Hey Fall is here! Care to share a yummy soup or stew recipe?

Guiness French Onion Soup:

1. Slice onions lengthwise to form strips.
2. Mix with 1 tablespoon olive oil and garlic.
3. In a large saucepan, cook onion mixture on low hear until onions are soft.
4. In a large stock pot, bring 1 gallon of water to a boil.
5. At a boil, and beef base and chicken consomme.
6. Mix in basil and stir well.
7. Add cooked onions with garlic and oil, directly into water mixture.
8. Return to a boil.
9. When boiling begins, add Guinness.
10. Return to a boil and then let cool.
11. Add salt and pepper to taste.
12. Croutons:
13. Melt butter in microwave or saucepan.
14. In a bowl, add bread cubes and pour butter over top. Season with salt, pepper, oregano and a sprinkle of parmesan cheese.
15. Toast croutons in a 425° until lightly brown and crisp.
16. To serve soup, put into a heat-safe soup bowl. Top with croutons and 2 slices provolone cheese.
17. Put bowl(s) on a cookie sheet and bake in a 425° oven for 2–4 minutes until soup heats and cheese browns.

My favorite 5 hour beef stew recipe:

cut up beef stew meat, carrots. potatoes, celery, of course. Add any spices you like.

1 can tomato sauce & one can cream of mushroom soup. blend well & add A LITTLE milk to make it smooth.

Pour over the meat & vegs & bake in the oven at 250° for 5 hours. Delicious!

@TheIncomparableBenziniBrothers @jbfletcherfan

YowWow Thanks! Can’t wait…

½ onion, chopped
3 ribs celery, chopped
2 carrots, chopped
1 Tablespoon sliced garlic
2 Tablespoons olive oil
½ bag tender spinach
1 32 oz box chicken or vegetable broth
2 cups Great Northern beans, rinsed
½ fresh tomato, chopped
½ teaspoon Morton’s Natures Seasoning (or favorite multipurpose seasoning)

In a large pot, Sautee onion, celery, carrots and garlic in olive oil on medium heat until vegetables are soft. Add spinach, and heat until spinach wilts, stirring frequently. Add chicken broth, beans, tomato and Nature’s Seasoning. Cook until flavors blend, about 20 minutes.

Makes four servings.

@PandoraBoxx
Very healthy and quick too… Yum!

I really like spinach in soup, in place of noodles.

This is rather addictive: Garlic Soup. My egg poaching technique needs a little work, but it’s good without the egg, too.

4 cups chicken stock
⅓ cup good olive oil
2 cups breadcrumbs
1 head of garlic, cloves separated, peeled and minced
1 tsp smoked paprika
A dash of cumin
Salt and pepper to taste
4 eggs (optional)
Chopped parsley for garnish

Heat the stock in a large, heavy-bottomed soup pot and bring to a simmer. In a smaller pan, heat the olive oil over medium-high heat, toss in the bread crumbs and stir until golden. Add paprika and garlic, and sauté 1–2 more minutes. Combine into the hot stock and continue simmer over low heat for about 30 minutes, stirring occasionally.

When ready to serve, salt to taste, bring back up to a medium simmer and break the eggs into the soup. Let poach until done — 5 minutes or so for a slightly runny yolk. Ladle into soup bowls, (each bowl getting a poached egg) and serve. Garnish with a little chopped fresh parsley.

We’ve got a local farmer’s market and every year, the farmers change a little. I keep on urging folks to grow poblano peppers. To my mind, that is the prince of peppers! I bring them home, grill them on my smokey joe, put ’em in a paper bag, peel em after they’ve sweated a while, and put them in a plastic container in the freezer. Then, all the rest of the year, when I need a little bit of heat, I take it out, shave some peelings off the frozen block of peppers and throw them in the pot. Poblanos range from about a 2 to as hot as a 6 or 7. Since my family doesn’t like heat the way I do, it’s not too bad, but in addition, they add a wonderful flavor all their own, aside from being pure heat, like habaneros or scotch bonnets.

