Cheesy Leek and Ground Beef Soup with Soft Bread Bowls

I had this soup in Germany on my mission many times. (Knorr actually makes a soup seasoning packet for it.) It was always a favorite and got me HOOKED on leeks!!! It is simple and straight forward to make. You can also add potatoes to it if you like but I like it how it is . . . keeping leeks as the star ingredient. My husband about melted over these bread bowls too . . . they are soft, easy to make and delish!
Cheesy Leek and Beef Soup
Recipe by: Emily
3 Leeks, chopped and cleaned very well
1 1/2 lb Ground Beef
1 - 1 1/2 cups Processed English Cheddar Cheese or cream cheese, or Velveeta etc.
4 cups Chicken Stock
1 cup Half and Half
1/3 cup Flour
1/4 cup Butter
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
Salt

1. Melt 2 tablespoons butter in a large pot over medium heat, add the leeks and 1/2 teaspoon salt. Saute the leeks until soft, add the ground beef to the leeks and brown. Once the beef is cooked through add 2 tablespoons of butter to the beef and sprinkle the flour over the beef and stir to coat. Add the garlic powder, black pepper, and chicken stock. Bring to a simmer and add the cheese and allow to melt and mix in with the stock. Simmer for a few minutes until the soup thickens. Turn off the heat and add the half and half. Check for seasoning and serve. Enjoy!

Soft Bread Bowls
Recipe by: Emily
3- 3 1/2 cups Flour
1/2 cup Warm Water
1/2 cup Warm Milk
1/4 cup Sugar
1 Egg
1/4 cup Vegetable Oil
1 tsp Salt
1 packet Yeast

1. Dissolve yeast in warm water and allow to sit for 5 minutes. Combine yeast mixture, milk, slat, sugar, egg, and oil in a mixing bowl and combine. Add 3 cups of flour to the mixture and mix with a bread hook until smooth. Add more flour if needed to make a soft, slightly sticky dough.
2. Oil a medium bowl and place dough in it to rise, flipping once in the oil to coat all sides of the dough. Cover the bowl with plastic wrap and allow dough to rise for 1 hour, or until the dough has doubled in size.
3. Cut dough into 4 equal pieces and form into balls, tuck the dough underneath to create a smooth ball.
4. Place dough balls on a lightly greased baking sheet and cover loosely with plastice wrap. Allow to rise again for 30-45 minutes, until doubled in size again.
5. Bake in a 350 degree preheated oven for 20-25 minutes, until golden. Cool and slice of the top and hollow out interior and fill with soup. Serve and enjoy!

Toph's Favorite: Beef Stew

I am one spoiled girl . . . I have a husband who is amazing and a day and fairly easy to please. Beef stew is one of my boy's favorite meals and was screaming to be made this week as a heavy cold front has been hammering us the past week . . . preparing us for the grays of winter up a head and making fall tumble in a little faster than usual Welcome fall! Stick around a while . . . I'm not ready for winter weather . . .
Beef Stew
Recipe by: Emily
2 1/2 pounds Stew Beef
2-3 Tbsp vegetable oil
3cups water
2 cups Beef Stock
2 Tbsp Worcestershire Sauce
2 Tbsp Balsamic Vinegar
2 Garlic cloves, minced
2 Bay leaves
2 Medium Onions, chopped
1 1/2 tsp Salt
1 tsp Pepper
1/2 tsp paprika
1/2 tsp dried Mustard
1/2 tsp dried Tarragon
Dash ground allspice or 2 whole Allspice
4 large Carrots, peeled and sliced
3 Ribs Celery, sliced
2 Parsnips, peeled and cut into a small dice
2 cups Potatoes, peeled and cut into 1 inch cubes
2 Tbsp Flour
2 Tbsp Butter, softened

1. Brown half of the beef in hot oil; 5-6 minutes. Remove the browned beef and set aside while browning the remainder of the beef. Add all of the beef, chopped onions2 1/2 cups of water, Worcestershire sauce, garlic, dried mustard, tarragon, bay leaves, salt, pepper, paprika, allspice, and balsamic vinegar to the pot. Cover and simmer for 1 1/2 hours.

