Holiday Soup Redux Part Two—Christmas: Sweet Potato/Cranberry Soup

Sweet Potato/Cranberry Soup - Seriously Soupy

For the second installment of the Holiday Soup Redux series, I created a recipe that is my take on a traditional Christmas meal. However, figuring out exactly what makes a traditional Christmas meal can be rather daunting task, especially since every family has their own unique dishes, and those that are considered traditional (ham, fish, and turkey) didn't really inspire me nor could I choose which one was considered more traditional over the other. So, using Mel Torme's and Bob Well's 1944 classic "Christma's Song" and their famous opening line, "Chestnuts roasting on an open fire" as inspiration, I fell in love with the idea of doing something with chestnuts (what's more Christmas than chestnuts?!?)  However, this inspiration came to me the day before Christmas Eve and finding chestnuts the day before Christmas Eve proved to be yet another daunting task.  Moving on, I thought to myself, "what else just screams Christmas?"  Cranberries!  This resulted in a twist on a sweet potato soup that was infused with ginger, nutmeg, cloves, and cinnamon to create a hearty and rather delicious soup that was also really quick and easy to make. Here's how to make this seriously soupy Christmas soup:

Sweet Potato and Cranberry Soup

Ingredients:
6 cups of water (2 cups of water for the cranberries)
* 1 cup of heavy cream (optional)
6 sweet potatoe, peeled and chopped up
2 cups of fresh cranberries
1/2 yellow onion, chopped up
1 whole parsnip, chopped up
1 piece of ginger,minced
1 tablespoons of nutmeg
1 tablespoons of cloves
1 tablespoon of cinnamon
1 teaspoon of brown sugar
salt and pepper to taste
* used for the cranberry and potato mixture

Sweet potatoes and ginger for the soup

Cranberries for the soup

Directions:
Put water in a pot and set to medium boil. Chop up the sweet potatoes, onion, parsnip, and ginger into squares and place in the slightly boiling pot of water for 30-45 minutes. In a separate and smaller pot, add 2 cups of water and add the cranberries (if using fresh). Set to a low flame and cover. The cranberries will start to pop as they open up, when this happens (about 5 minutes later) add cinnamon, nutmeg, cloves, and some sugar. About 10 minutes later the seeds will be released and the water will turn red. This indicates that the cranberries are ready. Turn off the flame and set aside this mixture. Add the heavy cream, nutmeg, cloves, cinnamon, salt, and pepper to the sweet potato mixture. Cover for another 10 minutes and check with a fork to check if the potatoes are soft. If soft, blend the mixture together with a hand blender until it turns into a puree. With a slotted spoon scoop up the cranberries and place them in the soup (try to use all of the cranberries). I also added about a cup of the remaining cranberry/water mixture and blended again. I also left my puree slightly chunky with some cranberry pieces because I like it chunky, you can puree to taste. I also topped the soup off with a few cranberries for a garnish.

Cranberries boiling

P.S. I used the heavy cream, partially because I still had it from the potato and leek soup recipe, but also because I wanted to create a creamier soup. It can be omitted, based on your dietary restrictions and preferences.

Seriously Soupy Serena

Holiday Soup Redux Part One—Hanukkah: Apple/Carrot Soup topped with Latke Fritters

I realize that I am a little late on the Hanukkah soup bandwagon, however I decided that I wanted to write a soup recipe article on how to turn a traditional holiday meals into a soup. So, without leaving any holidays out I am taking a "better late than never" approach with this soup for Hanukkah. As a three-part article (part two-Christmas and part three-Kwanza), this soupy features a twist on the potato latke that I converted into an apple/carrot soup topped with latke fritters.

