Here's more favorite soup recipes from Lesley Kearney's friends and collaborators. We could only fit so many in the newspaper this morning, with the story about the Kearney Souper Bowl. More recipes coming in a second post this afternoon.
Bacon Cheddar Potato Soup
6 bacon strips, diced
3 cups cubed, peeled potatoes
1 can (14.5 ounces) chicken broth
1 small carrot, grated
½ cup chopped onion
1 tablespoon parsley flakes
½ teaspoon each: celery seed, salt, pepper
3 tablespoons flour
3 cups milk
8 ounces shredded sharp cheddar
In a large saucepan, cook bacon until crisp: drain.
Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper.
Cover and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth, add to soup. Bring to a boil; cook, stirring, for 2 minutes.
Add cheese; stir until cheese is melted and soup is heated through.
Yields 2 quarts – 8 servings.
- Marcia Conny, Orchard Park
Winter Squash Bisque
1/4 cup canola oil
7 to 8 pounds winter squash (butternut, Hubbard, pumpkin), peeled and cubed
4 large onions, chopped
2 teaspoons dried thyme
2 pounds thin-skinned potatoes, peeled and cubed
2 teaspoons ground nutmeg
3 1/2 quarts low sodium chicken or vegetable stock
1 pound rutabaga, peeled and diced
1 quart heavy cream
1 cup crumbled blue cheese, optional
In an 8-10 quart soup pot, combine oil, onions, thyme and ½ teaspoon nutmeg. Cook over medium heat, stirring often until onions are soft (about 15 minutes). Add rutabagas, potatoes and squash. Cook over medium heat, stirring occasionally, for about 30 minutes.
Add stock. Bring to a boil over high heat. Reduce heat, cover, and simmer until squash mashes easily (about 1.5 hours). Cool slightly. Puree using food processor or immersion blender. (Note: at this point you can freeze all or part of the soup. When you are ready to serve, thaw and proceed. The soup is also excellent without the cream, simply garnished with nutmeg.)
If you have used a food processor, return mixture to soup pot. Reheat to boiling. Slowly add cream and continue heating just to boiling point. Serve garnished with ground nutmeg or crumbled blue cheese. Makes about 8 quarts.
- Pam Pollock, Buffalo
¼ cup coarsely chopped carrot
1 cup coarsely chopped onion
1 stalk coarsely chopped celery
1 teaspoon fresh thyme
1 bay leaf
6 cups chicken broth
2 8-ounce bottles clam juice
½ cup dry white wine
¼ cup butter
1 cup diced onion
½ cup diced carrot
¾ cup diced celery
1 clove minced garlic
1 tablespoon chopped parsley
¼ cup flour
½ teaspoon chopped fresh thyme
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
¼ cup brandy
8 ounces fresh crabmeat, picked and shell pieces discarded
½ cup fresh parsley for garnish
Prepare stock: In a large pot add all stock ingredients and bring to a boil, then lower the heat and simmer for 20 minutes. Strain stock through a fine mesh sieve and discard solids. Set liquid aside.
Prepare bisque: Melt butter in a large pot. Add onion, carrot, celery and cook until softened – about 10 minutes. Add the garlic and cook for 2 more minutes. Stir in the parsley, flour, thyme, tomato paste, salt and pepper. Cook and stir for another minute.
Stir in the stock and bring to a boil. Reduce heat to medium–low and simmer for about 20 minutes. Stir in the crabmeat and simmer another 10 minutes. Add brandy. Garnish with parsley.
- Marcia Conny, Orchard Park