Five Spice Carrot Soup

Five Spice Carrot Soup

adapted from Rachel at Healthy Food Whole Life

[printable recipe]

3 tablespoons butter

1 large onion, diced
3 cloves of garlic, minced

1 heaping teaspoon Chinese five spice powder
1/2 teaspoon freshly ground black pepper
1 large sweet potato, diced 
1 medium celery root, peeled and diced

2 pounds carrots, peeled and chopped (6-7 carrots)

6 cups vegetable broth
water, as needed

1 (13.5 ounce) can unsweetened classic coconut milk

salt, to taste

Melt butter in a heavy 5 1/2 quart pot or Dutch oven over medium heat. Add onions and saute until they begin to turn transluscent. Add garlic, stirring to combine, and cook for another 30 seconds or so, just until fragrant. Add Chinese five spice powder and black pepper, stirring until the spices bloom.

Add sweet potato, celery root, carrots, and broth. If broth does not cover the vegetables by at least 1/2 inch, add water to cover. Simmer for 20-25 minutes, or until vegetables are very tender. Working in batches, transfer soup to a blender and puree until very smooth.

Return pureed soup to pot and add coconut milk. Taste and add salt to taste. Return soup to a simmer before serving.

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Pumpkin Beer Cheese Soup

Pumpkin Soup with Beer and Cheese
serves 4-6
[printable recipe]

• 3 tablespoons butter
• 1 medium pumpkin, peeled and diced (about 6 cups)
• 1 1/2 Spanish onions, diced
• 3 cloves of garlic, minced
• 4 cups chicken or vegetable stock
• 3 cups smoked Gouda, shredded
• 12 ounces pumpkin lager (brown ale or English ale can also be used)
• 1/2 cup whipping cream (optional)
• 1/2 cup chopped scallions

Melt butter over medium heat in the bottom of a medium stock pot. Add onion and saute for 5 minutes, or until it begins to turn transparent. Add garlic and sauté for 2-3 more minutes, stirring constantly. Add butternut squash. Toss to combine.

Pour stock over the top of the squash and bring to a boil. Simmer for 20-30 minutes, or until the squash is very tender.

Puree the soup in batches in a blender, or in the pot with an immersion blender, until very smooth.

Now, choose your own adventure:

OPTION 1 (creamy soup):

Add cream to the soup. Bring to a boil. Reduce heat to low, and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.

Garnish with scallions.

OPTION 2:

Reduce heat to low and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.

Garnish with scallions, croutons, or additional cheese.

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Creamed Celeriac Soup with Potatoes, Sausage, and Kale

Creamed Celeriac Soup with Potatoes, Sausage, and Kale
[printable recipe]
serves 6-8

5 T olive oil, divided
2 medium celeriac roots, peeled and chopped
1 large onion, diced
4 cloves garlic, chopped
2 tsp dried thyne
1/4 tsp cayenne pepper
1/2 tsp black pepper
2 cups chicken broth
4 medium potatoes, diced
6 cups milk
3 Hungarian Sausages, cooked and sliced


Preheat oven to 425F

Heat 2 T of olive oil over medium-high heat. Add onion and saute until tender. Add garlic, celeriac, seasonings, and chicken broth.  Bring to a boil and cook until celeriac is very tender, 15-20 minutes.  Meanwhile, toss the potatoes with the remaining olive oil, place on a sheet pan, and roast in the oven for 15-20 minutes, or until tender and browned.

Add celeriac to your blender and puree until very smooth.  Alternatively, puree with an immersion blender. Return to pot.  Add potatoes, milk, sausage, and greens.  Bring to a boil, reduce heat, and allow to simmer for 10-15 minutes, or until greens are tender.  Add salt to taste and serve hot.

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Blue Flower Soup

Blue Flower Soup
(printable recipe)

Olive oil
3 celery stalks, diced
1 large onion, diced
3-4 garlic cloves, minced
4 1/2 cups chicken stock
1 large head cauliflower, cored and chopped
1/2 cup dry white wine
1 Tbls fresh lemon juice
2 tsp Worcestershire sauce
2 tsp cracked anise seed
2 tsp dried thyme
2 tsp hot sauce
1 cup blue cheese, crumbled
2 cups heavy cream
optional:  bacon, sliced and cooked until crisp

Heat oil in stock pot over medium high heat.  Saute celery and onion for 5 minutes, or until slightly tender. Add garlic and saute for an additional 1 minute. Stir in stock, cauliflower, and next 6 ingredients ending with hot sauce. Bring to a boil, reduce heat, and simmer for approximately 15 minutes or until cauliflower is fork tender.

