Have a souper bowl or two ready for the big game

Catherine L. Kaufman
Catherine L. Kaufman

Soup is so ensconced in our society that it has trickled its way into our pop culture, literary world and humanitarian hearts. Andy Warhol, legendary pop artist of the 1960s, painted prodigious canvas silk-screens of

Campbell’s soup cans. The “Chicken Soup for the Assorted Souls” series has become a blockbuster of motivational and inspiring books for all ages. “The Soup Nazi” is a fairly regular character on “Seinfeld” providing a culinary education on popular gourmet soups. Soup Kitchens have been feeding the hungry since their inception during The Great Depression. Some restaurants dedicate the bulk of their menus to a smorgasbord of soup entrees.

A steamy soup — whether a cup of clear broth or a hearty bowl chalk full of veggies, fish, chicken, legumes, grains and other goodies — not only warms the cockles of your heart, but soothes the achy, flu-ridden soul.

Here’s a roundup of traditional to trendy soups to help melt away the chill as the winter blues set in.

Southern Comfort

Traditional Louisiana gumbo with a kick of spice, andouille sausage, shrimp, crabmeat and okra is about as comforting as it gets. Other Southern soup delights include crawfish bisque, corn and crab chowder, oyster and fennel, pecan and spinach and sweet potato.

Turtle soup, although a delicacy in those parts, is considered a taboo by many because the snapping variety of reptile used in this dish is an endangered species.

Deli Offerings

Chicken and matzo ball is now a mainstream soup that has crossed cultural and religious boundaries, and is a favorite flu-buster, especially this time of year. Try the deli “mish mash” that serves a steaming pot containing a whole stewed chicken with noodles, matzo balls, carrots and kreplach, which are like Jewish won tons.

Other deli faves are sweet and sour cabbage soup, and chilled beet borscht served with a dollop of sour cream and steamy boiled potatoes.

A Yen for Asian

Chinese soups run the gamut from the Americanized egg drop, won ton, hot and sour, corn crab and sizzling rice to the more exotic shark fin, pig’s organ, bird’s nest, lung fung and Buddha Jumps Over the Wall, a delicacy once used to entice monks to cross over to the carnivorous world.

Japanese suimono or soups, stews and noodle dishes are so hearty and satisfying, they are a complete meal. Miso is a lightweight broth, but udon, ramen and sukiyaki served traditionally in a cast iron bowl or hot pot with thick noodles and thinly sliced meats and veggies simmered tableside soothes body and soul on chilly nights.

Exotic Thai soups seduce the senses with the flavors of curry, coconut milk, fish stock, lemon grass and kaffir lime. Tom Yum Goong, a domestic fave and great flu remedy is a sour and spicy lemon grass shrimp soup; another popular choice is Tom Kah Gai, a chicken coconut milk soup, and glass noodle soup that usually accompanies a throbbing chili dish to soothe and cool the palate.

The Wild West

Black bean and corn, spicy chicken tortilla, blue corn posole stew, chorizo onion, Santa Fe stew with chipotle cream, border avocado soup and stompin’ Texas chili top this list.

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