The Best Thanksgiving Soups

4 teaspoons tamari (available in health food stores)
1 cup light cream
16 ounces frozen corn
2 cups milk
4 teaspoons whole wheat flour
2 teaspoons butter
4 teaspoons corn oil
1 cup onion, finely chopped
1 cup sweet red pepper, finely chopped
1 lb. good quality crab meat (not canned!)

In a large saucepan add butter and oil. Saute the sweet red pepper and onion until tender but not browned. Stir in the flour and continue to cook over very low head for 2-3 minutes. Slowly pour in the milk stirring continuously to prevent any lumps from forming. Place 1 cup of corn, cream and the tamari in a blender on medium speed until smooth. Next add the corn mixture to the soup as well as the crab and remaining corn. Continue to cook until heated through. If desired sprinkle a little parsley or nutmeg on top for garnish.

http://www.flickr.com/photos/stuart_spivack/ / CC BY-SA 2.0

What You Need:

2 TBSP canola oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 C onion, chopped fine
1/8 tsp. ground thyme
1/4 C white wine
5 C chicken broth
4 C Cheddar cheese, shredded
1/2 C heavy cream
1/8 tsp. nutmeg
1/8 tsp. pepper

How to Make It:

Heat the oil to hot but not smoking in a large soup pot over medium heat. Place the apples, potato, celery and onion into the hot oil. Cook together for 5 minutes.
Stir in the thyme and continue cooking an additional 5 minutes. Pour the wine into the pot and stir well. Pour in the chicken broth and continue cooking 35 minutes.
Carefully pour the entire mixture into the blender. Puree until smooth. Return the mixture to the soup pot. Turn heat to lowest temperature. Stir in the cheese and cream. Sprinkle with the nutmeg and pepper. Continue cooking on low until heated through about 15 minutes.

Be careful not to being the soup to a boil or the cheese and cream will curdle.

Serves 8

This soup does wonders on a cold. Serve it with a sandwich for a full and delicious meal. Or for a more elegant presentation, garnish with chopped apple (cover in lemon juice first to prevent oxidation) and fresh thyme.

http://www.flickr.com/photos/conlad/ / CC BY 2.0

You can make this tasty soup ahead and freeze, just stop before you add the milk. Bring frozen pumpkin puree base to room temp and then cook to finish adding the milk and seasonings. Carved out mini pumpkins make great bowls.

What You Need:

1/2 C canola oil

2 C white onions, chopped fine

2 green onions, chopped fine

1/2 C celery, chopped fine

1 green chili pepper, chopped fine (reserve 1 teaspoon for garnish)

3 (14.5 oz.) cans chicken broth

2 C pumpkin puree

1 bay leaf

1 1/2 tsp. ground cumin

1 C evaporated skim milk, don't dilute

Salt to taste

Pepper to taste

How to Make It:

Pour the oil into a large saucepan and place the pan over medium heat. Stir in both types of onion, the celery and the chili pepper. Cook over medium heat, stirring occasionally until the onions become transparent. Pour in the chicken broth and stir slightly. Fold in the pumpkin puree. Add the bay leaf and cumin and stir until combined. Allow the mixture to come to a steady boil. Reduce the stove burner heat to low. Simmer 30 minutes being sure to stir often. Remove the bay leaf from the pan and discard.
**At this point you can freeze or refrigerate the soup until Thanksgiving day.**

Pour in the evaporated milk and stir gently. Continue to cook 5 minutes being sure the bisque does not boil again.

Add salt and pepper to taste and stir to incorporate before placing the bisque in serving bowls.

6 Servings

Sprinkle the top of the bisque with a little Parmesan cheese and reserved chili peppers before serving.

The original recipe and all of the updated versions of pease pottage I found call for the boiling of the bacon with the dry peas This adds a ton of fat! I've changed a few things around and come up with the following:

This is for 4 generous servings. As a first course, you may be able to get 6 servings from this recipe. Multiply as needed.

Healthy Pease Pottage
From The Simply Ultimate Thanksgiving Planner (C)2009 by Maureen Kellis. All Rights Reserved.

2 cups dried peas (rinsed and picked over)
8 cups veggie or chicken stock, organic and low sodium if you can get it (the
original recipe called for water)
1/2 large onion, finely diced
1 potato, peeled and finely diced
4 oz. organic (no nitrates) bacon
fresh thyme- several sprigs for the soup and several for garnish
1 tsp. dry thyme
1 tsp reserved bacon drippings
1 tsp butter
1 tsp canola oil

The night before soak the peas in fresh water.
Early in the morning drain and rinse the peas. Add to pot (or crock pot). Cook the bacon to render the fat. Drain bacon, reserving 1 teaspoon drippings. Wipe out pan. Saute onion in a mixture of drippings, butter and oil. (This totals only 1 tablespoon fat) Do not let the onion brown. Add the dry herbs and cook for 1 minute to release the flavor. Add to the pot of peas. Add diced potatoes, broth, and 1/2 fresh thyme. Bring to a boil then gently simmer for approx. 2 hours. If using a slow cooker: 4 hours on high, 4 hours low. Season with salt and pepper to taste. Pull out thyme twigs and use your immersion blender to puree. If you do not have an immersion blender, you can use a regular blender, if you let the soup cool. Garnish with whole fresh peas and bacon chunks.

1 large onion finely diced
2 potatoes, peeled and finely diced
1 can creamed corn
2 cups milk
Handful of 100% Real Cheddar Crackers Crumbled
Cooked crumbled bacon for garnish (optional)

Dice potatoes and onions. Boil in enough water to cover until tender. Add creamed corn. Cook 3 minutes. Reduce heat and add milk. Continue to cook until heated through. Add 1/2 cracker crumbs. Stir. Pour into bowls. Add remaining cracker crumbs and bacon for garnish.

If you do not wish to use canned creamed corn, you can substitute by blending in a blender : 1 package frozen corn (thawed) and 1 cup evaporated skim milk. Reduce milk by 1 cup.

http://www.flickr.com/photos/shawnchin/ / CC BY-SA 2.0

Pumpkin Soup

1/8 teaspoon pepper
1 teaspoon salt
2 cups milk
1 tablespoon all-purpose flour
2 chicken bouillon cubes
2 cups water
2 cups mashed cooked squash or pumpkin
1 can (8-1/4 oz.) tomatoes, diced
2 tablespoons butter or canola oil
1 bay leaf
1/8 teaspoon thyme leaves
1 teaspoon parsley flakes
2 tablespoons onion, chopped
1/4 cup green pepper, chopped

In a large saucepan melt butter and saute onion, green pepper, thyme, parsley, and bay leaf until tender but not browned. Next add the pumpkin, water, tomatoes and bouillon and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Combine milk and flour in a small mixing bowl then stir into the soup. Add the salt and pepper and cook soup over medium heat stirring often until it comes to a boil.

http://www.flickr.com/photos/71284893@N00/ / CC BY 2.0

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