Remove approximately half the soup and puree until smooth, returning to the pot after blending.  Stir in blue cheese and cream.  Stir until cheese is melted and soup is slightly thickened.

Serve with a sprinkling of crisp bacon.

Read more about this recipe.

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Red Lentil Soup

Red Lentil Soup
(printable recipe)

2 1/2 cups dried red lentils, rinsed, drained, and picked over
3 T olive oil
1 large onion, 1/4 inch dice
2 large carrots, 1/4 inch dice
1/2 tsp cayenne pepper
1 tsp salt
1 tsp turmeric
1 tsp pepper
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp garam masala
6 cups vegetable stock
2 cups water
optional: wedges of lemon

Heat medium soup pot over medium-high heat.  Add olive oil and onions.  Cook until onions are beginning to turn golden.  Add carrots and continue to cook for an additional five minutes, or until just tender.  Reduce heat to medium low. Stir in salt & spices and allow to cook for 5 minutes, stirring constantly.  Add lentils, water, and broth and simmer until lentils are soft & beginning to fall apart, about 40 minutes.

If desired, blend soup in a blender or with an immersion blender to achieve a smooth consistency.  Taste for salt, adding additional as necessary.

Serve hot with a squeeze of fresh lemon.

Soup is also delicious served over rice.

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Lasagne Soup

Lasagne Soup
(Printable Recipe)

Olive oil
1 large onion, diced
1 1/2 lbs Italian or Sweet Sicilian sausage, casings removed
4 cloves garlic, minced
1 28 oz. can diced fire-roasted tomatoes
2 14.5 oz cans tomato sauce
4 cups chicken broth
1 T dried oregano
1 T dried basil
2 tsp dried thyme
2 tsp cracked anise (or fennel seed)
salt and pepper to taste
8 oz dried rombi or broken lasagne noodles
3 cups fresh baby spinach
shredded or shaved parmesan cheese for garnish

In a 5 qt pot, saute onion in a bit of olive oil. Add sausage, breaking up with a spoon and cooking until nicely browned and cooked through. Add garlic and cook for an additional minute.

Add tomatoes, sauce, broth and herbs. Bring to a boil and allow to simmer for 20-30 minutes.

In a separate 5 qt pot, bring water to boil and cook noodles until not quite al dente. Drain noodles and rinse under cold water. Toss noodles in a bit of olive oil and set aside.

When soup has simmered and flavors have blended, taste for seasoning, adding salt and pepper if necessary. Add fresh spinach and stir a few times to combine. Add cooked pasta and simmer just until heated.

Serve with parmesan cheese.


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Creamy Smoked Turkey and Apple Soup

Creamy Smoked Turkey and Apple Soup

2 T butter
1 large onion, diced
2 cloves of garlic, minced
2 celery stalks, diced
2 tart apples, cored and diced
5 cups chicken broth
2 medium carrots, quartered lengthwise and thinly sliced
2 cups fresh or frozen corn (we used smoked corn)
2 t dijon mustard
3 cups diced smoked turkey (we used leftovers of a maple brined turkey, which we smoked in applewood)
1/4 cup heavy cream
salt and pepper to taste

Saute onion, garlic, celery and apple in butter and cook for 5-7 minutes, or until tender. Add broth and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes.

Puree apple-broth mixture in batches in a blender, or use an immersion blender to puree until smooth.

Return mixture to pot. Add carrots.  Bring broth to a simmer and cook 10 minutes, or until just tender. Add corn, turkey, cream, mustard and cook until heated through.

Serve with a nice green salad and a loaf of crusty bread.