2. Remove bay leaves, and whole allspice (if used). Add the celery and parsnips and cover and cook for 10 minutes (I put them in first to make sure the celery is not crunchy and so that the parsnips soften and thicken the gravy). Add the potatoes, carrots, and beef stock; cover and cook 30 to 40 minutes longer. To thicken gravy, mix together 2 tablespoons flour and 2 tablespoons butter. Add butter/flour mixture to 2 cups of the hot beef stock. Stir in flour mixture to the stew pot and cook until bubbly and thick. Enjoy!

-My husband likes his stew thick, so if you want a more liquid stew add more beef broth or water.

German Sauerkraut Soup

This soup tastes like Germany in a bowl! Lots of bold flavors that warm you down to your toes! I love it! I love sauerkraut, brats and spicy mustard . . . I know that not everyone is too keen on sauerkraut so this soup is a good of way easing into it. I especially love adding a dollop of horseradish to it when serving! Mmm-mmm!!!German Sauerkraut SoupRecipe by: Emily

7-8 Medium Red Potatoes, cut into 1 inch cubes
4-5 Bratwurst
1 Large Onion, chopped
6 cups Beef Broth
2 cups Sauerkraut, with juices
3 Tbsp Sugar
1/2 cup Water
1 Tbsp Apple Cider Vinegar
2-3 Tbsp Spicy Mustard
1 Tbsp Dijon Mustard
2 Tbsp chopped Parsley
Salt
Pepper

1. Cook the bratwurst in a large soup pot according to package directions. Remove and set aside. Raise the pot heat to medium high and add the chopped onion and 2 tablespoons of sugar and 1 teaspoon of salt. Once the onions start to caramelize lower the heat to medium-low and continue cooking until softened and golden brown.

2. Add 1/2 cup of water and deglaze the pan. Add the beef broth, mustard's, sauerkraut and potatoes and bring to a simmer. Simmer gently for 15- 20 minutes until the potatoes are tender.

3. Cut the cooked bratwurst into bite sized pieces and add to the pot along with 2 tablespoons of sugar, 1 tablespoon of apple cider vinegar and chopped parsley. Simmer for 5 minutes more. Check seasonings and add additional salt, pepper, sugar or vinegar if needed. Serve with horseradish, fried onions, and or croutons to garnish. Enjoy!

Tips:
-Rinse the sauerkraut before adding to the pot if you want a milder flavor.
-Crumble rye bread over the top before serving.
-You can also add 1/2 tsp caraway seed to the soup while cooking the onions if you like caraway.

30 Minute White Chicken Chili

Today is my handsome hubby's birthday!!! (Which means I need to warm up my golf swing for tomorrow . . ) Happy, Happy Birthday Toph!!! He is without a doubt the most amazing husband ever!!! This chili is pretty amazing as well . . . the best compliment in the world is having someone ask you for a recipe after trying your wares . . . and this one has got a few requests! Plus can you beat feeding your fam something delish in less than 30 minutes . . . I think not!30 Minute White Chicken ChiliRecipe by: Emily
2-3 Chicken Breasts, cut into bite sized pieces
1 can cream of Chicken Soup
1 medium Onion, chopped
1 4oz can diced Green Chili's
1 cup Chicken Broth
1-2 can's Cannellini Beans or Great Northern White Beans
1-2 Cloves Garlic, chopped
1 cup Pepper Jack or Mexican Blend shredded Cheese
1 cup Sour Cream
1 Tbsp Oil
1 tsp Oregano
Diced Jalapenos (Optional . . . to give it a little more kick)
Salt
Pepper

1. Saute the chopped onion over medium heat in one tablespoon of oil in a medium pot for 6-7 minutes. Add the chicken, garlic, salt, and pepper. Cook until the chicken is no longer pink 6-7 minutes.

2. Add the chicken broth, oregano, green chili's and jalapeno. Bring to a simmer for 5 minutes. Add the cream of chicken soup and beans and bring back to a simmer for a few minutes.

3. Add the sour cream and shredded cheese. Season with additional salt and pepper if needed. Serve garnished with sour cream, corn chips and or shredded cheese.

