Rainbow Soup Month: Creamy Asparagus and White Bean Soup

Creamy Asparagus and White Bean Soup by Cathy Elton of What Would Cathy Eat

This delicious green soup was provided to Seriously Soupy by Cathy Elton of What Would Cathy Eat. A fellow-Brooklynite, Cathy created a savory green soup for Rainbow Soup Month. For additional recipes by Cathy - not to mention a place to look at gorgeous food photography, please visit www.whatwouldcathyeat.com.

Guest Post by Cathy Elton

I wanted to make a creamy asparagus soup, but health issues prevent me from using cream. Nonfat Greek yogurt was a great alternative, but wanted to add another layer of flavor, so I tossed in some white beans on a whim. A brilliant idea, if I don’t say so myself! The beans make the soup more substantial, and add fiber and protein – taking this beyond your run-of-the-mill cream of asparagus soup.

Recipe Notes:

• Be sure to use a blender rather than a food processor. You’ll get a much more velvety texture.
• Instead of thyme, you could use another fresh herb. I think tarragon would be particularly nice in this soup.   

 

Creamy Asparagus and White Bean Soup
Ingredients:  

2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound asparagus, (tough ends broken off and discarded), cut into ½-inch pieces
½ cup dry white wine, such as Sauvignon Blanc
5 cups vegetable broth
1 15-ounce can navy or cannellini beans, drained
1 teaspoon fresh thyme leaves
¼ cup roughly chopped flat-leaf parsley
½ cup nonfat Greek yogurt
2 teaspoons fresh lemon juice
Pinch of white pepper (or substitute black pepper)
Salt to taste

Directions:
Heat the olive oil over medium heat in a large heavy pot or dutch oven. Add the onion and garlic and sautée until the onion is translucent, about 5 minutes. Add the asparagus and cook another 5 minutes, stirring occasionally.

Add the wine, broth, beans, thyme and parsley. Bring to a boil, reduce heat and simmer for 30 minutes.

Puree in a blender until very smooth. Return to the pot, reheat and season with salt and pepper. Remove from the heat and whisk in the yogurt, followed by the lemon juice.

Serves 3-4 

Rainbow Soup Month: Corn and Crab Bisque

Corn and Crab Bisque - Seriously Soupy

For this weeks Rainbow Soup, I created a yellowish soup using corn, a yellow pepper, and some yellow squash. I wanted this one to be more than vegetables so I added in some crab cakes from Trader Joe's (but any light fish would work) as well as various herbs (tarragon, garlic, red pepper flakes and bay leaves). For the base, I used garlic broth (also used in this recipe from Food 2), which really gave this yellowish soupy a nice and silky taste. Since there was no cream, I used a small amount of water and finished it with some lemon juice - creating quite the delicious (and easy) spring soup. Enjoy!

Garlic Broth

Ingredients:
5 cups water
10 cloves of garlic, peeled
6-8 leaves fresh basil
6-8 leaves fresh sage
6-8 sprigs lemon thyme
6-8 sprigs fresh rosemary
3-5 bay leaves
Salt and pepper, to taste


Directions:
Pour the water into a medium-sized pot and bring to a boil. Add garlic cloves and fresh herbs. Reduce heat to a simmer, cover and cook for about 30 minutes, tasting occasionally. Season with salt and pepper. Drain solids from the broth, and discard or save for another use. 

  

Rainbow Soup Month: Corn and Crab Bisque

Ingredients: 
2-3 cups of garlic broth (or vegetable broth) 
2 ears of corn, shucked 
1/2 yellow squash, cut up 
1 yellow onion, cut up 
1/2 yellow pepper, cut up 
drizzle of olive oil 
1/4 teaspoon of tarragon 
2-3 cloves of garlic minced  

3-4 dried bay leaves  
1/4 teaspoon of red pepper flakes  
2 crab cakes - I used the Maryland crab cakes from Trader Joe's   
1 tablespoon of lemon juice or whole lemon 

Directions:
Cut up the onions, pepper, squash and shuck the corn. Place them in a oil and let them marinade with olive oil, salt, pepper, bay leaves and lemon. Bring broth to a low boil and add the ingredients from the bowl to the pot. Add some tarragon, garlic, red pepper flakes and cover. Let cook for 20 minutes - checking on the soup periodically. Add the crab meat (or fish) and cover. Cook for another 15 minutes. Turn off the flame and blend the ingredients - (I made my soup semi-chunky). Taste with some salt and pepper and enjoy!