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Tuna Chowder

Tuna Chowder

2 T butter
1 medium onion, diced
2 stalks celery, diced
2 T dried dill weed
4 medium potatoes, diced
3 cans water-packed tuna, including juice
6 cups whole milk
2 tsp bouillon paste or powder
10 oz frozen peas
1 cup cream
salt and pepper (to taste)
shredded mozzarella cheese

Heat butter over medium heat in a medium stock pot.  When butter has melted and foam has subsided, add onions and celery.  Saute for 4-5 minutes, or until onions are beginning to grow transluscent.  Add dill and potatoes, stirring to combine.  Pour in milk and bouillon paste.  Bring to a boil.  Simmer for 15-20 minutes or until potatoes are just tender.

Using a fork, add tuna and its juice to the soup.  Stir in peas and cook just until warmed.  Add cream.  Taste for seasoning, adding salt and pepper to taste.

Serve hot with a sprinkling of mozzarella cheese & plenty of crusty bread.

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Italian Bean Soup

Italian Bean Soup

4 oz guanciale (or pancetta), diced
1 lb Italian sausage, casings removed
3 carrots, chopped
1 medium onion, diced
4-6 cloves garlic, minced
1 14.5 oz can cannellini beans
1 - 28 oz whole tomatoes, crushed by hand
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 parmigiano-reggiano rinds
8 cups chicken broth
1 cup green beans, chopped
3 cups fresh baby spinach
salt and fresh ground black pepper to taste

Heat a stock pot over medium heat. Saute guanciale until browned and crisp. Add Italian sausage, breaking it up into bite-sized pieces and cooking until browned. Add onions and saute until translucent.

Stir in carrots, garlic tomatoes, stock, herbs and cheese rinds.  Bring to a boil and allow to simmer for 30-40 minutes, or until carrots are tender.

When ready to serve, remove cheese rinds and season with salt and pepper to taste. Add cannellini beans, green beans and spinach and cook for a few minutes until spinach is wilted and the beans are heated through.

Serve with additional Parmigiano-Reggiano shavings on top.

Serves 6-8

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Mexican Bean Pot with Spinach & Chorizo

Creamy, nutty black beans simmered with chorizo, red peppers, and spinach make a delicious main dish bean pot or hearty Mexican side dish.

Mexican Bean Pot with Spinach & Chorizo
make about 8 cups brothy beans

2 1/2 cups dried black beans, picked over and rinsed
2 1/2 quarts water
1 large red onion, chopped
8 garlic cloves, chopped
2 T olive oil

1 tsp salt (or to taste)
1 lb fresh Mexican style chorizo
1 red pepper, seeded and chopped
15 oz can fire roasted tomatoes
3 chipotle peppers en adobo, chopped
1 1/2 lbs tender baby spinach leaves, washed (or larger spinach leaves, washed and chopped)

Garnishes:
cilantro
fresh Mexican cheese
sour cream

Place black beans into a deep medium-large heavy bottomed pot, along with the water, removing any beans that float to the surface.  Add onion, garlic, and olive oil and place on the stove over high heat.  Bring to a boil, then reduce the heat to a gentle simmer.  Partially cover the pot and allow the beans to simmer for approximately 2 1/2 hours -- or until the beans are tender.  Begin checking the beans at the 2 hour mark, checking every 20 minutes thereafter.

When the beans are nearly tender, saute chorizo until fully cooked, breaking up large pieces of meat into bits as it cooks.  Add chorizo, along with salt, red peppers, canned tomatoes, and chipotles to the beans.  Simmer for 20-30 minutes to allow the flavors to meld.  

Just before serving, add spinach and stir into beans just until wilted.

Spoon beans into bowls, garnishing liberally with cilantro.  Add sour cream and/or fresh Mexican cheese if desired.

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Split Pea Soup with Barley & Chicken Sausage

Barley makes this split pea soup hearty and toothsome, and a few chopped up chicken-apple sausages bring a nice sweet-salty component to the finished soup.

 

Split Pea Soup with Barley & Chicken Sausage

3 cups split peas, rinsed and picked over
2 T olive oil
1 large onion, diced
3 stalks celery, diced
3 large carrots, diced
3/4 cups pearled barley, rinsed
3 T Bragg's liquid aminos
4-6 cloves garlic, minced
1/2 tsp cayenne pepper (take this down to 1/4 tsp if you don't like kick)
2 1/2 tsp dried thyme
32 oz chicken stock
3 cups water
3 links apple chicken sausage, chopped
salt and freshly ground pepper, to taste

Place split peas in a large bowl and cover with water (allow about 2 inches above the peas).  Soak overnight.

