FOODIE FRIDAY- BUTTERNUT & PEAR SOUP

 
Delicious Foodie Friday is hosted @ Designs by Gollum. Join in for  a day of crazy good food ideas.

As always my recipe is more of a method than a  recipe. Don't like something? Use something else. Here is what I did.

Click here for a printable recipe

First I cut a butternut squash in half, brushed it with olive oil and baked it at 350 degrees for about 40 minutes, cut side down. Scoop out the flesh and set aside.

In a large soup pot saute a chopped onion and a couple of pears that have been peeled, cored and chopped until softened. Add in a tablespoon of curry powder, mine is a hot one of course, a teaspoon of freshly grated ginger. (I use this porcelain grater which rinses clean  in a snap and pulverizes ginger or garlic to perfection) 1/2 teaspoon of cinnamon and a teaspoon of pepper. Stir it up for a minute to let the spices release their aromas then add in the cooked squash and about 2 cups of chicken stock. Simmer gently for about half an hour.Add a bit more stock if it is too thick.

Cool this mixture slightly then process in a food processor in small batches being very careful of the hot splatters and steam that may build up. You could also use an immersion blender right in the pot. Return it to the soup pot and if you like you could stir in a cup of cream to thin it slightly and add a richness but honestly I never do that because this tastes so good as is I see no reason to add calories to a very healthy soup.

SUNDAY FAVORITES

Chari is our host for Sunday Favorites and you can find her as usual at Happy To Design. This is always a fun meme and the choices for the re-posting are always varied and worth a second read. I first posted this back in May.

French onion soup is such a restaurant favorite but it is so easy to make at home. I didn't even take a picture of the process because you guys are all so smart and already accomplished cooks I don't think you need them for this (read: I didn't think of it until I was done cooking)

5-6 onions sliced

butter and olive oil

big pinch sugar

1/2 teaspoon dry mustard

1/2 teaspoon thyme

bay leaf

pepper

1-2 tablespoons Worcestershire sauce

2 cartons beef stock

1/2 cup white wine or vermouth

lots of Gruyere cheese, grated

a toasted round of baguette for each bowl sliced about 1/2 inch thick

garlic

1. Using a big heavy bottomed pot heat olive oil and butter together over medium heat
2. Toss in onion slices and sugar stirring to coat evenly
   
3. Be very patient and let this cook and brown until you have nice brown colour on the onions and the bottom of the pan. This is where the flavour comes from.
   
4. When it is all evenly browned then you put in the dry mustard, thyme, bay leaf, pepper and Worcestershire stirring it up for a minute.
5. Pour in wine or vermouth to deglaze the pan stirring up all the browned bits
6. Add the beef stock (Okay you can use a good veggie stock if you must) and simmer for an hour on low heat.
7. Brush the bread rounds with olive oil and toast them under the broiler. Do not turn your back for a second. Do not run to the bathroom, don't answer the door or the phone do not even stop the children from killing each other or this will burn and you will have to start over.
8. Take the hot bread toasts and "scrub" each one with some fresh garlic clove and it will melt into the bread and you will start to make these everyday.
   
9. Dish soup into oven proof bowls. Top with 1 or 2 toasted pieces. Scatter some cheese over top and return to the broiler.
10. Watch this too but not quite as closely as the toast. You can now run quickly to the bathroom or stop the kids from killing each other. Or not.
    

Foodie Friday is once again hosted by Designs By Gollum and her display today is scrumptious. Visit the others who have posted to.

FOODIE FRIDAY: French Onion Soup

French onion soup is such a restaurant favorite but it is so easy to make at home. I didn't even take a picture of the process because you guys are all so smart and already accomplished cooks I don't think you need them for this (read: I didn't think of it until I was done cooking)

Click here for a printable recipe.

5-6 onions sliced
butter and olive oil
big pinch sugar
1/2 teaspoon dry mustard
1/2 teaspoon thyme
bay leaf
pepper
1-2 tablespoons Worcestershire sauce
2 cartons beef stock
1/2 cup white wine or vermouth
lots of Gruyere cheese, grated
a toasted round of baguette for each bowl sliced about 1/2 inch thick
garlic

1. Using a big heavy bottomed pot heat olive oil and butter together over medium heat
2. Toss in onion slices and sugar stirring to coat evenly
3. Be very patient and let this cook and brown until you have nice brown colour on the onions and the bottom of the pan. This is where the flavour comes from.
4. When it is all evenly browned then you put in the dry mustard, thyme, bay leaf, pepper and Worcestershire stirring it up for a minute.
5. Pour in wine or vermouth to deglaze the pan stirring up all the browned bits
6. Add the beef stock (Okay you can use a good veggie stock if you must) and simmer for an hour on low heat.
7. Brush the bread rounds with olive oil and toast them under the broiler. Do not turn your back for a second. Do not run to the bathroom, don't answer the door or the phone do not even stop the children from killing each other or this will burn and you will have to start over.
8. Take the hot bread toasts and "scrub" each one with some fresh garlic clove and it will melt into the bread and you will start to make these everyday.
9. Dish soup into oven proof bowls. Top with 1 or 2 toasted pieces. Scatter some cheese over top and return to the broiler.
10. Watch this too but not quite as closely as the toast. You can now run quickly to the bathroom or stop the kids from killing each other. Or not.

Foodie Friday is once again hosted by Designs By Gollum and her display today is scrumptious. Visit the others who have posted to.

RECIPES: Vegetable Soup

A basic recipe for a tasty, healthy soup. As with almost all of my recipes you can add or subtract whatever you like. Want more spice, ramp it up. Don't like fennel, who cares, don't use it. Want it completely vegetarian. Use different stock. Cooking is simple. Really.
Here is what I used.

1 onion
1 leek
3 carrots
3 ribs celery
1/2 fennel bulb
3 cloves garlic
2 bay leaves
1 carton of beef stock
1 teaspoon of Old Bay seasoning
2 tablespoons butter
1-2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

I just love the way the fennel bulb smells and looks.

Cut off the green top of the leek and throw it away.

Cut the leek in half lengthwise and rinse it off. See the dirt inside this piece? Grit and sand. Yuck. Rinse it well between each layer. You may notice some of the outer layers are very tough. You can discard those as well.

Dice up all the vegetables and the garlic. Add butter to the pot with about 1 tablespoon of olive oil. If you need more you can add it later.

Saute the vegetables until softened and translucent. A little bit of caramelizing in the pot is fine but you don't want this brown.

Add in the carton of stock, Old Bay, bay leaves, salt and pepper.

Simmer this for an hour or so. You will be glad you added butter in the beginning because it will really show up in the end flavour. Serve with corn muffins or a nice crusty bread. If you want a little protein you can add some leftover chicken or have a bit of cheddar with your corn muffin.