Winter Soup Food

WINTER SOUP

Winter Soup image

Make and share this Winter Soup recipe from Food.com.

Provided by Nyteglori

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 onions, chopped
1 bouquet garni
1 stalk celery, diced
3 medium carrots, sliced
3 potatoes, peeled and diced
5 cups low-fat chicken broth
1 (14 ounce) can black-eyed peas, drained
1 cup elbow macaroni
salt and pepper, to taste

Steps:

Prepare a bouquet garni and set aside.
Heat butter, add onions and celery; cover and cook 4 minutes.
Add carrots and season with salt and pepper; Cook 5 minutes uncovered.
Add potatoes and chicken stock; drop in bouquet garni.
Bring to a boil and cook 12 minutes at medium low.
Add remaining ingredients and return to a boil.
Cook 12 minutes at medium-low.

Nutrition Facts : Calories 364.6, Fat 4.2, SaturatedFat 2.1, Cholesterol 7.6, Sodium 375, Carbohydrate 70.8, Fiber 10, Sugar 6.6, Protein 12.5

WINTER SQUASH SOUP

Winter Squash Soup image

I developed this recipe for my family. It was such a hit, I decided to share it! The Cinnamon Croutons put the "wow" in this recipe!

Provided by JazzyCooking with S

Categories Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs winter squash, i use acorn & butternut together when i make this recipe (butternut, acorn, pumpkin, etc.)
1 cup onion, diced
1 cup leek, diced
1 1/2 cups carrots, diced
1 1/2 tablespoons butter
2 quarts vegetable stock
1/4 teaspoon allspice, ground
1 teaspoon ginger, fresh grated
salt (to taste)
white pepper (to taste)
apple, -firm and tart (as desired)
cinnamon crouton (as desired)

Steps:

Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
**Cinnamon Croutons - take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.

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