Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

Pumpkin Bread Pudding

Sunday Dinner Chicken Potpie

FALL

Roasted Tomato Soup with Cheddar Crostini

Sure, you could open a can of tomato soup, but every now and then it’s a treat to make your own. Cheesy crostini add a nice crunch.

Serves 6

Soup

3 pounds plum tomatoes, cut into large chunks

2 large cloves garlic, peeled and smashed

1 tablespoon olive oil

1 large shallot, minced (about ¼ cup)

½ teaspoon dried thyme or oregano

1 can (14¾ ounces) reduced-sodium chicken broth

¼ cup whole milk

2 tablespoons dry sherry

Salt and black pepper

Crostini

3 tablespoons unsalted butter, at room temperature

½ skinny baguette, thinly sliced on the diagonal to make 12 crostini

12 thin slices sharp cheddar cheese

For soup:

1. Preheat oven to 350°F. Line 2 rimmed baking sheets with foil. Place tomatoes, cut-side down, on prepared sheets. Add smashed garlic cloves to one pan. Roast 45 minutes, until tomatoes are very soft. Remove and let cool on a wire rack.

2. Meanwhile, warm oil in a Dutch oven or a large saucepan over medium-low heat. Add shallots; cook 4 minutes, until softened, stirring. Add roasted tomatoes, roasted garlic, thyme and broth; bring to a simmer and cook for 15 minutes, smashing tomatoes against the sides of the pot. Working in batches, transfer soup to a blender or food processor and purée until smooth. Return soup to pot; add milk and sherry and cook to warm through. Season to taste with salt and pepper.

For crostini:

1. Preheat oven to 350°F. Spread butter on both sides of bread slices; arrange on a baking sheet. Bake 5 minutes, until lightly golden. Remove from oven; cover each toast with a cheese slice. Bake until cheese melts.

TIP: Save time (and red fingers!) by using precooked beets, now available at many markets.

FALL

FALL

Chilly Day White Bean, Kale and Sausage Soup

This is one of those set-it-and-forget-it recipes. Just throw the beans, herbs, garlic and broth in a pot and go about your business. In a few hours and a whirl of the blender, you’ve got a creamy bowl of heaven.

Serves 8

1 pound dried cannellini or Great Northern beans

5 cloves garlic, unpeeled

1 branch fresh rosemary

4 cups (1 quart) reduced-sodium chicken broth

Salt and black pepper

2 cups coarsely chopped kale or Swiss chard

1 pound (4 large links) garlic and herb sausage, thickly sliced on the diagonal

1. Place beans in a large bowl; cover with water and refrigerate overnight.

2. In a Dutch oven or a large saucepan, combine drained beans, garlic, rosemary and broth to cover by at least 4 inches. Bring to a boil over high heat. Reduce heat, cover and simmer 3 hours, until beans are tender, stirring occasionally. Add water, if needed, during cooking time. Remove garlic and rosemary. Season with salt and pepper to taste.

3. Working in batches, purée soup to desired consistency. Return to the pot over medium heat. Add kale and sausage; cook 10 minutes, until kale wilts and sausage is warmed through.

TIP: Be sure to trim the woody stems from the leafy green you use. Or substitute baby spinach, which will wilt in even less time.

FALL

Baked Potato Leek Soup

All the wonderful flavors of a baked potato in a soup!

Serves 6

Soup

4 strips bacon

2 tablespoons unsalted butter

2 pounds Yukon Gold or boiling potatoes, cut into ¾-inch chunks

4 leeks, white and light green parts, cleaned then thinly sliced

Salt and black pepper

2 cans (14¾-ounce size) reduced-sodium chicken broth (or about 4 cups)

½ cup half-and-half or whole milk

½ cup shredded Monterey Jack or white cheddar cheese

Garnishes

Sliced scallions

Sour cream

Cheese, shredded

1. Preheat oven to 400°F. In a large Dutch oven, cook bacon until crisp. Drain on a paper towel–lined plate; coarsely chop.

2. Melt butter in drippings in the same pot over medium heat. Stir in potatoes and leeks. Season with salt and pepper. Place in the oven and roast 45 minutes, until tender, turning with a spatula occasionally.

3. Remove pot from the oven; place over medium-low heat. Stir in 1 can (about 2 cups) broth. Using an immersion blender, blend soup to desired chunkiness. (Alternatively, add soup to a food processor and purée in batches.) Stir in the remaining can (about 2 cups) broth and blend as above. Stir in half-and-half and cheese and cook to warm through and incorporate, stirring often. Season to taste with salt and pepper. Serve with garnishes.

TIP: Purée the soup as smooth or as chunky as you like.

FALL

Coconut Acorn Squash Bisque

Coconut oil imparts a nice sweetness to this creamy, good-for-you soup.

Serves 6

2 acorn squashes, halved

3 tablespoons olive or coconut oil, divided

2 carrots, thinly sliced

1 onion, diced

2 cloves garlic, minced

¼ teaspoon ground cumin

Pinch of ground coriander

½ cup white wine

3 cups reduced-sodium chicken broth

1 can (14 ounces) coconut milk

Salt and black pepper

Garnishes

Sour cream or yogurt