Soups On! YMCA Winter 2019 Session
Creamy tomato soup with grilled cheese croutons
Coconut curry squash soup
- 2 large onions, diced by chef
- 3 cloves of garlic, minced
- A splash of grapeseed oil
- 3 teaspoons chili powder
- 5 teaspoons cumin
- 2 teaspoons cocoa powder
- 1 teaspoon dried oregano
- 2 cups of canned, diced tomatoes
- 2 pickled jalapeno, diced
- 4 litres of chicken stock
- 2 cups of corn
- 2 cups of black beans, drained and rinsed
- 2 chicken breasts, cooked
- Salt and pepper
- Corn tortilla chips
- Shredded cheese
- Green onion
- Spiced greek yogurt:
- 1 cup of yogurt
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 lime zest
- A pinch of salt
- Mix all yogurt ingredients together and serve in a small bowl
In a large pot place oil, and onions and begin to soften onions. Once onions have begun to turn clear add the garlic and spices. Stir vigorously.
Add the tomatoes, stock, corn, black beans and jalapeno and bring to a boil, then turn down to a simmer.
Shred chicken with fingers and add to simmering soup.
While soup is cooking prepare the garnishes. Shred the cheese, cut the cilantro and green onion using scissors, bowl up the yogurt and chips. Dice the avocado.
Creamy Tomato Soup with grilled cheese croutons
- ¼ cup butter
- 10 sprigs thyme, tied together
- 2 medium onion, thinly sliced by chef
- 4 garlic cloves, minced
- 1/2 cup tomato paste
- 2 litres canned tomatoes (3 28 oz cans)
- 1 litre vegetable stock
- 1–2 teaspoons honey, divided
- 1 cup (or more) heavy cream
- Kosher salt and freshly ground black pepper
Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
Add tomatoes with juices, 1 tsp. honey, 1 litre water and 1 litre of vegetable stock to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces. Remove soup from heat; let cool slightly. Discard thyme sprigs.
Working in small batches, purée soup in a blender until smooth. Return to pot. Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. honey. Add more cream, if desired but make sure croutons will float.
- 8 slices bread
- 1 cup spinach
- Old cheddar to taste
- Butter- whipped with honey and paprika to taste
- Ground pepper
Butter one side of each slice of bread. Arrange spinach on to four pieces of bread, and sprinkle with grated cheese, add pepper and close the sandwich. In a heated pan gently grill each side of the sandwiches. Once toasted cool and cut into small squares and serve on top of soup.
- 1 tablespoon grapeseed oil
- 3 cloves garlic (minced using microplane)
- 1 tablespoon ginger (fresh, minced using microplane)
- 3 cups cabbage, (thinly sliced by chef)
- 2 medium carrots (julienned on mandoline)
- 4 cups bean sprouts
- 3 litres vegetable stock
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- ⅓ cup miso paste miso paste
- 2 teaspoons sesame oil
- 1 lb fresh ramen noodles (or 3- 3 ounce packages of dried ramen noodles; fresh is preferred over dried but either will work)
- 5 green onion, thinly sliced using scissors
- Soft boiled eggs
- Thinly sliced seaweed, thinly sliced using scissors
- Toasted sesame seeds
In a large pot, heat oil over medium heat. Add garlic and ginger and stir quickly to prevent from burning. Cook for one minute and then add carrots and cabbage. Cook for 4-5 minutes until softened, stirring frequently. Add bean sprouts and then vegetable stock, soy sauce, and sugar. Bring the soup up to a low boil and then whisk in miso and sesame oil. Let simmer gently, and continue to cook 10-15 minutes, and season with salt to taste if needed.
In another medium pot, bring 2 litres of water to a boil. Add ramen noodles, and cook 5-7 minutes, until al dente.
To cook soft boiled eggs
In a medium sized pot, bring water to a boil. Carefully lower eggs into boiling water with a large slotted spoon, turn the water down to a medium simmer. Put a timer on for 7 minutes, and then drain hot water and cool eggs immediately in cold water. Let sit in cold water at least 5 minutes, and then carefully peel egg shells.
Coconut curry squash soup
- 2 Tbsps grape seed oil
- 3 medium shallots (thinly diced by chef)
- 4 cloves garlic, minced
- 3 tbsp fresh ginger
- 8 cups chopped butternut squash
- salt to taste
- 1 1/2 Tbsp red curry paste
- 1 cup fresh cilantro leaves
- 1 tbsp ground cinnamon
- 2 14-ounce can coconut milk (reserve ¼ cup for garnish)
- 3 litres vegetable broth
- 3 Tbsp maple syrup
- Naan bread
- Toasted pumpkin seeds (smoked paprika, cinnamon, cumin)
- Cilantro leaves
- Reserved coconut milk
In a large pot, heat oil over medium heat. Add shallots, garlic, and ginger and cook approximately 2 minutes, stirring frequently. Add squash, cinnamon, and curry paste, and cook 4 minutes longer. Cover with vegetable stock and coconut milk, then add maple syrup and cilantro. Simmer approximately 15-20 minutes until squash softens. Season to taste with salt.
To prepare Naan bread, heat a medium sized frying pan over medium heat. Toast the naan bread on both sides until golden and slightly crispy. Let cool and then slice into triangles (10 per. Naan bread).
To prepare cilantro leaves, pick fresh cilantro leaves and garnish soups with 3-4 leaves per bowl.
To toast pumpkin seeds, heat frying pan over medium heat. In a medium bowl, mix together ½ cup of pumpkin seeds, ¼ teaspoon of salt, ¼ teaspoon of cinnamon, ½ teaspoon of cumin, and ¼ teaspoon of smoked paprika. Add 1 teaspoon of grapeseed oil, then add pumpkin seeds to the pan. Stir with wooden spoon until the pumpkin seeds start to pop, and are well toasted. Transfer out of frying pan immediately into a bowl to cool.