Seriously Soupy Serena

Seriously Soupy on Food 2

Garlic Broth and Spring Vegetable Soup - Seriously Soupy

I recently had the pleasure having my Garlic Broth and Spring Vegetable Soup featured on Food 2. In case you missed it, check out the post and some photos of this tasty and healthy homemade soup recipe. Happy Spring!

Pesto Cauliflower and Carrot Soup

Pesto Cauliflower and Carrot Soup - Seriously Soupy

My family and I recently started planting some herbs on our porch/urban garden since it is finally warm outside. I was thrilled to have a more economical way to use fresh ingredients in my soups as well as the opportunity to test them out this weekend in this Pesto Cauliflower and Carrot Soup. I added in some fresh lemon thyme, rosemary, and sage as well as some samples of Garlic Gold that I had, minced garlic, onions and a small amount of salt and pepper. I also added in some pesto (pre-made) that we had around the house to create a peppery and distinct flavor to this minimal but super tasty spring soup. Note: In general, I would use this homemade pesto recipe.

Pesto Cauliflower and Carrot Soup

Ingredients:
2 cups of water or vegetable broth 
1/2 yellow onion, peeled and cut up 
2-3 cloves of garlic, minced and cut up 
1/2 teaspoon of Garlic Gold 
1 head of cauliflower 
2-3 carrots, cut up 
2 tablespoons of pesto  
2-3 sprigs of fresh rosemary 
2-3 sprigs of fresh lemon thyme 
2-3 sprigs of fresh sage 
salt and pepper, to taste

Directions:
Pour water into a medium-sized pot and let boil on a low flame. Cut up the onions and garlic and add them to the pot, along with the fresh herbs and Garlic Gold. Let boil. Cut up the cauliflower and carrots and add them to the pot. Cover and let cook for 20 minutes. Add the pesto, salt and pepper and stir. Turn off the flame and blend the ingredients together with a hand blender until you reach desired consistency. Taste and enjoy!

What ways have you enjoyed cauliflower in a soup?
Seriously Soupy Serena

Lettuce Soup

Lettuce Soup - Seriously Soupy

With the temperatures almost reaching 80 degrees today I was really excited to try out a lighter soup recipe - that was both easy to prepare and quick. Not quite ready for chilled soups, I decided to make a crisp Lettuce Soup after reading various recipes on Epicurious.com, The Nourishing Gourmet, and in this months issue of Everyday with Rachael Ray. For my variation, I used a simple combination of onions, garlic, leeks, celery, peas, rosemary, thyme, lemon, and of course a thick head of lettuce to complete this earthy soup. A soup I never tried before, I was pleasantly surprised by its interesting flavors that I found really worked with the subtle use of thyme and rosemary and tart from the lemon. This soup can also easily be varied to include various types of lettuce leaves and herbs as well as the addition of cream or potatoes - depending on your preferences. For With the warmer days ahead, I am definitely inspired to test out and enjoy more soups like this!