Apple/Carrot Soup with Latke Fritters

Part One-Apple Soup

Ingredients:
3 pounds of apples (I used Gala)
2 cups of water
1 cup of chicken broth
1 cup of apple cider
1/2 bag of carrots
1/2 of yellow onion, chopped up
1 parsnip
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of sugar
pinch of salt

 

Apples, Carrots, Parsnips, and Onions Cooking

Directions:
Add stock, water, and apple cider into a pot and let boil. Peel the apples and cut them into squares, making sure to remove the core. Cut up the parsnips and carrots into squares and add them and the apples to the pot and let cook for 30-45 minutes. Add nutmeg, cinnamon and sugar and let cook for another 10-15 minutes, making sure to check that the apples are soft. Add salt to taste. Turn off the flame and grind all the ingredients together with a hand blender to make an apple/carrot puree. I left it semi-chunky, but ended up adding a little more apple cider at this point to release more of the apple flavors. Set aside as the latke fritters are prepared.

Puree of Apple Soup

Part Two- Latke Fritters, adapted and modified from www.epicurious.com

Since latke's aren't a soup-based component I decided that using a recipe as a base for this experiment would be helpful. I included the link above, however it was modified based on my experience.

 

   Mash of potatoes and onions

Ingredients:
 5-6 potatoes
1/2 cup yellow onion, chopped
1 large egg
1/2 teaspoon salt
1/2 cup olive oil
sour cream for garnish, optional
2 cups of cold water

Latke's Sizzling

Directions:
 Peel the potatoes and grate them. Place them into the bowl with water as they are grated. When finished drain the potatoes very well and set aside. Peel the onion and chopping up into small squares. Place in a small bowl and blend finely with a hand mixer. You can also chop the union up until it gets very small, but I found that the hand blender gave me a better consistency. Blend the potatoes and onions together, making sure to drain as much liquid as possible. Add the egg and salt to the bowl and mix. Place oil in pan over a medium heat and let it warm up. With a teaspoon scoop the latke mix and place on the pan (since this is for smaller fritter-type latke I used a teaspoon for more traditional ones a tablespoon should be sufficient). Reduce the heat and let cook for 5-10 minutes or until both sides are brown. Pour the soup into a bowl, top with 2 latke fritters, add sour cream (optional), and enjoy!

The soup turned out really well-if I do say so myself! I really enjoyed the fusion of apples and carrots with the potato latke that created a subtle taste that was slightly sweet and spiced. It also was basic enough to create any time of year, or even varied up with an apple/squash or an apple/turnip medley, along with the yummy fritters!

Seriously Soupy Serena

You can also check out this handy book about the history of latkes and various methods of preparation.

How to throw a soup party, yes a soup party!—Part Two

a very intimate soupy party


I hope everyone has their guest list together after reading Part One of my guideline of how to get a soup party started. Although I established a few ideas, I just wanted to note that there are so many variations and possibilities to this idea such as having a potluck style party, having a theme where you prepare variations on one soup such as numerous types of vegetable soups or parties where you only use one main ingredient (chicken) and make various soups based on that, and on and on. The possibilities are really limitless and I’m sure after your first soupy experience you and your friends will be back for more with your own personal twist on this unique and maybe a little strange concept. Here are some of my recipe suggestions to complete your holiday soupy party:

The Recipes

Appetizer Soup—Pumpkin Ginger Soup with Fried Sage

Ingredients:

• 3 cups of vegetable stock
• 2 cups of water
• 1 whole red onion, cut up and diced
• 1 garlic clove, minced
• 1 medium sized pumpkin, shredded of its "guts" and cut into cubes
• 1 ginger, peeled and cut into cubes
• 2 tablespoons of olive oil
• 1/2 teaspoon of rosemary
• 1 teaspoon of cinnamon
• 1 teaspoon of cloves
• salt and pepper to taste
• 6-8 fresh sage leaves, finely sliced for the garnish
• Optional: 1/2 cup of heavy cream
  

Directions:

Pour broth and water in a large soup pot. Bring to a slight boil and add the olive oil, onions, garlic, pumpkin, and ginger and let cook for 30-45 minutes. Periodically check on the soup and add the heavy cream (if desired), cinnamon and nutmeg, rosemary, and thyme and cover. After the soup cooks for one hour the pumpkin mixture will be soft and ready to be mixed together with a hand blender. With a frying pan add another 2 tablespoons to the pan and let it warm up. Add  garlic,sage, salt and pepper to the pan and let cook for two minutes until the sage gets lightly browned. Place the soup in a bowl and top with the  fried sage as a garnish.

