Autumn Soups & Stews

These recipes are courtesy of Chef Kelli Lewton of 2 Unique Caterers & Event Planners:

2-U's Two Potato Leek Soup                                                                       Serves 12

    2 leeks cleaned and sliced
    2 celery stalks, strings removed, 1/4 inch dice
    ¼ cup butter
    4 medium Yukon Gold potatoes, peeled and diced
    2 large sweet potatoes peeled and diced
    4 cups chicken stock (or vegetable stock)
    2 cups milk
    1 cup heavy cream
    Juice of 1 lemon
    Sea salt and fresh ground pepper to taste
Directions :
1.    Lightly brown leeks and celery in butter in a heavy bottom stock pot.
2.    Add potatoes and chicken stock.  Bring to boil.  Reduce heat and simmer until potatoes are firm, add milk and cream and continue to simmer another 10-15 minutes
3.    Puree soup in small batches in a blender or with a hand wand. Leave chunky or puree smooth depending on your taste.
4.    Adjust seasoning with salt and pepper.
5.    Serve with one of the toppings from below or serve as is!  This soup is perfect served in a sour dough bowl.

Great Additions
    Ham and Cheddar
    Golden onions
    Grilled Shrimp, corn and red peppers
    Chopped Bacon
    Sliced steak (an onions here too!)
    Chef Kelli's Farmers Market Stew
    3 tablespoons olive oil
    12 cipollini onions (pearl onions can be substituted), peeled
    2 cups crushed tomatoes
    4 cups chicken or veg stock
    1 cup apple cider
    One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
    3 carrots, peeled and cut into chunky dice
    4 parsnips, peeled and cut into chucky dice
    2 sweet potatoes peeled and chunky dice
    1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
    1 bunch lacto kale, stemmed and cut into strips
    1cup brussels sprouts, trimmed and cut in half
    2 tsp. sea salt
    1/8 teaspoon freshly ground black pepper

1.    In a large Dutch oven style pot, over medium heat sauté onions until golden, 5 to 6 minutes. Add tomatoes, stock, cider & sachet bag; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes.
2.    Add; all vegetables except reserve kale and brussels, cover, and simmer until vegetables are tender, about 15-20 minutes.
3.    Add brussels & kale and continue to cook, another 15-20 minutes and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more.

Sausage, lentils, chick peas and or white beans would be great addition to the stew!

Wild Mushroom Squash Gratin with Gruyere Cheese


For the crust

1 1⁄2 cup panko bread crumbs

1/4 cup Parmigiano-Reggiano cheese, grated

¼ gruyere cheese

1 teaspoon fresh basil, chopped

1 teaspoon fresh thyme, chopped


For the mushrooms

Note: Any mushrooms can be used, from button to portabellas. A mixture of fresh mushrooms, such as trumpets, chanterelles or oyster mushrooms make the dish special.

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

1 cup shallots, diced

2 quarts wild mushrooms, cleaned and chopped medium

3 cups cooked diced butternut squash

1 tablespoon fresh minced garlic

1 1/2 cups white wine

1 cup heavy cream

1 tablespoon fresh basil, chopped

1 tablespoon fresh Italian flat-leaf parsley, chopped

1 tablespoon chopped fresh thyme

sea salt to taste

pinch of cayenne



1.            Preheat the oven to 425°. To make the crust, place the breadcrumbs in a food processor and blend on high until processed medium fine.

2.            Add the cheese, basil, parsley, thyme, salt, and pepper and pulse to mix. Adjust the seasoning if necessary.

3.            Heat 1 TB of butter and olive oil in heavy bottom sauté pan, sauté mushrooms & shallots for a couple minutes and then deglaze with white wine. Reduce until win is just a little syrup in the bottom of pan

4.            Stir in the cream and cook until reduced by half and then add cooked squash.

5.            Stir in the remaining 1 tablespoon butter, basil, parsley, thyme, salt, and pepper.

6.            Spoon mixture into serving crock top with bread crumb mixture and bake in oven 5-6 minutes until golden, serve with crostini breads or stand alone.


Maple Roasted Local Carrots with Michigan Maple Syrup

2~ bunches of rainbow carrots, peeled and wash, patted dry (about 1 pound)

2 TB olive oil, for drizzling

4 TB Michigan syrup for drizzling (local and organic preferably)

1 tsp freshly ground pink Himalayan salt and black pepper, to taste

A few sprigs of fresh rosemary, torn a bit



1.            Heat sheet tray in your 400 degree oven for 5 minutes

2.            Toss carrots in olive oil, sea salt and pepper and roast on hot sheet tray  8-10 minutes

3.            Remove from oven toss and add syrup and rosemary return to oven for an additional 15-18 minutes until golden roasted.

Crispy Yukon Mashers with Spinach    yield 12-18 servings


6 pounds Yukon Gold potatoes peeled and quartered (see Note)

4 peeled garlic cloves

2 cups cleaned baby spinach

1 cup canola oil

6 large shallots, thinly sliced (1 1/2 cups)

1/2 cup cream or ½ &1/2

¾ cup sour cream

1 1/2 sticks (12 tablespoons) unsalted butter

sea salt & fresh cracked pepper to taste

Fresh cracked pepper



1.            In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

2.            Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 3-7 minutes until golden minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.

3.            Drain the potatoes and garlic in a colander, shaking out the excess water.

4.            Place potatoes in bowl and whip; the half-and-half, sour cream & butter and spinach

5.            Season with salt and pepper to taste (don’t be stingy with the salt!)

6.            Place in serving bowl and top with crispy shallots