Hey food blog friends, now that I’m up and blogging again I wanted to hear from you! What soup are you making the most these days?
Here’s mine: I made it for lunch last week and I made it for lunch again yesterday and it’s so good. Step one: sauté an onion or two in butter (a few tablespoons). Step two, add squash. If it’s an acorn squash you can just cut it up and discard the seeds, keeping the skin on. If it’s butternut squash, you should probably peel it.
Once things really start to brown, I add a chopped up apple (skin-on) and a pear or two if I have one. I add salt and continue stirring and cooking until things are even browner. Then I add a tablespoon of Burlap and Barrel curry powder, their Garam masala, and a pinch of cinnamon. I cook that for a bit, until it turns aromatic. Then, finally, I cover with chicken stock: specifically, Chicken Bone Broth from Brodo.
The more liquid you add, the thinner your soup will be. So I try to just cover the vegetables/apples/pears and let it simmer for about 20 minutes until you can smash everything with a wooden spoon against the side of the pot.
Then I get out my trusty hand blender and carefully blitz it all until smooth. Carefully because that’s boiling hot liquid and the blender can make it squirt all over you, so be sure it’s fully submerged.
To serve, I slice some really good sourdough bread from ACQ, put it under the broiler on both sides, add a big mound of grated cheddar cheese or Gruyere, put back under the broiler until melted, and then dust everything with Aleppo pepper.
A few tweaks to play around with:
- The first time I made this soup, I added about a tablespoon of chopped fresh ginger along with the onions and that added a nice, assertive note;
- I’ve also finished with a splash of apple cider vinegar or Sherry vinegar;
- Yesterday, I stirred in a tablespoon of miso at the end and that was way good too.
So that’s my soup. Now it’s your turn! What soup are you making the most right now? If yours sounds really good, I might just make it.
We love soup and make a pot at least once a week now that it’s cold. Our favorite is Ham & Bean Soup, it’s quick and tasty made with a ham steak, canned white beans, and mirepoix veggies.
African chicken peanut stew. I use leftover chicken and homemade broth.
https://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/
I love the lemony white bean soup with turkey and greens from the NYTimes. I eat it at least once a month.
Ribolita! I still use your recipe, Adam. ❤️
Using Rancho Gordo beans w aromatics have been making
split pea soup
Brothy White bean soup
and today its Black Bean Soup
Stir full fat Fage into any of them w squeeze of lemon and drizzle of olive oil. Except black beans get a splash of sherry ala Coach House recipe from Craig Clareborn
Winter means soup for lunch – every day! Favourites: Red lentil and carrot soup with curry and ginger, Jenny Rosenstratch’s white bean soup (a LOT of beans), and what we call green soup. A recipe to use up too much zucchini. Sliced zucchini and a mirepoix slowly sautéed. if you have leeks, add them too. Add stock, and then spinach and kale (frozen will do). Blitz up with hand blender till smooth. The zucchini gives the soup creaminess, and the other green veggies make the soup a rich green. Salt, pepper and grated nutmeg. You feel healthier after eating it.
Cranberry bean pasta fagioli ….
https://www.foodnetwork.com/recipes/food-network-kitchen/cranberry-bean-pasta-fagioli-recipe-1973375
I use the full can of San Marzano’s, and then fill the can 3x with water. Could eat this all winter long. The parm rind is mandatory – pure magic.