2010 Global Soup Cook-Off Recipes
1st Place Winner-Holy Land Deli
RED LENTIL SOUP
Ingredient List:
Red Lentils
Black Pepper
Fresh Tomato
Garlic
Onion
Heall (grain)
Salt
Water
Butter
2nd Place Winner-Two Food Wine Design
TOMATO GINGER SOUP WITH CHEDDAR CRUMBS
Ingredient List:
Tomato
Garlic
Ginger
Honey
Onion
Celery
Olive Oil
Dairy
Salt
Pepper
Cheddar
Flour
3rd Place Winners (TIE!) Andy's Garage & Grassroots Gourmet
POZOLE (Andy's Garage)
Ingredient List:
3 quarts Vegetable Stock
2 lbs Pork Loin cut into ½" cubes
1 #10 can of White or Golden Hominy
1 tsp Cumin
Salt (to taste)
8 pods of Dried Guajillo Peppers
8 pods of Dried Ancho Peppers
6 cloves Garlic
Onion
Garnish:
Green cabbage, shredded
Iceberg Lettuce, shredded
Radish, shredded
White or Yellow Onion, diced
Oregano
Lime Juice
Rehydrate the peppers and puree with the 6 cloves of garlic and one small onion. Simmer 10 minutes. Cook pork loin in vegetable stock. Add pepper mixture to stock. Add hominy. Simmer 1 hour. Add garnish to taste.
CHEESEBURGER SOUP (Grassroots Gourmet)
Ingredient List:
Grass-fed Ground Beef
Aged Cheddar Cheese
Chicken Broth
Onion
Celery
Carrot
Russet Potatoes
Garlic
Butter
Flour
Milk
Ketchup
Mustard
Competitors:
A la Salsa
CILANTRO CHICKEN SOUP
Ingredient List:
2 lb. boneless, skinless chicken
¼ lb. butter
½ large onion
1 carrot, peeled
2 stalks celery
1 chayote
1 red potato
1 zucchini
4 tomatillos
1 jalapeño pepper
6 cloves garlic
2 bunches cilantro
½ tsp ground cumin
Salt to taste
Dice chicken, onion, celery, carrot, chayote, potato and zucchini. In a large pot (about 8 qt) melt the butter, turn heat to high, add chicken until brown, and with a slotted spoon remove the chicken to a plate. Add onion, celery, carrot and cayote until onion is transparent. Add chicken stock. IN a blender, blend 1 ½ bunches of cilantro, 2 tomatillos, garlic, cumin and jalapeno. Bring to a boil, add chicken, potato, zucchini and salt to taste. When the carrots are tender it is ready. Serve with lime, cilantro, onion and diced avocado.
Cosecha Imports
SOPA DE NOPALES CON HABA
1 ½ lbs fresh, diced Nopales
1 lb. Lima Beans (Haba)
3 Chipotle Peppers
1 tsp. Knorr Suiza
1 tsp. Salt
3 T. Vegetable Oil
3 T. Chopped Onion
Cook nopales and habas in separate pans until soft. When ready, rinse nopales and set aside. Take the cooked habas and its stew and put in blender until there is an even consistency. Heat oil in pot with onion and add half of the blended haba. Separately, mix chipotle peppers, Knorr Suiza, salt and add rest of habas. Add nopales and reduce for 5 minutes. Serve with a couple drops of lime juice, cilantro and tortilla chip strips for decoration.
La Sirena Gorda
CHILE ATOLE
Corn
Poblano Pepper
Epazote
Cornmeal
Manny's Tortas
TORTILLA SOUP
Ingredient List:
3 Tomatoes
8 Corn Tortillas
3 Pasilla Peppers
½ Onion
2 Garlic cloves
1 gal. Chicken Broth
1 bunch Epazote
1 c. Sour Cream
½ lb. Chicharron
2 c. Queso Fresco (Panela)
½ c. Knorr Swiss
Salt
Cut tortillas julienne style and fry them. Fry Pasilla Peppers and cut into small pieces. Blend the tomatoes, onions and garlic in a blender and then place in a large pot with chicken broth. Bring to a boil and then simmer for 20 minutes. Add epazote and salt. To serve, place soup in a bowl and then top with tortilla strips, pazilla peppers, queso fresco and sour cream. Enjoy!
The Salty Tart
WILD RICE SOUP
1 ½ c. Wild Rice
6 c. Water
Rinse rice, bring to boil in water, and reduce to simmer, cook until all water is absorbed, 50-60 minutes.
Meanwhile:
Cook 1 lg. chicken breast. Sauté ½ c. butter and ½ c. chopped onion. Stir in 1/3 c. all purpose flour. Cook 1 minute. Add 3 c. water and 2 T chicken base OR 3 c. chicken stock (preferably low-sodium and organic), one small carrot (peeled and diced), ½ c slivered toasted almonds, the cooked, chopped chicken, cooked rice and 3 c. milk. Season to taste with 2 tsp. slat, pepper, 1/3 c. dry white wine OR 1 T vinegar. Simmer 15 minutes to blend flavors. Add more water as desired for consistency. Serve with fine diced apple for garnish.