Wednesday, November 17, 2010

Savory Soups

Like most of you, I'm sure, I've been on a huge soup kick these past several weeks. Even though it's not that cold outside, there is something about the moment the calendar flips to October - it's time to start with the soups.

I've made stews, chilies, broth-based, cream-based - you name it, I've made it.

A couple of note, lately.

Last night I made Serious Eat's Agreeably Simple Potato and Leek soup.

{via Serious Eats}
Because you know... leeks are in it.

And if leek is in the name, it will at some point find its way onto my kitchen table.

I thought it was a lovely soup. I added about a quarter cup of half & half to the pot - just to give it some extra richness, and put some cracked pepper and coarse ground garlic salt on the top of each bowl... along with a dash of sour cream. It would have been awesome with some chives on top... but I was sans chives last night so I had to make due without. Chad commented it was one of the best soups he's had. Bonus, it took me about 20 minutes to assemble before having to simmer for awhile... perfect amount of time to let me get a little workout in!

And last week, I made a delicious white bean soup recipe courtesy of my mama. It's simple and delicious!

Umberto's Bean Soup
- 2 cans white beans
- 1 can collards (or half a bunch of fresh... preferable)
- 1 large can diced tomatoes
- Bunch of fresh Italian parsley, mined
- 1 medium onion, diced
- a few cloves of garlic, minced
- chicken stock or ham stock (I did the best of both worlds and used chicken stock plus a ham hock)
- s&p to taste

Let simmer for about an hour. Serve with tabasco and grated Locatelli cheese on top. It's a perfect - and healthy - fall soup!

What about you? Do you have a favorite fall soup recipe to share? Comment or post on your blog and send me a link!

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