End of Summer Celebration Soup

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  or the equivalent of "Better than Bouillon".
• 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)

Add

• 3 medium 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.

Finish by:

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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