Autumn Soups
The cool chill of autumn is upon us in many parts of the country. It really is one of my favorite times of the year - cool nights and sunny warm days. Perfect time for a hearty soup, crisp salad and crusty bread for dinner.
THAI VEGETABLE CURRY SOUP
Yield: 6 Servings
INGREDIENTS
1 cup chopped onion
1 cup broccoli florets
½ cup diced carrots
2 teaspoons freshly grated ginger
½ teaspoon curry powder
¼ teaspoon red pepper flakes
1 tablespoon vegetable oil
½ cup thin spaghetti or angel hair pasta, broken into 2” pieces
1 carton College Inn Thai Coconut Curry Broth
1 tablespoon freshly squeezed lime juice
1 cup light coconut milk
1 cup chopped or shredded cooked chicken (optional)
PREPARATION
Cook onion, broccoli, carrots, ginger, curry, red pepper flakes in oil in large saucepan, 3 minutes. Add noodles, broth and lime juice. Bring to boil, reduce heat. Simmer about 10 minutes or until noodles are tender. Stir in coconut milk and chicken (optional), heat through.
Source: College Inn - Thai Vegetable Curry Soup
BEEF AND POTATO SOUP
Yield: Serves 8
INGREDIENTS
1 ¼ lb beef stew meat, trimmed of fat
1 ½ tablespoons vegetable oil
1 large yellow onion, chopped
1 celery stalk, chopped
1 ½ cups frozen lima beans
1 carrot, peeled and diced
1 garlic clove, minced
6 cups low sodium beef broth
¾ cup crushed tomatoes in puree
1/3 cup dry red wine
¾ teaspoon salt
Coarsely ground black pepper
1 teaspoon fresh thyme, finely chopped
1 ½ teaspoons Worcestershire sauce
3 large russet potatoes, peeled and cubed
PREPARATION
Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat; add meat and brown on all sides. Transfer meat to a bowl and set aside. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat for approximately 5 minutes until onions and celery are soft. Stir in carrots, lima beans and garlic. Cook stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef. Bring to a simmer and cook partially covered for approximately 30 minutes, stirring occasionally. Add the potatoes and bring back to a simmer; cook for another 30 minutes, until the potatoes are tender.
Source: Ken Haedrich - Soup Makes the Meal - 2001
BASIL TOMATO SOUP
Yield: 8 Servings
INGREDIENTS
5 strips of bacon, diced
1 rib celery, chopped
½ cup yellow onion, finely chopped
1 small carrot, peeled and diced
1 red bell pepper, cored, seeded and diced
1 green pepper, cored, seeded and diced
6 fresh basil leaves, chopped and divided
1 teaspoon minced garlic
1 28-ounce can whole tomatoes
1 tablespoon chicken base
1 cup half and half
PREPARATION
Cook bacon in a stockpot. Drain all but 1-2 tablespoons drippings. Add celery, onion, and carrot and cook 2 minutes. Add peppers, half of the basil and garlic, cook for 2 minutes. Add tomatoes and simmer over medium heat, 5 minutes. Add the chicken base and stir to dissolve. Transfer mixture to blender and puree in batches. Return to the stockpot. Add half and half and remaining basil. Simmer over medium heat for approximately 45 minutes. Top with croutons and freshly chopped basil.
CHICKEN TORTILLA SOUP
Makes 6-8 servings
INGREDIENTS
4 boneless chicken breasts
good olive oil
kosher salt and freshly ground pepper, to taste
2 medium yellow onions – chopped
1 cup chopped celery
2 cups chopped carrots
4 large garlic gloves – chopped
1 – 28 oz crushed tomatoes
2 ½ quarts chicken stock
2-3 jalapeno peppers – seeded and minced
1 tsp cumin
1 tsp ground coriander seed
¼ cup chopped cilantro
Garnishes – cheddar cheese, sour cream, sliced avocado and tortilla chips
PREPARATION
Preheat oven to 350 degrees. Place chicken breasts in a baking pan and rub chicken breasts with olive oil, sprinkle with salt and pepper. Roast chicken breasts for approximately 35-40 minutes, until done. When the chicken has been cooled, shred the meat, cover and set aside.
In a large stock pot, heat 3 tablespoons of olive oil. Add the onions, celery, carrots and cook over medium-low heat for 15 minutes or until the onions start to soften. Add the garlic and cook for 30 seconds, making sure that it doesn’t burn.
Add the chicken stock, tomatoes, including the puree, jalapenos, cumin, coriander, cilantro and salt and pepper to taste. Bring the soup to a boil, then lower the heat and simmer for about 30-45 minutes. Add the shredded chicken and simmer an additional 10-15 minutes. Serve the soup piping hot with grated cheddar cheese, sliced avocado, dollop of sour cream and tortilla chips.
Corn Tortilla Strips
Slice 6-8 corn tortillas in half and then crosswise into 1 inch strips. In heavy frying pan, heat 1 inch of cannola oil until the oil just starts to smoke. In small batches, carefully add the tortilla strips and fry until the strips are lightly browned. Approximately 1-2 minutes. Remove from oil and place on paper towels to drain.