We love soup. Around here, a day without soup is a day without sunshine.
You can find some of my faves here: Autumn Soup. Tips and techniques for making soups while camping this fall.
One of my favorite winter soups comes from Chester Aaron, the garlic guru. It's a little more complex to make than others, but, IMO, worth the bother:Chester Aaron's Root Soup
6 beets, roots and greens
2 lg white onions
1/4 cup wine vinegar
Juice of 2 lemons
6 tbls honey
2 tbls butter
Salt & pepper to taste
1 head garlic
Separate beet roots from greens. Cut roots into slices or cubes. Cover with water. Add vinegar, lemon juice and honey. Boil until tender. Remove from pot.
Chop beet greens. Add to water and boil 10 minutes. Remove. Adjust sweet/sour taste with more vinegar or honey.
Cut other roots into chunks and cook in a separate pot until tender. Reserve cooking water.
Slice onions and fry in butter until golden.
In a large bowl add all roots except beets. Blend with an immersion blender, adding vegetable water as needed, until soup has a fine, smooth texture. Pour into a container.
Using immersion blender, bring beets, in their red juice, to the same smooth texture.
Mix beet puree into other vegetqable liquid. Stir. Add salt and pepper to taste.
We both love corn. But Friend Wife has trouble digesting it. After much experimentation we've concluded that it's the outer skin that troubles her. So I came up with a version of corn soup that gives us the flavor, if not the mouth feel, of whole kernels. You can, if you prefer, skip the final blending stage.Bobby-J's Corn Soup
for the stock:
4-5 ears husk-on corn
1 sm onion, halved
1 rib celery
1 carrot, broken
3-4 garlic cloves
1/2 lb double-smoked slab bacon
2 onions, sliced thin
3 med potatoes
5 cups corn stock
3 cups corn kernels (approx)
Salt & white pepper to taste
Make the stock: Dehusk corn, reserving husks. Remove kernels from corn and reserve them. In a stock pot saute the onion, celery, carrot and garlic until just colored. Add the reserved hunsk, cobs, and peppercorns. Cover with water. Bring to boil, lower heat, and simmer 2 hours. Strain through cheesecloth.
Cut bacon into lardons. Peel potates and cut into 1/2" cubes.
Saute lardons over medium heat until brown and crisp. Drain on paper towels. Discard all but 2 tablespoons bacon grease. Saute onions in bacon grease until softened. Add potatoes and stock and simmer until potatoes are tender. Remove onions and potatoes. Reserve.
Add corn to stock and cook 3-5 minutes until softened. Working in batches, if necessary, transfer corn and stock to blender and puree. Return to pot, along with the potatoes and onions. Adjust seasoning with salt and white pepper. Sprinkle each serving with some of the lardons.