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Soup’s on! Favorite recipes for Fall

PMI Richmond - Friday, October 15, 2021
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It’s Fall, and that means soup is officially on the menu! There’s nothing quite like coming indoors after being in the chilly October air and warming your hands around a fresh bowl of hot, steaming soup. And with the many fresh ingredients you can find at Richmond’s amazing farmers’ markets this month – the Carytown Farmers Market at 3201 Maplewood Ave., West End Farmers Market at 13000 Gayton Rd., to name a couple – you could make this month all about soup options! Maybe try one new recipe a week. Here are a few recipes to get you started:

Instant Pot French Onion Soup

Bust out the onions (any onions will do, according to The Pioneer Woman) and the Instant Pot for this flavorful soup. You’ll need dry white wine to create the thickener – the James River Cellars Winery at 11008 Washington Highway in Glen Allen has some excellent options – and 8 oz. of gruyere or Swiss cheese to sprinkle evenly across the top of the soup just before serving. Looking for a delicious loaf of French bread for this recipe? Give Whisk a try! Order online and pick up in-store at their location at 2100 E Main Street in Richmond. They also have AMAZING desserts! This isn’t a set-it-and-forget-it type of recipe, but it definitely speeds up the cooking time with a total of 50 minutes from start to finish. Perfect for an easy weeknight meal.

Roasted Cauliflower Soup

If you’re looking for a creamy soup option, give this one a go. The biggest surprise? This soup looks super creamy, but neither cream nor cheese is an ingredient. The texture comes from the butter. [Special diet note! It’s a gluten-free recipe as-is, but the chef included notes for a vegan/dairy free take on the existing recipe!] Sautéed onions and hints of nutmeg and lemon pair perfectly with the flavor of the oven roasted cauliflower. You’ll need a blender for this one to get the right consistency. Don’t forget to get a topping for the soup. Green onions, parsley or chives are the chef’s recommendations.

Pesto Chicken Minestrone

If you’re a fan of 1) pesto and/or 2) a hearty soup, this recipe should be on your list to try next. You’ll start by roasting garlic in the oven to produce a paste for later on in the recipe. Meantime, you’ll cook the chicken in a Dutch oven or large pot with a parmesan rind (talk about flavorful!), shred it up, add in kidney beans, carrots, crushed red pepper, mashed garlic, kale and tortellini. Steam for a bit until kale and pasta are cooked, and voila! Dinner is served.

Chicken Noodle

You can’t go wrong with a good, hearty chicken noodle soup in the Fall, especially one that labels itself “quick and easy.” This recipe has all the good stuff — celery, carrots, garlic and onion, with parsley, salt and pepper, and flat-leaf parsley to add to the flavor. It calls for meat from a rotisserie chicken rather than cooking it yourself, which is always a plus on weeknights. Even better, you’ll make this soup entirely in one large pot or Dutch oven, starting by browning the veggies in olive oil (stir the whole time to prevent from burning!), adding the stock and bay leaves, bringing to a boil, then setting it to medium for about 10 minutes while the veggies finish cooking. Add in egg noodles, chicken and seasonings, and simmer until it’s all cooked through. Cooking Tip: Don’t forget to keep the lid on while the soup simmers, otherwise you risk evaporating out too much of the delicious broth! Take a look at the notes at the bottom of the recipe for tips on adding extra broth and options for adding fresh noodles instead of dry ones.

Feeling hungry yet? Give one of these recipes a try! Feel free to pass it on. And, as always, if you have any questions about the area – property management or otherwise – we’d love to help! Give us a call anytime: (804) 409-9825