This was another very well regarded recipe from the party. The flavors were awesome!
From Beth DeCicco:
2 tbsp unsalted butter
2 tbsp olive oil
4 cups chopped yellow onions
2 tbsp mild curry powder
5 lbs butternut squash (peeled, seeded, and cut into chunks)
1 1/2 lbs sweet apples (such as mcintosh) (peeled, cored, and cut into chunks)
2 tsp salt
1/2 tsp pepper
2 cups apple cider
Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 min (until onions are tender). Stir occasionally scraping the bottom of the pot.
Add the squash, apples, salt, pepper and 2 cups water to the pot. Bring to a boil, then cover, reduce heat to low, and cook for 30-40 min, until the apples and squash are very soft. Process the soup through a food mill or puree in a blender.
Pour soup back into the pot. Add apple cider and enough water to make the soup the consistency you like.
From Lori Kretten:
2 Tbls. extra-virgin olive oil (EVOO)
1 1/2 pound chicken tenders
salt and freshly ground black pepper
3 garlic cloves, chopped
1 green bell pepper, cored, seeded and chopped
1 large white onion, chopped
1 jalapeno, minced
2 celery ribs, finely chopped
1/2 tbls ground cumin
1Tbls ground coriander
2 cups yellow corn tortilla chips (about 4 handfuls)
2 tsp. hot sauce
1 quart chicken stock or broth
1/2 cup sour cream for garnish
zest and juice of 2 limes
1/2 cup fresh cilantro leaves
1 can yellow corn
1 can of black beans
shredded cheese
Prehead a medium soup pot over medium-high heat and add the EVOO (twice around the pan). Chop the chicken tenders into bite-size pieces. Season the chicken with salt and pepper and add to the hot soup pot. Lightly brown the chicken, 3-4 inutes, then add the garlic, bell peppers, onions, jalapenos, celery, cumin, coriander, salt and pepper. Continue to cook for 3 minutes, stirring frequently.
While that is cooking, place the tortilla chips in a food processor and process until well ground. You can also place the chips in a sealable storage bag and crush with a rolling pin. Add the ground tortilla chips to the soup pot and stir to combine. Add the chicken stock, tabasco sauce, corn and black beans (I added another can of chicken broth and a little bit of water). Simmer the soup for 15 minutes. Add the cilantro and lime juice right before serving.
Ladle soups in bowls add sour cream, shredded cheese and chips, serve and Enjoy!
From Krista Fuller:
This is a very quick and tasty soup, different from the ones I usually make (vegetable, potato, chicken), I borrowed from a friend who found it in a Country Inn cookbook. The recipe’s suggested garnish is grated cheddar. The optional items and other garnishes are my additions. (I love to cook so I have a habit of taking creative license with recipes.)
Number Of Servings: Four
Preparation Time: 20 minutes or less
Ingredients:
1 T. olive or vegetable oil
1/2 c. diced celery (*small dice on all vegetables)
1/3 c. diced onion
1/2 c. diced red bell pepper
2 cloves garlic, finely chopped
1/4 t. cumin
1/4 t. oregano
Black pepper and salt to taste
1 can chicken broth
1 can cream style corn
1 small can green chilies
1 c. milk
*optional – add 1 cup or so chopped/shredded roasted chicken or any leftover chicken)
*optional – I also added a handful of chopped cilantro right before serving.)
Garnish:
Grated cheddar cheese
*Sour cream
*Chopped Cilantro
Directions:
Saute vegetables in oil until tender. Add spices and garlic. Saute a minute more. Add broth, corn, chiles and milk (and chicken if you are adding it). Heat through. (I also added a little slurry of cornstarch & milk to thicken the soup slightly)
Serve with grated cheddar and a dollop of sour cream in the bowl. Great with cornbread, hot biscuits or garlic bread.
Last weekend we had our First Annual Soup Party. Every family brought some kind of soup/chili, etc. I will be posting the recipes that people provided in posts here. I hope you all try to make some of the other soups. That’s part of the point!
Lobster Bisque - Jennifer and Dennis Newman
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 8
INGREDIENTS:
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
4 1/2 cups milk
1 1/2 cups chicken stock
3 tablespoons minced onion
3 cups cooked lobster meat, shredded
1 tablespoon paprika
1/2 cup light cream
DIRECTIONS:
1. Melt the butter in a large pot over medium heat. Stir in the flour,
salt, pepper and celery salt until well blended. Gradually stir in the milk
so that no lumps form, and then stir in the chicken stock. Cook over low
heat, stirring constantly, until the soup begins to thicken. Add the onion
and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in
the cream, heat through and serve.
Note: We added 1 can of tomato paste to thicken
The novel I am working on is a YA novel called Gabriel’s Torch. This post is a placeholder for a better description once I’m ready to share it with the world. In the meantime, I’m busy on the first draft.
