September 2007: Soup Sampler

Host: Hannah

The Menu:

Bethany: Sopa de Pedra (Stone Soup)
Hannah: Apple Pie
Heather:
Jenny: Clam chowder
Jeri: Harvest Pumpkin Sausage Soup
Melody: Creamy Carrot Soup
Sarah: Corn Chowder

Cooking Club will be held on September 13th at 7:30 pm. We are going to be doing a Soup Sampler. Everyone bring a soup and I will be making the rolls and dessert. Can't wait! (My mom is going to be coming to cooking club again this month...)

Sopa de Pedra (Stone Soup)

1/2 pound sausage (I used Italian Turkey sausage)
3 Tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 cans kidney beans
1 can diced tomatoes
4 boiling potatoes, peeled and diced
2 turnips, peeled and diced
4 carrots, peeled and diced
1 small bunch kale, shredded
1 bay leaf
8 cups chicken stock

Cook the sausages until done, slice and set aside to rest. Meanwhile, in a large stock pot, warm the oil over medium heat. Add the onions and garlic and saute until onions are translucent and tender, about 10 minutes.

Add the stock, sausage, beans, tomatoes, potatoes, turnips, carrots, kale and bay leaf. Raise heat to high and bring to a boil; then reduce heat to low and simmer until vegetables are tender- about 30 minutes.

Discard the bay leaf and ladle into bowls. Serve immediately.

Note: I like to use Pacific Natural Foods Organic Chicken Broth which can be found at Smiths and I think Costco or Sam's Club. Anyway, it is way better than Swanson's and smells just like a roasted chicken.

Harvest Pumpkin Sausage Soup

* 1/2 pound andouille or hot italian sausage
* 1/4 cup butter
* 1 1/4 cups chopped onion
* 1 teaspoon dried thyme
* 1 1/2 pounds pumpkin puree
* 1/4 cup praline liqueur (I used dark amber maple syrup as a substitute)
* 7 cups chicken stock
* 1/2 cup packed brown sugar
* 3/8 cup milk or cream


1. Cook sausage in skillet with 2 tablespoons butter for 5 minutes. Reserve 1/2 of the sausage, set aside.
2. Add onion and cook until soft. Add thyme and pumpkin and cook 5 minutes.
3. Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin is tender. If using canned puree, cook for about 15 minutes until everything is heated through.
4. Puree soup with a stick blender or in batches in a regular blender. Return to pan and stir in cream, reserved sausage chunks and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately. Garnish with sour cream and chopped green onions.

Clam Chowder

1 c. finely chopped onion
1 c. diced celery
2 c. cubed potatoes (I use frozen cubed hash browns)
3- 6 ½ oz. cans of chopped or minced clams, with juice
Bottle of clam juice
¾ c. butter
¾ c. flour
1 qt. fat free half and half
1 tsp. salt
Season with pepper, thyme, 2 T. red wine vinegar

Drain juice from clams and pour over veggies in a small saucepan; add extra juice and enough water to barely cover and simmer, covered for medium heat until barely tender. Set clams to the side. Don’t overcook or potatoes will mush. Melt butter and add four and blend to make a roux. Cook and stir constantly until thick and smooth. Add cream and cook and stir with wire whip until smooth and thick. This is important. Add veggies and all liquid, clams, and seasonings. Heat and stir thoroughly. Serve 8.

Corn Chowder
2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
3 Tbsp butter
7 1/2 c corn (divided)
1 tsp dried rosemary
1/2 tsp cayenne
6 cups chicken stock
1 cup half and half
1 bell pepper (I think red looks the best)

In a large pot saute onion, carrots, celery, and butter. Add 5 1/2 cups of the corn, rosemary, and cayenne. Cook for 2 minutes. Add chicken stock, bring to a boil, reduce and simmer for 30 minutes. In batches puree in a blender. Return to pot. Add half and half, remaining corn, and bell pepper. Add salt and pepper to taste.

Notes: For lower fat: simmer in canola spray (don't need much) and then use skim milk... I can't tell the difference.


Creamy Carrot Soup
2 lbs peeled and chopped carrots
3 14-oz cans chicken broth
1/2 cup chopped fresh dill (or 1/4 cup dry dill)
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup margarine, melted
1 med onion, chopped
1/4 cup flour
1 cup half and half
1 cup milk

Bring carrots, broth, dill, sugar, salt and pepper to a boil. Reduce heat, simmer 20 minutes - until carrots are tender. Melt margarine in large skillet over medium heat. Add onion and cool 4-5 minutes - until softened and just beginning to brown. Add flour, stir three minutes. Stir into carrot mixture until combined. Puree carrot mixture in blender in batches; transfer each batch to a large bowl, then return to pot. Stir in cream and milk. Cook over medium heat until heated through, about 5 minutes (don't boil). Makes about 10 cups.