Sunday, September 22, 2013

Sorry for not getting this out to you yesterday, but my knee had me in so much pain, I ended up going to bed much earlier than I had planned on doing.  But I am here bright and early and I will gladly post a few recipes today to make up for yesterday.  I created a recipe that is my version of "sloppy joes"...it was made in a slow cooker and tasted fantastic!  I will post that recipe as well.

Here goes, this is my updated/upgraded version of that Fall harvest/pumpkin soup from the other day.  This is even better than the recipe I posted before.

Fall Harvest Soup:

Salsa:
2 crisp apples (preferably Granny Smith or Red Delicious)
1/2 large onion, diced
3tbsp honey
1/2 c dried cranberries (or a mix of cranberries/blueberries/pineapple, etc.)
1tsp chili powder
1tsp ground cinnamon
1tsp apple cider vinegar or lemon juice
1tbsp brown sugar

Mix all together in a small bowl, cover and set aside.

Soup:
1pkg bacon, rendered, drained, crumbled. (or 1pkg of your favourite johnsonville brats, diced)
2tbsp olive oil (to coat bottom of pan)
2tbsp butter or margarine
1 bay leaf
2 ribs of celery with green tops, finely chopped( or 2 leeks)
1 1/2 lg onion, diced
2 green bell peppers, diced
salt and pepper to taste
3tbsp flour, to thicken. (can be omitted, depending on how thick/thin you want your soup)
2tsp poultry seasoning (or a mix of thyme/basil/finely chopped rosemary and sage)
2 cups potatoes, parboiled and diced
1tbsp sriracha sauce (or your favourite hot sauce to taste)
1tbsp ground cinnamon
1tsp allspice or mix of ground clove/nutmeg and ginger
6-8 cups chicken stock(I make enough prepared low sodium chicken bouillion for this step)
2 cups heavy cream, i have used lowfat evap milk for this step(this can be omitted and the soup will still be wonderful)
1/2 teaspoon of chili powder(or more to taste)
2tbsp honey
2tbsp brown sugar

Heat a stock pot over medium to medium high heat. Add the oil and melt the butter. Add the bay, celery/leeks, bell pepper and onion.
Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, herbs, spices and hot sauce, to taste. Then cook for another minute.  Whisk in stock and honey, bring to a boil. Whisk in pumpkin, by large spoonfuls.  Add the potatoes, at this point. Simmer soup for ten minutes to thicken a bit.  Add cream (evap milk) if you are including this ingredient.  Reduce heat to medium low. and let soup simmer for about a half hour, covered.  Serve topped with the apple cranberry salsa, bacon and sour cream.

Soup can be left chunky or can be pureed at this point in time.

Note:  I cooked the soup in a large crock pot, and let cook on high for 5-6 hours.  It seemed to give it an even better flavour!



No comments:

Post a Comment