Have you made your Thanksgiving menu yet? We’re mostly done, but we’re always open to suggestions. Which is why we turned to some mystery authors to cook up some intrigue for us! Today we’ve got two soup recipes for you, one from Ellen Marie Wiseman, whose Top Pick! rated What She Left Behind hits shelves this January — and the other from Laura Levine, whose latest, “Nightmare on Elf Street” appears in Secret Santa and features elves, cats and murder. We know what we’ll be reading once the holidays are over! In the meantime, we’re heading to the kitchen to start cooking.
Ellen Marie Wiseman’s Butternut Squash Soup
6-8 strips bacon (can you ever have enough bacon?)
1 cup chopped onion
2 garlic cloves, minced
2 cups mashed, cooked butternut squash (I bake mine for the best flavor, frozen squash doesn’t do this soup justice!)
2 tablespoons flour
1 can (12 oz.) evaporated milk, divided
2 cans cream of chicken soup
1-1 1/2 cups water (larger amount if soup is extra thick)
1/2 teaspoon curry
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
In saucepan or dutch oven, cook bacon until crisp. Crumble and set aside. Sauté onion and garlic in drippings until tender. Add flour, squash and 1/3 cup of evaporated milk. Puree using a hand blender (or food processor) and return to pan. Add the rest of the evaporated milk and remaining ingredients, except sour cream and bacon. Bring to a boil over medium heat and simmer for two minutes, stirring frequently. Top each serving with a dollop of sour cream and sprinkle with bacon.
Laura Levine’s Asparagus Soup
1 tablespoon butter
1 tablespoon oil
1 onion chopped
1 Russet potato (peeled, cut into ¼-inch pieces)
1 32-ounce can low-sodium chicken broth
1 pound asparagus (tough ends trimmed, each piece cut in thirds)
1 tablespoon flour
1 teaspoon dried summer savory
Crème Fraiche, plain yogurt, or sour cream (optional)
Melt butter into medium-to-large saucepan over medium heat; add oil. Add onion and cook over low-to-medium heat until tender (few minutes). Add flour and stir for minute or two, until onion is coated. Gradually pour in chicken stock and stir. Add salt and pepper to taste; add summer savory. Add asparagus and potato; bring mixture to boil and simmer for about 20 minutes, or until asparagus and potato are tender. Puree mixture with hand blender, being sure to leave a few bits of asparagus. If soup is too thick, add small amount of chicken broth for desired consistency. Ladle into bowls. Serve with dollop of Crème Fraiche, yogurt or sour cream, if desired.
For more mysterious tales, visit our Everything Mystery page! And for more recipes, check back tomorrow, we’re not done yet!