Got Soup?
11th annual EMPTY BOWL
"11 Years of Ending Hunger Together"
Creamy Tomato Dill Soup Patricia Schaffer, Chef /Co-owner of Villa Europa
2 TBSP sweet unsalted butter
2 TBSP all purpose flour
2 Shallots or 2 TBSP onions finely chopped
1 cup of low sodium vegetable or chicken stock
1- 28 oz can of crushed tomatoes (process in food processor or blender till almost pureed)
1- 15 oz can of tomato sauce
2 TBSP tomato paste
2 TBSP freshly chopped dill weed
2 tsp freshly chopped parsley
1 cup of Heavy Cream
Salt and Pepper to taste
Melt butter in 4 quart heavy bottom pot on medium heat
Cook shallots until glassy
Add flour and whisk together till combined and thick
Add stock and simmer till it begins to thicken (about 5 minutes)
Stir in crushed tomato puree, tomato sauce, & paste; simmer about 10 minutes.
Stir in dill weed, parsley and heavy cream;simmer about 10 minutes.
Chef Manuel Verney-Carron
Provding bread for 2011 Empty Bowl
Thai Chicken Soup
Shirley Christie, Cooking Insructor
1 pound skinned/boned chicken, cubed
4 cups chicken broth
1 cup water
5 green onions, chopped
3 cloves garlic, minced
1 can coconut milk
1 can baby corn
6 plum tomatoes, diced
2 TBSP lemon grass, minced
4 Thai chiles or jalapenos, minced
Juice of 2 limes
1 inch piece of fresh ginger, peeled and minced
2 TBSP Maggi seasoning or soy sauce
2-3 TBSP tomato paste
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1 block Tofu, cubed
1/2 cup cilantro, chopped +
Several sprigs of cilantro for garnish
1 lime, sliced for garnish
Pour chicken stock and water into a large stockpot and bring to a boil. Add all ingredients except cilantro, tofu and garnishes. Lower temperature to simmer. Simmer for approximately 1 -1/2 hours. When almost done, add tofu and cilantro; garnish with sprigs and slices of lime. MMMMM ~ Delicious!
