October 07, 2016

It's that time of year, but you already know that, don't you?  There's a nip in the air.  It's October.  It's time to make soup.  As southern women it's what we do, and it's what you do too because your mama raised you right.  If you're looking for warm, creamy, "autumn-in-a-bowl" kind of soup, look no further.  We've got two here that are sure to satisfy your need for both comfort and nourishment on these chilly fall evenings.  Say hello to your new friends, Beer Cheese Soup and Autumn Pumpkin Soup.  Don't ask us to tell you which one we love more.  When it comes to soup, we don't play favorites. They are equally fabulous.  Happy Fall, y'all.


Beer Cheese Soup

4 T. butter                                                          

1 carrot, finely chopped

1 large onion, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

1 cup milk

1 cup half-n-half

16 oz. beer

1 T. Dijon mustard

10 oz. sharp cheddar cheese, shredded

salt and pepper

4 slices bacon, cooked crisp and chopped

parsley, chopped, for garnish

Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic and saute 10 minutes.  Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.  Combine the milk and half-and-half. Slowly pour it into flour mixture, whisking constantly until combined. Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently.  Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.  Serve in soup bowls and top with chopped bacon and parsley.  Makes 4-6 servings


Creamy Autumn Pumpkin Soup

2 Tbsp. olive oil
3 cups chopped yellow bell pepper (about 2 med.)
1 1/2 cups chopped carrot (about 2 med.)
1 cup chopped onion (about 1 med.)2 cloves garlic, minced
3/4 tsp. smoked paprika
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 tsp. salt
2 Tbsp. sugar
1 cup whipping cream

 Heat oil in a Dutch oven over medium-high heat and sauté the yellow peppers, carrots and onions until soft and tender, about 20 minutes.  Stir in the garlic, paprika and 2 cups chicken broth.  Bring to a boil.  Cover, reduce heat and simmer for 20 minutes.  Transfer the vegetable mixture to a blender or food processor.   Add the pumpkin and process until smooth.  Return the mixture to the Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream.  Whisk until smooth and heat until piping hot.  Ladle soup into individual bowls and garnish with large crispy croutons. Makes 8-10 servings



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