{"id":8702,"date":"2013-01-31T00:01:01","date_gmt":"2013-01-31T05:01:01","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=8702"},"modified":"2013-01-30T23:16:24","modified_gmt":"2013-01-31T04:16:24","slug":"at-home-with-gch-souppalooza-week-5","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/01\/31\/at-home-with-gch-souppalooza-week-5\/","title":{"rendered":"At Home with GCH – SoupPalooza Week 5"},"content":{"rendered":"

Here on our At Home with GCH<\/i>\u00a0 blog, Monday\u2019s are usually focused on healthy but oh-so-yummy!<\/i> recipes.\u00a0 But this week, I get to visit with you on Thursday!\u00a0 This past Monday, our Christi put forth a challenge<\/strong> that you just might want to take part in…check it out!<\/p>\n

Christi’s Pantry\/Freezer Challenge<\/a><\/p>\n

We are continuing to celebrate soup, soup, <\/i>and soup <\/b>since this is National Soup Month!\u00a0 Now this week\u2014since SOME of us are gearing up for Super Bowl Sunday with all of the eating attached to the watching\u2014we are making <\/i>Cheese &\u00a0Cider Soup, with a Spicy Popcorn topping<\/em> as well as a hearty Black Bean and Sausage Soup<\/em>.\u00a0 These are my contributions to the “Soup”er\u00a0 Bowl buffet!<\/p>\n

Cheese & Cider Soup w\/Spicy Popcorn\"2013-01-29<\/a><\/span><\/strong><\/p>\n

2 slices bacon, diced
\n1 medium onion, small dice
\n1 large Yukon Gold potato, peeled and cut into \u00bc-inch dice
\n1 medium carrot, minced
\n1 large\u00a0Granny Smith apple, peeled and diced small
\n1 heaping teaspoon chopped garlic
\n2 tablespoons all-purpose flour
\n1+1\/2 cups apple cider
\n3 cups chicken stock
\n1 cup filtered water
\n1 can (12 ounce) evaporated milk
\nPinch cayenne pepper (add up to 1\/8 teaspoon if you enjoy the heat!)
\n4 ounces sharp\u00a0Cheddar cheese, shredded (I also use Gouda)
\n1 tablespoon minced fresh thyme leaves (if using dried, use 1 tsp)
\nKosher salt and freshly ground black pepper, to taste<\/p>\n

Fry the bacon in a large stockpot or Dutch oven over medium heat until crisp, 5-10 minutes. With a slotted spoon, transfer the bacon pieces to a paper towel-lined plate to drain, and set aside.<\/p>\n

Add the onion to the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, apple, and garlic stirring continuously for about 1 minute, or until the garlic is fragrant.<\/p>\n

Dust the flour across the vegetables and stir to coat the vegetables; cook for approximately 2 minutes until the mixture JUST begins to brown on the bottom of the pot.<\/p>\n

Gradually whisk in the cider, water, and chicken stock;\u00a0increase the heat to medium-high. Bring to a boil, then immediately reduce the heat to medium-low; simmer uncovere<\/strong>d until the vegetables are cooked, approximately\u00a030-40 minutes. Stir occasionally; you will see the liquid begin to thicken slightly.\u00a0 When the potatoes yield to gentle pressure (done!), whisk in the evaporated milk and bring back to a very gentle simmer. Stir in the cayenne (if using) and the thyme, and then slowly add in the cheese stirring JUST until the cheese melts.\u00a0 Remove from heat.\u00a0 Carefully taste for additional seasoning, if necessary.\u00a0 Ladle into bowls or mugs; serve immediately\u00a0with Spicy Popcorn<\/em> on the side.<\/p>\n

Spicy Popcorn<\/strong><\/span><\/p>\n

In a small bowl, mix:
\n1\/4 teaspoon kosher salt
\n1\/4 teaspoon ground black pepper
\n1\/4 teaspoon garlic powder
\n1\/8-1\/4 cup grated parmesan cheese<\/p>\n

Simply prepare your popcorn in the manner you prefer (you will need about 2 cups).\u00a0 As soon as it is done popping, IMMEDIATELY sprinkle 2 cups of popped popcorn with the seasoning mixture.\u00a0 Stir gently.\u00a0 Serve alongside your Cheddar &\u00a0Cider Soup<\/em> along with the bacon bits you prepared in the beginning.\u00a0 Enjoy!<\/p>\n

\u00a0_________________________<\/p>\n

OK!\u00a0 Onto our second soup this week, Black Bean and Sausage Soup<\/em>.\u00a0 This has a decidedly Mexican flavor so top it with some chopped avocado and red pepper…or a simple guacamole.<\/p>\n

Black Bean and Sausage Soup\"soup\"<\/a><\/strong><\/span><\/p>\n

1\/2# Italian sausage meat, hot or sweet\u2014your choice*
\n1 small onion
\n2 heaping tablespoons chopped garlic
\n1 (14-15 ounce) can diced tomatoes with<\/i> juice
\n2 cups broth
\n2 cups filtered water
\n3 cans (14-15 ounce) black beans, drained and rinsed with warm water**
\n2 tbsp sun-dried tomatoes packed in oil, chopped and drained (optional)
\n1 teaspoon EACH: dried oregano, chili powder, cumin
\n1 teaspoon chipotle<\/i> chili powder (optional)
\n1\/8-1\/4 teaspoon cayenne (optional)
\nKosher salt & freshly ground black pepper
\n1 small red pepper, seeded and chopped small<\/p>\n

Add a small amount of oil to stockpot; heat over medium-high and then saute the sausage meat and onion together for approximately 6-7 minutes.\u00a0 Stir in chopped garlic and stir continuously for 1 minute.<\/p>\n

Then add in tomatoes, broth, TWO (2) cans of the black beans, and all of the seasonings. Bring to a boil, reduce heat to medium-low and simmer, covered, for 30 minutes allowing for flavors to meld.<\/p>\n

Remove from heat.\u00a0 Take approximately 1 cup of the beans and tomatoes out of the soup and add to the reserved can of black beans.\u00a0 Using a blender or an immersion blender, CAREFULLY puree, making as smooth as possible.\u00a0 Add back into hot soup and stir well.\u00a0 Ladle into bowls or mugs.\u00a0 Serve immediately.<\/p>\n

I like to serve this soup with the following toppings, letting everyone make their own choice of how to\u00a0finish off\u00a0their mug of soup:<\/p>\n