Monday, January 13, 2014


Hello!  I know - it's been a while since I posted a recipe for soup.  Here's a reposting from Latelife Recipes.  It's always soup season, and here's a quick recipe to try. It makes more than just servings for two - unless you're really hungry - but the leftover portion will freeze very well.

in 3 Tbsp of butter, sauté until onions are translucent:
           1 medium onion, chopped
           1 large carrot, chopped
           1 rib of celery, chopped

Add :   3 cups of chicken stock or the equivalent, bring to a boil and simmer for 15 minutes or until the carrots are tender enough to be puréed.  Remove the pot from the heat and purée the soup with an immersion blender.

Add and mix well:
            1 15 oz. can of pumpkin
            1 pinch of ground sage
            1 pinch of dried oregano
            1 tsp. minced garlic
            salt and pepper to taste

Placed pot back on the heat and bring back to a simmer before serving.

Along with some nice, crusty bread, serve the soup with a swirl of heavy cream, or a portion of Five-cheese shreds (Italian or Mexican mixed shredded cheese) or other any other shredded cheese you like, or perhaps some crumbled bacon on top.  Maybe some chopped chives or scallions.  You can be creative with the toppings. 

This recipe should make 5 to 6 cups.   

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