One reason for liking autumn is that it’s soup weather. I’ve always had a soft spot for soups and I eat them all year round. Cans of certain Cambell’s soups that I can’t get over here are one of the few things that I consistently bring back home with me from the States. I really miss chicken noodle soups, which can rarely be found here in Sweden.
But there is something about the chill in the air that makes me want to MAKE them, and not just open a can. gnostraeh also has a thing for soups and she’s been posting some delicious-sounding recipes lately. That reminded me about two soups that I love and haven’t had in awhile, so I went and dug up the recipes and gave Anders the choice of picking one (since today is Swedish Father’s Day) and I’d make it for dinner.
One was an old AWC cooking club recipe that we probably made back when Karin was a baby and which I liked so much that I’ve kept it as a great go-to soup that everyone seems to like. It’s funny…I don’t remember particularly liking zucchini as a child or young adult, but I sure do love it now, along with its sunnier sister Summer Squash. And my kids both like it, so it makes a fairly frequent appearance on our dinner table. This soup is fast and easy and super-delicious.
Zucchini Soup
from Damerna’s Värld Magazine
1 yellow onion
3 medium large zucchini
1 liter water
2 cloves garlic, minced
3 squares chicken bouillon
15 sun-dried tomatoes in oil
2 dl crème fraîche (mmmmmmmmm crème fraîche)
2 dl chopped fresh basil
salt and white pepper
Chop the onion and boil it in the chicken bouillon for about 10 minutes. Chop and slice the zucchini. Add zucchini, garlic and crème fraîche to the bouillon. Let boil 10 minutes. Drain tomatoes and slice. Salt and pepper soup to taste, add tomatoes and basil, and serve immediately.
The other soup is one that I thought was also an old AWC cooking club recipe but when I couldn’t find it on the website, I went digging in my overstuffed Kitchen Klips recipe book that my mom originally gave me in college, filled with all my favorite family recipes, and it turned out to be one that one of the Wonders had served at a dinner…also many long years ago. She’s no longer a member of the AWC but she used to organize cooking club, hence the mix-up.
Anders picked this one so I made Martin drive me to the grocery store to get the ingredients we didn’t have at home, and I made and served it with garlic bread. Yum yum! Gorgonzola is another thing that I never ate until fairly recently, and now think is yummy, at least when cooked.
Angie’s Mushroom Soup with Gorgonzola
1 liter mushrooms (I used half chantarelles and half button mushrooms)
1-2 Tb butter
1 liter chicken or vegetable bouillon
1 dl cream
2-3 Tb flour
lemon juice, wine or sherry to taste (I used white cooking wine)
50 grams gorgonzola cheese
I also added a dash of soy sauce, a dash of Worcestershire sauce and a dash of salt and pepper.
Chop the mushrooms and sauté them in butter. Add flour and stir well. Pour in bouillon and cream. Boil 5-10 minutes. Add lemon juice, wine or sherry to taste and then add the gorgonzola to melt in the soup.