As the seasons change, and the weather begins to settle in to crisp and cool autumn days, many return to a feel-good, home-cooked, familiar favorite in which to dunk their spoons: Soup.
“The weather is getting cooler, or at least there are glimpses of it,” said Leslie Shalabi, of Convivium Urban Farmstead in Dubuque. “I think that really sets the mood for something warm and comforting. I also think that, similar to our summer wardrobe, we are kind of tired of our summer food and ready for a change.
“Soup is very versatile. You can make a big batch and freeze it. You can have it for lunch or dinner. And it can be served with a sandwich or salad.”
With the ability to range from a simple side to a hearty main entree, according to food historians, soup dates back to 20,000 B.C., when our early ancestors boiled ingredients, such as bones, to create broth.
As soup continued to evolve, the Egyptians and Romans added grains, lentils and other foods to spice things up.
The word soup has Latin roots derived from “suppa,” meaning “bread soaked in broth.” It laid the foundation for how soup was served in 18th century Parisian cafes — and how today’s chefs continue to adapt modern recipes.
The Telegraph Herald reached out to a few local chefs for their favorite fall soups.
Lift your ladles, pour a cup — or a whole bowl — and enjoy!
For the soup
- 4 10 oz. package frozen spinach, fresh spinach or fresh/frozen kale
- 4 medium onions, chopped
- 16 stalks celery, chopped
- 12 medium carrots, chopped
- 4 clove garlic, minced
- 2 c. olive oil
- 6 tsp. celery salt
- 24 c. chicken stock
- Orzo pasta
For the meatballs:
- 4 small onions, grated
- 1-
1/3
- c. chopped fresh parsley
- 4 large eggs
- 4 tsp. minced garlic
- 4 tsp. salt
- 4 slice fresh white bread, crust trimmed, torn into small pieces
- 2 c. grated Parmesan
- 2 lb. ground beef
- 2 lb. oz. ground pork
- Freshly ground black pepper
Prepare pasta according to directions. Set aside.
Meatballs: Stir together onion through bread. Stir in beef, cheese and pork. Form into 1-inch meatballs. Bake in oven on rack set in sheet pan or broiler rack.
Soup: Sauté chopped onion, celery, carrots and garlic in olive oil. Season with celery salt. Place vegetables and chicken stock in a soup kettle and simmer for at least 1 hour.
Add meatballs to soup to warm through.
— Leslie Shalabi, Convivium Urban Farmstead, Dubuque
- 2 whole boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- Spice mix
- ½ Tbsp. cumin
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. salt
- 1 diced onion
- ¼ c. diced green bell pepper
- ¼ c. red bell pepper
- 3 cloves garlic, minced
- 10 oz. Rotel tomatoes and green chilies
- 3 8 oz. low sodium chicken stock
- ¼ c. tomato paste
- 4 c. hot water
- 30 oz. black beans, drained
- ¼ c. cornmeal or masa
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder and salt. Drizzle 1 Tbsp. olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20-25 minutes or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 Tbsp. olive oil in pot over medium heat. Add onions, red pepper, green pepper and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into soup, then simmer for an additional 30 minutes. Check seasonings, and add more if needed. Add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat, and allow to sit for 15-20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo and grated cheese, and finally, tortilla strips.
— Leslie Shalabi, Convivium Urban Farmstead, Dubuque
- 2 whole lobsters (about 1½ lbs. each) or 1 lb. lobster meat and shells
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tbsp. tomato paste
- ½ c. brandy or cognac
- 1 c. dry white wine
- 4 c. seafood or lobster stock
- 1 c. heavy cream
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper
- Optional garnish: Chives, crème fraîche or lobster chunks sautéed in butter
If using whole lobsters, steam them for 6-7 minutes, until shells are bright red. Remove meat, chop and reserve. Keep shells for the stock.
In a large pot, heat olive oil and butter. Add onion, carrot, celery and garlic. Cook 8-10 minutes, until soft and golden.
Stir in tomato paste and cook 2-3 minutes. Add brandy. Carefully flambé or let it reduce by half. Pour in white wine, and simmer another 3 minutes.
Add lobster shells, bay leaf, thyme and stock. Simmer 30-40 minutes, then strain through a fine sieve, pressing to extract all liquid.
