Souper Sunday Recipes - St. Matthias Anglican Church

Tomato Soup with Grilled chesse croutons - Feb 9 2015

2015-02-09T17:52:53-05:00

Tomato Soup with Grilled Cheese Croutons Makes 10 Servings
from Chatelaine February 2014 Prep: 25 min Total: 1 hour

Perfect for a snowy Saturday at home but special enough for company, it's the best thing to happen to soup since...sandwiches!
Ingredients: For 8 Batches:

2 tbsp butter                                                                           16 Tbsp (1 Cup)
1 large onion, chopped                                                           8 large onions
1 large garlic clove, minced                                                    1 head garlic
2 small carrots, peeled and chopped                                      16 small carrots
2 small celery stalks, chopped                                                16 small (2 pkg?)
1 small, red bell pepper, chopped                                           8 small
2 tbsp tomato paste                                                                16 tbsp
1 tbsp lime juice                                                                       8 tbsp
1/2 tsp granulated sugar                                                         4 tsp
1/2 tsp salt                                                                               4 tsp
1/8 tsp cayenne pepper                                                           1 tsp
3 cups low-sodium chicken broth                                            24 cups (6-1L boxes)3 cups
796-mL can diced tomatoes                                                    8 cans @ 796 mL8

2 tbsp unsalted butter, at room temperature 16 tbsp (1 cup)
4 slices white bread 24 slices (2 loaves?)
2 square slices cheddar cheese 16 slices (I pkg?)

Instructions:

1. MELT 2 tbsp butter in a large saucepan over medium. Add onion and garlic. Cook until onion is soft, 4 to 5 min. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Season with fresh pepper. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min. Add broth and diced tomatoes and juices. Bring to a boil, then reduce heat to low. Simmer until vegetables are tender, 20 min.

2. PURÉE in 2 batches in a blender until smooth. Return to saucepan set over low to keep warm. (Or use an immersion hand blender in your pot.)

3. SPREAD 2 tbsp butter on both sides of each bread slice. Heat a large frying pan over medium and lay 2 slices in pan. Top each with 1 slice of cheese, then remaining bread. Cook, flipping halfway, until cheese is melted and bread is golden, 4 min. Remove from pan and let cool slightly. Cut into 1/2-in. cubes.

4. LADLE soup into bowls and top with grilled cheese croutons.

Cheddar Corn Chowder - Oct 2012

2012-11-13T23:14:18-05:00

Cheddar Corn Chowder

Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Mexican Chicken Soup - Feb 2012

2012-02-20T15:24:24-05:00

Ingredients

4 split (2 whole) chicken breasts, bone in, skin on

Olive oil

Kosher salt and freshly ground pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large cloves garlic, chopped

2 ½ quarts of chicken stock

1 (28-ounce) can whole tomatoes in puree, crushed

1 cup salsa (medium)

1 tsp. ground cumin

1 tsp. ground coriander seed

½ cup chopped fresh cilantro leaves

2 jalapenos, seeded and diced. (optional)

6 (6-inch) fresh white corn tortillas

Directions

For serving: cubes of avocado, sour cream, grated Tex-Mex

Cheddar, tortilla chips, lime slices (optional)

Preheat oven to 350 degrees F

Place the chicken breast skin side up on a cookie sheet. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When chicken is cool enough to handle, discard the skin and bones, And shred the meat. Cover and set aside.

Meanwhile, heat 3Tbsps. of olive oil in a large pot or a dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown.

Add the garlic and cook for 30 seconds.

Add the chicken stock, tomatoes with their puree, the salsa, jalapenos, cumin, coriander, 1 Tbs. salt, (depending on the saltiness of the stock), 1 Tsp. pepper, and the cilantro.

Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

Slice the tortillas into strips and bake in a 350F oven on a cookie sheet for 5 minutes.

Serve the soup hot topped with avocado, a dollop of sour cream, juice from a lime slice, grated cheese and the tortilla chips.

