Souperbowl Cook-Off Recipes

Make-shift signs courtesy of the chalkboard at Jimmy's

Even the impending snow storm didn't scare off die-hard soup lovers.  Of course we had some people cancel but Mark Dingle of Foodie Link and myself were really pleased with the turnout for our first annual Souperbowl at Jimmy's No. 43. Part Cook Off/Fundraiser for the Bowery Soup Kitchen, six participants competed for prizes including a subscription to Edible magazine, Andrea Beaman's new book Health is Wealth, a gift basket and recipes from Brooklyn Bouillon and a gift certificate to Orwasher's Bread. An avid competitor at various food competitions, Lorin won the first prize for her Porcini Mushroom and Barley Soup. She later told us that the soup didn't come out quite like the original recipe, which usually calls for dried porcini mushrooms. Instead she used a variety of fresh mushrooms and hamburger meat - even though it wasn't what she intended to make the crowd loved this hearty soup and voted unanimously for her creation. Naomi of Cantaloupe Alone won second place for her Black Bean and Kale Soup that were topped with some amazing cornbread croutons. She also had a similar story of how her soup recipe changed (originally intended to more of a chili) - but was still packed with rich flavors from the sriracha, chili powder and the beer. Chris won third place for his Pancetta and Corn Chowder. He talked about how easy this soup was to prepare that was also a "lighter "Italian" twist on a Winter classic soup."  An evening of community and delicious food and a running joke about a participant that brought a can of Campbell's chicken noodle soup as their entry made us forget about the impending snow storm. And really, who is afraid of a little snow when you can indulge in an evening of soup!

The Winner Is...

First Place - Porcini Mushroom and Barley Soup By Lorin Cook
Love this soup for a freezing, snowed in day. It's a hit after the kids make a snow man and the little Popsicles need to be warmed up. Hearty and delicious, it's a real winner. I've made this for dinner parties and impressed even the toughest of critics.....my family! It's not only soup... it's a meal!

Lorin talking about her mushroom and barley soup

Porcini Mushroom and Barley Soup

Ingredients:
4 1/4 cups water
1 1/2 ounces dried porcini mushrooms
1 tablespoon butter
1 onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
3 cloves garlic, finely chopped
1/4 cup dry white wine
51 oz. good quality chicken stock
1 cup pearl barley
2 teaspoons thyme, chopped

Directions:
1. heat water to steaming and add mushrooms
2. Cover and let stand for 30 minutes, until soft
3. Strain , reserve broth and chop mushrooms
4. Melt butter, add onion, reduce to low and cook,stirring often until caramelized (15 minutes)
5. Add celery and carrots, cook 5 minutes
6. Add mushrooms and garlic, cook 2 minutes
7. Add white wine and cook until almost evaporated
8.Srit in mushroom broth(reserved liquid rom soaking), chicken stock & barley
9. simmer 30 minutes until almost tender
10. Stir in thyme, salt and pepper
11. Simmer 5-10 minutes until tender


Second Place - Black Bean and Kale Soup by Naomi of Cantaloupe Alone
Black beans are a popular favorite in my kitchen. Velvety soft with a deep savory flavor that stands in for meat. Once the beans are ready they are happy on a plate with other foods including eggs, rice, pork or chicken, sweet potatoes, corn bread, kale or chard, and many more mid-autumn and winter favorites. I buy mine from Cayuga Farms, which has a stand at Wednesday's Union Square Farmer's Market. Get them in bulk, make fewer trips, and take benefit of Cayuga's price breaks.

Naomi's soup was a hit!

Black Bean and Kale Soup
Ingredients:
1 large onion, coarsely chopped

2 tblsp olive oil

12 cloves of garlic, coarsely chopped, divided

2 large tomatoes, coarsely chopped, divided

2 cups dried black beans, rinsed

2 qt water

1 bottle of beer (you can even use a local one, I use Brooklyn Lager!)

