Nostalgic Bowls: Time-Honored Soup Recipes from Beloved Rhode Island Eateries

A significant drop in temperature is approaching, and what’s more delightful on a chilly day than a comforting bowl of soup?

Indeed, there’s “growing certainty concerning an accumulating/plowable snowfall” event this Sunday, although “there are still many variables among the forecasts and this prediction is not final,” the meteorological agency states in its Friday forecast discussion.

The type of precipitation—snow or rain—will rely on the positioning of low pressure arriving in the area on Sunday, according to the meteorological service.

Moreover, the National Weather Service forecasts nighttime low temperatures for Monday and Tuesday “primarily in the single digits” with some “sub-zero readings likely,” adding “wind chills will definitely drop below zero.”

“High temperatures on Tuesday and Wednesday may not exceed 20 in numerous locales,” the meteorological service mentions.

Consequently, we rummaged through our archives and recalled some of the finest soup recipes we have shared throughout the years.

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Homestyle Chicken Escarole Soup from The Fire in North Providence

1 3-pound whole chicken

Salt and pepper

1/2 bunch celery

2 to 3 large Vidalia onions

4 to 6 large carrots

1 head of escarole

Celery salt, to taste

Granulated onion, to taste

White pepper, to taste

Begin by halving the chicken and rinsing with cold water. Gently season with salt and pepper on every side, then roast the chicken at 500 degrees until the skin is thoroughly brown.

While the chicken is roasting, prepare a large pot with 1½ gallons of water. Once the chicken has browned, carefully transfer it along with its drippings into the stock pot.

Simmer for approximately 90 minutes over low heat. Afterward, strain the chicken from the broth, keeping the liquid stock for later use. As the stock cools down, strain off the fat that rises to the surface.

As the chicken simmers, wash the celery, carrots, and onions. Chop either by hand or using a food processor.

Transfer the vegetables to a different pot, without any water, placing it over low heat. Start to sweat the vegetables until they become soft but do not brown, stirring now and then. Lightly season the vegetables with a hint of celery salt, granulated onion, white pepper, and salt.

Pot au Feu French Onion Soup

6 pounds large Spanish onions, julienne cut

1 tablespoon salad oil

1 bay leaf

1 3/4 teaspoon thyme

2 quarts beef stock, hot

2 cups chicken stock, hot

2 ounces Sherry

4 ounces flour

Cold water

Swiss cheese, grated

Salt and pepper to taste

Chef’s Note: Prepare your own stock or purchase a high-quality one.

Warm the soup pot. Add oil, followed by the onions on medium heat. Stir frequently.

As the onions begin to brown, introduce thyme and bay leaf. Keep stirring until the onions achieve an appealing color; this will take some time. Pour in hot beef and chicken stock, sherry, salt, and pepper. Allow to simmer for 10 minutes.

Thicken the soup with a slurry. To create it, combine flour in a mixing bowl. Gradually add cold water and whisk until you achieve a pancake-batter consistency. Strain through a mesh sieve.

Add 8 ounces of hot soup to the slurry. Mix well. Then incorporate it with the remaining soup. Divide the soup into eight onion soup bowls. Complete each bowl with a crouton, followed by grated Swiss cheese, and broil until golden brown.

Makes eight, 8-ounce servings.

Au Bon Pain Italian Wedding Soup

FOR THE MEATBALLS:

¾ pound ground beef, 90% lean

¾ pound ground veal or pork

 2 eggs

¾ cup plain bread crumbs

 2 cloves garlic, minced

 1 teaspoon kosher salt

 Freshly ground pepper

½ cup grated Parmesan cheese

FOR THE BROTH:

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 medium carrots, chopped

cloves garlic, finely minced

Head of escarole, roughly diced

2-3 sprigs fresh thyme

½ teaspoon crushed red pepper flakes

1 cup canned imported plum tomatoes, roughly chopped

4 quarts full-bodied chicken broth

1 cup uncooked acini di pepe pasta (soup mac)

Pecorino Romano cheese

In a large mixing bowl, combine all eight meatball components and blend thoroughly. Allow to rest for 15-20 minutes then shape into small, olive-sized meatballs (approximately 30).

In a sizable soup pot over medium heat, add the olive oil and meatballs. Lightly sear, turning occasionally. Move to a platter and set aside.

Add the onion, carrots, and garlic to the pot and sauté, stirring occasionally until soft and golden. Incorporate the escarole and cook until just wilted. Add the thyme, crushed red pepper, plum tomatoes, and chicken stock, bringing to a simmer. Allow to cook slowly for about 10-12 minutes.

Add the meatballs and pasta, returning to a simmer. Cook for approximately 6-7 minutes or until the pasta is soft.

Remove the fresh thyme sprigs and let the soup rest for a few minutes before serving.

Serve generous ladles of soup in oversized bowls and top with freshly grated Pecorino Romano.

Notes from Journal Food Editor Gail Ciampa: I utilize Better Than Bouillon Roasted Chicken, low-sodium version, for the stock. Any type of small pasta works well. I prefer using mini shells. You can also purchase a meatloaf mix of ground meats at most large grocery stores instead of blending ground beef and pork on your own.

Produces 8-10 servings.