Yellow Squash & Bell Pepper Soup
1/4 C chopped onion 1/2 tsp minced garlic
2 TBS unsalted butter 1 C low salt chicken broth
1 large yellow bell pepper, thin sliced (about 1 1/2 C) 2 TBS chopped fresh coriander
3/4 lb yellow summer squash, sliced thin crosswise (about 3 C)
In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 min. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 min. Stir in broth and bring mixture to a simmer. In a blender puree soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
Serve soup sprinkled with coriander.
1 Potato, peeled & cubed 2 C Milk
1 Onion, chopped 2 TBS Butter
1 C water 1 - 16 oz can Cream Corn
Salt & Pepper 1 Egg
4-8 slices Bacon Cubed Cooked Ham (optional)
Cook bacon til crisp. Cool & crumble, set aside. Simmer potato & onion in water til potato is tender. Stir in corn, milk, butter, ham, salt & pepper. Bring to a boil and then remove from heat. Beat egg in a small dish. Add some of the hot chowder to temper, stir well & return to pot. Re-heat the chowder for a minute or two, but dont let it boil. Ladle into bowls & garnish with bacon
Recipe can (and should!) be doubled, and meat can be omitted if desired.
French Onion Soup
One of my favorite and easiest soups to make - and very satisfying
4 C Beef broth
5 - 6 large Sweet Onions (Like Vidalias)
Gruyere/ Fontina/ Some kind of melty cheese
Chop the onions & a few sprigs of fresh thyme & saute in a pan. Add Beef broth and simmer (15-20 min?).
Ladle into crocks & top with slices or cubes of crusty bread and slices of Fontina cheese. Pop them in the broiler for about 5 min or until the cheese is melted and bubbly.
You could sub the beef broth with vegetable stock, but I haven't tried it.
Apple Cheddar Soup
Bad photograph, but I think it's delicious soup.
1/2 C fine chopped onion 2 C apple cider
1 TBS butter 1/2 C milk
2 med baking potatoes, peeled & diced 1/2 tsp salt
1 tsp snipped fresh thyme (or 1/2 tsp dried & crushed) 1 med cooking apple, peeled & coarse chopped
Dash cayenne 4 oz grated sharp cheddar
2 TBS flour Green Peppercorns (optional)
fresh apple slices
In a large saucepan cook onion in butter over medium heat until tender. Stir in potatoes, cider, thyme, salt and cayenne. Bring to a boil, then reduce heat. Simmer, covered, for 15 minutes. Add the chopped apple & simmer, covered, for 5 minutes or until potatoes are tender. In a small bowl combine milk and flour, then stir into soup. Cook and stir until bubbly. Slowly add in cheese, whisking until cheese is melted. Divide among 4-6 bowls, top with apple slice & pepper corns (if using)
And as a bonus, I'm going to put in one more, from an older swap that was for Fall themed recipes -
Pumpkin Soup with Chili-Cran-Apple Relish
This is a Rachael Ray recipe from her magazine. I made it the first time because my boyfriend had made a squash and sausage soup and I wanted to find a recipe to make myself. This came out really well (in my opinion - if you dont like squash you might not like it), and I think the relish for the top is a great finisher. You could always leave out the relish and the sausage and kick up the spice in the soup if you didn't want to go all out.
1 TBS olive oil, 1 turn of the pan 2 tsp poultry seasoning
2 TBS butter 1 tsp hot sauce/ to taste
1 fresh bay leaf 6 C chicken stock
2 ribs celery, fine chopped 1 - 28 oz can pumpkin puree
1 medium yellow onion, fine chopped 2 C Heavy Cream
Salt and Pepper 1/2 tsp fresh grated nutmeg
Heat a medium soup pot over med to med-high heat. Add oil and melt butter. Add bay leaf, celery, and onion. Season with salt and pepper and cook 6-7 minutes til tender. Add flour, poultry seasoning & hot sauce, then cook flour 1 min. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken it a bit, then add cream & nutmeg.
While soup cooks, assemble the relish by combining these ingredients in a bowl:
1/4 red onion, fine chopped 1 tsp chili powder
1 crisp Macintosh apple, chopped 2 tsp honey
2 TBS lemon juice 1/2 tsp cinnamon.
1/2 C dried cranberries, chopped
Adjust seasonings in soup to tast and serve in shallow bowls with a few spoonfuls of relish.