Fall is Here; Let the Soups Begin!

I’ve been waiting  and waiting through these unbearable hot, Austin months to start making soups again. Last fall I successfully made a delicious tomato basil soup and a spicy, thick cream of eggplant. Pair it up with toasted baguette, nice cheese and maybe a glass of wine and you have a delicious meal (or meals) for the cool, fall season.

Soups are surprisingly easy to make if you have the right equipment. You would need one large pot, 10 gallon would do, a stick blender or a food processor (I prefer the stick), and a good rangetop. In other words, if you know your burners are uneven, you will have to tend to your soup in order to prevent the bottom from burning.

The holy trinity in kitchen cooking, especially french cooking, is onion, bellpepper and celery. Most soups start out with this base, not browned but sweated out with salt and pepper. Add fresh garlic and thyme for an extra boost of flavor.

Another great tip is to use low soduim stock if you have not made your own chicken/fish/vegetable stock. The lower sodium content will ensure that your soup is not overly salted.

If you are making a creamy soup, be sure to use a heavy cream or whole milk. Add it in small pours to prevent any curdling.

For my tomato basil soup, I added a few chopped carrots to the holy trinity, used a couple of cans of diced tomatoes, and several sprigs of basil. Let simmer for about 20 min and then take your stick blender and go to town. The chunkier the soup, the better! You can garnish your soup with a few basil leaves, a dollop of goat cheese or a swirl of olive oil to add an extra touch.