Hints: for a quicker recipe you may use boneless chicken breasts and store bought tortilla chips. Shredding the meat from a Supermarket whole roasted chicken works well and is faster. Enjoy!

Minestrone Soup - Jan 2012

2012-01-19T00:24:26-05:00

MINESTRONE SOUP

2 TBSP Olive oil

2 TBSP butter

1/2 Italian sausage sliced or crumbled

1 large onion

1 clove garlic minced

1/2 cup each of chopped celery, carrot and green pepper

2 TBSP chopped parsley

1/2 TSP dried basil or 1 TBSP fresh

Pinch dried thyme

1 bay leaf

Salt and Pepper

2 cups chopped tomatoes (or 19 oz. / 540 ml. Can)

4 cups chicken stock

2 cups shredded cabbage

1 cup canned beans (kidney or garbanzo)

1/2 cup of macaroni or other pasta

Freshly grated Parmesan cheese.

In a large saucepan, heat oil and butter. Add sausage; brown lightly. Add onion, garlic, celery,

Carrot and green pepper; cook until softened but not browned. Stir in parsley

, basil, thyme, bay leaf and a little salt and pepper.

Stir in tomatoes and stock. Bring to boil; reduce heat, cover and simmer for about 10 minutes. Add cabbage, beans and macaroni. Cover and simmer about 30 minutes. If too thick, dilute with water to desired consistency. Taste and adjust seasonings. Serve with Parmesan to sprinkle on top. Makes 8 servings.

Lentil Vegetable

2012-01-19T00:20:17-05:00

Lentil Vegetable Soup

Ingredients

1 pound red lentils

4 cups chopped yellow onions (3 large onions)

4 cups chopped leeks, white part only (2 leeks)

1 tablespoon minced garlic (3 cloves)

¼ cup good olive oil

1 tablespoon kosher salt

1½ teaspoons freshly ground black pepper

1 teaspoon minced fresh thyme leaves or 1 teaspoon dried 1 teaspoon ground cumin

3 cups medium-diced celery (8 stalks)

3 cups medium-diced carrots (4 to 6 carrots)

3 quarts chicken stock ¼ cup tomato paste

2 tablespoons lemon juice

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes, until the vegetables are translucent and very tender.

Add the celery and carrots and sauté for 10 more minutes.

Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through .

Check the seasonings. Add the lemon juice.

Cook time 1hr 30 min. Serves 8-10

Sandra Cherrett

Brocolli Soup

2012-01-19T00:17:46-05:00

Broccoli Soup

Ingredients

8 tablespoons butter

2 leeks chopped/or 2 large onions chopped

2 carrots, peeled and chopped

2 cups of diced potatoes

4 garlic gloves minced

6 tablespoons of flour

8 cups chicken stock/ or vegetable stock

2 heads of broccoli, cut into small flowerets

2 cups of heavy cream/ or ½ and ½

Pinch of cayenne pepper

Salt and freshly ground pepper

In a stockpot, melt the butter over medium heat. Add the leek, carrot, potato and broccoli and garlic. Cook until tender, about 6 minutes. Do not brown. Add the flour and cook for 1 minute.

Add the stock. Bring to a boil.

AoSimmer uncovered until broccoli is tender, about 15 minutes. With an immersion blender, puree the soup, add the cream and salt and pepper to taste.

Reheat before serving.

May be served with grated cheddar cheese and croutons.

Soup-er Sunday Leek and Potato - Mar 13/2011

2011-03-19T15:47:03-04:00

LEEK AND POTATO SOUP

Ingredients

¼ cup of butter

3 cups of chopped leeks (white and light green)

¼ cup chopped onion or shallots

5 cups of well-seasoned chicken stock

2 cups peeled, diced potato

2 cups of coarsely chopped watercress-plus a little spinach for added colour

1 cup of light cream

Chopped chives

In a large heavy saucepan, melt butter. Add leeks and onion, cook until soft about 15 minutes (so not allow to brown). Add stock and potatoes and watercress (spinach for colour). Cook for 20 to 30 minutes until potatoes are soft. Add salt and pepper.
In food processor or blender, purée soup until very smooth. Add cream, taste and adjust seasoning.
Serve with chopped green onion or chives.

