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“Goodbye-Summer, Hello-Autumn” Soups

I love it when the seasons change. I think that I say this at the beginning of every season, but autumn is my favorite. In the kitchen, I love autumn for the roasted foods, apple crisps, pumpkin anything, and of course–SOUP! I’ve been on a soup kick this past week and found two keepers. One served cold, one warm. One featuring summer’s jewel, the tomato, and the other, my autumn favorite, butternut squash.

The summer soup comes from Everyday Food…maybe some of you out there had a successful tomato crop. Unlike us (yield=two sad, ping-pong-sized tomatoes). If you have extra tomatoes (it only took me four baseball-sized toms) try this handy make-ahead soup. Because it’s chilled it goes from fridge to table in a snap, just remember to prep your toppings ahead. If you’re not into chilled soup, it tastes fine heated.

The autumn soup comes from Epicurious.com. It’s a big-batch, hearty, vegetarian option, which includes black beans, squash, and bulgar wheat. The recipe calls for dried black beans, which tasted fine, but I found it difficult to predict cook time. So next time, I’ll probably soak my beans overnight to cut overall simmering time. Someone who doesn’t like beans and squash asked for seconds, as a result this comfort food has been added to our regular dinner rotation.

Oh dear autumn, I’m glad you’re here.

“Goodbye Summer”

Andrea’s Spicy BLT Soup

2 pounds assorted tomatoes, roughly chopped
Coarse salt and ground pepper
1 small cucumber, roughly chopped
2 medium Fresno chiles or jalapenos, stemmed and chopped
1/2 small yellow onion, chopped
1 garlic clove, smashed and peeled
2 teaspoons white-wine vinegar
1 slice white bread, crust removed, torn into pieces
1/2 cup extra-virgin olive oil
1/2 teaspoon sugar
Chopped Egg and Garlic Vinaigrette (see below)
Croutons, crumbled cooked bacon, and sliced lettuce

Instructions

Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.

Chopped Egg and Garlic Vinaigrette

2 hard-cooked large eggs
1 garlic clove, mashed into a paste
1 tablespoon finely grated lemon zest
2 teaspoons lemon juice
1/3 cup extra-virgin olive oil
Coarse salt
Separate the whites and yolks of eggs. In a small bowl, mash yolks with a fork and stir in garlic, lemon zest, lemon juice, and olive oil. Roughly chop egg whites and add to bowl. Season to taste with salt.

“Hello Autumn”

Black Bean Chili with Butternut Squash

yield: Makes 10 servings
active time: 1 hour
total time: 3 hours 30 minutes (includes simmering and cooling)

1 -1/2 tablespoons olive oil
2 onions, chopped

8 garlic cloves, chopped
2-1/2 tablespoon chili powder (I used 1/4 cup)
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes (I did not use roasted, just high-quality diced 28 oz. can)
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
One 2-1/4 pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups – next time I’d add more)
1/2 cup quick-cooking bulgur

Toppings: sour cream, Monterey jack cheese, diced red onion chopped, fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, and cilantro.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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