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2019 11 01

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Life of the Party - Fall Gatherings with Soup - by Elizabeth Morse

posted: Nov. 01, 2019

Fall Gatherings with Soup

One of my favourite things to do on Halloween is to have friends and kiddos drop by for something hot and savoury. I thought how much fun this would be after football games, or really anytime you'd like to casually entertain and have plenty of time to visit with pals.

I have this triple crockpot/warmer that is perfect for such a theme (I picked it up on Amazon for less than $50). What I do is make a different, hot and satisfying soup or stew for each well. Then, I set out all the "fixins" so guests can make a bowl that suits them exactly. Think of it as a soup bar.

I love to offer creamy potato, tomato bisque and chicken chowder. Serve shredded cheddar, Parmesan and jalapeño jack cheeses. Then, fresh herbs: scallions, basil and cilantro. Finally, the true embellishments: crumbled bacon, garlic croutons, toasted pepitas and corn relish, sour cream, Tabasco, hot cornbread and dinner rolls or even a stack of grilled cheese sandwiches. So much fun to see everyone loading up their mugs/bowls and best of all, it's self-serve, so you can enjoy the gathering, too.

Here are two of my favourite soups for cold weather:

Creamy Potato Soup

3# Yukon gold potatoes, chopped into 1" pieces

1/2# bacon, diced

1/2 stick unsalted butter

1/2 cup flour

5 cups chicken stock or broth

1 large onion (yellow or white), chopped

1 tablespoon minced garlic

3 cups milk

2 teaspoons sea salt

1 teaspoon ground white pepper

1 cup sour cream

A few dashes of Tabasco, to taste

Fry bacon over medium heat in a large soup pot or Dutch oven, removing to a plate lined with paper towels when browned (reserve the bacon to use as a garnish). Add the chopped onion and butter and continue cooking over medium for about 3 minutes.

Add garlic and stir for about a minute, then whisk in flour. Constantly whisk for another minute to combine.

Add remaining ingredients (except potatoes) and continue to whisk while bringing the mixture to a boil. As soon as it reaches a slow boil, reduce heat to medium and add potatoes. Cook for about 10 minutes, until potatoes are fork-tender.

At this point, you can remove (carefully) about half the soup to a blender and process until smooth. I personally prefer to use my immersion blender and give the whole thing a few pulses right in the pot. Let your personal preferences for chunkiness be your guide.

Let the soup simmer a few more minutes (10ish) before serving.

Pro Tip: When re-heating, be sure to stir constantly so the milky soup doesn't scorch your pan.

Tomato Bisque

2 tablespoons unsalted butter

1 tablespoon olive oil

1 large onion, diced

2 medium-sized carrots, diced

1 stalk of celery, lard, with leafy bits if you have them

2 Tablespoons minced garlic

1 large can of whole tomatoes in juice (28 oz)

1 cup stock (I use chicken or veggie)

1/2 teaspoon crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 cup heavy cream

Salt and pepper, as needed

Heat butter and oil in a soup pot or dutch oven. Add onion, carrot and celery and sauté for 3 minutes. Add garlic and sauté another minute, stirring so garlic doesn't burn.

Add tomatoes, stock and spices. Stir to combine and bring to a boil.

Reduce heat and simmer for 20 minutes

Puree soup in a blender (again, I use an immersion blender for this step and leave a few chunks of tomato for texture.)

Add the heavy cream to the soup and serve.

Pro Tip: This is excellent with croutons and Parmesan, but also really good served in a toasted bread boule.

Do you have a favourite soup recipe? Send it to me and I'll give it a whirl!

Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com

elizabeth@broadripplegazette.com

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