I just love fall weather. When the dog days of summer come to a close. Days grow short, the weather turns cool, and the sky in the morning is a crisp clean deep dark blue and there is just a hint of warmth still left in the afternoon air as the day draws to and end.
Days like these make me look for receipes for warm earthy types of food and soup.
Does any one have any good recipes for soup for the fall?
Cig
{typo in title corrected}
This message has been edited. Last edited by: maureen,
Posts: 294 | Location: Florida | Registered: 03 July 2004
Soak dry porcini in warm water for 30 minutes; drain (in a lined colander to catch sediment) reserving soaking liquid. Finely chop porcini and set aside.
Finely chop a carrot, celery, yellow onion and saute in some butter and/or olive oil about 2-3 minutes. Add some sliced mushrooms (about 1/2 pound - I use cremini/baby bella or in a pinch button); saute another couple of minutes; add 2 1/2 quarts broth (canned or homemade beef or chicken), porcini, reserved liquid, bay leaf, 2 cups pearl barley and a bay leaf. Bring to boil then simmer about 50 - 60 minutes, until thick and barley is tender. Salt and pepper as needed.
You can probably make this vegetarian by using vegie broth but I haven't tried that yet.
Well, I was thinking the same thing and made a batch of split pea soup just last night. Usually I'm not a big fan split pea soup (I think it's that icky green color and pasty consistency) so I tried a slightly different approach. I used a mixture of the yellow and green split peas, so the finished color of the soup was more of a brown and I made it a littly more brothy. My recipe isn't really a recipe, I improvise quite a bit with these kinds of soups. But here's what I did:
I cooked up about 6 slices of bacon (you can use veggie bacon if you're a vegetarian) and set them aside to cool then crumbled them into bits.
I sauteed a chopped onion and one finely chopped red jalapeno pepper in olive oil and then added about 2 cups of the split peas and about 8 cups of chicken and vegetable broth.
Also at this point I added a small amount of minced fresh oregano and winter savory (you could use thyme) and a bay leaf. I also added about a tablespoon of dried mushrooms and put the crumbled bacon bits back in.
I brought it to a boil and then turned it down to the lowest flame, covered it and let it simmer for about 2 hours.
Then I uncovered it and added a little chopped garlic, parsley and salt and pepper. I tasted it and then added a little more pepper and then cooked it a few minutes longer to thicken slightly.
It made about 4 really big bowls or 6 normal sized ones. My husband said it was the best split pea soup he had ever had. So I guess I'm partly writing this all down while it's fresh in my head so that I can repeat it. But I hope you try it, too. It is yummy.
-Krista
Posts: 1688 | Location: Santa Barbara, California | Registered: 21 May 2004
You know what type of recipe I'd like, a squash soup recipe - you know, like butternut or something....without cream preferred (any of those out there)?
Kim, I do have one that is wonderful. I have it at home, though, so I'll have to post it later. Or if you have The New Basics Cookbook, look at the one with the roasted butternut squash, acorn squash, carrot and onion. I can't remember the exact name. I've made it so many times that it has evolved a little for me, so I'll still go ahead and post my version.
-Krista
Posts: 1688 | Location: Santa Barbara, California | Registered: 21 May 2004
You know what type of recipe I'd like, a squash soup recipe - you know, like butternut or something....without cream preferred (any of those out there)?
Kim I do not have exact measurements, but for two-four I soften one finely sliced onion in olive oil. I add squash/pumpikin/zucchini and simmer it a few minutes. Then I add stock, or for a more creamy effect first a teaspoon of flour and then half stock and half milk. I let it simmer until the vegetable iis soft and I liquidize and season. I serve it with toasted crusted bread rubbed with garlic, a good drizzle of EV olive oil, a sprinkle of parmesan or pecorino and one herb that matches the vegetable. That is for me fresh rosemary for pumpkin and parsley for zucchini. I live on this stuff! You can add farro to it too.
Krista, I made almost the same soup yesterday. I made about half the amount you did (1 cup split peas to 4 cups broth). I had some leftover roasted vegetables (carrot, parsnip, fennel, potato). I used those along with about 1/2 chopped onion. I used bayleaf and thyme for seasoning. The vegetables had been roasted with sage so it also added to the flavoring. I add some chopped ham. I had purchased a slice of some awesome ham, Kurobata Ham from Snake River Farms and used a bit of it that I had left over for seasoning. Yummmm.
We make soup every Saturday for dinner, Oct through April. Last Saturday was Roasted Garlic Potato...like eating runny mashed potatoes. The Best.
