A week or so ago, a few of us got together for a soup swap. It was a delicious, delicious evening, the spoils of which lasted well into the next week. Recipes are trickling in, so I’m posting them here for posterity. Sadly, we were too busy sampling soup to remember to take pictures…
Dave whipped up a deliciously spicy Carrot Ginger Soup which was best served over brown rice:
2 pounds of carrot, shredded
24 oz of coconut milk (I used the lite version)
24 oz vegetable stock
1/2 cup of shallots, chopped
4 cloves of garlic, chopped
1 tsp white pepper
1/2 tsp salt (you may want more if you use a low-salt stock)
1/3 cup sriracha
2 tbsp olive oil
Over medium-high heat, bring the oil to temp and add the shallots. When they start to turn clear, add the garlic, salt, and carrots. Cook until the carrots start to soften. Turn the mixture several times to avoid burning. Add the liquids and pepper. Bring to a boil then simmer for 30-45 mins over low heat. Blend smooth before before serving.
Mike brought Beer Cheese soup:
* 1 1/2 cups diced carrots
* 1 1/2 cups diced onion
* 1 1/2 cups diced celery
* 2 cloves garlic, minced
* 1 teaspoon hot pepper sauce
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 3 cups chicken broth
* 2 cups beer
* 1/3 cup butter
* 1/3 cup flour
* 4 cups milk or half and half
* 6 cups shredded sharp Cheddar cheese
* 1 tablespoon Dijon mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon dry mustard
* popped popcorn, for garnish
1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Cynthia slightly modified this recipe, from Alton Brown, reducing the amount of cream by about half:
tomorrow I’ll post Liz’s mushroom soup and my vegetarian spicy coconut soup.