What could be better than a bowl of hot soup to soothe away the chill of winter? I make a lot of soups in the fall and winter. Usually soups are very budget friendly and can easily be doubled to feed large groups. This is a new one that I tried this fall and it turned out to be a delicious hit!
1 large butternut squash, peeled and diced
1 head of cauliflower, cored and separated into florets
1 bunch of leeks
2 cloves of garlic, pressed
2 slices of bacon, chopped
2 heaping tsp curry
1 dash of cayenne pepper
6 cups chicken broth (more for thinning soup if desired)
1 can of evaporated milk
1 can of evaporated milk
sharp cheddar, grated for garnishing
Set the oven to 350 degrees. Then, chop your leeks.
Chop bacon and saute in heavy bottomed pot...
Drain leeks and press dry with clean kitchen towel or paper towels. Saute in bacon drippings. Season with black pepper. (There's plenty of salt in the bacon so I don't add any.) Add curry powder, stir to coat leeks and bacon.
Add about 1 cup of chicken broth to pot and deglaze by using a wooden spoon or spatula and scraping up the tasty brow bits on the bottom of the pan.
Add roasted vegetables, remainder of chicken broth and dash of cayenne pepper.
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