Monday, September 24, 2007

Stews and Soups

This weekend even though it was the last hot days of summer I got into the fall mood and started making some soups. Saturday night I made jambalaya for JP and Peg and Sunday I made butternut squash soup for M&J. The recipes below were all adapted from information from friends, family and our CSA.
Quick Garlic Bread
1 loaf ciabatta
2 garlic cloves
1/4 to 1/2 cup of olive oil
-blend olive oil, basil and garlic
-spread on ciabatta and grill
-top with shaved parmesan

Butternut Squash Soup
1 butternut squash, halved peeled and cubed
1 celeriac root
2-3 carrots
1 yellow onion
3 cloves of garlic
5 sprigs of thyme
1 box chicken stock
1 can canelli beans or northerns
2 cups swiss chard cleaned and chopped
4-5 pieces of bacon cooked and chopped
-saute squash, celeriac root, carrots, onion garlic and thyme until tender
-Add broth and boil
-In batches blend soup
-Put back in soup pot and add beans, swiss chard and bacon
-season with salt and pepper

Art's Quick Jambalaya
3-4 chicken breast cubed
2 pieces of bacon roughly chopped
1/2 cup of olive oil
1/2 cup of flour
4-5 tomatoes
4 celery stocks
2 carrots
1 yellow onion
2 red peppers
salt, pepper, paprika and creole spices
3/4 cup of white rice
spicy sausage
1 box chicken stock
10 okra or bag of frozen okra
-Heat bacon in soup pot and add chicken to brown
-Remove chicken and bacon and place on plate for later addition
-Add olive oil and flour to pot remembering to scrap up remnants from browning
-Stir continuously to form roux and cook until dark carmel color
-Add veggies and spices and coat with roux
-add stock and bring to a boil
-add rice turn to simmer and cover, cook for 20 minutes or until rice is tender
-add sausage and okra and cook for 5 more minutes
-add salt pepper and hot sauce to your liking.


Janet said...

That butternut squash soup looks incredible. I think I'll try that, my kids love pumpkin soup in the fall, but this one looks even healthier.

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