Women of Wisconsin ~ Empowered!

Olivia made signs to identify our homemade soups.

Curried Squash Soup made by Cristin Kaiser

2-3 squash

1 large onion

1-2 apples

3-4 T curry

4-6 cups stock

2-3 cups milk or half and half (or some combo of the 2)

1/8 t thyme or cumin

olive oil

salt and pepper to taste

Bake squash. Saute onions and apples with olive oil, curry and thyme or cumin til soft. When squash is done, scoop into large pan and gradually add all of the broth. Let simmer. Add onions and apples. Cook through

20-25 minutes. Puree. Add milk or half and half, heat through-do not let boil. This will serve approximately 8.

Ginger and Sweet Potato Soup made by Carol Kahn

2 tsp olive oil

1 medium leek, white part only, cut in half lengthwise and rinsed well between layers, thinly sliced

1 medium carrot, chopped

2 pounds sweet potatoes (garnets are amazing!), peeled and cubed

1 1 inch piece of ginger, peeled and finely chopped

1 tsp grated ginger

4 cups of chicken broth (Use water or vegetable broth if you wish vegetarian option)

¾ tsp salt

1.4 cup plain yogurt     fresh cilantro leaves for garnish   lime wedges

Heat oil in soup pot over med high heat. Add leek and carrot, cook stirring often, until they begin to soften 2-3 minutes. Stir in sweet potatoes and chopped ginger. Add broth and bring to a boil. Cover and reduce heat to low, simmer until sweet potatoes are soft, 30 min. In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Ladle into bowls and drop a dollop of yogurt onto each one. Garnish with cilantro and serve with lime wedges for squeezing into the soup.

From www.eatingwell.com

Italian Wedding Soup from Quisine at Home - made by Dawn Clark

 Ingredients:

Meatballs:

1/2 cup bread crumbs

1/3 cup romano or parm cheese, grated

1/4 cup milk

1/4 cup beef broth

1/4 cup chopped fresh parsley

2 eggs, beaten

1/2 T. garlic minced

1/2 T. kosher salt

1/2 T. ground black pepper

1 t. dried basil

1/2 t. crushed red pepper flakes

pinch nutmeg

1 lb. ground chuck or meatloaf mix

Soup:

1 cup yellow onion, diced

1 cup celery, diced

1 cup carrot, diced

1 cup ham, diced

1 T.garlic, minced

6 cups chicken broth

2 t. dried oregano

2 t. crushed red pepper flakes

1 bay leaf

1 can white beans (15 oz) drained and rinsed

2 cups whole spinach leaves

1/2 cup chopped fresh parsley

2 eggs

1/2 cup parmesan

Description / Cook's Notes:

Shape meatballs and put in fridge till needed.

Instructions:

Stir together meatball ingredients and add to meat.  Use fork to combine.  Use a portion scoop to shape the meatballs.

Sweat veggies, ham and garlic in oil in a stockpot over med. heat till softened.  Add chicken broth and seasonings, simmer for 20 minutes.

Drop meatballs into simmering soup with scoop or melon baller.  Cook till they float to the top, 3-4 minutes.

Stir in beans, spinach and parsley.  Cook just till spinach wilts, about 2 minutes.

Combine eggs and parmesan with a whisk.  Off heat, stir egg mixture into soup.