Archive for Fall Soups & Sandwiches – Page 3

Roasted Winter Squash Soup

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This velvety soup, makes an outstanding first course & is easy to make. All the veggies are roasted together, bringing out their natural sweetness. I mean, you can’t go wrong with roasted garlic. Try & find local garlic, instead of using the imported Asian garlic. You will be surprised at the difference! Perhaps followed by a roast chicken.** The soup can be made the day before, covered & chilled. Reheat before serving.

Makes 4 – 6 Servings

1 head of garlic, unpeeled
2 lbs. butternut squash or other orange-flesh winter squash, unpeeled, seeds removed & cut into 8 pieces
1 large onion, unpeeled, cut vertically in ½
2 Tbsp. EVO
8 fresh thyme sprigs or 2 tsp. dried, crumbled
½ cup heavy cream/whipping cream
1 ¾ to 2 cups chicken stock** or low salt chicken broth
Salt & freshly ground pepper
Minced fresh parsley

Preheat oven to 350F.

Cut 1/3” off top of the head of garlic, exposing cloves. Arrange the garlic,, squash & onion, cut side up in a large baking dish. Drizzle veggies with EVO. Scatter thyme over top. Cover tightly with foil & bake until squash is tender when pierced with a knife, approximately 1 ½ hours. Uncover vegetables & let cool 15 minutes.

Scrape squash from skin into a food processor work bowl. Peel outer layers & trim root end from onions; add to processor. Separate 9 garlic cloves from the head of garlic; peel & add to processor (you can usually just squeeze out the garlic from the skin). Add any juices from the bottom of the roasting dish. Add the cream and puree until almost smooth, scraping down sides of bowl occasionally. Taste, adding more garlic if you would like a more pronounced garlic flavour.

Transfer puree to a heavy, large pot. Whisk in 1 ¾ cups of stock. Stir over medium heat until heated through, adding more broth if you would like a thinner consistency. Season to taste with salt & black pepper.

Ladle soup into warmed soup bowls and garnish with minced parsley.

**If you would like to make your own stock, please go to Making Stock.

**If you would like to make the chicken, please go to Phyllis’ Roast Chicken.

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“Creamed” Carrot Soup With Cilantro

I think this is not only a beautiful tasting soup but is smooth, creamy & has a lovely colour. If you don’t like cilantro, you can substitute it with parsley. You will be missing the boost of exotic flavor though! The great thing about having Farmer’s Markets is the availability of wonderful, sweet carrots from the end of summer until the end of winter.  I think it would make a wonderful first course soup, followed perhaps by a main course of chicken or fish.

Makes 8 Servings

2 Tbsp. butter
1 onion, chopped
2 lbs. carrots, cut into 1/2″ dice
4 Tbsp. unbleached flour
3 cups chicken stock** or low salt chicken broth
1 bay leaf
3 Tbsp. chopped fresh cilantro or flat-leaf parsley
3 cups water
2 cups homogenized milk, not low fat
1 tsp. salt or to taste
½ tsp. pepper

In a large pot, melt the butter over medium heat; cook the onion for about 5 minutes or until softened. Add the carrots; cook, covered, for about 15 minutes or until softened. Sprinkle with the flour; stir until well blended. Add the stock & the water to the pot, along with the bay leaf & 2 Tbsp. cilantro, cook, uncovered, for 15 – 20 minutes or until carrots are tender. Remove bay leaf & discard. Cool the mixture for 20 minutes; then in a blender or food processor; puree until smooth. Return to the pot; stir in the milk, salt & pepper. Cook on low heat just until heated through. Don’t allow to boil as the milk will curdle. Garnish with the remaining cilantro.

Note: For safety reasons, please do not try to puree hot liquids as you could have a mishap.

**If you would like to make your own stock, please go to Making Stock.

Leek And Potato Soup

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This excellent soup can be made with over-wintered leeks or when the leeks become available at the end of summer/beginning of fall and if you’re lucky, you might find some at the Farmer’s Market in December!   The chives say spring to me, as once February is half way through, I am on watch waiting for mine to appear.  I love serving this with soda bread.**  The soup was a big hit with “my boys & girls” when I was chefing!

