"Soup of the Americas" cook-off on October 8, 2018

Soup of the Americas 2018

WHEN: Monday, October 8, 2018Entry Form 2018
WHERE: Library Main Floor
TIME: Soups will be served to the public @ 12:00 Noon
ENTRY DEADLINE: Friday, October 5th


Enter your family favorite soup featuring 2 ingredients unique to the New World to win!  New World food examples include Corn, Potatoes, Cranberries, Chocolate, Vanilla, Maple Syrup, Pumpkin, Chilies, Allspice, Black beans, Turkey.  Soups will be judged by popular vote and Chef’s Choice.

401 TavernVoting will close at 12:45 PM, followed by a professional soup demonstration by Chef Aaron Duvall from the 401 Tavern at 1:00 PM.  We will announce the winners of both the People's Choice and chef's Choice following this presentation.

 

Prizes:
Chef’s 1st - $50 Gift certificate to the 401 Tavern - Jenn Beigel, Turkey Chili
Chef’s 2nd - $25 Gift certificate to the 401 Tavern - Stacy Mazur, Lasagna Soup
People’s 1st - $50 Gift certificate and gift basket to Philbrick’s Fresh Market - Josiah Howard, Cream of Potato & Corn Soup
People’s 2nd -$25 Gift certificate to Seacoast Soups - Djamel Hafiani, Seafood Chowder

Soup of the Americas Winners 2018

Pictured Winners: Djamel Hafiani, Stacy Mazur, Josiah Howard with assistant Annika Howard, and Jenn Beigel

Winning Recipe - Cream of Potato and Corn Soup

Ingredients:
1 1/2 Cups Frozen Corn
10 Cups Chicken Broth
½ Cup minced Onion
½ tsp Salt
¾ tsp White Pepper
2 8oz blocks of Cream Cheese
Bacon Bits
Shredded Cheddar Cheese

Directions:
Boil potatoes, corn, onion, salt, and pepper in chicken broth until tender. Reduce heat to low. Cut cream cheese into chunks and add to soup. Stir often until cream cheese melts. Serve hot with bacon and shredded cheese sprinkled on top

Italian Wedding Soup by Chef Aaron Duvall, courtesy of the 401 Tavern

Ingredients:

8 - 10 pieces bone-in chicken thighs / legs
2 heads escarole, thin sliced
2 medium white onions, julienned
2 qt. Swanson (or equivalent) chicken stock
1 small box orzo
6 whole carrots, small dice
6 stalks celery, small dice
1 lb. ground beef rolled into small balls
5 eggs, hard boiled and chopped
2 chicken bouillon cubes

Place chicken in a pot with water enough to cover to a depth of 2 inches.  Boil until cooked through (about 20 minutes) and remove from water.  Chill chicken to room temperature and reserve broth.  Pull chicken meat and cut into soup-sized pieces.  Combine escarole, onions, carrots and celery with cut chicken and add to broth along with the chicken stock and bouillon cubes.  Simmer for 2 hours, while preparing hard boiled eggs and rolling the meatballs out to around 1 - 2 oz. each.  After the 2 hours is up, add meatballs and chopped hard boiled eggs and simmer for an additional 1 to 2 hours. Add cracked black pepper to taste and serve with cooked orzo and shredded Parmesan cheese as desired.

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