Golden Harvest Soup

Did I use the cream?  Did I use the white wine?  OF COURSE I did.  If that’s not your style a) we can’t be friends and b) you can substitute milk and omit the wine (boring).

Not going to lie: mine was not very good, but I’m quite sure it’s because I upped the squash because I had a giant one and I wanted to use it up.  Rose has made it for company a few times and has gotten rave reviews.  Follow the recipe.

Sigh.  I’m not perfect.

Golden Harvest Soup

Ingredients

1/4 cup butter
1 large onion, chopped
2 leeks (white part only) chopped
1 large potato, peeled and diced
1 cup thinly sliced carrots
2 cups diced squash (I used butternut)
3 cups chicken stock
1 1/2 cups light cream (approx)
1/4 cup white wine (optional)
Salt and Pepper

For Garnish:
Chopped chives or green onions
Grated carrot
Sour Cream

Preparation Instructions

In a large heavy pot, melt butter, cook onion and leeks until softened but not browned.  Stir in potato, carrots, squash; cook, stirring for 2 to 3 minutes.  Pour in stock, cover and simmer for about 20 minutes or until vegetables are very tender.  Puree in a food processor or blender until very smooth.  Return to saucepan.  (Soup can be prepared ahead to this point, covered and refrigerated.  Reheat before continuing with the recipe.)  Stir in cream to desired consistency.  Stir in wine (if using) and heat until very hot but do not boil.  Season with salt and pepper to taste.  Garnish with a sprinkle of green onions to with a dollop or sour cream and grated carrot.  Yield: 6 servings.

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Curried Broccoli Soup

So, I wish we were celebrating Thanksgiving again today.  Turkey dinner?  Uh, okay.  PIE?  That’s a dumb question.

On the bright side, today is flyer day – and I like flyer day.  BECAUSE I’M SUPER COOL.  I know!

OKAY – soup.  I make a lot of soup.  I like it, a lot.  I probably like soup more than I like flyers.
This is really easy and so good.  It’s not a really strong curry flavor – its mild enough that the Bud doesn’t notice it.  It’s one of the his favorites.

FINALLY, you say.  A soup that isn’t potato.
I aim to please.

Source: Fare for Friends

Curried Broccoli Soup

Ingredients

1 tablespoon butter
1/2 cup celery, chopped
1/4 cup onions, chopped
1 bunch broccoli, chopped
1 cup chicken broth
1 cup milk
1 cup 18% cream (optional – substitute with milk or water)
1/4 teaspoon of curry powder – or to taste
Salt and pepper to taste

Preparation Instructions

Cook celery and onions in butter for about 5 minutes.  Do not brown.  Add broccoli and broth and sinner until tender.  Puree in a blender or food processor.  Return to pan and add remaining ingredients.  Heat gently and serve.  Can be made in advance and reheated carefully.  Serves 6.

Cauliflower Potato Soup

I’m back, with a very important message: Make.  This.  Soup.

I know what you’re thinking.  Does this girl know how to make anything other than soups that contain potato?  The answer is no.  I’m fine with it.

The boys loved it, I loved it.  I brought it to work for lunch and it was a hit with all two of my co-workers.  I’m practically the most popular girl in the office now.

In other news, at 9:30am on Sunday morning the Bud asked me what we were having for dinner.  Gosh, I just love him.  A boy after my own heart.

I’ll be back soon with another recipe that I must share.  And then Christmas cookies.
And you thought I was gone for good.  Sometimes I get a little dramatic.
FALSE ALARM.

