Soup Swap Day

South soup

For those of you who live in the United States, the 23rd of January is National Soup Swap day (via Not Martha).

The idea is simple enough; Invite along everyone you know and ask them to invite everyone they know. Supply nibbles and drinks and ask everyone to bring along 6 single serves of frozen homemade soup, all packaged in cartons of the same size (about 1 litre / 1 quart) and swap them so that everyone goes home with a six different soups.

It’s probably a bit late to organise a soup swapping event for today (or even this weekend) if you haven’t already started simmering, so perhaps we could have a virtual swap. If you feel so inclined, write up your family’s favourite soup recipe on your blog and then leave us a link in the Kiddley comments. If you don’t have a blog, please feel free to post your recipes directly in our comments.

Here’s a recipe of our own devising which I posted about on Loobylu a couple of years ago. Kids seem to love it, mostly because of the extra fun of adding in all the garnishing bits at the end.

South of the Border Soup

Ingredients
blob of butter or olive oil for frying
1 onion chopped
1 clove of garlic chopped
1 stalk of celery chopped
1 can of crushed tomatoes
1 can of 3 bean mix
1 can of chicken consommé (broth)
1 small can of creamed corn
Pinch of cayenne pepper (more if you like it hot)
Pinch of cumin
Pinch of dried oregano
Pinch of dried basil
Slices of avocado, grated cheese, sour cream, squeeze of lemon and tortilla chips (about one cut up per person) fried in olive oil for garnish

Method
Fry the onion, garlic, celery and spices gently in the oil or butter until onion is soft. Add the tin of tomatoes and cook until bubbling. Add the can of beans and the can of creamed corn. Cook until nice and bubbly and then blend with a hand blender. Add chicken consommé and let it heat through.

While this is warming up fry up your tortilla bits in olive oil until they are brown and puffy. Serve in big bowls with slices of avocado, cheese, cream and tortilla chips floating on top. We added a squeeze of lemon juice at the end, but lime would have been better.

You could add some bite sized bits of chicken for extra deliciousness. Alternatively, I am sure a vegetarian style soup would be just as good if you replaced the chicken stock with vegetable stock. Make plenty of the tortilla chips as they are really good to munch on.

19 Responses to “Soup Swap Day”

  1. Carla

    Some of you might like my homemade Potato Soup. It’s easy and rates highly as comfort food. My grandchildren love it!

    CREAMY POTATO SOUP

    Peel and chop about 2 – 2½ lbs of potatoes. Chop a small onion and grate a small carrot or 3 baby carrots in with the potatoes and onions. Steam all over about an inch of gently boiling water until potatoes are fork tender, about 20 minutes. In a separate saucepan melt ½ stick of butter. Whisk in ¼ cup of flour till smooth. Gradually add 2 cups whole milk (this may be part cream if you want it even richer). Cook over medium heat till thick and bubbly. Pour the cream sauce over the potatoes AND the cooking water and stir to blend. Heat to serving temperature but do not boil. Salt and pepper to taste. If you want to further gild the lily, grate a bit of fresh nutmeg (maybe an eighth of a teaspoon or less) into the soup.

    Our favorite meal is to have breakfast sausage, green salad and biscuits alongside the soup. Wonderful!

    Reply
  2. JJ

    Here’s a very comforting soup for winter:

    Take 2 hot italian sausages out of their cases and brown the sausage with 1/2 a red onion in the bottom of a soup pot. When it’s all browned, do not drain it – add a tsp. chopped garlic, two drained cans Great Northern beans, two cans chicken broth (low sodium), a big can diced tomatoes (Italian flavor if you have it) and bring to a boil. When it’s boiling, add 1/2 bag frozen chopped collard greens and then simmer about 1/2 hour until the greens are tender. Serve with bread.

    Reply

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