Posted in Soup, tagged Easy, Lunch, Soup on February 23, 2009|
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When I’m not in the mood to spend hours slaving over lunch, I turn to one of my tried and true recipes. Like this soup. Throw a few things into the pot, bring to a boil, simmer for an hour or so, and puree. Can it get any more simple?
: : Creamy Split Pea Soup : :
Adapted from Taste of Home
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 cup chopped celery
- 9 cups water
- 1 package (16 ounces) dried green split peas
- 2 cups cubed peeled sweet potatoes or russet potatoes
- 1 bay leaf
- 1-1/2 teaspoons sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
Melt the butter in a large saucepan. Add the onion and celery and cook until tender. Stir in the water, peas, potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender.
Remove from heat. Discard bay leaf. Using an immersing (stick) blender, puree the soup until completely smooth. Or cool slightly and puree in a blender in batches until smooth. Serve garnished with sour cream, yogurt, cheddar cheese, croutons, or nutmeg.
Yield: 10 servings.
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Posted in Soup, tagged Lunch, Soup on January 7, 2009|
5 Comments »
This soup is a blend of sweet and savory. Make it spicy by garnishing with freshly grated nutmeg. Or give it a little extra kick with a drizzle of balsamic vinegar.
:: Cream Butternut Squash Soup ::
Adapted from The New Best Recipe
- 4 Tablespoons butter
- 1 large onion, chopped
- 1 large butternut squash (about 3 pounds)
- 6 cups water
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon pure maple syrup
- Freshly grated nutmeg or balsamic vinegar, optional
1) Cut the squash in half lengthwise and scrape out the seeds and strings; reserve the scrapings.
2) Melt the butter in a large stockpot over medium heat. Add the onions and cook, stirring occasionally, until soft, about 3 minutes. Add the scrapings from the squash and cook until the butter turns a saffron color, about 4 minutes.
3) Add the water and salt and increase to high heat. When the water comes to a boil, add the squash halves, reduce the heat to medium low, and cover. Cook until the squash is tender, about 30 minutes. Remove from heat.
4) When squash is tender, transfer to a baking sheet and cool slightly. Strain the liquid in the pot through a fine mesh seive and reserve the liquid. When the squash is cool enough to touch, scrape the flesh from the skin.
5) Puree the squash in a blender, adding a little of the reserved liquid to achieve a smooth consistency. Return this mixture to the now empty pot and stir in the cream and maple syrup. Stir in enough of the remaining liquid to achieve desired consistency. Taste and adjust seasonings if needed.
6) Warm the soup over medium-low heat until hot. Do not boil. Serve immediately. Garnish with nutmeg or balsamic vinegar.
Makes 4-6 servings
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