SOUP!

So, its time for our second annual soup party!  Our pie party was in November (I won for best sweet pie!) and we always have the soup party in December.  So, I have serious competition this year and I need HELP!  Any good soup recipes out there?  Last years first place was Chicken Tortilla (amazing!).  Second place was Tom Gom Gai (i get that right?), thai coconut soup.  My soup last year was corn chowder (boring compared to those!).

So, any soupy suggestions are much appreciated!

And how sweet is this, hubs knows how much im going to miss my friends and all these social things we do, so his friends there are all excited about having a pie party next year when Im there!! 

This is one of my all time faves! Have gotten rave reviews but usually have to add a bit more broth to get it to the consistency I like. Your soup party sounds like FUN! May have to steal your idea!                            


Liquid Sunshine Soup
 

 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                       onion
    1      cup            red lentils
    1      cup            chopped mushrooms -- optional
    1                        butternut squash (or one 16 oz can pumpkin
                              puree)
    1      cup             orange juice
                              juice of one lemon -- optional
    2      teaspoons     sugar -- optional
                                veggie broth (1 1/2 cups or so)
    1/2  teaspoon      cumin
    1/2  teaspoon      coriander
    1      teaspoon      cinnamon
      3/4  teaspoon      powdered ginger
      1/2  teaspoon      powdered mustard
                         cayenne to taste
                         salt to taste
 
 Roast the squash by cutting in half, removing seeds and stringy membrane,
 place cut side down on baking sheet, pierce skin with a fork a few times,
 cook at 350 for 40 minutes or until soft.
 
 Chop onions and caramelize in a soup pot. Add broth as needed. (When onions
 are done put in mushrooms and saute until liquid is released and cooked
 down.)
 
 Rinse lentils. For quicker soup soak them in the broth.
 
 Scoop squash flesh away from skin and puree with orange juice.
 
 After onions are caramelized (and mushrooms are done) dump all ingredients
 into the onion cooking pot. Simmer gently until lentils are cooked. If using
 the squash you may wish to add onion juice to cut the sweetness, if using
 canned pumpkin you may wish to add sugar to add to the sweetness.

That sounds yummy!

I have a ton of great soup recipes; we LOVE to make soup over here!  Some favorites that are kind of unusual:


Spicy Peanut Soup (with red bell peppers, chopped potatoes, celery, onion, broth, and peanut butter)

Vegetarian Cashew Chili (beans, tomatoes, and then a flavor base that is vinegar and molasses...sounds strange, but it is SO good!)

Chickpea and Spinach Soup (with tahini paste in it)

I have a few more vegetarian chili recipes, one with black beans and lots of cumin.  The leftovers of that one make a tasty dip for corn chips!

We also have a recipe for a red bell pepper soup and a green bell pepper soup, and you pour them simultaneously into either side of a bowl, so that you have it split red and green down the middle.  We've served this for a Christmas dinner.  It is very pretty!

Let me know if you want me to post any recipes!

Pumpkin soup with Pancetta

Serves 12ish

750g fresh pumpkin
2 shallots, chopped finely
1 fat clove garlic, chopped
3 tbsp olive oil
750ml vegetable or chicken stock
100ml double cream
30g grated fresh Parmigiano Reggiano
6 slices pancetta or thin streaky bacon
salt and freshly ground black pepper

1. Peel the pumpkin, deseed and chop finely. Sauté gently in a large saucepan with the shallots, garlic and oil for about 10 minutes stirring once or twice. Do not allow it to brown.

2. Pour in the stock, bring to the boil, season nicely and simmer for 15 minutes until tender. Strain the solids, save the stock and blitz these in a food processor, adding the stock back gradually until you have a velvety smooth liquid.

3. Return to the pan with the cream and cheese. Reheat and check the seasoning. Cool until required.

4. To serve, grill the pancetta until crisp. Break each rasher in half.

5. Reheat the soup until boiling, decant into a jug and pour into the cups. Top each cup with a pancetta rasher.


---- or----

Garlic Soup

Serves 4ish
 
Six whole garlic bulbs
1 large onion, chopped
2tbsp olive oil
1tbsp fresh thyme
Salt and pepper
600ml chicken or vegetable stock
300ml whole milk
2tbsps double cream
1tbsp snipped chives
 
Peel, crush and roughly chop the garlic. Heat the oil in a large, heavy based pan and gently cook the garlic, onion and thyme over a very low heat for 20 to 30min till they are completely soft, but not coloured. Season with salt and pepper. Add the stock and milk, bring to the boil, then reduce to a simmer for 20min. At this point you can whizz the soup in a food processor or blender, but I dislike the airy bubbles this produces. If you have the patience, it’s better to push the soup through a fine sieve. Pour into warmed bowls, swirl a little fresh cream on top, sprinkle with chives and serve with crusty bread.

Why not something like a lovely seafood chowder? My mother has a fantastic recipe but I haven't got it at the moment. I can ask if you're interested.

Oh that garlic soup sounds divine! I'll be trying that one!