Lettuce Soup

Ingredients:
3 cups vegetable stock
1 yellow onion, chopped
3 garlic cloves, minced and chopped
1/2 cup of frozen peas
2 celery ribs, chopped
3 tablespoons olive oil
2 leeks, chopped - white part only
1/2 head of lettuce, cut into slices
Bunch of fresh rosemary - about 2-3 sprigs
Bunch of fresh thyme - about 2-3 sprigs
3 cups vegetable stock
1/2 lemon, squeezed into the soup
salt and pepper 

Directions:
Drizzle the olive oil into a medium-sized pot. Cut up the leeks, garlic, and onion and let saute. Add the vegetable stock (or water) and let boil. Add the peas, celery, rosemary and thyme and cover. Let cook for 15 minutes. Break apart the lettuce leaves and add them to the pot. Let cook for another 10 minutes. Season with salt and pepper and blend. Drizzle with some lemon juice and top with some lettuce leaves for a garnish. Enjoy!

How do you make your lettuce soup?
Seriously Soupy Serena

Coconut Curry Lentil Soup

Coconut Curry Lentil Soup - Seriously Soupy

Lentil soup is one of my all-time favorite soup recipes. Despite the thousands of soups I want to create (and hopefully will) sometimes only this classic and comforting bowl of soup will do. After a frigid day at the zoo with my family, I decided to make lentil soup but wanted to vary the recipe a bit. I decided to add coconut milk and some curry for a slight nutty taste. I also added some mint, lime, and ginger to balance out the flavors. Since Mr. Soupy aka My Income Lab is my official taste-tester, he gave me some critic to the recipe. He didn't think the mint was needed since it overpowered the other flavors - so keep that in mind if you choose to use that herb. Overall, this is a very easy soup recipe (for a bean-based soup can) that can be whipped up in less than two hours. Enjoy!

Coconut Curry Lentil Soup
Ingredients:
Serves 4
4-6 cups of water
2 cups of dry lentils
1 yellow onion, cut up 
1 teaspoon of ginger, minced and shredded
2-3 cloves of garlic, minced
1/2 zucchini, cut up
1 rib of celery, cut up
2-3 carrots, cut up 
3-5 bay leaves
Bunch of fresh mint
1/2 lime, cut up
salt
pepper
1/2 teaspoon curry powder
1/2 teaspoon rosemary
1 cup of coconut milk


Directions:
Add water to a pot and let boil on a medium heat. As the water starts to boil, cut up the ginger, onions, and garlic and place them into the pot, along with the bay leaves. mint and rosemary. Cover and lower flame. Let cook for 10 minutes. Add the lentils and let cook for about an hour. Cut up the celery, carrots, zucchini, and add them to the pot, along with the curry powder, salt, pepper, lime and coconut milk. Cover and let cook for another 10-15 minutes. Taste and drizzle with some lime - you may need to add more salt and pepper. 


What is your favorite recipe for lentil soup?


Seriously Soupy Serena

Chunky Tomato Vegetable Soup

Chunky Tomato Vegetable Soup - Seriously Soupy

It is still pretty nippy out there and I even saw some snow this morning - despite the fact that it is technically spring. To take refuge, I am still enjoying hearty soups like this chunky tomato vegetable recipe. Originally featured as a guest post on Mom in the City, I recently made this soup using beans, tomatoes, onions, kale, carrots, broccoli, dried basil and rosemary. This recipe is also very flexible and you can use any variation of vegetables that you have or add some pasta or rice for a quick and hearty post-winter waiting for warmer days soup.

Chunky Tomato Vegetable Soup
Ingredients:
2-3 cups of water – you can add more if you want a thinner soup
5 heirloom tomatoes, cut up or 1 can of chunky tomato sauce
3 cloves of garlic, peeled and minced
1/2 yellow onion, peeled and minced
1 can of kidney beans
1/2 bunch of kale trimmed and torn into bite-sized pieces
2-3 stalks of carrots, peeled and cut
1/2 bunch of broccoli, cut up
2-3 red potatoes, cut up
3 bay leaves
1 tablespoon of dried basil
1 tablespoon of dried rosemary
salt
pepper

Directions:
Drizzle some olive oil on the bottom of medium-sized pot. Cut up the tomatoes (or open the can) and add them to a pot. Let cook for 5 minutes and add one cup of water. Remove from flame and blend together using a hand mixer – should be slightly chunky. Return to a low flame and add the rest of the water and cover. Cut up the onions and garlic and add them, along with the basil, rosemary and bay leaves to the pot and bring to a slight boil. Prepare and cut up the carrots, potatoes, kale and broccoli and add them to the pot along with the beans and some salt and pepper. Stir and bring to a medium-heat. Cover and let cook for 30 minutes, checking on the soup periodically. Taste and add more salt or pepper, if necessary. Enjoy!

