Tis the season

There's finally a chill in the air here in sunny Florida.

Nothing is better than a nice hearty bowl of soup on days like these.

Cauliflower Soup

with sweet cream butter and black pepper

1 head cauliflower, rough chopped

  • 2 cups chicken or just enough to cover chopped cauliflower
  • A splash of heavy cream
  • Salt and fresh ground Pepper to taste
  • 1 pad of sweet cream butter per bowl

In a heavy saucepan, add chopped cauliflower and chicken stock. Bring to a boil then simmer until cauliflower is soft enough to cut without effort. Separate the cauliflower from the liquid. Blend cauliflower in small amounts adding chicken stock when necessary. Blend until desired texture is achieved… We like ours hearty. Pass through a fine strainer after blending.

Mix in a bowl adding salt, pepper and a dash of heavy cream.  To plate, fill your bowl with soup and top with a pad of butter and fresh ground pepper.

Butternut squash soup

with brown butter and sage

  • 1 whole medium sized butternut squash, skin and insides removed. Cut in chunks
  • 1 whole onion, diced
  • 1 cups of chicken stock
  • A dash of cream
  • small handful of sage
  • 2 tablespoons butter
  • ¼ teaspoon nutmeg
  • 1-teaspoon vanilla

Salt and pepper to taste

In a dutch oven, cook onions with 1-tablespoon butter on low heat until translucent. Add butternut squash, nutmeg, vanilla, crushed red pepper and chicken stock. Cover and simmer until the squash is soft enough to cut without effort.  Separate the liquid from the squash. Blend the squash in small amounts adding chicken broth when necessary.

Mix in a bowl adding a dash of heavy cream, salt and pepper.

In a sauté pan on low heat add butter occasionally swirling until brown and nutty. Pull off heat and add fresh sage leaves while still hot. Allow sage to toast in butter.

Top your bowl of soup with a little brown butter and sage.

Roasted red pepper soup

with fresh basil, vanilla fig balsamic and

Parmesan croutons

  • 3 whole red peppers, cut in half and cleaned
  • 1 whole yellow onion, rough chopped
  • 4 cloves garlic
  • A splash of heavy cream
  • A splash of chicken stock
  • A handful of fresh basil
  • Drizzle of olive oil
  • Drizzle of vanilla fig balsamic
  • Salt and pepper to taste

Preheat oven to 400 degrees Fahrenheit.

Put red peppers, garlic and onion into a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Mix with your hands until everything is lightly coated and seasoned. Spread mixture onto a sheet pan. Place red peppers skin side up. Roast for 25 minutes. Keep a close eye on the garlic. Don’t let it burn, you may need it pull it out early.

Blend in batches then fine strain.  Add a splash of heavy cream, chicken stock, salt and pepper to taste.

For rustic croutons

Preheat oven to 350 degrees

Cut a rustic loaf of sourdough into 1” x 1” squares. In a bowl, coat with olive oil, freshly grated Parmesan cheese, salt and pepper. Roast until golden brown.

 photos by Penny & Finn