Drain split peas well and place them in a 6 quart crockpot.

Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, thyme and garlic. Cook until just beginning to soften, about 4-5 minutes.  Place vegetables in the crockpot with peas.  Add rinsed barley, Bragg's, cayenne pepper, stock, and water.

Cover and cook on low for 12 hours.  If soup is too thick, add additional broth or water to thin.

Taste soup and season with salt and pepper. Stir in sausage, cover, and allow to cook on low for an additional 30 minutes (or until sausage is heated through).

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New England Clam Chowder

Creamy and luxurious, this clam chowder relies on smoky bacon to give it an extra flavor punch.

New England Clam Chowder
serves 8-10

6 oz bacon, chopped
1 large onion, finely diced
2 large stalks celery, finely diced
3 large russet potatoes, diced
3 T butter
1/4 cup flour
1 tsp Old Bay seasoning
2 cups whole milk
2 cups water
2 8 oz jars of clam juice
2 1/2 tsp dried thyme
3 6.5 oz cans of chopped clams
1 cup heavy cream
salt and freshly ground black pepper

Heat a large stock pot over medium-high heat. Add the bacon and saute until it renders most of its fat and begins to get crispy and brown. Add the onion and celery and saute for another 4 to 5 minutes, or until the onion is translucent. Stir in the butter, flour, and Old Bay seasoning and let cook for about 1 minute.

Whisk in the milk, making sure to beat out any lumps from the flour. Add the clam juice, water, potatoes, and thyme. Bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender and cooked through, about 15 to 20 minutes.

Stir in the clams and their juice and simmer for another 2 or 3 minutes to heat through. Mix in the heavy cream and then taste for seasonings, adding salt and black pepper to taste.

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Roasted Tomato Soup

Roasting the tomatoes for this soup intensifies their sweetness. A splash of fruity balsamic vinegar seals the deal.  Feel free to make this soup with fire-roasted canned tomatoes to cure your mid-winter blues.

Roasted Tomato Soup
[printable recipe]

1 large onion, sliced
5 garlic cloves, peeled
1/4 cup olive oil

3 28oz cans fire-roasted tomatoes (or approximately 2 1/2 pounds of fresh tomatoes, roasted and peeled)
32 oz vegetable stock
2 bay leaves
4 T butter
2-3 T fig balsamic vinegar (or try out your favorite fruity balsamic)
1/2 cup chopped fresh basil
cream, optional

Preheat oven to 450ºF
Toss onion, garlic and olive oil together. Spread out on a roasting pan and place into your preheated oven. Roast for 20-30 minutes, or until the onions have started to brown and crisp on the edges.

Place tomatoes, roasted onions and garlic into a stock pot. Add vegetable stock, butter, and bay leaves and bring to a boil. Reduce heat to a simmer and cook for 40-45 minutes, or until the soup has reduced slightly. Puree soup until smooth with an immersion blender (or in a blender or food processor).  Return soup to pot and add basil and fig balsamic to taste (start with one tablespoon and continue to add vinegar until the flavor meets your approval)  Heat gently until soup is warm and basil is fragrant.  Serve with a whorl of cream (optional).

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Root Veggie Stew with Beef

Not quite your mother's beef stew.  This updated stick-to-your-ribs stew makes judicious use of high quality beef for flavor, but doesn't sell itself short when it comes to veggies.  

Root Veggie Stew with Beef
serves 6-8

1 lb beef stew meat, cubed
1/4 cup flour
1 tsp salt
freshly ground pepper, to taste

1/4 cup olive oil
2 yellow onions, sliced
8 cloves garlic, chopped
2 small rutabagas, cut into 1-1.5 inch cubes
4 medium carrots, roughly chopped
6 small potatoes, quartered
4 T red wine vinegar
2 cups dark beer (stout or porter is best)
1 T dried thyme
3 cups good quality beef broth
2 bay leaves
2 T brown sugar
2 T Dijon style mustard
salt and pepper, to taste
3 sprigs fresh rosemary, optional

Preheat oven to 350ºF.
Toss meat with flour, salt, and pepper (to taste).
Heat olive oil in a large oven-safe pan (or Dutch oven) over medium-high heat.  Brown meat on all sides. Reserve.

