Soup, soup, soup and more soup

We all know that the weather is getting colder, icier and snowier and therefore, you need more soup recipes. Below are four more soup recipes to help you get through winter (of course, all from Williams-Sonoma Soup of the Day).

The Roasted Squash soup is a different way to make your traditional butternut squash soup: instead of browning the vegetables in the pot you roast them first. This brings out a stronger squash flavour and retains the natural fibrous texture of the squash.

The Vegetable Barley soup is a great way to use up vegetables in your fridge and is hearty. I officially love barley and would like to make more soups with barley.

photo 1The Broccoli soup with Parmesan-Lemon Frico. Broccoli and cheese, does it get much better than that? I didn’t make the parmesan-lemon frico (not included in the recipe below) so I can’t speak to that but next time I will and it will add a lemony, cheesy deliciousness to this soup. This soup has texture and thickness from the broccoli and has that grainy, foliage quality that the florets of broccoli have.

The Weeknight Hungarian Beef Stew is a simple, less time consuming goulash and what could be better than that?

Recipes are below the cut – happy munching!

September 6 – Roasted Butternut Squash Soup
2 1/2 lbs butternut squash, halved
2 tsp olive oil
3 Tbsp unsalted butter
1 small yellow onion, chopped
1 Granny Smith apple, peeled, cored, and chopped
2 cloves garlic, chopped
2 cups chicken broth, plus more as needed
Salt and ground white pepper
1/4 tsp ground coriander
1/8 tsp grated nutmeg
Sour cream for garnish
Ground cinnamon for garnish

1. Preheat the oven to 400F. Rub the cut sides of the squash with the oil. Place, cut side down, in the pan and roast until a knife easily pierces the skin, 45-50 minutes. Let cool, scoop out and discard the seeds, and scoop out the pulp.

2. In a large, heavy pot, melt the butter over medium heat. Add the onion and apple and sauté until softened, 10-12 minutes. Add the garlic and sauté for 1 minute. Add the broth, the squash pulp, 1 tsp salt, and 1/4 tsp pepper. Bring to a boil, reduce the heat to low, cover, and simmer until slightly thickened, about 10 minutes. Let cool slightly.

3. Working in batches, purée the soup in a blender. Return to the pot, and stir in the coriander and nutmeg. Thin the soup to the desired consistency with additional broth and warm over low heat. Serve, garnished with the sour cream and a sprinkle of cinnamon.

September 10 – Vegetable-Barley Soup
2 1/2 chicken or vegetable broth
1/2 cup pearl barley
2 carrots, peeled and diced
2 parsnips, peeled and diced
2 boiling potatoes, unpeeled and diced
1 rutabaga, peeled and diced
1 cup broccoli florets
1 tsp chopped thyme
1 tsp chopped oregano
1 Tbsp chopped flat-leaf parsley

1. In a large soup pot, bring the broth to a boil over high heat. Add the barley, reduce the heat to medium-low, cover, and simmer until almost tender, 15-20 minutes.

2. Raise the heat to medium-high and bring to a vigorous simmer. Add the carrots, parsnips, potatoes, rutabaga, broccoli, thyme, and oregano. Simmer, uncovered, until all the vegetables are tender, about 15 minutes. Serve, garnished with the parsley.

December 23 – Broccoli Soup with Parmesan-Lemon Frico
2 Tbsp olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 large bunch broccoli, cut into small florets, stems peeled and coarsely chopped
3 cups chicken broth
1/2 cup heavy cream
Salt and freshly ground pepper

1. In a large, heavy pot, warm the oi over medium-high heat. Add the onion and garlic and sauté until very soft, about 5 minutes. Add the broccoli, stir, and cook for about 2 minutes. Add 2 cups of the broth, cover, and cook for 6 minutes. Remove from the heat and let cool slightly.

2. Working in batchesm purée the soup in a blender or food processor with the remaining 1 cup broth. Return o the pot and stir in the cream. Return the soup to a gentle boil and cook for 2 minutes. Season with salt and pepper.

December 9 – Weeknight Hungarian Beef Stew
2 Tbsp olive oil
2 lb boneless beef chuck, trimmed and cut into 1-1/2 inch pieces
2 large yellow onions, chopped
Salt and freshly ground pepper
3 large cloves garlic, minced
1 1/2 Tbsp sweet smoked paprika
2 Tbsp tomato paste
4 cups beef broth
1 lb boiling poatoes, quartered
1 red bell-pepper, seeded and cut into 1/2 inch strips
2 carrots, peeled and cut into 1-inch chunks

1. In a large, heavy pot, warm the oil over high heat. Add the beef and onions, season with salt and pepper, and cook, stirring frequently, until the beef is browned and the onions begin to caramelize, about 10 minutes. Stir in the garlic, paprika, and tomato paste. Add the broth bring to a boil, reduce the heat to low, cover, and braise until the meat is nearly fork-tender, about 1 hour.

2. Add the poatoes, bell pepper, and carrots and continue to braise, covered, until the vegetables are tender, 25-30 minutes. Taste and adjust the seasoning. Serve.

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