Roast one large head of garlic at 400 degrees for 45 minutes. Go ahead and do 2 or 3, so you'll have them for spreading on bread or adding to other recipes all week.
Crisp about 6 slices of bacon, remove and crumble. Leave bacon drippings in the pot.
Saute medium onion, chopped until translucent.
Cube or chunk 6 large potatoes and add to onions. Stir 'em around for a couple of minutes. Add about 1-2 tablespoons flour and cook another couple of minutes.
Add chicken broth, just to cover potatoes; in my pot, usually about 20 oz. Salt to taste. Add a little liquid smoke flavor, if you like. Cover and simmer until potatoes are tender.
Gradually add more than a pint, less than a quart of 1/2 & 1/2, while pureeing with a hand-blender right in the pot (choose your favorite consistency).
Squeeze in all the cloves on one head of roasted garlic (more or less to taste). Pepper to taste. Do some more pureeing.
Keep warm. Add crumbled bacon right before serving.
Usually serves me, my husband and 2 teenage sons, when accompanied by home-made pizza or panini.
Also have an easy Clam Chowder recipe, if anyone could use it.
Today I made two seasonal soups for my restaurant: a Cauliflower soup served with sauteed sausages on grilled bread and EV olive oil; and a red beans soup. The first one is made in this way: clean and wash cauliflowers,cook them for 4 min in salty boiling water,then shock them in cold water. In a pan pour some EV olive oil,laurel,(I use to put also ham skin----do U know what I mean?)and peeled garlic,and when it's golden brown put in cauliflowers.Season with salt and black pepper and make them brown again,then pour some vegetable broth and make it boil.WHen the right density is obtained you can put the mixture in a mixture to obtain a cream(Take off garlic,laurel and ham skin,of course).I serve this cream with sauteed sausages(I make small balls and saute them in a pan with olive oil and laurel). The second one is harder and needs more time: Put dry red beans in cold water for 12 hours, then put them in a pan with cold water,onion,celery,carrot,laurel,a spoon of olive oil, and boil till beans are done(30 min since they start boiling).Then chop celery,carrot and onion and put them in a pan with EV olive oil and laurel( If you can find a ham bone it will help U to obtain a wonderful soup-----typical of my region).Brown the vegetables,then add your boiled beans,season with salt and pepper and make them flavour.After few minutes add some vegetable broth and make it flavour for few minutes again.TAste and adjust woth more salt and pepper and EV olive oil if it needs more,then serve.You can also cook in this soup a small kind of egg pasta(but the soup has to be more liquid,adding more broth). Sorry for my mistakes,I wish you will understand everything.....and a good job ciao
Here's my squash soup recipe, inspired by one in the Silver Palate New Basics Cookbook.
Roasted Squash Soup
2 winter squash, about 2 pounds each (i.e. 1 acorn and 1 butternut) 2 carrots, peeled and cut in 2 inch lengths 1 onion, peeled and sliced olive oil
5-6 cups of vegetable or chicken broth 1/2 teaspoon ground ginger dash of freshly ground nutmeg salt and freshly ground pepper, to taste
garnish: chopped Italian parsley and/or some Parmesan or creme fraiche
1. Preheat oven to 350 degrees. Cut the squash in half and scoop out seeds. In a roasting pan, place the squash, carrots and onion. Drizzle some olive oil over the vegetables and then cover the pan with foil and bake for about 2 hours.
2. Put the carrots and onion into a soup pot. Scoop the flesh from the squash with a spoon (it comes out very easily) and add it to the pot. Add 5 cups of vegetable broth and seasonings and bring to a boil. Reduce heat and simmer, uncovered for about 10 minutes.
3. Using a hand mini blender, puree the soup until it is smooth and creamy. If it is too thick, add a little more broth. Taste and add more seasoning, if necessary.
4. Serve garnished with the parsley and some freshly grated black pepper or if you really want to get fancy some shavings of Parmesan or some creme fraiche.
Serves 6
This can be successfully doubled and can be made ahead of time and reheated just before serving, which makes it great for entertaining. I've done it for Thanksgiving. And even though it takes a long time, it is just time spent in the oven, so it's a very easy thing to make. You don't have to peel and dice uncooked squash, which is a terrible chore. But best of all this soup is delicious. The roasted flavor is a amazing and there is no need for cream, it's quite rich on it's own.
After reading Letizia's post, I think I might try flavoring this soup with some rosemary and definitely serve with some toasted bread rubbed with garlic and oil, as she mentions.
I'm so glad everyone is sharing their favorite fall soups. I'm a huge soup fan, but sometimes I want to branch out from my old favorites and I'm getting some inspiration here.
