CONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.
Autumn has arrived here in Western North Carolina. With Old Man Winter is just around the corner and cold days ahead the idea of falling into a hot bowl of soup can sound very tasty. So it’s time for the annual fall soup recipes edition of the Connestee Cooks series.
Try these hot soup recipes from our Connestee Cooks anytime to heat up hearth and home.
First up is a very hearty soup infused with beer and topped off with Spatzle from a recipe by Herm Bailey.
BEEF CARBONADE SOUP WITH SPATZLE
- 2 lb. beef chuck blade pot roast or other beef roast
- 5 c. beef broth
- 4 c. V-8 or other vegetable juice
- 12 oz. beer
- 1 c. coarsely chopped onion
- 1 c. sliced celery
- 2 tsp. chili powder
- 1 tsp. basil leaves
- 2 garlic cloves, sliced
- 2 bay leaves
- 1 c. sliced carrots
- 1 c. frozen green beans
- 1 c. sliced fresh mushrooms
Trim fat from roast. Brown with garlic in oil in large soup pot or Dutch oven. Add beef broth, juice, beer, onion, celery, chili, basil and bay leaves. (Can add a cup or two of black coffee.) Bring to boil, reduce heat, cover and simmer 2 or 3 hours. Remove meat from broth. Cool. Skim fat from broth. Stir in carrots; boil, reduce heat and simmer
30 minutes. Remove meat from bones; cut into bite-sized pieces. Stir in meat, beans, mushrooms, and Spatzle. Simmer 10 minutes.
- 1 ½ c. flour
- ¼ tsp. salt plus ¼ tsp. salt
- 2 eggs, slightly beaten
- ½ to ¾ c. milk
- Dash of nutmeg
Nothing can beat a hot bowl of fish chowder on a cold day and this recipe by Barbara Walter is quick with easy-to-find ingredients including either fresh or frozen fish.
CAPE COD FISH CHOWDER
- 1 large onion, chopped (1 c.)
- 2 Tbsp. butter or margarine (½ stick)
- 3 large potatoes, peeled & sliced (4 c.)
- 2 tsp. salt
- ½ tsp. basil
- ¼ tsp. pepper
- 1 large can evaporated milk
- 2 c. water
- 1 pkg. (1 lb.) frozen cod or haddock filets, partly thawed and cut into cubes.
- 1 can whole kernel corn (12 to 16 oz.)
Saute onion in butter or margarine until soft; add potatoes, salt, basil, pepper and water. Cover and simmer for 15 minutes. Place fish on top of potatoes. Cover again. Simmer for 15 minutes or until fish flakes easily and potatoes are tender. Stir in canned corn (including liquid) and evaporated milk; cover. Heat just to boiling. Ladle into heated large soup bowls; sprinkle with chopped parsley and pimento and serve with chowder crackers. Serves 6.
Rounding out the list is a wonderful twist on chili by Polly Stinchcomb to add a little zing to these hot soup recipes.
CHICKEN CHILI STEW
- 6 chicken breasts, boned and skinned
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium green pepper, minced
- 1 Tbsp. vegetable oil
- 2 (14oz.) cans stewed tomatoes (undrained), chopped
- 1 (15 oz.) can pinto beans, drained
- ⅔ c. picante sauce
- 1 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. salt
Cut chicken into 1-inch pieces and cook with next three ingredients in hot oil until lightly browned. Add tomatoes and next five ingredients; cover, reduce heat and simmer 20 minutes. Top individual servings with shredded cheese, sour cream and chopped onions. May put cooked rice in bottom of bowl before serving.
Find more recipes from our Connestee Cooks series here on the Reflections Blog. Have a great soup recipe, share it in a comment below.