Soup Swap Guidelines
1. Make one or two soups that will freeze well and place into one quart containers. 6 quarts is suggested, but any less will do. Freeze the filled quarts.
2. Make a copy of the recipe to bring. If you are able, think about those in our community who are hungry and gather a can or more of soup to donate to
2nd Harvest Food Bank of the Inland Northwest.
3. Show up at 6:00 with your 6 quarts of frozen soups in a box or bag to carry them in, your recipe, and your hunger. If there are any instructions other than warm and serve, please accompany each quart of soup with those instructions.
4. 6:00- 7:00 visit with friends and meet new friends.
Eat: Soup and accompaniments will be served by hostess for your evening meal.
5. 7:00 Soup Swap: take a number, you could be first to choose, or you could be last! You take home the number of quarts you brought.
6. 8:00 Take your soup home and put in your freezer!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, January 18, 2012
Thursday, November 10, 2011
Wow it's Time!
....for the winter staples. I went to the store and found that the summer produce is gone and the winter produce has taken over. The squash soup is great, but variety is the spice of life! Try this for a side dish or inexpensive lunch or dinner.This recipe freezes well for later menus. I usually purchase the Garam Masala at World Market, but if you are adventurous, try the recipe below the soup recipe to prepare this Indian staple. Let me know how it goes.
Cream of Broccoli Soup
1 ounce butter
1 onions, finely sliced
1 carrots, finely sliced
1 stalk celery, finely sliced
1 -2 head broccoli
4 cups chicken stock
3/4 cup milk or 1 can evaporated milk
1 t garam masala
salt and pepper as desired
Directions:
Melt butter in saucepan, add onion, carrot and celery.
Saute gently until soft, about 4 minutes.
Trim the woody ends of the stalk and peel.
Roughly cut up heads and remaining stalk.
Add broccoli to pan with chicken stock, milk.
Season with spices.
Bring to a boil, cover and simmer 25 minutes.
When broccoli is tender, transfer vegies to a blender or use immersion blender.
Blend on high until all ingredients are smooth.
Return mixture to saucepan.
Heat until lightly boiling and thickened.
Garam Masala
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves
Preparation:
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the heat and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.
Cream of Broccoli Soup
1 ounce butter
1 onions, finely sliced
1 carrots, finely sliced
1 stalk celery, finely sliced
1 -2 head broccoli
4 cups chicken stock
3/4 cup milk or 1 can evaporated milk
1 t garam masala
salt and pepper as desired
Directions:
Melt butter in saucepan, add onion, carrot and celery.
Saute gently until soft, about 4 minutes.
Trim the woody ends of the stalk and peel.
Roughly cut up heads and remaining stalk.
Add broccoli to pan with chicken stock, milk.
Season with spices.
Bring to a boil, cover and simmer 25 minutes.
When broccoli is tender, transfer vegies to a blender or use immersion blender.
Blend on high until all ingredients are smooth.
Return mixture to saucepan.
Heat until lightly boiling and thickened.
Garam Masala
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves
Preparation:
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the heat and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.
Wednesday, November 2, 2011
It's Going to Freeze!
The soup was a hit! Donna came over for lunch today. When she got here I was just blending it with an immersion blender. I know that the directions say otherwise, but use what you have in your kitchen. After it boiled then simmered, it was time for lunch. I didn't add any milk to the Cilantro topping and it was fine. The soup had just the right amount of heat! Donna raved about it and will definitely try it at home for her family. There was enough left for lunch another day and another Quart is happily in the freezer for the next time a friend stops by.The temperatures are dropping and we may get precipitation tonight in the form of the white stuff! There's nothing like soup to warm up the body on a cold day.
Monday, October 31, 2011
Great Soup for the Fall
Butternut squash is one of my fall favorites. I created this recipe from a group of butternut squash recipes. I really like the flavor of the roasted onion, garlic and squash. This soup makes a great side dish for dinner or main course for lunch. I like making a double batch and freezing it by the quart. The quart is just enough soup for my husband and I for lunch on a cold weekend. I will also take one out of the freezer and give it away to someone who needs a quick meal.
I learned something about low sodium chicken broth the other day.I looked at all the canned and boxed chicken broth labels. I compared the amounts of sodium in the ones labeled low or less sodium and the regular versions in each brand. Some brands versions of low or less sodium had more sodium in them than the regular version of another brand.So, if you care about sodium intake, look at all the labels!
Here is the soup recipe for today!
Roasted Onion and Squash Soup
1 ¾ lb. butternut squash, roasted until soft
1 large onion, peeled and quartered
3-6 garlic cloves
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon red curry paste
dash cayenne pepper
5 cups chicken broth (low sodium)
1 bay leaf
1. Place squash cut side down in a greased baking pan. Place one onion and 3-6 cloves of garlic on the baking pan. Bake, uncovered, at 400 degrees F for 20 minutes or until tender. Take onion and garlic out. Bake squash an additional 20-30 minutes 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 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.
