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Soup Day Comfort foods come but one time a year – now it’s here 
Condensed soup simmering on a hot plate is an essential part of college survival. You may even be nostalgic about those minimal meals, especially if your food budget isn’t flush. But you don’t need to go back to those canned soup days. Besides you probably got rid of the hot plate in a garage sale as soon as you graduated. Instead, you can make a delicious and nourishing from-scratch soup for not much more money. The basics of canned condensed soup are vegetables, protein, seasonings and thickener. Start with sturdy intensely flavored vegetables, such as broccoli, carrots, parsnips and onions. You want a vegetable that retains its shape and adds distinctive taste to the soup. Soup-friendly proteins include beef, chicken and ham. Dairy counts, too, especially if you’re going to add more milk and cheese to your soup than what you’d get from a can. Favorite soup seasonings include thyme, dill (an herb that’s especially good with potato soup), crushed red pepper flakes and pepper. If you prefer soup with a creamy consistency, you’ll want to use a thickener. However, you don’t want a dish that’s glorified paste. Use flour to give the liquid body, but add cheese for a velvety finish. The rich flavor of this potato and broccoli soup makes it a welcome entrée, even without the can. Potato and Broccoli Soup 2 medium red potatoes Salt 4 cups chopped broccoli florets 2 tablespoons butter 1 small onion, finely chopped 3 tablespoons flour 3 to 4 cups milk, divided 1 cup shredded pepper Jack cheese 1 bay leaf 1/4 teaspoon pepper 1/8 teaspoon crushed dried thyme Garlic croutons (follow) Cut potatoes into 1/2-inch dice. Peeling isn’t necessary. Cook in lightly salted water until tender, about 20 minutes. Drain and set aside. Meanwhile, cook broccoli in lightly salted water until tender, about 10 minutes. Drain and set aside. Melt butter in a large pot. Add onion. Cook over medium heat 5 minutes, stirring occasionally, or until tender. Sprinkle on flour. Cook until butter absorbs flour, stirring constantly. Gradually add 2 cups milk. Cook over low heat, stirring frequently, until milk is hot and mixture thickens. Do not bring to a boil. Add cheese, 1/4 cup at a time. Allow cheese to melt in before adding more. Add 1 cup milk. Add bay leaf, pepper and thyme. Add cooked potatoes and broccoli. Simmer soup for 10 minutes to heat through, stirring occasionally. Do not bring to a boil; soup could separate. Add salt to taste. If desired, thin soup with additional milk. Remove bay leaf. Serve soup topped with croutons. Makes 4 servings Garlic croutons: 2 slices day-old whole-wheat bread or sturdy white bread 1 garlic clove, smashed 1 tablespoon butter Rub bread slices with garlic. Discard garlic. Cut bread into 1/2-inch cubes. Melt butter in large skillet. Add bread cubes. Cook over medium heat, stirring frequently, until bread is golden brown, about 5 minutes.
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Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"
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