Sunday, December 28, 2008

Garlick Soup

I have been shamefully procrastinating my first blog post . . . looking for some profound beginning. But it is not some great train of thought that has finally spurred me to action but several requests for soup recipes. 

I thought, "Aha! A readymade blog audience! I'll just post the recipes and then if someone really wants them they can come and get them."

So for all you soup lovers that came to our party last night here are the two recipes we served. For all of you who were not at our party these are yummy! Trust me. (That is what my teenagers always used to say. . . just trust me.)

You can just copy these right off the blog.

Black Bean and Sweet Potato Soup 

·  2 teaspoons oil 
·   1 onion, chopped 
·   2 garlic cloves, minced 
·   2 teaspoons ground coriander 
·   2 teaspoons ground cumin 
·   2 cans black beans, rinsed & drained 
·   1 can diced tomatoes 
·   1 teaspoon salt 
·   1/4 teaspoon pepper 
·   6 cups chicken broth 
·   2 sweet potatoes, peeled & chopped 
·   1 cup frozen corn 
·   ½ c. chopped Cilantro 
·   Juice of ½ lime
·   2 cups diced cook chicken (optional)
·   Sour cream (optional)
Heat oil in a skillet and saute onion and garlic in oil until soft. Add all ingredients but lime juice to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender. Stir in lime juice and chicken. Serve hot with sour cream if desired.

Roasted Vegetable Curry Soup
Serves 6

Heat oven to 450 degrees

1 1/2 lbs. peeled squash - Acorn or Winter 
(I used hubbard from my garden)
1 1/2 lbs. red potatoes, scrubbed & quartered
1 large onion peeled & quartered
3/4 lbs. carrots, peeled & chunked
4-6 garlic cloves
6 Tbsp. Olive oil
2 t. salt 
4 cans chicken broth
1/2-2/3 c. evaporated milk
2-3 t. curry powder
Juice from 1 lemon
2 c. cook chicken (optional)
Dollop of sour cream (optional)

Toss cut up vegetables with olive oil . Spread on a parchment lined baking sheet. Bake 25 min. Stir. Bake 20 minutes more or until soft and browned.   Blend vegetables in broth in batches as the blender will handle it. Place in pot. Add milk, curry & lemon juice.  (Cooked chicken if desired.)  Heat through. Thin with more broth or more milk if needed. Serve w/ a dollop of sour cream.