Hometown Get-Togethers - Candace Floyd [19]
Roasted Eggplant Soup with Garlic Cream
Lillian Julow, Gainesville, Florida
Serves 10
2 medium eggplants
2 pounds fresh plum tomatoes
½ cup extra virgin olive oil
2 medium unpeeled garlic cloves
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
7 cups vegetable or chicken broth
3 tablespoons chopped basil, or
1 tablespoon dried basil
3 tablespoons chopped oregano, or
1 tablespoon dried oregano
3 tablespoons chopped parsley
2 cups sour cream or crème fraîche
Salt and pepper
1. Preheat the oven to 425°F. Rinse the eggplants and tomatoes and pat dry. Cut the eggplants lengthwise. Brush the cut sides of the eggplants with ¼ cup of the olive oil. Place the eggplants, tomatoes, and garlic on a large foil-lined baking sheet. Bake for 35 minutes, or until soft. Remove from the oven and cool.
2. When the eggplants are cool enough to handle, remove the stems and skin. Coarsely chop the eggplants and tomatoes and reserve any liquid. Gently squeeze out the garlic from the individual cloves into a small bowl.
3. Heat the remaining ¼ cup olive oil in a Dutch oven over medium heat. Add the onion and bell peppers and cook, stirring frequently, until the onion is transparent, 6 to 8 minutes. Add the broth, herbs, eggplants, and tomatoes. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
4. Combine the garlic and sour cream in a food processor. Process until smooth. Season with salt and pepper. Taste the soup and adjust the seasonings. Serve in bowls with a dollop of garlic cream on top.
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TIPS FROM OUR TEST KITCHEN: To make crème fraîche, whisk 2 cups heavy cream and ½ cup sour cream at room temperature in a large bowl. Cover the bowl with plastic wrap and let stand in a warm, draft-free area for 12 hours to overnight. Store, covered, in the refrigerator for up to two weeks. Serve well chilled.
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Slow Cooker Enchilada Soup
Cindy Gilliand, Augusta, Kansas
Serves 6
“My family loved this soup when I fixed it to eat during the Super Bowl. It’s a wonderful ‘warm-up’ on cold days.”
2 boneless, skinless chicken breasts, cut into bite-size pieces
One 10-ounce can cream of chicken soup
One 10-ounce can green enchilada sauce
One 4-ounce can chopped green chiles
1 cup chicken broth
One 8-ounce package cream cheese, cut into small cubes, softened
Chopped cilantro or green onions
1. Combine the chicken, soup, enchilada sauce, chiles, and broth in a slow cooker. Cook on low for 6 hours.
2. Add the cream cheese and whisk until smooth. Top with cilantro or green onions.
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TIPS FROM OUR TEST KITCHEN: Serve with warm flour tortillas, tortilla chips, or canned French fried onion rings, if desired.
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French Onion Soup
Elaine Stieber, Norwalk, Ohio
Serves 6
“I have served this soup to several friends with great success. But my biggest fan is my husband of fifteen years. He often orders onion soup in restaurants but says nobody makes it better than I do. You can’t beat that!”
¼ cup (½ stick) butter or margarine
2½ pounds sweet onions, thinly sliced
1 tablespoon all-purpose flour
¼ teaspoon salt, or to taste
One 14-ounce can beef broth
One 14-ounce can chicken broth
½ cup white wine, such as Chardonnay
1½ cups croutons, or to taste
1½ cups shredded mozzarella, or to taste
1. Preheat the oven to 400°F.
2. Melt the butter in a Dutch oven over medium-high heat. Add the onions and cook until they are lightly brown and tender, about 25 minutes, stirring frequently.
3. Stir in the flour and salt. Add the broth, 1 cup water, and the wine. Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes to blend flavors.
4. Spoon the mixture into ovenproof soup bowls. Top each serving with croutons and cheese.