” shared Donaldson. “I love the texture; it’s creamy yet not too heavy. This soup is deceptive in that people think there is a lot of cream in it, but instead of a traditional flour-butter roux, I use a slurry or water and cornstarch mixture,” explained Donaldson.

1 stick butter
1 medium onion, diced
3 stalks celery, diced
3 cloves garlic, minced
3 carrots, diced
1 pound boneless, skinless chicken breast, cooked and cut into bite-size pieces
4 cups chicken stock
1 package trimmed baby spinach
1 cup heavy cream
1 cup fresh parsley, chopped
1 sprig rosemary

Slurry: 1 cup cornstarch to 1 cup cold water

In a stock pot, heat the butter and sauté the vegetables until tender. Add the stock and the cooked chicken. Bring to a boil.

Add spinach and cream. Reduce the heat to medium and add the rosemary. Cook until spinach is wilted.

For the slurry, mix the cornstarch with very cold water. Add the slurry to the soup until desired thickness is reached. Garnish with parsley.
(Recipe by Liz Donaldson)
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