October Soup Club.

Email lincolnsoupclub@gmail.com for address information.

Add a comment with your accompanying side.

September's Soup.

Submitted and created by Amanda

Roasted Red Pepper and Gouda Cheese Soup

10 Red Bell Peppers

10 Large Tomatoes

2 Tbs Vegetable Oil

1 white onion

1 Clove of Garlic

3 Tbs Butter

2 cups Heavy Whipping Cream

1 can of vegetable broth

1½ cups Smoked Gouda Cheese, Shredded

6 fresh leaves of basil

Kosher Salt to Taste

Freshly Ground Pepper to Taste

Clean Peppers and Tomatoes. Use a pastry blush to lightly coat peppers and tomatoes with vegetable oil. Olive oil is not recommended because it smokes at a lower temperature. Place the peppers and tomatoes on a metal or glass pan suitable for use under the broiler. Place the pan under the broiler on the top shelf. When peppers have partially blackened on one side turn over the tomatoes and peppers and put back under the broiler. When the stems of the peppers have started to blacken, remove from broiler. Place the vegetables in a bowl and cover with plastic wrap. Let vegetables steam for ten minutes. After slightly cool, remove skin and seeds. Place all the cleaned vegetable meat into a food processor and puree the vegetables. Set aside.

Put butter in a large soup pot on medium heat. Place chopped onion and crushed garlic clove in the pan and stir the onions and garlic until the onions are transparent. Do not brown the onions. Place onions and garlic in food processor with two tablespoons of the vegetable broth and puree.

Add onions, garlic, tomatoes, and peppers back into the pot. Add cream, remaining vegetable broth, basil, salt and pepper Let simmer for 15 minutes.

Ten minutes before serving, remove basil leaves, turn the heat to low and fold in cheese.

September Soup Club.

Email lincolnsoupclub@gmail.com for address information.
Add a comment with your accompanying side.

From the Archives.

Submitted and created by Amanda
Smoked Chicken and Corn Chowder

6 Boneless chicken breasts

6 ears of sweet corn

12 small red potatoes

1 stick of butter

6 tbs. of flour

2 32 oz. cartons of chicken stock

1 cup heavy whipping cream

½ can of evaporated milk

½ cup finely minced white onion

2 bay leaves

Liquid smoke
Salt

Pepper

Grill chicken breasts. After cool, cut into bite sized pieces. Boil corn, cut off of cob before cool to save all juices. Boil potatoes and cut into bite sized pieces. Set aside.

Roux: In a large soup pot melt butter. After butter is melted, add flour on med heat and whisk until lightly browned.

Add cream, stock and evaporated milk to roux. Whisk liquid until simmering. Then add onion and whole bay leaves. Simmer for 10 minutes.

Add chicken, corn and potatoes. When adding liquid smoke only add one drop at a time as liquid smoke goes and long way and gets stronger when cooked. Add salt and pepper to taste. Remove bay leaves before serving.

Submitted by Vicki

Compliments of Julie Bagnull, Jefferson City, Mo

Tortellini Florentine Soup

1 9 oz. pkg. refrigerated 3-cheese tortellini

2 14oz. cans of reduced sodium chicken broth

1 10oz light alfredo pasta sauce

2 cups shredded roasted chicken

½ cup oil packed dried tomato strips drained

3 cups lightly packed fresh baby spinach

1 oz. shredded parmesan cheese

In 4-quart dutch oven cook tortellini according to package directions. Drain and set aside.

In the same dutch oven combine broth and alfredo sauce. Stir in chicken and tomato strips. heat just to boiling; reduce heat. Simmer

Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. Sprinkle with parmesan cheese before serving.

More to follow.

Submitted by Lisa
Compliments of Lorraine, SC
Creamy Potato Leek Soup

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder
Bring broth to a boil and reduce to medium.
Add leeks, potatoes, and onion.
Simmer, covered, 25-30 minutes.
Add seasonings and cream.
Simmer 5 minutes more.
Slightly mash with a potato masher to desired consistency.
Cooks note: Add extra broth for a thinner consistency.

Submitted and created by Darryl
Darryl's Good Time Freedom Onion Soup

1/2 cup unsalted butter
4 white onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
About 1/2 bottle of red wine
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized (about 25 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry (about 5 minutes). Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium so you don't burn the flour and cook for 10 minutes to cook out the raw flour taste. Add the beef broth, bring the soup back to a simmer and cook for 10 minutes. Season with salt and pepper.
When you're ready to eat, top the baguette slices with the Gruyere and broil for 3-5 minutes, or until golden brown. Float several of the croutons on top of the soup and then eat it.

Submitted by April
Compliments of cooks.com
Chicken Tortilla Soup

1 c. chopped onion
1 tsp. minced garlic
2 tbsp. vegetable oil
4 c. chicken broth
1 c. chopped red bell pepper
1 tsp. ground red chilies
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato puree
Tortilla chips
2 c. shredded cooked chicken
Shredded Monterey Jack cheese
Avocado slices tossed with lime juice
Cook and stir onion and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilies, basil salt, pepper and tomato puree. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes. Divide tortilla chips, chicken, avocado slices and cheese among 6 soup bowls. Pour broth over. 6 (1 1/2 cup) servings.

Soup Club. Gather. Share. Enjoy.

Soup Club was started about a year ago and has evolved into a great way to meet with old friends, new friends and try great new soups. Every time we meet there is a host who invites us into their home and makes the soup of their choice. Each guest brings a side and/or wine to go with the soup.

In an effort to keep the party green, instead of using plastic utensils and bowls we ask that you bring a soup bowl and spoon.

The host, location and soup choice will now be posted on the blog, along with a facebook event listing. Keep checking in with us for info on the next meeting of Soup Club.

We will be posting an archive of previous soup recipes and continue posting recipes after every Soup Club gathering.

We hope you will be able to join us for the next Soup Club!

lincolnsoupclub@gmail.com