Happy New Year, pals! Whoo! Last year did fly by, didn’t it? No, I’m kidding of course, it didn’t fly by, it was grim and interminable and everyone hated it, but at least we’re spinning away from the winter solstice. January 2021 is now upon us, and we can fall back on tried and tested aphorisms such as “it’s darkest before the dawn” and “soup is the best thing to get you through January”. (Sometimes we change that to “whisky is the best way to get through Tuesday” but a lot of you are doing dry January and we don’t want to put you off your game.)
Soup is so essential to maintaining our sanity through the short, cold winter days that we always cook up a big batch of stock from the roast turkeys and rotisserie chickens that we’ve made since November, and then freeze it in large ice cube trays or plastic containers, so we have a store of rich, versatile broth for any soup recipe we need. Often, too, we’ll make a large pot of soup from the broth, and then freeze that so it’ll last several weeks. We’ve already blogged some of our favorites: a thick Nettle (or Spinach) and Potato soup, a Creamy Mushroom Soup with Black Rice, which quickly became a favorite, a classic Tomato Soup (with cheesy toasts that will blow your mind) and a Chicken and Potato Chowder (which we made a batch of last month and thawed this week). There’s a reason why “Chicken Soup for the Soul” is a trademark, and there’s a reason why chicken soup works so well to raise the spirits. We’d like to introduce you to our new favorite variation on the theme: Gingery Chicken and Rice Noodle Soup with Crispy Garlic.
A little spicy, a little sweet and a lot delicious, this Spicy Cheddar Cornbread Pudding is our most-requested side dish ever. We use two kinds of cheeses — extra-sharp cheddar and pepper jack — to give it loads of flavor. Make it with fresh summer corn when it’s in season, but it’s just as good with frozen corn the rest of the year. 