Roasted Garlic Tomato Basil Soup

I came home from class freezing and craving soup!!! I browsed my kitchen and pantry and decided to live it up with homemade tomato and a toasty grilled cheese.
Eating grilled cheese is a rarity at our house since my hubby is not a fan of melted cheese (sigh . . . I know . . .) so this is my idea of living it up . . . homemade soup goodness and a buttery, toasty, melty sammie! I love making soup like this because the better the ingredients you use the better it tastes . . . and it is a great opportunity to concentrate on simple but DELISH flavors such as caramelized/roasted garlic, balsamic vinegar, fresh basil and sun dried tomatoes. This soup is easy, cheap and yummers!Roasted Garlic Tomato Basil Soup
Recipe by: Emily
1 14.5oz can of Diced Tomatoes (I used petite diced . . . cooks faster)
1 14.5 oz can Italian Stewed Tomatoes (or you can use just 2 cans of diced)
1 cup Chicken Broth
1 cup Water
2-3 cloves of Roasted/Caramelized Garlic (or 2 cloves of raw garlic minced)
1 Tbsp Balsamic Vinegar
1 Tbsp Chopped Sun dried Tomatoes
1 Tbsp Chopped Basil
1 tsp Brown Sugar
1 Small Onion, diced
Red Pepper Flakes
1 Tbsp Olive Oil
Salt
Pepper
Sugar

1. Heat one tablespoon of olive oil in a medium pot over medium heat. Add the diced onion and brown sugar. Cook onion until it begins to brown and soften, about 10 minutes. Add the diced tomatoes, balsamic vinegar and a pinch of red pepper flakes. Allow to cook until the tomatoes begin to caramelize and they look "dry" and shiny, 5-7 minutes. Add garlic and basil and cook for a minute. Add the chicken broth, water, and Italian tomatoes. Simmer for 10 minutes and then puree with a hand blender or in a blender.

2. Return pureed soup to the pot and simmer until desired thickness is reached. Add salt, pepper and sugar to taste. Serve hot and enjoy!
Adding a pinch of sugar at the end really brings out the tomato flavor, as does the balsamic vinegar bring out the acidity of the tomatoes and balances the flavors nicely.You can also add 1/2 cup of heavy cream in the end if you like.

Hot and Sour Soup

I LOVE oriental food! I love spicy things and I love the back of the throat heat that is in this soup! Ironically I made this on the hottest day of summer that we have had so far and tonight I am freezing due to the weather change and the fact that our AC was blasting all day while we were out of town today . . . so I could really go for a bowl of this soup now to thaw my frozen toes!
Hot and Sour SoupRecipe by: Emily

1/2 cup dried Shitaki Mushrooms
1 tsp peeled and minced Ginger
1 tsp Red Chile Paste, such as sambal oelek (add more if you like it really hot)
1 Tbsp Oil
1/2 cup canned Bamboo Shoots, sliced
2 boneless Pork Chops, sliced into 1 inch strips
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
Salt
Fresh cracked Pepper
1 tsp Sugar
1 Quart Chicken Stock
1 inch piece Ginger, peeled and quartered
1 Green Onion, cut into quarters
4 sprigs of Cilantro
1/2 square Firm Tofu, drained and sliced in 1/4-inch strips
6 tsp Cornstarch mixed with 2 Tbsp water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Directions

1. Steep the mushrooms in a small bowl and cover with boiling water. Let stand for 30 minutes until plumped. Slice the mushrooms and set aside.
2. Heat one quart of chicken stock over medium-low heat in a sauce pan, add the peeled and quartered ginger, quarted green onion, and 4 sprigs of cilantro to the pot. Allow chicken stock to steep for 1/2 an hour before using simmering lightly. Be sure to strain the ginger, green onion and cilantro from the stock.

3. Heat the oil in a wok or large pot over medium-high heat. Season the pork chops with salt and pepper, add to the wok. Cook for 3 or 4 few minutes until lightly browned. Add the minced ginger, chili paste, shitaki mushrooms, bamboo shoots; cook and stir for 1 minute to infuse the flavors. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together. Pour in the Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

4. Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Crispy Bacon and Butternut Squash Soup

I hope everyone had a happy Halloween! We did in our possy! I had the pleasure of playing crosswalk guard/monkey carrier . . . meaning that I helped herd, guide, and carry nieces and nephews from house to house while trick or treating. To prep for our candy gathering we filled up with Navajo tacos, decorated sugar cookies and munched on all sorts of other goodies!
A seemingly never ending day of snow last week guided me into the kitchen to make this inviting soup. Butternut squash is so versatile to utilize in making soup . . . I LOVED the addition of bacon in it! The crispy bacon added a great smoky, salty flavor and crispy nummy-ness. It is amazing and a day with a crispy loaf of baked potato bread (recipe yet to come . . . ).
Crispy Bacon and Butternut Squash Soup
Recipe by: Emily

