I T ’ S SOUP S EASON ! ENJOY MY 4 FAVOR I TE REC I PES
I’m a real food guy, and as you know, I love to cook. With the cooler temperatures, my thoughts have turned to hot stews and soups. For this month’s newsletter, I thought I would share a few of my favorites for this time of year: Italian vegetable soup, butternut squash soup, white Christmas chili, and Alton Brown’s Christmas soup. Enjoy! ITALIAN VEGETABLE SOUP This should really be called “Italian vegetable beef soup” because it’s full of beef. In my family, this is at the top of the list when it comes to heavy fall and winter soups. One bowl of this tasty dish is an entire meal filled with piping hot vegetables and beef. Don’t skip the shredded cabbage or the freshly grated Parmigiano! This recipe serves 10–12 people. Ingredients • 1 lb ground beef • 1 cup onion, diced • 1 cup celery, sliced • 1 cup carrot, sliced • 2 cloves garlic, minced • 1 16-oz can tomatoes • 1 15 1/2-oz can kidney beans, undrained • 2 cups water • 5 tsp beef bouillon granules • 2 tbsp dried parsley • 1/2 tsp dried oregano • 1/2 tsp dried basil • 1/2 tsp black pepper • Salt, to taste • 2 cups shredded cabbage • 1 cup green beans, fresh or frozen • 1/2 cup small elbow macaroni • Parmigiano Reggiano cheese, grated, for garnish Directions 1. In a heavy stockpot over medium-high heat, brown the beef. Once cooked, drain excess liquid. 2. Add all ingredients to the stockpot except for the cabbage, green beans, and macaroni. 3. Bring the soup to a boil, reduce the heat, cover, and simmer for 20 minutes. 4. Add the final three ingredients and bring the soup back to a boil. 5. Reduce the heat, cover, and simmer until the vegetables are tender. 6. Serve garnished with grated Parmigiano Reggiano. Inspired by The Junior League of Hampton Roads’ “Very Virginia” cookbook.
BUTTERNUT SQUASH SOUP This recipe is also fantastic when made with the smaller honeynut squash instead of butternut, if you can find it. You’ll get a nuttier, sweeter taste using those, which I actually prefer! This recipe serves 4–6 people. Ingredients • 1 tbsp olive oil • 1 onion, chopped • • 1 tsp fresh thyme, chopped • 1 tsp fresh sage, chopped
1 medium butternut squash, peeled and chopped 2 cloves garlic, minced 6 cups hot chicken stock
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3/4 cup heavy cream, divided Salt and pepper, to taste
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1/4 cup sour cream
Directions 1. In a large pot over medium-high heat, heat the olive oil. Add the onions and cook for 5 minutes. 2. Add the squash and cook, stirring occasionally, for 8–10 minutes or until it starts to brown. Add the garlic and cook for another minute. 3. Add the chicken stock, thyme, and sage. Simmer for 10–15 minutes, then stir in 1/2 cup heavy cream. 4. Using an immersion blender, puree the soup. Season with salt and pepper. 5. In a small bowl, mix the remaining 1/4 cup heavy cream and sour cream until fully combined. 6. Serve the soup, drizzling the cream mixture over the top. Inspired by FoodNetwork.com WHITE CHRISTMAS CHILI This fresh take on the classic beef and bean-based chili is perfect for the holidays. It serves 12 people. Ingredients • 1 tbsp vegetable oil • 4 skinless, boneless chicken breasts, cubed • 2 onions, chopped • 2 cloves garlic, chopped • 4 cups chicken broth • 5 15-oz cans cannellini beans, drained and rinsed (mash one can and leave the others whole) • 2 4 1/2-oz cans chopped green chilis • 1 tsp salt • 3/4 tsp dried oregano • 1 tsp ground cumin • 1/2 tsp chili powder CONT INUED ON PAGE 4 . . .
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