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       Volume I - January 22, 2010

National Soup-Swap Day! Be Prepared!
by Patty Liston

Someone once said that we have a “national” day for just about everything. However, at DVO celebrating National Soup Swap Day on January 24 seems like a great fit for what we do. Interestingly enough, I have a friend who gets together with her neighborhood every 3 months for a soup-swap. There are about 10 families who make a big pot of soup, meet at someone’s house, and sample all of the variations. Enough is made for each family to take home a quart to store in the freezer for future use. I’m sure she wouldn’t mind if we borrowed this great idea—even if it isn’t just for January 24!

Butternut Squash Soup

Saute 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree.

        
  Download this recipe.


Spicy Tortilla Soup

Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.

        
  Download this recipe.


Escarole and White Bean Soup

Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.

For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

        
  Download this recipe.


French Onion Soup

Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyere toasts.

        

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