Volunteer Soup Swap Recipes

1st Annual Edition 2.25.2012

Table of Contents
Carrot & Apple Soup Granny Lils Chicken Noodle Soup Turkish Spinach & Lentil Soup Butternut Squash & Italian Sausage Soup Beer Cheese Soup Curried Vegetable & Chickpea Stew Spinach, White Beans & Potato Soup Chocolate Crinkle Cookies 3 3 4 5 6 7 8 9

Thank You!
Thank you to all that participated in our First Annual Volunteer Soup Swap! We are delighted we were able to share such a lovely time with everyone and loved all your delicious soups. Your offers to volunteer and help with the Makerie mean more to us than you will ever know. A most heartfelt thank you! We very much look forward to growing our creative community and making the Soup Swap an annual tradition. Special thanks to Dan and his crew at Savory Spice Shop in Boulder for hosting us and always being such a sweet supporter of the Makerie!

Cover image & images on recipe pages copyright Aran Goyoaga.

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Carrot & Apple Soup

Made by Ali DeJohn Recipe from Aran Goyoaga
http://www.cannellevanille.com/2011/09/where-apple-trees-are.html

Serves 4 to 6!! 2 tbs olive oil! 1 large shallot, peeled and minced! 1 garlic clove, peeled and minced! 1 lb (450 g) carrots, peeled and diced! 2 Gala apples, peeled, cored and diced! 3 sprigs thyme leaves! 3/4 tsp salt! tsp ground cumin*! tsp ground coriander*! 1/8 to tsp piment d'Espelette! 2 cups chicken stock cup unsweetened coconut milk!! *Ali substituted the cumin & coriander for Savory Spices Zanzibar Curry Powder. In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic and carrots. Cook for 5 minutes. Add the apple, thyme, salt, cumin*, coriander* and piment d'Espelette. Stir and cook for 1 minute. !Add the chicken stock, bring liquid to a boil, reduce heat to medium low, cover the pot, and cook for 15 minutes or until the vegetables are tender. Puree with a blender. Add coconut milk and adjust seasoning if needed.

Granny Lil's Chicken Noodle Soup

From Kristen FitzGerrell 1 medium-sized chicken 1 clove garlic 1 lg. yellow onion 4 big stalks celery 4 big carrots Big handful parsley Better than Bouillon chicken stock (soup aisle) or other chicken stock Small size egg noodles or whatever noodles you prefer. Finely chop garlic. Saut in T. olive oil. Add in chopped onion. Add roughly chopped carrots, celery, and parsley. Add chicken (giblets removed) and about 2 quarts of boiling water. Add chicken stock. Simmer for 2 hours. Remove chicken and let cool. Chunk chicken pieces and add to soup (I usually use 1/2 chicken meat and save the rest for another meal.) Add any size noodles you like. Simmer until noodles are soft and taste. A pinch of salt and or pepper to taste. Pure comfort food. :)

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Turkish Spinach & Lentil Soup

Made by Kate Salomon Recipe from Sundays at Moosewood Restaurant Serves 6-8 1 cup dried lentils 5 cups vegetable stock or water (more if needed) 1 teaspoon salt cup olive oil 2 cups chopped onions 3 garlic cloves, pressed teaspoon cayenne 2 bay leaves cup raw bulghur cup chopped fresh parsley 2 cups chopped tomatoes cup tomato paste Pinch of dried rosemary (or to taste) 2 cups stemmed, cleaned & coarsely chopped fresh spinach Chopped fresh parsley (for garnish) Rinse the lentils. Bring them to a boil in the salted stock or water. Reduce the heat to simmer, covered, for 40 minutes. Meanwhile, heat the olive oil in a heavy soup pot. Saut the onions until translucent. Add the garlic, cayenne, bay leaves, and raw bulghur. Stir the mixture on medium heat until the onions and bulghur are lightly browned. Mix in the parsley and tomatoes. When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulghur. Simmer the soup for 15 minutes. Add the rosemary, salt, and pepper to taste. If the lentils and bulghur have absorbed too much liquid, add more stock, water, or tomato juice. Remove the bay leaves. Just before serving, stir in the fresh spinach and let it wilt in the hot soup. Garnish with more fresh parsley and serve with crusty bread.

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Butternut Squash & Italian Sausage Soup

Made by Nikki Townsley McCormick Recipe from Emeril Lagasse
http://www.emerils.com/recipe/5557/Butternut-Squash-and-Italian-Sausage-Soup

Serves 4-6 1 large butternut squash, about 3 pounds, halved, seeds removed 2 tablespoons vegetable oil teaspoon salt Freshly ground black pepper pound sweet Italian sausage, removed from casings 1 large onion, chopped 6 cloves garlic, minced 1 tablespoon chopped fresh sage, plus 12 whole leaves* 1 teaspoon chopped fresh marjoram 6 cups light chicken broth 1 teaspoon cider vinegar or lemon juice cup heavy cream, or more to taste 2 tablespoons butter Crme Fraiche* Preheat the oven to 400 degrees F. ! ! Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel. ! ! In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally. ! ! With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste. ! ! In a small saut pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.! ! Serve the soup in bowls, garnished with the crispy sage leaves. *Note from Nikki: I don't strain the soup (I like the bits) and I add crme fraiche instead of fried sage to top.

