Warm the body this fall with a hearty soup

 

Fall is here, so it’s time to drag out your stock pot and make a kettle of hearty soup.

Not only will the soup warm your body, but the delicious smells that will fill your home as the soup simmers will add a touch of coziness to the atmosphere inside.

To take full advantage of the fresh flavors of the season, create an autumnal soup for lunch or dinner.

Soups typically have seasonal vegetables added to a broth, chowder or bisque, giving them a delicate, light flavor as compared to the warm and hearty flavors of winter soups.

Vegetables like sweet potatoes, tomatoes, squashes, spinach and even seasonal fruits like apples can bring a warmth to the stovetop.

A favorite fall and winter soup is chili, which has endless variations. It’s hard to imagine not being able to find a recipe that  suits your taste.

When making these soups, use homemade chicken or vegetable stock for the best flavor. Create an aromatic foundation by sautéing chopped onion, shallot, leek, spring onion or green garlic until softened, then add trimmed and chopped vegetables. In general, figure on about 1-1/2 pounds of vegetables to four cups of stock.

Mix complementary vegetables, such as peas and turnips, carrots and celery root or spinach and fennel. If you have leftover cooked vegetables that would harmonize, add them near the end of the cooking time.

Remember that green vegetables such as asparagus and peas will keep their color better if cooked uncovered.

In general, a blender will do a better job of pureeing soup than a food processor. Put the solids into the blender jar or work bowl first, then add just enough liquid to make a thick puree. With the motor running, add more liquid until the soup is the consistency you like.

A little half-and-half, cream or creme fraiche can be added for richness, but it isn’t needed for most soups.

Following are hearty fall soup recipes from www.allrecipes.com and www.soupaddict.com.

 

Brussels Sprouts Soup With Caramelized Onions

1 tablespoon olive oil

3 onions, thinly sliced

1 tablespoon sugar

1 pound Brussels sprouts, trimmed and halved

1 teaspoon fresh thyme

4 cups chicken stock

Salt

Ground black pepper

1/2 cup sour cream

4 dashes hot pepper sauce

Combine oil and onions in a pot over low heat. Cover and cook 30 to 40 minutes, until tender and soft. Remove cover and sprinkle sugar over onions. Cook 10 to 15 minutes, uncovered, until onions are light brown.

Stir Brussels sprouts and thyme into the pot. Add stock and season with salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes, until sprouts are just tender.

Allow soup to cool slightly, then blend to a smooth consistency using an immersion blender. Reheat gently, about two minutes, and adjust seasoning if necessary.

Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

 

Cheese Soup With Broccoli

1 onion, chopped

6 tablespoons margarine

1/3 cup flour

Salt

Pepper

4 cups milk

3 cups chicken broth

1 carrot, shredded

1 cup broccoli florets

1/2 cup chopped celery

1 pound processed cheese such as Velveeta, cubed

In a large saucepan over medium high heat, saute onions in the butter or margarine until tender. Add flour, salt and pepper to taste. Mix until smooth. Add milk slowly, until mixture is thick and bubbling.

In a smaller saucepan, bring chicken broth to a boil. Add carrot, celery and broccoli. Cook five minutes, until tender. Combine broth mixture with milk mixture and stir until fully blended.

Add cheese. Allow soup to heat over medium heat until cheese is melted. Do not boil or the cheese will separate and curdle the soup. Serve hot.

 

Hungarian Mushroom Soup

4 tablespoons unsalted butter

2 cups chopped onions

1 pound fresh mushrooms, sliced

2 cups chicken broth

1 tablespoon soy sauce

1 tablespoon paprika

2 teaspoons dried dill weed

1 cup milk

3 tablespoons flour

1/2 cup sour cream

1/4 cup chopped fresh parsley

2 teaspoons lemon juice

1 teaspoon salt

Ground black pepper to taste

Melt butter in a large pot over medium heat. Add onions and cook five minutes, stirring, until softened. Add mushrooms and sauté five minutes. Stir in broth, soy sauce, paprika and dill, reduce heat to low, cover and simmer 15 minutes.

Whisk milk and flour together in a separate bowl. Stir into soup until blended. Cover and simmer 15 minutes, stirring occasionally.

Add sour cream, parsley, lemon juice, salt and ground black pepper. Stir over low heat three to five minutes, until warmed through. Serve immediately.