1 tsp plus 1 tblsp chili powder

1/2 tsp sriracha (chili paste), optional

1/2 cup olive oil

4 large leaves of kale, sliced into ribbons

salt and pepper
 
Directions:
Saute the onion in 2 tblsp olive oil until transparent in a large stock pot over medium. Add half of the garlic and half of the tomato. Cook until tomatoes become shaggy and are falling apart. Add the black beans, water, half of the bottle of beer, and 1 tsp chili powder. Cook for 1 1/2 hours until the beans are mostly tender. Add the rest of the garlic, tomatoes, beer, 1 tblsp chili powder, 1/2 cup olive oil, and sriracha. Season with salt and pepper to taste. Cook for another 30-45 minutes until beans are very tender. Add the kale and cook for 3 minutes until kale is just beginning to wilt. Serve!

Third Place  - Pancetta Corn Chowder By Dave
A lighter "Italian" twist on a Winter classic. Combining comfort food with an infusion of smoked flavor, this soup will satisfy a variety of tastes.

Chris talks pancetta

Third Place - Pancetta Corn Chowder
Ingredients:
One Slab of Pancetta
Extra Virgin Olive Oil
4 Yukon Gold Potatoes
2 Yellow Onions
1 Tbsp Minced Fresh Garlic
1 Tbsp Thyme
1 Tsp Tarragon
1 Tbsp Cayenne Peppr
1 Tsp Smoked Paprika
1 Tbsp Dill
1 Tsp Salt
1 Tsp Pepper
¼ Cup Of Sugar
2 Pints Heavy Cream
Half Gallon 2% Milk
2 Lbs Sweet Corn (Not on the cob)
¼ Cup Flour
2 Tbsp Butter

Directions:
1)      Place diced Pancetta with extra virgin olive oil in a pan and cook until slightly brown, not over cooked (est 5 – 10 min).
2)      When finished, place the Pancetta and pork drippings into a large soup pot add small diced potatoes, small diced yellow onion, minced garlic, thyme, tarragon, cayenne pepper, smoked paprika, salt, pepper, and dill.  Sautee for a few minutes over medium heat.
3)      Add in the heavy cream and 2% milk, bring to a boil, then reduce to medium (20 minutes)
4)      Lay sweet corn on a baking sheet, spray with extra vigin olive oil and sprinkle with a touch of sugar.  Cook at 450 until slightly browned (cooking time varies 10 -15 min).
5)      Make a roux – Sautee flour and butter until golden brown
6)      Add roasted sweet corn and the roux to the soup and continue cooking over medium heat (20 minutes).
7)      Garnish with paprika and fresh parsley.

Beautiful gift basket provided by Brooklyn Bouillon

Andrea Beaman's new book - Health is Wealth was awarded to all 3 winners

Rachael Mamane passionately discussing her company - Brooklyn Bouillon

We are having yet another soup party in February. Email me at SeriouslySoupy@gmail.com for more details.

Seriously Soupy Serena

Mushroom Barely Soup with Roasted Brussels Sprouts

Mushroom Barely Soup with Roasted Brussel Sprouts - Seriously Soupy

After reading the title of this post I realized how much of a nightmare this might be for a child. Of course that is also a huge generalization; kids today have far more sophisticated palates. But, for me, the one veggie that I would never try, no matter if it was fried in butter or dipped in chocolate was brussel sprouts. Of course I later learned about the power of the sprout and really love to eat them roasted. For this soup, I thought they would make a nice addition a classic mushroom and barley that also included carrots, celery and leeks (had them around). This recipe was also made with an all-green roasted veggie broth that included broccoli, kale, celery, beet tops, and spinach. I also had these veggies lying around from the soup party and the soup cook-off that also needed to either be tossed or made into broth. Obviously, I choose the later. If you don't want to make the all-green broth, you can always use a simple veggie broth or rely on good-old fashioned fresh herbs. I hope you enjoy this one, brussel sprouts and all!