A hearty winter warm-up

Hearty bowls of soup, stew are the perfect come-infrom-the-cold meals

Nothing beats the cold winter weather quite like a steaming bowl of soup or stew. Below are two of our latest comfort food favourites that you’ll definitely want to curl up to! As a bonus, both recipes are loaded with vegetables — the perfect antidote to weeks of holiday eating.

If you normally turn to chicken soup when you have a cold or when you’re just looking for some extra comfort, you’ll love our Fireside Chicken Stew. Instead of noodles or rice, this thick, hearty stew is chock full of root vegetables, and flavoured with white wine, garlic, marjoram and rosemary.

Cauliflower might be on its way out, but you must try our creamy Roasted Cauliflower Soup. Roasting the cauliflower brings out its natural, earthy sweetness, while butter, cream and potatoes add richness. The soup is finished with lemon juice and thyme, to keep the flavours light and bright. ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the food section. For tips on cooking, food safety or household matters, call 1-877-420-9090 tollfree, email bfkanswerline@atco.com or chat with us live online at ATCOBlueFlameKitchen.com.

FIRESIDE CHICKEN STEW

2 tbsp (25 mL) olive oil, divided

12 skinless chicken thighs

2 cups (500 mL) chopped onions

6 cloves garlic, chopped

1 cup (250 mL) dry white wine 1 tbsp (15 mL) marjoram, crumbled

1/2 tsp (2 mL) rosemary, crumbled

2 cans (10 oz/284 mL each) chicken broth

2 cups (500 mL) peeled red potato cubes (1 inch/2.5 cm)

2 cups (500 mL) rutabaga cubes (1 inch/2.5 cm)

2 cups (500 mL) carrot sticks (2 inch/5 cm)

2 cups (500 mL) parsnip sticks (2 inch/5 cm)

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) freshly ground pepper 3/4 cup (175 mL) whipping cream

2 tbsp (25 mL) cornstarch

1. Heat 1 tbsp (15 mL) oil in a Dutch oven over medium heat. Pat chicken dry with paper towels.

2. Add chicken to pan in batches and brown on both sides. Transfer chicken to a plate; keep warm. Add remaining oil to pan. Stir in onions and garlic; sauté for 4 minutes. Stir in wine, marjoram and rosemary; bring to a boil.

Boil until liquid is reduced to 1/4 cup (50 mL). 3. Stir in next 7 ingredients

(broth through pepper) and bring to a boil. Return chicken to pan. Reduce heat; cover and simmer, stirring occasionally, for 45 minutes or until chicken and vegetables are tender. May be prepared to this point and refrigerated for up to 24 hours.

4. Reheat stew before proceeding. Whisk together cream and cornstarch until blended; stir into stew. Simmer, stirring frequently, until stew is thickened, about 5 minutes. Serve immediately. Serves 6.