Got plans for game day? Call an audible and host your own “Soup-er” Bowl.
“There’s nothing better than having that warm, yummy smell of something cooking when it’s cold and snowy,” said food consultant Linda Funk.
Score a culinary touchdown with curried corn and pepper chowder or mascarpone mushroom soup.
“What’s so beautiful about that – no surprise to anybody – is the mascarpone adds that creaminess to it and just makes it delicious,” she described.
Another winner: Cuban black soybean soup.
“It’s one of my favorite soups. I just love making it, and it’s easy,” Funk said. “Soybeans are packed with heart-healthy protein.”
For Super Bowl LII, “bird is the word,” so serve superfans some chicken tortilla soup.
“It’s quick for people to do at home,” explained executive chef Brenda Kieffer of Kieffer’s Appliances in Lansdale, who cooks “a lot of soups, especially when it’s cold out.”
Finally, don’t pass on her beef barley soup. It’s worth the extra point.
“Everybody loved it,” she said. “It’s really a meal in a bowl. That’s what I like about it and soup in general.”
Chef Brenda’s Beef Barley Soup
Ingredients2 tablespoons vegetable oil
1 pound beef stew meat1 pound meaty beef bones (such as beef shank bones)
3 celery stalks, chopped1 large onion, chopped
1/4 cup pearl barley4 cups water2 (14 1/2-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
1 (10-ounce) package frozen corn kernels
2 small bay leaves2 teaspoons garlic powder
1 1/2 cups frozen peas2 teaspoons hot pepper sauce
InstructionsHeat the oil in a large pot over medium-high heat. Add stew meat and bones; saute until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion and barley to pot. Saute until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, bay leaves and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour. Add peas and 2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season the soup to taste with salt, pepper and more hot pepper sauce, if desired.
RECIPE COURTESY OF EXECUTIVE CHEF BRENDA KIEFFER
Chicken Tortilla Soup Ingredients
1 tablespoon olive oil1/2 cup chopped onions
1 clove chopped garlic4 cups low-salt chicken broth
2 cups shredded cooked chicken4 plum tomatoes, peeled seeded and diced OR 1/2 can of low-salt diced tomatoes
1 cup corn kernels (frozen is fine)
1/2 cup cooked black beans, rinsed if canned
1 jalapeno chili, seeded and diced fine
1 teaspoon ground cumin1 teaspoon salt
1/3 cup chopped cilantro2 tablespoons lime juice
Garnish: tortilla strips (flour tortilla), diced avocado, chopped cilantro, Monterey Jack cheese (if desired)
InstructionsHeat the oil in a soup pot over medium heat. Add the onions and saute until translucent. Add the garlic and cook, stirring, about 1 minute. Add the broth, black beans, tomatoes, corn, chili pepper, cumin and salt to the pot. Bring to a boil and simmer uncovered about 10 minutes. Add chicken and heat until chicken is warm. Stir in cilantro and lime juice. Garnish bowls with avocado, cilantro, tortilla strips and cheese if desired.
Crispy Tortilla Strips: Preheat oven to 350 degrees. Cut 2 flour tortillas into thin strips. Place on a baking sheet. Bake until crisp (about 10 minutes).
RECIPE COURTESY OF EXECUTIVE CHEF BRENDA KIEFFER
Crave Brothers Farmstead Cheese Creamy Mascarpone Mushroom Soup
Ingredients1 bunch of green onions, chopped (use some of the green part)
5 tablespoons butter2 pounds assorted wild mushrooms, sliced (such as shiitake, portabella, crimini, white button)
5 cups chicken broth3/4 cup port1/4 teaspoon dried thyme
11/2 cups heavy cream2 tablespoons lemon juice
1/8 teaspoon ground black pepper
8 ounces Crave Brothers Farmstead Classics Mascarpone
InstructionsSaute onions in butter in a 5-quart saucepot. Cook about 5 minutes until onions are soft, stirring frequently. Stir in wild mushrooms and cook about 8 minutes more until mushrooms are tender. Add broth, port and thyme. Heat to boiling. Reduce heat and simmer 20 minutes to blend flavors. In batches, ladle broth mixture into blender and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture, leaving 1 to 2 cups unpureed (whole mushroom slices are intact for garnish and appearance at serving). Return puree to saucepot. Add cream, lemon juice, black pepper and mascarpone. Heat soup over low heat just until heated through. Ladle into soup bowls and serve with crusty bread or breadsticks. Serves 8.
RECIPE COURTESY OF CRAVE BROTHERS FARMSTEAD CHEESE
Curried Corn and Pepper Chowder
Soymilk boosts the protein in this hearty chowder, making it enough for a small meal. Or serve it as a tasty side dish for grilled steak.
Ingredients2 tablespoons soybean oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots2 teaspoons curry powder, or to taste
1/2 teaspoon salt3 cups fresh corn or 1 (16-ounce) bag frozen corn, thawed (about 3 cups)
1 cup vegetable stock1/2 teaspoon freshly ground pepper, or to taste
3 cups plain, unflavored soymilk
1/2 cup shredded cheddar cheeseInstructions
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute. Stir in the corn, vegetable stock and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes. Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the pureed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 tablespoons cheese. Serves 4.
RECIPE COURTESY OF THE SOYFOODS COUNCIL
Cuban Black Soybean SoupIngredients
2 tablespoons soybean oil1 cup diced onion
1/4 cup diced green pepper1/4 cup diced celery
1 cup diced smoked ham2 cloves garlic, minced
2 (15-ounce) cans black soybeans, not drained
1/2 teaspoon red pepper flakes1/4 teaspoon ground cumin
2 pinches dried oregano3 cups low-sodium beef broth
1 teaspoon saltInstructionsIn large saucepan over medium high heat, heat oil. Add ham, onion, green pepper and celery and cook, stirring frequently, until vegetables are almost tender, about 3 to 5 minutes. Add garlic and cook another minute. Add all remaining ingredients. Heat to boiling, then reduce to a simmer and cook 45 minutes. (If soup gets too thick, add more water or broth as needed.) Makes 6 servings.
RECIPE COURTESY OF THE SOYFOODS COUNCIL
