Last weekend you could find any one of us slaving over a hot stove in the kitchen in preparation for the Soup Swap we had this past Monday here at MOD. Each of us found one of our favorite recipes and made 1 gallon of soup to share around the office. Taste-buds were running rampant with happiness and glee! On account of the above satisfactory outcome, we decided to share with you each of the delicious recipes! Enjoy.
Natalie's Potato Leek Soup
(serves 3-4)
- 3 cups leeks, thinly sliced (2-3 leeks)
- 3 TBSP olive oil
- 3 cloves garlic, peeled and pressed (I used 4)
- 1 lb potatoes, peeled and cubed (I used red potatoes, unpeeled)
- 4 cups vegetable broth (chicken works too)
- 1 TSP salt
- 1 bay leaf
- 1-2 TSP fresh black pepper, to taste
1: remove tough leaves from the leek bulbs and discard them. slice the long, white/pale green bubs in half lengthwise and run under cool water, being careful to remove any dirt or sand that may be trapped between the layers. Thinly slice the leeks crosswise.
2: Heat the oil in a soup pot and add the garlic. Sauté for 1 minute and then add the leeks. Stir well. Cook the leeks until tender, about 2-3 minutes.
3: Add the potatoes and broth along with the salt and bay leaf. Boil, covered, until the potatoes are very tender and almost falling apart.
4: Blend the soup in a blender/food processor while it’s still hot, in batches if necessary. Return the soup to the pot and reheat if necessary, seasoning with pepper and more salt, if needed . Serve.
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Britt's Ginger Carrot Soup
- 2 tablespoons butter
- 2 onions, peeled and chopped
- 6 cups chicken broth
- 2 pounds carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 cup whipping cream
- Salt and pepper
1: In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp.
Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
2: Remove from heat and transfer to a blender. Don’t fill the blender more than half way, do it in batches if you have to.
Put the lid on, and cover the top with a dish towel. Pulse the blender to start it and then puree until smooth.
3: Return to the pan, add cream, and stir over high heat until the soup is uniformly hot. Add salt and pepper to taste.
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Seth's Tuscan White Bean Soup
- 1 pound bacon, baked at 400 degrees for 15 minutes, then chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 medium carrots, chopped (about 1 cup)
- 3 ribs celery, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1/2 teaspoon dried red pepper flakes (or more, to taste)
- 1 quart homemade or low-sodium canned vegetable broth
- 3 (15-ounce) cans white beans (cannellini or great northern), with their liquid
- 4 6-inch sprigs rosemary, chopped and stems reserved
- 1 cup coconut milk (as thickener)
- 2 bay leaves
- 4 cups chopped kale or swiss chard leaves
- Kosher salt and freshly ground black pepper
- Parmesan cheese for serving
1: Bake bacon for 15 minutes at 400 degrees, and chop. Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. In a large pot, add chicken broth, beans and their liquid, rosemary stems, bacon, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a simmer, add kale, cover and cook for 40 minutes.
2:Discard the bay leaves and rosemary stems. Season to taste with salt and pepper. Add coconut milk til soup is desired thickness. Cover and cook for 15 minutes.
3: Ladle into bowls, sprinkle with shredded parmesan cheese, and serve with crusty toasted bread.
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Jana's Thai Red Curry Coconut Squash Soup
- 1 medium squash, peeled and cut into 3/4 inch cubes
- 2 roasted red peppers, cut into cubes
- 1 medium onion, chopped
- 3 garlic cloves,minced
- 2 396ml cans of coconut milk
- 2 Tablespoon of red curry paste
- 1 Tablespoon of freshly grated ginger
- 3 Tablespoon of butter
- 4 Tablespoon of fresh cilantro
1: Start by cutting your vegetables.
2: In a big saucepan, melt your butter. Add in the onions. Cook for 3 minutes on medium high. Add in your garlic,ginger,roasted peppers, red curry paste and squash. Cook for another 3 minutes on medium. If the pan is dry, add a bit more butter to make sure the veggies do not burn. Add your coconut milk and bring it to a boil. Let the soup simmer for about 25 minutes on medium low and stir frequently.
3: Once the squash is fully cooked and soft, turn off the heat and stir in the cilantro.
4: Transfer your soup to a blender and puree.
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Christina's Tomato-Basil Soup
- 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
- 4 cups tomato juice (or part vegetable or part chicken stock)
- 2 cups shredded carrots
- 2 cups chopped white onion
- 12 -14 basil leaves, washed fresh
- 1 cup heavy cream
- 1/4 lb sweet unsalted butter
- salt
- 1/4 teaspoon cracked black pepper
- lemon juice (optional)
1: Combine tomatoes, carrots, onions, juice/and or stock in saucepan.
2: Simmer 30 minutes.
3: Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
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