1 Butternut squash, peeled and cubed (about 3 cups)
3 cups Chicken Stock
1/2 cup Milk or Cream
3 Tbsp leeks, chopped*
2 Garlic cloves, minced (I used 3 cloves of caramelized garlic*)
1 tsp Salt
1 tsp Pepper
1 Tbsp Olive Oil
6 Strips of Bacon

1. Coat the butternut squash with olive oil, salt and pepper. Roast on a baking sheet in a 375 degree oven for 30-40 minutes, until the squash is tender.
2. Cook the bacon strips in a frying pan over medium low heat until crisp. (If you start the bacon in a cold pan and cook at a low temperature it renders the fat down and creates crispy bacon with less mess and stress!!!). Once the bacon is cooked place strips on a paper towel to drain excess grease off.
3. Saute the leaks over medium heat in a medium pot in one tablespoon of the bacon fat until soft, add the Garlic and cook for one minute. Add the chicken stock and bring to a simmer.
4. Once the squash is done remove the chicken stock pot from the stove, add the roasted squash and puree with a hand blender or blend in 2 batches in a blender. (Be careful if you are using a blender, hold a dish towel over the top instead of the blender lid so that it does not explode the hot liquid all over!!!). Add 1/2 cup milk or cream to the soup and season to taste. Serve warm with one strip of bacon crumbled over each serving. You can also garnish with Parmesan cheese or croutons. (I like to add a little drzzle of pumpkin seed oil.) Enjoy!

Caramelized Garlic: amazing in anything! Caramelized garlic is easy to make, wrap a head of garlic (I make a couple at a time) in aluminum foil and bake in a 400 degree oven for about 35 minutes until the cloves are soft. I let the garlic heads cool to room temperature and then peel the cloves and freeze them in a bag in the freezer, ready to to be used in any recipe! Roasting the garlic creates an almost sweet flavor that is not as overwhelming as raw garlic. It is also so good to mix butter and herbs with and use as a french bread spread!

Leek Cubes: chopping and cleaning leeks can be a bit of a pain sometimes, especially if you want to get dinner done quickly. Whenever I buy leeks I get a bunch to chop up and clean and then fill an ice cube tray with the cleaned, chopped leeks and then fill the cubes with chicken stock and freeze. After frozen I pop them out bag them and then back into the freezer they go where they are ready to use in soups, sauces etc.

Mulligatawny Stew

Hello Hello! It feels like forever since I blogged! I have cooked during my absence I just haven't had the time or energy to post . . . which happens and I don't stress about it . . . Yes school has started again and I am up to my neck in this and that . . plus I am fulfilling a goal that I have had since I was a kid of writing a book . . . so yes life is busy . . . but I am sure everyone can relate.

When I told my husband what I was making tonight he asked me what it was . . . then he said "why don't you just call it chicken?" Dear sweet hubby of mine . . . it has a name and it is something good! I absolutely love Indian food! When I was serving an LDS Mission in Germany I was spoiled and got to eat the real stuff on many occasions . . . and I absolutely loved it! It was pretty spicy though . . . I try to add as much heat as we can handle without breaking out in a sweet and getting all read faced (which happened to me a couple of time in Deutschland!)All I can say is that it has coconut milk in it . . . which in my book equals a delight! I was browsing through a book store the other day, overwhelmed by the huge cookbook section and picked up an incredible Indian cookbook . . . sadly I honestly had no idea what many of the ingredients were and knew that I would have to drive quite a ways to find ingredients . . . but one day I will immerse myself more in Indian food . . . until then we will enjoy Mulligatawny! I give it 2 thumbs up!Mulligatawny Stew
Recipe by: Emily

