Here you go! I finally got Mr. S to type it up in his own words and e-mail it over to me. Enjoy – this soup is a treasure! I know I’m gonna eat good when Mr. S gets out the soup pot. So here he is:
Ingredients:
2 Sweet Potatoes
3 Potatoes
2 Carrots
4 Green Onions
1/3 cup of Plain Yogurt
Milk
1/2 teaspoon of Oregano
1/2 teaspoon of Basil
1/2 teaspoon of Chive
1/2 teaspoon of Tarragon
Pinch of Salt
Pinch of pepper
Chicken Broth (optional)
Cheese (optional)
Don’t sweat the exactness of any of these quantities, and feel free to use whatever spices/herbs you like. I rarely use the same amount of anything and usually tastes about the same anyway. This is a very forgiving soup. Relax and have fun!
Peel the sweet potatoes and potatoes (if desired; I usually leave the potatoes unpeeled) into chunks and toss into a pot. Add enough water or chicken broth to cover the chunks. Add spices/herbs. Shave the carrot into pot with a veggie peeler. Boil until tender. Reduce heat to low simmer.
At this point you need to decide whether you want chunky soup or creamy soup. If you want the creamy stuff just mash the potatoes with a masher or a good stiff whisk. If you prefer chunky soup you skip that step.
Then you can add some milk and stir it round. Add as much milk as needed to get the consistency you want. Then let simmer to absorb the spices/herbs. Stir, stir, stir. This stuff likes to stick to the bottom of the pot, so you gotta stir. At this point you can shave in some cheese if you want. Then let it melt in the pot. At this point you add the yogurt, and stir it in. The yogurt is what makes this soup. It adds sweetness and makes it nice and creamy.
Serve the soup with a little grated cheese and a dollop of yogurt in the middle of the bowl. It makes a pretty picture that way.
Hope you have fun making this. I have used this as the starter for another soup. That one has diced ham and asparagus added to it. I want to do a corn chowder variation, but haven’t gotten to it yet. Should be another good variation. And winter is coming.
I’ve bookmarked this thread and will certainly be trying some of these yummy recipes! My favorite is my butternut squash soup (in fact, I just bought a squash and am planning on making it this week).
Butternut Squash Soup
Ingredients
32 oz butternut squash (peeled and cubed)
3 cups vegetable broth
2 cups water
1 stick cinnamon
1 tsp salt
1/16 – 1/8 tsp nutmeg to taste
2 tbsp butter
1 large red onion
4 anjou or bartlett pears (or a combination of both)
2/3 cups dry white wine
pepper to taste
lowfat yogurt
crumbled, toasted walnuts
Preparation
Peel, seed and cube the squash (or buy pre-cut if your grocery store carries it that way)
Peel and slice the onion
Peel, core and thinly slice the pears
Crumble walnuts, if whole
Instructions
[ul]
[li]In a large pot, combine the squash, vegetable broth, water, cinnamon stick, salt and nutmeg. Bring to a slow boil, reduce heat and simmer until tender (about 40 minutes).[/li][li]Place crumbled walnuts in an even layer on a cookie sheet. Bake at 400 for about 5 minutes (until lightly browned). Set aside.[/li][li]Melt the butter in a large pan. Add onions and gently cook, stirring occasionally, until they soften and begin to caramelize.[/li][li]Add the pears to the onions and cook for about 5 minutes, stirring often.[/li][li]Add the wine to the pears and onions, cover and simmer for about 10 minutes.[/li][li]Remove the cinnamon stick from the squash and discard.[/li][li]Add the pear and onion mixture (including all the liquid) to the squash. [/li][li]Puree everything in a blender in batches, or use an immersion blender until smooth.[/li][li]Reheat slightly before serving, if necessary. Add pepper to taste.[/li]Serve garnished with a dollop (about a tablespoon) of low fat yogurt and sprinkle with crumbled toasted walnuts.[/ul]