Using the same pan, saute onions until tender. Add garlic and continue to saute, being careful not to let it brown.  Add dried thyme; stir to combine.  Deglaze the pan with red wine vinegar and 1 cup/about half of the beer, scraping up all the browned bits clinging to the pan as you go.  Add remaining beer, broth, mustard, brown sugar, and bay leaves. Bring to a boil.

When liquid boils, add beef, chopped vegetables, and rosemary sprigs.  Return to a boil, cover, and place pot into oven.  Allow the stew to simmer for 1 1/2 - 2 hours, or until vegetables are just tender

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Mexican Style Chicken Soup with Chiles

Nothing warms better than chicken soup... except maybe some chicken soup enhanced with pureed chiles. This Mexican take on the down home favorite is like a cross between tortilla soup and chicken enchiladas. Perfect food for when you're feeling a little bit spicy.

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Mexican Style Chicken Soup with Chiles

2 dried ancho chiles, stems removed & chiles broken into pieces
2 dried mulatto chiles, stems removed & chiles broken into pieces
4 dried chipotle moritas, stems removed & chiles broken into pieces
2 cups chicken broth, warmed

1 T olive oil
1 large onion, finely diced
4 cloves garlic, minced
1 T cumin
1 T Mexican oregano
1 bay leaf
15 oz. can tomato sauce
3 cups chicken broth
1 large red pepper, finely diced
10-12 oz collard (or other) greens, shredded
2 cups cooked chicken
1 cup frozen (or canned) corn

optional toppings:
cilantro
avocado
tortilla strips
fresh lime
sour cream

Rehydrate the dried chile peppers in the 2 cups warmed chicken broth for 25-30 minutes, or until quite soft.

When the chiles are softened, pour broth & chile mixture into blender and puree until quite smooth. Strain mixture through a fine mesh strainer to remove stray seeds and any larger pulpy pieces of chile. Be sure to scrape the bottom of the strainer well to get all the delicious pulpy-chile goodness. Set chile puree aside.

Heat olive oil in a large pot over medium-high heat. Saute onions until tender and just beginning to brown. Add garlic and saute briefly, being careful not to let the garlic get brown. Add cumin and Mexican oregano and stir well. Then, keeping the pan very hot, add chile puree to the hot pan and allow to sear until the mixture is slightly darkened. Turn heat down to medium, add the tomato sauce, and continue to cook for 5-10 minutes until mixture has reduced slightly.

Add the remaining 3 cups of chicken broth along with minced red peppers. Bring to a boil, add the bay leaf, and allow the soup to simmer for 15 minutes to allow the flavors to meld. At this point, add the shredded greens and continue to cook for about 10 minutes or until they are cooked through. Add chicken and corn and simmer just until heated through.

Serve soup garnished with cilantro, avocado, tortilla strips, fresh lime juice and/or sour cream.

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Black Bean Chili with Mushrooms

Think cardamom seems out of place in a pot of chili? Think again. This amazing vegetarian chili gains meatiness from sliced cremini mushrooms and a delightful bouquet from an entirely unexpected slurry of chili spices. Our version is ramped up with a bit more spice -- and makes great use of our quick roasted tomatillo sauce. One of our absolute winter favorites.

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Black Bean Chili with Mushrooms
inspired by EW's Slow-Cooker Black Bean Mushroom Chili
CAUTION: We like our chili spicy, so be sure to cut back on the chili powder (or use a mild variety) if you'd like a final product with less kick. Try to avoid eliminating the chipotle pepper, however, as it adds a seriously pleasant hint of smokiness (and less heat than you'd expect, especially when cooked in a crockpot).

Also note:  You'll need a 6 quart crock-pot/slow-cooker (or larger) for this recipe.

