Competition was fierce between the 5 co-op departments and the Board of Directors during our SOUPer Bowl on Sunday, 29th, but after 299 ballots cast, the clear winner is the Meat Department! Thank you to the Front End who won 2nd place, the Grocery Department who won 3rd place, and everyone involved in making the incredibly delicious soups prepared and served at this year’s SOUPer Bowl Party!
*Roasted Cauliflower Chowder w/ Prosciutto & Parmesan*
Meat & Seafood Department – 1st Place Soup
(Recipe adapted from: www.daringgourmet.com)
1 large head cauliflower, washed and cut into florets
2 tablespoons olive oil
Pinch of salt
2 tablespoons butter (vegan/paleo: use olive oil)
1 medium yellow onion, chopped
2 cloves garlic, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 large red bell pepper, seeds removed and diced
3 cups chicken broth (vegetarian/vegan: use vegetable broth)
1 teaspoon chopped fresh thyme
1 small bay leaf
⅛ teaspoon freshly ground black pepper
½ teaspoon salt plus more to taste
1 cup heavy cream (vegan/paleo: use cashew milk)
2 tablespoons chopped fresh parsley
1 russet potato cut into small cubes
1/2 cup grated parmesan (omit for vegan/paleo)
4 oz. prosciutto shredded (omit for vegetarian/vegan)
8 oz. ham cut into small cubes (omit for vegetarian/vegan)
- Preheat the oven to 400 degrees F.
- Place the cauliflower florets onto a lined baking sheet and drizzle with the olive oil and a pinch of salt. Roast for 20-25 minutes until nicely browned, turning with a spatula after 15 minutes.
- Heat the butter in a stock pot over medium-high heat and cook the onion until soft and translucent, 5-7 minutes.
- Add the remaining vegetables and cook for another 5-7 minutes until softened.
- Add the roasted cauliflower, stock, thyme, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and simmer for 25 minutes.
- Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.
- Add the cream and parsley and heat through.
- Add salt and pepper to taste.
- Serve hot with a salad and/or some crusty bread!
Bacon, Beer & Cheese Soup
Grocery Department – 3rd place soup
3 slices North Country Smokehouse bacon
3 garlic cloves
3 carrots, cut into small discs
4 russet potatoes
32 oz chicken broth
16 oz Omission Pale Ale (or sub another type of ale or wheat beer if no gluten-sensitivity)
3 tbsp butter
3 tbsp gluten-free flour (can sub regular flour if no gluten-sensitivity)
1 cup half and half
1 ¼ cup smoked gouda
1 ¼ cup Cabot Sharp Cheddar Cheese
Salt and pepper to taste
- Add bacon to a large pot, cook until crispy, then remove.
- Reduce heat to low and add onions and then garlic.
- While bacon is cooking, heat oven to 400 degrees and put carrots and potatoes in a baking pan, drizzled with olive oil and salt and pepper. Bake for about 25 minutes, flipping 2 or 3 times, until soft.
- Once the onions and garlic are translucent, increase heat to medium high and add butter. Once sizzling, whisk in flour and cook until four is nutty and golden. Add beer and broth and cook 7-8 minutes until simmering.
- Lower heat and add cooked potatoes and carrots and blend with immersion blender, chunky or smooth to your preference.
- Add half and half and gradually add cheese, stirring as you add.
- Fold in bacon at the end.
- Serve and enjoy!
Garlic Bacon Potato Soup
Board of Directors
(Recipe adapted from: www.food.com)
5 heads garlic
2 slices bacon
1 cup onion, chopped
1 cup carrot, chopped
2 garlic cloves, minced
6 cups potatoes, cubed
4 cups chicken broth
1 bay leaf
salt & pepper, to taste
1 sprig fresh rosemary, chopped
1 cup half-and-half
1/4 cup fresh parsley, chopped
- Remove the outer skin from the garlic bulbs, but do not peel or separate the cloves. Wrap each bulb separately in foil. Bake at 350 degrees for 1 hour. Remove to a wire rack and let cool for 10 minute. Separate the cloves and squeeze to extract 1/4 C garlic pulp. Discard the skins.
- Cook the bacon in a large saucepan over medium-high heat until crisp. Add the onion, carrot, and minced garlic and saute for 5 minutes.
- Add the potatoes, broth and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat, and cook, covered, for 20 min or until the potatoes are tender. Remove the bay leaf and stir in the rosemary.
- Puree 2 cups of the soup with the garlic pulp in a food processor or blender and then return to the saucepan.
