The new year is finally here, and despite the warm days of late December, January is expected to reach record-low temperatures.

That makes this a perfect month for nourishing soups. Whether you are cutting calories, as many folks do in January, or taking things easy after a December of indulgent cookies and pies, soups can warm and fulfill you.

Soup is the most basic of all foods. Its history goes back to the first time man cooked water over a fire and added available vegetables, herbs, and possibly meat to create a meal. It is found in cuisines throughout the world, no doubt because it is so easy to make, is good for you, and tastes good.

Soup is a staple in my kitchen. In the week after Christmas, I made vegetable soup, chili, and Chunky Bacon and Tomato Soup from the “Hay Day Country Market Cookbook” by Princeton’s own chef, author, restaurateur, and realtor Kim Rizk. All were well received. (Rizk’s cookbook happens to be one of Planet Princeton publisher Krystal Knapp’s favorite cookbooks).

There are literally thousands of soup recipes found in cookbooks and on the internet. Choose one based on what you enjoy most. Add a loaf of crusty bread to your meal and you are ready for the coldest days winter will bring.

To market, to market

Not too long ago, winter markets were few and far between in Mercer County, but that is no longer the case. The West Windsor Winter Market is held from 10 a.m. to 1 p.m. on the first and third Saturday of the month through April. The Princeton Farmers Market has limited winter hours but returns to Hinds Plaza on alternate Thursdays and runs through April as well. Find ingredients for your soup and much more on Jan. 9 and 23 from 10 a.m. to 3 p.m. See princetonfarmersmarket.com for more information.

Wassailing the apple trees

Terhune Orchards in Lawrence will reprise its annual event to honor its apple trees on Jan. 26 from 1 to 4 p.m. Following the ancient British custom, they will “Wassail the Apple Trees” with cider toasts and cider-soaked bread hung in the branches. The tradition is believed to keep the trees safe from evil spirits until the next apple crop. It includes banging pots to scare them away and marshmallows for toasting by hungry guests. For more information see the website terhuneorchards.com.

Fire, ice, and chili

For the 32^nd year, the Fire & Ice Festival, complete with a chili cook-off, will take place from 10 a.m. to 4 p.m. Saturday, Jan. 25 in Mount Holly.

For those in search of a way to ward off cabin fever, there will be performers, food, beer tents, decorations, and more on Main Street, in the Mill Race Village, on Washington, White and Mill.

The fire comes in the chili while the ice will be carved by expert crews. For more information see the website fireandicefestival.com.

Soup’s on!

Feeling a little under the weather? This nutrition-packed recipe from allrecipes.com is just what the doctor ordered:

Cold-Busting Ginger Chicken Noodle Soup

Add ginger to chicken noodle soup for a spicy upgrade to a classic.

1 ½ tablespoons olive oil

3 large chicken breasts

1 large onion, diced

3 cloves garlic, crushed

13 cups water

2 cups white wine

¾ cup fresh lemon juice

1 (4-inch) piece fresh ginger, peeled and thinly sliced

1 tablespoon white sugar

4 cubes chicken bouillon

3 bay leaves

7 whole black peppercorns

¾ cup peeled and sliced carrots

2 stalks celery, diced

1 kohlrabi bulb, peeled and diced

2 ½ tablespoons fresh rosemary

2 tablespoons fresh thyme

1 (8-ounce) package egg noodles

1 large clove garlic, minced

1 tablespoon grated ginger

1 teaspoon salt, or to taste

½ cup chopped fresh parsley

Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over the chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.