Soup's ON

I love soup.  My family loves soup.  (At least I think they do; we eat it a lot, but our kitchen is not a democracy.)  But really, what's not to love?  Cool nights, warm soup, crusty bread and a salad?  That's no-brainer joy in my house.  

 

Here are a couple of our fall favorites.  These are all hearty enough for a meal, even with hungry boys.  You will see that I am in love with my immersion blender.  It's an essential tool, especially for soups and sauces.

  Baked Squash Soup

Take 1 acorn and 1 butternut squash.

Cut in half and scoop out the squashy insides.   Arrange in a 9x13

 Add 1 TBSP butter and a tsp brown sugar to each half

 Add about a dozen baby carrots or 2 regular peeled and chopped

1 onion, sliced

1 cup chicken stock

Cover with foil and cook for 90 minutes at 350.  

 Let cool, then remove the skins (they slide right off)

 

Dump the whole mess into a soup pot and add another 5 cups broth, 

1/2 tsp mace & ginger

good healthy shake of cayenne pepper

salt & pepper

Let simmer for about 15-20 minutes then use your immersion blender to mix it all up or, working in batches, puree in a blender and return to pot.

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It's really good.  Like grown-up baby food.

Split Pea Soup  

(Barefoot Contessa - Parker's Split Pea Soup)

In a large soup pot saute in olive oil for about 10 minutes

1 cup chopped onions, 

2 cloves minced garlic

1/2 tsp dried oregano

1 tsp each salt & pepper

Add:

2 cups medium diced carrots

1 cup medium diced red potatoes

1/2 lb dried split peas

8 cups chicken stock

Bring to a boil, then reduce heat and simmer for about 40 minutes, stirring often

Add another 1/2 lb split peas, cook another 40 minutes. 

Some people like to serve it as is, I like to churn it up with the immersion blender. 

 If you have good ham on hand, you can add some to it, too. 

 Sausage & Kale Soup (Caldo Verde)

 

Take 3 or 4 potatoes, peel them and slice  thinly

 

 Chop 2 large onions        Heat 1/4 cup olive oil and saute onions for about 10 minutes over med heat

 

Turn heat to med-high, add the potatoes and the garlic and saute, stirring often, until soft, 5 minutes

 

Add 6 cups water or stock 2 tsp salt, reduce heat and simmer 20 minutes.

Then take an immersion blender and mash up the potatoes a little bit - not too much but just so they're about half mashed.

Meanwhile, cook up about 3/4 lb sausage, any kind will do.

  

Take 3/4 lb of kale (one large bunch), wash

 remove stems and slice thinly.

 Add the kale and the sausage to the soup. Stir well and cook, uncovered, about 5 minutes, until greens are tender.  Add salt & pepper. 

Caldo Verde

• 1/2 lb. spicy sausage
• large bunch kale
• 1/4 cup olive oil
• 2 large yellow onions, chopped
• 3 large potatoes, peeled and thinly sliced
• 3 or 4 garlic cloves, finely minced
• 6 to 7 cups water or chicken stock
• 2 tsp. salt, plus more, to taste
• Freshly ground pepper, to taste

In a large soup pot over medium heat, heat the olive oil. Add the onions and sauté, stirring occasionally, until  translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and sauté, stirring often, until slightly softened, about 5 minutes. Add the stock and 2 tsp. salt, reduce the heat to low, cover and simmer until the potatoes are very soft, about 20 minutes.



Slice and pan saute the sausage.

Using an immersion blender, blend the potato mixture lightly.  Or, scoop out about 2 cups of the potatoes and mash well with a potato masher or fork and return them to the pan.  Add the sliced sausages and simmer until the sausages are cooked through, about 5 minutes more. Add the kale, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper.