Kellymacs Autumn Harvest Soup Recipes

Steps:

• Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
• Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

Steps:

• Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
• Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Steps:

• Saute onions and garlic in butter over medium heat until soft, but don't let brown.
• Add pears and yam and cover, cooking 5-8 mins until yam is soft.
• Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
• Add cooking sherry and half and half in the last 10 minutes of cooking.
• Remove from heat and add pumpkin. Stir until combined.
• Allow to cool for 15-30 minutes.
• Puree in food processor or blender.
• Return to heat and serve, garnishing with sour cream or yogurt, or put into containers to freeze.

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

Steps:

• Thinly slice onions.
• Melt butter in a large stockpot, once melted add onions.
• Saute onions over medium-low heat until they are soft and clear, about 30 minutes.
• Add pepper, paprika, and worcestershire sauce and saute 10 minutes more.
• Mix all liquid ingredients together with flour and salt.
• Add liquid mixture to stock pot.
• Simmer for 1.5 hours.
• Pour soup into oven-proof crocks and place on a baking sheet.
• Top each crock with a baguette round and large slice of gruyere cheese. Sprinkle paremesan cheese over the gruyere.
• Place under broiler until tops are browned and bubbling.

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.