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Soup Off | Gourmet Gastronomer

Soup Off

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Curry 'n Cream Soup

Curry 'n Cream SoupCurry ’n Cream Soup

by Heather Pennington

(Serves 4+)

Eileen's Chicken Lentil Spinach Roasted Carrot Soup

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Make a rich chicken stock by putting approximately 5 pounds of chicken backs in a large pot of water with onion, celery and carrots.

Simmer for at least two hours.

Strain and put in the refrigerator overnight – skim off the fat which will harden in the refrigerator.

Russian Roots Soup a.k.a Borscht

Ingredient List:
1/2-3/4 of a head of cabbage - thinly chopped
4-5 medium red beets
3-4 potatoes -- diced
1 medium onion -- diced
2 smallish carrots -- diced
1 leek [optional]
2 gloved of garlic -- minced
1 tablespoon minced ginger [optional]
1 tablespoon sugar
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 large table spoon of tomato paste or diced tomatoes when in season
chopped dill [optional]
salt/pepper to taste
olive oil vegetable stock and/or water -- you will need about 40 oz of liquid

Preparation:
1. Clean and peel beets. Cut in half and boil until you can almost run a fork through them. When ready, slice the beets and keep the beet water to add to the borscht later.
2. Saute garlic, onions, leeks, and ginger on medium-low heat.
3. Add potatoes, then carrots, and lastly cabbage, saute adding vegetable stock throughout the process.
4. Add sliced beets and beet water and turn the heat to low
5. Add spices to taste and bring to a small boil.
6. Let sit for 5-7 minutes
7. Enjoy

Growing up my grandma always made borscht on beef broth and finished the soup off with a dollop of sour cream -- an excellent touch. I have since become a vegetarian and developed an intolerance to dairy so this is the vegan revision. If you fancy using beef stock and/or adding beef and finishing off the soup with sour cream it really is quite delicious. Either way you can't go wrong with this one -- unless of course you're not a beet fan...

Note: as with many soups, this one is even better the second day after the ingredients have had some time to meld.


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Cioppino

Cioppino (with homemade tomato sauce and fresh Italian seafood) Cioppino can be made with the shell fish served in the shell, or with the shells removed.

Danny's Beef Stock Barley Soup

I just made a delicious mushroom, barley, meatball soup with the beef stock Danny made at the Gourmet Gastronomer Tupperware Party. Here is the recipe: Meatballs 3/4 lb ground turkey or beef 1 egg 1tsp. salt 1 tsp.

Spicy Tom Kha

soup-entry Awhile ago during my 5 days on $30 adventure I accidentally created a spicy Tom Kha. It's a soup that I love, and decided to try to perfect for this competition. The most difficult part was coming up with how to execute and present it. I didn't want to give a traditional offering, but didn't want to go too far off the deep end either.

CrockPot Guiness Beef Stew

A delicious savory stew that is wonderfully complemented by my Irish Soda Bread. 2 pounds beef stew meat. Usually you can find it already cut into pieces and trimmed of fat. If not, be sure to trim the fat so it doesn't end up in the stew.

Yummy Yummy Soup

This essay is all about our new soup.  This soup is by "you-know-who" (cucumberman). First, you put beef broth and chicken broth in your pot. Then, take 5 spoons of Chinese five-spice and put it in the pot. Then, you take 10 sweet potatoes and chop 3 rounds; then put it in the pot. Next, you cut hindshank in 1-inch rectangles, and put it in the pot. You take whole green beans and throw them into the pot. After the green beans, you take chinese noodles and put them in the pot. Now you put in 2 spoons of salt and fresh ground pepper, chopped sweet carrots, and chopped onion.

Pureed White Bean and Sage Soup

Gabi's Soup This soup is easy to make and very healthy. It can be made very quickly, or cooked for some time to let the flavors really come together.

Chicken Pesto Tortellini Soup

I love soup. L-O-V-E it. It's so comforting to have a big old pot of soup simmering away on the stove. It warms the home and smells so good, too. My mom made soup a lot. Not only because it's a good way to stretch your food budget, but it's a great way to get a healthy hot meal to your family with little effort. Pair it with a sandwich, crusty bread, or even a nice salad--and you've got a delicious lunch or dinner. And leftovers the next day?

Cream of Mushroom Soup with Bacon Salt

At my local farmers market, there's one vendor that forages for all of their wares. They specialize in mushrooms, but also sell berries and nettles. Lately they've had a good amount of Chanterelle mushrooms. These yellow/orange mushrooms are a little chewy and nutty. I'm not a mushroom fan (other than their amazing sauteed morels), but I love cream of mushroom soup. It's always been one of my comfort foods.

Mexican Chicken Corn Chowder

corn-chowder It has been so cold the last couple days, I love it! I woke up extra early so that I could be sneaky and do something Justin wouldn’t approve of so early in the year… watch a Christmas movie! I can’t help it, I am just too excited, lol! So I watched “Christmas with the Kranks” and made this soup for lunch, it was heavenly!

Gourmet Gastronomer Soup Off

For the second Gourmet Gastronomer Cook Off, we have chosen the theme of soup. Soup is a dish that is often neglected, yet it can be done in so many ways, and is often so delicious. People forget how easy it is to make certain soups, and how well they can be stored for future meals.

This portion of the Soup Off will be conducted like we did for the Mac and Cheese Off. You will vote on whichever soup looks best to you, based on the pictures, descriptions, and anything else that appeals to you about the soup. However, this time you will get 3 votes, so feel free to use different criteria for your selections.

Voting begins February 25th at 5:00PM, and will end February 27th at 5:00pm. Once the 12 original soups are voted down to the final 3, we will host a large Tasting, as that is the most important part of judging a soup. The tasting will be held on March 8th at 3:00PM at 2277 Bryant, San Francisco, California. All are welcome to join.

All participants received 50 Palate Points for entering. Every person voting in the Soup Off will receive 25 Palate Points, just let me know at danny@gourmetgastronomer.com. So please vote on your favorite soups, and feel free to leave comments about what you like about each of them.

Update: Results from the Soup Off

1 2 3 4
Yummy Yummy Soup Danny’s Beef Stock Barley Soup Cream of Mushroom Soup with Bacon Salt Chicken Pesto Tortellini Soup
5 6 7 8
Curry ‘n Cream Soup Eileen’s Chicken Lentil Spinach Roasted Carrot Soup Pureed White Bean and Sage Soup Spicy Tom Kha
9 10 11 img_56611
Cioppino CrockPot Guiness Beef Stew Mexican Chicken Corn Chowder Russian Roots Soup a.k.a Borscht
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