 

Butternut Squash Soup With Apple

2 tablespoons butter

2 large leeks, white and pale green parts only, chopped

1 large onion, chopped

1 large potato, peeled and cubed

2 cups cubed butternut squash

1 cup diced carrots

1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick

1 quart chicken stock

1/4 cup dry white wine, optional

1/2 cup light cream

1/4 teaspoon ground nutmeg

Salt

Pepper

2 tablespoons chopped chives

Melt butter in a large pot over medium heat. Stir in leeks and onions and cook five minutes, stirring, until onion softens and turns translucent. Add potato, squash, carrots, apple and chicken stock. Bring to a boil, then reduce heat to medium-low, cover and simmer 20 minutes, until vegetables are soft.

Purée soup in batches in a blender or use a stick blender to purée soup in the pot. Once puréed, return soup to the pot and stir in wine and cream. Season with nutmeg, salt and pepper, then simmer gently five minutes. Ladle into bowls and garnish with chopped chives.

 

Curry Red Lentil Soup

2 teaspoons olive oil

1 head cauliflower, chopped into small florets

2 carrots, chopped

2 cups boiling water

1 cube vegetable bouillon

1 14-ounce can reduced-fat coconut milk

1 cup red lentils

1 teaspoon garlic powder

1 teaspoon dried onion flakes

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 bunch kale leaves, stems and inner ribs discarded, leaves coarsely chopped

Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots and saute seven to eight minutes, until softened.

Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.

Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric and cumin into the pot. Cover and simmer 20 minutes, until lentils are fully cooked and tender. Stir in kale and let sit over low heat five minutes. Remove from heat and serve.

 

Italian Sausage Orzo Soup

1 tablespoon olive oil

12 ounces mild Italian sausage (remove from casings if using links)

1/4 cup red wine,

1/2 red onion, diced

1 leek, white and light green parts only, chopped

1/2 cup chopped carrots

1/2 cup diced celery

1 small zucchini, chopped

3 cloves garlic, minced

1 tablespoon tomato paste

1 tablespoon Italian herb blend

1 teaspoon kosher salt or seasoned salt

14 ounce can diced tomatoes

3 cups chicken broth

3/4 cup dried orzo pasta

1 cup fresh spinach leaves, sliced chiffonade

1/4 cup half-and-half

Grated Parmigiano Reggiano, for garnish

Flat-leaf Italian parsley, chopped, for garnish

Heat oil in a four to five-quart Dutch oven or soup pot over medium heat, until shimmering. Crumble sausage into the pot and saute five minutes, breaking up clumps, until browned. Add a splash of wine and deglaze the pan.

Add onions, leeks, carrots, celery, zucchini and garlic to the pot. Cook eight minutes, until softened.

Stir in remaining wine, tomato paste, herbs and salt and stir until wine reduces. Add diced tomatoes with liquid and chicken broth, increase heat to bring the soup to a light boil, then reduce to medium-low to simmer. Cover partially and cook 15 minutes.

Prepare orzo in a small pot according to package directions. Drain, then add to soup. Add spinach and half-and-half and mix well.

Top soup with a sprinkling of the grated cheese and parsley.

 

 

Chicken Parmesan Soup

1 tablespoon olive oil

1/2 medium white or yellow onion, small dice

1 rib celery, small dice

1 medium carrot, small dice

2 cloves garlic, minced

2 teaspoons flour

2 cups chicken broth

2 cups marinara

10 ounces dried pasta penne

2  inch piece Parmigiano reggiano cheese rind, optional

1 bay leaf

1 teaspoon Italian herb blend

Salt

Pepper

2 cups cooked chicken

For garnish:

Fresh mozzarella slices

Grated Parmigiano reggiano cheese

Minced flat leaf parsley

Heat olive oil in a four to five-quart Dutch oven or stock pot over medium heat, until oil shimmers. Add onions, celery and carrots and saute eight to 10 minutes, until soft. Add garlic and stir one to two minutes, until fragrant. Sprinkle flour over vegetables and cook until it disappears into the vegetables.

Add chicken broth, marinara, pasta, cheese rind, bay leaf and Italian seasoning. Stir until mixed well.

