ISO: ISO: Fall- flavored blended soup

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carianna-in-wa

Well-known member
Every year I serve a soup starter at Thanksgiving. I serve it right when everyone gets here: in a teacup with no spoons. We sit around the living room and sip our soup and talk. It's a really nice tradition.

I've made the Butternut Soup with Cider Cream (from BA) several times, and it's really good, but I'd like to serve something different this year. (i.e. not squash) Does anyone have a blended soup with great fall flavors they could share? I don't want "chunks" in the soup because I want to stick with our "no spoon" tradition. Maybe a really good cream of mushroom? But anything that says "FALL" would be great.

 
Here are three you might take a look at Carianna...

This is a delicious soup and it can be served hot or cold. When I used make it for the Farmer's Market, I would use canned artichokes because they pureed easier than the frozen ones. I am not sure about the serving size accuracy, because I used to make it in such large quantities, and I haven't kept very good notes.

* Exported from MasterCook *

Blue Cheese Bisque

Recipe By :Noggins Restaurant
Serving Size :4 Preparation Time :0:00
Categories : Cold Soups Dawn's Recipe
Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 1/8 tablespoons butter
1 onion -- chopped
1/3 cup vermouth
1 pound artichoke hearts
1 1/2 pints chicken broth
1/4 teaspoon dried thyme
1/4 cup whipping cream
1/4 cup blue cheese -- (2 ounces)
chives

Saute onions in butter for 10 minutes over medium heat. Add vermouth and simmer for 4 minutes. Add artichokes, broth and thyme. Simmer utnil artichokes start to fall apart, about 10 minutes. Stir in cream and blue cheese, simmer until melted. Puree. Sprinkle with chives.

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I haven't made this one but it sounds "fallish" to me.
* Exported from MasterCook *

PARSNIP BISQUE

Recipe By : The Boar's Head Inn & Sports Club, Charlottesville VA
Serving Size : 0 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method1 pound parsnips -- peeled and trimmed
1 tablespoon olive oil
1/2 medium onion -- chopped coarse
2 celery ribs -- chopped coarse
1 medium leek (white and pale green parts only) -- washed and chopped
coarse
4 1/2 cups chicken broth
3/4 cup heavy cream
2 teaspoons packed light brown sugar

Preheat oven to 350°F.
In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.
In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.
Makes about 6 1/2 cups. -

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This is one of my favorite soups, tomatoes make you think of summer, but this soup is too rich to eat during the summer months, it is definitely a fall or winter soup.

* Exported from MasterCook *

SILVER PALATE'S CREAM OF TOMATO SOUP

Recipe By :Silver Palate "New Basics Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Silver Palate Soups And Stews

Amount Measure Ingredient -- Preparation Method70 ounces plum tomatoes with their juice -- (2-35 ounce cans)
2 carrots -- thinly sliced
2 onions -- thinly sliced
2 T. olive oil
6 cloves garlic -- chopped (6 to smileys/bigeyes.gif
grating of nutmeg (1/4 tsp.)
1/4 cup torn fresh basil leaves
1 pinch oregano
4 cups chicken broth (I used 1 can vegetable
broth and 2 cups water)
2 T. sugar
salt and pepper -- to taste
2 cups cream or half-and-half

Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover slightly, simmer for 50 minutes. Puree the soup in a blender (be very careful to not put too much soup in blender at one time, so it doesn't explode throughout your kitchen!!!) Put back in soup pot. Add the cream or half- and-half, heat through. Adjust seasonings. Serve with a salad and warm French bread. It's wonderful and very rich.

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Hungarian Mushroom Soup (put thru blender). Check Recipezaar, and Allrecipes

for comments. Also posted by GayR.

Hungarian Mushroom Soup

1. Ingredients:
2 tablespoons butter
1 onion (chopped)
1 8 ounce package mushrooms (quartered)
2 teaspoons dill
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons flour
salt and pepper to taste
2 teaspoons lemon juice
1/2 cup sour cream
1/4 cup fresh parsley (chopped)

Directions:
1. Melt butter in a pot.
2. Add onions and saute until tender.
3. Add mushrooms and saute until the mushrooms are cooked.
4. Add dill, paprika, soy sauce and chicken broth.
5. Reduce heat, cover and simmer for 15 minutes.
6. Mix the milk and flour in a bowl.
7. Add the milk mixture to the pot, cover and simmer for another 15 minutes.
8. Add the lemon juice, salt and pepper.
9. Remove from heat.
10. Add the sour cream and parsley and stir.

 
Saffron Vichyssoise

Saffron Vichyssoise
4 c finely chopped white and pale green park of leek, washed well and drained
1 c finely chopped onion
3 ribs celery, sliced thin (about 1 cup)
3 carrots, sliced thin (about 1 cup)
3/4 t dried thyme, crumbled
1 bay leaf
1/2 stick (1/4 cup) unsalted butter
2 large russet potatoes (about 1 pound)
1/2 t saffron threads, crumbled
2/3 c dry white wine
4 c chicken broth
2 c water
3/4 c half-and-half
In a heavy kettle cook the leek, the onion, celery, carrots, thyme, bay leaf, and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the potatoes, peeled and cut into 1-inch pieces, the saffron, wine, broth and water and simmer the mixture, covered, for 20 minutes, or until the vegetables are very tender. Discard the bay leaf and in a blender puree the soup in batches, transferring the soup as it is pureed to a large bowl. Stir in half-and-half and salt and pepper to taste, let the soup cool, and chill it for at least 8 hours or overnight.
Source: Gourmet 1993

 
This is fantastic: Yellow Pepper Soup

YELLOW PEPPER SOUP

INGREDIENTS:

1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)

DIRECTIONS:

1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an emersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.

4 servings

From Recipezaar
(originally posted by Mean Chef)

http://www.recipezaar.com/22104

 
Another good one: Carrot Soup with Spinach Chiffonade

CARROT SOUP WITH SPINACH CHIFFONADE

*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.

INGREDIENTS:

4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)

2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)

DIRECTIONS:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).

Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).

Serves 4.

Per serving: calories, 158; fat, 2 g; cholesterol, 1 mg; sodium, 127 mg

Bon Appétit
June 1995

http://www.epicurious.com/recipes/food/views/248

 
Mitzi's Autumn Pear and Parsnip Soup

Not sure of the source. The cheese garnish probably requires a spoon, but again, the soup is fine without.

Serves 4

1 cup thinly sliced leeks (whites only)
1/4 cup olive oil
1 cup peeled and diced carrots
3 cups peeled and diced parsnips
3 cups peeled and diced pears
2 Tbsp chopped fresh sage
2 Tbsp fresh thyme
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup white wine
1/4 cup heavy cream (optional)
Grated smoked gouda and sliced pear to garnish (optional)

In a saucepan, saute leeks in olive oil over medium-high heat until soft. Add carrots and parsnips, continue cooking for 10 minutes, until soft. Add pears, sage, thyme, cinnamon and nutmeg. Stir well. Add wine and simmer 7 to 10 minutes, until pears release their juices. Cover vegetables with water (about 4 cups) and add the cream, if using. Simmer 10 to 15 minutes. Season with salt and pepper.

Transfer to a food processor or blender. Puree until smooth. Serve hot.

 
You're right on about the pureeing, Michael. This soup is so flavorful, it really doesn't need the

peppers to be roasted. Also, I used one yellow and one red pepper instead of two yellows, which I think added depth to the flavor.

 
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