Fall Soups

While, officially, the first day of fall is September 22nd, unofficially the season begins now.  Laurie Crowell from Golden Fig shares some soup recipes that are perfect for the cooler season.

 

Wild Rice Shiitake Soup
Makes 3 quarts

1 Tb butter
1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
4 carrots, peeled and sliced
2 celery ribs, chopped
2 C Yukon gold potatoes , medium dice
3/4 lb shiitake mushrooms, sliced
1 jar whole or crushed tomatoes + juice from can
4 C beef or chicken stock
coarse ground pepper and salt, to taste
1 TB fresh pesto
2 C fresh spinach
2 C wild rice, cooked
Parmesan for serving

In a medium stock pot, over medium heat, melt butter and oil.  Add onions and cook about 5 minutes. Add garlic and cook a minute longer.  Add carrots and celery, potatoes and cook for 5 minutes.  Add shiitakes, cook a minute or two.  Add tomatoes and their juice. If whole, crush with hand while adding. Add stock, a heavy hand of black pepper and salt.  Simmer very low until potatoes are just tender.  Remove from heat, stir in fresh pesto, spinach and cooked wild rice.

Serve with a few shaves of parmesan and some crusty bread.

Ras el Hanout Cauliflower Soup
Makes two quarts

3 TB olive oil
10 C fresh cauliflower, broken into larger florets
4 garlic cloves
1 medium onion, cut into 8 pieces
1 Sweet Tango apple, peeled and chopped
1 to 1-1/2 C chicken or vegetable stock
1 can coconut milk
1 TB + 1 tsp Ras el Hanout divided
juice of 1/2 lime
salt and pepper to taste

Preheat oven to 400 degrees.  Reserve a few TB roasted cauliflower to chop for garnish.  Toss cauliflower, onion, garlic, onion and apple in olive oil. Then toss with Ras el Hanout, salt and pepper.  Place on parchment lined baking sheet and roast until caramelized and brown.

Toss into blender, pour can of coconut milk into blender and puree. Thin out with desired amount of stock.

Season to taste. Sprinkle with roasted cauliflower a little additional shake of spices and serve.

Roasted Tomato Soup
Makes about a quart and a half

10 C tomatoes, quartered and seeded
8 garlic cloves
1 medium onion, cut into eight pieces
about 1/2 C chicken or veg stock
2 TB olive oil
Salt and pepper to taste
handful fresh basil

Preheat oven to 400.  Place parchment on baking sheet.  Toss tomatoes, garlic, onion with olive oil, salt and pepper and pour onto baking sheet.  Roast until tomatoes are sweet and soft.  Pour into blender and puree until smooth.  Pour in stock to desired thickness,

Serve hot or cold

 

Both the cauliflower and tomato soups freeze really well.

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