The Culinary Architect: Warm up with a few of my favorite soups

The Culinary Architect: Warm up with a few of my favorite soups

I love eating and serving soup this time of year.  
Soup just warms you up to the core.
Another wonderful thing about soup is that it may be made ahead of time and reheated on command.  
My family says the soups taste even better the next day.
The following soups are so filling that they can easily be served as an entree.  
Round out the meal with a salad with extra virgin olive oil vinaigrette and a gooey store-bought dessert and you have a soothing meal that takes away the season’s chill.
Serves 4
Sorrel Soup
Judy’s Vegetable and 
Broth Soup
Butternut Squash Soup
Extra Virgin Oil 
Vinaigrette Dressing*
A Gooey Dessert*
*Recipe Not Given
Sorrel Soup
If sorrel is not available, substitute spinach, kale or escarole, all will produce a delicious green soup.
4  peeled shallots, 
roughly sliced
1  onion, peeled and 
roughly sliced
1  tblsp. sweet butter
1  6 oz. package baby 
spinach, washed and dried
8 oz. fresh sorrel, washed 
and dried-available in 
organic markets
2  cups homemade or 
store-bought chicken stock
Drizzle of sour cream or 
yogurt (optional)
1.  In a soup pot, melt butter and sweat onions and shallots, approximately 30 minutes, until soft and sweet.
2.  Add spinach and sorrel and cook until wilted, approximately 6 minutes.
3.  Add chicken stock and bring to a boil.  Turn off heat.
4.  Process in a blender or food processor, fitted with a steel blade.  Serve hot, with a drizzle of sour cream or yogurt, if desired.
Judy’s Vegetable
and Broth Soup

I created this soup for a wonderful client who wanted a light soup to start off her Thanksgiving feast.  When I made the soup at home, I added chicken tenderloins to turn it into a meal.
1 qt. homemade or 
store-bought chicken, 
turkey or vegetable stock.
4 carrots, peeled and cut 
into cubes (I use a French 
fry cutter &  then cut the 
“fries” into cubes)
4 zucchini, washed and 
trimmed and cut into 
cubes, like above
1 lb. chicken tenderloins
8 oz. Enoki Mushrooms
Parsley and/or Dill 
Grated Parmesan Cheese 
1.  In a large pot, heat broth to a simmer.  Add chicken, if using, and cook 10 minutes.
2.  Add vegetables and cook 5 to 10 minutes more, depending on how soft you like your vegetables.
3.  Divide  mushrooms in the bottom of the soup bowls. Pour soup into bowls.  Garnish with herbs, if desired.
4.  Pass cheese alongside, if desired.
Butternut Squash Soup
This recipe makes for a very thick and filling soup
Spray oil
2  onions, coarsely chopped
2  lbs.  peeled and cubed 
butternut squash (other 
squashes may be 
1  qt. chicken or vegetable 
Salt and Pepper, to taste
Parsley and/or chives 
(optional garnish)
1.  In a large pot, spray oil and saute, over low heat, onions, until translucent.
2.  Add squash and broth.  Bring to a boil and stir. Turn down heat to medium and cook until squash is soft, about 30 minutes.
3.  Puree squash, onions and broth in a blender (I use a VitaMix) or food processor, fitted with a steel blade.  Taste and season.
4.  Serve or refrigerate until needed.  It tastes better every day.
The Culinary Architect: Warm up with a few of my favorite soups
The Culinary Architect: Warm up with a few of my favorite soups

By Alexandra Troy

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