NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP
When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.
Provided by winkki
Categories Coconut
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
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.
NEW ENGLAND SOUP FACTORY FLU CHASER SOUP
This soup can't substitute for a visit to the doctor, but the blend of nutrient-rich vegetables, spices and rich broth should help soothe your throat, clear your sinuses, and improve your mood. The New England Soup Factory goes through gallons of it every winter, so Marjorie Druker is definitely onto something. http://www.newenglandsoupfactory.com/. Go to the website and watch Marjorie make this soup. Servings and prep times are a guess as I have never made this soup... Just posting because I want to keep it handy.
Provided by Burger Monster
Categories Clear Soup
Time 4h
Yield 12 Cups, 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 772.4, Fat 48, SaturatedFat 9.7, Cholesterol 88.5, Sodium 450.9, Carbohydrate 54.6, Fiber 2.3, Sugar 6.4, Protein 29.3
NEW ENGLAND SOUP FACTORY'S CREAMY WILD MUSHROOM SOUP
A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.
Provided by winkki
Categories Vegetable
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
- Slice all of the mushrooms together and set aside 1/2 cup for garnish.
- Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
- Add the stock; bring to a boil.
- Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
- Puree in blender, return to pot.
- Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
- Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
- Add the mushrooms to the soup and stir well.
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