It’s Fall…time for soup!!!

Ooooh FH, with a little meat-free modification that soup sounds like a winner! *frantically adds items to grocery list* Soup is so addicting…..Poppa Bear and I already polished off our entire pot of split-pea and potato soup (we both had it for lunch, dinner and snacks yesterday =/ ) time to makes some more!

No soup for you!!!!

It may be too cool to put the top down on ‘Ruby’, but that means that it’s perfect weather for soup!!!! I’m making the Pasta Fagioli (on page 1) tonight for dinner and I’m so excited!! (doesn’t take much!!)

That Italian sausage soup looks delish. Must try it!

MULLIGATAWNY SOUP (from Cook’s Illustrated)

Serves 6 to 8.

For freshness, puree some of the garlic and ginger with water in a blender, then leave this mixture in the blender while making the soup. The finished soup is pureed in the same blender, where it will pick up a hit of spicy raw garlic and ginger flavor.

INGREDIENTS

4 medium cloves garlic , 2 peeled and 2 finely minced

1 piece ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons)

1/4 cup water

3 tablespoons unsalted butter

2 medium onions , chopped medium

1 teaspoon tomato paste

1/2 cup unsweetened shredded coconut

1 1/2 tablespoons curry powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 cup all-purpose flour

7 cups low-sodium chicken broth

2 medium carrots , peeled and chopped coarse

1 medium rib celery , chopped coarse

1 medium banana (about 5 ounces), very ripe, peeled, or 1 small boiling potato (about 5 ounces), peeled and cut into 1 inch pieces

plain yogurt

2 tablespoons minced fresh cilantro leaves

INSTRUCTIONS

1. Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.)

2. Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 1/2 teaspoons ginger, curry powder, cumin, cayenne, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth.

3. Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes.

4. Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) Ladle the soup into individual bowls, spoon a dollop of the yogurt over each bowl, sprinkle with the cilantro, and serve immediately.

I made the Pasta Fagioli last night and it was awesomely fantastic!! I’m even looking forward to my lunch today–leftovers!! I even remembered to bring some parmesan cheese to sprinkle on top. I ended up putting about a cup of macaroni in it and used a little more ground sirloin than it called for–it almost hit the rim of my Dutch oven pan. At least I’ll have a lot of leftovers!!

Wow, CatTalk…that recipes reminds me of my gran’s dumpling soup…never had a recipe for she did it from scratch! Thanks, yummy happy memories to rekindle in a pot of Potato Dumpling Soup!

Thanks again Cat…I finally remembered the name too but ?spell as Zachedke Zupa…she also made sorrel soup and dill pickle soup…mmmmm! (I’ll have to google them I guess!)

Oh, yes! That is my very favorite soup! I have never added smoked paprika to it…but what a great idea! I add smoked paprika to lots of things. One of the easiest is adding it to hash browns, or any type of fried potatoes for breakfast.

I made the lemon linguine tonight, MS. I mentioned it in the cafe. I love it…and it is so darn easy!

So, how did the soup turn out with the smoked paprika?

Yeah, I first made it about 4 years ago…love it!

Your dinner sounds delicious, MS!