A heartwarming way to counter the dark chill of winter is to make a big batch of homemade soup. Besides bringing warmth and cheer to the table, it also provides tasty, comforting nutrition. By making your own soup, you can limit sodium, avoid additives and fillers, and plump the pot with healthy ingredients, like bright, fresh veggies.
Since January is National Soup Month, why not celebrate it with some new recipes from four North Shore chefs? Their soups are simple to make and so satisfying, you’ll want to try them all.
Manny Lapa, chef and general manager of Azorean Restaurant & Bar in Gloucester, serves the same Portuguese kale and chouriço (also known as chorizo) soup that he savored growing up in Lisbon. “It is just full of goodness—you have beans, you have kale—it’s a whole meal,” says the chef, who adds elbow macaroni to the soup because that’s how his mother made it. “It was a way to stretch out the soup and give it some substance. To
