Butternut Squash Soup

Butternut Squash Soup

Ingredients:
2 T Butter
1 T Olive Oil
1 Onion, chopped
1 Shallot, chopped
1 Butternut squash, peeled and chopped
2 Pears, peeled and chopped
2 Potatoes, peeled and chopped
8 C Vegetable Stock
1 t Nutmeg
1 t Brown Sugar
Chives, to garnish
Salt to taste

Directions:
1.  In soup pot, heat butter and olive oil.  Add onions and shallots.   Saute for 3-5 minutes.
2.  Add squash, pears and potatoes.  Saute for an additional 2 minutes.
3.  Add stock and bring to a boil.  Turn down and simmer for about 30-45 minutes; until squash is soft.
4.  Puree in a food processor or with an immersion blender. 
5.  Return to soup pot, add nutmeg and sugar.  Salt to taste.  Garnish with chives.

Serves 6-8

Heirloom Tomato Bisque

The last week at the PYO (Pick your own) farm before Harvest season.  We will miss going but there were some amazing tomatoes this week.  I had to make this...

Heirloom Tomato Bisque

Ingredients:
3 T Butter
1 Red Onion, chopped
1 Shallot, chopped
4 Pounds Tomatoes, peeled and chopped
3 Cloves of Garlic
2 Carrots, peeled and chopped
4 C Vegetable Stock
2 T Tomato paste
2 T Light Brown Sugar
1 C Heavy Cream
Salt to taste
Mint, to garnish

Directions:
1.  In a soup pot, heat butter and saute onions and shallots for 5-7 minutes. 
2.  Add tomatoes, garlic and carrots.  Saute for 2 additional minutes. 
3.  Add vegetable stock, tomato paste and sugar.   Bring to a boil.  Turn down and simmer for 30 minutes, uncovered. 
4.  Puree in a food processor and run through a strainer. 
5.  Put soup over medium heat and add cream.  Do not boil.  Salt to taste.
6.  Serve with a little mint.

Serves 6-8

Chilled Corn and Nutmeg Soup

Chilled Corn and Nutmeg Soup:

Ingredients:
3 Ears of Corn
8 C Water
2 T Butter
1 T Olive oil
1 Red onion, chopped
1 Shallot, chopped
1 C Heavy cream
1 t Nutmeg, ground
Salt to taste
Walnuts, toasted and finely chopped

Directions:

1.  Cut the kernels off the cob.  Put the 3 cobs in water and bring to a boil.  Reduce heat and simmer for 30 minutes.   Strain broth and reserve.
2.  In a soup pot, add butter and oil.   Saute onions and shallots about 10 minutes.  Do not brown.
3.  Add corn kernels for an additional 2 minutes.
4.  Add reserved corn broth and cook about 3 more minutes.  Until corn is soft.
5.  Puree in a food processor.  
6.  Add cream, nutmeg and salt.
7.  Chill for about 3-4 hours. 
8. Serve with toasted walnuts sprinkled on top.

Serves 4-6

Tip: 
When you serve chilled soups like this sweet one, there is about 1/2-3/4 cup in one serving.

Summer Squash Soup

Hello everyone, we are back at making weekly soups!  Let us know what you would like to see and we will add it to a list to make....so far some suggestions have been a chowder, a bisque and some cold soups.  We can not wait to hear your ideas.  xoxo

Summer Squash Soup:

2 Pounds of assorted baby squash, chopped
5 Assorted potatoes, chopped
1 Onion, quartered
5 Cloves of garlic, minced
2 Q Vegetable Stock
Olive Oil
Lemon Juice

Directions:
1.  In a soup pot, add stock, squash, potatoes, onion, and garlic. 
2.  Bring to a boil.  Turn down and simmer for 30-45 minutes. Salt to taste.
3.  Put in a soup bowl.  Drizzle with olive oil and lemon juice.

Serves 6-8

Tip:  Squash is best in summer.  We usually pick our own at the farm and pick a few different types.   Different ones will have different textures.

14 days until we are back....

Sunday Soups is back September 11 with a "Summer Squash Soup".  We are going to hand pick different squash and make a lovely summer garlic soup.   

14 days....13......

Sunday Soups is back .....21 days and counting...9/11

We hope you all have had a nice summer and enjoyed the "Summer Stock Series".   Now it is time to get back to creating and making more soups.  Sunday Soups will be back on September 11.  We look forward to your comments and suggestions. 


"SS"

Roasted Vegetable Stock

Summer stock series!!  Only two more stocks and then Sunday Soups is back!!!!  We are on vacation next week...so see you the 21st.
Roasted Vegetable Stock:

1/4 C Olive Oil
1/8 C Butter
2 Onions, halved
1 Shallot, halved
 1 Leek, halved
1 Clove of Garlic
4 Carrots, peeled and cut in half
16 C Water
3 Celery Stalks, halved
3 Sprigs of Thyme
10 Springs of Parsley
Salt to taste

Directions:
1.  Preheat the oven to 350 degrees.  Add the onions, shallots, leeks, garlic and carrots to an oven proof pan.  Cover in olive oil and butter.  Roast for 30-45 minutes.

2.  Meanwhile, bring a soup pot of water to a boil.  Add the celery stalks, thyme and parsley.  Simmer until the roasted vegetables come out.
3.  Add the roasted vegetables and left over juice in pan to the soup pot.  Cover, bring to a boil and turn down heat.  Simmer for about 2 additional hours. Salt to taste.
4.  Strain and put in containers for later use.

Makes about 4 quarts.