02 October 2010

(No) Soup for you!

I couldn't think of a post for this title other than "here's a soup recipe that I like", and I wanted to be a little more creative than that, so I decided to pay homage to one of my favorite Seinfeld characters of all time: The Soup Nazi.

I found this recipe in Food Network Magazine a couple of months ago and finally got around to making it, thanks to the nice fall weather we had today. If you're into soups, this is definitely one worth making, because it is very good, and really simple to make.*

* - If I can make it, then anyone can make it. I'm not exactly a chef like someone else I know.

This recipe makes a nice meal for two people, or you can do what I did and double it so you can put some up for later. (If you double it, make sure you have a large pot, because it makes a lot of soup.)

Anyway, here's the recipe, courtesy of Food Network:

Apple-Cheddar-Squash Soup


* 5 tbsp unsalted butter
* 1 medium onion, thinly sliced
* 2 medium apples, thinly sliced
* 1 large white potato, diced
* 1 1/2 cups chopped peeled butternut squash (fresh or frozen)
* kosher salt and ground pepper
* 1/2 tsp dried sage
* 2 tbsp all-purpose flour
* 1/3 cup apple cider
* 4 cups low-sodium chicken broth
* 1 cup milk
* 2 cups grated sharp cheddar cheese

Optional Ingredients

* 2 oz thinly sliced prosciutto, torn into bite-size pieces for garnish
* grated sharp cheddar cheese for garnish
* chopped chives for garnish
* crusty bread for serving


Melt 4 tbsp butter in a large pot over medium-low heat and add the onion, apples, potato, and squash. Season with salt and pepper and cook until the onion is soft (about 8 minutes). Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft (approximately 8-10 minutes).

If you choose to add the prosciutto* -- Heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, for about 2 minutes. Drain on paper towels.

* - Bacon is a good substitute for the prosciutto, if you can't find prosciutto in your local grocery store. For most people, they're pretty much the same thing anyway.

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, cheese, and chives, and serve with bread, if desired.

The standard recipe makes 4 servings.

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