Soup Archives - Women's Daily Post

Nona Nielsen-Parker is the Production Manager at Atwater’s — known around Baltimore for their signature soups, salads and sandwiches made with ingredients from local farms. Vegan Chilled Gazpacho, Summer Corn & Chicken, Atwater’s Parmesan & Tomato…. Is your mouth watering, yet? Want the secrets to Atwater’s deliciousness? Nona dished five tips for amazing soup with us… Don’t Just Chop the Veggies. Roast all or some of the vegetables before adding them into the soup.Use Homemade Stocks. They’re easy to make and it doesn’t matter which one you use as your base: chicken, beef, vegetable, mushroom.Time Your Herbs. Add dry herbs at the beginning, fresh herbs at the end.Salting and Peppering is a Process. Salt and Pepper in each step, only add salt at the end if needed.Make in Advance. Make soups 1 or 2 days ahead. If it sits, it’s better. Nona kindly shared two delicious vegan fall soup recipes…

As the trees turn glorious colors and the air is crisp and earthy, we begin to long for the deep, rich flavors of fall cooking. Few dishes say “fall” more than a pot of butternut squash soup simmering on the stove. Most butternut squash soup recipes have butternut squash, apples, onion and stock (chicken or vegetable) in common. But then they diverge into either a sweeter soup or a savory soup. Which is your favorite? For those who love to bring out the sweetness in the apples… APPLE CINNAMON BUTTERNUT SQUASH SOUP Serves 8. Pictured above. Ingredients 8 C Butternut Squash, peeled, seeded and cubed (about 2 medium squash, or about 2 ½ lbs. of pre-prepped squash)1 large apple (or 2 small, you can’t go wrong), peeled and cubed1 large onion, cut into 1-inch pieces2 T brown sugar¾ t salt¾ t ground cinnamonDash black pepper3 C chicken broth (you can…

Soup

Crave: How to Make the Perfect Soup with Nona Nielsen-Parker of Atwater’s

Sweet or Savory? Two Versions of Butternut Squash Soup & Salad