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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Fall Soup Combo

on October 15, 2013

 

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Fall Soup Combo (2)

Fall Soup Combo (3)

Fall Soup Combo (4)

Fall Soup Combo (5)

Fall Soup Combo (6)

Fall Soup Combo (1)

This soup I’ve made for my friends and they are always amazed.  Not only is it delicious but the way it’s presented is really cool.

I made a traditional spring soup as one of the soups in this recipe because my family are not fans of broccoli, I am, however; since peas are always available in the frozen section, I went with a pea and mint soup instead.  I mean really, peas are great and when you buy them frozen they are at their peak anyway.  The other is, I made this recipe totally vegetarian.  I used veggie stock (of course if you wanted, you could use chicken stock and it would be equally as good).  I also incorporated one sweet potato and a russet potato as thickening agents for both soups, so I didn’t use any cream. My daughter doesn’t eat meat products so I learned alternatives for certain dishes.

Next, add the second soup by keeping the bowl slightly tilted. Make yourself some homemade croutons and add the diced cooked pancetta and croutons to the butternut squash soup and chopped pistachios with croutons to the pea soup. When your finished the cooled soups can be stored in airtight containers and can even be frozen for another time.

Ingredients:
1 butternut squash peeled and diced (2-inch pieces)
1 package of  thawed frozen peas
1 russet potato peeled and diced (2-inch pieces)
2 cloves of garlic minced
2 sweet onions diced
1 Fresno pepper minced and seeded
1 bulb of fennel diced
3 quarts of vegetable stock
3 tablespoons of finely chopped mint leaves
1/4 pound of diced pancetta (1-inch pieces)
2 tablespoons of finely chopped pistachios
2 tablespoons of brown sugar
1 teaspoon of cinnamon
1 teaspoon of grated fresh nutmeg
Kosher salt and fresh cracked black pepper

Directions:
First, you want to roast all the squash, potatoes, fennel and both potatoes off in a 425-degree oven with olive oil and salt and pepper for about 40 minutes or until fork tender. Have to heavy bottom pots on the stove and start to sweat your onion, and garlic for both soups, add the Fresno chili to the pot for the butternut squash soup. Add a pinch of salt and pepper to both. After the onions are translucent, then add the fennel and peas with the russet potato to the one pot.  The other pot adds your add your brown sugar, cinnamon, nutmeg, sweet potato, and squash.  Cover the veggies in both pots with the vegetable stock and a little more salt and pepper.  Bring to a boil, then turn down to a simmer cover, and cook for another 30 minutes. In a small saute pan add 1 teaspoon of olive oil and diced pancetta and cook until all the fat is rendered out and pancetta is crisp then drain on some paper towel. After thirty minutes blend both of your soups. If You have an emersion blender that works great, if not let the soups cool before putting them in a regular blender.  Then pour them back into their pots and warm them up on low heat.  If You feel they are too thick then add a little more stock to thin them out.  Now you can add the finely mined mint to the pea soup and stir.  To achieve the soups side by side tilt the bowl when adding the first soup.

 

Homemade Ciabatta Croutons

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