Tag Archives: primal soup

Mushroom Stilton Soup

17 Jan
mushroom stilton soup

Mushroom Stilton Soup

Christmas break was a fun vortex via Space-A** travel.  It was jetlag, great weather, family dynamics, eating, shopping, presents, and then a second (far worse) dose of jetlag all jammed into a two-week period.  Looking back, I loved it and am finally recovered from the post-vacation hangover that seems harder and harder to nurse the older I get.  

Ledbury England

Ledbury–so many discoveries in this little village 🙂

The jury is still out when it comes to my feelings toward England.  There is so much good here.  But there is just so much…different.  Different.  I am trying so diligently to make sure I don’t equate “different” with “difficult” or “disappointing.”  Turns out I’m married to my creature comforts.  The longing for my warm fuzzies seems to be trumping the sense of wanderlust and adventure I am supposed to be feeling while living abroad.  

But I am getting out there.  Ledbury is a cute little market town about 30 minutes from me.  It is full of doorways to duck into: shops, antique stores, pubs, and cafes.  The architecture is quintessentially English, exactly what you would imagine in your mind.  I asked a local for the best place to get a bite and a coffee, besides Greggs.  (I love Greggs, by the way.  I am addicted to their bacon & cheese wrap + americano for 2 pounds fifty.)

I will have to go back over there to get the name of the cafe–but it was one of the best lunches I’ve eaten here.  The soup of the day was Mushroom Stilton.  It sounded good…and come to think of it, mushroom stilton soup does pair well with brooding skies and damp coldness.  (It seemed like it could also simply be made out of the stuff ya scratch off the roofs around here.)  So I took the risk, because “when in Rome” has been my mantra.  Ordering this soup felt very “Romey” if you will.  

In all seriousness, I loved it.  Then I embarrassed myself and my friend by asking for the recipe.  And the kitchen actually shared the jist of it!  I’ve made it a few times since that visit, and decided it was worth sharing.  

Am I asking you to make soup out of mushrooms and blue cheese?  Yes.

This is sophisticated comfort food made from locally-sourced produce.  I am thrilled to put ingredients like mushrooms and blue cheese into something greater than on a salad or pizza.  Finally, it is so authentic to this area.  If you ever get to host any sort of British-themed gathering, put this on your menu with confidence.  


1-2 tablespoons olive oil

1 heaping cup of each of the following:
chopped onion
chopped leek with white parts
chopped celery
potatoes, peeled and diced small (1/2 inch cubes)
1/3 c water

6-7 heaping cups chopped mushrooms

4 cups stock
1/3 cup crumbled Stilton (or blue cheese)
1/2 teaspoon salt, 1/4 tsp pepper

In a large stock pot, saute onions in olive oil until translucent, then add the leeks, celery, and potatoes.  Saute this mixtures for a few minutes, then add about 1/3 cup water.  Cover and let simmer over medium low heat until the potatoes are soft.   Once the potatoes are fork tender, add the mushrooms and stock, and simmer over medium low heat for about 15 minutes.  Stir in the crumbled Stilton.  With an immersion blender, blend the soup until completely pureed.  This can also be done in batches in a blender.

salt and pepper to taste
Garnish with leftover leeks and a dollop of sour cream/creme fraiche/plain yogurt


This was so delicious, a true pleasure to make and eat!  Even the kids happily slurped it up.  

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**Space-A travel = When an Air Force jet releases seats  if there is “space available” in their passenger/cargo sections.  It is a crap-shoot whether there will be any seats on the day the flight leaves.  You just show up with your bags, your passports, and your prayers.  🙂 

PSA: “crap-shoot” does not mean the same thing in England as it does in the USA.


 

 

Check out some other delicious macro-friendly soup ideas:

pumpkin sausage soup

Pumpkin Sausage Soup

BLT Soup

BLT Soup

Curried Squash Soup

Curried Squash Soup

Curried Squash Soup

6 Nov

Celebrating autumn again, I had to share one my all time favorite soups. Curry spice blends and squash are just plain meant for each other, especially with the addition of coconut milk. This puréed soup is a comforting dish suited for any company–paleo, primal, vegetarian, vegan, conventional, gluten-free, nut-free, and kiddos. I served mine with ground lamb kheema to offset the higher glycemic load of the squash and sweet potatoes. They are nutritional powerhouses but balance is always key! The recipe is also perfect plain, topped with crushed nuts, or as a side with pulled pork, leftover Thanksgiving turkey, or your favorite protein. Enjoy!

  • 2 Tbsp coconut oil
  • 1 large sweet onion, diced
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • 1/4 tsp red pepper flakes (or, to your liking)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • pinch cayenne pepper
  • 1-2 cups chicken or vegetable stock
  • 1 cup unsweetened coconut milk
  • 5 cups roasted squash or any combination of squash, sweet potatoes, carrots*

Preheat oven to 375. Cut squash in half, scoop out pulps and seeds. Roughly dice sweet potatoes. Drizzle with melted coconut oil, walnut oil or olive oil. Salt, pepper and dash with cinnamon.Roast for about 30-45 minutes until fork tender and nicely roasted.**
Meanwhile, melt coconut oil in sauce pan. Add onion and sauté until translucent. Add all spices to onion mixture and combine. Add 1 cup of chicken broth and coconut milk. Stir to combine. Bring to low boil and then turn off heat until squash is ready.
In large food processor, add roasted mixture and contents of sauce pan. Pulse until smooth. You can add additional cup of stock slowly to reach your desired consistency. If you keep it thick enough, it can also be a puréed side dish instead of a soup. Salt and pepper to taste.
Transfer back to pan for warming, or store in fridge for later.

*The squash and potatoes pictured (sugar pumpkin, butternut, two sweet potatoes, carnival, and acorn) made about 10 cups or a double batch. Use your judgement. Leftovers are great for a breakfast hash, or side dish the next night! In a hurry? Two plastic containers of grocery store pre-diced sweet potatoes or butternut squash yield just the right amount for one batch.

**I could not slice open my pumpkin! I ended up putting it in the oven whole with the rest of the squash and sweet potatoes. It sliced open easily after roasting for 30-45 minutes and was easy to de-pulp.

Stay warm,

Heather

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