Source: Tasty Kitchen

Cauliflower and Potato Soup

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 large head cauliflower, cut in florets and washed
4 potatoes, peeled and  cut into 1″ cubes
1 onion, chopped
4 cloves garlic, crushed
4 cups chicken (or veggie) stock, heated
2 teaspoons salt
¼ teaspoons freshly ground black pepper
½ teaspoons paprika
1 tablespoon lemon juice
¼ cups light sour cream
Green onions, chopped (for garnish)
Croutons, homemade or store-bought (for garnish)

Preparation Instructions

In a large pot over medium heat, melt the butter with the olive oil; add to this the cauliflower florets, the cubed potatoes, the onion and the garlic. Gently stir for several minutes to coat in the butter/oil. Add the hot chicken (or veggie) stock to the pot, stir, and then add the salt, pepper and paprika. Allow to gently simmer on medium-low heat, uncovered, for about 20-22 minutes, until potatoes are tender.  Once vegetables are tender, remove from heat. Using a hand-held immersion blender, puree thoroughly until completely smooth and silky. (If using a blender, blend in small increments to prevent the soup from splattering, and return to pot.)Finish the soup by whisking in the lemon juice and the light sour cream. Check and adjust the salt/pepper, if necessary.
Ladle into bowls and garnish each bowl with 1 teaspoon of chopped green onion, and 2 tablespoons of croutons.

Potato and Arugula Soup

All three of the soups I have posted are some form of potato.  I have a thing for carbs.  Is it obvious?  I’ll try to get a little more variety in the near future, but I make no promises.

Mmmm, carbs.

This was a nice change from the usual – the arugula gives it a little kick.

I don’t normally eat off my good china, but the bowls that came with our everyday dishes are the size of kiddy pools.

Source: The Toronto Star

Potato and Arugula Soup

Ingredients

1 tablespoon of oil or butter
3 leeks trimmed, cleaned and chopped
2 cloves garlic, minced
3 large potatoes, peeled, diced
4 cups chicken stock
1 teaspoon salt
1/2 teaspoon pepper
pinch dried thyme
1 bunch of arugula, trimmed, coarsely chopped (about 1 cup)

Preparation Instructions

Heat oil or butter in a large saucepan.  Add leeks and garlic, cook gently until tender and wilted, about 5 minutes.  Add potatoes and stir to combine.  Add stock, salt, pepper and thyme.  Bring to a boil, then reduce heat and simmer 20-30 minutes or until potatoes are very tender.  Soup can be served chunky or use a potato masher to crush some of the potatoes so that the soup is thick with chunks of potatoes and leeks.  It could also be blended.  If it’s too thick, add more stock or water.  If too thin, mash more potatoes.  Add chopped arugula to soup.  Heat until just wilted.  Taste and adjust seasoning if necessary.  Makes 6 to 8 servings.

Hearty Potato Soup

It’s healthy.  It’s delicious.  It’s easy.  It’s probably my top comfort food.  Mmm, wait – that’s a bold statement.  I need to give that some thought.  Future post: my top 5 comfort foods.  Wait for it.

In the meantime, try this.

Source: The Toronto Star, approx. 10 years ago

Hearty Potato Soup

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 celery stalk, including leaves, chopped
4 medium potatoes, peeled and cut into chunks
4 cups chicken stock, homemade or from a cube
1 1/2 teaspoon dried thyme (optional)
1 bay leaf
1/2 cup milk
Salt and pepper

Preparation Instructions

Heat oil in a large saucepan over medium heat.  Add onion, garlic, celery, carrots and cook until slightly softened, about 5 minutes.  Add potatoes, stock, thyme and bay leaf.  Bring to a boil, reduce heat and simmer partially covered for 20-25 minutes until potatoes are very tender.  Discard bay leaf.  Puree potato mixture until smooth.  Return to saucepan and stir in milk, salt and pepper.  Top with grated cheese and fresh parsley, if desired.  Yield: 4 servings.

Note: you don’t have to use milk, you could thin the soup out with water if you choose.

French Onion Soup

This past weekend I went through two and one half pounds of butter. I baked and cooked and cooked and baked.  It was so great.  What’s not so great?  I, um, forgot to take pictures.  Everything was just so darn appetizing that I shoved it in my face before I even thought about getting the camera out.
I wasn’t born to be a food blogger.  I was born to EAT.

