February's chills and rain are just an excuse to find respite in a good bowl of soup. At least, that's what you can tell yourself when you've tired of winter bleakness.
A big simmering pot on the stove can make the house smell great and give you several days worth of meals. Experiment with combinations like eggplant and mint or crab and corn. Pick the right recipe and you can get veggies into your family without them really noticing.
Or if you'd rather someone else do all the work, head to a restaurant for a nice bowl of warmth. With North Jersey as a real melting pot of cultures, there are more possibilities than you might think.
* Tamatar soup, Namaskaar: Made with tomatoes and vegetable stock, this thick Indian tomato soup on Namaskaar's appetizer menu gets its zest from garam masala, coriander and cumin powder, and is served in a striking metal bowl. 120 Grand Ave., Englewood; 201-567-0061.
* Tonkotsu salt ramen, Santoka ramen, Mitsuwa Marketplace: It takes 16 hours to make the milky-white broth for this noodle soup: It simmers with pork bones, pig's feet and vegetables. After you order, they boil dried ramen noodles and top your bowl with fish cake, bamboo shoots, chopped green onions, mushrooms and a dried Japanese plum. 595 River Road, Edgewater; 201-941-1004.
* Frijoles charros, La Batalla: This isn't technically a soup, more like a soupy bean side dish you can eat in a bowl with a spoon. But the smoky mixture of pinto beans, chorizo and bacon with tomatoes and peppers could chase any cold away. (If you want an actual soup, La Batalla also makes an excellent, hearty sopa de pollo packed with shredded chicken.) 83 N. Washington Ave., Bergenfield; 201-385-0303.
* Sancochado, Con Sabor A Peru: This traditional Peruvian soup is made with beef, yucca, carrots, maize and chunks of a huge corn on the cob. Co-owner Katia Sotelo says the restaurant rotates soups each day, often offering soups with tripe and maize, or chicken and rice, or seafood. 109 Lakeview Ave., Clifton; 973-340-0008.
* Beer cheese soup, Brady's at the Station: Chef Frank Paccione mixes beer with milk, onions and bacon and adds plenty of sharp cheddar cheese for a thick, rich soup you can eat out of a bread bowl. 5-7 Main St., Ramsey; 201-327-9748.
* French onion soup, Madeleine's Petit Paris: Chef-owner Gaspard Caloz starts with white onions and tops the soup with three French bread croutons and a mixture of Swiss and Gruyère cheeses. 416 Tappan Road, Northvale; 201-767-0063.
E-mail: ung@northjersey.com
February's chills and rain are just an excuse to find respite in a good bowl of soup. At least, that's what you can tell yourself when you've tired of winter bleakness.
PETER MONSEES / THE RECORD
A big simmering pot of French onion soup on the stove can make the house smell great and combat winter bleakness.
A big simmering pot on the stove can make the house smell great and give you several days worth of meals. Experiment with combinations like eggplant and mint or crab and corn. Pick the right recipe and you can get veggies into your family without them really noticing.
Or if you'd rather someone else do all the work, head to a restaurant for a nice bowl of warmth. With North Jersey as a real melting pot of cultures, there are more possibilities than you might think.
* Tamatar soup, Namaskaar: Made with tomatoes and vegetable stock, this thick Indian tomato soup on Namaskaar's appetizer menu gets its zest from garam masala, coriander and cumin powder, and is served in a striking metal bowl. 120 Grand Ave., Englewood; 201-567-0061.
* Tonkotsu salt ramen, Santoka ramen, Mitsuwa Marketplace: It takes 16 hours to make the milky-white broth for this noodle soup: It simmers with pork bones, pig's feet and vegetables. After you order, they boil dried ramen noodles and top your bowl with fish cake, bamboo shoots, chopped green onions, mushrooms and a dried Japanese plum. 595 River Road, Edgewater; 201-941-1004.
* Frijoles charros, La Batalla: This isn't technically a soup, more like a soupy bean side dish you can eat in a bowl with a spoon. But the smoky mixture of pinto beans, chorizo and bacon with tomatoes and peppers could chase any cold away. (If you want an actual soup, La Batalla also makes an excellent, hearty sopa de pollo packed with shredded chicken.) 83 N. Washington Ave., Bergenfield; 201-385-0303.
* Sancochado, Con Sabor A Peru: This traditional Peruvian soup is made with beef, yucca, carrots, maize and chunks of a huge corn on the cob. Co-owner Katia Sotelo says the restaurant rotates soups each day, often offering soups with tripe and maize, or chicken and rice, or seafood. 109 Lakeview Ave., Clifton; 973-340-0008.
* Beer cheese soup, Brady's at the Station: Chef Frank Paccione mixes beer with milk, onions and bacon and adds plenty of sharp cheddar cheese for a thick, rich soup you can eat out of a bread bowl. 5-7 Main St., Ramsey; 201-327-9748.
* French onion soup, Madeleine's Petit Paris: Chef-owner Gaspard Caloz starts with white onions and tops the soup with three French bread croutons and a mixture of Swiss and Gruyère cheeses. 416 Tappan Road, Northvale; 201-767-0063.
E-mail: ung@northjersey.com
