. Part 3: Soup Swap Recipes Seriously Soupy

Friday, February 25, 2011

Part 3: Soup Swap Recipes

Soups ready to be eaten
Dave Miss and Naomi of Cantaloupe Alone enjoying some soup
Hannah and Sebastian of the tour company Explorecation.com
A giant ladle! (Thank you, Rachael)
As the final post in this three-part entry about the Brooklyn Soup Swap, I am excited to share Sheena's Vegetable Coconut Milk Soup and a Chilled Melon Soup with Stilton Cookies by Chris Ellmann  (perhaps this means warmer and lighter soups are to come?). As with the other soup recipes, please let me know if you have any questions or if you would like to be included on the email list for future swaps. (I can be reached at seriouslysoupy@gmail.com). Also, in case you missed it: be sure to check out part one and part two of the delicious soup recipes shared at the swap!

Chilled Melon Soup by Chris Ellmann
Chris Ellmann dishing out his Chilled Melon Soup 
Chilled Melon Soup with Stilton Cookies by Chris Ellmann (Inspired by Larry Kolar)
4 cantaloupes
juice of 2 blood oranges
juice and zest of 1 lime
8 oz sour cream
1/4 cup Grand Marnier
1/3 pound prosciutto
2 tablespoons sugar
1/4 tsp white pepper
1/4 tsp nutmeg
1/4 tsp salt
5 sprigs fresh mint

Slice half the prosciutto into thin strips, lay them across an ovenproof wire rack. Bake at 350F until crispy, about 8 minutes.

Get the freshest melons you can find.  Slice them, discard seeds.  In batches, blend all the remaining ingredients except the mint until smooth.  Pour into a big pot.  Bruise the mint leaves.  Add to the pot.
Refrigerate at least six hours, adjust seasonings as needed.

Stilton Cookies
100g butter (cold, cut into small pieces)
100g stilton (or some other blue cheese)
100g flour

In a food processor, mix butter and cheese.  Add the flour and process until smooth.
Roll the immensely sticky dough into a log an inch or so thick, wrap in plastic, leave in the fridge an hour to harden up.

Cut dough into disks maybe 1/4 inch thick.

Bake at 350 about 12 minutes, or until nicely golden brown.  Flipping the cookies halfway through the baking was a bother, but made for prettier cookies.

Serve chilled soup topped with crispy prosciutto and with a cookie or three.

Vegetable Coconut Milk Soup by Sheena
Vegetable Coconut Milk Soup by Sheena
1 onion, peeled and chopped up
2-3 cloves of garlic, minced
drizzle of olive oil
Various vegetables (Sheena used broccoli, cauliflower, peppers and carrots)
1-2 sweet potatoes, cut up
pre-cooked beans
1 can of coconut milk
half a lime lime or lemon juice
bunch of fresh cilantro
salt and pepper to taste

Saute an onion (any type) and a couple cloves of garlic minced in some olive oil in the pot.  When the onion gets translucent add some vegetables (broccoli, cauliflower, pepper, carrot).  Cook for a little with the onions till tender then add 4 cups of broth (any stock, though vegetable or chicken broth taste best), and bring to a boil.  Once boiling add 1-2 potatoes (any variety...sweet potatoes are really yummy in the soup) that have been diced and boil for 10 minutes.  Add some beans (precooked), a can of coconut milk, some lime or lemon juice (a tablespoon or so of the juice or half a lime), and cut up some fresh cilantro. Let soup simmer for a few minutes.  Salt and pepper to taste. And enjoy!  


  1. I am such a delinquent! Here I am, reading about this Brooklyn Soup Swap, and thinking, that's funny that she would host two Brooklyn Soup swaps and call them both the first... and then I realized that this is the one I was supposed to be at! I had put it in my calendar for MARCH 19. Oh man. I am so sorry I missed this! Everything looks so great!

  2. Oh no! I'm so sorry you missed it BUT we are having another one at the end of March - probably not the 19th but maybe the weekend after. I'll keep you posted!


  3. Oh Yummy, Lovely and Colorful recipes . I loved that and great idea for Dish. Thanks for nice details shared in the post . Beautiful your all photo's and nice smile ..