Okay, January 21st marks the 6th annual soup swap. As a new blogger with the title Soup-a-Woman

C

carianna-in-wa

Well-known member
clearly I have to participate and host a soup swap here at my house. Otherwise I'm just a hypocrite. Or lazy. Or both.

SO. I have a few ideas, but it never hurts to troll. What "must-have-drop-dead-holy-cow-how-come-I-didn't-make-this" soup do you think I should bring to the swap? It must, must, must be able to freeze.

And if you live close, (near Bellingham, WA) you're welcome to attend! smileys/smile.gif

http://www.soupswap.com/

 
No question for me- Evelyn in Athens' Greek Avgolemono Soup

This is one of the finest soups EVER. No question. I've made it dozens of times to raves. It freezes well. Refresh it with fresh lemon juice, parsley and mint when you thaw it out.


YOUVARLAKIA AVGOLEMONO)
(Meatballs in Egg-Lemon Soup)

1 /2 lb Ground beef
1/2 lb Ground pork
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c good chicken stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only

In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.

 
I second that as well as her falafel recipe. The finest, bar none, after having...

floated down the Nile on a barge.

We frequently host an American family who lived in Saudi Arabia (nein dake, the fled to:) the United Arab Emirates and they say that Evelyn's Falafels are the real deal.

 
Evelyn's soup is marvelous - this one is amazing also copycat recipe by Todd Wilbur..

The soup is from the Soup Kitchen in New York
made famous by Seinfeld.

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. (http://www.topsecretrecipes.com)
Makes 4-6 servings.

Elaine's note - I do about 2/12 of this recipe.
People so adore it.

 
Yes, that's it. It is the gold standard

And as she states, absoultely do not even think about using canned gabanzos. The recipe will fail. I know this because I tried it when I wanted falafel and hadn't soaked the beans.

 
You must log in or register to reply here.
Back
Top