Roasted Vegetable Soup with Crispy Prosciutto

 Blogger's Note:  I wrote a post for this recipe several days ago and linked it to Pinterest and fb; somehow (??) the post disappeared.  Never happened before and hope it never happens again.
Here's the new shorter version.  I apologize if you've been looking for this recipe and it wasn't here!
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When I make a dinner that includes roasted vegetables (see below), I always make an extra big pan full of just vegetables so I can make this soup.  It's luscious, filling, healthy (even with the prosciutto) and is a whole meal if you add rolls or whole wheat crackers and maybe a little cheese.  The soup itself comes together quickly since most of it is already cooked.

Certainly this makes a beautiful, make-ahead first course for Thanksgiving (or any) dinner, as well.  Bring it to a potluck gathering in a crock-pot and plug it in out in the dining room or living room away from the maddening kitchen crowd.  It could also be a main course if you'd like something light or if you're cooking for someone who either can't chew or must be on a largely liquid diet. Skip the prosciutto and add a little grated Parmesan if needed.

For a vegan or vegetarian version, use vegetable stock and garnish with fried sage.  Try this:

Tomato-Carrot Soup for Easter or Passover--A Light and Easy First Course

Up next in the blog is a simple, yet incredibly tasty soup I made out of on-hand ingredients to preface a meal of steak with oven-browned potatoes accented with burnt onions and roasted asparagus. If your meal is easy and nearly instant, as was this, or is a holiday meal elsewhere,  what a good time to make a first-course soup. Get ready for, “Oh, you made SOUP?!” 

Butternut (and other) Squash Soup

Ladle into your prettiest bowl and be happy.

 I know.  I know.  Everyone and her brother makes butternut squash soup in the fall.  And I do, too.  In November, I mean.  As a first course for Thanksgiving dinner.  That soup holds roasted pears and apples, bits of flyingly fragrant ginger and garlic, and is served with a small glass of Riesling to open a beautiful meal.  It might even have a drop or two of real cream as a garnish.

But this soup is not that long-winded, almost poutingly full bowl of autumnal bounty.  This soup is a 1-2 punch meal, light but nutritious and perfect for dinner with a bit of cheese and bread.  Almost better warmed up in the microwave at work the next day. It makes use of the rest of the zucchini (geez) or yellow (summer) squash, but takes into account the winter squash you couldn't resist at the market. Freeze a bowl or two for next week and you're done and feeling rich.  Here's the drill:
 

Chop your veg, season, and saute in a bit of oil.

Add the butternut squash.

2 quarts of stock and bring to a boil, then simmer until veg are tender.

 

Puree with an immersion blender (or in food processor blender)--or not.  It's tasty chunky, too.

 Butternut (and other) Squash Soup

2T olive oil
1 cup each chopped onion and celery
1 each:  small-medium zucchini and yellow (summer) squash, diced--no need to peel
1/2 cup chopped carrot
2 cloves minced garlic
Kosher salt and freshly ground pepper
Pinch of crushed red pepper
2 T fresh thyme, divided (or 1 1/2 tsp dried thyme, divided)
1/2 cup chopped fresh parsley
1/4 tsp ground ginger, optional
2 -3 cups chopped and peeled butternut squash
2 qts chicken or vegetable stock (plus or minus)
1/2 cup plain Greek yogurt, optional or 1/4 cup grated Parmesan cheese

In an 8-10 qt soup pot, saute over medium-high heat onion, celery, zucchini and yellow squash, and carrot until softened.  Add garlic and season liberally with salt and pepper.  Add crushed red pepper and 1T fresh thyme (or 1 tsp dried thyme), parsley, and ginger.  Cook, stirring, another minute or two.  Stir in butternut squash and cook a few minutes, stirring.  Add broth, stir well, and bring to a boil.  Reduce heat and simmer until vegetables are all tender--15-20 minutes.  Taste and adjust seasoning.  Puree with immersion blender or food processor or blender, if desired. If too thick, add a little more stock. If too thin, set back back on stove to simmer until reduced and thickened.  Ladle into bowls and garnish with a bit of thyme and a spoonful of Greek yogurt (or a sprinkle of Parmesan) if desired.  Serve hot.

Note:  This is a lovely meal for an ill friend. Go easy on the seasonings and check about the yogurt.

Have fun cooking and taking care of yourself,
Alyce

Black-Eyed Pea Soup with Yellow Pepper Salsa and Coffee Cup Cornbread

An hour's time... a small pot of soup just for you

Your Coffee Cup Cornbread

 One of the things people (solo cooks or other cooks) often say to me is, "I just never know what to cook."  Sometimes this is an excellent cook talking and other times it's someone who seldom wields a spatula except to shake it at fools or make a grilled cheese.

To know what you want to cook isn't as important as just going ahead and cooking.  People who cook daily don't always know what they want.  They peer inside the frig or freezer and bang the cabinets a few times, wondering what's to eat.  Or they jump in the car and run to the store, only to wander around aimlessly until something strikes them.  Everyone does this...experts and beginners.    More important is to have a head-start on the process

• by maintaining a pantry of some sort
• by making a habit of shopping a couple of times a week for fresh food and specials
• spending some time thinking about what you'd like to cook and what you're willing to cook (often two very different things)
• having access to recipes or cookbooks

This means you will have already made a time and financial commitment to feeding yourself well, which is an effort well worth the time.  If you can't think of something that looks worthy of the Food Network or your favorite expensive restaurant, then that's exactly how it should be.  We all can't eat like that every day (nor should we) and what's cool is that you jump in and make something.  Anything.  Something like:

Corncakes...using the recipe for cornbread on the cornmeal container.  Why not?

• Huevos rancheros (Fry up eggs and put them on tortillas with salsa and some shredded lettuce, tomatoes, beans and cheese...)
• Broccoli salad (Just like at Whole Foods...broccoli, mayo, nuts, raisins...maybe a little soy sauce or curry)
• Fried rice (Last night's Chinese take-out rice leftover..cook some eggs and push them to the side, then add chopped garlic, celery and carrots (cook 'til tender), throw in  the cooked rice and soy sauce or stir fry sauce, let it cook a couple of minutes more and--top with chopped green onions if you have any.)
• Black Bean Soup (Saute onions and garlic, add drained black beans, toss in a sprinkle of cumin, a couple of cups chicken stock, salsa and hot sauce.  Top with sour cream if it's in the frig.)
• Turkey burgers (You  made patties and froze Italian-seasoned Jennie-O; you also keep frozen whole wheat bun or wraps in the freezer.  Some sliced tomatoes finish the meal.)
• Omelet and whole wheat toast (Made with the cheese that's starting to mold and the cold asparagus you cooked the other day and didn't finish.)
• Fried corncakes served up with the chili you brought home from Wendy's. (Follow the directions on the cornmeal canister, add chopped onion  and fry up big spoonfuls in butter or olive oil.  After one side is golden, turn and cook the other side.)