I love eating and serving soup this time of year.
Soup just warms you up to the core.
Another wonderful thing about soup is that it may be made ahead of time and reheated on command.
My family says the soups taste even better the next day.
The following soups are so filling that they can easily be served as an entree.
Round out the meal with a salad with extra virgin olive oil vinaigrette and a gooey store-bought dessert and you have a soothing meal that takes away the season’s chill.
Menu
Serves 4
Sorrel Soup
Judy’s Vegetable and
Broth Soup
Butternut Squash Soup
Salad*
Extra Virgin Oil
Vinaigrette Dressing*
A Gooey Dessert*
*Recipe Not Given
Sorrel Soup
If sorrel is not available, substitute spinach, kale or escarole, all will produce a delicious green soup.
4 peeled shallots,
roughly sliced
1 onion, peeled and
roughly sliced
1 tblsp. sweet butter
1 6 oz. package baby
spinach, washed and dried
8 oz. fresh sorrel, washed
and dried-available in
organic markets
2 cups homemade or
store-bought chicken stock
Drizzle of sour cream or
yogurt (optional)
1. In a soup pot, melt butter and sweat onions and shallots, approximately 30 minutes, until soft and sweet.
2. Add spinach and sorrel and cook until wilted, approximately 6 minutes.
3. Add chicken stock and bring to a boil. Turn off heat.
4. Process in a blender or food processor, fitted with a steel blade. Serve hot, with a drizzle of sour cream or yogurt, if desired.
Judy’s Vegetable
and Broth Soup
I created this soup for a wonderful client who wanted a light soup to start off her Thanksgiving feast. When I made the soup at home, I added chicken tenderloins to turn it into a meal.
1 qt. homemade or
store-bought chicken,
turkey or vegetable stock.
4 carrots, peeled and cut
into cubes (I use a French
fry cutter & then cut the
“fries” into cubes)
4 zucchini, washed and
trimmed and cut into
cubes, like above
1 lb. chicken tenderloins
8 oz. Enoki Mushrooms
Parsley and/or Dill
(optional)
Grated Parmesan Cheese
(optional)
1. In a large pot, heat broth to a simmer. Add chicken, if using, and cook 10 minutes.
2. Add vegetables and cook 5 to 10 minutes more, depending on how soft you like your vegetables.
3. Divide mushrooms in the bottom of the soup bowls. Pour soup into bowls. Garnish with herbs, if desired.
4. Pass cheese alongside, if desired.
Butternut Squash Soup
This recipe makes for a very thick and filling soup
Spray oil
2 onions, coarsely chopped
2 lbs. peeled and cubed
butternut squash (other
squashes may be
substituted)
1 qt. chicken or vegetable
stock
Salt and Pepper, to taste
Parsley and/or chives
(optional garnish)
1. In a large pot, spray oil and saute, over low heat, onions, until translucent.
2. Add squash and broth. Bring to a boil and stir. Turn down heat to medium and cook until squash is soft, about 30 minutes.
3. Puree squash, onions and broth in a blender (I use a VitaMix) or food processor, fitted with a steel blade. Taste and season.
4. Serve or refrigerate until needed. It tastes better every day.
The Culinary Architect: Warm up with a few of my favorite soups
By Alexandra Troy
