ROASTED BUTTERNUT SQUASH SOUP and PEAR SOUP

11/2 pound to 2 ½ pound butternut squash

1 pound Bosc or Bartlett pears

Cut the bottom and top off the squash. Cut the squash in half lengthwise and clean out seeds. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on baking sheet. Cut the pears in half and scoop out the core. Rub with olive oil and salt and pepper. Place cut side down on baking sheet. Roast in oven at 450 for 45-60 minutes or until skin punctures easily. Remove from oven and let cool. Scoop out flesh from skins, discard the skins, put into a bowl and set aside.

2 T Olive Oil

1/2 cup, red onion, diced finely

In stockpot heat olive oil over high heat. Add onions and saute for 4 minutes translucent, stirring occasionally. Once onions are tender add the squash and pears stirring constantly until the mixture is homogeneous, about 2 minutes. 

6 c. chicken stock

Add one cup of chicken stock at a time until fully incorporated. Turn heat down to medium and simmer 10 minutes to allow flavors to meld. Puree soup to desired consistency. Add more stock or water if needed. 

1/2 cup heavy cream

1 t. kosher salt

1/4 t. ground pepper

1 t. thyme (fresh or dry)

1/2 t. orange zest

Simmer 5 more minutes. 

2 T. apple cider vinegar (optional)

Add vinegar if soup needs “brightening”

This can be made a few days ahead of time but more liquid may need to be added

Garnish with CREAM GARNISH or ROASTED RED PEPPER PUREE 

 

CREAM GARNISH

1/2 c. mexican crema

2 T. heavy cream

Whisk these creams together and set aside until serving

 

ROASTED RED PEPPER PUREE

1 c. coarsely chopped drained roasted red peppers from jar

1 T. extra-virgin olive oil

2 garlic cloves, chopped

¼ t. dried crushed red pepper

Puree until smooth, Add salt and pepper Cover and chill. Can be made 1 day ahead. Bring to room temperature before serving.

FRENCH ONION SOUP

Cook over med high heat 30 -35 minutes 

in Dutch oven until caramelized:

3# Red Onion sliced

2 T. butter

½ t. salt

Add and simmer 20 minutes

6 c. chicken broth

1 ¾ c. beef broth

¼ c. red wine

1 bay leaf

Parsley

Fresh thyme

Add:

1 T. balsamic vinegar

Salt

Pepper

Put deli Swiss cheese and/or Asiago cheese on top

Broil 7 – 10 minutes

Croutons or bread slices

OLDHAM CHEESE SOUP

3 large carrots

3 ribs celery

1 bunch green onions

2 c. water

Chop vegetables real fine, boil in the water
for 5 minutes. save water for soup

1/2 stick butter

1i medium  onion

Saute onion in butter til soft and translucent. Add: 

1/2 c. flour

Stir in flour quickly til smooth and bubbly.

Then add, stirring constantly: 

4 c. chicken broth

4 c. milk

Add boiled vegetables and water

Add:

1 15 ounce jar Cheese Whiz

1 t. salt (or more to taste)

1/4 t. pepper (or more to taste)

1 T. mustard

1/4 t. cayenne pepper

Heat. Stir until Cheese Whiz is melted.

BEST FRENCH ONION SOUP

6 large yellow onions (4 pounds)

halved and cut pole to pole ¼ inch thick

4 cups low sodium Swanson’s chicken broth

3 Tablespoons unsalted butter

2 cups beef broth

Table salt

6 sprigs fresh thyme, tied together

2 cups water, plus extra for deglazing

1 bay leaf

½ cup dry sherry

Ground black pepper

    Place onions, butter (cut into 3 pieces), and 1 tsp salt in sprayed Dutch oven. Cook covered 1 hour. Stir onions scraping bottom and sides of pot. Return to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 ½ - 1 ¾ hours longer stirring after 1 hour.

    Place pot over medium high heat and cook onions until liquid evaporates and onions brown, 15 – 20 minutes. Continue to cook and stir until pot bottom is covered with thick crust, 6 – 8 minutes. Stir in ¼ cup water, scraping pot bottom to loosen crust. Cook until water evaporates and pot bottom has formed another dark crust, 6 – 8 minutes. Repeat 2 or 3 more times until onions are very dark brown. Stir in sherry and cook, stirring until sherry evaporates about 5 minutes. (Adjust heat throughout this entire process)

    Stir in broths, 2 cups water, thyme, bay leaf, and ½ teaspoon salt scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

    While soup simmers, arrange baguette slices on baking sheet and bake at 400 until bread is dry, crisp and golden at edges about 10 minutes.

    Adjust oven rack 6 inches from broiler element. Fill bowls with 1 ¾ cup soup. Top with baguette slices and sprinkle evenly with shredded Gruyere (8 oz). Broil until cheese is melted 3 – 5 minutes.

JOHN LOEWEN’S CHILI

4 pounds ground beef

2 medium onions, chopped

Salt

Fry in large soup pot and drain off grease

2 cans Campbells Cream of Tomato Soup

2-3 cans stewed tomatoes, Del Monte original

I c. Heinz catsup

Blend together with hand blender to puree

Then pour in with meat and add:

2-3 cans pinto or black beans, drained and rinsed

2 T. Worcestershire

1 or 1 1/2 packet Williams Chili Seasonin

1 can beer or 2 soup cans water

Simmer