Soups To Savor
Slowly savoring a steamy, satisfying soup is one of the pleasures of brisk fall or crisp winter days. Knowing that your soul-warming soup is made with flavorful locally-sourced ingredients is a bonus. Chef Percy Whatley, executive chef at the award-winning Ahwahnee Lodge in awe-inspiring Yosemite National Park in California shares his signature soup recipes, which he dishes up using locally-grown fare.
Warm and wonderful soup recipes"Locally grown food simply tastes better," says the CIA-trained Chef Whatley. And taking advantage of locally-sourced ingredients is not just good for the environment.
"If we stay within a concentric circle of local, the products that come through the door are better for you, better tasting, and need little done to them to highlight all of their goodness." Chef Whatley adds that this makes food preparation pretty simple and allows for an ever-changing array of scrumptious dishes every season.
The following recipes are a few of Chef Whatley's favorites, proudly served at The Ahwahnee. For Chef Whatley's tips on making superlative soups, read these chef's secrets to making the best soups, then savor one of these soups in the comfort of your own kitchen.
Pale Ale Cheddar Cheese SoupServes 8
Made with Modesto-based Fiscalini Farms bandage-wrapped cheddar and Sierra Nevada Pale Ale, this hearty soup is an Ahwahnee star. Be sure to take advantage of the locally-produced cheese and pale ales in your area.
Pumpkin-Mascarpone SoupMakes 2 quarts – Serves 8
Soothing and rich, pumpkin and mascarpone are made for eachother in this swoon-worthy soup.
Cauliflower and Potato SoupServes 8
Ideal for dinner after a long afternoon in the cold, seasonal vegetables and fresh herbs are blended into a soothing, creamy soup that takes the chilly edge off and really hits the spot.
Gruyere-Sage BiscuitsMakes 12 Biscuits
Chef Whatley says these biscuits are superb to pair with any soup.
2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, diced
1-1/2 cups grated gruyere or Swiss cheese
1 tablespoon fresh sage, chopped
1 cup buttermilk
1. Preheat oven to 400 degrees F. In a mixing bowl, mix the flour, baking powder, sugar and salt. Add the butter and cut it into the flour using two knives or rub it in with your fingers until the mixture resembles coarse sand.
2. Mix in the grated cheese and chopped sage. Make a well in the dry ingredients and add all the buttermilk. Stir quickly until the dough comes together. Adjust the consistency with more liquid, if necessary.
3. Turn onto a floured work surface and knead 2 times. Pat the dough into a flat disk that is 3/4- to 1-inch thick. Using a knife or biscuit cutter, cut dough into 12 pieces.
4. Transfer to a baking sheet with parchment or spray lightly with pan release. Bake for 12 to 15 minutes or until well browned and crusty. Best when served immediately.
Warm your belly with good Southern cooking
Healthy cooking tips from Canyon Ranch Health Resorts and SpaClubs
Fall casserole recipes
Comfort food and autumn beer pairings
Low-carb soup recipes for fall