Cooler weather and the colorful change of the leaves on the trees signify not only the change in the season but also ushers in the best season of all: soup season.
With just a few ingredients and a tasty cut of meat, you can start a soup in the morning and finish it off that afternoon. Fall soups are cozy with a nice side salad or crusty bread, especially if you have the luxury of dining fireside. It will warm your soul and make you feel like you’re diving into a bowl of warmth.
Stock is the key ingredient for all soups. I have tried more cubes and jars of bouillon than I care to admit, and they never quite measure up to the depth of flavor you get when making your own. Salt is usually the culprit; by trying to achieve the hearty desired flavor by adding more bouillon, you are simply adding more salt. We all know that you cannot get it out once it is in there.
Homemade stock is quite easy using a pot of boiling water, a whole chicken or roasted bones, beef trimmings or bones, carrots, celery, and onion. Season with whatever you want, and let it simmer on the stove until it is reduced and suited to your tastes. I let mine cool, then pour it into quart-size freezer bags so that I will have stock whenever I need it. Plain vegetable stock is great to have on hand, and you can empty your vegetable bin as you go.
Always check your seasonings while simmering your soup, and it is always good to add a splash of lemon juice or wine at the end. Topping soup off bowls of soup with fresh greens or croutons adds an extra layer of flavor and texture.
Have a yummy fall and winter, and knock the chill off with a delicious bowl of soup by the fire.
French Onion Soup
3 tablespoons butter
1 tablespoon olive oil
8 cups thinly sliced onions
½ teaspoon salt
½ teaspoon sugar
2 tablespoons flour
2 ½ quarts beef stock (preferably homemade)
4-5 tablespoons cognac or brandy
1 cup dry vermouth
6 slices crusty French bread, lightly toasted
1½ cups sliced Swiss cheese or Gruyere cheese
In a heavy-bottom saucepan over medium heat, place butter and oil, melting butter until it begins to froth. Stir in onions and cover pan. Lower heat and cook onions slowly, stirring occasionally, for about 10 minutes. Blend in salt and sugar, raise heat to moderately high, and let onions brown, stirring frequently until a dark walnut color, 25 to 30 minutes. Sprinkle in flour and cook slowly, for another 3 to 4 minutes. Remove from heat, let cool, then whisk in 2 cups hot beef stock. When well blended, bring to a simmer, adding remaining stock, cognac, or brandy, and vermouth. Cover loosely, and simmer very slowly for 1 hour, adding more stock or water if liquid reduces too quickly. Check seasoning adding more salt and pepper if needed. When ready to serve, heat broiler to medium-high heat with rack in middle of oven. Place soup bowls on a baking sheet and fill each with soup, but not completely to rim. Place a piece of French bread on top, and cover entire area with cheese. Run soup in oven and broil slowly until cheese is melted and bubbly. Serve immediately with additional of bread and cheese if desired.
Yield: 6 servings
Chicken Enchilada Soup
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon finely chopped jalapeño
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon oregano
1 to 2 teaspoons kosher salt
1 ear fresh corn, kernels cut off
2 tablespoons tomato paste
1 (10-ounce) can diced tomatoes with lime juice and cilantro
1 (28-ounce) can crushed tomatoes
1 (10-ounce) can red enchilada sauce
1 (10-ounce) can black beans, rinsed and drained
6 cups chicken stock
2 cups shredded rotisserie chicken
1 cup cream cheese
Handful fresh cilantro, roughly chopped
In a large pot over medium heat, heat oil. Add diced onion and sauté for 5 to 7 minutes. Add minced garlic and sauté one minute more, stirring frequently. Stir in cumin, paprika, dried oregano, and salt. Cook for another 2 minutes, until spices are fragrant. Add fresh corn kernels, tomato paste, diced tomatoes, enchilada sauce, black beans, and chicken stock. Mix well and bring soup to a boil. Reduce heat and stir in the cooked chicken and the cream cheese. Let soup simmer on low heat for 20 minutes, stirring occasionally. Check seasonings and adjust as needed.
