Thanks to everyone for participating! We raised $744 and everyone's soups were delicious. If anyone wants to submit their recipes, Martha would love to have them. Just post them or send to me in PM.

boudreaulicious wrote:Thanks to everyone for participating! We raised $744 and everyone's soups were delicious. If anyone wants to submit their recipes, Martha would love to have them. Just post them or send to me in PM.

Very cool. Thanks again, Jen and everyone!

Please post your recipes here, if you don't mind. I'm sure I'm not alone in saying I'd love to make some or all of them.

=R=

xxxx

Avgolemono (a mish mash of several recipes, so I consider this original )

2 quarts concentrated chicken stock (no salt—if salt is in the stock, adjust salt below accordingly)
4 poached/boiled chicken thighs, shredded
4 large eggs
¾ cup lemon juice
2 cups cooked long grain rice
1/3 cup of chopped fresh dill
1/3 cup chopped fresh flat leaf parsley
2 shakes of Spice House Sunny Isles Greek Seasoning blend
1Tbsp to salt (may need more, to taste)
1 tsp white pepper

• Heat stock to a steady simmer (just below boiling). Set aside 1 cup of stock
• In a blender, puree 1 cup of rice with 1 cup of stock, adding more stock as needed to thin to a creamy consistency. Remove the same amount of stock used for the previous rice mix, then add the first rice mix back into the stock pot. Repeat with 2nd cup of rice. Stir so that everything is completely incorporated. Put back into the remaining stock in the pot.
• With an electric whisk, stick blender or hand blender, mix eggs and lemon juice in a medium bowl until foamy and no streaks remain. Whisking continuously, reheat the cup of stock set aside to just below boiling and add it to the egg mix, a couple teaspoons at a time at first (don’t pour too much stock too quickly or you’ll scrambled the eggs), then increasing to a steady stream, until fully incorporated.
• Whisking vigorously, slowly drizzle the tempered egg mixture into the soup pot, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).
• Add shredded chicken and continue to cook until chicken is heated through, about 5 minutes more.
• Reduce heat to medium-low, add dill, parsley, salt & pepper and cook until soup is slightly thickened and velvety and luxurious-looking, about 5 minutes. Remove from heat and season with Greek seasoning, pepper and salt. Taste and if needed, add an additional squeeze or two of lemon. Let sit 10 minutes to thicken up slightly.

Serve topped with a drizzle of olive oil and a sprig of dill or parsley.

I made my soup Vegan, but when I make it just for the fam I usually include beef short ribs which makes it very unctous and delish! Sometimes I also include par-boiled diced potato. This is an original recipe.

Sweet and Sour Cabbage Soup (Grandmother Style) by Elaine Haney
Serves 6 to 8

2-3 pounds flanken or short ribs (optional)
2 tablespoons vegetable oil
1 large sweet onion, cut in half and sliced thin
2 med carrots sliced thin or shredded
1 pound mushrooms of your choice (I like shitake)
1 28 oz can tomato- sauce, crushed or small diced tomatoes
2 pounds cabbage (1 Sm-med), cored and shredded (about 10 cups)
Optional: You can shred the cabbage, remove the very thick ribs, and boil it hard for 2-3 min and then discard the boiling water. Then add the par-boiled cabbage to the soup. This makes it less “gassy” I almost always do this.
2 quarts water or stock of choice (Maybe more)
2 teaspoons salt, black pepper to taste
½ tsp each thyme, marjoram, garlic powder
1 tsp sriracha
1/2 teaspoon freshly ground pepper
1/2 cup or more brown sugar to taste
1/4 cup freshly squeezed lemon juice, cider vinegar or 1 teaspoon fine sour salt to taste
¼ to ½ cup golden or dark raisins to taste
2 pounds potatoes (4 large), boiled and peeled (optional)


1. Sprinkle the meat on all sides with salt, then place it in a heavy, 8-quart pot. Place over medium-high heat and sear until browned on both sides, turning several times. Remove and set aside on a plate.
2. Immediately add the oil and the diced onion. Saute for 5 minutes, until onions are wilted.
3. Add the carrots and stir with the onions for 2 or 3 minutes.
4. Add half the cabbage. Place the meat on the cabbage, then top with the remaining cabbage. Add stock, salt, pepper and sugar. Cover and bring to a boil.
5. Lower heat and simmer, covered, very gently, for 2 to 2 1/2 hours, stirring occasionally, until the meat is so tender it practically falls apart when prodded with a fork. Remove meat and cut into small-medium sized pieces
6. Add potatoes, if desired
7. Stir in the lemon juice and sugar and taste for seasoning, adjusting with additional salt, pepper, sugar or lemon juice, as desired.
8. You can refrigerate the soup overnight, then skim off the hardened fat(if using meat). Reheat the soup.

Advance Preparation: The soup is much better if made a day ahead and reheated. It also freezes very well. In either case, however, its flavor may require refreshing. Taste carefully for salt, pepper, sugar and lemon juice