3 cups dried black beans

3 T olive oil
1/4 cup whole brown (or black) mustard seeds
2 tablespoons hot chili powder (adjust to taste)
2 tsp whole cumin seeds
1/2 tsp freshly ground green cardamom

3 onions, diced
5 cups sliced cremini mushrooms
2 cups quick roasted tomatillo sauce or salsa verde
2 chipotle peppers, minced, with 1 T adobo sauce
6 cups mushroom or vegetable broth (I like better than bouillon here, or a combination of mushroom and vegetable broth)
1 (6-ounce) can tomato paste

Embellishments:
cheese
sour cream
pickled jalapeno peppers
cilantro
limes

Soak black beans for at least 8 hours or overnight.

Place olive oil, along with the mustard seeds, chili powder, cumin and cardamom in a large, heavy skillet. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions to the spice mixture and saute for about 5 minutes, until the onions begin to grow transluscent. Add mushrooms and saute until they begin to lose their liquid, about 10 minutes more. Clear a space in the bottom of the pan, and add the tomato paste, stirring briefly just to sear it and deepen the flavor. Stir in tomatillo sauce and chipotle peppers with adobo and mix until all is combined. This can be done the night before.

Drain the black beans and discard their soaking liquid. Place them in a 6-quart slow cooker. Stir in the vegetable mixture and mushroom or vegetable broth. Turn heat to high, cover, and bring mixture to a simmer(this generally takes an hour or so, depending). Turn the heat down to low, and continue to cook for 8-10 hours, or until the beans are tender.

Serve garnished with sour cream, cheese, cilantro, pickled jalapenos, and/or a generous squeeze of lime.

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Red Lentil Soup with Kale

Perfumed by the scents of cumin, coriander, garlic, and turmeric, this red lentil soup is perfect when served alongside some na'an or other flatbread for dunking. Don't forget a little bit of lemon juice to brighten up all the flavors.

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Red Lentil Soup with Kale
makes a bunch -- enough for a couple of meals and leftovers

olive oil
2 medium onions, diced
2 medium carrots, diced
4 cloves garlic, minced
1 tsp salt
2 tsp chile powder
2 tsp coriander
2 tsp cumin
1 tsp turmeric
medium bunch of kale, chopped
2 1/2 cups red lentils, picked through, rinsed and drained
4 cups chicken broth
2 cups water

lemon wedges (optional)

Heat a whorl of olive oil in a medium stockpot over medium heat. When oil is hot, add onions. Saute until just becoming transluscent, about 4-5 minutes. Add carrots and saute until carrots are beginning to soften. Add garlic, salt, and spices. Stir well and cook until spices begin to bloom. Add kale, lentils, broth, and water.

Bring soup to a boil, then reduce to a simmer. Simmer 40-50 minutes, or until the lentils have softened and begun to break apart.

At this point, you can puree the soup if you desire. Use a hand blender, or puree in batches in a blender. I like to use a hand blender to puree the soup just a bit -- but not until the soup loses all of its texture.

Serve soup hot with a squeeze of lemon.


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Butternut Squash Soup with Beer and Cheese

This soup is a (slightly) healthier take on the traditional beer cheese soup. Using butternut squash soup as a base, we've added a bit of beer, some delicious Wisconsin cheese, and created the perfect soup for a casual autumn night. The soup becomes ultra-silky and rich when you add a bit of heavy cream. But, you can also choose to serve it simply with a few scallions strewn on top.

Serve with sour apple-kraut quesadillas or a green salad and a bit of crusty sourdough bread.

 Butternut Squash Soup with Beer and Cheese
serves 4-6

• 2 T butter
• 2 tsp olive oil
• 1 1/2 spanish onions, diced
• 3 cloves of garlic, minced
• 1 medium butternut squash, peeled and diced (about 6 cups of diced squash)
• 4 cups chicken or vegetable stock
• 1/2 - 2/3 cups whipping cream (optional)
• 3 cups shredded aged gouda
• 12 oz pumpkin lager (brown ale or English ale can also be used)
• 1/2 cup chopped scallions

Heat butter and oil over medium heat in the bottom of a medium stock pot. Add onion and saute for 5 minutes, or until the onion begins to turn transparent. Add garlic and sautee for a couple more minutes. Add butternut squash. Toss to combine.

