---

It feels like this fall hasn’t been the greatest for soups because it’s been unseasonably warm.

I just played golf last week in shorts and we’re into November already! But alas, the cool-down has come. We’re barely going to get above freezing this weekend, and before we know it, there will be snow on the ground. Now is the best time to start compiling your favorite soup recipes for the fall/winter, like the soups that fill the house with amazing smells, the soups that warm your body and soul after a day outside in the cold and soups that are just plain, old fashioned delicious!
I’ve done a soup recipe column before, but hopefully I’m able to give you some new ideas and new flavors to work with here. Enjoy!

+++++

COUNTRY FISH CHOWDER
1 c. chopped onion
4 bacon strips, chopped
3 cans (12 oz. each) evaporated milk
1 can (15-1/4 oz.) whole kernel corn, undrained
1 can (6-1/2 oz.) chopped clams, undrained
3 medium potatoes, peeled and cubed
3 tbsp. butter
1 tsp. salt
3/4 tsp. pepper
1 lb. fish fillets (haddock, cod or flounder), cooked and broken into pieces
Crumbled cooked bacon, optional
Minced chives, optional

In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes.
Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.

+++++

The key to this one is right in the title: week night. Many soups can take a bit of time and aren’t suited all that well for week night cooking, but this one is!

WEEK NIGHT TURKEY TORTILLA SOUP
1 tbsp. olive oil
1 large onion, chopped
1 garlic clove, minced
6 c. reduced-sodium chicken broth
1 can (15 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
1 envelope reduced-sodium taco seasoning
2 c. cubed cooked turkey
2 c. frozen corn (about 10 oz.), thawed
1/3 c. minced fresh cilantro
Optional toppings: crunchy tortilla strips, shredded Monterey Jack cheese, sliced avocado and squeeze from lime wedge.

In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

+++++

This next recipe is one I can admit that as a child, I wouldn’t have liked if my parents made it. I would’ve questioned the color, the fact that it has asparagus, and just a general dislike of something that might’ve been healthy. But, this soup is amazing and unique all in one!

CHEESY CREAM OF ASPARAGUS SOUP
2 packages (12 oz. each) frozen cut asparagus
1/4 c. butter
2 tbsp. all-purpose flour
4 c. whole milk
1 c. shredded Monterey Jack cheese
4 to 5 drops hot pepper sauce
1-1/2 tsp. salt
3/4 to 1 tsp. pepper
Roasted asparagus tips, optional

Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly.

Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.

+++++

I have to include a cheesy, ham soup. They are my kryptonite. I could eat a whole batch of it myself over a week. Just keep reheating it and enjoying the savory goodness.


CHEESY HAM SOUP
10 bacon strips, diced
1 large onion, chopped
1 c. diced carrots
3 tbsp. all-purpose flour
3 c. whole milk
1-1/2 c. water
2-1/2 c. cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 tsp. chicken bouillon granules
Pepper to taste
3 c. shredded cheddar cheese
2 c. cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

TFD: “Only the pure in heart can make a good soup.” - Ludwig Von Beethoven

---