Soup Secret

This is the very best trick if you're a soup person.  I learned it from a butternut squash soup recipe that is THE BEST and I've been making it for years.  But last night I incorporated it into a potato leek soup that I had made before but found a tad bland.  It's such a healthy solution to liven things up.

Using a cheesecloth (can be bought in any supermarket, in the aisle that contains kitchen gadgets.  and one package will last you a long time, so fear not), place a piece of garlic and whichever herbs you'd like.  I typically use thyme, but rosemary, sage, etc. would be nice too.  Tie the garlic and herbs in the cheesecloth and submerge in soup broth while it cooks.  This infuses the soup with a subtle, yet perfectly balanced, flavor.  Remove the cheesecloth after cooking and discard.

Butternut Squash Soup - No dairy, no gluten, and so, so delicious!
1 half of a Butternut Squash Peeled and cubed
1 apple, cored and quartered
1 onion, quartered
1 carton organic chicken broth (could sub vegetable broth, if necessary)
1 clove garlic
4 sprigs fresh thyme
olive oil
s&p
*Toss squash, apple, onion in olive oil and salt and pepper.  Roast @ 400 degrees for about 45 minutes until soft.  Place in pot with stock and thyme and garlic wrapped in cheesecloth.  Bring to a boil and simmer for about 30-45 minutes.  Remove cheesecloth. Using a handheld blender or traditional blender, blend until smooth. Reheat leftovers.

I followed a similar process and made potato leek soup last night.  I peeled the potatoes and boiled them for about 30 minutes and sauteed the leeks.  I mixed everything together, added the cheesecloth sachet and simmered in vegetable broth.  I drizzled with a touch of truffle oil and voila - so lovely.

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