Visit Vancouver USA – Oct. 2017
Ashland – Oct. 2017
Olympic Peninsula – Oct. 2017

Trio of Fall Soup Recipes

winter soupsThe temperature is changing and cooler days are ahead. One of the best things about fall is comforting soups. Executive Chef David Haick and Paige Doran, line cook and soup aficionado at Lake Placid’s award-winning Whiteface Lodge, have the perfect recipe for beating the chill. Fire-up the stove top and cook up your own storm with these scratch-made soups that will warm you up from the inside out.

Recipes courtesy Whiteface Lodge

Coconut Curry Sweet Potato Bisque

• 8 sweet potatoes, peeled and diced
• 2 cans coconut milk
• 1 lemongrass stalk, cut into 3 pieces
• 2 cups vegetable stock (+ more to a just consistency after blending)
• 2 Tablespoons green curry paste
• 1 tsp ground ginger
• Salt & pepper to taste
• 1 cup toasted shredded coconut

In stock pot, combine potatoes, coconut milk, stock, lemon grass, curry, and ginger. Simmer until potatoes are tender.

Puree the soup until completely smooth, adjusting consistency as needed with vegetable stock. (A stick blender works great for this, but, if you don’t have one, use a regular blender.)

Season to taste with salt and pepper. Place soup in bowl and garnish with toasted coconut.

French Onion Soup

• 8 Spanish onions, cut into long, thin strips (julienned)
• ¼ cup olive oil
• 4 garlic cloves, minced
• 2 tsp thyme
• ½ cup Madeira wine
• 3 qt veal stock
• 1 tablespoon Worcestershire sauce
• Salt & pepper to taste

• Sliced baguette (crusty bread)
• Swiss cheese

Caramelize onions in oil until golden brown. Add garlic and thyme, and continue to cook with onions until completely caramelized.

Add Madeira, and cook off for about 5 minutes.

Add stock, Worcestershire sauce, salt & pepper, and let simmer for 30 minutes.

Place soup in serving dish, place a slice of baguette on top and add Swiss cheese. Place dish under broiler until cheese is melted.

Chipotle Corn Chowder

Editor’s note: This sweet-spicy corn chowder recipe calls for Chipotle peppers in adobo. These are smokey chipotle peppers in a slightly sweet red sauce. You can find them canned in the Hispanic section of most grocery stores.

• 4 cups frozen or fresh corn kernels
• 3 cups diced potatoes
• 10 strips of bacon, small diced
• 2 garlic cloves, minced
• 1 onion, minced
• 2 qt heavy cream
• 4 chipotles (in adobo), minced
• Salt & pepper to taste
• Fresh cilantro leaves

Cook bacon in stock pot until slightly crispy. Add onions and garlic, continuing to cook until onions are tender, about 8-10minutes.

Add cream, corn, potatoes and chipotles. Season with salt and pepper. Simmer until potatoes are tender.

Garnish with fresh cilantro.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at