Thu. Feb 29th, 2024
Fall Campfire Food: Recipes You MUST Try This Fall Season

In today’s post, chef Deb Rankine, aka The Fridge Whisperer, shares recipes for two hearty seasonal soups that are quick to prepare and eaten as a meal.

After a day of paddling, exploring trails, or walking through forests awash in fall colors, who wouldn’t savor bowls full of goodness that warm the mind, body, and soul?

Here are a couple hearty soups that do just that!

If you are traveling in an RV, these recipes are very easy to prepare in the kitchen. But they’re also fun to make on a campfire grill over hot coals (this will give the dish a smoky flavor!).

Do you want to make them quick and easy?

Prepare them in your own kitchen before you go out and store them in your cooler. Then all you’ll have to do is heat them up!

To take up less space, pack cooled soups in large zip-top freezer bags, laying them flat to remove all the air before sealing them and adding them on top of the other items in your cooler.

However you choose to prepare these recipes, one thing is certain: you will satisfy all appetites at your campsite.

Thai Chicken Curry Soup (for 6)

Thai Chicken Curry Soup

  • 2 tablespoons coconut oil
  • 1 cup finely chopped red onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 1 tablespoon Thai red curry paste (try Thai House brand)
  • 1 ½ pounds mini purple potatoes, diced
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 4 cups chicken broth
  • 1 can (400 ml) coconut milk
  • Kosher salt and ground black pepper
  • Coriander leaves and thinly sliced ​​green onion for garnish (optional)
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In a pot over medium heat, melt the coconut oil, then add the onion, carrot, and celery and sauté until the onion is soft, about 10 minutes, stirring frequently.

Add the curry paste and potatoes and cook for 2 minutes, stirring frequently. Add the chicken, broth, and coconut milk, cover, and cook until the chicken is no longer pink inside and the soup is heated through, about 20 minutes, stirring occasionally.

Season to taste with salt and pepper, garnish with cilantro leaves and green onion, if using, and serve immediately.

Hearty smoked salmon soup (for 6)

Corn and Smoked Salmon Soup

  • 2 tablespoons extra virgin olive oil
  • 2 butter spoons
  • 1 large leek, white and light green parts only, cut in half lengthwise, washed well and cut crosswise into ¼-inch slices
  • 4 sprigs of thyme
  • 4 cups chicken broth
  • ½ cup heavy cream (35% MF)
  • 1 pound parboiled mini potatoes with skin, cut in half
  • 1 cup fresh corn kernels (about 2 ears of corn, shucked)
  • 1 cup smoked salmon pieces
  • 2 tablespoons chopped dill
  • Kosher salt and ground black pepper

In a pot over medium heat, add the oil and melt the butter, then add the leek and cook until softened, about 10 minutes, stirring occasionally.

Add the thyme and broth and cook for 10 minutes.

Add the cream and bring the mixture to a boil. Gently stir in the potatoes, corn, smoked salmon and dill, and continue cooking until the soup is heated through (about 5 more minutes).

Season the soup to taste with salt and pepper and serve immediately.