What could be cozier on a snowy New Hampshire evening than a big pot of simmering soup? How about six soups in front of a roaring fire in a hand hewn barn? My friend Cyndy and I hosted a soup cook-off in the Burgess barn, inviting guests to bring a big pot of a favorite soup.
After nibbling on Beth’s date nut cheese ball, and my French onion soup tartlets we hit the soup buffet. Muffin tins were used instead of bowls so it was easy to sample several at a time. An assortment of crackers, mini corn muffins, and slices of beer bread accompanied, and the meal was topped off by Cyndy’s s’mores cupcakes (recipe on King Arthur Flour website).
Ballots were presented, votes tallied, and the top three soups announced. The winner was crowned with a chef’s hat, and spoon trophies awarded. After games were played, soups were put in to containers to share, recipes traded, and a new tradition begun.
■1 tbsp. oil
■2 tbsp. butter
■¾ cup chopped onion
■¾ cup chopped celery
⅔ cup chopped green pepper
■½ cup chopped turnip
■¾ cup chopped apple
■2 tsp. salt
■½ tsp. crushed red pepper
■1 ½ tsp. curry powder
■6 cups chicken stock
■1 tbsp. corn starch
■¼ cup cold water
■¼ cup tomato paste
■2 cups diced cooked chicken
■1 ½ cups pureed garbanzo beans*
Chopped fresh parsley
Heat oil and butter in a saucepan. Add chopped veggies and apple, salt, red pepper and curry powder. Cook, stirring frequently, until onions are tender. Meanwhile, heat stock to boiling point. Make a smooth paste of corn starch and water. Add to stock, stirring constantly, until stock returns to a boil. Add sautéed veggies and remaining ingredients, except parsley. Heat to serving temperature. Serve garnished with fresh parsley.
*Canned or dried garbanzos may be used. If dried, soak ½ cup beans overnight in cold water. Cook beans until tender (approx. 30 minutes), then blend in a blender until very smooth.
■4 cups dry split peas
■3 pounds ham shoulder
■7 cups water
■1 bay leaf
■1 tsp. salt
■2 cups minced onion
■4 to 5 medium carrots, sliced or diced
■3 celery stalks chopped
■¼ cup red wine
■½ tsp. dry mustard
In a pot, combine peas, ham shoulder, water, and bay leaf. Bring to a boil then reduce temperature to simmer. Simmer for approximately three hours stirring occasionally to prevent burning on the bottom. Add additional water to thin if needed. Remove the ham, shred and return to the pot. Discard bay leaf. In a separate pan, sauté onions, carrots, and celery until onions are translucent. Add to the soup pot. Simmer for 20 to 30 minutes. Add red wine and dry mustard. Simmer for 10 minutes to combine flavors.
■4 tbsp. butter
■2 or 3 large onions
■2 large carrots-grated
■4-6 cloves garlic-pressed
■3-4 cups fresh broccoli-trimmed crowns
Cheese sauce ingredients
■4 tbsp. butter
■6 tbsp. flour
■1 tbsp. Goya Sazon seasoning
■Salt and pepper to taste
■5 cups whole milk
■2 cups shredded cheese, mix of Monterey Jack and Cheddar preferred
Using a stove top skillet, cook the onions, carrots and garlic in melted butter. When the onions are transparent, add the trimmed broccoli, turn off the burner and cover the pan. Let the vegetables sit covered for at least 15 minutes. In a large pot, melt the butter, whisk in the flour, salt, pepper and Goya. As the roux thickens, add the milk a cup at a time, each time whisking until smooth. Once all the milk is blended and the sauce is smooth, add grated cheese. Add the vegetables to the pot of cheese sauce, the broccoli should still be a bit firm. If you want the broccoli to be softer, keep the soup on low for another 15 minutes.
Beer Bread
This is my go-to bread for soup. It’s the easiest bread you will ever make. You can play with the flavor by changing the type of beer (I like to use pumpkin beer in the fall), stir in some herbs or some shredded cheese.
2 cups self-rising flour
3 tbsp. granulated sugar
1 12oz beer
¼ cup butter, melted
Heat oven to 350 degree. Butter a standard loaf pan. Combine the flour, sugar, and beer. Stir until mixed well, and sticky. Pour into the prepared pan. Bake for 30 minutes. Pour melted butter over the top of the loaf. Bake an additional 30 minutes. Cool in pan.