January is National Slow Cooker Month and also National Soup Month. When these two items come together some delicious things result. They complement each other like Cinderella and the Prince.
Soup is the old partner in this relationship. Archaeological evidence showed that the first bowl of soup was cooked in 20,000 BC. It became part of the everyday menu by 6000 BC. After the invention of clay pots and bowls, making soup was easy.
By the late 18th century, you could tell a lot about the local flavor of an area by just tasting its soup. The 19th century brought soup in a can. The 20th century paired soup-making with slow-cooking.
Many cultures have used low temperature cooking for a long time. The slow cooker we use today was invented in the 1930s by Irving Nachumsohn. By the 1940s the cooker had become very popular. It was marketed to working mothers who could put food in the pot before leaving for work and come home to a cooked meal. In 1970 the inventor sold his patent to Rival Manufacturing, which renamed it Crock-Pot and marketed the cooker as an energy saver during the oil crisis. Makers introduced removable stoneware inserts making the appliance easier to clean. The Crock-Pot brand is now owned by Newell Brands. Over the years Cuisinart, GE, Hamilton Beach, KitchenAid, Magic Chef, and others put their own slow cookers on the market.
The slow cooker has come a long way, progressing from just one off-on switch to choices of temperature, timers, computerized controls and other advancements. Either version makes delicious flavorful soups (and of course many other recipes) with minimal effort.
References: “From Humble to High Tech Slow Cooker History,” “Slow Cookers,” Humble to High Tech A Slow Cooker, “The Story of Slow Cooking,” and “A Brief History of Slow Cooking.”
SPLIT PEA SOUP
1 lb. split peas (2 c.)
1 large onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
3 sprigs thyme
1 tsp. ground ginger
¼ tsp. crushed red pepper flakes
6 c. chicken broth
1 ham bone (not necessary but sure makes it taste good)
Salt and pepper
Freshly shaved Parmesan, for serving
In a slow cooker combine split peas, onion, carrots, celery, garlic, thyme, ginger, and red pepper flakes. Pour broth over all and add ham bone, if using. Season with salt and pepper. Cook on high for 4 to 5 hours or low for 6 to 8 hours, until peas are completely soft. Remove ham bone from slow cooker and shred any remaining meat. Add meat back to slow cooker.
VEGAN BUTTERNUT SQUASH SOUP
1 (13.5-oz.) can unsweetened coconut milk
4 c. vegetable stock
1 butternut squash, 2¼ lb. peeled, seeded and chopped
2 large carrots, peeled, chopped
2 shallots, peeled, chopped
3 to 4 cloves garlic
1½ tsp. grated ginger
1 Tbs. red curry paste
Salt to taste
Juice of 1 lime
Chopped fresh cilantro or parsley, for serving
Reserve 2 Tbs. coconut milk for drizzling; set aside.
In a 6-quart slow cooker, combine remaining coconut milk, stock, squash, carrots, shallots, garlic, ginger, curry paste, and 1 Tbs. salt. Cook on high for 4 hours or low for 6 hours, until vegetables are very tender. Add lime juice. Using an immersion blender, blend soup until very smooth or ladle soup into a standard blender and blend until smooth, working in batches. Ladle soup into bowls. Drizzle with reserved coconut milk. Top with cilantro or parsley.
POTATO WITH BACON SOUP
10 pieces bacon
2 lb. potatoes, peeled and cubed
3 c. chicken broth
2 tsp. fresh thyme leaves or 1 tsp. dried
Salt and white pepper to taste
1½ c. milk
¼ c. flour
½ c. heavy cream
½ c. sour cream
1½ c. shredded Cheddar, plus more for serving
Freshly chopped green onion for garnish
Cook bacon until crispy. Drain on a paper towel until cool and then crumble. Set aside. In a slow cooker combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook 4 to 6 hours on low or 2 to 3 hours on high until potatoes are tender. With slotted spoon, remove about half of the potatoes from slow cooker; mash, mash remaining potatoes in slow cooker.
Add reserved potatoes. Whisk together milk and flour then add heavy cream, sour cream, and cheese to slow cooker. Cover and cook on high 30 minutes more or until cheese is melted and everything is completely warmed through.
BROCCOLI AND CHEESE SOUP
1 lb. frozen broccoli florets
1 medium onion, diced
2 carrots, finely diced
5 c. chicken broth
2 cans cream of celery soup
¼ tsp. seasoned salt
Salt and pepper to taste
1/8 tsp. cayenne pepper if desired
1½ lb. Velveeta cheese
2 c. grated sharp cheddar cheese
Add the first 8 ingredients to slow cooker. Stir and cover with top. Set the slow cooker on high for 4 hours. After 4 hours, use a blender, blending a small amount at a time to purée ¾ of the soup. Return puréed soup to pot and add the cheese. Turn the slow cooker to low. With top on, cook for another 15 minutes. Stir to melt the cheese and mix it in.