Increase heat to medium-high and bring soup to a gentle boil, then reduce heat to maintain an active simmer. Cover partially and simmer 15 minutes. Test a piece of the pasta to make sure it’s al dente. Remove and discard the bay leaf and Parmesan rind. Add salt and pepper as needed.

Stir in cooked chicken. Place mozzarella slices over the top of the soup and, if desired, place soup under the broiler until cheese bubbles — if you’re using a broiler-safe pot.

Sprinkle grated cheese and parsley over the soup and serve.

 

Chicken Meatball Noodle Soup

For the chicken meatballs:

1 pound ground chicken or chicken sausage

1 egg

1/2 cup panko bread crumbs

1/4 cup grated Parmigianno regianno

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

1/2 teaspoon chopped parsley

1/2 teaspoon Italian seasoning

Olive oil

For soup:

2 tablespoons butter

1 cup chopped onions

2/3 cup chopped celery

2/3 cup chopped carrots

1 tablespoon grated ginger or ginger paste

4 cups chicken broth

1 teaspoon chicken bouillon

8 ounces uncooked fideo noodles

1 lemon

For chicken meatballs, combine ingredients, including a drizzle of olive oil, in a medium bowl. Form small meatballs using a small scoop. Place them on a baking sheet and refrigerate at least a half hour.

Heat one tablespoon olive oil in a heavy-bottomed Dutch oven or stock pot over medium heat until shimmering. Add meatballs, close together but not touching. You may need to do them in several batches. Cook 10 minutes, until browned, then flip. Transfer to a plate and cook remaining meatballs. Meatballs are not cooked through at this point and are not safe to taste.

Do not wipe out the pot. Add a little chicken broth and deglaze the pot. Add butter and a quick pour of olive oil and let butter melt. Add onions, celery and carrots and cook 10 minutes, until soft.

Add ginger, a big pinch of salt, chicken broth, 1/2 cup water and meatballs. Bring to a boil.

Reduce heat to medium and add pasta. Adjust heat to maintain an active simmer and cook pasta for the time indicated on the package.

When pasta is thoroughly cooked, reduce heat to low. Squeeze half of the lemon over the soup, catching the seeds, taste and add more salt and/or lemon juice as desired.

Serve immediately.

 

Creamy Chicken Wild Rice Soup

1/2 cup uncooked wild rice

1 pound raw chicken breasts, cut into small, bite-sized pieces

2 teaspoons poultry seasoning

2 tablespoons extra virgin olive oil or butter

1 small onion, diced

1 medium leek, chopped, light green and white parts only

2 ribs celery, diced

1 medium carrot, diced or thinly sliced

3 cloves garlic, minced

1 tablespoon Dijon mustard

1/3 cup flour

3-1/2 cups low-sodium chicken broth

3/4 cup half and half

Juice from one lemon

Salt

Black pepper

Prepare the rice according to package directions in a small to medium pot. You can prepare the rice ahead of time and refrigerate it.

Heat one tablespoon oil or butter in a four to five-quart Dutch oven or soup pot over medium until it shimmers. Toss the chicken pieces with one teaspoon poultry seasoning, then add to the pot. Saute, stirring frequently, until chicken is cooked through. Remove to a bowl. Don’t wipe out the pot.

Add remaining oil or butter to the pot, then add onions, leeks, celery and carrots. Cook 10 minutes, until softened.

Sprinkle flour over the vegetables and add garlic, mustard and another teaspoon poultry seasoning. Stir well and cook a minute or two.

Add about 1/2 cup broth and 1/4 cup half and half and stir to fully incorporate into the vegetable mixture. Add the remaining broth along with another teaspoon poultry seasoning, mixing well. Increase the heat to medium-high and bring to an active boil, and then reduce slightly to maintain a bubbly simmer. Cook 10 minutes, stirring frequently.

Add half and half and one tablespoon lemon juice. Let the soup come back up to bubbling, then turn off the heat. Add cooked chicken and wild rice. Add salt and black pepper to taste. If the flavor needs a little brightening, add another tablespoon lemon juice.

If possible, let the soup rest over barely warm heat for a half hour or so to thicken further.

Take note that poultry seasoning is an herb blend, not a poultry spice rub. If you don’t have the blend on hand, you can use a quarter teaspoon each of dried rosemary, sage, thyme, and marjoram to create one teaspoon. If using fresh herbs, bump up the amount to one teaspoon each, chopped.