These quick, warming recipes are just what you need during freak early spring snowstorms.
I visited Denver last week and got caught in a surprise snowstorm. The forecast had initially called for a low chance of rain that day, but shortly before the first flakes began to collect on the sidewalks and parked cars, meteorologists changed their tunes. Thank goodness I had packed my winter coat and boots.
I was too grumpy to recall I was in within walking distance of the 125-year-old Buckhorn Exchange, the self-proclaimed “original steakhouse” in the Mile High City. All I could think of was I would be traveling to Arizona the next day. I just needed to hold out until then. But, had I remembered Buckhorn Exchange I would have set upon the historic restaurant’s soups. The recipes are below.
Butternut Squash Soup
(Yields 1 gallon)
1 large squash, about 5 or 6 pounds
1 onion, chopped
½ gallons vegetable or chicken stock
1 tablespoon olive oil
3 poblano chiles, roasted, peeled, and seeded
2 cups heavy cream
Salt and black pepper, to taste
Roast squash at 350 degrees until tender (about 45 minutes). Remove from oven and let slightly cool. Scoop out the interior.
In a thick bottom pot over medium-high, sauté the onion in olive oil until translucent. Add squash interior, stock, and poblanos. Let simmer for about 20 minutes. Add heavy cream and purée in blender. Season to taste. Serve hot or cold.
Beer Cheese Soup
(Yields 4½ gallons)
¾ cup unsalted melted butter
¾ cup all-purpose flour
2 yellow onions, diced
6 celery stalks, diced
5 large carrots, peeled and diced
2½ gallons chicken stock
1 quart heavy cream
4 12-ounce beers of your choice
6 pounds sharp yellow cheddar cheese
In heavy stock pot mix together over medium heat melted butter and flour to make roux (see recipe). Add onions, celery, and carrots until translucent. Then add stock and cream and bring to a boil.
Add beer and bring to a back to boil. Remove from pot from heat and gradually add cheese until melted. Season with salt and pepper.
The Buckhorn Exchange, 1000 Osage St., Denver, 303.534.9505, buckhorn.com
