January 24, 2013

Potluck recipes January: Soup

This month's potluck was held at Katie's and the soup theme had its anniversary (or almost).  Delicious it was.  Here are the recipes, some with links.

White Bean Soup with Kale (Mandy)
Chorizo is difficult to find and expensive, so I usually make this with whatever sausage I have on hand; this time it was chicken apple sausage.  I think I added more kale than usual, too, because I was using frozen and wasn't sure on the equivalent amount.
- Mandy

Red Lentil Soup (Laura N.)

Roasted Root Vegetables Soup (Jen)
2 cups mashed, roasted root vegetables (parsnips, potatoes, rutabaga, carrots)
4 cups chicken broth
2 cups ham, cubed
Warm up together, stirring to combine
Curried Red Lentil Soup (Ally)
From Jeanne Lemlin's "Vegetarian Pleasures"

1.5 cup red lentils          
4    cups water
1    Tbsp oil
.5    tsp salt
2     medium size potatoes
4     Tbsp butter
1     medium onion, diced
2    cloves garlic
1     tsp. turmeric
1.5  tsp.  ground cumin
1.5  tsp. ground coriander
1/8  tsp. cayenne pepper
additional butter
  1. Rinse lentils in a strainer under cold running water.  Pick out any stones etc.  Put them in a medium size saucepan along with the water, oil, and salt.  Bring to a boil and cook, uncovered, for about 20 minutes over medium heat.  Stir occasionally.  (If a lot of foam rises to the surface, scoop it off with a spoon.)
  2. Add the diced potatoes and stir to blend.
  3. In a small skillet melt the butter.  Add the onion, garlic, and all of the spices.  Cook for 3 minutes, or until the onions begin to get tender.
  4. Add to the soup, stir and cook until the potatoes are tender, about 20 more minutes.  If the soup is too think, thin with a little water.
  5. Taste to correct seasoning.  Serve with a small pad of butter in each serving.
note:  Although this soup is delicious if served immediately, it is more flavorful if prepared at least an hour before serving, then reheated.

Leftover oatmeal buns (Mette)
The bread/buns I brought was of the leftover oatmeal sort; I save the cooked oatmeal leftover from the breakfast crockpot and in this instance it was quite a lot. 

I make a dough:
2 pints very warm water in a large mixing bowl,
1 tsp salt and
2 tsp dry yeast in ca.
4 cups of all-purpose flour, mix, then stir in
1-2 cups cooked oatmeal and
adjust the flour content

in the evening and let rise in the fridge overnight. No kneading necessary.

In the morning, when I'm ready, I turn the oven to 400 F and put dollops of the dough on parchment paper. When the oven is ready they bake for 15-20 min. Best eaten the same day or the day after. Because of the moisture they don't keep well outside the fridge.