Nothing better in fall than cheesy, rich soup. As that cold weather hits, its a staple of my home cooking. I don’t much follow a recipe; just make a roux, add things like broth, cream, carrots, onions and any vegetable that holds up to all that delicious richness.
Last night, I felt like having a warm, comforting meal. It was dreary; it was gray. And so, soup it was. I can churn out a delicious soup any day. But this time, I wanted to amp it up a bit. I wanted a challenge. So homemade cheez-it crackers it was.
They were really amazing. Amazing, amazing. Like never buy them again and just make them amazing. And turns out, it was no challenge at all. These are really simple to make. For a first go around, my crackers weren’t so even, and since last night, I’ve purchased a little mini goldfish cookie cutter for future crackering.
Oh, and these happened to go gloriously with a tomato-white bean-pasta soup with spinach instead of kale (my store didn’t have any kale…are you kidding me?).
Go out and make some cheese crackers, will you?
Broccoli cheddar soup, before I hit it with a handheld blender. Gorgeous, warm, perfect for a cold Friday.
Cream of wild mushroom soup, courtesy the Barefoot Contessa. Quite a few steps to create the “mushroom broth”, and I’d say if I ever made this again I’d reduce the amount of cream called for in the recipe.
The mushrooms didn’t shine enough.
A pile of baby portobello’s for a cream of mushroom and leek soup I’m making while on mini-holiday today. I really adore mushrooms, they photograph beautifully, and today feels like the perfect day for a comfort soup.
Plus, whilst re-reading the insanely amazing Hunger Games Trilogy (the best y.a. I’ve read in many moons–everyone should read it, young and old), I felt inspired to make something hearty and rooty, since the main character Katniss is always foraging.
Forage on. Snaps of finished delight to come.
If you’re looking for a deliciously light summer soup that can be served cold or hot, look no further than Ina Garten’s Fresh Pea Soup.
It’s so light, herby, and fresh despite the fact you’d think it wouldn’t fill you on up. It will. On a hot summer day, it’s perfect, really. The combination of fresh peas, chives, mint, and yummy leaks is brilliant, really. Plus, a mixing in of creme fraiche at the end adds this added creamy yum.
The recipe was really simple to follow and I got a chance to use chives and mint from my herb garden. Amazing. About the most difficult part of this entire soup is cleaning the dirty, dirty leaks. If that’s the most difficult part, sign yourself up.
I tried it both cold and hot and it was equally lip smacking, though I’d say I preferred it slightly hot because if I’m going to go for a cold soup, I’m straight for the gezpacho. Ooh, gazpacho, I love thee.
….Onto the next summer soup!
Sometimes rainy Friday nights are good for a steaming, hot bowl of soup. And soup is what I made. Broccoli cheese soup, in fact, which sticks to the ribs in a good way, and the perfect way to get some veggies while veggin’ out.
So, without further babble, I bring you my Broccoli-Cheddar Soupy Soup!
1 medium onion, diced
1 tbsp unsalted butter
1 cup carrots, julienned
1/2 lb. broccoli florets, with stalks trimmed off
2 cups whole milk or half and half; I used a mixture of the two
2 cups chicken or vegetable stock
1/4 cup unsalted butter, melted
1/4 cup flour
Salt and Pepper to Taste
Shredded Extra Sharp Cheddar, as much as desired
Sautee medium onion in small saucepan with 1 tbsp butter until clear, about 3-5 minutes. Set aside. In a large saucepan, melt 1/4 cup unsalted butter and whisk in 1/4 cup flour, to make a roux (this will thicken the soup). Keep whisking for about 2-3 minutes, making sure flour is dissolved in butter. Slowly add whole milk to roux, whisking constantly. Do the same with the stock. Continue whisking a few minutes more. Let simmer for approximately 10 minutes. Add onions, julienned carrots, and broccoli florets. Simmer veggies on medium heat for approximately 20 to 30 minutes, until veggies are tender. Stock should be thickened by now and resemble a creamy, fluffy stew. Remove from heat. Add batches of the soup and veggies to cuisnart (you can use a blender if you don’t have a cuisinart) and pulse until veggies are pureed. Add more soup, puree again. Add salt and pepper to taste, as well as the cheese. Serve with crusty bread.
Eat, Enjoy! Let me know if you try this soup!
Today is a gorgeous, clear, albeit pretty warm fall day. Despite that, I had a serious hankering for some sort of soup–and my favorite happens to be the above veggie.
It’s obvious that every now and again we all desire a seriously hearty soup–thick and creamy and absolutely rich. But, let’s face it. Talk about fat overload.
So this is my alternative. It will leave you totally fufilled and completely warm. It’s like wrapping up in an afghan and watching a horrible Lifetime movie on Sunday. And that’s even better with this soup.
You can make it really any way you want–vegetarians can use veggie stock; but I like chicken because its more flavorful. And I used a can of petit diced tomatos and an onion-carrot-celery base. There are no rules to veggie soup. I like mine a bit spicy (cue the red pepper flakes!) and I’ll never leave out beans or pasta or both to give it more oomf.
Obviously, fresh veggies would be the tops. But I like to use frozen corn and frozen green peas because you can always get them and they are cheap, and fresh when frozen! Budget friendly veggies are always a plus, methinks.
Play around with combos and send me yours! I’m always looking for new soupy soups.