One day, a couple of years ago, I had a about a cup of leftover squash. I was a new squash for me—a reddish orange squash with a long, russian-sound name that begins with k and ends in itch, or something like that. Maybe a Kabocha, although the picture of those on the internet were green, and this squash was a deep orangey-red, outside, and then more orange inside.

I pulled out some frozen broth leftoever from the giblets at Thanksgiving, threw in the squash, added a few shavings of frozen poblano (always a delicate balance, since you never know exactly how hot the poblanos are, so it’s a crap shoot in figuring out whether I put in too much for the family, which makes me happy, or not enough for me, which makes them happy), and then I pureed it with my in-pot blender. It got nice and frothy. I threw in some salt and pepper and nutmeg (it is squash, after all!), and then, the coup de grace, about a small plastic container of frozen corn I had cut off the cob a few months ago. I decided the corn was to big, so I blended it a bit more—to a cream corn consistency. Finally, I finished by throwing in some cream. Maybe a little less than a half-pint. Hard to say. I just pour it in until it feels right.

Oh man! What a delicious soup! No recipe at all. Just out of my head! Ain’t it sublime making up stuff out of what you got in the freezer?

[edit] Actually, this soup is so delicious, that I once wrote a story of seduction about it—back in my manic days.

@PandoraBoxx I’m going to try yours…are the beans dry? Or, from a can?

Canned. Sorry, I should have put that. I usually buy the big glass jar of beans that’s usually on the bottom shelf of the bean section of every grocery I’ve been to. I use them for a lot of different things. You probably could use dried, and reconstitute them like you normally would.

Penne and Chickpea Soup

Ingredients

* ¼ c olive oil
* 4 oz. bacon or pancetta, diced fine
* 4 medium garlic cloves, peeled and bruised
* 1 sprig fresh rosemary, plus 1 TB chopped fresh rosemary leaves
* 2 15 oz cans diced tomatoes with liquid (about 2c)
* 2 15 oz cans chickpeas (about 3 cups), drained and rinsed, and 1½ of the 3c mashed with a fork
* 2 ts salt, plus extra for seasoning
* 8 oz penne or other short pasta
* Ground black pepper
* Freshly grated Pecorino Romano cheese
* ¼ c extra-vigin olive oil (optional)

Directions

1. Heat olive oil in large soup kettle or stockpot over medium heat. Add bacon or pancetta; saute until browned, 4–5 min. Add garlic and rosemary sprig; saute until fragrant, about 2 min. longer
2. Add tomatoes with their liquid, whole and mashed chickpeas, 6 c water, and salt; bring to boil. Reduce heat and simmer to blend flavors, about 10 min.
3. Add pasta; cook until tender, about 10 min. Remove rosemary sprig and add chopped rosemary; adjust seasoning with salt and ground black pepper, and serve, passing grated cheese and olive oil, if desired, separately.

Footnote
If making ahead, leave pasta out until reheating the soup. It absorbs all the liquid!

I’ve made this with less steps and no cider, and I use courtland apples… instead of creme fraiche I also like to whip some heavy cream with cinnamon and no sugar, dollop on top)

Roasted Butternut Squash & Apple Soup
Chef Bradley Ogden of Bradley Ogden at Caesars Palace – Las Vegas, NV
Adapted by StarChefs

Yield: 4–6 Servings

Ingredients:
2 pounds butternut squash
5 Tablespoons unsalted butter
Pinch allspice
1 cup coarsely chopped yellow onion
1 leek, white part only, washed, cut lengthwise in half and sliced thinly
2 green apples, cored and diced
1 Tablespoon fresh sage, chopped
4 cups chicken or vegetable stock
1 ½ cups apple cider
Kosher salt
Freshly ground black pepper
Lemon crème fraiche, for garnish
Toasted pumpkin seeds, for garnish
Method:
Preheat oven to 425°F. Cut the squash in half lengthwise. Place it on a baking pan and dot each half with 1 Tablespoon butter and sprinkle with allspice. Roast in oven for 1 hour or until the squash is very soft. The squash should have some patches of browned skin for the best flavor. When it is done, remove from oven and cool slightly.

