Peanut Soup

So, clearly the once-a-week goal was too lofty for me.  But hopefully it's a good step in the right direction that I'm blogging about last week's soup while this week's soup simmers on the stove...just in case you thought I had abandoned the project completely.

Last week's soup was inspired after Gretchen Maust posted the recipe on facebook.  Anything with peanut sauce or flavoring instantly makes my mouth water, so I knew it was perfect for my next soup endeavor.  

I set to work chopping peppers, onions (I will try to resist the urge to post pictures of chopped onions every week...but I have a feeling I'm going to get very good at that particular skill!), and garlic and throwing them into my trusty soup pot.

A HUGE can of diced tomatoes went in next...daunting in quantity because cooked tomatoes are just not my favorite thing.  But I decided to be mature and give it a try.  My apprehension grew as I started to add in the liquids and rice...this recipe was pushing the boundaries of my biggest soup pot and I was starting to worry that I'd be dealing with massive soup overflow.  Luckily, I managed to get everything in without any major messes. :)

After letting it simmer it was time to whisk in the peanut butter...an amusing process as I chased huge globs of peanut butter through the pot, trying to whisk strongly enough to separate them while simultaneously doing everything possible to keep all of the soup IN the pot.  Only a video could really do that step justice...sorry.

The final product was delicious, tomatoes and all.  I soaked it up with some hearty sourdough and doled out containers to several friends...there was more than enough to go around!  Once it turned to leftovers I used the immersion blender directly in my soup bowl to cream everything together, and I really think that made it even more delicious.  If I make it again I'll probably do that to the whole pot.  

Peanut Soup

2 bell peppers
2 onions
4-8 cloves garlic (depending on your taste)
2 14-oz cans diced tomatoes
8 cups vegetable broth
2 cups water
½ c. brown rice
1 ½ - 2 cups peanut butter (I used crunchy and the peanuts stayed crunchy for days...hello, preservatives!  it was good for texture, though. :))
½ cup coarsely chopped peanuts

Saute peppers, onions and garlic. Add tomatoes, broth, water and rice. You can also add chopped carrots, chopped green beans or other vegetables. Bring all to low boil then simmer for 45 minutes, stirring occasionally. (You can speed up cooking time if you use left over, cooked brown rice.) When rice is tender, whisk in peanut butter. Serve in bowls garnished with chopped peanuts.

Curried Butternut Squash

This is actually a soup I made for the first time several weeks ago, and ever since then my mouth has watered any time I thought about.  It's also the soup that made my housemate Monica, a self-proclaimed non-lover of soup, eager to be one of my taste testers.  With that pedigree in mind I decided that it was a safe choice for my first foray into the soup project.

In case you're planning to try these recipes for yourself, let me tell you that this is THE PERFECT fall soup.  Do not put off making it because eating it on a chilly day with the changing leaves outside is necessary to get the full and unadulterated experience.  My apologies to those of you living in non-fall-friendly climates.

The basic recipe for this soup came from The Food Network's website, one of my first go-to resources for any new recipe I want to try.  Their suggestions gave me an idea for proportions and then I made my own additions (apples, garlic, curry) to give some extra kick.

As you may have guessed, the most important ingredient here is a beautiful butternut squash.

I started by cutting my squash in half length-wise, scooping out all of the seeds, and then baking it for about 30 minutes on a foil-covered baking sheet in order to soften it up enough for peeling and cubing.  While that was in the oven, I went to work chopping up onions, apples, and garlic and got those heating on the stove top.  The squash and chicken stock then get added to the mix and I let everything simmer and soften for another 15 minutes or so.

(My eyes water just looking at this picture!)

Then comes the BEST part!  The original recipe instructs you to transfer the chunky parts of the mixture to a blender for pureeing...what a mess, right?  That's where one of my favorite kitchen tools, the immersion blender, comes into play.  Plug it in, stick it in the soup, and let it go to work.  It's fast, easy, and a complete breeze to clean (seriously...like 15 seconds, especially compared to the pain of taking an entire blender apart).  Plus, I just think it's really fun to watch.  I received mine as a gift (thanks, mom!), and highly recommend it.

Once you've pureed to your heart's content, stir in your spices and you're ready to serve.  I recommend a dollop of sour cream stirred in, but there's really nothing else you need to add to make this a meal. Between the tang of the apples and the heat of the curry it's full of flavor, and I leave mine a little bit chunky which gives it an especially hearty feel.  However, if you already have some made it certainly would be advisable to finish things off with some homemade apple crisp.  The sweet tooth needs to be satisfied, too!

Curried Butternut Squash Soup

1 3-lb butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

1 apple, peeled, cored and chopped (I definitely recommend granny smith...they're tart enough to really cut through the other strong flavors)

4 cups chicken stock (the original recipe suggests 6, but I prefer a thicker soup)

Curry and Nutmeg to taste (I never measure these, but I probably used about 1/2 tablespoon of nutmeg and around 2 tablespoons of curry)

Cut baked squash into 1-inch chunks.  In a large pot, melt butter and cook garlic, apples, and onions about 8 minutes.  Add squash and stock.  Bring to a simmer and cook until squash is tender, about 15 minutes.  Puree all with whatever blending implement you have available.  Stir and season with curry, nutmeg, salt and pepper.  Serve.  Love.

Simply soup

"Soup is cuisine's kindest course.  It breathes reassurance; it steams consolation."
Louis P. De Gouy, 'The Soup Book' (1949)

To put it simply: I love soup.  


I love the tingle of anticipation I get when I decide that my evening will consist of flinging handfuls of vegetables, meats, herbs and various other simple ingredients into a big pot, stirring occasionally, and knowing that the outcome will be a mouth-watering mingling of those individual flavors.  I love that one pot of soup can warm a kitchen on a winter day and that its scent will waft through the house, tickling cold noses with the promise of sustenance and contentment that comes with each hearty spoonful.  I love holding a steaming soup bowl in my hands and breathing it in, then taking that first eager bite (always too hot since I can't wait), preferably with a big hunk of crusty bread.  I love the inherent simplicity in sharing a meal of soup with friends--gathering around a table set with only bowls and spoons, serving heaping ladlefuls into each dish, relishing the time spent together laughing and knowing that you have played a part in keeping those you love fulfilled.


All that to say, I'm going to cook soup.  Lots of soup.  At least once a week for the foreseeable future (particularly these upcoming cold months), I intend to try one new soup recipe and document the process here with pictures, notes, and maybe even some outside feedback after the times when I share with others. :)  I'm hoping that the public nature of a blog will give me some semblance of accountability for this project (debatable, since I have attempted before with varying degrees of success), and maybe even encourage others to experiment in their own kitchens.  Perhaps someone will start a bread-baking blog and we could occasionally combine forces, for there are few marriages more perfect than that of bread and soup.


Soup #1 is still undecided, but I'm ready with a stock pot, an immersion blender, and (of course!) a spoon once inspiration hits.  Any volunteers for taste-testing?