A Taste of Woodloch: “Soup Season”

Soup’s on! 

The seasons are once again changing.

While no doubt, many of us will be missing the warm sunshine of the summertime, think about all of the great things that come along with fall. As temperatures cool, it’s a perfect time to get outdoors, see the sights, maybe explore foliage rich scenery and take that obligatory trip with the kiddies and friends to your local pumpkin patch.

It’s even a great season to be a homebody. There’s something to be said about looking outside on a blustery day, deciding that the day would best be spent in the coziness of your home, and hunkering down in the comfort your own kitchen to cook up some goodies to warm up the soul.

Though our Woodloch Cookbook is chock-full of oh-so-many recipes guaranteed to delight during the autumn days, we have a special preference towards one food in particular as we coast through the season: we love our SOUPS! It’s true- nothing hits the spot more on a cool autumn day than a warm bowl of our favorite soups, bisques, chowders and more!

With so many great recipes coming our way through the years from all of our properties, we thought it would be fun to share just a select few of our favorites… bon appétit!

Italian Wedding Soup

Ingredients

  • 1 gal. chicken broth (well seasoned)
  • 1 c. cornstarch
  • 1 c. cold water
  • 1 10 oz. box frozen spinach thawed
  • 1 lb. ditiline pasta
  • 1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook pasta according to box directions.

Woodloch Resort

Butternut Squash Soup with Spiced Popcorn

Ingredients

  • 2-3 butternut squash, peeled and chopped
  • 1 Spanish onion, chopped
  • 2-3 apples, peeled, seeded and chopped
  • 1 knob of celery root, peeled and chopped
  • 2 tbsp. blended oil
  • Salt and pepper
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 tsp. fresh thyme and sage
  • ½ cup buttermilk
  • 2 quarts of vegetable stock
  • 1 container of soy milk
  • 2 tbsp. maple syrup
  • 1 quart of popped popcorn (spiced with cinnamon, nutmeg and maple sugar)

Directions

Sauté first four ingredients in vegetable oil for 5-10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage. Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until squash is tender. Blend until smooth and top off with spiced popcorn as garnish.

The Lodge at Woodloch: A Destination Spa

WL’s Country Store Chili

Ingredients

  • 2 Tbsp. EVOO
  • 1 pound ground beef or turkey
  • 1 red onion
  • 3 cloves garlic, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 summer squash, chopped
  • 2 chiles, seeded and chopped
  • 1 Tbsp. paprika
  • 1-12 oz. bottle beer
  • 1-28 oz. can diced tomatoes
  • 2 Tbsp. fresh thyme chopped
  • Zested peel and juice of 1 lime
  • 4 scallions, thinly sliced
  • 1 cup shredded smoked gouda

Directions

In a large pot heat EVOO over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 min. Stir in onion, garlic, zucchini, squash, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 min.

Stir in the beer and cook until reduced slightly, about 2 min. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top with scallions and cheese.

Potato Ramp Soup

Ingredients

  • 3 wild leeks, white parts only
  • 1 onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 6 medium potatoes, peeled and sliced thinly
  • 1 head cauliflower, chopped
  • 2 cloves garlic, roasted
  • 3 tablespoons vegetable stock (organic Better Than Bouillon recommended)
  • 1 teaspoon salt
  • 4 quarts rice milk ¼ teaspoon white pepper

Directions

Add oil to a large saucepan over low heat, then stir in the leeks, onions, cauliflower and garlic. Sauté at a very low temperature, stirring occasionally until slightly soft. Add the rice milk, potatoes and salt. Bring to a simmer, then cover and simmer for forty minutes. Purée, then press through a sieve to get a very fine texture. Garnish with chopped ramp greens.

Sauté first four ingredients in vegetable oil for 5-10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage. Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until squash is tender. Blend until smooth and top off with spiced popcorn as garnish.

The Lodge at Woodloch: A Destination Spa

Creamy Reuben Soup

Ingredients

  • 4 tbsp. butter
  • 3/4 c. onion, chopped
  • 1/2 c. chopped celery
  • 1/3 c. AP flour
  • 1 1/2 c. sauerkraut, drained
  • Rye croutons for garnish
  • 4 c. water
  • 4 tbsp. beef bullion
  • 1 1/4 lbs. shredded corn beef
  • 4 c. half and half
  • 3 c. shredded Swiss cheese

Directions

Melt butter in a large pot over medium-high heat. Cook and stir onion and celery in butter until tender, 5 to 10 minutes. Stir flour into onion mixture. Gradually stir water and bouillon into onion mixture. Bring to boil, reduce heat to low, and simmer for 5 minutes.

Stir corned beef, half and half, 3 cups Swiss cheese, and sauerkraut into pot. Cook, stirring frequently, until soup thickens, about 10 minutes. Garnish with Rye croutons to taste. To add more Reuben flavor, you can add 1 tbsp. of mustard and 1/4 c. of relish!

Woodloch Resort’s Cooking Class