New England Soup Factory Flu Chaser Soup Recipes

NEW ENGLAND SOUP FACTORY FLU CHASER SOUP

Steps:

• Roast Garlic.
• Preheat the oven to 375º - 400º.
• Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
• Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
• Assemble Soup.
• Place the chicken, onion, carrots, and celery in a large stockpot.
• Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
• Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
• Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
• Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP

Steps:

• Heat olive oil and garlic in a large heavy stockpot.
• Sauté 1-2 minutes.
• Add onions, carrots and celery.
• Sauté 10-15 minutes.
• Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
• Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

PUMPKIN AND CRANBERRY SOUP

Steps:

• Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
• In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
• Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
• Reduce the heat to medium and simmer 30 minutes.
• Remove from heat and puree or blend until creamy.
• Add the cream and the cranberries with the soaking liquid.
• Season with salt and pepper and stir well.