Makes 4 Servings

3 Tbsp. butter
3 large leeks, white & pale green parts only, halved lengthwise and thinly sliced**
2 large russet potatoes, approximately 18 oz., peeled & diced
4 ½ cups low salt chicken stock or homemade**

Garnish: chopped/snipped fresh chives or finely minced green onion


Melt butter in a heavy large pot over medium heat. All leeks; stir to coat with butter. Cover pot; cook leeks until tender, stirring often, about 10 minutes. Add potatoes; cover & cook until potatoes begin to soften but do not brown, stirring often. Add chicken stock. Bring to a boil. Reduce heat to simmer, cover and cook until the veggies are very tender, about 30 minutes. Remove from heat and cool for 15 – 30 minutes.

Puree soup in batches in food processor until smooth.  Return to the pot. Thin with additional stock if soup is too thick. Reheat soup until hot; season with salt & pepper. Serve garnished with chives.

Note:  soup can be made1 day ahead. Cover & chill. Can also be frozen.

**If you would like to make the bread, please go to Soda Bread.

**If you would like to make homemade stock, please go to Making Stock.

**If you would like to ready about blending liquids, please see Phyllis’ Kitchen/Cooking Tips.

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Okra Corn Chowder

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This soup is my idea of the harvest of late summer. I like okra a lot and I think it is underrated.  What can I say about yellow corn, divine! I am not a big fan of milk in chowder, so this suits me down to the ground! You can make it using frozen okra & corn, but…

¼ lb. (4 oz.) ½” thick slices pancetta, cut into medium dice
2 Tbsp. unsalted butter
¼ cup canola oil
1 large onion, chopped
2 medium shallots, finely chopped
1 lb. fresh okra, tops & tips removed, cut into ½” slices
14 oz. tinned plum tomatoes, drained & coarsely chopped
7 cups chicken stock either homemade** or purchased low salt chicken broth
1 tsp. sea salt
1 ½ tsp. fresh thyme or ½ tsp. dried
Approx. 1 ¼ lbs potatoes , peeled & diced
2 large ears yellow corn, kernels cut from the cob

Melt the butter & oil in a deep pot on medium heat, when melted & hot add the pancetta. Brown pancetta, remove & set aside. Add the onions, shallots & okra. Cook over medium heat until vegetables begin to soften and become golden. Add the tomatoes & cook 5 more minutes, stirring. Add the stock, salt & thyme.

Add the potatoes & bring to a boil, turning down the heat to medium & cooking for 10 minutes, skimming the surface of the soup, if necessary. When the potatoes are nearly done, add the corn and cook for 5 or 6 more minutes. When corn & potatoes are cooked, turn off the heat and allow the chowder to rest for 15 minutes. Just before serving stir the pancetta into the soup and serve garnished with a few leaves of fresh thyme.


**If you would like to make your own stock, please go to Making Stock.

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Roasted Tomato Soup

The height of summer or early fall soup!  Wonderful flavours ot tomatoes and basil.  They are just made for each other!

Makes 4 Servings

40 roasted tomato halves
2 tsp. EVO
1 onion
4 cups chicken or vegetable stock, low salt or preferably homemade**
1 1/2 cups water
2 tsp. granulated sugar

¼ cup chopped fresh basil, chiffonade (opt. but a great addition)
Freshly grated Parmigiano Reggiano
Croutons made from asiago cheese bread**

In large saucepan, heat EVO over medium heat; cook the onion, stirring until soft (approximately 5 minutes). Add roasted tomatoes, stock, 1 ½ cups water and sugar; bring to a boil. Reduce heat and simmer for 15 minutes. Cool until just warm. Transfer soup to a blender; puree until smooth. Return to the saucepan; reheat until hot; season with salt & pepper to taste. Ladle into warmed soup bowls and sprinkle with the chopped basil and a sprinkling of Parmigiano Reggiano.

For the Roasted Tomatoes:

20 ripe plum tomatoes
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup EVO
¼ tsp. each salt & pepper

Trim the stem end of the tomatoes; cut in half lengthwise. Arrange, cut side up without crowding in a well oiled glass or non-reactive pan (not aluminum). Mix together garlic, basil and EVO; spoon over tomatoes. Sprinkle with salt & pepper. Bake in a preheated 375 F oven for approximately 2 hours, checking after the first hour until the tomatoes are softened & shriveled & the edges have begun to darken a bit.

**Asiago Croutons:  cut the bread into 1/2″ cubes.  Toss with EVO & place on a rimmed baking sheet.  Place in a preheated 350 F oven for 10 – 15 minutes, or until crisp & golden, stirring frequently.

**If you would like to make your own stock, please go to Making Stock.