Soups for Swapping
Southerners are known for their cookie swaps. But Kathy Gunn, owner of Midway Community Kitchen in Carrboro, N.C., thought why not a soup swap?
“In the wintertime, there is not as much to do, you might as well make soup and trade with friends,” Gunn says.
Her inspiration was her almost-name-twin, Chef Kathy Gunst, author of "Soup Swap: Comforting Recipes to Make and Share.” Gunst started a soup swap with her neighbors and friends in Maine. Her group meets once a month.
Chef Lucindy Willis of Terrapin Cove in West Yanceyville, N.C., offers a few secrets to good soups. Homemade broth is best. Keep it simple with seasonings; use thyme for chicken soups and winter stews, and oregano and basil for minestrone soups. To add a little heat, a pinch of red pepper flakes does the job. Don't use any ingredient that will overpower the other ingredients.
“Each seasoning should be used to bring out the flavors of the broth and the ingredients,” Willis said.
Willis loves the idea of a soup swap: “How lovely it is to open your freezer on a cold winter day and discover a soup that will go perfectly with that brie and cranberry panini.”
KATHY GUNST'S TIPS FOR A SOUP SWAP
Share the story behind the soup.
Make enough soup for 10 full servings.
At the swap, taste each soup and then decide if you want a larger bowl.
Take turns hosting.
Take containers for soups to take home.
Bring everything you need to serve the soup.
Label all the soups with the names and dates if you decide to freeze them for later.
Italy's traditional pasta and bean soup is a thick, hearty, main-course soup.2 tablespoons all-purpose flourSea saltFreshly ground pepper12 ounces boneless pork loin roast, cut into ½-in cubes3 tablespoons olive oil, divided1 cup dry white wine1 small onion, diced6 garlic cloves, coarsely chopped2 medium carrots, peeled and diced2 medium celery stalks, diced¼ cup packed chopped fresh flat leaf parsley leaves, divided2 teaspoons chopped fresh rosemary leaves, divided6 cups chicken stock or brothOne 28-ounce can crushed tomatoes¾ cup small pasta (conchigliette, ditalini, tubetti or orzo work well)4 cups cooked white cannellini beans or canned beans (drained, rinsed and re-drained)Dash of hot-pepper sauce (optional)Garnishes: pesto, Parmesan cheeseSpoon the flour into a shallow bowl or pie plate and season with salt and pepper. Lightly coat all sides of the pork with the seasoned flour.Heat a large stockpot over medium-high heat until hot but not smoking, then add 2 tablespoons olive oil. Working in batches to avoid crowding the pan, cook the pork, stirring occasionally, for about 5 minutes per batch, until browned. Using a slotted spoon, transfer the browned pork to a bowl.Add the wine to the pot, turn the heat to high and simmer, stirring with a wooden spoon to release any bits clinging to the bottom of the pot, for 2 minutes. Pour the wine mixture into the bowl with the cooked pork and set aside.Turn the heat to low and add the remaining 1 tablespoon olive oil. Add the onion and garlic and cook, stirring, for about 3 minutes, until the onion begins to soften. Add the carrots, celery, 2 tablespoons parsley and 1 teaspoon rosemary; season with salt and pepper; and cook, stirring occasionally, for another 3 minutes.Add the chicken stock and tomatoes, turn the heat to high, and bring the mixture to a boil. Stir in the pasta, beans and browned pork with all its juices and cook, partially covered, for 10 to 12 minutes more.Taste and adjust the seasoning, adding more salt and pepper if needed. The soup is ready when the pork is tender and the pasta is just cooked through, still al dente.Just before serving, stir in the remaining 2 tablespoons parsley, 1 teaspoon rosemary and the hot-pepper sauce (if using).Ladle the soup into mugs or bowls; top with a dollop of pesto and Parmesan cheese. Serve with crusty bread, if desired.Yield: 8 servingsSource: “Soup Swap” by Kathy Gunst, (Chronicle Books, 2016).
1 pound black-eyed peas7 to 9 cups chicken stock, divided2 bay leaves1 teaspoon dried oregano1 teaspoon dried cumin1 teaspoon dried basil1 teaspoon dried coriander3 tablespoons tomato paste1 cup spicy vegetable juice1 tablespoon Worcestershire sauce1 teaspoon soy sauce1 teaspoon Tabasco sauce3 cloves of minced garlic1 to 2 large Vidalia onions, chopped1 to 2 tablespoons olive oil2 to 3 carrots, peeled and diced1 red or yellow bell pepper, stemmed, seeded, and diced3 ribs celery with leaves, dicedSalt and pepper to tasteGarnishes: salsa, sour cream, cilantroIn a large, heavy soup pot, cover black-eyed peas, washed and picked over, with water (add more water than you think since the peas absorb the water). Let them soak overnight.Drain the beans in a colander, then return the beans to the pot. Add 6 to 8 cups chicken stock to cover beans by 2 to 3 inches. Bring to a boil, then reduce heat and simmer. Add bay leaves, oregano, ground cumin, basil and coriander. Cover the beans and let them simmer, stirring occasionally — until you can easily squash a bean against the side of the pot with a wooden spoon. Keep the soup over low heat.Dissolve tomato paste in 1 cup chicken stock. Add to simmering black-eyes, along with vegetable juice, Worcestershire sauce, soy sauce, Tabasco sauce and minced garlic. Give the mixture a good stir to combine.In a separate skillet, sauté chopped onions in olive oil until transparent, 3-4 minutes. Add carrots, red or yellow bell pepper and celery. Continue cooking until they soften a bit, another 2 minutes. Stir these vegetables into the soup, scraping the skillet to get the flavorful bits. If you think the soup is too thick, add additional stock.Taste and add salt and pepper if needed. Simmer another 15 minutes or so uncovered.Ladle the hot soup into bowls, and top each serving with salsa, a dab of sour cream and a sprig of cilantro, if desired.Yield: 8-10 servingsAdapted from “Dairy Hollow House Soup & Bread” by Crescent Dragonwagon (1992).
