SOUP PLUS FRIENDS

I know it is autumn when that inner need for making soup sends me to the kitchen to get my pot of soup, a handful of onions, carrots, beans, potatoes, some promising ingredients, a long wooden spoon and soup bowls. The beauty of the soup is that it does not require a complicated or solid recipe, expensive ingredients or a lot of time.



The soup reminds me of friends, too. I like to invite a group of friends to a soup party on a cold night or a soccer game. Whether one or more friends, the soup is asking to be served. It speaks of comfort, friendship and warmth. Add a flattering salad, a crusty bread and a nice conversation and have a memorable moment.


Think of soups as broth-based, cream-based and thickened, or pureed. Soup-based soups are made with broth or stock. Cream-based soups are also made with broth, but are enriched with cream, flour or egg. Broth-based soups (think vegetable soup) are usually low in calories and are usually full of vegetables and perhaps pieces of meat or poultry. Chowder, biscuits or potages (a French word meaning creamy, thick vegetable soup) are sometimes enriched with cream which makes them high in calories, but very tasty and firm. Some soups are refined to thicken while maintaining their low calorie status; for example- tomato basil soup.


The broth-based soup is nutritious and excellent for weight loss. Chicken, beef or vegetable broth has a very low calorie value but gives a subtle flavor to the main characters: vegetables, protein and starch. Vegetables add potassium, vitamins A and K, folic acid, other B vitamins, fiber and phytonutrients. Lentils and beans, like meat, add protein and a lot of nutrients. Along with beans, potatoes, rice and pasta add starch for energy. Store your pantry or refrigerator with cans of broth or broth or make your own broth. Store canned or frozen vegetables for soup ingredients as soon as you have nothing fresh. Save the rest. Your family will appreciate those little food scraps packed in the fridge. To enhance the flavor, chop the chopped onion and garlic in olive oil or butter before adding the broth. Vegetable soup always enhances the personality with a can of sliced ​​tomato that adds flavor and color. Season your soup with salt, pepper and herbs. For the sake of weather, never make the same pot of soup twice.


Cream-based soups often contain the best ingredient as noted in corn chowder, New England clam chowder, lobster bisque or mushroom soup cream. The cream gives the body a full set of soups, but it kicks down calories. A little cream goes a long way to enrich the soup.


Kitchen Tools: A pure cast-iron oven in the oven distributes heat evenly and allows you to keep your soup warm at low temperatures. An immersion blender saves time when the soup is clean.


Pantry Essentials: Two good broth attachments Are Better Than Bouillon or Knorr Bovril Bouillon. Both products come from beef, chicken or vegetable flavors.

In a large saucepan, grind a cup of chopped onion in 2 tablespoons butter until soft, but not brown. Add 1-1 / 2 to 2 cups of chicken broth and 6 cups of fresh squash butternut squash (2 to 2-1 / 2 pounds of fresh squash or instead of frozen squash cubes). Bring to a boil. Add ½ apple cup cider, 2 tablespoons real maple syrup, 1/2 teaspoon salt and 1/4 teaspoon cinnamon. Cover, gently holding for 30 minutes or until squash is soft. Use a dipping blender (or blender) to blend the soup until smooth. Add 1/3 to ½ cup of cream and mix together. Add extra broth if necessary and season with salt. Services: 4 to 6