When ready to serve, ladle into bowls and sprinkle grated cheese and chopped cilantro on top. Garnish as desired with sliced avocado, chopped red onion, fried tortilla strips, sliced limes, and sour cream.
Yield: 6-8 servings
Mexican Cornbread
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
½ pound grated pepper jack cheese
2 tablespoons flour
1 seeded and chopped jalapeño pepper
1 cup milk
2 eggs
1 (10½-ounce) can cream corn
Preheat oven to 450 degrees. Rub an 8 or 9-inch black skillet with butter. In a medium-size bowl, mix all ingredients together pour mixture into skillet. Bake for 30 minutes or until cornbread is golden brown and cooked through.
Yield:8 servings
Creamy White Lasagna Soup with Tomato Garlic Bread
This is a delicious soup to make in a Crockpot when you are craving something cozy!
2 tablespoons salted butter
2 tablespoons flour
1 sweet onion, peeled and chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
2 tablespoons fresh thyme leaves
3 to 4 fresh basil leaves, chopped
2 teaspoons chopped oregano leaves
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
6 cups chicken broth
2 boneless, skinless chicken breasts
8 lasagna noodles broken into pieces
4 cups baby spinach, roughly chopped
1 can canned coconut milk
1 cup shredded provolone cheese
½ cup grated Parmesan cheese
2 ounces prosciutto, torn into pieces
Set Crockpot to high. Melt butter, then whisk in flour until smooth, about 5 minutes. Add onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Whisk in chicken broth, then add chicken. Season with red pepper flakes, salt, and pepper. Stir to combine. Cover and cook on high for 4 to 5 hours. During the last 15 minutes of cooking, stir in lasagna noodles, spinach, and coconut milk or cream. Let cook until the noodles are soft. (You can also cook noodles separately in boiling water if you wish and add to the soup at end.) Stir in cheeses until melted. If soup is too thick, add additional broth or cream.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer and bake for 10 to 15 minutes or until crisp. Remove from oven and crumble when cool. Ladle and top with cooked prosciutto and extra baby spinach if desired.
Yield: 6 servings
Tomato Garlic Bread
1 (16-ounce) loaf French bread
2 tablespoons soft butter
1 clove garlic, minced
2 tomatoes, peeled and sliced
2 teaspoons Greek seasoning
Olive oil for drizzling
2 tablespoons fresh basil, chopped
Preheat oven to broil setting. Cut bread in half lengthwise. In a small bowl mix softened butter with garlic and spread over both pieces of bread. Place tomato slices over buttered bread, and sprinkle each with Greek seasoning. Drizzle with olive oil. Place bread under broiler and cook until tomatoes and oil are sizzling, and edges of bread are beginning to brown, 4 to 5 minutes. Remove bread from oven and sprinkle with fresh basil. Slice into 2-inch pieces and serve.
Yield: 15-20 pieces
Beef and Barley Soup with Mushrooms and Fresh Thyme
3 tablespoons olive oil
3 pounds beef sirloin tip roast, cut into 2-inch pieces
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 medium-size yellow onions, peeled and chopped
4 stalks celery, chopped
1 large carrot, peeled and sliced
8 ounces fresh cremini or baby portabella mushrooms, sliced
3 large cloves garlic, minced
8 cups beef broth
10 thyme sprigs tied together with kitchen twine
1 cup quick-cooking barley
Fresh thyme leaves for garnish
In a large Dutch oven over medium heat, heat olive oil. Sprinkle roast with salt and pepper tossing well. Add meat to hot oil and cook, turning pieces occasionally until browned on all sides, about 10 minutes. Remove meat and set aside. Add more oil if needed, and add onions, celery, and carrots. Cook vegetables, stirring occasionally until they begin to wilt and turn brown. Add mushrooms and garlic and stirring occasionally, for an additional 5 to 10 minutes. Add beef broth and return meat to pan and stir well. Bring to a simmer and add thyme. Lower heat to a gentle simmer, cover, cook for 1 hour and 30 minutes, or until meat is fork tender. Meanwhile, fill a saucepan with water and add barley. Bring to a boil over high heat and cook until tender, about 10 minutes. Remove from heat and drain. When ready to serve, stir cooked barley into soup. Ladle into bowls and sprinkle each with fresh thyme.
