Becoming A Soup Master

This Fall, I started doing something extremely rare and extraordinary (for me)…cooking.

After months, okay years, of me partaking in (he calls it mooching off) @robotchampion‘s culinary creations, he challenged me to literally start bringing something to the table. So I have, in the form of soups.

I’m a little surprised to admit this, but I’m loving it for several reasons:

  1. It’s the perfect food for the fall and winter months.
  2. I typically avoid ordering it at restaurants and buying it at stores because they add so much salt.
  3. We get a weekly delivery of CSA produce and I’m able to use a lot of it in one recipe.
  4. Finally, I’ve been cooking in the afternoon when I need a break between writing away at my laptop. I turn on NPR and use it as an opportunity to get off my ass and experiment like a mad scientist in the kitchen.
So far I’ve experimented with:
  1. Butternut Squash: For this I just remove the skin, bake the squash for an hour, then throw it into the blender with some water and cream. It’s super yummy and simple.
  2. Tomatohttp://www.formerchef.com/2009/08/02/how-to-make-fresh-tomato-soup/
  3. Acorn Squash, Turnip and Applehttp://redhookcsa.com/2011/10/29/winter-squash-and-apple-soup-with-turnips-and-walnuts/

If you click on the recipe links, you’ll notice these are all blended soups (there’s something about using the blender and pureeing that delights me).

Next I’ll be trying out this Roasted Cauliflower and Red Pepper Soup.

If you have a favorite recipe or site, please let me know. NOTE: I prefer minimal effort recipes that yield maximum taste:)

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