End of Soup Season

With spring here, Anna and I tend to make less soup, so I thought I would share some of our soups we make during the colder months of the year. To me there is nothing better than a warm bowl of soup and fresh bread for dinner. I especially like to make hearty soups when football season is going on. With people coming over to watch football on our ghetto 1990s big screen TV, it is easy to feed a lot of mouths with a giant pot of soup. (By the way, I am a HUGE Auburn Tiger lover!!) War Eagle! Anyways, here are a few of the soups we make:

 

Roasted Vegetable Soup

During restaurant week in Charleston, my friend Charlotte and I went to Circa 1886 for a spectacular dinner. As an appetizer they gave us a small portion of soup. It was the most delicious soup I have ever tasted. My Roasted Vegetable Soup is inspired from the soup at Circa 1886.

• 1 butternut squash, 1 sweet potato, 2 turnips, 2 large carrots, and 1 onion peeled and cut into large chunks
• EVOO
• cinnamon
• salt/pepper
• box of chicken stock

1. Preheat oven to 450 degrees.
2. Put all of the cut up veggies on a baking sheet. Toss with EVOO, S/P, and cinnamon. Bake for about 35 minutes or until browned and soft.
3. Place all of the veggies in a large soup pot and add the stock. Use an immersion blender to puree the soup. Season and enjoy! I like to eat it with cornbread. The recipe for the cornbread is on the back of the Martha White Cornmeal.

Other soups Anna and I make include: Asparagus Soup, Chicken Tortilla Soup, Potato Soup, Chili,  Artichoke Soup, Pasta and Sausage Soup, and many more. We will get to these recipes later!

Anna's Asparagus Soup and Ciabatta

~ Charlotte