In a large
CILANTRO CREAM TOPPING:
1/2 cup sour cream
1/4 cup milk or cream
1/4 cup minced fresh cilantro or
parsley
I learned something about low sodium chicken broth the other day.I looked at all the canned and boxed chicken broth labels. I compared the amounts of sodium in the ones labeled low or less sodium and the regular versions in each brand. Some brands versions of low or less sodium had more sodium in them than the regular version of another brand.So, if you care about sodium intake, look at all the labels!
Here is the soup recipe for today!
Roasted Onion and Squash Soup
1 ¾ lb. butternut squash, roasted until soft
1 large onion, peeled and quartered
3-6 garlic cloves
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon red curry paste
dash cayenne pepper
5 cups chicken broth (low sodium)
1 bay leaf
1. Place squash cut side down in a greased baking pan. Place one onion and 3-6 cloves of garlic on the baking pan. Bake, uncovered, at 400 degrees F for 20 minutes or until tender. Take onion and garlic out. Bake squash an additional 20-30 minutes 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 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.
In a large
CILANTRO CREAM TOPPING:
1/2 cup sour cream
1/4 cup milk or cream
1/4 cup minced fresh cilantro or
parsley
Monday, October 17, 2011
Time to make Soup!
The weather is getting cold in the Northwest United States and I have made several soups for my family already! We are experiencing the gorgeous sunny fall days we often get in the Inland Northwest.Before I go out to enjoy this day, I am going to give you some recipes. This first recipe I usually use Italian Sausage for it's wonderful flavor. If you make this you can make several at a time and put some in the freezer for later. This recipe indicates that.If you want to eat it right away, you can saute the vegetables before adding them to the pot or Slow Cooker. I usually make my own broth, but I put a can in the recipe so you will know how much you need. If it seems too thick you can always add water or more broth.
Pasta E Fagioli Soup (bag or container for Crock Pot)
1 lb ground meat or Italian Sausage, cooked and drained
1 C diced onion
1 C diced or sliced carrot
1 C celery, chopped
2 C diced tomatoes, undrained
1 C kidney beans, drained
1 C garbanzo beans, drained
2 t Italian seasoning
3 cloves garlic minced
¼ C chopped parsley
3 drops Tabasco sauce
1 C marinara sauce
8 oz pasta
1 49.5 oz can of beef broth (Take Home)
Place pasta in small bags.
Place all ingredients in individual’s bag or container except beef broth.
Freeze
Later if cooked from frozen:
Thaw and place into crock pot with can of broth.
Cook on low for 7-8 hours or on high for 4-5 hours.
Place pasta in crock pot the last 30 minutes, or cook separately and add when ready to serve.
In our house this recipe is served with soft hot bread sticks or sourdough bread, with a small dish of olive oil and balsamic vinegar to dip it into. We sprinkle fresh romano or parmesan cheese on the top of the hot soup have a red wine for the adults and an Italian soda for the children.
This second recipe is tonight's dinner. It is my own recipe, but is always adapted to the vegetables I have on hand. You can substitute any vegetables for celery, leak, mushrooms, spinach, green beans, zucchini or others. Use your imagination! I happened to have kale, basil, thyme, and parsley from the garden, a turnip which was given to me, and corn out of someone else's garden.
Lentil Soup
6 C chicken stock
1 (500 g) bags lentils, thoroughly washed and drained
1 C chopped cooked chicken or ground meat
4 garlic cloves, minced
1 large onions, diced
1 large red pepper, diced
2 carrots, diced
2 Cups corn, cut from cob or frozen
½ Cup kale, chopped
½ C diced turnip
2 medium tomatoes, diced
¼ cup fresh parsley, chopped
1 chili pepper, deseeded, minced (pick one that has the heat you enjoy)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 teaspoon dry thyme
1/2 tablespoon fresh ground pepper
1 1/2 tablespoons tomato paste
shaved parmesan cheese
1 C cut prosciutto, ham, or bacon, if wanted
Add stock, lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
Once boiling, reduce to a simmer and cover.
This is where I start to chop up vegetables and add as each vegetable is prepared.
Add meat.
Wait until the lentils are fully cooked to add the tomatoes and tomato paste.
At this time add parsley, oregano and basil, and then simmer for another 10 minutes.
If the soup dries out add hot water.
Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
Pasta E Fagioli Soup (bag or container for Crock Pot)
1 lb ground meat or Italian Sausage, cooked and drained
1 C diced onion
1 C diced or sliced carrot
1 C celery, chopped
2 C diced tomatoes, undrained
1 C kidney beans, drained
1 C garbanzo beans, drained
2 t Italian seasoning
3 cloves garlic minced
¼ C chopped parsley
3 drops Tabasco sauce
1 C marinara sauce
8 oz pasta
1 49.5 oz can of beef broth (Take Home)
Place pasta in small bags.