- Stir in the half-and-half. Simmer over low heat until hot.
- Remove from heat and stir in the chopped parsley.
- Serve and enjoy!
Revitalizing Lentil, Quinoa, and Kale Soup*
An original recipe by the Produce Department
(*vegan and gluten-free if gluten-free miso is used)
1 onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
1 Tbsp freshly grated ginger
1 Tbsp freshly grated turmeric
1 tsp fresh chopped thyme
1 Tbsp fresh chopped parsley
¼ cup red miso paste
2 cups diced tomatoes (if using fresh tomatoes: blanch and peel first)
½ cup uncooked red lentils
½ cup uncooked tri-colored quinoa
8 cups vegetable stock
2 cups water
3 cups chopped kale
Juice of 2 lemons
salt, and pepper to taste
- Heat 2 Tbsp olive oil in a large stock pot over medium heat. Add the chopped onion, celery, carrot, and garlic and sprinkle with salt and pepper. Sautee for about 5 minutes, stirring occasionally.
- Then add the thyme, parsley, ginger, turmeric, and miso paste. Stir to combine, cook for 1 more minute.
- To the pot, add the chopped kale and uncooked lentils and quinoa, cover with the vegetable broth and water, and stir. Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot and let the soup simmer for about 15 minutes, then test the lentils and quinoa to see if they’re done. If they’re still a little firm, continue to cook until tender.
- The last step is to add the lemon juice, and salt and pepper to taste. Stir until combined.
- To make it a more hearty meal, this soup is great with sliced avocado, a hard-boiled egg, tempeh, tofu, seared tuna, or sliced chicken on top!
Savory Purple Sweet Potato Soup (with optional bacon)
Front End – 2nd Place Soup
(Recipe adapted from: fitnessandfuel-la.com)
1 Tbsp. coconut oil
3 – 4 large purple sweet potatoes (about 1 ½ pounds)
2 red onions, chopped 1 head of celery, chopped
3 – 4 cloves garlic, minced
pinch sea salt
1 Tbsp. fresh ground black pepper
1 Tbsp. cumin
6 cups low-sodium turkey, chicken or vegetable broth
5 bay leaves
16 oz corn kernels (frozen or canned and drained)
12 oz heavy cream (vegan: do not add cream)
Optional – Bacon (cook to your preference)
- It is recommended to bake (vs. boil) potatoes or squash when softening for puree to avoid losing minerals in the boiling liquid, which will be discarded. Raise oven temperature to 350 degrees. Line baking tray with foil & spritz with oil. Slice sweet potatoes down the middle and roll both face and skin sides of potato in oil. Place face down on foil. Bake 30 minutes or until soft.
- Cook bacon while potatoes bake, if desired.
- While potatoes bake, prep other veggies.
- Spritz large stock pot lightly with oil, then sauté onion, garlic, cumin, salt and pepper over medium heat until onion is semi-soft and translucent (about 3 minutes).
- Add celery and sauté until yellow (2-3 minutes). Turn off burner.
- Add 2 cups broth and stir.
- Remove baked potatoes from oven and flip over. Allow to cool enough to handle. Then easily remove potato skins.
- Add heavy cream and baked sweet potato flesh to pot and puree until smooth with immersion blender, or in heatproof jar of blender or food processor. Add more broth as needed to keep blades moving.
- Transfer the pureed mixture to a stockpot and stir in additional broth and bay leaves.
- Add sweet corn (and cooked bacon if desired).
- Bring to a boil over medium heat then reduce to low/low-medium heat. Simmer gently for at least 20 minutes or until enough liquid evaporates to reduce soup to desired consistency. Turn off heat.