1 1/4-1 1/2 lbs Chicken Breasts
1 tablespoon cooking oil
2 Carrots, peeled and chopped
2 Stalks of celery, chopped
2 cloves of Garlic, crushed and minced
1 medium Onion, chopped
2 1/2 tsp Fresh Ginger, peeled and minced
1 Tbsp Curry Powder
3 1/2 Cups Chicken Broth
1 14 oz. can Coconut milk
1/4 cup chopped Cilantro
1 Tbsp Sugar or honey
Cayenne Pepper
Salt
Pepper

1. Heat the oil in a large sauce pan over medium high heat and saute the vegetables until softened. Add the chicken, season it with salt and pepper and cook it for a few minutes until lightly browned.
2. Add the curry powder, sugar, and a pinch of cayenne pepper and cook for about 1 minute. Add the chicken stock and bring to a simmer. Allow to simmer until the chicken is cooked through and the stock has reduced, about 10-15 minutes. (If you want it thick allow stock to reduce longer.)
3. Add the coconut milk and cilantro then simmer for 2-3 more minutes. Taste and adjust seasoning. Serve over rice! Enjoy!

(This is also awesome if you add potatoes to the stew, if you get carried away with the cayenne pepper, potatoes lessen the heat!)

Also if you use lite coconut milk it makes for a thinner soup, so reduce the chicken stock more before adding the milk if you want it thicker.

Chicken, Lime and Black Bean Soup

My handsome hubby got a new job today so we had a little fiesta after I got home from school tonight and enjoyed a new favorite of mine . . . Chicken, Lime, and Black Bean Soup!
I LOVE lime and cilantro! I am a gal of the southwest and am gung-ho for southwest and Mexican cuisine like no other! Whenever we go out to eat my hubby knows that I will most likely want Mexican food or something spicy! He is always game for sushi . . . but not always so much for some of my favorite places to eat . . . so I try not to choose them too often . . . sometimes he is beyond sweet and picks one even though I know it is not his fav!!!
That's my guy in a nutshell . . . he is always amazing and puts me first . . . I try to do the same . . . such as load up soup so it isn't so "soupy." My honey isn't too wild for it if it has tons of liquid so I load it up good with chicken and veggies! I am so making this soup the next time that we have company! In fact we have new neighbors (hint, hint me!) so I need to get in gear and have them over!
I also wish that I had time to run some down to my Mutti who has another sinus infection (painful and annoying!!!) poor lady! I hope that my little sisters made her some soup!!! Or maybe my dad (gulp) ventured into the kitchen . . . I don't know if that would ease my mom any though!?! (Tuna Omelets anyone?)
Em's Chicken, Lime, and Black Bean Soup
Recipe by: Emily4 Chicken breasts
4 cups Chicken Broth
1 can Black Beans (I prefer using low sodium, draining is optional)1 cup Celery, chopped
1 Medium Onion, chopped
4 cloves Garlic, minced
1/4-1/3 cup Lime juice
1/4-1/3 cup fresh Cilantro
1 Tbsp Butter
Poultry Seasoning
Salt
Pepper
Red Pepper Flakes
Diced avocado, sour cream, and tortilla strips to garnish. (Pico would be awesome too!)

1. Lay chicken breasts on a baking sheet and squeeze 1 or 2 fresh lime wedges over each piece, then season lightly with poultry seasoning, a pinch of red pepper flakes, salt and fresh cracked black pepper. Roast in a 375 degree oven for 18-25 minutes or until cooked through. Once chicken is cooked cut into bite size cubes.
2. Chop 1 cup of celery, about 2 stalks (I like to use the celery leaves to flavor the soup and add some color too) and 1 medium onion. Saute celery and onion in a large sauce pan with 1 tablespoon of butter over medium heat until tender (about 10 minutes). Add the garlic and cook for 1 more minute, then add the chicken broth.
3. Bring the soup to a simmer and then add cilantro, chicken, and lime juice. Simmer for 2 or 3 minutes, taste, add additional seasoning if desired and then add the black beans. Remove from heat and serve garnished with diced avocado, sour cream, chopped cilantro, and tortilla strips. Enjoy!

(Draining and/or rinsing canned beans creates clearer soup broth. To make a darker, thicker soup use low sodium beans and don't rinse them. I rinsed mine this time, but I also like to use them unrinsed in some soups!)