While squash is roasting, prepare soup base. Melt remaining butter in a medium saucepan over moderate heat. When the butter is foaming but not brown, add the onion, leek, apples and sage. Reduce heat, cover the pan and simmer for 5–10 minutes or until tender. Add the chicken stock and apple cider. Bring to a simmer and cook for about 15 minutes.

When the squash is cool enough to handle, scoop out the pulp (about 2 cups). Add the pulp to the soup base and simmer for 5 minutes. Puree the soup in a blender until very smooth. Strain through a fine-meshed sieve.

When ready to serve, reheat the soup over moderate heat until it just reaches a simmer. Season with salt and pepper to taste. Ladle into hot soup bowls and garnish with lemon crème fraiche and toasted pumpkin seeds.

@christine215, that sounds delicious. Do you think it would work with vegetable stock for a vegetarian version?

Absolutely! (if you make your own, even BETTER!) I can’t remember which brands I’ve tried, but I think it’d be worth it to buy a couple and taste them first

I’ve had ones that were really BAD!

Marina’s White Chili

Brown a package of ground turkey with ½ diced onion and ½ small diced red peppers.

Add 1 cup chicken stock (or broth), ⅔ c. recaito sauce (find it jarrred in latino sectiona of grocery store, 2–4 Tbsps ground cumin (I like lots); 1–2 Tbsps chili powder (test for desired heat, dash og hot sauce, dash of worchestershire sauce, black pepper to taste, and salt i needed (beware saltiness of prepared stock or broth).

Simmer until flavors blend and sauce starts to thicken and reduce.

Add one can of drained black-eyed peas or white navy beans or white kidney beans.

Heat through.

Serve with bread for sopping up juice. Optional: prepare a bowl of diced green onions (green and white parts), a bowl of shredded white cheddar cheese; a bowl of sour cream. Allow diners to top their cilli as desired.

@Marina: hee hee, “latino sectiona”

Quick Farmers’ Market Soups

To all and all… WOW THANK YOU!!!

I can’t wait I can’t wait I can’t wait
I can’t wait I can’t wait I can’t wait
I can’t wait I can’t wait I can’t wait
I can’t wait I can’t wait I can’t wait
I can’t wait I can’t wait I can’t wait

You’re all so kind to take the time!

@daloon
Yeah what a fun exploration. Nice to experiment, but really… a “story of seduction”??? That sexy food talk might turn fluther into an un-kid safe environment. Careful now!

…better late than never….. I made for the first time, yesterday, ...( my wife loved it ! ( ..well,...... so did I))

a Moroccan Chickpea Tomato Stew.

I simmered 1 lb of chickpeas with a 2” water cover , 3 cinnamon sticks, and a teaspoon of cumin seeds…...... ~2½ h or till tender. Discard the cinnamon sticks.

Carmelize till golden brown, 3 med-large sliced onions(with ~ 1 tsp cumin and 1 tsp coriander added towards the end) , in ~¼ cup of EVOO and add to the chickpeas.

…. as well, add, now 2, 28 oz cans of whole tomatoes in juice
.... then ~⅓ – ½ cup of lemon juice ..
.... I added some lemon zest and ~ 1 tsp of sugar
.... and ~ a cup of raisins
.... then ~ 10 cups of packed fresh spinach leaves (less their coarse stems)

…. simmered it all until it thickened a bit…... taste it…. add a bit more cumin / coriander to taste…... I found it needed no added salt.

This is modestly customized version of a recipe in Ruth Reichl’s 2004 edition of the ‘Gourmet Cookbook’.......