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Bloom-Winter2014:
1/17/2014
1:20 PM
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Getting rid of winter’s chill is
O
All in the pot
h, what to do when waves of winter weather will their way to the doorstep, driving families inside before the chill finally give way to spring’s warmth? Start a hearty, warming soup! Tassie Pippert, a culinary arts instructor in James Madison University’s School of Hospitality, Sport and Recreation Management, offers the following advice. “A soup fills us, both emotionally and physically, in the winter because there’s no life outside,” she says. Pippert says winter presents the opportunity to a) purge the pantry and b) to experiment with new ideas. “I look at winter as a time to clear out my freezer, getting ready for fresh life [to] come in spring,” she explains. “So, I may have a little bit of crab that I’ve frozen, that I didn’t use for crab cakes. I might have a little frozen corn. I might have a little smoked pork that I’ve frozen and make a crab, corn and smoked pork chowder.” (See recipe.) The most sought-after winter soups — the big four, as Pippert calls them — are tomato, vegetable, potato and chicken. Anything chicken-based is good, insists Pippert, because while it’s not too thick, chicken is very hearty. Chicken noodle, a popular variation, is a go-to for people looking to soothe themselves. “And, with vegetable soup, it’s a great way to use leftovers in your fridge [or] in your freezer,” explains Pippert. “Potato soup is just super hearty, and it’s one of those soups that, ‘Sticks to your ribs.’ “Tomato is one of those classic soups; I’ve seen far more people just do it out of a can.” Pippert says her favorite winter soup is Tom Yam, a Taiwanese recipe that she makes year-round, which is a fusion of lemongrass, hot pepper, mushrooms, kaffir lime leaves, gingerroot and chicken. “If I feel a cold coming, I make [it] because it’s just comforting,” says Pippert. “And if you pour it over rice, it’s filling.”
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Bloom
Winter 2014
ARTICLE BY THERRAN DENNIS PHOTOGRAPHY BY NIKKI FOX
Tassie Pippert, culinary arts professor at James Madison University, recommends soup as a means of combating winter’s chilly bite.
Venturing outdoors
For those who choose to brave the elements, Earth and Tea Café in downtown Harrisonburg offers hearty selections. Julia Kovalenko has been serving soup at Earth and Tea every day for three years. She says the eatery offers a variety of soup options, especially during winter. According to Kovalenko, a native of Ukraine, people frequent the cafe for its Brazilian Chicken and Coconut Soup. “We have it everyday in the restaurant; it’s everybody’s favorite,” she said. Kovalenko says that it’s a “very unusual combination.” However, for those whose preferences lie on the conventional side, Earth and Tea also offers another soup. “We have cream of sweet potato
with chicken,” said Kovalenko. “It’s created with potato, corn, chicken, cilantro and red pepper.”
Something new
Jonathan Overby, assistant innkeeper at Stonewall Jackson Inn, added that the kitchen at the Harrisonburg bed and breakfast also serves up seasonal soups. “The combination of zesty and sweet flavors is just perfect,” he explained. Overby says he recommends this stew because of its “pick-me-up flavor.” “[It] gets you going, keeps you warm, [and it’s] easy to make,” he said. “The ingredients have a lot of holistic properties to them. They make you feel good and it’s just so darn tasty!” Therran beefs up his favorite winter soup with chunks of ham and bits of bacon.