Pour stock over the top of the squash and bring to a boil. Simmer for 20-30 minutes, or until the squash is very tender.

Puree the soup in batches in a blender, or in the pot with an immersion blender, until very smooth.

Now, choose your own adventure:

OPTION 1 (creamy soup):
Add cream to the soup. Bring to a boil. Reduce heat to low, and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.

Garnish with scallions.


OPTION 2:
Avoid the cream at this point. Reduce heat to low and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.

Garnish with scallions and a whorl of heavy cream (optional).

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Veg-head Chili

This chili is bursting with end-of-summer veggie goodness. Butternut squash, carrots, onions, and peppers abound. And we added three beans to boot! We like to add the beans and roasted poblano peppers at the end of cooking so that they don't dissolve during the cooking process.
Get the full post HERE.

Veg-head Chili
makes a boat-load

3 T olive oil
2 cups onion, diced
1 cup carrots, diced
1 cup celery, diced
3 jalapeno peppers, minced

salt (1 tsp -- or to taste)
2 T cocoa powder
1 T chili powder
1 tsp chipotle powder
2 tsp aleppo pepper
1 T Mexican oregano
2 tsp cumin (or more, to taste)
1/2 tsp red pepper flakes

2 small cans tomato paste
12 oz beer (preferably a dark beer like stout)
~64 oz pureed roasted tomatoes
3 cups cubed butternut squash

4 poblano peppers, roasted, peeled, and diced
3 14.5 oz cans beans, rinsed and drained (your choice -- we used black, kidney, and white beans)

Heat olive oil in large stock pot over medium-high heat. Add onions, celery, jalapeno pepper, and carrots. Saute until just beginning to soften. Add a bit of salt at this point, if you like (I like). Add spices (and cocoa powder). Stir to combine. Allow the vegetable/spice mixture to remain on the heat for a few moments until the fragrance of the spices wafts up into your nose.

Add tomato paste. Stir and allow to cook for a moment or two. Add beer to tomato mixture. Watch it bubble and foam; then, incorporate it into the mix. Allow to cook until most of the alcohol smell has cooked off.

At this point, add tomato puree, and mix everything together into a delightful melange. When the mixture comes to a boil, add the diced squash. Cover and cook for 30-40 minutes, or until the squash is tender.

Add beans and poblano to chili. Stir and allow to heat through.

Serve with Monterey Jack cheese and sour cream, if desired.

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Chicken Caccia-touille

A cross between chicken cacciatore and ratatouille, this dish is far greater than the sum of its parts. Succulent stewed chicken, tender-crisp summer vegetables, and a sauce riddled with wine and herbs.

Get the full post HERE.

Caccia-touille
4-6 servings

2 T olive oil
about 8 cups chopped eggplant and zucchini

3 T olive oil
6 chicken hindquarters, split into drumsticks and thighs
~1/2 cup all purpose flour

1 medium onion, peeled and chopped
4 cloves garlic, peeled and minced
1 large red pepper, chopped into relatively large pieces
1 28 oz can diced fire-roasted tomatoes
2 tsp herbes de Provence
1 cup dry red wine

Preheat oven to 425º
Rinse chicken pieces and toss with flour until lightly coated. Heat olive oil in a large saute pan until just about sizzling. Add chicken to hot oil and cook until golden on all sides. Remove from skillet.

Add onion to skillet and saute for about 5 minutes, or until onion is just beginning to soften. Add red peppers, and cook until onion is transluscent. Add garlic, and saute 1-2 minutes; then add herbes de provence. When the herbs begin to bloom, add wine to skillet and cook until alcohol has dissipated; then add tomatoes. Bring mixture to a boil.

When tomato mixture comes to a boil, reduce heat and nestle chicken within the sauce. Cover and simmer for 30-40 minutes, or until chicken is tender.

Meanwhile, Toss zucchini and eggplant with olive oil, and spread on two baking sheets. Place in preheated oven for 30-40 minutes, or until just softened and beginning to color. Set aside.

When chicken is cooked, remove pieces from the skillet and keep warm. Heat sauce on medium-high heat until it reduces in volume and thickens slightly. Add roasted zucchini and eggplant and stir to combine. Return chicken to pan and rewarm.

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