Tuesday, October 12, 2010

Cream of carrot soup for savory fall appetites

Yes, it's fall. YES. Let me say that a bit more emphatically.


Ahem. Sorry about that. It's my favorite season of the year, hence the enthusiasm. Not only do most of my allergies subside because rain starts to fall, but I also get to make great things like soups, stews and briskets. I mean, come on! What could you not love about fall? Snow will soon fall and the days become shorter, meaning cuddles with animals on the couch become obligatory rather than suggested.

This is one of my favorite "Hey it's fall, can you believe it?" recipes along with savory muffins that will make you swoon.

Cream of Carrot Soup
Adapted from Evan's Kitchen Ramblings

2 tbsp. butter
1 small onion, finely chopped
1 1/2 lbs. carrots, peeled and thinly sliced
1 potato, peeled and thinly sliced
1 clove garlic, minced
4 cups chicken stock (can use veggie stock)
Lots of fresh ground black pepper
1/4 cup whipping cream
Salt to taste

1. Melt butter over medium heat. Add onion, garlic, potato, and carrots; cook through for 5 minutes. Add stock and pepper and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes.
2. Remove from heat, add whipping cream, salt, and a bit more pepper. Blend mixture in a blender or with an immersion hand blender. Serve immediately.

Bacon Cheddar Chive Muffins
From AllRecipes

6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.

3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.

4. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

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