For those who missed the Soup Tasting, here are the recipes for the 11 delicious soups we enjoyed …
Butternut Squash Apple Soup
Prep time: 10 minutes
Cook time: 35 minutes
1 Medium Yellow Onion, chopped
1 Rib of Celery, chopped
1 Carrot, chopped
2 T Butter
1 Butternut Squash, peeled, seeds removed, chopped
1 Tart Green Apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 c Chicken Broth (or vegetable broth if vegetarian)*
1 c Water
Pinches of Nutmeg, Cinnamon,
Cayenne, Salt and Pepper
1. Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add onion, celery & carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2. Add squash, apple, broth & water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3. Add salt & spices to taste, garnish with chives or parsley.
Yield: Serves 4-6.
Chicken Tortilla Soup
2 Chicken Breasts, halved
115 oz can Black Beans, drained and rinsed
1 28 oz can diced Tomatoes
1 c Salsa
1 4 oz can chopped Green Chilies
1 15 oz can Tomato Sauce (no seasonings)
Combine all ingredients and cook in crock pot on low for 6-8 hours.
Remove and shred the chicken. Return to pot and cook for add’l 15 min.
Serve over a handful of tortilla chips and top with cheese and/or sour cream.
Cream of Fresh Tomato Soup
3 T Good Olive Oil
1½ c Chopped Red Onions (2 onions)
2 Carrots, unpeeled and chopped
1 T Minced garlic (3 cloves)
4 lbs Vine-ripened Tomatoes, coarsely chopped (5 large)
1½ tsp Sugar
1 T Tomato Paste
¼ c Packed chopped fresh Basil leaves, plus julienned basil leaves, for garnish
3 c Chicken stock
1 T Kosher salt
2 tsp Freshly ground Black Pepper
3/4 c Heavy Cream
Croutons, for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
2 Cloves Garlic (or more to taste) chopped
2 T Butter
64 oz Vegetable Stock
3-4 c Water
1 15 oz can of White Cannellini Beans (use an extra can if you like lots of beans)
1 Head of Escarole rinsed & chopped (sometimes I don't use the whole head if it's a large one, use your own judgement & taste on how much greens you want it to have)
Salt & Pepper to taste
Coat soup pot with cooking spray, melt butter & saute onion & garlic until tender. Add stock & water. Bring to boil then add beans & simmer until beans are tender. Turn off heat & then add escarole to pot, cover, and let it wilt in the broth. You can add parmesan cheese to the broth before adding the escarole or you can sprinkle it on after it's been ladled into bowls.
This soup is best & more flavorful when made ahead and has had time to sit.
It's yummy to serve some type of garlic or seasoned bread with this soup. Makes a hearty meal! Enjoy!
Mexican Corn Chowder
1 Can Cream of Potato Soup
2½ c Cooked Chicken (2 chicken breasts)
2 T Fresh Cilantro
11 oz Frozen Corn
1 oz Diced Chilies
1 env Taco Seasoning
3 c Chicken Broth
8 oz Light Cream Cheese
8 oz Light Sour Cream
Combine above ingredients in crock pot. Cook on low for 8 to 10 hours.
One hour before serving blend in cream cheese and sour cream.
Red Pepper Soup
1 T Olive Oil
1 Onion, chopped
2 Garlic cloves, chopped (optional)
1 c Dry White Wine
6 Roasted Red Bell Peppers*, diced
4 c Chicken Broth
½ tsp Salt**
¼ tsp Pepper
Materials: Large pot, tongs, chopping knife, immersion blender, food processor, or blender
1. Heat olive oil in pot over medium heat.
2. Add onion and cook until translucent, about 5-10 min.
3. Add garlic and continue stirring for about 1 minute.
4. Add wine. Cook until mixture is reduced by half, another 5-10 minutes.
5. Add red peppers, broth, and salt and pepper. Bring to a boil.
6. Reduce heat and simmer for 15-20 minutes.
7. With an immersion blender, purée until smooth; if using a food processor or blender, purée until smooth and return to pot to reheat.
*to roast peppers indoors - Place peppers under the broiler; using tongs, keep turning as the skin bubbles and blackens. Place in a paper bag for
20 minutes before peeling off skin.
**to reduce the sodium - omit salt and use reduced-sodium broth.
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