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Fall Root Vegetable Soup Shooter Topped With Mini Grilled Cheese [DIY Recipe]


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Soup shooters are a great way to serve traditional fare in a unique fashion, and the best part is it’s easy to do!

With cooler temperatures and an abundance of fresh vegetables, Fall is a great time to whip up vegetable soup. If you don’t grow your own, you can head over to the nearest farmer’s market or grocery store and pick some up. You can choose any combination of your favorite veggies, but for this post we’ll be working with fall root vegetables. Here’s what you’ll need to get started:

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Ingredients (makes about 4 quarts of soup):

  • 2 cups chopped Sweet potatoes
  • 2 cups chopped Parsnips
  • 2 cups chopped Apples
  • 2 cups chopped Onions
  • 2 cups chopped Carrots
  • 2 cups chopped Rutabaga
  • 2 cups chopped Butternut squash
  • ¼ cup butter
  • Chicken stock (or veggie stock for vegetarian version)
  • 2 cups cream
  • ¼ cup maple syrup
  • Salt & pepper

Directions For Fall Root Vegetable Soup Shooters:

Chop up 2 cups of each vegetable, fruit (sweet potato, parsnips, apples, onions, carrots, rutabagas and butternut squash).

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Melt ¼ cup of butter over medium heat in a large pot. Add the rutabagas, carrots and parsnips first, then saute for 2 to 3 minutes until they start to soften. Add the remaining vegetables and apples, letting them saute for another 5 minutes.

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Next, add enough chicken stock (or veggie stock) so that it almost covers the vegetables. Bring it to a boil then turn down to a simmer. Simmer with the lid off until all are completely cooked through and soft–it should be about 45 minutes.

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Next, puree using with an immersion blender until smooth.Then mix in about 2 cups of cream and ¼ cup of maple syrup. Finally, add salt and pepper to taste and pour into a shooter glass.

Top It With A Grilled Cheese:

We make our mini grilled cheese by baking a long and narrow loaf of bread. If you don’t want to bake your own bread, you can use the bread you already have at home to cut small, thin slices.

Once your bread is cut into slices, add cheddar and monterey jack. Spread butter on both sides of the bread, set them in the frying pan and…

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…VOILA! You have a delicious seasonal soup with a mini grilled cheese sandwich on top! Feel free to play around with the ingredients a bit…we recently did a cream of tomato soup that worked great too!

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To get more food and event inspiration from The Mill at Fine Creek visit our website or give us a call at 804-379-8211.

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