Tag Archives: simple soups

Recently I have shared several simple soups: Irish Yellow Broth and Chicken Pot Pie Soup. Both are delicious and I enjoy making them in the fall and winter. To me the arrival of cooler weather means more opportunity to enjoy simple soups! I love being able to take a few ingredients from the garden and create a wonderful, nourishing soup that we can enjoy for lunch or for a simple supper.  It’s better if I can make extra and freeze some to enjoy later. Butternut Squash Soup is another family favorite. This delicious soup has curry in it as well as leeks. I usually grow both leeks and butternut squash in my garden so this is a perfect soup to use up some of my garden harvest. In just a short amount of time you can enjoy a bowl of this soup. I hope you enjoy this recipe as much as we do!

 

Butternut Squash Soup

1 butternut squash, peeled and cut up

1 sweet potato or a large baking potato, peeled and cut up

3 large leeks cut up (white part only)

3 garlic cloves, minced

3 shallots (didn’t have any shallots so used onions)

1 stick of butterfall vegetables, leeks, garden

Sauté the squash, sweet potato,  leeks, garlic and shallots in the butter until they have a soft consistency.winter squash, butternut squash, prudent pantry

Once the ingredients are soft add the following:

Salt and pepper to taste

1 tsp cumin

1 TBSP curry powder

32 oz chicken broth

 

Simmer until the squash is soft, and then puree the soup with a blender or an emersion blender. When it is smooth and free of lumps add:

2 cups of heavy cream (I only used 1 cup of milk).soup, fall, vegetable

 

Serve warm with a nice loaf of bread or sprinkle with croutons ! Perfect for those cool fall days!Simple Soups

The end of summer comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Early fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a simple fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious!

Simple Soups: Irish Yellow Broth

Ingredients:
2 Tbsp butter
1 onion, finely minced
1 celery stalk, minced
1 carrot, finely chopped
2 Tbsp flour
3 ¼ cups homemade chicken stock
¼ cup steel cut oats
1 ½ cups chopped spinach
2 Tbsp cream (optional)
Salt and pepper to taste

Melt the butter in a saucepan and add the onion, celery and carrots. Cook for about 2 minutes or until the onions are soft.vegetables, soup, simple soups

Stir in the flour and cook slowly for 1 minute longer, stirring constantly. Add the steel cut oats.oats, simple soup, recipesPour in the chicken stock and bring to a boil. Lower the heat, cover and simmer for 30 minutes until vegetables are tender. Stir in the chopped spinach and cook for 15 minutes longer stirring occasionally. Stir in the cream, season and stir.Simple Soups, Irish Yellow BrothEnjoy this creamy delicious simple soup the next time you feel a chill in the air. It’s perfect for your lunch or combine it with a salad for a simple dinner.

When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!simple soups, Chicken Pot Pie soup

Chicken Pot Pie Soup

Ingredients:
2 cups potatoes, peeled and cubed
1 cup of carrots, peeled and sliced
1 cup of frozen peas
6 Tbsp butter, sliced
1/3 cup flour
4 cups of whole milk (1% and 2% will work too)
5 tsp chicken bouillon granules
¼ tsp pepper
2 cups of cooked chicken, cubed

 

Directions:

In a soup pot cover the potatoes and carrots with water. Cook over medium heat until tender, about 10-15 minutes. Add the peas and cook until tender, 3-5 minutes. Drain; set the vegetables aside in a bowl. In the same pot melt the butter over medium heat. Stir in the flour; cook and stir until the mixture is golden. Add milk, bouillon and pepper to the butter mixture. Cook and stir over medium heat until thickened. Add the chicken and vegetable and heat through. Makes 5-6 servings.Simple Soups, Chicken Pot Pie soup

The soup is thick and creamy. Perfect for a quick lunch on a cool fall day or serve with a salad and some bread for a complete dinner.simple soups, chicken pot pie soup

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