Autumn Soups

Celebrate the flavors of fall with two cozy, homemade soups perfect for crisp autumn evenings. You'll learn to make comforting Chicken and Dumpling Soup with light, fluffy dumplings, along with a velvety Roasted Sweet Potato and Vegetable Bisque finished with crème fraîche and roasted chestnuts. Along the way, you'll master techniques for building rich flavor, creating silky textures, and making soups you'll enjoy all season long. Chicken and Dumpling Soup Few dishes are as comforting as a steaming bowl of homemade chicken and dumpling soup. Tender pieces of chicken, colorful vegetables, and a rich, savory broth come together to create a satisfying meal that's perfect for chilly evenings or whenever you're craving a taste of home. The real star of the dish is the dumplings—soft scoops of dough gently dropped into the simmering broth, where they puff into light, fluffy pillows in just minutes. This classic one-pot meal is hearty, nourishing, and guaranteed to become a year-round favorite. Roasted Sweet Potato and Vegetable Bisque with Crème Fraîche and Roasted Chestnuts Make this soup in fall and early winter, when root vegetables are at peak season, and our thoughts return to soul-warming meals. It is both extremely aromatic and vibrant in color — a soup for the senses. You can add other root vegetables or squash. Just be sure to cut dice them all the same size for even roasting. You can find whole chestnuts in bags in the baking aisle of many grocery stores, near the nuts. They are roasted, shelled and unseasoned, ready for use in sweet or savory recipes. Do not buy chestnut paste, which is a prepared, sweetened product for pastries.

Gather ingredients. I am making a half recipe, which feeds 3-4 people generously. If you do not want to have leftovers or prefer a smaller batch, halve the recipe, which works well. Pre-roast the vegetables at 375° F (190° C) for 25-30 minutes until fork-tender, but not mushy. Toss in olive oil, salt and pepper before roasting: Sweet potatoes, peeled and cut into 1-inch dice (or substitute yams) 1 medium yellow onion, large dice 1 turnip, peeled and sliced 1/3-inch thick 1 parsnip, peeled and sliced 1/3-inch thick ADD 4 garlic cloves, minced - added the last 5 minutes of the roast Make broth for both soups if using concentrate or bouillon. Set aside until we add the broth. Cut the chicken breast into 1/4-inch cubes in advance so you do not have to deal with cleanup or cross-contamination during class. Equipment list: Cutting board Knife/ paring knife, if preferred 2 medium saucepans (soup pots) or Dutch ovens Spoons or spatulas for stirring Liquid measuring cup Whisk or fork for whisking Medium mixing bowl (for dumpling dough) Few prep bowls or ramekins for prepped ingredients, like herbs, vegetables, etc. Ladle or serving spoons Immersion (Stick) blender, mini-chop, food processor, or blender - not totally necessary, and I can give some alternate suggestions if you don't have any of these - as you can mash the roasted vegetables, which will lead to a chunkier bisque, but it still tastes great.