Soups

Curried Butternut Squash Soup

2 T olive oil

2 T butter

1 yellow onion, coarsely chopped

4 celery stalks, chopped

4 carrots, peeled and sliced on the diagonal

4 pounds butternut squash, peeled and cut into large pieces

½ t red pepper flakes

4 bay leaves

2 t curry powder

2 t dried thyme

4 whole cloves

¼ C fresh lemon juice

8 C chicken stock

In a preheated stock pot, add olive oil and butter. Once butter is melted, add onions and celery. Sauté until softened and slightly caramelized.

Toss carrots with a small amount of olive oil (just enough to moisten) and spread on a cookie sheet prepared with non-stick spray. Sprinkle with salt, pepper, and dried thyme. Place in a preheated 400 degree oven. Do the same preparation for the squash, but on a separate sheet. Place in the oven. Bake for 25-30 minutes or until edges are nicely browned.

Add carrots and squash to onion mix. Add red pepper, bay leaves, curry, thyme, cloves lemon juice and stock. Bring to a boil. Reduce heat to a simmer allowing flavors to meld. Remove from heat and allow soup to cool. Overnight is fine. Once cooled, place soup into a blender in small batches and puree until smooth. (Never do this with hot soup.) Reheat pureed soup. Adjust seasoning with salt and pepper. If you prefer a thinner consistency, add more stock or water … or cream if you’re feeling naughty. Serve with scallions and pumpernickel croutons.

Spring Chicken Soup with Orzo

¼ C olive oil

1 ½ large leeks, rinsed and thinly sliced

6 celery stalks, diced

6 carrots, diced

1 ½ t salt

1 t black pepper

5 bay leaves

2 T dried oregano

½ c fresh squeezed lemon juice

8 C chicken stock

3 C shredded chicken

1/3 C parsley, finely chopped

2 C orzo, cooked separately

Lemon slices, very thinly cut

In a soup pot, heat ¼ C olive oil until it shimmers. Add leeks, celery, carrots, salt and black pepper. Sauté until leeks soften. Not looking for or caramelization of veggies – just a melding of flavors and softening of texture. Add bay leaves, oregano, lemon juice and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes.

Just before serving, add shredded chicken and parsley. Adjust seasoning with salt and pepper. Serve over orzo and garnish with a slice of lemon and some saltines.

For orzo: Bring 4 quarts of water to a boil. Add 2 t salt and 2 C orzo pasta. Cook over a roiling boil. Stir frequently as orzo can clump and stick. Once al dente, drain and add a small amount of olive oil to prevent sticking.

Sweet Mexican Corn Soup

(serves 4-6)

¼ C vegetable oil

1 orange sweet pepper, finely diced

1 yellow sweet pepper, finely diced

1 medium yellow onion, finely diced

S & P

2 – 14.75 ounces of cream style corn

1 – 7 ounce can of green chiles

1 – 16 ounce bag frozen corn

4 C chicken stock

¼ C brown sugar

2 t cumin

1 T dried oregano

½ t red pepper flakes

1 bunch cilantro, finely chopped

1 bottle Shiner Bock beer

Add oil into a preheated soup pot. Add peppers and onion to the pot and sauté until onions are translucent. Add a pinch of salt and pepper to the sauté. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and allow flavors to meld. Take soup off heat and allow to cool down a bit. Adjust seasoning with salt and pepper if needed. Place half of the cooled soup into a blender and blend until a smooth puree is formed. (Make sure that you allow the soup to cool. Very important!) Add pureed soup back into the pot with the remaining mixture. Add one bottle of Shiner Bock beer. Reheat soup and serve with cilantro oil, crispy tortilla strips, and grated cheddar cheese.