Only Soup, Every Soup

☆ October 24, 2016

Soup is my favorite food group. And lately, it’s the only thing I want to eat, which is fortuitous, as this is the best time of year for soup! I have made many, many vats.

Butternut Soup
My favorite soup; I’ve made it so often I don’t follow a recipe. I just throw stuff in a pot: one onion sauteed in butter, two peeled and cubed butternut squash, an apple or two, depending on their size (one if baseball-sized; two if raquetball-sized), broth to cover, nutmeg, cinnamon, salt, pepper. Simmer, covered, till butternut is very soft, then blend with an immersion blender. Stir in some cream (a cup? I just pour), taste, add more salt and nutmeg if needed. THE BEST.

Potato Soup with Roasted Garlic – Evelinas Ekologiska
I love the addition of white beans in this soup, but found the final product a bit bland, so I roasted a head of garlic and blended it in. A perfect addition, regardless! So rich, so autumnal! The page is Swedish but your browser will translate it for you.

Broccoli Soup – Smitten Kitchen
I prefer it with about 1/3 more broccoli and only 1/3 the of cheese. Mike has a thing against broccoli; when I make this soup, I never have to share.

Jambalaya – Gimme Some Oven
I subbed in local sausage and omitted the chicken. Really hearty without being heavy, soups are so wonderful that way!

Curried Cauliflower Soup – Cookie + Kate
Absolute perfection as is. This soup is SO SO GOOD.

What has made me really happy and excited, beyond all the soup itself, was realizing that 90% of the ingredients I’ve used for of all these soups came from my homestead or from people I know. I believe the coconut milk, shrimp, and spices are the only storebought items.

.  .  .

Farmily update: I took the pups out around 9 or 10pm as I do every night, and when I opened the door, there was Sid, on the deck, curled up on a rug that I’d accidentally left on the deck. The other calves were sleeping on the ground around him. He’s now big enough to sit on, but not so big he risks breaking the deck with his shenanigans (though that day will come….)

.  .  .

2017 Calendars are in the home stretch – I look at final proofs this week. Here’s a sneak peek of two pages from the surprise second calendar (there will also be Charlie’s Calendar)…. enjoy!



25 Responses to “Only Soup, Every Soup”

  1. Alyxx
    October 24th, 2016 @ 8:29 am

    I also live on soups at this time of year! My partner makes a pumpkin soup that is …. amazing. Also a mushroom – rice soup (used to be barley, until we found out he is celiac) that is also (totally accidentally) vegan – means it increases who we can serve it to. I also make arguably the best chicken stock in the universe….the secret is adding feet. (Chicken, not mine)
    Shreve, you are a source of great joy in my life. Thank you for sharing yours so freely! That can be exhausting, and you are amazing.

  2. shreve
    October 24th, 2016 @ 8:36 am

    A ~ ♥ ♥ ♥ ♥ ♥ ♥ !!!
    And those soups sound fabulous.

  3. Amy
    October 24th, 2016 @ 8:54 am

    You butternut squash soup wouldn’t hate you if you threw in a finger or two of dry sherry. Although I am always loath to mess with a good thing…

    Smitten kitchen’s sausage, kale and lentil soup is our house’s favorite winter dish. The sizzled garlic oil just makes the whole thing!

  4. Rebecca
    October 24th, 2016 @ 10:06 am

    Love the butternut soup recipe. What broth do you use?

  5. annnoe
    October 24th, 2016 @ 10:25 am

    We love soup, and one we have a lot is a Provencal potato garlic soup called aigo boulido. I bet roasting the garlic for that soup would be delicious, so thanks for that idea!

    And of course, I have gallons of beef broth made from Star Brand Beef soup bones tucked in my freezer. ;)

  6. Helen
    October 24th, 2016 @ 11:47 am

    I’m excited to try that Cauliflower Soup recipe, sounds delicious.

    I make a variation of that butternut soup that is wonderful – gently spicy with the fresh zing of citrus. Soften onions in butter, add butternut cubes (and apple, optional). Then add a tablespoon or two of medium curry power and same of plain flour. Next in goes the zest of an orange, plus juice of the orange, and liquid – two thirds chicken or vegetable stock and one third milk. Once cooked, seasoned and blended it is so smooth and luxurious you hardly need to add any extra cream – although I sometimes do.

    Another good cauliflower soup recipe is the one on the Pioneer Woman website.

  7. Patr
    October 24th, 2016 @ 12:44 pm

    I agree about SOUP! I could eat it 3 times a day. I’m craving some bean soup – pintos cooked in broth – bacon – onion – then add in some tomato sauce right before blending with an immersion blender. It is creamy – and yummy. Corn tortillas are really good with it.

  8. Jenny C
    October 24th, 2016 @ 1:02 pm

    Lovely post, Shreve. Thank you. It tickled every sense.

    The soups sound delicious, and I can only imagine how wonderful they smell while cooking. One of fall’s greatest pleasures, soups simmering on the stove.

    Your deck-o-calves tale was funny, sweet and much appreciated. Of course, Sid found the softest spot, and his cadre had to be there. Very funny picture: human, dog and coyote encounter herdlette of baby bulls and cows just outside the front door. Truly doesn’t get any better ‘n that.

    The calendars will be spectacular, I’m sure of it. Can’t wait to see more later. Thank you for sharing this bit of your busy life with us. xo

  9. Jenn
    October 24th, 2016 @ 8:17 pm

    will definitely be making the squash soup! love this post, thanks for sharing.

