Jackson Free Press

When the weather begins to get cold or even if rain is in the forecast, the first thing that comes to my mind is soup.

In making soup, I think back to the tale "Stone Soup." It's the story of a rabbit that comes into a village and wants to make soup. The villagers are not willing to give the rabbit any ingredients, so he goes to the river and fills a pot with water. He then adds a stone to the water and places it over fire. Soon enough, the whole village begins to contribute to the soup by adding carrots, onions and other vegetables. Ultimately, they end up making an amazing "stone soup" that is shared among the villagers who proclaim it to be the best soup ever made.

While the rabbit was only looking to make a soup to satisfy his own hunger, what he really created was a sense of community. As a chef, the story also reminds me that I do not always need fancy or expensive ingredients to make an amazing dish, especially ones such as soup.

Nothing is better then walking into a house that has a pot of hot chicken soup cooking on the stovetop. The smell not only gives me great comfort but it warms my soul.

For more recipes, visit MmGood.com.

Spicy Herbed Drizzle

It's not uncommon to add oil on top of a soup to add a little flair and to make the ordinary extraordinary. This spicy herbed drizzle brings in the spice from the Serrano pepper and the sweetness from the mint leaves, creating a well-balanced drizzle you can use on anything from soup to beef.

Ingredients

1/2 cup Italian parsley, stems removed

1/2 cup basil

1/4 cup mint leaves

1 whole Serrano chili pepper, seeds removed

1/2-3/4 cup olive oil

Directions

In a food processor add the Italian parsley, basil, mint leaves and Serrano pepper, and pulse until finely chopped.

With the food processor running, add the olive oil in a slow stream until you have a desired consistency. You can store this drizzle in the refrigerator for up to a week.

Cauliflower Soup

I wanted to create a soup that was quick and easy and one that did not include any milk or heavy cream. This is a thick-based soup that is very economical to make. This is also great for working parents since it can be made in under 30 minutes. To add a little pizzazz, serve it with my spicy herb drizzle.

Ingredients

1 head cauliflower, cut into same-sized pieces

2 leeks, white parts only

1 shallot, sliced

3-4 cups water

1 tablespoon oil

Salt and pepper to taste

Directions

Prepare the leeks (the white parts only) by slicing them and then put them in a bowl of water to rinse out any dirt. The leeks will rise to the top and the dirt will fall to the bottom of the bowl. Drain them and pat them dry. Slice the shallots and add them to the cleaned leeks.

In a 3-quart pot, add the oil, leeks and shallots and cook them until they are translucent, about three to five minutes.

While the leeks are cooking, cut up the cauliflower, making sure they are the same size. This will ensure that they will be cooked through at the same time. Add the cauliflower to the leeks and shallots and cover with water.

Add salt and pepper, cover and cook for 20 minutes or until the cauliflower are tender. Puree the cauliflower soup in a blender or use an immersion hand blender to puree to the consistency you desire.

Drizzle with my spicy herb oil.

Hearty Chicken Noodle Soup

For a basic chicken-soup base, it is important to have the right ratio of chicken to bones. In making the soup broth, you are extracting all the flavors from the chicken so I would not use boneless chicken; the bones add a lot of flavor. It is also important to cook the soup on low heat for several hours. If you do not have the time to let it cook for hours, make the soup a day in advance.

Ingredients

1 whole chicken

3 stalks celery, cut into thirds

3 whole carrots, cut into thirds

1 whole onion, cut in half

2 bay leaves

3 1/2 quarts of water

1 tablespoon of salt

1 teaspoon black pepper

1/2 to 1 bag of wide egg noodles (depends on the preference on how hearty you want the soup)

Directions

For the chicken, make sure you rinse it off under cold water to remove any remaining hearts or gizzards left behind, so it won't spoil the broth.

In an 8-quart stockpot, add the water, celery, carrots, onion, bay leaves washed chicken, and salt and pepper. On high heat, bring the mixture to a boil. Cook chicken for eight to 10 minutes, and then go to a low heat setting.

• Tip: At this point, if you want a clear broth, remove the foam that you see on top of the water.

Cook the soup for at least three hours on low. Remove the chicken and vegetables from the soup and set them aside. Bring the water back to a full boil and add the noodles.

While the noodles are cooking, shred the chicken and cut up the vegetables, place them into the soup.

Taste and make any adjustments in seasoning it prior to serving.

Serves six.