Return strained soup to the pot, stir in heavy cream and season to taste. Simmer gently 10 minutes. Blend if you want it ultra-smooth.
Add lobster meat back to the bisque, heat through and garnish with chives or a spoon of crème fraîche.
— Eric Bonnetain, Bread & Vine, Galena, Ill.
For the broth
- 2 lbs. pork bones (neck or trotters)
- 6 oz. pancetta, diced
- 1 onion, halved
- 1 head garlic, halved
- 1 piece ginger (3 in), sliced
- 2 tbsp. soy sauce
- 2 tbsp. miso paste
- 1 tbsp. mirin
- 1 tbsp. sesame oil
- 8 c. water
For toppings
- Ramen noodles (fresh or dried)
- 4 soft-boiled eggs
- Bamboo shoots, sliced
- Scallions, thinly sliced
- Nori sheets
- Optional: Sautéed mushrooms, corn, chili oil
Roast the pork bones at 400 degrees for 25 minutes, until golden.
In a large pot, cook pancetta until browned and crisp. Add onion, garlic and ginger. Sauté 5 minutes.
Add roasted bones, soy sauce, miso, mirin and water. Simmer uncovered for 2-3 hours, skimming occasionally. Strain through a fine mesh sieve.
Cook noodles in boiling water per package instructions. Divide into bowls.
Pour hot broth over noodles. Top with soft-boiled egg halves, pancetta bits, scallions and a drizzle of sesame oil or chili oil.
— Eric Bonnetain, Bread & Vine, Galena, Ill.
- 1 tablespoon oil
- 6 ounces of bacon, cut into small pieces
- 8 ounces of smoked Polish sausage (kielbasa), sliced
- 1 medium onion, sliced
- 1 medium carrot, diced
- 1 small head of cabbage, shredded
- 8 ounces of sauerkraut with juice (about 1 cup)
- 8 cups of chicken stock
- 2 bay leaves
- ¼ cup of chopped fresh dill (stems removed)
- 1 large russet potato, peeled and cubed
- 2 tablespoons of marjoram
- 1 tablespoon of caraway seeds
- 2 teaspoons of paprika
- ½ teaspoon of freshly ground white pepper
- Salt to taste
In a large soup pot, heat the oil, then add the bacon and kielbasa. Cook, stirring, until the fat renders and the meats are lightly browned. Add the onion and carrot, cooking until soft but not browned, about 4 minutes.
Add the cabbage and cook for another three minutes, until slightly wilted.
Pour in the chicken stock, add the bay leaves, dill, marjoram, caraway seeds, potatoes and season with salt. Bring to a boil, then reduce the heat, and let it simmer until the potatoes are tender. Finally, add the sauerkraut with its juice at the very end. This is important, as the acidity from the kraut can prevent the potatoes from softening if added too early.
Adjust the seasoning to your taste, and serve with fresh crusty bread.
— Justyna Miranda, City Girl Farming, Dubuque
- 4 lbs. butternut squash
- 3 tbs. butter
- 1 medium onion, coarsely chopped
- 2-3 sliced garlic cloves
- Fresh thyme, to taste
- ¼ tbs. ground cinnamon
- Pinch of cayenne pepper
- Salt, to taste
- 15 oz. chicken broth
- 1 c. half-and-half
- 1 tbs. lemon juice
- Dollop of sour cream
Cut the squash in half, (you’ll need about 4 pounds of it) remove the seeds and roast it until tender. Then, scoop out the flesh and add it to a pot with 3 tablespoons of butter, one medium onion (coarsely chopped), 2-3 sliced garlic cloves, fresh thyme to taste, a quarter teaspoon of ground cinnamon, a pinch of cayenne pepper if you like a little heat, salt to taste, and about 15 ounces of chicken broth.
Let it all simmer gently until the onions are soft, stirring occasionally. Next, add about one cup of half-and-half and a tablespoon of fresh lemon juice. The acidity of the lemon brightens the flavor and cuts through the natural sweetness and creaminess, creating a multidimensional taste experience.
Purée with an immersion blender or in batches in a blender until smooth. For an extra-silky texture, you can strain it through a chinois. I like to serve it with a dollop of sour cream.
For a dairy-free, nontraditional twist, skip the half-and-half and use coconut milk instead, then add a tablespoon of curry powder for a deliciously different variation.
— Justyna Miranda, City Girl Farming, Dubuque
