With Fall officially here it’s time to heat up the kitchen with delicious, soul-warming soups. 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.
Black & White Chicken Soup
Butternut Squash Soup
Cream of Carrot & Ginger Soup
Cauliflower Soup
Chicken & Rice Soup
Fisherman’s Soup
Ham & Bean Soup
Italian Meatball Soup
Lentil Soup with Bacon & Carrots
Macaroni & Meatball Soup
Potato & Leek Soup
- Chef Jessica
ADVERTISEMENT
|
