As Oxford students near the end of first semester and begin their battle against nap-inducing demons during finals week, the weather has dropped to freezing temperatures of low 60s and high 40s that many Orange County, Californians can’t seem to bear. If you find yourself as one of these shivering victims, seek no further than soups and stews that will steer you clear of freezing fingertips and soothe you through any stressful study session.
Pozole
An authentic Mexican dish with traditional flavors and ingredients like maiz (hominy) and ancho chile peppers, pozole is typically eaten during winter festivities. To prepare Pozole, boil water in a large pot and add your meat — pork or chicken — with salt, a halved onion, two cloves, two whole pepper grinds, 3 bay leaves, and cumin. Bring this to a boil over medium heat and skim the foam off before covering it with a lid and simmering for 45 minutes to an hour. Once time is up, add four cups of maiz as you prepare the chile by blending four ancho chiles, two roasted garlic teeth, roasted onion half, and oregano. Finally, after 30 minutes of your maiz on the stove add the chile blend for another 15 minutes to enhance the spicy savory flavor. Pozole is served best with lemon, ground oregano, onion, cabbage, and sliced radishes with other condiments like jalapeños or tortilla chips.
Tomato Soup
Reminiscent of the fresh fall harvest, this soup is a surefire way of getting your spirits up during the unforgiving finals season. Set the oven to 375°F while lining a baking sheet with parchment paper and roast your chopped tomatoes, bell peppers, onion, and garlic with a drizzle of olive oil, salt, pepper, and sugar for about an hour. Squeeze out the garlic onto the sheet and add rosemary leaves. In a heavy bottom pot or a Dutch oven, heat olive oil until shimmering and add in the tomato paste, stir for 2 minutes. Add the veggie mixture to the pot while stirring until fully combined, add a broth and a touch of salt. Let this boil, turn down the heat, and have the ingredients simmer for about 5 minutes before turning the heat off and blending until the desired texture. Optional seasonings and toppings include smoked paprika, crushed red pepper flakes, croutons, and heavy cream, served with a melty grilled cheese.
Broccoli Cheddar Soup
Creamy, cozy, and oh-so cheesy, a bowl of broccoli cheddar soup deserves to be a part of your soup season dinner lineup. Melt butter and sweat your chopped onion in a large pot for about five minutes, then stir in flour for two. Pour in your chicken or veggie stock, season with salt and pepper, and ensure no flour lumps are left. Add in your broccoli and after you bring this to a boil, simmer until the veggies are tender. Stir in your milk for two minutes then add your hand-shredded cheddar cheese in portions, waiting for each small handful to melt before adding more cheese. Don’t be afraid to add personal touches like a dash of paprika or some croutons!
Enjoy winter break with a big pot of any of these yummy soups you can bring for a family feast to celebrate the holidays.