I have used every single piece of tupperware, every single cookie tin I own – most are in the freezer and thus I will not be able to bake until someone comes over and helps me eat some of the stuff.  Or, preferably until someone comes over and takes a few boxes of stuff home with them, eats the contents and brings the container back to me.  Thank you in advance.

I have been dreaming about French Onion Soup for a while and I finally made it.  Mmm…

The recipe called for ‘sweet onions’ and I failed to do the research on what these actually are before I got my ingredients.  I ended up using regular cooking onions and it turned out well.  Also, as I’m typing this out I realized that I did not use the flour – I must have missed that part.  I’m easily distracted.

French Onion Soup

No picture – imagine what French Onion Soup looks like.

Ingredients

1/4 cup butter
4 large  sweet onions
2 cloves garlic
2 tablespoons flour
¼ cups dry red wine
6 cups beef broth
1 teaspoon salt
1 teaspoon black pepper
5 slices crusty bread
Provolone, Gruyere or Mozzarella cheese, grated

Preparation Instructions

Melt butter in a large saute pan.  Slice onions and saute them over medium to medium-high heat.  While they are in the pan, crush garlic and add to onions.. Let the onion/garlic mixture saute until the onions start to brown and caramelize.  Once onions have browned up, stir in your 2 tablespoons of flour and get it incorporated.

Now, you have options.  You can either transfer onions to a crock pot or continue to make the soup on the stove (requires several hours of simmering).  I used the crock pot…

Transfer onions to crock pot. Place pan back on the heat and deglaze it with the red wine. Let it simmer and reduce while you get all the bots off the bottom of the pan. After the wine has reduced to about half, pour it over the onions.  Add beef broth and sprinkle in salt and pepper. Combine and then allow the soup to slow cook for at least 6-8 hours on low.

Just before serving, use your broiler to toast your slices of bread.  Pour soup into oven safe bowls, then place a crusty piece of bread on top of each soup bowl. Sprinkle with cheese.

Place bowls on a baking sheet under your broiler for about 6-8 minutes (time varies depending on how hot your broiler gets). Caution – bowl is HOT.  Makes 6 servings.

Baked Potato and Leek Soup with Cheddar and Bacon

The other night when I told you I was making Hot and Sweet Drumsticks except with chicken thighs – I lied. I’m sorry.  I noticed half way through the day that I had a bunch of leeks that needed to be used and I made this.  It totally threw off my meal plan for the week.  Loud sigh.

But – it feels like fall outside and I love nothing more than soup in the fall.  Soup, crusty bread, cheese – best. meal. ever.  You should all expect a lot of soup recipes in the coming months.  I’ve warned you.

This was wonderful.

I took the picture myself.  Shut up.  It was my first time.  I have lots to learn.

Baked Potato and Leek Soup with Cheddar and Bacon

Ingredients

2 medium baker potatoes
1/4 cup butter
2 1/2 cups sliced leeks (white and light green parts only), well rinsed
2 cloves garlic, crushed
2 cups chicken broth
2 cups water
2 slices bacon, crumbled
1/2 cup milk
1/2 cup sour cream
1 cup grated cheddar cheese
2 tablespoons sliced green onions or chives
Salt and pepper to taste

Preparation Instructions

Wash potatoes and bake until tender.  Set aside and cool.  Melt butter in a large saucepan over medium-low heat.  Add leeks and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.  Add broth and water.  Simmer over medium heat and cook until the leeks are tender, about 20 minutes.  Meanwhile, cook the bacon until brown and crisp.  Drain on a paper towel.

Cut the potatoes in half lengthwise.  Use a large spoon to scoop out the pulp and cut into 1/2 inch cubes.  Set aside.  Coarsely chop the skin and remaining potato and add to the pot with the leeks.

In a blender or a food processor, puree in batches.  Return the soup to the pot and reheat over medium low.  In a small bowl, whisk together the milk and sour cream until smooth, then whisk into the soup with 1/2 cup cheddar. Stir in the diced potato.

If the soup is too thick, it may be thinned with a little water.  Season to taste and garnish with remaining cheddar, bacon and green onions.  Serves 4.