My fellow furloughed co-workers and I met last week for a soup swap. Between the four of us we had three delicious soups, a loaf of bread, and a salad; but not many leftovers!
Carole made a NYTimes recipe: Mushroom-Spinach Soup with Middle Eastern Spices. It had a delicious almost smoky taste and great texture due to coarsely pureeing the mushrooms. I am definitely making this one.
Alison brought a Curried Lentil Soup with chutney butter. She used two types of green lentils and the juice of 2 lemons for a tangy curried lentil soup. The interesting addition was a dollop of chutney butter on top!
I made Red Lentil and Pumpkin soup. You can find the recipe in our Dec 7th, 2016 post.
The swap was a great way to taste some new soups. If the plan is to have some to take home, you really need to double the recipe since by the time we all tasted the soups, there really wasn’t much left to take home! We’ll get it right next time!