Main Course Soup — Vegetable Lamb Stew

• 6 cups of vegetable stock
• 2 cups of water
• 2 1/2 pounds boneless leg of lamb, cut into cubes
• 1 tablespoon of olive oil
• 1 clove garlic, minced or grated
• 1 lb of red potatoes, peeled and cubed (you can use any type of potatoes, but I prefer red)
• 1 yellow squash
• 1 zucchini
• 2 leeks, sliced
• 1 large red onion, cut up
• 3 stalks celery, cut up
• 4 large carrots, cut up into small segments
• 4 leaves fresh sage, chopped up
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon rosemary
• salt and pepper to taste

Directions:
Pour the broth, water, onions and garlic in a large pot. Bring to steady boil on medium heat, add the lamb and cover. After 30 minutes add the squash, celery, potatoes, zucchini, leeks, and carrots and reduce heat as this new mixture cooks for another 30-40 minutes. Add sage, thyme, and rosemary and let cook for another 45 minutes to an hour until the meat is soft and tender. Add some salt and pepper to taste. Depending on your taste preferences additional thyme or rosemary may be needed or it may just be done and ready serve.


Note: As a vegetarian option all you have to do is not include the lamb, and use a vegetable stock inside of a chicken for a newly named Winter Stew.

Dessert Soup One — Berry Wine Soup

Finish the night off with this refreshing and tangy Berry Wine Soup as you toast to a successful holiday party. Since this is a fresh fruit-based soup it will only keep for two-three days, so be sure to fill up those mason jars so your guests can take home any extra.

Ingredients:

• 1 cup pomegranate juice or one whole pomegranate
• 1 cup blackberries
• 1 cup raspberries
• 1 cup strawberries
• 1/2 cup of blueberries
• 1/4 maple syrup or sugar in the raw
• 1 teaspoons of cinnamon or one cinnamon stick
•  1 teaspoon of nutemeg
• 1/4 cup of dry red wine
• 1/2 of a lime and lemon, cut into wheels

*For a non-alcoholic variation, you can substitute the red wine for raspberry vinegar sauce.

Directions:

In a small pan, combine the pomegranate juice, blackberries, raspberries, strawberries, and blueberries on a medium heat. Add the cinnamon and clove as the mixture boils and let cook for 30 minutes. Remove the pot from the heat and let the fruit cool down. When cooled, squeeze lime and lemon into the mixture and add the wine. Place the liquid in a plastic container to be refrigerated for up to six hours. Serve cold and top with lime and lime wheels as a garnish.
Note: The soup only lasts up to three days, so be sure to drink it up quickly, although I doubt that will be a problem with this wine/berry combo. 


Dessert Two—Chocolate Soup

I was thinking about the berry creation, and although it is delicious dessert soup I felt that the soupy party was missing something. And that something is the lack of chocolate! I found some recipes that I am excited to try (probably for Monday's post) and those that would be a perfect last impression at any soupy party.

• Jacques Torres' Chocolate Soup With Caramelized Bananas from fabulousfoods.com.
• Hazelnut Chocolate Soup from recipesource.com.
• Chocolate Soup Recipe from recipes.lovetoknow.com.
  

How to throw a soup party, yes a soup party! — Part One

The holiday season is back again, and for most of us that includes holiday parties and family functions with endless supplies of food and drinks. All a fun and obligatory part of this time of year, but there are few events that focus solely on having intimate dinner parties where you actually sit down and enjoy the company of your guests. During this busy and sometimes stressful season I say that we change that! And what better way to do so but by getting all your friends together with a holiday/winter soup celebration or more simply dubbed a soup party. As a casual, simple-to-plan, and hopefully low stress event, a soup party is literally where soup is served as an appetizer, main dish, and dessert. Here's is part one to how to make it all happen for a party for six or less:

Make Your Guest List

Since this is not a typical party scenario where you make some appetizers and buy some drinks, having a soup party involves a substantial amount of preparation on your part that will have you grocery shopping and in the kitchen several days before the festivities. For this reason, I think that inviting six people is more than enough for your soup party, especially for your first foreray into soup parties.