Yield: 6 servings
Avgolemono Soup with Toasted Pita and Tzatziki Sauce
Traditional Greek Lemon Chicken Soup
Soup:
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2 to 3 celery ribs, diced
2 to 3 garlic cloves, minced
2 bay leaves
2 chicken breasts
6 cups chicken stock
¾ cup orzo
Juice of 1 lemon
2 egg yolks
¾ cup fresh dill
Salt and freshly ground pepper to taste
In a Dutch oven over medium heat, heat olive oil and cook onion, carrot, and celery for 8 to 10 minutes until softened. Add garlic and cook 1 minute more, then add bay leaves, chicken breasts, and chicken stock. Bring to a boil, then lower heat to medium-low, cover with a lid, and simmer for 15 minutes or until chicken is cooked through. Remove chicken breasts and bay leaves. Add orzo and continue to cook for 10 minutes. Shred chicken, discarding skin and bones, and return to the pot. While orzo is cooking, in a bowl whisk egg yolks and lemon juice. Take out 1 to 2 ladles of soup, and pour it over egg yolk-lemon mixture, whisking constantly to temper. Add egg mixture to the pot and cook for 5 minutes. Stir in fresh dill, adjust seasonings, and serve immediately with extra dill, pita bread, and tzatziki sauce.
Yield: 8 servings
Tzatziki Sauce:
½ cup finely grated cucumber
1 cup whole milk Greek yogurt
1 tablespoon fresh lemon juice
½ tablespoon good olive oil
1 clove garlic, minced
¼ teaspoon sea salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
Place cucumber between several paper towels and squeeze out as much juice as you can. Place cucumber and remaining ingredients in a small bowl and whisk until well combined. Chill until ready to serve.
Yield:1 ½ cups
Cheese Soup and Simple Salad
2 large carrots, peeled and chopped
1 large, sweet onion, peeled and roughly chopped
1½ stalks celery, roughly chopped
4 tablespoons butter
½ cup flour
2 cups vegetable stock
2 cups heavy cream
1 cup half-and-half
1 cup milk (if needed to thin)
½ teaspoon cayenne
2 cups sharp cheddar cheese, grated
4 ounces processed cheese, cubed
Finely chopped red, yellow, and orange sweet peppers (for garnish)
In bowl of a food processor, add cut vegetables and pulse several times until vegetables are finely chopped but not pureed. In a heavy-bottom saucepan, melt butter over medium heat. Add vegetables and cook until tender, stirring occasionally. Slowly add flour, stirring constantly until a smooth, thick roux is formed. Add vegetable stock slowly while stirring constantly. Add cayenne pepper and lower heat. Blend in cream, and half-and-half, stirring constantly until well incorporated. Check seasonings, then add grated cheese and cubed cheese by small handfuls, stirring well after each addition. Add milk or broth if the soup is too thick. When ready to serve, ladle into bowls and top with finely chopped peppers. Serve hot.
Yield: 8-10 servings
Simple Salad with Lemon Vinaigrette
Lemon Vinaigrette:
2 cloves garlic, minced
½ cup good olive oil
Juice of 2 lemons
1½ teaspoons lemon pepper seasoning
¼ cup mayonnaise
¼ cup capers, rinsed
Freshly ground pepper
In a jar with a tight-fitting lid, place all ingredients and shake well for several minutes until well-combined. Check seasonings and adjust if necessary. Refrigerate until ready to use.
Yield:1cup dressing
Salad:
1 head Romaine lettuce
Salt and freshly ground pepper
Wash and dry the lettuce. Chop or tear into bite-size pieces and season the lettuce with salt and pepper. When ready to serve, toss lettuce with some dressing and serve cold.
Yield: 6 servings
