food Fall Soups
Nothing beats a steamy bowl of soup during the chilly days of fall. Some of our local chefs share their most popular soup recipes with us. Besides its hearty taste, many health benefits can be reaped from soup. We thoroughly enjoyed trying these soups, but don't take our word for it, try them for yourself at lunch or order them to go for a quick fall meal paired with some crusty French bread.
Sammio's Lasagna Soup
4 cans of Italian seasoned petite diced tomatoes 1 bottle of V-8 vegetable juice 1 cup of heavy cream 12 fresh, chopped basil leaves
Mix all these ingredients together in a pot and simmer for half an hour.
McDuff's Tearoom
Sweet Cream Pumpkin Spice Soup 2 small pumpkins Heavy cream Fresh ground ginger Cinnamon Vanilla Clove Pinch of salt Whipped cream
Vent pumpkins and remove seeds. Bake in 350 degree oven until soft.
Allow to cool and scoop pumpkin meat into a food processor. Puree pumpkin meat until smooth.
Add spices, blend thoroughly.
Place into 2-quart sauce pan add heavy cream, warm over medium heat being careful not to allow the mixture to reach a boil.
Serve warm. Garnish with whipped cream and cinnamon. 20 | Anniversary Issue • 2011
Add in: 1 cooked pound of Italian seasoned hamburger meat (Italian seasoning-garlic, oregano, salt, pepper) 1 cup of cooked and chopped Italian sausage 20 sliced pepperonis chopped 1 cup of grated parmesan cheese 2 cups of water
Allow all the ingredients to cook on a low heat for 15 minutes.
Stir in 12 broken lasagna noodles and cook until noodles are tender (you may need to add a little water with the noodles if the soup is very thick).
Ladle soup into ovenproof bowls, cover with a thick slice of provolone cheese and broil in oven until cheese is browned and bubbly.
