National Homemade Soup Day

Winter is now officially half-over, but if there is one good thing about winter, it is eating homemade soup.  I love soup and crusty bread anytime, but it is especially satisfying when the temperatures drop below freezing.  It is 15 degrees F right now.  So, I decided I would dedicate this post to National Homemade Soup Day.

My mother made lots of soup when I was growing up.  I remember Campbell's tomato soup from the can and some packages of chicken noodle soup (whose brand I do not remember), but my favorite was her 'risi e bisi', an Italian rice and pea soup that was a very liquid risotto.

I too make lots of soups.  They are great for freezing and I still have some onion soup and chili in the freezer.  While I have never frozen the recipe I am posting today, I couldn't resist showing off, LOL.  I submitted this recipe to the local newspaper way back in 1984 (a homage to the book which is now a best seller).  It is for my Chunky Cheese Soup.  Here is the recipe:

Chunky Cheese Soup

Serves 8-10

3 cups large dice Yukon Gold potato

1 cup diced carrot

1 cup diced celery

1 large yellow onion, chopped

1 green pepper, chopped

4 Tbsp butter

4 Tbsp olive oil

4 cups chicken stock

3 cups half and half

1/2 cup flour

1 pound cheddar cheese, shredded

1 Tbsp snipped fresh parsley

In 5-qt Dutch oven, heat butter and olive oil over medium high heat.  Add vegetables and cook until tender, but not browned.  Add chicken stock.  Cover and simmer for 30 minutes.

Whisk together half and half and flour.  Add to soup and cook until heated through. 

Remove from heat and add cheese.  Stir to mix well until cheese is completely melted. 

Sprinkle with parsley to serve.

Here is part of the newspaper article.  I am not sure where I stashed the original and this photo just happened to be on the computer.  Scott is Charlie's Dad.  I am serving the soup in mugs that I made in ceramic class.  Why did I ever get rid of them???

BTW, that plant hanging in the background is my hoya plant that I have posted pictures of before. Fortunately, that flowered wallpaper is long gone, though I loved it when it was there.

A Souper Fall

I love fall and not just because of the beautiful colors outside.  For me it is the time to start making soup.  And I did just that on Sunday.

I think that Butternut Squash Soup is my favorite.  Not only does it taste good, but it is so easy to make.  First, you need a good sized butternut squash.  At this time of year I always have some in my pantry.

No soup would start without some onions, celery, and garlic sauteing in olive oil.

And then  the veggies get added:

Some stock gets thrown in the pot and soup is on the way:

Puree the soup with a hand blender, then add some cream and some coconut milk along with the seasonings:

Sit back and enjoy.

Here is the recipe:

Roasted Butternut Squash Soup

Ingredients:

1 3-lb butternut squash

1/4 cup olive oil

2 large cloves garlic, minced, about 2 1/2 tsp

2 tsp minced ginger

1 1/2 cup diced onion

1/2 cup diced celery

1 tsp sweet curry powder

1 Granny Smith apple, diced

1 quart chicken stock (or vegetable stock of desired)

1/4 cup white wine

1/4 cup heavy cream

1 cup coconut milk

one generous pinch of nutmeg

dash of cayenne pepper

1 Tbsp brown sugar

a few drops of lemon juice

sea salt to taste

Method:

1.  Heat and oven to 400 degrees.  Peel the squash, seed it and cut into one-inch cubes.  Spread onto a cookie sheet and roast until tender. 

2.  Heat the oil in a large Dutch oven over medium high heat and sauté the onions, garlic, and ginger until translucent, about five minutes.  Pince the curry powder, stirring frequently.  (IOW, add it to the pot and heat while stirring until fragrant)

3.  Add the roasted squash, apples, white wine and stock.  Simmer until vegetables are very tender, about 20 minutes.

4.  Puree the soup with a hand blender until smooth.  Temper the cream and milk and add to the soup.

5.  Season with nutmeg, cayenne, lemon juice, sugar and sea salt to taste.