Name: Winter Vegetable Soup and Popovers
Ingredients: 2 Tb olive oil; 1 1/2 onions, chopped; 3 celery stalks, cut on bias; 3 carrots, chopped; 2 garlic cloves, crushed; 2 pinches of red pepper flakes; coarse salt and pepper – to taste; 7 cups chicken broth; 1 small butternut squash (1-1.5 lbs) , peeled and cut into cubes; 2 Yukon Gold potatoes, cut into cubes; 1/2 head Chinese cabbage OR 2 cups spinach, sliced (I use green cabbage); 1 15oz can garbanzo beans, drained (Optional–I leave out sometimes); 2 Tb fresh lemon juice; 1/2 tsp dried mint (I have never added this); 1 tsp dried dill weed; 2 1/2 cups whole milk; 2 1/2 cups flour; 1 tsp salt; 6 large eggs; butter, softened for pans

Description

Winter Vegetable Soup. Hearty healthy and bursting with flavor this soup hits the spot on a cold winter night. Made with lots of root vegetables, chicken broth and herbs and finished with a sprinkle of fresh parmesan cheese

Ingredients

Scale

Hearty Winter Vegetable Soup

2 Tb olive oil
1 1/2 onions, chopped
3 celery stalks, cut on bias
3 carrots, chopped
2 garlic cloves, crushed
2 pinches of red pepper flakes
coarse salt and pepper – to taste
7 cups chicken broth
1 small butternut squash (1–1.5 lbs) , peeled and cut into cubes
2 Yukon Gold potatoes, cut into cubes
1/2 head Chinese cabbage OR 2 cups spinach, sliced (I use green cabbage)
1 15oz can garbanzo beans, drained (Optional–I leave out sometimes)
2 Tb fresh lemon juice
1/2 tsp dried mint (I have never added this)
1 tsp dried dill weed

Popovers

2 1/2 cups whole milk
2 1/2 cups flour
1 tsp salt
6 large eggs
butter, softened for pans

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Instructions

Directions for Soup:

Heat oil in large stock pot over med-high heat. Cook onions, celery, carrots, garlic and 1 tsp salt, stirring occasionally, until onion is translucent, about 5 minutes. Add chicken broth and bring to a boil. Add squash and potatoes; reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in cabbage/spinach and garbanzo beans and return to boil. Stir in lemon juice and herbs and season with salt and pepper to taste. Serve with freshly grated parmesan cheese.

Directions for Popovers:

Preheat oven to 425 degrees. Whisk together milk, flour and salt. Whisk in eggs. (Mixture will be lumpy.) Heat two 6-cup popover pans* in oven for 5 minutes, then quickly brush with softened butter. Fill each cup a little more than half way with batter. Bake for 20 minutes. Reduce oven temperature to 350 degrees and bake for another 25 minutes. Let stand for 5 minutes then turn out popovers. Serve warm.
*you can use Texas style muffin pans instead OR use 2 regular muffin pans – which will make 2 dozen then. If you are using regular muffin pans make sure you cut down the bake time by 5-10 minutes.