More Winter Soups

The weather most of us are having right now couldn't be better for winter soup, and it doesn't get much more wintry than these two. The first is one I devised to use up some cruciferous vegetables languishing in the fridge. A little bacon and some cheese fixed that problem right up. The second is one of the other soups we had at that recent supper club meeting I mentioned, my friend Diana's Golden Winter Soup. She made this for our get together in December, and it was such a hit that we asked her to bring it again for this one. Not quite as sweet or heavy as most squash based soups, it has a nice savory undertone and will please just about anyone - kids or grownups. (Not sure I can really say that about a soup containing broccoli and brussels sprouts - even if cheese and bacon are involved!)

As an accompaniment for any or all of these soups, I highly recommend Molly's Sliced Spring Salad. Most of the ingredients are available at the Farmers Market right now (at least here in San Diego) and its' salty, tangy crunch is a perfect foil for a hearty soup. Jora brought it to the supper club gathering, and it was a bit hit.

Hope everyone has a great weekend!

Broccoli, Cauliflower and Brussels Sprout Soup with Bacon

6 slices bacon
8 ounces brussels sprouts, cut crosswise into thin slices
2 bunches of scallions, sliced - white and light green parts - about 1 to 1 1/2 cups lightly packed. (1 small onion, chopped or two or three leeks slivered could be substituted for the scallions)
8-10 cups of chicken stock
1 pound of cauliflower florets
8 ounces of broccoli florets (any combination of these two can be used, really)
3-4 medium sized russet potatoes, peeled and cut into 1 inch chunks
2 cups shredded gruyere cheese - lightly packed
1/2 cup sharp cheddar cheese lightly packed
drizzle of half and half
a pinch of cayenne pepper or hot chile powder

In a large heavy pot over medium heat, fry the bacon until crisp. Remove and drain on paper towels, chop into half inch pieces and set aside.

Add the sliced brussels sprouts and scallions to the bacon grease left in the pan, return to the heat and saute, stirring often until softened. Add the chicken stock and bring just to a boil. Add the cauliflower, broccoli and potatoes and bring back to a simmer. Simmer until the vegetables are tender - about 15 mins - and remove the pot from the heat and puree the soup using an immersion blender. (If you have to use a blender, make sure you do it in small batches, and keep the lid well covered with a towel to avoid splatters.) Taste and season with salt and pepper, keeping in mind that the cheese will add a little salt. If it seems too thick, add a little more stock, or water. Return the soup to the heat and stir in the shredded cheese and pepper, and drizzle in a little half and half. Check seasonings one last time before serving. Top with the chopped bacon.

Golden Winter Soup
from Cooking Light
You could also easily make this with vegetable stock

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups chicken broth
1 cup half-and-half
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Preparation

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Puree with an immersion blender (being careful not to splatter) or puree in batches in a blender, using a towel over the top to protect yourself from any splatters. Hold the lid on firmly, as the heat can cause it to come off. Stir in half-and-half. Cover and keep warm.

Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Garnish with freshly ground black pepper, if desired.

Pin It