Fall Soup

     Yes, we are thinking about it.  We know the air will be getting cooler soon and with the fall come those delicious, warm meals. Fall is one of our favorite times of the year for cooking and the first thought some of us have is soup.  One of the most simple comfort foods is soup. Soup is great because it can be a meal in itself and is perfect for lunch or for dinner.  The beauty of soup is that it's a time saver.  One good size pot of soup can last for days or even a week.  It refrigerates well and can be heated and served quickly.

     We've collected some of our favorite soup recipes to share with you today. Please feel free to share some of the fall recipes (doesn't have to be soup) that you enjoy making or perhaps the ones your friends request all the time. At the end of each week, we'll choose 2  - 3 recipes to share with our Coco & Cyd family. If we post you're dish, we will ID who the chef is.    

     Here's a good chowder recipe with a twist. You'll want to take advantage of the fresh corn and squash from the farmer's market.  Wherever you shop, these two vegetables are everywhere. You'll also need a nice chunk of sour dough bread for eating and/or dipping.

Mushroom and Leak Soup With Sobo Noodles

 

  •            1½ounces dried porcini mushrooms
  •             12-inch piece Parmesan rind
  •             3tablespoons soy sauce
  •             2tablespoons olive oil
  •             2leeks (whites and light green parts only), sliced
  •             Kosher salt and black pepper
  •             10ounces mixed mushrooms (such as cremini, shiitake, and button), quartered
  •             8ounces soba noodles, cooked
  •             2tablespoons chopped fresh chives

Combine the porcini, Parmesan rind, and 10 cups water in a large pot and bring to a boil. Reduce heat and simmer for 15 minutes. Strain, discarding the solids and reserving the liquid. Stir in the soy sauce.

Heat the oil in a large pot over medium-high heat. Add the leeks, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the mixed mushrooms and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Add the reserved broth, cover, and bring to a simmer. Add the soba and cook until heated through.

Serve the soup topped with the chives.

Recipe courtesy of: http://www.realsimple.com/food-recipes/browse-all-recipes/mushroom-leek-soup-soba-noodles 

Squash and Corn Chowder

  • 1 oz (2 tbsp) unsalted butter
  • 3 cups chopped yellow squash
  • 3 cups fresh corn kernels (from 4 ears),
  • cobs reserved
  • 1 bunch scallions, sliced, white and green parts separated
  • 1/2 cup chopped celery
  • 2 tsp. kosher salt
  • 3 cups whole milk
  • 1 cup vegetable broth
  • 1 cup  chopped small Yukon Gold potatoes
  • 4 oz. Cheddar cheese shredded (about 1 cup)

MELT the butter in a pot over medium heat.  Add the squash, corn, scallion whites, celery, and salt. Cook, stirring occasionally, until the corn is tender but not browned, about 15 minutes. 

STIR in the milk, broth and potatoes.  Increase heat to high; add the corncobs and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 - 10 minutes. Discard the cobs.

PUREE 2 cups of the corn mixture in a blender. Return to pot; stir to combine. Top the soup with cheddar and scallion greens.

French Lentil Soup

Photograph by Maren Caruso

Photograph by Maren Caruso

Servings: 6

  •             3 tablespoons Extra-virgin olive oil
  •             2 cup chopped onions
  •             1 cup chopped celery stalks plus chopped celery leaves for garnish
  •             1 cup chopped carrots
  •             2 garlic cloves, chopped
  •             4 cups (or more) vegetable broth
  •             1 1/4 cups lentils, rinsed, drained
  •             1 14 1/2-ounce can diced tomatoes in juice
  •             Balsamic vinegar (optional)

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

Recipe courtesy of: http://www.epicurious.com/recipes/food/views/french-lentil-soup-236772

Pappa Al Pomodoro

SERVINGS: 4

  •             2 pounds tomatoes, cored, quartered
  •             2 garlic cloves, smashed
  •             ½ teaspoon fennel seeds
  •             6 tablespoons olive oil, divided, plus more
  •             Kosher salt, freshly ground pepper
  •             4 sprigs basil
  •             ¼ loaf country-style bread, crust removed, torn into 2" pieces (about 1 ½ cups), divided

Preparation

Active: 1 hrs total: 1 hrs

Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 Tbsp. oil in a large baking dish; season with salt and pepper. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.

Transfer tomato mixture to a large sauce-pan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.

Meanwhile, tear remaining ½ cup bread into smaller pieces; toss on a baking sheet with 3 Tbsp. oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.

Serve soup topped with toasted bread and drizzled with more oil.

Recipe courtesy of: http://www.bonappetit.com/recipe/pappa-al-pomodoro

 

Thank you so much for joining us today! 

Stop by Thursday for our next blog post

Quote to take with you for the week:

"It is not how much we have, but how much we enjoy, that makes happiness."

-Charles Spurgeon

 

 

Gail KhanComment