Fall For Soup

Soup season is here! There are so many reasons to love fall, and one of my favorites is soup. There is nothing like a hot bowl of soup and fresh bread (maybe crackers) to make you feel warm and toasty. Some might prefer a latte from Starbucks, others might like a warm fire, but for me, soup does the trick like no other.

There is exercise in shopping for the ingredients (walking to and from the store, and walking up and down the aisles), therapy in chopping and cooking the ingredients and, finally, “tasty love” that comes from your hard work and devotion (of course, the aforementioned could all be tossed out the window if you screw it up- LOL).

When I’m in my kitchen doing my “soup thing” it conjures up memories of childhood, watching my mother make the best chili in the world, my friend Pam making awesome vegetable beef stew, and my next-door neighbor Cindy making the richest chicken noodle soup.

I learned a lot from these ladies when it came to cooking. As I watched them prepare their signature dishes, I would marvel at their patience and ability to make it come out tasting the same way every time. I often wondered how they did that. I realized now it was a labor of love, and having the Midas touch.

The way I look at soup has changed, but my love is still there. I am a Celiac so I need to take great care not to add gluten into the mix. I actually enjoy creating my own recipes, but love the challenge of doctoring those that contain gluten, and my friends never know the difference. Actually, many prefer that I don’t use gluten.

I am sharing in this post three of my favorite soup recipes. For those who don’t cook, but love soup, I encourage you to stop by Sweet Sin Bakery because they make the best soups, and if mushroom is on the day’s list – GET IT! It’s awesome!

To the gluten loving people who read this post, take a walk on the wild side and enjoy some gluten-free soup today. To my Celiacs, I hope all are like me, living their best life one meal at a time. Enjoy some tasty love today – Fall for soup. - paerki

Creamy Carrot Soup

Ingredients: 1 tablespoon butter, 1 tablespoon rice flour, 1 cup half-and-half, 2 cups chicken broth, 1 teaspoon minced garlic, 2 1/2 cups sliced carrots, 1 tablespoon chopped fresh basil, 1 teaspoon ground cayenne pepper and salt/black pepper to taste

Directions: Steam carrots until tender. In a blender or food processor, combine cooked carrots and 3/4-cup broth. Blend until smooth. Set aside. In a medium saucepan, melt butter over medium heat. Stir in flour, basil, garlic and ground cayenne pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper.

(On occasion I add cubed chicken (cook before adding) and mixed frozen vegetables – cooking an additional 30 minutes on simmer.)

Italian Chicken And Vegetable Soup (Food Network)

Ingredients: 2 tablespoons olive oil, 4 boneless/skinless chicken breasts (cut into bite-sized pieces), 1 small onion (chopped), 1 cup sliced carrots (about 3 small), 2 1/2 cups sliced zucchini (about 2 medium), 2 (14.5 ounce) cans diced tomatoes with basil/garlic/oregano, 2 (14.5 ounce) can chicken broth, grated Parmesan (optional)

Directions: In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Asparagus Soup

Ingredients: 1/4 cup extra-virgin olive oil, 1 large shallot (thinly sliced), 1 lb asparagus (washed, cleaned and ends snipped), 4 (14.5 ounce) can chicken broth, 1 can black beans (rinsed), 1 package of baby Portobello mushrooms (sliced), 1 cup sliced carrots (about 3 small), 2 teaspoons of minced garlic, salt and black pepper to taste

Directions: In a large stockpot add chicken broth and 1/2 lb of chopped asparagus (cook until asparagus are tender). Pour mixture into blender and puree. Return to pot continuing to simmer.

In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and garlic and simmer for 2 minutes. Add mushrooms and carrots, and simmer for 5 minutes (stirring occasionally). Add 1/2 lb of chopped asparagus and cook 1 minute. Pour mixture into stockpot. Add black beans and continue to simmer for 20 minutes.

(On occasion I serve this soup over Basmati Rice.)