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)
Ingredients:
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

Directions:
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
Ingredients:
100g butter (cold, cut into small pieces)
100g stilton (or some other blue cheese)
100g flour

Directions:
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

Ingredients:
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

Directions:

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!  

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

Friendly Reminder: Soup Cook-Off This Wednesday

There is only three days away until the soup cook-off/fundraiser for the Bowery Mission, a non-profit soup kitchen in NYC and FoodieLink, a website that focuses on healthy food, good eating and long-term sustainability. I have teamed up with FoodieLink to sponsor this exciting event and I am pleased to announce that Andrea Beaman, Season One contestant of Top Chef has signed on to judge the 10 finalists and their soups. There will also be prizes for the first, second and third placed soups including a subscription to Edible Manhattan magazines, copies of Beaman's books, stock from Brooklyn Bouillon and a gift certificate from Orwasher’s Bakery - among many other prizes!

Entries are currently closed for the contest but for those that attend you can expect to sample of over 10 soups, bread from Orwasher’s Bakery, regional cheeses, and the chance to get to know good foodies including NYC food professionals. The event is held at Jimmy’s No. 43 and tickets for this fundraiser and all-you-can-eat soup party costs $30/per person. To purchase tickets, please visit Event Brite. To learn more about this exciting winter soup contest, please visit FoodieLink.

Russian Beef and Cabbage Soup

The locally-sourced and produced Brooklyn Bouillon

The second favorite recipe at the soup party was this Russian beef and cabbage soup that was submitted by Rachael Mamane as an entry for the fall soup contest.  Coincidentally Rachael also happens to the founder of a new locally-sourced broth company called Brooklyn Bouillon that includes a product line of beef, chicken, duck, lamb, bison, turkey, lobster and vegetable stock and veal demi-glace from farms such as Grazin' Angus and DiPaolo Turkey. So not only would I be trying a 100 percent brand new soup, I would be testing out her bouillon that is expected to hit the shelves at Eataly as well as launch later this year.

I used grass-fed beef, which Rachael stated provides a richness to the soup that when paired with the cabbage and vinegar provides a natural tang - as opposed to using sauerkraut. I also used a mixed variety of heirloom tomatoes and an interesting combination of sugar, red pepper flakes and simple flavorings like salt and pepper. For this recipe, I started making the soup a day before the party and allowing it to sit overnight in its juices really enhanced the flavoring and texture of the soup causing it to easily fall apart, which Rachael also said this allows for any excess fat to make its way to the surface. Although this was the second soup voted in the taster's choice poll, it was the first one to go at the party and a recipe that is easy to make on your first try. I also found that the bouillon naturally enhanced the soup -- complementing the beef and added a rich and vibrant taste to the soup. Sadly with the franticness of making four soups over of the course of two days,  I didn't manage to take a picture of the completed process, but I do have step-by-step pictures of how to make it. I hope you enjoy the hearty fall soup, and as soon as Brooklyn Bouillon is up and running you'll have a delicious stock to work with.

Taster's Choice: Butternut Squash and Carrot Soup and a Soup Quiz!

The people have spoken and they want Butternut Squash Soup!

Note to Self: Make Better Signs for the Next Party!

On Wednesday, I had my very first soup party at Jimmy's No. 43 to celebrate my one-year of soup making/blogging. But really, I wanted start an on-going communal experience of sharing food, networking and seeing old and meeting new ones friends. 

For this first party, I made a ribollita (bread and white bean soup), a roasted root vegetable and turkey stew, Rachel Mamane's beef and cabbage stew, and a butternut squash and carrot soup - also now known as the Taster's Choice. There was also a mystery soup that Jessica Hulett of Blind Cavefish (followed quickly by Amy Cao of Amy Blog Chow) correctly stated was a parsnip soup - well, really a parsnip apple soup that Emily Mak of eating with emak also noted had onions.

Amy Cao and Sanura Weathers of Team Gazpacho explaining their soup

Jake, Joann, Evan and Matt Working on Their Soup 

Team Potato and Leek - Maritza, Judith and Lori - Figuring out Their Soup

Sister Soupy aka Maritza Norr Showing Her Support

Fall Soup Contest!

Tell me about your favorite fall soup and you might win this book and more!

First of all, thank you to everyone that voted and supported me throughout the Project Food Blog contest. Although I didn't move on past the 2nd round, I got a lot of the short-lived competition. I cooked a soup I never thought I would (Malaysian Mutton!), experimented with new ingredients that I will use again (hello, cardamom) and defined myself as a food blogger - not to mention discovered some amazing food blogs.

With the contest over, I've been able to focus and start organizing a fall soup tasting party that I am having at Jimmy's 43 in NYC. For this one-year anniversary of soupy/taste testing event, there will be soup games, door prizes, seasonal drinks, and the chance to try four fall soups as well as instructions on how to make them. I know the three soups that I will be making, but I wanted the fourth one to be a choice by you - the reader. Please click here to take this quick survey about what your favorite fall soup is and why. The winning response will be featured on the site and at the party and receive a copy of the book "Everyday Food - Fresh Flavor Fast." Good luck - the contest closes on October 12th and results will be posted on October 13th.

The soup event will be held on October 20th in NYC- if you are interested in attending, please email me at seriouslysoupy@gmail.com.

Fall Soup Contest:

Official Entry Form
Contest Ends: October, 12th
Winner Announced: October, 13th

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!