Authentic Thai-Style Tom Kha Gai (ต้มข่าไก่) Chicken Galangal Soup
Prepared Foods Department
(Recipe adapted from: eatingthaifood.com)
Notes from the chef: Thai tom kha gai (ต้มข่าไก่) is a popular Thai soup that’s eaten more like a curry. The base of the dish is coconut milk, so it’s creamy and rich. It’s a wholesome, spicy Thai dish, but it’s still full of delicious and well-balanced flavor. The spice is variable, you can choose how many Chilies to incorporate, but the ginger is a must. Thai Ginger is also known as Galangal. In fact, the “Kha” in “Tom Kha Gai” actually translates to mean Galangal. The whole translation is “Chicken Galangal Soup”, but it is usually just referred to as Thai Chicken Soup. Thai Red Bird Chilies are medium in flavor but they constitute the majority of actual heat in the dish. Unusual to most Tom Kha Gai recipes, I have added chicken stock which I made in-house. I used bone-in chicken thighs, and I describe how they are cooked and how I derived the stock from them below. The Oyster Mushrooms add an earthy, meaty flavor. They act as a sponge, absorbing all of that wonderful, wholesome spiciness. Coconut is used as a base, accompanied by chicken stock. The final 2 special ingredients are key limes and lemongrass. With the limes, you derive two kinds of delicious citrus flavor. The first is by using a microplane to zest the skin of the limes, followed by juicing them. Lemongrass is best sliced open lengthwise and cooked in liquid to extract that amazing lemon flavor, before removing the stalks. It is usually much too tough and fibrous to actually physically incorporate it into the soup. The end result is a tangy additive to the already savory dish.
8 bone-in chicken thighs (substitute with 4 – 5 chicken breasts; see instructions below)
6 cups coconut milk
2 large chunks of galangal ginger (you can use more or less depending on your spice tolerance, if galangal ginger is not available, substitute with regular ginger)
3 stalks of lemongrass
1 big white onion (or 2 small white onions)
2 tomatoes 6 kaffir lime leaves (if unavailable, don’t worry, the lime zest as well as the lime juice adds enough tangy flavor)
7 ounces (200 grams) of oyster mushrooms
5 – 10 Thai chilies (adjust according to spice preference; if Thai chilies are unavailable habaneros make a good substitute, for less heat, substitute red Fresno peppers)
½ teaspoon salt (to taste)
Small bunch of cilantro
4 tablespoons of key lime juice, plus zest
- To start, heat a large sauté pan on high heat. Also, fill a medium or large stock pot about halfway full of water, and place it on the stove on medium high heat. Once the pan is very hot, take your bone in chicken thighs and sear them skin down until the skin is dark brown, being careful not to burn them. Rotate the thighs 180 degrees so the skin side is now facing up and continue to sear, about 2-3 minutes. Remove chicken from pan and place in stock pot filled with water.
- Now, deglaze the pan with water to get all of that delicious caramelized chicken skin and bits into the stock. To deglaze, make sure that the pan is still on high heat, take a quarter cup or so of water and pour it into the pan. You will see the bits of chicken immediately come off the surface and the water will turn a dark brown color. Reduce this down and add it to your stockpot.
- If desired, you can omit the chicken thighs by simply replacing them with 4 or five skinless boneless breasts. Simply cook the breasts in the same pot of water you would have used for the thighs.
- For the Galangal, you can either juice it or dice it and cook it into the coconut milk. If you decided to cook it, give it a medium dice. It can be a little tough, so you might have to hit the top of your knife with your palm.
- Next grab your lemongrass, slice off the bottoms and pull off the outer skin layer, slicing it first lengthwise and then diagonally into about 1 inch strips.
- Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass. The idea is to extract the flavor from these items, and then remove them before adding the other ingredients.
- After the chicken has been cooking for about 30- 45 minutes, you want to remove all of the chicken from the stock pot, peeling off the skin and removing any tendons or cartilage you may find in the thighs. The meat should be fully cooked and tender. There are 2 options here: I typically will take a meat hammer and break the bones in half, exposing the marrow. This is optional, but it extracts that chicken flavor much quicker as well as adding a lot of thickness to the stock. Either way, you want to then add the bones back into the stock and reduce it on medium high until there is approximately 2 cups of stock remaining. Remove the bones by pouring the stock over a container or a pot with a mesh strainer.
- Remove the lemongrass and the galangal from the coconut milk.
- Prepare your Thai chilies by peeling off the stems and giving them a small dice.
- Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1).
- Next, cut your tomatoes in the same way as your onions, into thick wedges. Add the tomatoes, onions, mushrooms, chicken and diced chilies to the soup.
- Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.
- Now add about ½ teaspoon of salt to begin with (add more, to taste).
- Mix your Tom Kha Gai slowly and gently, for about 5 – 10 minutes, making sure it doesn’t come to a full boil – if it does – turn down the heat even lower. You want the onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
- Add the reduced chicken stock.
- Now, zest the limes all around the skin and juice them either with you hand or using a press machine.
- Add the zest and the juice to the soup. After another 25 – 30 minutes of cooking, go ahead and turn off the heat completely.
- Add a handful of fresh sliced cilantro and your soup is ready! Serve over white rice with a lime wedge and a pinch of crushed red peppers.