If for some reason you think that you can effortlessly shop, prepare, and serve three different soups to more than six people in one night, as well as have the space to house them then by all means give it a go. But this is not going to be easy and since this should be a low-eye and fun event, you may not want get involved in something this grand-a soup party is supposed to be relaxing after all.

Set Up The Menu

Making your menu should be an exciting way to utilize local and seasonal ingredients while showcasing your soupy chops. Since we are talking about a holiday party,  I decided to start the party with an appetizer of a light pumpkin and ginger soup topped with fried sage, a hearty vegetable lamb stew as main course, and a berry and wine soup. Depending on your preferences as well as your guests, you can opt for a soup that essentially is something that you want to make. I chose pumpkin, but you can opt for a butternut squash, carrot, or even a simple broth with orzo for your appetizer, whatever you like will work, just make sure that it is done well.

Labels, Games, and Jars!

If you have time and want to add something a little personal to your soupy party you can ask guests what their favorite soup is ahead of time. With construction paper create a label that says there favorite soup name and have them wear it during the party. This can strike up conversation about that particular soup or you can organize a game the soup labels such as guessing the ingredients or guessing how to make the soup where the guest with the closest answers will win a door prize (soup cookbook, laddle, etc) You can also have a part of the party go home with your guests, by purchasing small mason jars, so that they can take home any left over soups as a goody bag.

The Game Plan

The actual prep of the soups starts with buying the ingredients. Try to do all of your shopping three-four days before the party, but some ingredients (berries, cheeses, etc) should be as fresh as possible, so you may be shopping a day or two before.

The actual soup prep should start two days before the party where you begin with the pumpkin/ginger appetizer soup. After it is prepared, place the contents in a plastic container and freeze it. The day before make the lamb vegetable stew, allot three-four hours for its preparation and cooking time. When the soup cools place it in a plastic container in the fridge. The morning of the party, defrost the pumpkin soup and make the dessert soup and chill it for at least six hours.  Clean up, set up the apps, and finally sit down and enjoy your creations with your friends. Theoretically, you should only be warming up the other soups and plating them with various garnishes and preparing the super easy dessert one on the day of the party, but of course anything can happen, so be sure to give yourself extra prep time, especially when you are trying to throw your first soupy party.

Bread, Croutons, Cheese, and More

We all know that soup and bread go hand-in-hand and of course you should have some at your party, particularly with your main dish. If you are up for some more home cooking feats, you should try this super easy whole grain artistan bread recipe from the bad girl's kitchen or this homemade crouton from Willy World. You can buy a loaf at your local baker, as well as have a platter of olives, salami or smoked salmon, and various cheeses to greet your guests when they first arrive, but try to to have too much since the soup should be the main attraction at this party.

Serving Tips

Depending on where you live, you may or may not have a formal dining table. Living in Brooklyn I personally have limited space as well as not enough soup bowls, (which is also why I say not to max out the guest list past six people). But, if you are brave enough to actually have a soup party, not having enough bowls shouldn’t stand in your way of having a good time.  You can really use anything to serve your soup. I suggest starting with a small bowl or even a mug for the opening course, and then serve the stew in a large bowl, whereas the dessert goes into a small bowl or ice cream bowl. Of course, if you don’t have as many options, using whatever you have always works just fine.

Drinkin' It Up

This is a holiday fest and drinks are usually always part of it. Here are some suggestions and parings for the recipes:

Wine

Pumpkin and Ginger Soup —Pinot Noir or a Tempranillo, as recommended on Star Chefs and Girl with a Glass. 

Vegetable Lamb Stew— Zinfandel, Chateau Guiraud-Cheval Blanc, Merlot, or a Beaujolais as recommended on epicurious.com.

Beer

Pumpkin Ginger Soup —Oktoberfest beer from Brooklyn Brewery.

Vegetable Lamb Stew — Brown ale, ESB, Scottish Ale or Marzen, as recommended on brew monkey.

Don't forget to check out Part Two (the actual recipes), coming this Thursday!