Souptober: French Onion Soup

Since it was French, I pulled out the best French cookbook I could think of: Julia Child Mastering the Art of French Cooking.

I made my own beef stock with some short ribs that I bought. I added bay leaves, garlic, and some rind from Manchego cheese.

For the soup I cut one red onion, large white onion, and one mushroom. I sauteed it in butter and olive oil as suggest by Julia. I then added one teaspoon of sugar, and a half tablespoon of corn starch. Then I added a half cup of white wine and beef broth until I felt it was enough.

My friend Olivia came for dinner and helped me do some preparing of the soup. It was absolutely soupscrumptious.

I served it with two toasted wheat baguette slices, parm cheese, and mozzarella cheese.

Olivia's before she started hers.

Mine after I mixed it all together.

This was Souptober: French Onion Soup. Please stay tuned for more from this month of Souptober!

Souptober: Curry Butternut Squash Soup

This soup is delicious! If you like curry, you will love this soup!

I went to allrecipes.com and based my recipe from the Roasted curry butternut squash soup recipe.

First I roasted the cut butternut squash with halved onions. I left all of the peelings on and peeled them off after they were completely cooked. After they were peeled I placed them into a pot with some chicken broth and water. I added 2 T of curry, a dash of cinnamon, dash of oregano, garlic, pepper, and salt. Once it was completely cooked I pureed it and added coconut milk. I served it with a toasted slice of a wheat baguette and cheddar cheese.

Definitely try out this soup, it may be out of your comfort zone, but I think everyone should explore new food avenues and give your taste buds a fun adventure!

This was Souptober: Curry Butternut Squash Soup. Stay tuned for more from Souptober!

Souptober: Sopa Chile Verde

Day 3. Soup 3. And NO disappointments yet!

This recipe is stellar! I adapted a recipe given to me by a close friend's mother. This luscious spicy concoction is from the kitchen of Jill Coward, another fellow soup lover.

Her recipe calls for pork and fresh tomatillos, but since I pretend to be Kosher (in reality I just don't like pig meat) I substituted the pork for stew beef, and since the tomatillos I saw at the grocery stores I went to were a little out of season, I bought salsa verde which is that essentially mixed with green chiles.

So, the first step to the ever so fun way to make soup was to:

Flash cook the stew beef in batches. I did 4 batches of meat.

After all the meat was flash cooked I placed it into the crockpot. Then next I sauteed two small onions in the left over olive oil and meat fat, added 1 T cumin, 1/2 t paprika, garlic salt, and a dash of cayenne pepper. Then I:

Added 1.5 cups of chicken broth, let it simmer for just a minute and...

Poured it into the crockpot with the meat and turned it to high.

Next I had a little fun....:

Charring a jalapeno pepper, but it wouldn't balance on the grill so I...

Held it over the flames using grill tongs.

Once it was completely charred

I peeled the skin off of it, put it into a blender with  the salsa verde and added it to the crockpot.

I let the soup marinate and cook all afternoon for at least 5 hours in the crockpot. 2 hours on high, 3 on low. And, OH MAN was it good soup! I served it hot with...

Avocado slices, cheese, and sour cream.

Lydia and Amy both complimented it, I can't quite remember what they said exactly, but the term BALLER seems to sum it up pretty well!

Delicious soup! Thank you Mrs. Coward!

This was Souptober: Sopa Chile Verde. Stay tuned for more from Souptober!