Virtual Soup Supper Recipes

Ash Wednesday Soup Supper Tradition

In years past, teens in our Basilica Youth Engaged in Service, or YES, group would make soup together the Sunday before Ash Wednesday, and members of our Parish Council and Finance Committee leadership groups would serve.

Here are three new vegetarian soup recipes submitted by members of The Basilica staff, plus a few popular recipes from years past.

Soups Made by Basilica Staff

Carrot Tarragon Soup (submitted by Mark Wyss)
5 large carrots
2 tbsp olive oil
1 small to medium onion, chopped
2 large cloves of garlic, sliced
64 oz vegetable stock
3 bay leaves
2 tsp salt
1/4 tsp pepper
2tsp dried tarragon
1tbsp lemon juice

Remove tops of carrots, peel, and slice into large even slices; set aside. Heat a large pot and add 2 tablespoons of olive oil. The oil should ripple across the surface. Reduce heat to medium. Add the chopped onion and stir until translucent. Add the garlic. Stir mixture for a minute, then add 32oz vegetable stock, bay leaves, salt, pepper and lastly carrots. Bring to a boil and immediately reduce to a simmer. Stirring occasionally, simmer for 20-25min or until a fork easily pierces carrots. Remove bay leaves and set aside. In small batches, add carrot and liquid mixture to a blender and purée for a minute or so. Pour the purée through a sieve into the pot. With a spatula or back of spoon, force purée through to ensure a smooth soup. Repeat as needed. Add additional stock by half cup measurements to adjust the thickness of the soup, then add lemon juice, tarragon, and bay leaves. Add salt and/or pepper, if needed. Cook for 15min at low heat, stirring occasionally.

Potato-Cheddar Soup With Quick-Pickled Jalapeños (submitted by Holly Dockendorf, from a NYT Cooking recipe by Melissa Clark)
2 jalapeños
2 limes, halved
Kosher salt and black pepper
Large pinch of granulated sugar or a drop of honey
3 tbsp unsalted butter
1 large Spanish or white onion, diced
2 celery stalks, diced
4 garlic cloves, minced
½ tsp chili powder, plus more for garnish
2 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 quart vegetable broth
2 cups grated Cheddar (8 ounces), plus more for garnish
1 cup half-and-half, or use 1/2 cup whole milk and 1/2 cup heavy cream
3 scallions, white and light green parts, thinly sliced
Chopped cilantro, for serving

Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.) In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute. Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes. Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.) Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed. Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.

Thai Coconut Soup (submitted by Melissa Streit)
1 tbsp olive oil
1 onion sliced
2 garlic cloves chopped
3 quarter-inch slices slice fresh ginger
1 lemongrass stalk pounded  and cut into 2-inch long pieces
1-2 tsp red thai chili paste, depending on spice level desired
4 cups vegetable broth
1 pkg frozen peeled raw shrimp, if desired
8 oz. portobello mushroom caps, sliced
1 c raw rice noodles
1-2 tsp fish sauce, as you prefer
1 can coconut milk

Lime wedges
Green onions, sliced
Fresh jalapeño, either green or red, sliced
Cilantro leaves, fresh

In a medium pot, heat the oil over medium heat. Add the onion, garlic, chili paste, ginger, and half the lemongrass and cook, stirring frequently, for 5 minutes, or until onions are softened. Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain and return broth to your pot; add remaining lemongrass, shrimp, mushrooms, and rice noodles. Simmer until shrimp is cooked through, then remove the lemongrass stalk and add fish sauce and coconut milk. Stir to combine and serve immediately, with the garnishes

Popular Soups from Past Soup Supper Events at The Basilica

Chunky Vegan Potato Soup
2 tbsp extra-virgin olive oil
2 medium onions, chopped
5 garlic cloves, minced
Kosher salt
Freshly ground black pepper
4 medium carrots, cut into chunks
8 cups vegetable stock
3 pounds baking potatoes
4 sprigs fresh thyme

In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into and cook, stirring occasionally, until golden, 6 to 8 minutes. Peel and dice the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Season the soup with salt and pepper to taste and serve.

Corn and Sweet Potato Soup
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 small red chile, seeded and finely chopped
7 1/2 cups vegetable stock
2 tsp ground cumin
1 medium sweet potato, diced
Half a red bell pepper, seeded and finely chopped
1 lb corn kernels
Salt and pepper
Lime wedges, to serve

Keep the oil and fry the onion for 5 minutes until softened. Add the garlic and chili and fry for another 2 minutes. In the same pan, add 1 1/4 cups of the vegetable stock. Bring to the boil and simmer for 10 minutes. Mix the cumin with a little stock to form a paste and stir into the soup. Add the diced sweet potato, stir and simmer for 10 minutes. Season and stir again. Add the pepper, corn and remaining stock to simmer for 10 minutes. Process half of the soup until smooth and then stir into the chunky soup. Season and serve with lime wedges for squeezing over.

Cuban Black Bean Soup
2 cups (14 oz) dry black beans
2 bay leaves

For the Sofrito 
3/4 cup (6 fl oz) extra virgin olive oil
2 red bell peppers, seeded and chopped
2  large white onions, chopped
2 tbsp dried oregano
1 1/2 tbsp dried cumin
Sea salt

1 tbsp sugar
1 tbsp sherry vinegar
2 tbsp dry sherry
1 red onion finely diced, for garnish
1/2 cup fresh cilantro leaves, for garnish

Pick over the beans, discarding any grit or misshapen beans. Rinse well, place in a large bowl, and add water to cover generously. Let soak for at least 4 hours or up to overnight. (Alternatively, for a quick soak, so bring the beans and water to a rapid simmer and cook for 2 minutes. Remove from the heat, cover, and let stand for 1 hour.) Drain the beans and place in a large pot with the bay leaves and 4 quarts of water. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally and adding hot water if the beans become exposed, until tender, about 2 hours. Meanwhile, to make the sofrito, in a large frying pan over medium heat, warm the olive oil. Add the bell peppers and saute until they begin to soften, about 5 minutes. Add the white onions and saute until tender and translucent, 10 to 12 minutes. Add the garlic, oregano, cumin, and 1 1/2 tablespoons salt and saute until the garlic is fragrant, about 2 minutes. Let cool slightly. Transfer to a blender or food processor and puree until smooth, 2 to 3 minutes. Stir the sofrito and sugar into the beans and simmer until the flavors are combined, 20 to 30 minutes. Stir in the one tablespoon vinegar and 2 tablespoons dry sherry. Taste the soup and adjust the seasonings with vinegar, dry sherry, and salt. Serve the soup warm, ladled into bowls and garnished with the red onion and cilantro. 

Hearty Slow Cooker Lentil Chili
1 cup dry green lentils
2 cups water
1 large sweet onion
1 jalapeño
2 red or green peppers
2 (15 oz) cans fire roasted tomatoes
1 (15 oz)  can pinto beans
1 (15 oz)  can dark red kidney beans
1 tbsp ground cumin
1 cup medium salsa
Garnishes: vegan sour cream, cilantro, fresh tomato, avocado

Chop onion and red/green peppers. Drain and rinse the pinto and dark red kidney beans. Remove the ribs and seeds of the jalapeño and mince. Combine all ingredients in the slow cooker in order listed above on the ingredient list, starting with the lentils. Cook on high for 4 hours, or low 8-10 hours. Leave the chili on the warm setting of your slow cooker until ready to serve, or chill and freeze in portions. Garnish with your favorite toppings.





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