Serving Suggestions:
Top with Parmesan cheese or croutons.

Seriously Soupy Serena

Soup Recipes for Peanut Lovers

Image Credit: The National Peanut Board

If there is something I love more than soup it is peanuts and peanut butter. A creamy and high-protein food packed with vitamin E and vitamin B, peanut butter is the perfect healthy snack that I love to eat with carrots and apples or as a simple sandwich with jelly. I also recently learned from The National Peanut Board that peanuts are a great ingredient to add to salads, stews and soups and being that it is National Peanut Month this is a perfect time to share some of their delicious and healthy soup recipes. I included three recipes that peanut and soup lovers will enjoy - including a Spicy Peanut Soup with Avocado Salsa, Hearty Quinoa and Peanut Soup, and a Two Continent Peanut Vegetable Soup. The National Peanut Board's website also includes delicious recipes for a Cauliflower Soup with Peanut Arugula Pesto, Posole Green Chile Peanut Stew, a Spicy Senegalese Sweet Potato & Peanut Soup and a Creamy Ginger Carrot Soup. With all of these options, you'll never look at that jar of PB the same again.

Soup Recipes for Peanut Lovers

Spicy Peanut Soup with Avocado Salsa - Recipe and Image from The National Peanut Board

Spicy Peanut Soup with Avocado Salsa - Recipe by The National Peanut Board
Ingredients:
Peanut Soup:
2 tablespoons unsalted butter
1/2 red onion, minced
1 leek, cleaned and minced
1/2 cup minced celery
2 cups peeled, cubed sweet potato
2 cups freshly chopped tomato
2 tablespoons curry powder
1 tablespoon chopped chipotle pepper in adobo
2 cups peanut butter, smooth
2 quarts chicken stock
Bouquet garni of thyme, parsley and bay
1 cup heavy cream
Salt and pepper to taste.

To garnish:
2 tablespoons roasted peanuts, chopped

Avocado Salsa:
1/2 red onion, minced
1/2 cup chopped fresh tomato
2 avocados, pitted, peeled and cubed to 1/2 inch dice
1 lime, juiced
1 tablespoon cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon minced jalapeno
Salt
Freshly ground black pepper

Preparation:
In a large soup pot, melt butter over medium-high heat. When butter foams, add red onion, leek and celery. Sweat down for five minutes, stirring occasionally. Add sweet potato, tomato, curry and chipotle. Cook for five minutes.

Stir peanut butter into the pot. Add chicken stock and bouquet garni and bring to a boil. Simmer and cook for twenty minutes, or until sweet potatoes are soft. Add cream. Remove from heat and let cool slightly.

Puree soup while still warm in batches in a blender, taking extreme care not to overfill the blender. Once pureed, pass the soup through a fine mesh strainer and season. Heat it up when you are ready to serve and garnish each bowl with a tablespoon of avocado salsa and some roasted peanuts.

Mix all ingredients and season the mixture. Snugly cover with plastic wrap for later use.
 
6 servings 

Recipe created by Hugh Acheson

Hearty Quinoa and Peanut Soup - Recipe and Image from The National Peanut Board

Hearty Quinoa and Peanut Soup - Recipe by The National Peanut Board
Ingredients:  
1 c quinoa
2 tbsp achiote-infused oil
1c white onion, finely chopped
½ tsp ground cumin
2 oz. creamy cheese (or feta), crumbled
2 tsp salt
2 medium Russet potatoes, small dice
1 ¼ c water
3 c milk
2 oz. unsalted peanuts, finely ground
4 tsp lime juice
1 serrano pepper, finely minced
2 tbsp cilantro, chopped

Preparation:
Place quinoa in a medium-sized saucepan and cook dry, while stirring, over medium heat until the quinoa has a nutty aroma and begins to pop slightly. When the quinoa has toasted, add 6 cups of water; bring to a boil over high heat. Lower heat to medium and simmer for 20 minutes. Drain in a colander and reserve.