  10. shreve
    October 24th, 2016 @ 9:17 pm

    R ~ Many! Mike gets me one wild turkey each year and I make as much broth as possible from it (they are large). Veggie broth is so easy and uses what would otherwise go in the compost: carrot tops, celery leaves, parmesan rind, an onion….

    When I don’t have my own stock, I use this and love it. Much cheaper than buying broth.

    And I make beef bone broth from Star Brand Beef but didn’t use that in any of these recipes :)

  11. Laura
    October 24th, 2016 @ 10:11 pm

    I love squash soup too–it’s the best! I grew butternuts this year for the first time…and even though they took over the garden, it’s totally worth it as I have enough for the entire winter! I like to oven roast a huge dish of cubed squash, onions, sweet potatoes and sometimes carrots. (apples-why not?!)So delish when they caramelize. Eat over different rice mixes, throw the rest in a pot with broth and use immersion blender as you do to make the soup.
    Squash and apples baked together are a great side dish too!
    Love fall and winter soup making. ;)
    Would love to see Sid curled up on the deck–what a sweetie!!

  12. Maggie Yount
    October 24th, 2016 @ 11:18 pm

    Butternet squash soup is my favorite too! I also love broccoli soup, and I want to make the curried cauliflower one now!

  13. mlaiuppa
    October 25th, 2016 @ 2:38 am

    I’ve been working on developing my own recipes for split pea and cream of tomato.

    I have a few from some vintage Sunset cookbooks that I go back to. One is a broccoli and barley soup I particularly like.

    Once I made my parents a cauliflower soup for their birthday (because I had sent away for abalone and needed a first course). It involved putting a scallop in the middle of the soup plate with a dollop of caviar and a drizzle of lemon oil. It sounded a bit weird but all together it was very nice. The caviar lent just enough salt and the lemon oil brought it all together as the scallop was a bit on the sweet side and the cauliflower a bit bland.

    I’ve got a family lentil soup recipe that I like on cold days.

    I find I can cook any bean in a stock by adding a clove of garlic, olive oil, a roma tomato cut in quarters and a bay leaf. Salt and pepper to taste at the end and then remove the bay leaf and the garlic clove.

  14. Rebecca
    October 25th, 2016 @ 3:29 am

    Thank you! I’ll give the recipe a go :P

  15. Amanda M
    October 25th, 2016 @ 7:48 am

    Sid desperately wants to be a House Cow™. ;D I cracked the french onion soup code, so now I make that a lot. The secret? Ignore the onions. (Link in my name.) Ignore the heck out of them, and they turn tasty. ^_^

    I miss making my cornbalaya, but TWICE now, my corn chowder bases have been discontinued. First Amy’s, then Olde Cape Cod. ugh. x_x It was so good. Corn chowder + chorizo + shrimp + onion + red peppers + okra. *sniff* Wolfgang Puck’s corn chowder isn’t -bad-, but it’s not as -good-. Oh well.

  16. shreve
    October 25th, 2016 @ 10:38 am

    A ~ omg, your comment reminds me of ANOTHER amazing soup –

    SOOOOOO GOOOOOD! I missed corn season this year, being on the road with SBB, and didn’t make any…. SOB. It is true heartbreak.

    FOS was my very favorite soup growing up, and I’ve not eaten it in over a decade (omitting the crouton + cheese is not OK with me). But now that GF bread has made strides, I think I shall try your recipe – thanks!!

  17. Theresa Szpila
    October 25th, 2016 @ 12:09 pm

    My mouth is watering! It is definitely soup time and I’m looking forward to eating all kinds all winter long. Thanks for the recipes and suggestions. Happy slurping to all!

  18. Theresa Szpila
    October 25th, 2016 @ 12:12 pm

    P.S. Congrats on the new member of the Farmily. What an adorable red kitten – reminds me of Eli. What is the new baby’s name?

  19. LMorris
    October 25th, 2016 @ 12:58 pm

    That eye in the sky/cow face cloud you were gazing up at last week is totally Frisco, horns and all. And then the orange kitty. These are something. The universe is hugging you.

  20. bp
    October 25th, 2016 @ 9:16 pm

    Re: #orangekitten

    Jr. Has arrived, evidently.

  21. Vanessa Horman
    October 26th, 2016 @ 6:24 am

    Those chaps tho!! **sigh**

    Can’t wait til the calendars are available!!

    I’m so hungry for some soup now….think I’ll do some experimentation this weekend :-)

  22. Amanda M
    October 26th, 2016 @ 7:57 am

    Ooooooooooooooooooooooo, I’ll have to give that chowder a try! I need to get a proper blender. My stick blender isn’t the awesomest at really pureeing things.

  23. Eni
    October 28th, 2016 @ 6:55 am

    Thank you so much for sharing these recipes. I still regularly make (and absolutely adore) the truffle mac & cheese recipe you shared with us years ago, so I’m very excited to take a peek at these!

  24. Po
    November 1st, 2016 @ 6:36 am

    I made your butternut squash soup yesterday (used chicken broth). Wow is it ever good! Thanks so much for the recipe.

  25. Hellohahanarf
    November 1st, 2016 @ 10:10 am

    Ohmydog, I can’t wait to get home this weekend and make the butternut squash soup! I had no idea it was so easy! Traveling for work so much has me craving soup. I really appreciate you sharing your recipe for one of my favorite soups. You rock!

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