Bill loves to reinvent recipes. Here is a variation on the former Butternut squash Bisque recipe with a little spice to it. Enjoy.
By Bill Clark
2 ½ Tablespoons of butter in a pot
Add and sauté until soft:
1 ½ Cups diced leeks (wash to remove sand)
2 cups carrots
1 teaspoon minced garlic
4 cups chicken stock
5 cups peeled and cubed butternut squash
dash of nutmeg
Bring to a boil and simmer until veggies are tender.
Add: 1 tsp of chipotle peppers with adobe sauce (more or less to taste)
Use a blender, immersion blender or food processor to puree soup until smooth.
Return to pot and add:
3 slices of crisp bacon, chopped
1 cup of heavy cream
1 cup of shredded smoked Gouda cheese
salt and pepper to taste.
By Bill Clark
1 medium onion, chopped (Bill prefers leeks when possible)
3 garlic cloves, minced
6 cups chicken broth
2 pound fall squash, cut, peeled with seeds removed (butternut, pumpkin or your other favorite fall squash)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy whipping cream
2 cup shredded Gouda cheese
2 tablespoons minced fresh parsley
In a large sauce pan, saute onion until translucent in vegetable oil. Add garlic and cook 1 more minute.
Add squash and chicken stock and cook until squash is tender. (10 to 20 minutes) Use an immersion blender or a stand blender to process until smooth.
Return processed soup to a double boiler. Add cream, salt, nutmeg and pepper and heat thoroughly. Add cheese and stir until melted.
Serve with parsley.
Optional garnishes include crispy bacon crumbles or toasted nuts.
Use vegetable stock to make this vegetarian dish.
Based on a recipe from Taste of home by Kerry Dingwall.
2 Cups chopped leaks (some greens)
1 Tablespoon minced garlic
1 teaspoon Salt
1 teaspoon dried Thyme leaves
½ teaspoon ground black pepper
½ teaspoon cumin
1 ½ Cups chopped Carrots
1 ½ Cups chopped Celery
6 Cups chicken and/or sausage broth
8 oz dry lentils
2 Tablespoons Tomato Paste
½ pound Kielbasa, cubed
½ pound chorizo sausage, cubed (use more hot sausage if desired or all kielbasa for a more mild flavor)
Put cubed meat into a sauce pan with enough water to cover the meat. Bring to a boil and turn to a simmer for 10 minutes. Remove meat and set aside. Skim fat off of broth. Set broth aside. Measure stock and add enough chicken stock to make 6 Cups of stock.
Heat oil in large stock pot or Dutch oven over medium heat. Sauté leeks, garlic, salt, thyme, pepper and cumin until leaks are softened. Stir in Carrots and Celery and sauté for 5 minutes. Add combined stock, lentils and tomato paste. Cover and simmer for 50 minutes or until lentils are tender. Add sausage and simmer 10 more minutes. Serve with Parmesan cheese or hot sauce if desired.
2 Tablespoons Olive oil
This delicious soup is one of Gove Hill's most requested recipes . It is a variation on a Oyster corn chowder that Bill Clark learned in New Orleans, Louisiana.
Bill Clark- Gove Hill Retreat Center
Makes about 5 servings
½ cup diced carrots
½ cup diced onion
½ cup diced celery
¼ tsp fine diced garlic
½ cup diced potatoes cooked “al dente”
½ pound diced cooked smoked sausage OR Keilbasa
6 oz. frozen corn
1 cup chicken OR other light stock
1 cup Milk
2 cups stock from sausage
Thyme leaves (1 to 2 tsp)
Cracked black pepper
1). Take the diced sausage, and simmer in about 2 cups of water for 15 minutes or so, and save the broth ( I like to cook the sausage the day before, and cool so it is easier to skim off the fat). Separate the stock from sausage
2) Saute the onion, celery, and carrot “(Miripoix)” in a sauce pan with about 2 TB of margarine until tender with thyme leaves (To Taste) Then add about 2 TB of flour to vegetable mixture and stir in. Add the diced sausage next.
3) Combine the milk and chicken stock with the sausage broth, and cook the frozen (or fresh) corn until tender. After cooking corn blend it lightly to break down the corn some. An immersion blender works well for blending.
4) Now add the hot stock to the vegetable rouix and whisk in. (DO Not Boil) Bring mixture to simmer. When soup thickens, you may need to add a bit of light cream or evaporated milk to get it to best consistency. You can hold it in a double boiler or crock pot till you are ready to serve. Add potatoes near serving as they will otherwise be too soft.
4) Finish seasoning with cracked black pepper, chopped parsley, and salt to taste.