“Soup Fest” is an annual crowd-pleaser and is a friendly competition featuring a variety of soups from the many talented cooks in our congregation. Prizes are awarded for the best soups in the following four categories: Best of the Bird (chicken), Soup on the Hoof (beef), Garden Variety (vegetable), and Wild Card (anything goes).
Sea Island Gumbo – serves 8
2 lbs. large shrimp, peeled and deveined
16 oz bag frozen okra
1/2 c butter
1 c water
1 c tomato sauce
2 14.5 oz cans diced tomatoes
2 bay leaves
4 cloves garlic, chopped
1/2 tsp pepper – or to taste
1 tsp salt – or to taste
1 c green onions, sliced
1/2 – 1 tsp Crystal or your favorite hot sauce (more if you like spicy)
4 cups cooked rice
· Sautee okra in butter till tender.
· Add water, tomato sauce, tomatoes, bay leaf and garlic. Season with salt and pepper. Simmer covered for 20 mins.
· Remove bay leaves and add hot sauce and shrimp. Cook until shrimp
are pink and hot (about 2 mins). Add green onions and serve over rice.
Base can be made ahead then warmed to bubbling and shrimp added just before serving.
Kim and Mark Plemmons
Nantucket Turkey Chowder
12 oz. lean bacon, diced
3 large sweet onions, diced
3 carrots, diced
4 ribs celery, diced
Scant 1/2 c. flour
12 oz. red potatoes, small, diced
2 tsp. thyme
1 tsp. pepper
1 tsp. salt
2 bay leaves
6-8 cups chicken or turkey broth
3 cups cooked turkey, diced
2 cups heavy cream
Brown bacon, remove; sauté onions, carrots and celery until slightly soft; add flour, cook two minutes; add potatoes. Remove from heat, add thyme, salt and pepper, bay leaf and broth. Cook over low heat 45 minutes – stir occasionally. Add turkey and bacon, turn heat down and add cream. DO NOT BOIL, add 1 cup sweetened dried cranberries. All proportions are a tad flexible.
Mexican Potato Soup
1 box AuGratin potato mix (regular flavor)
1 can mexicorn
1 can diced tomatoes with green chilies
2 cups of water
2 cups of whole milk
2 cups of soft processed American cheese (Velveeta)
Cook potatoes in water until tender. Add mexicorn, tomatoes with chilies, and simmer 20 minutes. Add cheese and milk. Slowly increase heat while stirring until it gentle boils and soup has thickened.
1 lb. ground round
½ onion, chopped
2 cans Veg-All without salt, use entire contents of each can
2 cans 14 oz. Italian stewed tomatoes
2 cans beef broth
½ teaspoon oregano
1 package beef Ramen noodles broken up, use flavor packet also
Brown ground round and chopped onions, drain grease. Add everything else together, bring to a boil and then reduce to a simmer and cook 30-45 minutes. After about 10 minutes, cut up tomatoes into smaller pieces while in the pot. Add water if further liquid is needed.