Heat the oil in a saucepan over medium heat. Add the onion and sauté until soft, about 4 minutes. Stir in the cumin and sauté briefly.

Add half of the crumbled cheese and cook, stirring, for 30 seconds. Add the salt, potatoes, 1 ¼ cups water and 3 cups milk; simmer until the potatoes are soft, about 20 minutes.

Stir in the quinoa and the ground peanuts. Add remaining cheese and stir to mix for 2 to 5 minutes. Thin with more milk if the soup is too thick. Adjust seasoning with lime juice to taste and garnish with Serrano pepper and cilantro.

Two Continent Peanut Vegetable Soup - Recipe and Image from The National Peanut Board

Two Continent Peanut Vegetable Soup - Recipe by The National Peanut Board
Ingredients:
2 Tbsp canola oil
½ cup onion, finely diced
½ cup celery, finely diced
2 tsp garlic, minced
2 Tbsp crunchy peanut butter
2 qts vegetable broth, canned
4 cups fresh kale (collards or spinach), chopped
2 cups sweet potatoes, unpeeled, diced
1 cup corn, fresh, frozen or canned
1 tsp salt
½ tsp black pepper
Hot sauce to taste
10 Tbsp salted peanuts
Option: add 6 oz grilled, diced Portuguese Liguria or other well seasoned sausage

Preparation:
In large stockpot, with cover, heat oil. Cook onion, celery and garlic, over medium-low heat, for 10-15 minutes, or until soft. Stir in peanut butter until thoroughly combined with vegetables.

Add broth and bring to boil. Add kale, bring to boil again, reduce heat, cover and cook 10-15 minutes. Add potatoes, salt and pepper; cover and cook additional 10 minutes or until potatoes are fork tender.

Add corn; turn off heat. Add hot sauce to taste. Let sit 5 minutes.

To serve, ladle soup into bowls, adding 1 Tbsp peanut to each serving.


Have you ever made soups with peanuts?
Seriously Soupy Serena

All About Wontons

For the soup tour, I originally planned to take the group to Marco Polo, a restaurant that specializes in wonton and dumpling-based soups. Unfortunately, I later learned that Marco Polo closed down so we decided to check out Tasty Hand-Pulled Noodles for some hearty (and cheap) bowls of vegetable and meat noodle-based soups. Since I learned a lot about wontons and wasn't able to talk about it on the tour I thought it would be a great Soup 101 piece for the site. After you learn more about some wonton basics, you can also find some wonton-related links on how to make your own as well as how to wrap wontons and three wonton soup recipe to try out at home. Enjoy! 

All About Wontons:

• Wontons originated in North China.
• Viewed in ancient China as a sealed stuffed bun without holes and was named "Huidun" (meaning chaos). It was later changed to wonton.
• Wonton wrappers are generally made with flour, water, salt, (and sometimes eggs). They are then stuffed, wrapped, steamed, boiled or fried. 
• Wontons are generally thinner than dumplings, which become transparent after they are cooked.
• The filling is typically made of: Minced pork, Coarsely diced or whole shrimp or oysters, Finely minced ginger and onion or carrots and Sesame oil and soy sauce. 
• A triangle is the most common shape of a wonton. This is made by folding the wrapper in half by pulling together two opposite corners. 

Making Your Own Wontons: 

Homemade Wonton Wrappers by Kitchen Simplicity

• Homemade Wonton Wrappers - An easy homemade wonton recipe by Kitchen Simplicity that includes a simple mixture of flour, eggs, salt and water. The recipe also includes helpful tips about freezing wontons, preserving them in cornstarch and how they can made super thin in a pasta maker.  

