I love soups, especially during the fall season when the weather gets colder. Last week we got a few of our studio members together to try out some of our favorite soup recipes. Try some of these next time and let me know which one you liked the best.
We started this cookout event with homemade pierogis (with mushrooms and cabbage).
Different assortments of cheeses, crackers, and wine were also served.
Everybody was assigned to a team with a specific recipe for each soup.
1. First team (Maureen and Joy) were responsible for Wild Rice Chicken Soup.
They put a 3 lb. whole chicken, 2 carrots, 2 celery sticks , 2 parsnips and onion in a large soup pot and covered with cold water. The water with the chicken was simmering , uncovered (for about 60 minutes), until the chicken meat fell off of the bones.
In a separate pot they cooked wild rice about 1.5 cup in 3 cups of water for about 45 minutes.
About few minutes before the broth and the rice was ready they sautéed it in a separate pan with onion, 2 carrots, 2 celery and 1 parsnip (about 5 minutes).
When the broth was ready they took everything out of the pot, strained the broth and picked the meat off of the bones. Later they added everything together (chicken, carrots, celery and onions) to bigger pot mixing gently and seasoning with salt, pepper to taste.
We later served the soup with fresh parsley. This was a delicious soup and chunks of the chicken meat made a wonderful dose of healthy protein.
2. Second team (Maria and Robin) was responsible for making the Curry Butternut Squash Soup.
Butternut was pilled and diced into small pieces, seasoned and roasted in the oven (with an addition of onion and green apple).
The roasted butternut squash was later blended (with the addition of chicken broth) and seasoned with salt, pepper and curry.
Before serving, the soup was reheated. In addition it was served with toasted pumpkin seeds (for an extra kick).
Link to complete recipe here http://www.kettlebellcountrygirl.com/whats-for-dinner/curry-butternut-squash-soup/
3. Third Team (Gail and Bola) were making the Clam Chowder.
Heat oil in a large pot over medium heat. Add 1 diced onion and 1 cup diced celery: cool, stirring frequently, until softened and beginning to brown (3-5 minutes). Sprinkle 1/2 all purpose flour, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, add 1 bay leaf over the vegetables and cook, stirring for one more minute. Add 4 cups of clam juice and 1 cup of whole milk and bring to a gentle boil (stirring constantly).
Add 3 cups of diced potatoes and bring to a simmer, uncovered, stirring for about 15 minutes.
Add 16 oz container chopped fresh clams, stirring frequently until cook (2-4 minutes).
Garnished before serving with chives (if desired).
For dessert we all enjoyed baked apples filled with pecans (recipe upon request).
So which one will you try first?