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Great Fall Soups

Written by Rebecca Christian

Has cooler weather put you in the mood to make soup? A fun thing about editing our Cooking School feature is that I occasionally get to go down to our shiny  Test Kitchen and try the recipes we're including in our stories. Here are a couple of  recipes for soup that I especially liked.

Sweet Potato and Green Apple Soup
Slicing the sweet potatoes into “planks” allows more surface for caramelization
when roasting. Try this technique when serving sweet potatoes
as a side dish.

• 1 large sweet potato, peeled, sliced lengthwise into 1/2-inch-thick “planks”
• 1 tablespoon olive oil
• Kosher salt and ground white pepper
• 1/2 cup unsalted butter
• 1 cup chopped onion
• 1 cup peeled, diced rutabaga
• 1 Granny Smith apple, peeled, cored, diced
• 1 quart chicken stock or reduced sodium chicken broth
• 1 cup whipping cream
• 1-1/2 tablespoons pure maple syrup
• 1 recipe Maple Cream (below)
• 1/4 cup croutons
• 1 tablespoon thinly sliced green onion

Preheat oven to 400°F. Line baking sheet with parchment paper; place sweet potatoes on
prepared sheet. Drizzle with olive oil; sprinkle lightly with kosher salt and pepper. Roast
30 minutes or until tender.

In large saucepan melt butter over medium heat. Add onion, cook and stir 3 minutes. Add rutabaga and apple; cook 3 minutes more, stirring occasionally. Add chicken stock and sweet potatoes. Bring to boil; reduce heat and simmer, covered, 20 minutes.

Remove from heat; cool slightly. Process until smooth with an immersion blender (or blend or process mixture 1/2 at a time in blender container or food processor). Return mixture to saucepan. Add whipping cream and maple syrup. Season to taste with kosher salt and ground white pepper. Cook and stir until heated through. Top each serving with Maple Cream, croutons, and green onions. Makes 6 servings.

Maple Cream:

In chilled mixing bowl beat 1/3 cup whipping cream on high speed of electric mixer until soft peaks form. Add 1 tablespoon maple syrup, and dash each of kosher salt and ground white pepper. Beat just until stiff peaks form.

Harvest Corn Soup
12 large ears of fresh sweet corn
1-1/2 cups chopped sweet onion
3 tablespoons butter
5 cups chicken stock or chicken broth
3 tablespoons whipping cream
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 green onion, bias-sliced
1 teaspoon canola oil
1 large fresh tomato, peeled, seeded, and chopped
2 tablespoons chopped fresh sage Sauteed scallops or shrimp (optional)*

Scrub corn with stiff vegetable brush to remove silks. Rinse under cold running water. Place one ear of corn at a time in shallow pan. Holding corn at an angle, use sharp knife to remove kernels. You should have about 8 cups of corn.

In 4-quart Dutch oven cook onion in hot butter 5 minutes or until tender. Add corn; cook just until heated through. Add 3 cups chicken stock. Bring to boiling. Reduce heat; simmer, uncovered, 20 minutes. Cool slightly.

In blender or food processor process corn mixture, half at a time, until smooth. Strain corn mixture through wire mesh sieve, pressing with back of spoon. Discard solids.

Return corn puree to Dutch oven. Add remaining chicken stock. Bring to boiling. Reduce heat; simmer, 5 minutes, stirring frequently. Stir in whipping cream, salt, and pepper.

In large skillet, cook green onion in hot oil over medium heat 1 minute or until onion turns bright green. Stir in tomato. Cook and stir until just heated through. Serve soup topped with tomato mixture, sage, and scallops or shrimp, if desired. Makes 6 servings.

* Cook 12 small scallops or 12 medium peeled and deveined shrimp in hot olive oil 2 to 4 minutes or until scallops or shrimp are opaque .

 

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