• How to Wrap Wontons - Now that you have an incredible wonton recipe, it's time to wrap this. I love this video on SlideShare by Chinese Kitchen that includes 11 steps (with pictures) of how to cook the filing (meat and vegetable), scoop it into the wonton, fill the wonton, and finally how to boil them. The best part is that you can watch it over and over until you get your wonton wrapping just right.

Wonton Soup Recipes:

The wontons are made and wrapped, now it's time to make the soup. Here are a few wonton-based recipes for you to try:

Shrimp Wonton Soup by A Growing Tradition

1. Shrimp Wonton Soup - Created by A Growing Tradition, this Shrimp Wonton Soup recipe covers how to make a simple broth and the wontons themselves that are filled with shrimp, scallions, and cilantro. The recipe also includes some delicious ideas for garnishes such as bean sprouts and Asian microgreens.

Pork and Shrimp Wonton Soup by Food Repulik

 2.  Pork and Shrimp Wonton Soup - The adorable food site Food Repulik created this amazing-looking pork and shrimp wonton soup. Using ground pork, raw shrimp, bamboo shoots, and some soy sauce and ginger, I not love the recipe but really enjoyed reading Camilla's personal story about making wontons with her mom when she was a child.

Vegetable Wonton Soup by Seriously Soupy

 3. Vegetable Wonton Soup - My first foray into Asian cooking was with this vegetable wonton soup. Using ingredients from a local market in Brooklyn, I  added a variety of vegetables (napa cabbage, bok choy, spinach, mushrooms, and carrots) to the wontons that was then cooked in a tasty sesame-soy-based broth. I also added some spicy chili oil and garlic to complete the delicious soup.


How do you make your wonton soup?


Seriously Soupy Serena

Soup Tour Restaurant Review

Excited Soup Lovers in Front of Da Nico

Saturday, March 5th turned out to be a great day for a soup walking tour. Not only was the weather beautiful there were 20 excited soup lovers ready eager and hungry to test out three different soups from Chinatown, Little Italy and then on to Katz's for some Matzo Ball Soup. Although we never ended up at Katz's (more on that below) the tour was a really fun way to check out new restaurants, test new soups and make a few new friends along the way.

Seafood soup with hand-pulled noodles

Meat wontons with hand-pulled noodles

Hannah modeling the noodles

The tour started on a Doyers Street at Tasty Hand-Pulled Noodles, Inc in Chinatown. I heard about this place and their signature hand-pulled noodles (noodles that are literally stretched, twisted and finally cut and placed into broth) and thought this would be an exciting restaurant to try amidst a sea of restaurants in Chinatown. With over 25 soups and 7 different noodles to choose from we were all excited to test our vegetable and egg, tofu and vegetable, meat dumpling, seafood with shrimp, golden fish ball, squid, mussels, and beef soups (to name a few). There was also a tripe soup, which no one was brave enough to try and for good reason. When our steaming bowls of soup arrived I was surprised at the generous portion sizes as the rich smells took over the room. I tried the tofu and vegetable that was really completed with the addition of the long and yummy noodles. All around I heard the same sentiments and the group was really happy with the value and inexpensive price-point of the soups. My soup was $5.25 and the highest soup was about $7.00. Since we were off to a day of soup-eating most of use opted to save room for more stop and only eat half of our bowls.I could have easily finished this soup and hope to do so when I return to Tasty Hand-Pulled Noodles (hopefully sooner than later)

