header

header

2 soup + 1 scone recipes

I've been cooking up a storm lately. I'm going to post a few recipes in sets so I can share them all! 

soup #1
Last weekend I made beef and barley soup. It's a simple and flavorful classic. I'm usually not a huge fan of red meat, but in this soup it's perfect. The trick to this soup is mincing everything into very small pieces. It takes some time but it really makes the texture of the soup. Note to self: when you bring Ritz crackers to work to eat aside soup, do not bring the entire sleeve. You do not have enough self control for that situation.


Here's what you'll need...
1 medium onion, minced
1 1/2 cups celery, minced
3 large carrots, peeled and minced
2 bay leafs
1 lb. beef stew meat, cubed
32 oz. can low sodium chicken broth
32 oz. can low sodium beef broth
2 tsp. beef broth base
1 cup medium pearl barley
1 tbsp. olive oil

Here's what to do...
Cut meat into small pieces. Place in bowl, sprinkle with salt and pepper. In large saucepan saute onion, celery and mushrooms in 1 tablespoon olive oil. Add beef and saute until beef loses the pink color. Add broths, broth base, and 1 cup of water. Cover and simmer for 15 minutes. Add carrots, bay leaf and barley. Cover and simmer for 45 minutes. Adjust seasoning. Remove bay leaf before serving.

soup #2
This weekend I made butternut squash soup. There's no cream or milk but it's one of the creamiest soups I've ever had. The apple cider and apple give the soup so much depth and it's super healthy! I make this one over and over again. I also love it because I get to use my favorite kitchen gadget - the immersion blender! Don't laugh, these things make me happy.


Here's what you'll need...
2 tablespoons butter or olive oil
1 onion, chopped
1/2 teaspoon nutmeg
4 lbs. butternut squash (2 med) peeled, seeded and cut into 1 inch cubes
4 cups vegetable broth
1 gala apple, diced
1/2 cups apple cider

Here's what to do...
Melt butter. Add onion and nutmeg and saute until onion is soft and transparent. Add all remaining ingredients. After it starts to boil, lower heat and simmer uncovered about 30 minutes or until everything is mushy. Puree in blender (or with an immersion blender) until smooth.

scones
I made these scones to go with the butternut squash soup, but they would really go with any soup. I've definitely said this before, but I'll say it again. I love scones because you can throw anything in them. Sweet or savory, they are buttery, flakey and delicious. 


Here's what you'll need...
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into cubes
1/3 cup grated parmesan 
2 sprigs rosemary, minced
3/4 cup buttermilk

Here's what to do...
In a bowl, combine the flour, baking powder and salt. Then using your fingers, rub in the cubes of butter until the flour and butter form into small pea like pieces. Add in the parmesan and rosemary and mix everything with your hands until a ball of dough forms (it might seem a bit dry). Pat it together and form into a ball. Press down until dough is in large circle, about 1/2 inch thick. Cut into 8 triangles. Bake at 350 degrees for about 20 minutes.

Don't forget to enter my giveaway for a modern and chic throw pillow here!

16 comments:

  1. omg this sounds like absolute heaven!!!

    ReplyDelete
  2. yum these sound really good... what is it with the fall weather turning crisp and cool that makes us all want to cook up a storm? :-) love it.

    ReplyDelete
  3. So delicious, I must try the butternut squash soup, it screams winter nights!

    ReplyDelete
  4. That butternut squash soup looks soooo good. A perfect fall meal.

    ReplyDelete
  5. Yum! I must try the scones and the butternut squash soup right away. Enjoy!

    ReplyDelete
  6. ong the butternut squash is my favorite! a fall staple! i have to try it now!

    ReplyDelete
  7. Everything looks amazing. You are definitely on a cooking spree..and I may need to make both of these in the near future. I try to hold off making soups until it's REALLY cold, and then I too go on a soup spree.. :)

    ReplyDelete
  8. Omg those scones and that butternut squash soup looks amazing!! I'm bookmarking this for dinner sometime this week!

    ReplyDelete
  9. Oh I could use some soup right about now! I made some potato leek soup Sunday night but I would love some beef barley. Haven't had meat in weeks and beef barley is one of my favorite soups. Thanks for the recipe! :) xoxo

    ReplyDelete
  10. Yum and any soup is perfect for fall weather!

    ReplyDelete
  11. This is fantastic Lara!! Thank you so much and like I said perfect timing for my cold snowy storm heading to Denver tonight. xoxo

    ReplyDelete
  12. Butternut squash soup is my favorite and I'm always looking for the perfect recipe. I think this is it!

    ReplyDelete
  13. I'll have to try the butternut squash soup one day. I'm planning on making mushroom barley soup tonight, so I'm going to try to make those scones to go with it (if I have time...)

    ReplyDelete
  14. oh my goodness you are an amazing cook! Butternut squash soup is my favorite!

    ReplyDelete
  15. I'm so excited to make my first batch of butternut squash soup for fall! I love it with a little dollop of creme fraiche and some chives.

    God, I sound so pretentious. But it's seriously good.

    ReplyDelete
  16. nice idea..thanks for sharing....

    ReplyDelete