Asparagus Soup with Garlic Croutons

Today is the day that my handsome husband has spent countless nights dreaming about . . . his last day of college!!! (Well until graduate school . . .) Yes my Toph is graduating with a Bachelors degree in Sociology! Congrats, congrats handsome! He is so excited and I am so very proud of him! To celebrate we went out to eat and then watched the new batman movie (it came out today on DVD . . . um I think I closed my eyes through most of it!)
I decided that I had better post something without chocolate in it to break up my ever increasing baking blogs. (I made fudge yesterday . . . had to be done . . . I don't want everyone thinking that our house is overran with sweets . . . it really is not!) With the snow making its presence known their is absolutely nothing more comforting than a hot bowl of soup to warm you up and make you forget about getting to dig your car out! I personally love asparagus and I especially came to love Spargal (white asparagus) while living in Germany and Austria . . . but I have yet to see it in the US. If you ever see it or get the chance to eat it . . . DO! In Germany they smother it with melted butter and toasted bread crumbs! It is an absolute delight! Love it! Love it! Asparagus soup is a close second though and I love the wonderful taste and texture that roasting them gives them.
Asparagus Soup with Garlic Croutons
Recipe by: Emily

1/2-3/4 lb Asparagus
2 1/2 cups Chicken or vegetable broth
1/2 cup half and half
2 Tbsp Olive Oil
1/4 cup Shallots, minced
2 Tbsp Chives, chopped
1/2 tsp Thyme
Salt
Pepper
1. Place the asparagus on a cookie sheet and coat with 1-2 tablespoons of olive oil and then lightly salt and pepper them. Roast the asparagus in a 350 degree preheated oven for 15-20 minutes. (I like them soft!)
2. Saute the shallots in 1 tsp of olive oil in a large sauce pan until translucent (5-8 minutes). Then add the chicken stock and thyme and bring to a simmer.
3. Coarsely chop the roasted asparagus and add to the chicken stock. With a hand blender puree the stock and asparagus until smooth. Season liberally with salt and pepper to taste.
4. Turn the heat off and add the half & half and chives. Serve with additional roasted asparagus spears and garlic croutons if desired.

Garlic Croutons
4-5 thick slices of regular white, french or Italian bread
3 Tbsp Butter
Garlic Powder
Parsley Flakes

Cube the bread slices and spread out on a cookie sheet. Melt the butter and use a pastry brush to coat the bread cubes on all sides. Sprinkle lightly with garlic powder, tossing to coat well. Sprinkle with parsley flakes, salt and pepper. Bake in a preheated 400 degree oven for about 3 minutes, toss croutons again then continue baking until golden brown. Serve on top of soup. Enjoy!

Butternut Squash Soup

There is nothing like a hot bowl of soup on a cold snowy day! (Oh Utah, land of summer snow!) I love soup! It is the easiest and most versatile thing in the world to make (I think!). Squash soup is my FAVORITE (!!!) and their is always plenty of it at my house because my husband does not share the same love for it that I do! (Poor guy!) I love roasted squash in just about anything really! I roast a couple and then scrape them out and freeze them and throw a scoop or two into a lot of the things that I make. Squash is LOADED with vitamins and is a great thickening agent in stews, casseroles etc. I am still on my pumpkin seed oil kick so I added a bit on top of my soup and yes it was pure heaven! This soup is just too easy not to make!
Butternut Squash Soup
Recipe by: Emily

1 Butternut Squash, around 2 lbs
4 cups Chicken or Vegetable Stock
2/3 cup Half and Half
2 Tbsp Shallots, minced
1 Tbsp Olive Oil
Salt
Pepper
1/2 tsp Thyme
Dash of Red Pepper Flakes

1. Cut the butternut squash in half, scoop out the seeds and drizzle with olive oil then sprinkle with salt and pepper. Roast the squash in a 350 degree oven for about 35 minutes, or until very tender.
2. Add the minced shallot to a large sauce pan with 1 Tbsp olive oil and saute until tender. Add the chicken stock, thyme, salt, pepper, and red pepper flakes. Bring to a gentle simmer.
3. Scoop out the flesh from the roasted squash and puree in a blender adding some of the chicken broth to make it smooth or add the squash to the stock in the large sauce pan and puree with a hand blender until smooth.
4. Add the half and half, check for seasoning and serve.

Sausage and Cannellini Soup (aka: Heaven on Earth!)

