Soup Tasting

Now that time has passed since the 1st Annual Spokane Soup Swap, I have had a chance to taste some of my soups. I have one quart thawed for our weekend lunches as the temperatures have remained near or below freezing. We have enjoyed the Curried Squash Soup. It has a bit of spice, near the medium salsa degree of "hot". We have also loved the Southwest Chicken Soup. It had two varieties of beans and seemed like a chili with corn in it. It was hardy enough for a meal with nothing added. Last week I had the Chicken Chowder. It was flavored with corn and mushrooms and was tasty. Today I had the Steak Soup. It was full of vegies and very healthy. The recipe was in the Spokesman Review article on February 11, 2009 (http://www.spokesman.com/stories/2009/feb/11/local-soup-swappers-unite/?print-friendly). We have also had the African Peanut Soup. I made it, so I already knew I loved it. Please see our blog linked to www.soupswap.com. Have fun eating your soup!

Zuppa Toscana (Olive Garden Soup)

Zuppa Toscana (bag) cooked meat
1 lb. Italian sausage (cooked and brought in a bag)
2 large russet baking potatoes diced
2 C onion, chopped
1/4 C Bacon Bits (these are less fatty than real bacon)
3 cloves garlic minced
1/2 t crushed red pepper
2+ cups kale or swiss chard, chopped 1/2 inch pieces
Add after thawing:
1 49.5 oz can chicken broth
2 T chicken boullion paste
1 qt. water
3 cup half and half

Cook potatoes and onion, not completely soft. Cool
Add all other ingredients to bag except can of broth and water.
Freeze.
When cooking, thaw, add the broth and water, and put in pot for 1 hour or crockpot for 6-8 hours on low.

Spokesman Review Covers our Soup Swap

http://www.spokesman.com/stories/2009/feb/11/local-soup-swappers-unite/?print-friendly

If you didn't see the Spokesman Review Food section on Wednesday, February 11, 2009, then check out the link above. Lorie Hutson did a fantastic job reporting the Soup Swap and adding important links and extras. She also included 4 recipes in the article. Way to go, Lorie!

Curried Squash Soup

1 ¾ lb. butternut squash, roasted until soft
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon red curry paste
dash cayenne pepper
5 cups chicken broth
1 bay leaf

1. Place squash cut side down in a greased baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender or food processor, place half the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through.
Use below recipe for topping.


CILANTRO CREAM TOPPING:

1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro or
parsley

African Peanut Soup

2 Sweet Potatoes, peeled and cubed 2 boneless skinless chicken breasts
1 Yam, peeled and cubed 6 C Chicken Broth + 2 C water
1 Sweet onion, chopped 1 ½ t cumin
1 red bell pepper, diced 2 C prepared salsa
3 cloves garlic, minced ½ C creamy peanut butter
1 jalapeno pepper, seeded and minced

Fill Soup pot with broth, water, chicken, cumin and salsa.
Bring to boil, reduce heat and simmer 2 hours.
Sauté potatoes, yam, onion, bell pepper, garlic and jalapeno.
Shred cooked chicken and place into soup pot.
Put sautéed vegetables in soup pot.
Simmer 1-2 more hours or in crock pot 4-5 hours.
Last 10 minutes whisk in peanut butter.
Makes 6+quarts.