soup weather

[Christa Holland-Anderson]

here are some great soup recipes for these cooler days:

Thick Eggplant and Onion Soup with Orzo
Farmer John's Cookbook

2 T. butter
2 large onions, thinly sliced
5 c. chicken or vegetable stock
1 medium eggplant, peeled, chopped (4 cups)
1 small zucchini or yellow summer squash, thinly sliced
1/3 c. tomato paste
1/4 c. dry red wine
1 clove garlic, minced
1/2 t. sugar
1/4 t. salt
1/4 t. pepper
1 1/2 c. orzo
3 T. basil
freshly grated parmesan cheese

Melt the butter in a large pot over medium heat.  Add the onions, cook until tender but not brown, 5-7 minutes.

Pour the stock into the pot.  Add the eggplant, zucchini, tomato paste, wine, garlic and sugar.  Bring the ingredients to a boil, reduce heat to a simmer.  Simmer until vegetables are almost tender, 20-25 minutes.

Add the orzo and continue to simmer just until the pasta is tender, about 7 minutes.  Remove the pot from heat, stir in the basil.  Let stand for 5 minutes.

Ladle into bowls and top with cheese.


Rich Summer Fennel Soup
Farmer John's Cookbook

Bouquet Garni: 1 sprig parsley, 1 bay leaf, 1 sprig thyme

Soup:
2 T. butter
2 T. vegetable oil
1 medium onion, sliced
1-2 cloves garlic, crushed
1 fennel bulb, roughly chopped
1 large carrot, chopped
1 medium potato, peeled and cubed
2 medium tomatoes, peeled, seeded and chopped
3 c. vegetable or chicken stock
1/4 c. heavy cream
salt and pepper
fresh parsley

To prepare the boquet garni, tie together the herbs in a piece of cheesecloth.

Heat the butter and oil over medium heat.  Add the onion, saute for 1 minute.  Add the garlic, saute for 1 minute more.

Stir in the fennel, carrot and potato and cook for 5 minutes.  Add the tomatoes, stock and bouquet garni.  Bring to a boil, reduce the heat to a simmer.  Cover and cook over low heat until the fennel is very soft, 30 minutes.

Discard the bouquet garni.  Let the mixture cool slightly and puree it in batches in a blender or food processor.

Return the soup to the pot and stir in the cream.  Heat over low to medium heat, do not boil.  Season with salt and pepper.  Garnish with parsley.