#FRIDAYFOOD #Fall Soup Part 2


landscape-1454611443-olive-garden-soup-1Alright, I am in the mood for a few different kinds of fall soup, and the husband, Pepper, doesn’t like change. He likes what he likes. Until he is introduced to something new. Then it is a struggle, just like a kid!

For a short time during round one of chemotherapy, we had a food prep service in Starkville help us out with a few meals. I was great, and it challenged our “gourmet palette.” (Unfortunately, they have closed up shop) On of those “challenging” nights was a soup with potatoes and sausage and kale. KALE. It was tough to try, just based on looks, but it smelled GREAT and was awesome once we took a chance. Most already LOVE Zuppa Soup, because when asked on Face book and Twitter, tons of people responded that it was one of their favorites!

Stephanie Simpson Galloway and her family are going Gluten-free these days, and they have found a recipe to have their favorite Zuppa Tuscana and still stick to their meal plan.

ZUPPA TUSCANA

6 slices Bacon

1 lb. Ground pork sausage

1 tsp Garlic

2 cup Kale

3/4 cup Onion

1 cup Potatoes

4 cups Chicken broth

3/4 cup Whipping ceam

Cook your sausage in a large skillet and brown over medium heat. Drain and set aside.Place your onion and bacon to the skillet and saute over medium heat until the onions are translucent. Place sausage, onions, bacon and garlic in your crock pot along with broth and potatoes. Cook on low for 4-6 hours. Add your kale and whipping cream to your crock pot and stir before serving.

Another soup that friends such as Johnnie Sue Cooper Wijewardane, Traci Alford McLendon and Angela Byrd suggested was Butternut squash soup – and I want to try it this Fall. I have never had it.

Butternut Squash Soup

One 2-to 3-pound butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock

nutmeg

salt and freshly ground black pepper

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Angela Byrd does make Butternut Squash Bisque at home, but she also it at Walmart the other day “that was good!” So find wonderful Fall soups where you can!

  • Jennifer Burt Nix said she has an amazing Chicken and wild rice soup.
  • Kimberly Cleveland loves Lasagna soup.
  • Cori Hathcock Bailey said she loves Chicken tortilla soup and she is “gonna be making it next week for sho!!”
  • Nancy Wade Davis, Mary Yeatman and Karren Beckwith love tomato soup, and Sue Salley loves Tomato basil. Mary Catherine Finch Carmichael loves tomato soup with PBJ sandwich!! Donna Pearson loves a grilled cheese tomato bisque like they make at The Tracks…. “mmmmm delicious!”
  • Tina Heath loves soup! One of her favorites is Commander’s Palace – “spicy, but not chili or taco tasting and it’s oh so wholesome!”

Do you have a favorite Fall Soup recipe? Email me at gwenwoodssisson@yahoo.com.

 

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