Pumpkin & Apple Soup

Once again I am trying to emulate something wonderful I had a restaurant. This time it was the Pumpkin & Apple soup at the Barley House in Concord, NH. This is sweeter than I usually like my soup; it was almost dessert. But to have just a cup before our meal was divine.

Pumpkin & Apple Soup

2 apples, peeled and diced

butter

cauliflower puree (see recipe)

2 cans pumpkin

1 tbsp. each cinnamon, nutmeg, ginger and sugar

1 cup chicken stock

1 cup apple cider

1 cup heavy cream

Sauté the apples in butter until they are soft.
Add the cauliflower, pumpkin, spices, chicken stock, and cider.
Heat up for a bit.
Lastly, add the cream and heat.
Put it all in the blender; you may need to work in batches.
Thin with more chicken stock if needed.

That’s it.

Make it a meal: Serve ahead of roasted duck and green beans.

Wine: Cabernet Sauvignon

Potato & Garlic Soup

I thought it was going to be cooler today, so I made soup. This one is full of comfort food goodness. It's smoother and creamier than Este Lauder night creme. Also, I use cauliflower puree to add smooth and creamy without adding fat and calories.

I use potatoes from Maine because my mother and all my aunts are Maine-iacs. They're crazy, too, but that's another story.

Potato & Garlic Soup

4 small potatoes

2 cups chicken broth

1/2 large onion, chopped

3 garlic cloves

cauliflower puree (see recipe)

1 celery stick, chopped

salt & pepper to taste

1 cup half and half

1 tbsp. butter

Put the first 7 ingredients into a crock pot.
Cook on low for 7 hours.
Add half and half--cook for another hour.
Mash mixture with a potato masher and let thicken for another 30 minutes.
Stir in the butter before serving.

Option: Substitute sour cream for butter.

Make it a meal: Serve with Crab Delights (see recipe)

Wine: Chardonnay

Winter Squash & Apple Soup

I call this Harvest Apple & Squash Soup in the autumn, and Winter Apple & Squash Soup in, well, you figure it out.

I first had this made by a local restaurant at a function where restaurants were paired up with retail stores downtown to encourage shopping. As if I need encouragement…I did get nourishment. And a new bag. With matching shoes. And I tried on a vintage fur. I didn’t buy it. I’m going back for it.

Winter Apple & Squash Soup

1 large butternut squash, chopped

2 apples, peeled & chopped

3 cups vegetable or chicken broth

a small handful of rosemary

1 baggie of cauliflower puree, thawed (see recipe)

¼ cup flour

½ stick butter

½ cup or less of cream (I use half & half)

Put the first four ingredients in a pot, bring to a boil, then simmer until squash is soft, about 15 minutes.
Put it all in a blender and puree until smooth.
You may have to do this in batches.
Return it all to the pot.
Add cauliflower, flour, butter and cream.


Make it a meal: Serve with focaccia and steamed broccoli.

Wine: Chardonnay, Pinot Noir, or Rosé

Broccoli & Cheddar Soup

I love soup during the winter season. I eat take them to work for lunch, and they make a great light dinner. Throwing everything into the crock pot makes this luscious soup easy, too.

This creamy soup does not have to be calorie-packed. Use low-fat condensed soups and 1% milk. The cauliflower puree adds creaminess and nutrients without calories. I don't use light cheese, though, since it doesn't seem to melt as well. Besides, divas need to be a little decadent.

Broccoli & Cheddar Soup

1 (10 oz.) pkg. frozen, chopped broccoli, not thawed

1 bag of cauliflower puree (see recipe)

1 can cream of celery soup (or cream of chicken)

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper to taste

Put all ingredients in crock pot in order above.
Turn crock pot on low.
Cook on low for 5-6 hours.
Cauliflower or asparagus can be used also.
If it seems too thick, add more milk.

Options: Try cutting the cheddar with Gouda or Gruyere for a divine taste.

Make it a meal: Serve with garlic bread.

Wine: Chardonnay or Cabernet Sauvignon

Cauliflower Puree

This is such a great idea. Apparently Jerry Seinfeld's wife wrote an entire book about pureeing vegetables. I've been doing cauliflower for years. I got the tip from a fellow diva who is also watching her waist.

Pureed cauliflower adds creaminess without the fat and calories. Add it to soups, mashed potatoes, and macaroni and cheese. Pull them out of the freezer when needed. They only take 10 -15 minutes to thaw.

Cauliflower Puree

1 head cauliflower

2 cups chicken stock

Steam the cauliflower above a potful of chicken stock until tender.
Put the cauliflower in a blender and add chicken stock as needed.
Blend until smooth.
Put into sandwich baggies and freeze.