Wednesday, October 13, 2010

slip and slurp of the tongue

So a little known fact about me is that I love soup. I could eat me a soup or a stew or a chili of sorts any ol' day. When I was about 13 or 14 I worked at a retirement home and I would push around a soup cart and ask if the residents were interested in the soup of the day. I had the most terrible time with Split Pea Soup. I would say "Anyone care for Split Pee Poop? I mean Split Pea Poop Soup? I mean Split Soup?" and then I would just give up and the old ladies would just laugh and laugh. Assuming it wasn't split pee poop day, I would sneak three or four soup cups in the back just before I'd head back out with the side dish cart. It was a fabulous job. Years later I worked in a place called Big City Soup (also a mouth full - I swore unintentionally at customers a number of times while trying to welcome them, "Welcome to Big **ity Soup" or "Can I interest you in a Big **ity Soup sample?") and that place had excellent soup! I still crave their soups all the time. I worked there over the summer and you better believe I ate hot soup all summer long.
SOOOOOOOOO If you guys have a soup recipe, hand it on over. Here are a few fall pictures and a wonderful fall soup recipe that I can't wait to try out.


Serves 4 to 6

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
2 to 3 cups homemade chicken stock
1/2 teaspoon good curry powder

• Scallions, trimmed and sliced diagonally
• Shredded coconut, lightly toasted
• Salted cashews, toasted and chopped
• Raisins
• Banana, diced

1. Preheat the oven to 425°F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.

3. Meanwhile, heat the chicken stock until it's simmering. When the vegetables are done, place them in batches in a food mill fitted with the medium blade. Process and pour back into the pot. (Alternately, you can also place the roasted vegetables in a food processor fitted with the steel blade. Add some of the chicken stock and purée.) When all of the vegetables are processed, place them all in another pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

(pictures via LauraCasey, Martha Stewart, and Barefoot Contessa)


Aleisha Z. Coleman said...

that soup looks fabulous--i might have to try it myself. of course i am a big soup fan myself--epecially from now to may....loving the fall time! how you holding up with all your stuff?

Tanya said...

Okay, I'll share my tomato basil soup recipe that I came up with while trying to recreate La Madeleine's soup:

Tomato Basil Soup

1 32-oz can crushed tomatoes
1 15 oz can tomato sauce
1 large peeled and sliced, cooked carrot (cook a few minutes in water or steam or whatever)
1 cup heavy whipping cream
2 tblsp. butter (real butter)
Several fresh basil leaves (I used about 5 and it's worth it to get the fresh and not dried)
A couple generous pinches of Kosher salt (don't use regular table salt and really be generous)

In your food processor, puree the carrot slices, crushed tomatoes and basil leaves until pretty smooth. Pour this into a sauce pan and add: tomato sauce, cream, butter, and salt. Cook on medium until heated through. If you think adding the carrot sounds weird, it really adds a nice texture to the soup and throws in some more veggies. Your brother loves this soup. :-)

Elizabeth said...

I am lazy, and therefore will be posting a link to my favorite soup:

It all sounds weird, but it WORKS. I love it.

Also, you never fail to make me laugh (which, if other people are around really means blowing air out of my nose with a giant goofy grin on my face). I think we must be made of the same stuff.