Soup-er Sunday Gingery Carrot - Jan 16/2011

2011-01-11T21:52:08-05:00

Gingery Carrot Soup

3 tbsp butter

4 cups chopped carrots

2 cups thinly sliced leeks, white parts only

1½ cups diced potatoes

1 cup chopped onions

1 tbsp grated fresh gingerroot

1 tsp salt

Dash of hot pepper sauce

2½ cups chicken stock

2 cups light cream

2 tbsp (approx.) slivered candied ginger (optional)

-------------------------------------------------------------------------------------

In a large heavy saucepan, melt butter over medium-low heat. Cook carrots, leeks, potatoes, onion and gingerroot, stirring until vegetables are softened, about 10 minutes. Add salt, hot pepper sauce and stock: bring to boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender enough to mash with fork. Purée in food mill, processor or blender until smooth.

( Can be made ahead, cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 4 months. Let thaw before continuing.)

Heat until steaming: stir in cream. Taste and adjust seasoning. Garnish each serving with candied ginger (optional). Makes 8 servings.

Sandra Cherrit

Soup-er Sunday Mulligatawny Soup - Dec/2010

2011-01-11T21:56:55-05:00

MULLIGATAWNY SOUP

There are many variations of this interesting Indian soup which derives its name from Mullaga (pepper) and Tanni (water or broth). This is a simplified version.

¼ cup all-purpose flour

3 chicken breast halves

2 tbsp vegetable oil

4 carrots, cut in ½ inch diagonal slices

4 parsnips, diced

2 onions, chopped

2 stalks celery, cut in ¼ inch slices

2 green apples, diced

2 tbsp curry powder

¼ tsp mace

Pinch cayenne pepper

6 cups chicken stock

1 cup light cream

Salt and pepper

¼ cup fresh coriander

--Place flour in a plastic bag: shake chicken breasts in flour to coat well. Reserve remaining flour.

--In large saucepan, heat oil over medium heat; brown chicken evenly on all sides. Using tongs, remove chicken and set aside.

--Remove any dark brown bits from pan with paper towel. To fat remaining in pan, add carrots, parsnips, onions, celery, apples, curry powder, mace and cayenne; cook, stirring, over medium-high heat until coated with fat. Reduce heat to low; cover and cook, stirring often, for 10 minutes. Sprinkle with reserved flour, cook, stirring for 2 minutes. Gradually stir in stock.

--Return chicken to pot and bring to boil; reduce heat, cover and simmer for 1 hour or until chicken is tender, stirring occasionally. Remove chicken; cut meat into bite-size pieces, discarding bones (if any), and return to soup. (Soup can be prepared ahead to this point, covered and refrigerated overnight)

--Stir cream into soup and season with salt and pepper to taste; heat gently over low heat but do not boil. Coriander may be added to bowls before serving.

Note: Coconut milk may be used instead of cream for a change.

Soup-er Sunday Split Pea Soup - Nov14/2010

2011-01-10T16:53:06-05:00

Our first Soup-er Sunday of the season got off to a roaring start on November 14th! Our ‘soupe du jour’ was Split Pea Soup (recipe courtesy of Joan Davies) and was well-enjoyed by more than 40 people following the 10:30 service.

Here’s the recipe:
- 1 onion
- 2 carrots, chopped finely
- 1 sweet potato, cubed
- 1 cup yellow peas, rinsed
- 6 cups water
- 2 vegetable soup cubes
- salt & pepper to taste
- optional: ham cubes
Method:
- sauté onions & carrots in a little oil
- add potato, water, split peas & vegetable cubes
- bring to a boil & then simmer about 30 minutes (until peas are soft)