Tuesday, November 10, 2009

Autumn Soup

Fall is my favorite time of year. The weather is nice and the garden is full of things to be harvested. Here is the perfect soup for a cool fall day.

Autumn Soup
2 tablespoon butter
1 medium onion; chopped
5 carrots; sliced
5 cloves garlic; sliced
1 1/2 cup beet greens or spinach; chopped
1/4 cups scallions; chopped
1/4 teaspoon rosemary; ground
1/4 teaspoon fenugreek; ground
1/4 teaspoon horseradish; chopped
1 tablespoon celery flakes
1/2 teaspoon dill
8 cups stock, vegetable or chicken
8 small potatoes; chopped
1 1/2 cup squash; chopped
dash hot sauce; optional
dash hot pepper flakes; optional

Melt butter in a skillet over medium high heat. Add onions, carrots and garlic and sauté until onions are translucent. Add beet greens or spinach, scallions, and seasoning. Sauté for about 5 minutes more on medium heat.

In a large stock pot combine stock, potatoes and squash. Bring to a boil and cook until potatoes are about half done. Add ingredients from skillet and simmer until the potatoes and squash are cooked. Add hot sauce and paper flakes, if desired. Simmer about 15 minutes more and serve.