Scrumptious soups that will “bowl” you over

– Random Writings: Column by Rebecca Lindquist –

The recent cool weather has officially put me in soup season mode. Nothing is more satisfying or comforting, than a mouth-watering aroma permeating the house, as soup gently simmers on the stove. It’s also the perfect opportunity to make use of all the fresh vegetables harvested from the garden.

There are a multitude of ways to reap the benefits of newly harvested produce. Freezing or canning are probably a couple of the most popular methods. Vegetables that have been chopped and placed in the freezer, in preparation for later use, can be a real time saver.

Different ways to enjoy this bounty all year long, include adding them to soups or casseroles, and dressing up side dishes. Another tasty variation, is roasting them in the oven, with sea salt and olive oil drizzled over the top.

If you have a bumper crop and have shared your plentiful bounty with family, neighbors and friends, and still have an abundance of these homegrown goodies, local food pantries are always appreciative of fresh fruits and vegetables to share with clients.

Even setting boxes filled with these delightful edibles, and placing them near your mailbox or at the end of your driveway, will eagerly and gratefully be received by passersby, who may not have the space to plant a garden.

Here are a couple recipes to help use those hand-picked ingredients, while tempting your palate and teasing your taste buds.

Harvest Potato Soup: 2 Tbsp. butter; 2 onions, chopped; 2 diced carrots; 1 stalk celery, diced; 2 cloves minced garlic; 1 c. cauliflower florets; 1 c. diced zucchini; 6 large potatoes, cubed; 3 c. vegetable broth; ¼ c. evaporated milk; ½ c. corn kernels; 1 tsp. paprika; 1 tsp. chopped fresh dill; salt and pepper to taste; ½ c. shredded cheddar cheese; ½ c. chopped fresh parsley Directions: Melt butter in a stockpot over medium heat. Cook and stir onions, carrots, celery and garlic in hot butter, until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.

Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer, until potatoes are just tender, 15 to 20 minutes.

Pour milk into a blender and ladle about 2/3 of soup into blender, working in batches, if needed. Cover and hold lid down, pulse a few times before leaving on blend, until smooth. 1 to 2 minutes.

Pour pureed soup back into stockpot, stir in corn, paprika, dill, salt and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with cheddar cheese and parsley.

Slow Cooker Potato Soup: 10 slices bacon, cooked and crumbled; 3 c. chicken broth; 2 lbs. potatoes, peeled and diced; 6 minced garlic cloves; 1 Tbsp. dried parsley; 4 Tbsp. butter; 1/3 c. flour; 1 (12 oz.) can evaporated milk; 2 c. shredded sharp cheddar cheese; 1 c. sour cream.

Add potatoes, garlic, bacon, parsley and chicken broth to slow cooker, season with salt and pepper. Stir and cook for 6 to 8 hours, on low.

Once soup has cooked, add butter to medium saucepan, over medium heat and melt. Whisk flour until completely combined and gradually add evaporated milk. Whisk flour mixture until smooth. With low heat setting, let mixture cook until it simmers, getting thick.

Immediately add mixture to slow cooker, stir in cheese and sour cream. Continue cooking on low, for additional 30 minutes.

These soups are hearty and delicious by themselves or with slices of thick, crusty bread, warm from the oven.

Bon Appetit!