A great bowl of soup is the stuff of angels and the food of hospitality.
Do not neglect to show hospitality to strangers, for thereby some have entertained angels unawares.
So celebrate the fall by gathering some friends or some soon-to-be friends, break a hot crusty loaf and pass a pot of this great soup around the table!
End of Summer Celebration Soup
with carrots or winter squash
Use equal amounts of carrot or winter squash to the quantity of onion. We used 5 large onions and 5-6 lbs of carrots-shredded in the food processor but you could use 12 cups of cubed winter squash instead of carrots.* If you use winter squash, cut it into 1 inch raw cubes (having removed the skin and seeds of course)
Sauté in a large soup pot with:
- ½ cup of olive oil
- 5 med. size onions- diced
- 2 cups of chopped celery (the more leaves the better)
- 1 tsp sea salt
- 1 tsp black pepper
- Zest from a whole lemon
- 4 cloves of garlic
- Handful of fresh oregano*
- 1 tsp fresh thyme (1/2 the amount if it’s dried)
*If you’re cooking with winter squash instead of carrots you could use sage instead of oregano.
Once the onion smells sweet and is well sautéed add:
- an equal amount of shredded carrot (or cubed winter squash) for the onion you have sautéed
- 2 cups of dry white wine
- 2 quarts of chicken stock
- 1 cube of butter
Simmer until the veggies are soft. You might have to add more liquid. (water is fine if you don’t have more stock)
- 3 med. size, roasted mild peppers-sweat to remove the outer skin, seeded and diced
Puree the entire mixture w/ an immersion blender or, in small increments puree in a blender and then return to the large pot.
Bring the soup up to simmer, taste for salt, adding more if needed and stir in the juice from ½ lemon.
If you have the veggies now and the company later you could freeze the soup at this point and add sour cream just before serving.
Adding 2 cups of cultured sour cream-we use Nancy’s Sour Cream. Stir well and bring the whole pot to a slow simmer. Don’t boil!
Serve and enjoy!
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