   There is just no way around it and no reason to deny it . . there is simply nothing more delicious than this soup . . . so says I (for the moment)!It was just a delight to dine on with the weather beginning to change and the sights and smells of autumn sneaking in. I love the fall! I can't wait to pull out my scarves and and sweaters and bundle up against the cold . . . that is before the sky turns a permanent dreary, milky gray for winter! Living in Austria and Germany taught me that there are a million and one ways to wear a scarf and knot it. So I am now obsessed!
   I would love to bake something with pumpkin in it this week if I find the time! It just sounds soooo good! Oh or homemade gingerbread, the actual bread, not the cookies. GH Bread Co has the BEST gingerbread! I swear that I could down a whole loaf myself (hopefully that will not happen) but I would really like to make some myself. I think that I found a good recipe . . . mal sehen.
   Oh, I have to add this lil' bit in . . . last night I had a a message on my phone . . . from my former boss from when I first started college(hello Stacy) I was totally surprised that he had called to comment on my blog! I thought "how in the world did he find it?" . . . thanks mom . . . I think she is going to start making t-shirts and aprons with my URL address on them (unless they are already made?) Anywho if you are visiting my blog because of my mom or another family member thanks and I hope that you enjoy! If you stumbled upon it welcome, and if you have checked it out before welcome back! Okay onto the soup . . .

Sausage and Cannellini Soup
Recipe by: Emily

1 lb Sausage (Italian Preferably)
32 oz Chicken Stock
1 cup sliced Squash, (zuc's or crookneck)
1 15 oz can Italian diced tomatoes
1/2 cup Orzo Pasta
1 can Cannellini Beans, rinsed
1/2 medium Onion, chopped
1 Tbsp Olive Oil
1 tsp Sugar
1 Garlic Clove, minced
Salt
Pepper
Red Pepper Flakes
1. Brown the sausage in a large sauce pan or soup pot. Once the meat is no longer pink add the onion, olive oil, and garlic. Once the onion is translucent add the sugar cook for 2 minutes then add the squash. Cook until the meat begins to brown and onions start to caramelize and squash begins to soften.
2. Pour in the chicken stock, and tomatoes. Bring stock to a gentle boil and add the orzo pasta. Gently boil for about 8 minutes then add the beans, salt, pepper and pepper flakes to taste. Simmer for a few more minutes then serve hot!
(I served this soup with our favorite pesto toasts! Shear delight!)

Creamy Potato and Leek Soup with Parmesan Pesto Toast

   I came to love leeks while I lived in Germany and one of my favorite dishes was leek soup. They have such a great flavor and are not overpowering at all. In Germany they were very popular in a cheesy soup with hamburger in it! My comp and I made a big pot of it once but I can't remember everything that went in it! So today I settled for the deliciousness of creamy Potato and Leek soup . . . which was honestly no compromise at all! It was especially delightful with the Parmesan pesto toast which had such amazing flavor and really upped the anty of the soup! Needless to say we really enjoyed supper tonight!

Creamy Potato and Leek SoupRecipe by: Emily

1 cup sliced Leeks (make sure they are clean and free of sand and dirt)
2 medium Potatoes, peeled and diced
3-4 cups Chicken Stock or Vegetable Stock
1 1/2-2 cups Half and Half (I used fat free)
2 Tbsp Butter
Sea Salt
Pepper
Chives

Saute the leeks in a pan over medium heat until tender, add potatoes and pour enough chicken stock in to cover potatoes. Add salt and pepper and let simmer until potatoes are soft. Turn off heat and let cool for 5 minutes. Puree potato and leek mixture until smooth. Add half and half until desired consistency is reached. Season and sprinkle with snipped chives. Serve warm with pesto toast, enjoy!
Parmesan Pesto Toast
Recipe by: Emily1 Crusty loaf of bread (I used 3 Cheese Semolina)
1/2 cup Basil Pesto Sauce
3/4 cup shredded Parmesan Cheese

Slice bread into thick slices and spread each slice with pesto sauce. Sprinkle pesto topped bread slices with Parmesan cheese and bake on a cookie sheet in a preheated 400 degree oven until cheese is melted and bread is lightly toasted. Enjoy!
These toasts were so yummy that my hubby wanted them for breakfast . . . he got cereal instead, but they were awesome! We could eat them everyday!