Pea Soup for the Season

Regardless of how you feel about the fall season - the 'PSL' 10th anniversary is really a bit much - the changing weather and shortening days in the northern regions do lend themselves to a change in menus.

That is, it's time for soup. 

Soup is a wonderful food product. It is comforting, delicious, healthy (for the most part), and you can make gallons of it and freeze it those times you don't want to cook. 

This recipe comes from a Daily Mail article about living on one pound (US $1.60) a day. I wasn't looking for an inexpensive recipe, but I'm intrigued by a challenge (and veggie-focused meals!)

I tend to make it a little differently each time, adding more or less of any of the ingredients and the end product always comes out lovely. 

Pea Soup
Adapted from the Mail

(Serves 4, 83p or US$1.32 per serving)

Ingredients

1tbsp Olive Oil

1/2 cup chopped onion

1 crushed garlic clove or the equilivant of chopped garlic

3 1/2 or 4 cups frozen or canned peas (the little ones)

3 cups of chicken / vegetable sotck

1 tablespoon Unsalted Butter 

To make

1. Heat the oil in a large pan. Add the onion and cook over a medium heat for 5-6 minutes until softened. Add the garlic and cook for a further 2 minutes.

2. Stir in the peas and pour in the stock. Bring to the boil and simmer for 10-12 minutes.

3. Blend the soup (I have the ninja, which is amazing for blending hot things compared to most blenders).

4. Return to the pan and simmer for 2 minutes. Stir in the butter.

Serve with sour cream to taste and enjoy.

The only Soup you'll ever need

The lovely American holiday of Thanksgiving is only mere hours away and while I have an afternoon of sitting in traffic to look forward to, here is easy, healthy, and most importantly delicious recipe that can be made ahead and is sure to impress.

I discovered this recipe years ago and the first time I made it was one of those landmark moments in my life where I felt I knew how to cook for real. My Mom and I both make it and it is always a crowd pleaser. Incredibly creamy and sweet-savory, autumnal and beautifully orange, it's rich without being overly so and would be a perfect accompaniment to a holiday feast.

Creamy Butternut Squash Soup

2 pounds skinned butternut squash, cut into 1 inch chunks
1 cup chopped onion
2 carrots, chopped
2 cups chicken stock (veggie stock, if you are so inclined)
2 tablespoons butter
½ cup light or heavy cream

Chop all vegetables and place in soup pot with chicken stock.  Simmer until squash is tender; about 40 minutes.  

Carefully transfer cooked vegetables and stock into a blender and puree until smooth.

Add butter and mix well, making sure butter is completely melted.

Return puree to soup pot and whisk in cream.

Serve.

Makes 6-8 helpings.
Freezes well; thaw and reheat on the stove top or in the microwave. Stir well before serving.

Enjoy and Happy Thanksgiving!