Testing out soup at Da Nico

Pasta Fagioli from Da Nico

Stracciatella alla Romana from Da Nico

The Delicious and free Fritelle from Da Nico

Next, we were off to Little Italy for some minestrone soup. Now anyone that knows Little Italy instantly doesn't think of it as a place to find authentic Italian food in NYC. Being an ethnic food tour I heard that Da Nico served up some delicious minestrone soup and thought it was worth the toursity adventure - even if I got a little flack for it. The soup menu at Da Nico included Minestone Soup, Pasta Fagioli Canellini, Stracciatella alla Romana (spinach and egg soup), Canellini and Tortellini in Brodo Tortellini. I opted for the Pasta Fagioli with the majority of the soup lovers, including Kathy of The Experimental Gourmand, testing out the Stracciatella alla Romana. Since Pasta Fagioli is a favorite of mine I knew it could do no harm in my eyes and the version from Da Nico lived up to the test: perfectly cooked beans, curly pasta, and a light and creamy tomato broth topped with a heaping dose of parmasean cheese. As full as I thought I was from Tasty Hand-Pulled Noodles I ended up finishing the whole thing, along with two pieces of bread that came with the soup. Kathy also enjoyed her Stracciatella alla Romana that she mentioned "benefited from a dusting of cheese to add a creamy, dairy bite to all the vegetables." After the soup, we were then given plates of pure deliciousness - fritelle with powdered sugar. No matter how full anyone was we couldn't pass on the free plates of fried dough - in fact, I had two pieces!

With our full soup (fried dough and bread) bellies we were off to Katz's. Some people left but about 10 of us were ready for more...or at least we thought. When we arrived at Katz's the place was packed.  Not sure if it was the combination of the crowds or us realizing we couldn't eat anymore but no one wanted to try their split pea, chicken noodle or matzo ball soup. I, too, was full and actually pretty happy not to eat anymore but I was hoping that one brave soup would try the delicious brothy Matzoh Ball soup, but instead we walked around for a bit and talked before finally ending the tour around Second Avenue.

Not only a day of eating, the soup tour through Explorecation.com was a great way to meet new people, try new soups and get excited for the next one: a spring soup and sandwich tour. Stay tuned for details.

Shrimp Bisque

Shrimp Bisque - Seriously Soupy

One of my soupy goals for 2011 is to make a Lobster Bisque, a creamy and delicious soup that I have enjoyed for years at restaurants but never attempted because it seemed too difficult. After making soups for over a year, I don't think any soup is impossible anymore (even though some can still seem challenging) and decided to try a variation of a Lobster Bisque by using some shrimp that I had at home. Still hoping to make Lobster Bisque in a few weeks, this Shrimp Bisque included carrots, leeks, celery, onions, sweet potatoes, chives, garlic, non-fat, thick Greek yogurt (I didn't have heavy cream), and some delicious lobster stock from Brooklyn Bouillon that really enhanced the flavors and actually made the soup pretty healthy (as opposed to the rich cream and butter used in most bisques). The addition of parsley, dill, and red pepper flakes also give the soup a nice kick in this delicious and comforting creamy-fish soup.

Rue of celery, stock, onions, garlic and leeks

Shrimp Bisque
Ingredients:
3 cups of water
3 stalks of celery, chopped up
1 sweet potato, chopped up
Dab of butter - use your discretion
4 cloves of garlic, minced
1 yellow onion, peeled and minced
Lobster stock 
1/4 cup of Parmesan cheese
1 can of tomato paste
1 leek, cut up (white part only)
3 carrots, cut up
1/4 teaspoon of dried dill
1 bunch of fresh parsley - about a handful
1 pound of shrimp
1/3 cup of flour
1/2 cup of Greek yogurt such as Fage 
1 lemon, squeezed
1 chive, cut up
1/4 teaspoon of red pepper flakes
salt and pepper, to taste

Directions:
Cut up the chives, onions, garlic, leeks and celery. Add butter to a deep pan and let melt. Add the chives, onions, garlic, leeks, celery and stock. Let soften and cook for 10 minutes. Add the tomato paste, dill, red pepper flakes, parsley, water and cut up the carrots and sweet potatoes and add them to the pot. Add the yogurt and flour, stirring periodically and add more water (if necessary). Add the shrimp and lemon and let cook for another 20 minutes. Add salt and pepper, mix and taste. Add the soup to a blender and mix. Enjoy!

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!