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It’s getting to be that time of year again. With the cool fall evenings, nothing seems to taste better and wipe out that chill than a good bowl of hot soup! The key to a great pot of soup lies in the quality of ingredients. First and foremost you should always start off with a good stock. Hands down, the best stocks are homemade. For the gluten-free family, homemade is not only better, but also safer, because you know exactly what is in it. We make large stockpots of chicken and beef stock and freeze it in one and two-cup containers for future use. We strongly suggest making your own stock – it is very simple to make and the end result is truly so much better than what you can buy in a can! For complete instructions on how to make your own homemade stock, search our recipe archives for “stock”.
Soups are not only versatile, but are typically easy to make….and usually they all follow the same simple steps:
Basic Steps for Stock Based Soups:
- Brown meat (if using). Transfer meat to plate and drain off excess fat from pot.
- Add aromatics like onions, shallots, garlic and celery. Sauté until tender.
- Add other vegetables.
- Return meat to pot and add stock.
- Add seasonings.
- Simmer until flavors have incorporated and vegetables are tender.
Basic Steps for Cream Based Soups:
- Sauté onions, shallots and/or garlic.
- Add stock and vegetables.
- Simmer until vegetables are very tender.
- Puree in a food processor and return soup to pot.
- Add cream and seasonings.
It’s really that simple. We invite you to use the above basic steps and create your own masterpiece with fresh ingredients that you happen to have on hand or try out these great fall soup recipes from our recipe archives.
Cauliflower Soup with Bacon & Truffle Oil
Cream of Broccoli with Cheddar Cheese
Potato & Leek Soup
Chicken & Tortilla Soup
Crookneck Squash Soup
Pumpkin Soup with Gruyere
Fennel & Tomato Soup with Italian Sausage
Cream of Mushroom Soup
- Jessica Hale, Chef
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