Fall Soup Recipes

Roasted cauliflower soup is awesome. DON'T taste the cauliflower after it's roasted and before it goes into the soup. You will end up with NOTHING left for the soup.

Don't ask me how I know this.

I was trying to relax with a drink damn it! Now I feel guilty about the butternut squash I bought Saturday. I guess I will start cutting them up for a bisque. If I don't do it now, it will be back to 80F by Wednesday.

I'm with you guys here, cold weather, football on the tube and soup on the stove, it doesn't get any better than that.

My favorites are:
Chicken barley
Eggplant and roasted red pepper
vegetable beef
French onion
tortilla
Baked potato
cheese and beer
clam chowder
chicken/andouille or seafood gumbo
crab bisque
Oyster Rockefeller

I made a BBQ shrimp soup last year that was pretty good but I need to work on it.

Depending on ingredient availability I will make everyone of these sometimes this winter.

Of course I'll have lots of my crusty breads to go with them.

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Fall Soup Recipes

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My Tuscan white bean recipe that you so graciously posted in the TD.com recipe thread is a homerun.

Anything from Essential Pepin is going to be devoured in the BRnet house.

Martini, turtle soup recipe...what ya got?
The Commmander's one?

Need bacon, diced Irish potatoes (peel or not, your choice), sliced sweet onion, butter, redfish filets, heavy cream (half and half works too, but not as good), seasonings of choice, worchestershire sauce, hot sauce of choice. Ammounts vary to serving size. I never measure anything, pretty much.

Fry bacon in a big pot, leave grease, remove bacon for later. Layer the bottom of the pot with taters and onions. Season with salt, pepper and garlic or whatever you like. Make layers of this up to about 1/2 of a pot, then put the redfish filets on top. Pour in the cream, dash in the worchestershire and hot sauce up to about 3/4 of the pot. Cover and cook on meduim low heat. Don't stir for a while so it all sets up. Fold more so than stir later when the taters are good and soft. This will break the filets up into chunks.

Top it with the crumbled bacon. Good stuff!

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It's like candy.

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It is. Addictive candy.

My biggest strength and also my biggest weakness in soup making is that I wing it, based on a general idea for the soup and what I find in the fridge. I have made some delicious soups that will never be repeated. Sometimes I try to write down what made it work, but really, not often enough.

Wild rice & barley is a good one.

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My biggest strength and also my biggest weakness in soup making is that I wing it, based on a general idea for the soup and what I find in the fridge. I have made some delicious soups that will never be repeated.

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I made an awesome tuscan style chicken one last year. I didn't think it would turn out good so I didn't pay much attention to how I did it, just hoped it would get us through dinner and my soup craving that day. It was awesome and I don't remember what I put in it.

Re: roasted cauliflower.

Please elaborate. Just cut into bite sized pieces, coat with olive oil and salt then bake?

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Re: roasted cauliflower.

Please elaborate. Just cut into bite sized pieces, coat with olive oil and salt then bake?

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I break them up into chunks. Sometimes, I just roast the entire head. Either way works. I put them in a ziplok bag, pour in a little olive oil, shake them up and sort of grease all of them with my hands through the bag. I pour them on a baking sheet lined with nonstick foil, sprinkle with kosher salt and pepper and roast on about 450 until they caramlize in spots and reach the color of my personal liking. I sample them throughtout cooking because I can't help myself, so I cook a lot of it at once. Might take 20 minutes. Then, serve. I do broccoli the same way, along with asparagus and a lot of other vegetables. Good stuff and very low carb or maybe even no carb. Can't remember.