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Beer Cheese Soup

Made by Kara Lundquist Recipe from CraftBeer / Intoxicating Eats
http://www.craftbeer.com/pages/beer-and-food/recipes/recipes-list/show?title=corrupted-soup

4 tablespoons of butter! 1 medium-large carrot! 2-3 celery stalks! 1 medium-large onion !4 cloves of garlic ! cup flour! 2 bay leaves! 3 cups broth! 2 cups beer or 12-oz. is fine !1 cup milk! 1 tablespoon Worcestershire sauce! or soy sauce 1 teaspoon mustard !4 cups cheese Chop the carrots, celery, and onion and saut over medium heat until completely cooked and soft. While sauting, season it up with salt and pepper. Mince the garlic, add to the other vegetables and saut a minute at most. Add the flour and stir to coat all of the vegetables. Cook for 2-3 minutes. Add the broth, slowly at first, whisking the entire time. Pour in the beer and milk and add bay leaves. Let the mixture simmer for about ten minutes, whisking/stirring occasionally as needed. Turn the heat down to low. Fish out the bay leaves. Add the Worcestershire sauce and mustard. Add the cheese one cup at a time, stirring and melting the cheese entirely before adding any more. Check for seasoning. Garnish with spicy popcorn, croutons, bacon, or whatever you'd like!

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Curried Vegetable & Chickpea Stew

Made by Catherine Pistone Cooper Recipe from The Kitchn
http://www.thekitchn.com/slowcooker-recipe-curried-vege-67520

Serves 8-10 1 teaspoon olive oil 1 large onion, diced 2 all-purpose potatoes, peeled & diced 1 Tablespoon salt 1 Tablespoon curry powder 2 teaspoons brown sugar 1 Tablespoon ginger, peeled & grated 3 garlic cloves, minced 1 jalapeno chili (or other hot chili), seeded & minced 2 cups vegetable broth 2 (16 ounce) cans chickpeas, drained & rinsed 1 green bell pepper, diced 1 medium head of cauliflower, cut into bite sized florets 1 (28 ounce) can diced tomatoes with their juices teaspoon black pepper 10-ounces baby spinach 1 cup coconut milk Heat the oil in a skillet over medium heat. Saut the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and saut until just translucent around the edges. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker. To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH. Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed. Serve on its own or over cous cous, Israeli cous cous, or orzo pasta.

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Spinach, White Beans & Potato Soup

Made by Holly & Laura Kuhn Recipe adapted from Food Wanderings
http://foodwanderings.blogspot.com/2012/01/kale-cannellini-beans-potato-soup.html

2 cups of fresh spinach (washed and chopped) 2 - 15 oz. cans of great northern beans, rinsed & drained 1 large russet potato, peeled and diced 1 large onion, diced 4 garlic cloves, minced 3-4 springs of fresh thyme leaves 2 medium carrots, peeled & grated 2 celery ribs, diced 2 medium tomatoes, grated 1 - 8 oz. can of tomato sauce 2 tablespoons olive oil Salt & pepper to taste cup chopped parsley 6-8 cups of vegetable stock (depending on desired consistency) Saut the onions and garlic in oil over low/medium heat and stir occasionally until the onions are translucent. Add the celery, potato, and carrots and continue sauting for a few more minutes until the vegetables are semi-soft. Add the fresh tomatoes and the tomato sauce and cook for a couple more minutes. Add the beans, stock, parsley, thyme, spinach, and salt & pepper. Bring to a boil and reduce heat to low/medium and cook partially covered for 20-30 minutes, or until the potatoes and vegetables are tender. Stir occasionally.

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Chocolate Crinkle Cookies

Made by Laura Kuhn Recipe from Aran Goyoaga
http://www.cannellevanille.com/2008/11/anita-chus-field-guide-to-cookies.html

6 oz. semisweet chocolate, chopped cup plus 2 Tbs. unsalted butter, softened cup sugar 2 eggs 1 tsp. vanilla extract 1 cups all purpose flour 1 Tbs. cocoa powder tsp. salt Confectioners sugar for rolling Melt chocolate and butter over a double boiler. Remove from heat and set aside. !In the meantime, whip the eggs with the sugar until thick. Add the vanilla extract and the melted chocolate and mix. !Sift flour, cocoa powder, salt and baking powder into a bowl and add this to the chocolate mixture. Mix until combined.!! Place this bowl in the refrigerator for about 2 hours until the dough hardens enough to scoop out.! !Preheat oven to 325F. Scoop one inch balls. Roll these in powdered sugar and place them on sheet pans lined with parchment paper. Flatten the tops of the cookies a bit with your fingers and bake until set for about 12 minutes.

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until next year

xo

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