Souptacular!

Last Sunday, the first annual Souptacular was launched with great fanfare. Each of us made a soup-- or two. I made French onion soup and vegetarian tortilla soup, A. made north African cauliflower soup, and S. made curried carrot soup with roasted pistachios. Recipes were gathered from several sources, and I've included them below.

The grrl waiting to tuck in. (Check out A.'s adorable apron, which was inherited from her grandma.)

Curried carrot soup topped with roasted pistachios

Curried Carrot Soup with Roasted Pistachios

serves 4

2 Tbsp. olive oil

1 20 oz. package grated carrots (8 cups)

2 large leeks, light green and white parts, rinsed well and thinly sliced (2 cups)

1/4 tsp. baking soda

3/4 tsp. curry powder

1/4 cup roasted shelled pistachios, chopped

Heat oil in large pot over medium-high heat. Add carrots, leeks, and baking soda. Cover, and cook 15 minutes, stirring occasionally, or until vegetables are tender.

Add curry powder and 4 cups water. Bring to a simmer, then remove from heat. Using an immersion blender, puree soup. Season with salt, if desired, and top with chopped pistachios.

from Vegetarian Times

French onion soup

For the French onion soup, I used the recipe from 101 Cookbooks.

Onion Soup without the Tears

onions - 4 medium
butter - 1 - 2 tablespoons
a glass of white wine
vegetable stock 6+ cups
a small french loaf
grated Gruyere, Emmental or other good melting cheese - a few generous handfuls

Set the oven to 390 degrees. Peel the onions and cut them in half from tip to root, then lay them in a roasting tin and add the butter, salt and some pepper. Roast until they are tender and soft, and toasted dark brown here and there. You might have to turn them now and again.

Cut the onions into thick segments. Put them in a saucepan with the wine and bring to the boil. Let the wine bubble until it almost disappears (you just want the flavour, not the alcohol), then pour in the stock. Bring to the boil and simmer for about twenty minutes.

Just before you want to serve the soup, make the cheese croutes. Cut the loaf into thin slices and toast lightly on one side under a hot grill (broiler). Turn them over and sprinkle with the grated cheese. Get the soup hot, ladle it into bowls and float the cheese croutes on top. Place the bowls under a hot grill (broiler) and leave until the cheese melts. Eat immediately, whilst the cheese is still stringy and molten.

Enough for 4
from Nigel Slater Kitchen Diaries

Veggie tortilla soup topped with cilantro, sour cream, and homemade tortilla strips

I used the recipe below from 101 Cookbooks with the addition of black beans.


Veggie Tortilla Soup
6 servings

6-8 corn tortillas, cut in half and then into matchstick-thin strips
a big splash of extra virgin olive oil
fine grain sea salt
20 small yellow or red cherry tomatoes
another splash of extra virgin olive oil
3 cloves garlic, chopped
1 large white onion, chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne or other spicy red chili powder
1 14-ounce can crushed tomatoes
6 cups vegetable broth (or water)
a few sun-dried tomatoes, chopped
1/4 cup of goat cheese, crumbled

Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.

Halve (or quarter) the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Toss with a bit of olive oil and a pinch or two of salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated), so you can do this part in advance if you like. Set aside.

Now for the soup itself - in a big pot over medium-high heat cook the garlic and onions in a splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit. Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.

Serve the individual bowls topped with plenty of tortilla strips, the roasted and sun-dried tomatoes, and some crumbled goat cheese. Alternately, as I mention up above, you can finish with sliced avocado, cilantro, white onions, and a squeeze of lime. If you like a creamier soup base add a splash of half and half, or stir in some extra goat cheese.

A. made north African cauliflower soup, but I forgot to take a picture of it.

North African Cauliflower Soup

serves: 4

2 1/2 cups chopped onions
2 tablespoons vegetable oil
2 cups diced potatoes
5 cups chopped cauliflower
2 teaspoons ground cumin
1 1/2 teaspoons ground fennel
4 cups hot water
2 vegetable bouillon cubes
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
chopped tomatoes and chives

1. In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.
2. Add the potatoes, cumin, and fennel; cook for 1 minute.
3. Add the hot water; cover, turn up the heat and bring to a boil.
4. Add the cauliflower and bouillon cubes and return to a boil.
5. Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.
6. In a blender, puree and vegetable/broth mixture until smooth.
7. Add lemon juice, salt, and pepper to taste.
8. Reheat the soup, being careful not to scorch it.
9. Serve warm; garnish with chopped tomatoes and chives.

from Moosewood Cooks at Home