Alphabet Soup... &Amp;Quot;Souper Season.&Amp;Quot; - Stevie's Crazy Kitchen Blog at Allrecipes.com - 255053

Stevie's Crazy Kitchen

Alphabet Soup... "souper season." 
 
Oct. 27, 2011 9:10 pm 
Updated: Oct. 30, 2011 11:16 am
Earlier today, I stopped in to say hi, and to let you all know that I'm embarking on a "series" of recipes, all of which will be soup!  Today, I began my "alphabet" with the letter A... and made Autumn Soup.  Next will be Borsch(t) - not sure what that difference is, but I'll attempt to find out!

My A recipe, I found in one of my cookbooks, 1000 Italian recipes, and thought that it sounded interesting...  I must admit, that I had a few misgivings per the final prep of this soup, but once it was made, I tossed all aside, and followed the directions. 

I found this dish to be quite interesting flavor wise.  The hint of curry powder (I have "mild" as we're both WIMPS,) really does give it a unique taste, but then perhaps it overpowers the flavors of the veggies...  Should you want to try it... here is the recipe.

1 onion, finely chopped
2 Tbls butter
2 courgettes (zuchinni) chopped
1 yellow bell pepper, chopped
2 lg carrots, chopped
2 1/4 C chicken stock
1 "scant" cup red lentils
1/2 tsp curry powder
1 C. heavy cream
salt/pepper to taste

Cook onion in butter over med. heat until soft and golden.  Add remaining veg's and "cook for 8 mins."  (thought is was funny they stressed EIGHT mins.!) stirring constantly.  Pour in the chicken stock and lentils.  Bring to a boil, reduce heat, simmer covered for 30 mins.  (My lentils were still "crunchy.")  Allow mix to cool some, and puree until smooth.  Return to the saucepan, add the cream and seasonings.  Heat through, but do not boil.

I deviated from this in one way only... I had "lentils" on hand... kinda brown in color... could it really make a difference?  It certainly had an interesting flavor... but don't know if I'll make it again, then, it does cover all the basic food groups, and didn't taste or look nasty!  I guess I was simply expecting more flavors of the individual veggies... but once pureed, I should have known better!

BTW, the "Italian" name for this is Zuppa d'Autunno, but I felt as my book is written in English, and the translation begins with "A" it could well count for my theme!

Tomorrow, I'll probably be back babbling all kinds of nonsense, but within the next week, it's time for a "B" soup!  Wonder if, by time I'm done with this, J will have learned to "enjoy" a bowl of soup?!! 

Meantime, whilst in the crazykitchen, I threw together a double batch of "basic roll dough," and made a pan of cinnamon rolls, and another of parker house style...  Pretty sad looking each, but I'm in hopes that they taste great... what with my luck with bread of late!  Think I'd be happier with fewer but larger rolls... but then, if they taste ok, who cares?  I have been advised that "bread flour" makes a difference, but as I've never bought, and have on hand all purpous, that's what I used.  My only "oops" is that I crossed two rec's and forgot to put the egg in the mix... but then the other didn't call for one... so till we "taste test" I guess I'll not know!  Perhaps there's hope for me yet, when it comes to bread!

So, be well friends, be happy, and be crazy!  It's time of year for SOUP!
 
Comments
Oct. 28, 2011 9:55 am
Well, we both have soup in mind. I'll pass on anything with beets in it though. Today I am going to roast some of the last of the garden tomatoes and then puree them into a thick and creamy soup recipe that I got off of America's Test kitchen. I'm thinking a quick and easy focaccia with fresh rosemary and cheese will go well with the soup. It's pretty chilly here! Can't wait to see what other soups you make and the "A" one sounded pretty good!
 
Oct. 28, 2011 10:36 am
Thanks, Cat! Your tomato soup sounds pretty good too! Wish I could grow... ANYTHING! The focaccia bread sounds wonderful also! Maybe I'd best find a recipe and try it!
 
Oct. 28, 2011 2:10 pm
That soup does sound good to me. I will have to try it, since everything except the yellow peppers are things I usually have on hand and at the price the sell for here, I'll sub red or green. I bake at least one loaf of bread every week and can tell you from experience that you do not need bread flour. I only use AP. I have learned that giving the bread an additional rise makes it lighter and fluffier even with whole wheat or rye flours. I was yeast challanged all my life, but I made up my mind that I was going to learn and I did. I use regular granulated yeast (no instant or quick rise) proof it with a drop or two of honey and warm water, and I haven't bought bread in over 3 years. Focaccia is so yummy and BakingNana has a terrific recipe in her box.
 
Oct. 28, 2011 4:09 pm
BSM, thanks for the advice!! I'll have to jot down some notes for my cookbook, lol~! I have been having better luck w/ yeast and "warm" tap water than in with the dry ingredients... guess it all depends on the recipe I'm looking at, but dare say that either direction would work... I'll check out BN's recipe too! Be well!
 
Oct. 28, 2011 6:05 pm
I'll be using your recipe next week, Stevie! Thank you! Instead of Borscht, for the "B" soup, I'll be making Bean Soup. Cat and I share the same abhorrance for beets.
 
Oct. 28, 2011 7:09 pm
Can't say that I like beets, either, Mike, but have had a can in the pantry forever (past exp. date no doubt!) Hate to just toss food! Be well, and enjoy the recipe!
 
Oct. 29, 2011 6:33 am
The DH is NOT a soup eater and he really liked it. I'm thinking about blogging yesterday's menu because it was really super simple. And what I found funny is the quick and easy focaccia recipe, I've had it so long I forgot where I got it. AR 2002 Yep, afraid Mr, Harvey and I find the practical application for beets is to throw them at invading varmints in the garden :) I've tried because I know beets are good for you but I'm still at BLECH!
 
Oct. 29, 2011 12:36 pm
Try roasting your beets instead of boiling them. They taste like a whole different vegetable. Your soup is whats for dinner tonight since the weather has decided to play with my head and it is snowing!
 
Oct. 29, 2011 1:35 pm
Cat, J hates soup also... but a taste test agreed with him! Not helping to eat the batch tho!! Pickled beets are a place to start if you're EVER tempted... cloves etc kinda hide the "beet taste." BSM... what is "SNOW?" (sorry, couldn't refrain!lol) Just had some of the soup for lunch... Itching to make something else, but guess it may be a few days! Be well, friends!
 
Oct. 30, 2011 11:16 am
I sort of made your soup. I took the basic recipe and added a parsnipand some flat leaf parsley and omitted the pureeing and the cream. I had run all the veggies through the food processor so I had nice even size discs. The curry powder gave the broth a lovely golden tone and the fall colors just looked too pretty to puree together. It tasted amazing and was so easy! Thanks for the idea.
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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