Monday, December 31, 2007

Yang (Thai Corn Chowder)

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup

INGREDIENTS
• 1 lb frozen yellow corn
• 1 cup coconut milk
• 1 white onion chopped
• 3 bell peppers chopped (1 each red, orange, green)
• 4 cloves chopped garlic
• 2 cups water
• 1 Tbsp roasted red chili paste
• 3 Tbsp fresh chopped basil
• 2 Tbsp chopped cilantro
• 1 Tbsp vegetable oil
• Salt to taste 

To make the soup:
Slowly saute the onions, garlic, and peppers in the oil.
Add chili paste and 1/2 of the corn and continue to saute for a few minutes.
Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree slightly with a hand blender, leaving many chunks.



Yin (Coconut, Spinach, and Pea Soup)

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.

INGREDIENTS
• 2 Tbsp butter
• 1 1/2 lbs chopped fresh spinach
• 1 white onion chopped
• 1 lb frozen peas
• 5 cups vegetable stock
• 1/2 cup coconut milk
• 1/2 of a whole nutmeg, freshly grated
• 2 Tbsp sugar
• Salt to taste
• fresh chopped chives to garnish

To make the soup:
Slowly saute the onions in the butter for a few minutes until translucent.
Add spinach and peas and continue to saute for a few minutes until spinach is wilted and peas are thawed.

Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree with a hand blender.
This soup should be rather thick. If it is too thin, you can thicken by blending in more peas.


Yin-Yang Soup

yinyang bowl 

Yin (Coconut, Spinach, and Pea Soup) and Yang (Thai Corn Chowder)

In order to experience the Yin-Yang soup, it is necessary to make the Yin and the Yang separately, in two different pots. I would suggest making the Yang first, as the chowder will benefit from a longer stewing time. With both soups complete and hot on the stove, ladle a bit of the Yang into one side of a wide rimmed bowl. Then ladle a bit of the yin into the other side of the same bowl. Try to keep the soups as separate as possible. Next, take your spoon and drag some of the Yang around one side of the bowl into the Yin, and do the same with some of the Yin into the yang, trying to make the yin-Yang symbol. Be careful not to mix the two soups up too much. When complete, the soups can be enjoyed separately in the same bowl and then jointly as they eventually start to mix up and become one.

Chocolate Coffee Soup

INGREDIENTS
• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 1 quart heavy cream
• 1/2 cup dark corn syrup
• 2 Tbsp real vanilla extract (imitation ruins it)
• 2 cups strong brewed espresso grind coffee

Toppings
• super fine espresso grind coffee
• powdered chocolate

To make the soup:
In a simmering double boiler, gently warm the heavy cream, corn syrup, coffee, and vanilla. Pour in the buttons and gently finish melting the soup. Fill a shaker of larger than average holes with the fresh grind espresso coffee and another with the powdered chocolate. When the soup is melted, stirred to a uniform consistency, and hot, ladle into a small bowl or mug and top with a few good shakes of the dry coffee grounds and the powdered coffee.

The Big Chili



This soup is best when made a day or three in advance.
INGREDIENTS
• 2 Tbsp vegetable oil
• 6 cloves garlic chopped (not pressed)
• 2 onions chopped
• 3 peppers (1 each yellow, orange, green)
• 1 Anaheim pepper, seeded and chopped
• 1 t. ground cumin
• 1 Tbsp chili powder
• 1/2 t. dried oregano
• 1/2 t. ground mustard seed
• 1 can (28 oz.) chopped, peeled, tomatoes in juice or water
• 2 cups vegetable stock
• 2 cans (14 oz.) black beans in water, 1 can rinsed in water, the other not rinsed.
• Salt and pepper to taste
• 1/2 cup fresh chopped cilantro to garnish
• hot sauce (our favorite is Melinda's Habanero Hot Sauce)
• tortilla chips
To make the soup:
In a large heavy pot, heat the oil over medium-high heat. Add onions, garlic, peppers, cumin, chili powder, oregano, and mustard and cook until vegetables are soft, about 5 minutes. Add tomatoes and stock, stir well to combine, and simmer, partly covered, 45 minutes. Add beans and cook another 10 minutes. Taste for salt and pepper and stir in cilantro. Serve topped with crushed tortilla chips and hot sauce.

Saturday, December 8, 2007

Year 15 - 2007

Year 15 - 2007
Yin-Yang Soup
----Yin: Coconut Spinach and Pea Soup
----Yang: Thai Corn Chowder
The Big Chili
Chocolate Coffee Soup
Potato Cheese Soup (our “house” soup)

The 2007 big Soup Party started early and ended late. Judi Cagley showed up at 6:45 and Janelle B. left around 1:40 am. Four soups in five pots, 145 people (38 of them were children!), $758 raised for the GPCFB. The Thai Corn Chowder was the first to go with the Chocolate Coffee Soup in hot pursuit. The Yin-Yang soup was the dominant experience of the evening. Equal time was spent discussing the taste as was spent trying to create the perfect Yin-Yang symbol in the bowl. Prizes were awarded at 9:00 to Ryan L. for his double decker, built on-site bowl, Dr. Jeff and Eileen F. for their eco-friendly, hand carved, organic, hollowed rutabaga and pineapple bowls (respectively), to Leo Hildebrant for his square LEGO bowl, Kate Froeshl for the largest spoon used, Carmon Rinehart for his most excellent Yin-Yang demonstration, and to Laura Bentrem for traveling the farthest, from Greensburg, PA. We are so excited to have increased the collective donation to the GPCFB, more $ from a smaller crowd. MANY THANKS to everyone who contributed.