These are the soup recipes from the Super Saturday in October. Mmmm...
Ajiaco Bogotano (made by Rita Merrick)
3 Tbsp. butter
2 lbs. chicken, cut up
2 medium onions
8-10 medium white potatoes, peeled and sliced thinly
6 cups chicken stock
1 bunch cilantro leaves, chopped
¼ tsp. thyme
1 bay leaf
2 cups cooked corn, off the cob
2 Tbsp. capers, drained (I like to use the whole jar)
Small tub sour cream
2 avocados, peeled, pitted, and sliced
In a large, heavy, deep pan, melt the butter and brown the chicken parts for a few minutes on each side. Add the onions, continue to cook for a few minutes and add the sliced potatoes, chicken stock, cilantro, thyme, and bay leaf. Cook for about 20 minutes over medium heat or until the potatoes begin to break apart. Add the corn, capers, sour cream and season with salt and pepper. Simmer for about 10 minutes. Serve the stew with slices of avocado layered on top.
Creamy Tomato Soup (made by Cynthia Weyerman)
Recipe from ourbestbites.com-visit website for more details and pictures
1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth (I used vegetable broth to keep it vegetarian, and the flavor was still very good)
3 oz 1/3 less fat cream cheese
1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.
2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.
If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil
3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.
4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.
5. Divide soup among bowls and garnish each serving with a sprinkle of shredded Parmesan cheese and a basil leaf.
Cucumber Soup (made by Janetta Graham)
This recipe was given to me by Cheryl Storrs. It has been my favorite soup ever since. Personal notes to this recipe are from Cheryl.
2 onions chopped
2 leeks (optional)
2 cucumbers peeled and chopped (I use more.)
3 T. butter
Sauté in butter until soft but not browned. May freeze vegetables at this point or continue on.
Add when ready to make the soup.
2 c. chicken broth
½ c. heavy cream or canned milk
½-1 t. salt
½-1 t. dill weed
1/8 t. white or black pepper
½ t. lemon juice
1 T. butter few drops hot pepper sauce
1 T. flour
Add chicken broth, salt and pepper. Bring to boil. Make a roux with 1 t. butter and flour. Whisk into soup. Simmer gently for 30 minutes to develop flavor. (I heat less than 30 minutes.)
Remove from heat and whirl in blender until smooth. (Be careful.) Return to pan and add cream, dill weed, lemon juice and hot pepper sauce. May add at this time 1 peeled, seeded and finely chopped cucumber. (I haven’t tried that yet.) You may serve the soup hot or cold.
Olive Garden Toscana Soup (made by Kim Baker)
3/4 c. onions, diced
6 slices bacon, crumbled
1 1/4 tsp. Garlic, minced
2 Tbl. Chicken bouillon
4 c. water
2 Red potatoes, thinly sliced then quartered
1-10 oz. frozen chopped Spinach, thawed and drained
12 Sausage Links without casing
1 pint Heavy Whipping Cream
2 cans White Beans drained
2 c. cooked small Pasta
1 tsp. Basil
1 tsp. Salt, if needed
In soup pot, cook onions, bacon, garlic, and sausage. Drain fat. Add water, bouillon and mix well. Add spinach and potatoes. Cook until otatoes are tender and spinach is cooked. Add remaining ingredients and heat through.