-Krista
Posts: 1688 | Location: Santa Barbara, California | Registered: 21 May 2004
We are currently making a bean and bread soup. We cook the beans n a little water till just tender adn then we lay them out on a tray to cool down. They equilabrate their moisture much like a hot piece of meat. They also continue to cook so be aware of that when deciding to drain the beans. Keep the liquid.
We cut up leftover bread into cubes and dry them a little in the oven till they are pretty "stale".
Chop garlic and rosemary and sautee in some olive oil. Add the beans and a mix of water and the reserved bean liquid until you get a nicely dense soup. Cook for a whjile and when the beans are starting to fall apart a tinuy bit, add the bread cubes. Let cook until the bread cubes are falling apart and turning to "mush". Stir the pot well and the bread will fall apart more and some of the beans will be pureed and some will still ahve some shape. Add water or reserved bean liquid as needed. Season just before serving with salt and pepper. You want the soup a little peppery. Drizzle as much good olive oil over the soup just before you serve it.
Yes, 1/2 heavy cream and 1/2 milk; sold commercially in the US. When feeling virtuous and healthy, I have substituted 2% or even 1% milk in the potato soup, but it's just not as "creamy" .
This is what I call "zuppa del realismo socialista", but it is actually just a vegetable soup, a minestrone. I has a secret ingredient (of sorts). In italian supermarkets you can easily find chunks of uncut cured meats. prosciutto, coppa, salame gets sliced as far as possible, but the final part cannot be fitted in the slicing machine anymore and is therefore sold whole at a bargain price. So, the secret ingredient is a good sized chunk of raw cured meat (prosciutto di arma or similar ham, coppa, salame, speck, etc.). You will need about 200 grmas of it. Don't use pancetta or bacon. Or rather, I do it with pancetta or bacon too, just differently.
So, first thing cut the cured meat in slices about the thickness of your little finger, or less if you have a big little finger. If the slices are large in width, cut them in half. Now, take 2-3 good sized carrots, one very large onion (or two small ones), about as much celery as carrots, a couple garlic cloves (one if it's large), clean, dice and put everything in the kitchen robot to be thinly minced (you can do it by hand, if you prefer, but why?). In a large, tall pot place 3 tablespoons or extravirgin olive oil (healthy alternative ;-P) or lard (), add the vegetables and, over a very low fire, let them simmer making sure they don't brown. Basically, they have to sweat out their juices. Add 3 liters of water. Back to the vegetables, you have also diced 3 good-sized potatoes and cut in strips 1/4 of cabbage. Now, walk to the freezer and bring out that big sack of frozen beans I know you are hiding and take a double handful of beans (borlotti, if possible). Add these vegetables and the meat cut in strips to the water, before it boils. Add a tablespoon of concentated tomato purée or half a glass of tomato sauce (for color reasons). If you cheated and are actually using a pressure pan (SP?), it's time to seal it and cook for about 50 minutes. If you are using a regular pot, simmer for 2 hours. After cooking time is done taste and season with salt if needed. It's a large amount, freeze the leftovers for next week. ^___^
Oh, yes! All you have found is pancetta or bacon. instead of adding it at the last moment, place them in the pot first thing, heat until the fat melts and use the fat to simmer the first group of vegetables.
your "secret ingredient" is what Spaniards would call "substance"... no way to have a veggie dish there as they fit "substance" everywere. But your soup sound gorgeous!
Roast one large head of garlic at 400 degrees for 45 minutes. Go ahead and do 2 or 3, so you'll have them for spreading on bread or adding to other recipes all week.
I roast a case of garlic at a time. Takes all day to roast, cool and peel. (It's tedious but I only do it about 2 times per year) I put the roasted cloves in glass jars and cover with olive oil. This way I always have roasted garlic and the rich garlic-flavored olive oil too. I do sun-dried tomatoes the same way. Friends are always taking home a jar when they visit.
Posts: 690 | Location: Michigan | Registered: 14 January 2005
My granny. My father has a vegetarian friend. One night this guy got himself surprise-invited at home (I mean, he said "Can I have dinner with you" or something of the kind). There was my granny's minestrone. She served him a big bowl. he ate it all and asked if he could have some more. He finished it off with a piece of bread, cleaning the bowl with it. After he went to an empty and solitary home (his wife was visiting relatives in Naples) it turned out there was a big piece of panetta in my granny's minestrone She didn't do it on purpose, she forgot it was there!
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), add the vegetables and, over a very low fire, let them simmer making sure they don't brown. Basically, they have to sweat out their juices. Add 3 liters of water.
She didn't do it on purpose, she forgot it was there!