Saturday, January 7, 2012

Soup Reinvented


Soup...it is the nectar of the gods to me.  I adore soup. I have blogged on my love of soup before. I am the queen of soup some may say.  Then enters youngest daughters boyfriend. He makes soup. Okay you say he makes soup, what is the big deal?  I am an amazing soup maker, always from scratch, fresh ingredients. None of this processed anything. Right?  One day Jenna dear comes home with a cup of soup from boyfriend. Hmmm it is my favorite soup,  minestrone, my families heritage.  I can MAKE this soup.  So I take a bite thinking how sweet he sent me some soup.  My jaw drops and I am at first shocked, then puzzled, then what?????  This is ridiculously, the best soup I have ever tasted, for sure the best minestrone.  After  weeks of I don't believe it...I would even say a little miffed =)  I finally corner boyfriend.  He grins and gives me that downcast shy look and shrugs his shoulders. I want to know HOW he made that soup????  Roasting he says.  What I say?  He tells me he simply just roasted all the veggies first then makes his soup.  I do disensemble most of the ingredients from him...little by little he gives me his list.  The end being fresh basil and rosemary.  Really in the middle of winter?  Who is this kid?

So the moral of the story I guess is even and old dog can learn new tricks.  Even plain old chicken soup tastes amazing when you simply roast all the veggies first in a little olive oil tossed with garlic, salt and pepper.  So today I am trying butternut squash soup.  He still won't tell me his exact ingredients, but I will out do this young wipper snapper if it is the last thing I cook!!!!!

Post note:  My soup was amazing! I even came up with a few more ingredients then boyfriend uses...haha!

So here is the rough recipe:

Cut into sections the butternut squash and micro wave 6 minutes, let rest, then six more minutes.
(okay so I didn't roast this part because it is easier to scoop out squash then to cut up and peel hard squash)

Rough chop two stalks of celery, 1 onion, 1 apple, 2 carrots.  Toss with a few tablespoons of olive oil, fresh minced garlic, salt and pepper.   Roast in oven on a cookie sheet 20 minutes or so 375. Scoop out squash from skin after it is cooled.

Put all ingredients in a large pot, add one box of organic chicken broth, salt and pepper, two handfuls of brown sugar, (maybe about 6 tb).  1 tsp or so of poultry seasoning, a dash more of just sage.  Use a hand held immersion blender in pot till smooth. Or dump it all in your regular blender.  I also added about 3 tablespoons of butter.  Boyfriend also added potatoes, which I think I will try next time.  Oh and a touch of fresh grated nutmeg.  At the end I also added more salt and about 1/4 cup of cream cheese.

It turned out  heavenly and Jenna dear even takes it to work with her, where boyfriend make his soup for the coffee shop.  Round 2...I win =)

12 comments:

Just a little something from Judy said...

I will take good tasting soup however it may be made, and this sounds so delicious to me. But...never fear my friend, I will still hold you as "Queen of Soups" in my thought process:) Love a good cup of soup on a bitter, cold day!

mississippi artist said...

Oh I love soup too! What a great idea to roast the vegetables!I just read in an upscale magazine that if you eat out-steak or whatever-to ask for a doggie bag for the bones.Then you boil them for the broth and save it for whatever.I would never have thought of that ever,but I bet you could get some fabulous flavors that way.

Vee said...

Ha! Let the soup wars begin! I just saw that Susan B*ranch showed how to make the perfect broth, which was considerably different from the way I have made it. I'm learning so much. Perhaps I should thank this young man...I'll let you know after I've tried it.

podso said...

I cannot wait to try this soup! Normally I would not think to take the time to roast the vegs, but that must make a huge difference! Thanks for posting and happy new year!

Sue said...

From one soup lover to another this sounds delicious. I will have to try the roasting of vegetables. I enjoy soup all year long, and am always looking for new recipes. Thanks for sharing.
Thank you too for visiting me and for taking the time to comment, it is so nice to meet you.
Sue

Judy ~ My Front Porch said...

I'm smiling! I love the idea of soup wars. Just think of all the good soup recipes you will be churning out!

From another soup lover :)


PS I like my word verification 'rejude'. Seems fitting!

JennaMarie said...

His soup was still better than yours ;) sorry...round 3 goes to boyfriend :)

a woman who is said...

@Jenna Marie...of coarse it was LOL!

Knitting Mania said...

LOL...you guys are so funny. Let the soup wars continue...

I like the idea of roasting veggies too for soup, we're trying it on our next batch!

Kathy said...

I'm lovin this soup war....you go girl! I have to admit that roasting is my secret to soups and sauces too. I have a very similar soup to yours....but I will add the little extras you mentioned to mine next time.

Barbara said...

This sounds really good, I will copy it.

Jim Bumgarner said...

Did the butternut squash soup as per your recipe tonight. I used my potato peeler to remove the skin on the squash and roasted the chopped squash with all the other ingredients. It turned out well with lots of layered flavors; but the consistency reminded me of cream-of-wheat. Not knowing really what to expect, I guess that wasn't a big problem. I also put in one potato. We grilled up some ham and cheese sammies to go along. Nice dinner, not too heavy, not too light.

thanks!!

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