:::dusts off the soup pot::: I'm back! Many of you will remember my series of diaries called Soupin It Up W/Sped which featured a different set of soup recipes every week. At the time of that series I was in the Alabama part of PA and co-owned a cafe that featured my home made soups.
Sadly, the cafe closed in Dec. of 2009- the economy was just brutal on the tourist industry upon which the cafe depended. I've moved on...many of you will know I now live and breathe Progressive politics, messaging and social media.
And as many of you know I wouldn't be doing what I'm doing now if I hadn't gotten involved with Netroots for the Troops...so follow me below the fold to find out how I'm going to try to pay them back!
Late one night I was thinking about the cafe and missing my soup diary friends and it dawned on me...how cool would it be to put together an ebook of my soup recipes and then give it out in return for a donation to Netroots for the Troops. If you know me, you know my brain didn't stop there.
Thus was born a new Progressive Fundraising effort: Mastering the Art of Progressive Cooking. This will be a series of e-cookbooks that will be made available in return for donations to Progressive 501(c)3 organizations. The first is the soups edition which as of today is now available in return for a small donation to Netroots for the Troops.
Future editions will feature different sets of recipes and each will benefit a different organization. Some of those organizations include ProgressiveCongress.org, Progressive Congress News, Netroots Nation, and Keystone Progress. (BTW if you know of a Progressive 501(c)3 that could benefit from this effort, please have them contact me at news@progressivecongress.org- we're still looking for beneficiaries).
These e cookbooks are being put together by myself and a host of my friends who I begged for help (or volunteered for the job) and there is no overhead cost...every penny of every donation goes straight to the benefitting organization.
And for you, the Soupin It Up w/Sped fans and friends... you can get the first in this series Mastering the Art of Progressive Cooking: Soups by making a donation of $10 or more to Netroots for the Troops using this link: Netroots for the Troops Donation Page
So without further ado, have a few sneak peek soup recipes...then go (here) and get the cookbook for yourself!
Speds Famous Tomato Basil Soup
Ingredients:
8 roma tomatoes, diced
4 beefsteak tomatoes, diced
2 medium leeks, sliced and diced and peeled
1/2 stick butter
4 cups vegetable broth
Herbs of choice- for basic I usually use some fresh basil, dried oregano, garlic salt, garlic pepper and if in the mood a few red pepper flakes for a bit of kick
Directions:
1. In sautee pan, melt butter and then lightly sautee leeks until very light brown and just starting to crisp
2. Transfer leeks to stock pot and add 4 cups of vegetable broth...bring to rolling boil and add diced tomatoes. Turn heat to low and let simmer 20 minutes.
3. Transfer from stock pot and puree (I used a food designated blender, but however you want to do this, food processor etc is up to you) and return to stock pot.
4. Add spices to taste. NOTE: I always spice my soups AFTER the puree steps so the flavor of the spices doesn't get diluted
5. Serve with accompanyment of choice.
Sped's Famous French Onion Soup
Ingredients:
4 vidalia onions, sliced thin
2 purple onions, sliced thin
2 medium leeks, sliced thin
3 tbs. olive oil
1 tsp sea salt, 1 tsp black pepper, 2 tsp thyme, 1 tsp sugar
1 cup dry white cooking wine
5 cups beef stock
Holland Rusk Crouton (optional)
Provolone or Gruyere or both (optional)
Directions:
1. Coat onions and leeks with dry seasonings and olive oil and roast in an oven until you can just smell the onion fragrance in the air.
2. Transfer onions to soup pot and add the cooking wine. Simmer 2-3 minutes.
3. Add beef stock and simmer 2 hours on low.
4. When ready to serve ladle into a bowl and top with a holland rusk and cheese (you can put the bowl under a broiler to melt the cheese like in a restaurant).
Sped's Infamous Bacon, Lettuce & Tomato Soup
Ingredients:
1 lb. bacon, cooked and chopped into as big or small of pieces as you like
6 roma tomatoes, seeded and diced
2 heads romaine lettuce, washed and cored
5 cups vegetable stock
2 cloves garlic, minced
2 tablesspoons olive oil
1 medium leek, diced
sea salt and black pepper to taste
Directions:
1. In frying pan or skillet, heat oil til sizzling. Sautee leek and garlic til you just start to smell the aroma of the garlic.
2. In soup pot bring vegetable stock to rolling boil and lower temperature to low. Add sauteed garlic and leeks.
3. Tear romaine leaves into big pieces and add to stockpot. Simmer til romaine just begins to wilt.
4. In small batches transfer to a blender and puree til smooth. Return to stockpot.
5. Over low heat, add diced tomatoes and bacon. Simmer 20 minutes. Add sea salt and pepper to taste.
So...what are you waiting for? Get your copy of Mastering the Art of Progressive Cooking: Soups today...while they're available. Keep an eye out for more in this series in the coming months!