I am excited to announce a new variation on the Sunday Slow theme - the Sunday Slow Soupers! After all that chilly ice cream, what we needed was some nice hot bowls of soup. And the difference this time will be that instead of cooking from a single cookbook, we are all contributing our favorite recipes.
So the plan is to post the recipe two weeks ahead of time to give people the chance to get the ingredients or to make it ahead of time. Well, somehow the time got away from me and we're starting tomorrow and I'm just now getting around to posting the recipe for tomorrow and the entire schedule, which you can find in the extended entry. I will post the following couple of week's recipes in the next day or so.
Let the soups begin!
The Sunday Slow Soupers Schedule:
November 23, Amy: Porcini and Chestnut Soup
November 30, Jerry: Mexican Turkey Soup
December 7, Krista: Roasted Butternut Squash Soup
December 14, Terry: Escarole and Meatball
December 21, Nancy: Pumpkin Soup with Cheddar and Parmesan
December 28, Shannon: Mexican Tortilla
January 4, Cindy Ruth: Thai Coconut Chicken Soup
January 11, Deborah: Portuguese Caldo Verde
January 18, Palma: Cream of Green Chile
January 25, Sandi: Gumbo
February 1, Marcia: Split Pea
February 8, Terry/Sheena : Five Islands Seafood Chowder
February 15, Anneo123: Baked Potato Soup
February 22, Sharon L: Asparagas Soup
March 1, Kim: Lentil Soup
March 8, AnnieK:
March 15, Jan:
March 22: Eden:
March 29: Debrah: Curried Ginger Carrot Soup
April 5: Marta
April 12, AnnieNC: Hot and Sour Soup
April 19: Kaydee: Gulaschsuppe (Goulash soup)
April 26 Ida: Cream of Artichoke Soup
And now for our first recipe:
Chestnut and Porcini Soup
Makes 6-7 cups, can be frozen
1/3 cup dried porcinis
1 1/2 cups hot water
1 medium carrot, diced
1 celery, diced
2 large shallots or ¼ small onion, finely chopped
1 sprig each of bay leaf, thyme and parsley
2 tablespoons butter
2 cans low-sodium chicken broth (or 4 cups homemade)
1 1/4 pounds coarsely chopped peeled roasted chestnuts or 8-12 ounces bottled/canned/defrosted chestnuts. You want between a cup and 1 1/2 cups chestnuts.
2 tablespoons dry sherry, or white wine, or cognac
Creme fraiche or a swirl of heavy cream, for garnish
chopped parsley for garnish
1. Combine porcini mushrooms and the hot water in medium bowl. Let stand until porcini mushrooms soften, about 20 minutes.
2. In a large saucepan melt butter and add carrots, celery, and shallots or onions. Saute until tender. Add herbs and chicken broth.
3. Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, carefully leaving sediment behind in bowl (I like to pour it through cheesecloth) . Add chestnuts and a few grinds of pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Remove herbs before pureeing.
4. Working in batches, puree the soup in a blender or food processor until smooth, then return soup to saucepan. Or, just use an immersion blender, being careful to keep it at the bottom of the pot to avoid hot splatters. You may want to add a bit more water or stock if it’s too thick. You want a light soup, with the consistency of milk. Add Sherry, wine or cognac to taste. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Cool slightly and refrigerate. Can be prepared 2 days ahead or frozen. Re-warm over medium heat, stirring well to recombine if its separated.
5. Ladle soup into bowls, garnish with a spoonful of crème fraiche, or drizzle a bit of heavy cream in a spiral. Just a touch of parsley for color is nice.
For more information, check out Amy's Blog.