Monday, November 3, 2008

Scarburough Faire Fall Soup

This picture doesn't nearly look as good as it does in the bowl.

So C and I were cooking down the raw pumpkin scraps that were taking up too much space in the fridge to make pie, and realized we didn't have enough ingredients, so we decided to just drain it off and put it away till later. That left us with several cups of pumpkin juice after all the puree was squeezed like so much orange cheese. We were going to toss it, but C said 'I bet this'd make a nice base for soup'-- and buy did it ever!

Here's what we did:
In the soup pot, we sauteed an onion, a miscelaneous shallot and about six cloves of garlic in butter and oil with maybe a teaspoon of sugar and some salt until they carmelized all over the bottom of the pot.

We added one-ish carrot (it's the leftover other half of that giant carrot, that I'd chopped for a previous meal and then didn't need), and two stalks of celery, and sauteed that for a bit to get them softening a little.

In goes the pumpkin juice and an equal amount of chicken stock from the ever-present chicken boiling we do almost weekly.

Then a massive sweet potato, six redskin potatoes, one stalk of broccoli and it's stem, four or five sliced mushrooms, a handful of frozen veggie mix (the kind with greenbeans, limas, peas, corn and a little carrot). Seasoned it with more salt and alot alot alot of pepper, parsley, sage, rosemary and thyme (hence the name!), and cooked it until the potatoes were soft; every thing else was done just before, and had reached that perfect level of soup-softness.

It thickened up some as the potatoes cooked, and all the spooning broke up the sweet potatoes and thickened it a little more. It came out just a little sweet, a little roasty (I'm assuming from the carmelizing), and the first sip reminded me of a corn chowder but lighter as there's no cream at all. After that, it was a nice balance of salt and sweet and peppery and herbal, and the veggies were all perfect.

This one's definitely a keeper.

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