Every Christmas, Jeremy spends Christmas afternoon making the same dinner for the family. The kids, and everyone who is over, go absolutely bonkers for this meal and look forward to it all year.
The soup is a concoction that Jeremy came up with years ago and has perfected it over the years. Feel free to add more or less of any ingredient as you wish, but always taste the soup to make sure the flavors are balanced as you go along.
Serious Biscuits are from a recipe of delicious buttermilk biscuits that Tom Douglas shared online years ago but I wasn’t able to locate to link to it. They are a basic, buttermilk biscuit that is light, fluffy, flaky and so delicious! If you wish, serve it with butter, homemade jam and honey.
Both recipes are below – please let us know if you try these out!
Young Family Christmas Winter Vegetable Soup
This soup recipe is a hearty winter veggie soup that is a cross between a minestrone and a typical veggie soup. Feel free to substitute your favorite veggies, remove the pancetta or make any other changes you would like. Just make sure to taste the soup during the process to insure it’s balanced and seasoned correctly. Guaranteed delicious!
- Prep Time: 30
- Cook Time: 45
- Total Time: 75
- Yield: 20 servings
- Category: soup
1/4 lbs pancetta cubed
2 yellow onions chopped small
4 garlic cloves chopped small
1 sprig of rosemary chopped fine
3 large carrots peeled and diced into 1/3 inch chunks
3 celery stalks chopped into 1/3 chunks
4 medium sized white potatoes, peeled and diced into 1/3 inch chunks
3 sweet potatoes, peeled and diced into 1/3 inch chunks
2 c. of diced butternut squash
2 boxes of low sodium chicken stock
1 chunk of parmesan cheese rind
1 pinch of cinnamon
1 large can of diced tomatoes
2 cans of drained cannellini beans
8 c. of chopped kale
8 ounces of small shaped pasta like orzo
kosher salt and pepper
grated parmesan cheese to top the soup
Heat 2 tablespoons of olive oil in a large soup pan until medium-hot. Fry the pancetta until cooked through and crisp. Add the onion and garlic and sauté until golden and soft.
Add the chopped rosemary, carrots, celery, potatoes, sweet potatoes, squash and a teaspoon of kosher salt and black pepper to the pan with another 2 tablespoons of olive oil (add more if necessary.) Cook for about 15 minutes just until the vegetables start to begin to soften and look like they are incorporating into the onion mixture. Sprinkle a pinch of cinnamon on top of the veggies and mix well!
Add the 2 boxes of chicken stock and the canned of diced tomatoes (don’t drain them first!) Cook for about 20-30 minutes until the veggies just start to get to a point where they are softened. Be careful not to overcook at this point!
Add the cannellini beans, chopped kale and pasta to the soup. When the pasta is done, remove the cheese rind from the soup and get ready to serve! Once put into bowls, top with grated parmesan cheese and enjoy with a beautiful biscuit.
Wine Pairing: A beautiful aged Beaujolais Cru went incredibly well with this soup. Our was a 2009 and came from the Morgon Cru. Delicious!
This soup is even better the second day.
Keywords: soup, winter veggies, root veggies, root vegetables, tomato soup
Serious Buttermilk Biscuits
This is a basic buttermilk biscuit recipe that works well for delicious breakfast sandwiches, topped with gravy, or eaten on its own with butter, whipped cream, homemade jam and honey. I found the recipe online years ago and can’t find it again, but credit goes to the amazing Seattle chef, Tom Douglas!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 15-20
- Category: baking
- Cuisine: biscuits
1 1/2 c. butter
3 c. buttermilk
2 tsp. baking soda
2 tablespoons baking powder
5-6 cups of all-purpose flour
2 tablespoons kosher salt
Preheat oven to 475 F. Put the butter and the buttermilk into the freezer for 15-20 minutes to get them extremely cold. If you have room, go ahead and put the flour mixture below into a freezer as well.
Grab a large bowl and whisk together the flour, salt, baking powder and the baking soda. Dice the butter into small squares and throw them into the flour mixture. Use a pastry cutter and your fingers to blend the butter into the flour until the butter is the size of peas. Be careful not to overmix this or to let the mixture become too warm. You want this COLD!
Add the buttermilk and mix well. You want a nice shaggy, wettish dough here. If it seems too wet, add some flour into the mix. Do not overmix this or you will get a dense biscuit instead of a fluffy one.
Pour the dough onto a counter and shape it into a square or rectangle about 1/2 to 3/4 inch thick and cut the biscuits into 2-3 inch squares. You will get about 15-20 biscuits.
Put the biscuits onto a baking sheet with parchment paper and brush the tops with melted butter.
Quickly shoot them into the HOT oven and bake until golden brown. We find they take about 12-14 minutes in our oven. If they are cooking unevenly, rotate the pans. Do not overcook these as you want them moist and flaky from the beautiful chunks of butter.
Remove them from the oven and place on racks to cool slightly before slathering them with more butter, jam and honey. Or use them to put egg, ham and your favorite condiments to make the best breakfast sandwich you have ever tasted!
If you are ever in the Seattle area, you MUST stop by Serious Pie for salad and pizza. I know, everyone claims to have good pizza but I kid you not, this is the best pizza that we’ve ever had anywhere in the world, including our trips to Italy. He must have crack in the crust it’s so good. Afterwards, grab a slice of coconut cream pie from Dahlia’s bakery or restaurant next door!
Keywords: biscuits, serious biscuits, tom douglas, serious pie, buttermilk biscuits