With Chef Michael Kiss of Whole Foods Arlington

Have I ever mentioned that I am a fall chef? I love everything about the season, the last few spontaneous warm days that give sense of purpose to the picnic basket who knows of emanate dormancy coming. I also enjoy the change in the air, when the sky furrows its brow and blusters a warning of colder days to come. Today’s lesson is an illustration of the latter.

The cold morning has inspired my thoughts of bringing my soup pot out for the first time since embarking on a healthy lifestyle. I do not fear this process, although I am feeling that challenge lies before me. I know with the lessons of healthy foods I have learned, the soup pot would definitely yield great results.

It pays to puree

Almost everyone loves creamy soups with all their richness and alluring texture. We can make amazing soups creamy and luxurious by simply taking out a portion or even all of the soup, pureeing it in the food processor or blender and replacing it back into the pot. Be careful with hot soup and the burp when a blender stops.

Roasted squash and almond soup

• 1 small butter cup squash, or any hard squash available
• ½ small onion diced
• 1 carrot diced
• 1 rib celery diced
• Sprig of fresh thyme
• 1 bay leaf
• ¼ to ½ C. almond butter
• 1 box vegetable stock
• Salt and pepper to taste

Cut Squash in half and scoop out the seeds. Place cut side down on a baking sheet and bake at 350 f. for 35 to 45 minutes or until tender and easily pierced with a knife.

Let cool and scoop the pulp from the skin.

In a soup pot add the carrots, celery, onion, bay leaf, thyme, and ¼ C. of vegetable stock. Wet sauté the vegetables adding stock when the pan goes dry. Cook until the vegetables are tender. About 6 minutes.

Remove the bay leaf and the thyme twig.

Next add the squash pulp and the almond butter and mix well. Add enough stock to make a soup texture. Adjust seasoning with salt and pepper.

The soup can be pureed for a smoother creamier texture.

What in the heck is a Rivel?

Recently on a trip home to visit family, My Mom and my Aunt and I were chatting about my culinary career and my recent healthy adventure. They asked me if I miss the food of my youth. They classified my family cuisine as Pennsylvania Dutch. I never thought about it, the foods of my childhood that could translate to healthy ingredients easily came with me. But the special treats, the goodies you only got on special occasions. I did miss them, but do they still hold the same grasp on my belly they did so many years ago? Yes, yes they do!

Easy Chicken Soup with Homemade Rivels

A rivel is very similar to the German spaetzel a tiny drop egg noodle. The rivel is larger and more robust by nature but the same recipe is at the heart of this treat.

• 1 box chicken stock
• 2 C. pulled cooked chicken meat
• ½ small onion diced
• 1 carrot diced
• 1 rib celery diced
• 1 sprig of thyme
• 1 bay leaf
• For the rivel
• 2 egg yolks
• 3 Tbs. water
• All purpose flour

Mix together the egg yolk and the water. Next in a bowl with approximately 1 C. of flour in it with a nest impression in the middle add the egg mixture. Slowly with a fork bring flour into the egg mixture and stir to form a heavy batter. Remove excess flour. Rest the batter while the soup is prepared.

In a soup pot add the celery, onion, carrot, thyme and bay leaf with ¼ C. chicken stock. Wet sauté until the vegetables are tender adding more stock when the pan runs dry. About 5 to 6 minutes. Remove the bay leaf and the thyme twig.

Add the rest of the chicken stock and bring to a simmer

Next working quickly spoon in small 1 tsp globs of batter into the simmering soup and cook for 6 to 7 minutes. Add the chicken meat and serve immediately.

Now that is soup that works as medicine!

The soup pot is always at hand to take the mundane and transform it into the grand. It has the power to draw families and loved ones together and even cure illness. When times are meager it can stretch the budget as well as bring forth luxurious offering to guests during feast. Many kitchen tools are smart but none are as wise as the soup pot.

Eat Well!