Place all ingredients in individual’s bag or container except beef broth.
Freeze
Later if cooked from frozen:
Thaw and place into crock pot with can of broth.
Cook on low for 7-8 hours or on high for 4-5 hours.
Place pasta in crock pot the last 30 minutes, or cook separately and add when ready to serve.
In our house this recipe is served with soft hot bread sticks or sourdough bread, with a small dish of olive oil and balsamic vinegar to dip it into. We sprinkle fresh romano or parmesan cheese on the top of the hot soup have a red wine for the adults and an Italian soda for the children.
This second recipe is tonight's dinner. It is my own recipe, but is always adapted to the vegetables I have on hand. You can substitute any vegetables for celery, leak, mushrooms, spinach, green beans, zucchini or others. Use your imagination! I happened to have kale, basil, thyme, and parsley from the garden, a turnip which was given to me, and corn out of someone else's garden.
Lentil Soup
6 C chicken stock
1 (500 g) bags lentils, thoroughly washed and drained
1 C chopped cooked chicken or ground meat
4 garlic cloves, minced
1 large onions, diced
1 large red pepper, diced
2 carrots, diced
2 Cups corn, cut from cob or frozen
½ Cup kale, chopped
½ C diced turnip
2 medium tomatoes, diced
¼ cup fresh parsley, chopped
1 chili pepper, deseeded, minced (pick one that has the heat you enjoy)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 teaspoon dry thyme
1/2 tablespoon fresh ground pepper
1 1/2 tablespoons tomato paste
shaved parmesan cheese
1 C cut prosciutto, ham, or bacon, if wanted
Add stock, lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
Once boiling, reduce to a simmer and cover.
This is where I start to chop up vegetables and add as each vegetable is prepared.
Add meat.
Wait until the lentils are fully cooked to add the tomatoes and tomato paste.
At this time add parsley, oregano and basil, and then simmer for another 10 minutes.
If the soup dries out add hot water.
Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
Sunday, January 9, 2011
3rd Annual Spokane Soup Swap
Thursday, January 27, 2011 6:00-8:00pm
Located at the home of Cheryl Corrigan-Matamoros,
3806 W Woodside Ave. 328-9563
Get those pots on the stove and mix up a soup worth sharing for our 3rd Annual Spokane Soup Swap. Our winter has been long and cold. There's nothing like a warm bowl of soup to warm up a dreary day. I'm looking forward to tasting 6 different soups this winter, thanks to YOU!
Located at the home of Cheryl Corrigan-Matamoros,
3806 W Woodside Ave. 328-9563
Get those pots on the stove and mix up a soup worth sharing for our 3rd Annual Spokane Soup Swap. Our winter has been long and cold. There's nothing like a warm bowl of soup to warm up a dreary day. I'm looking forward to tasting 6 different soups this winter, thanks to YOU!
Tuesday, January 19, 2010
Soup Swap Guidelines 2010
Soup Swap Guidelines:
1.Make one or two soups that will freeze well and place into one quart containers to freeze. 6 quarts is suggestes, but any less will do. Freeze the filled quarts.
2. Make a copy of the recipe to bring. If you are able, think about those in our community that are hungry and gather a can or more of soup or other food to donate to the 2nd Harvest Food Bank of the Inland Northwest.
3. Show up at 6pm with your 6 qts of frozen soups in a box or container and copies of your recipe. If there are any special directions for heating up your soup please attach to your quart containers.
4. 6-7 visit with friends and meet new ones. Enjoy your evening meal served by ME, your hostess. Soup of course!
5. 7pm Soup Swap: take a number, you could be firsst to choose or you could be last! You take home the number of quarts you brought.
6. 8pm Take your soup home and put in your freezer.
Please rsvp here or at cec037@yahoo.com
1.Make one or two soups that will freeze well and place into one quart containers to freeze. 6 quarts is suggestes, but any less will do. Freeze the filled quarts.
2. Make a copy of the recipe to bring. If you are able, think about those in our community that are hungry and gather a can or more of soup or other food to donate to the 2nd Harvest Food Bank of the Inland Northwest.
3. Show up at 6pm with your 6 qts of frozen soups in a box or container and copies of your recipe. If there are any special directions for heating up your soup please attach to your quart containers.
4. 6-7 visit with friends and meet new ones. Enjoy your evening meal served by ME, your hostess. Soup of course!
5. 7pm Soup Swap: take a number, you could be firsst to choose or you could be last! You take home the number of quarts you brought.
6. 8pm Take your soup home and put in your freezer.
Please rsvp here or at cec037@yahoo.com
Tuesday, January 12, 2010
2nd Annual Spokane Soup Swap
The 2nd Annual Spokane Soup Swap will be Thursday, January 28, 2010. Come 6-8pm to 3806 W Woodside for dinner and swap. RSVP through this site.
Saturday, February 7, 2009
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
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
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