SOUPER SUPPER SOUPS FOR A GIRL'S NIGHT OUT........

Recently, I hosted  "Souper Supper for Super Women" at my home and served 
India Spicy Lentil Soup
Blue Cheese Chicken and Rice Soup
Salmon Chowder with Vegetables Galore......

Caesar Salad, French Bread, and Carrot Cake Squares completed the dinner. The first "souper suppers" were held in Boulder, Colorado many years ago, followed by a couple more in Memphis, Tennessee, and this was the second in Franklin/ Nashville, Tennessee. It's a fun way to get a group of friends together for a girl's night out, eat some good food, and laugh a lot.  The recipes for the soups are below........... and of course, all are nightshade free.  

India Hot Lentil Soup

1 cup brown lentils, washed and drained

2-3 tablespoons ghee or coconut oil

1 medium onion, minced

2 – 3 teaspoons fresh ginger, grated

½ cup preserved lemon, minced

2 teaspoons ground coriander

2 - 3 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon white pepper, or more to taste

4-5 tablespoons sweetened grated coconut

1-2 tablespoons brown sugar, to taste

4-5 cups water, more as needed

2-3 teaspoons tamarind concentrate, to taste

3 cups cabbage, thinly sliced

1+ tablespoon nightshade free curry

1 cup cilantro

½ lemon, juiced

Fresh mint, to garnish individual bowls, optional

Salt if needed

Place lentils in soup pan, cover with water, bring to boil and simmer, uncovered about 20 minutes, until tender. Drain well. Heat ghee or oil in a large pot; add onion and ginger, cooking until transparent. Add preserved lemon, cooking for 3-4 minutes, then add lentils and remaining ingredients except cilantro, lemon juice, mint and salt.  Return to boil and simmer for approximately 15 minutes. When done, add cilantro and lemon juice; mix and let stand slightly covered 10 minutes before serving. Individual bowls may be garnished with additional cilantro or fresh mint.

Nightshade free

George made the appetizers for the ladies, which were greatly enjoyed by all. These are delicious and easy to make. Simply place a piece of salmon lox on a favorite cracker. Mix cream cheese with a little fresh lemon and capers, placing a dollop on top of each appetizer. Press slightly, then top with a couple slices pickled ginger and a bit of wasabi cream.

Blue Cheese Chicken and Rice Soup

This recipe came to life when I decided, for some unknown reason, to add blue cheese crumbles to an humble chicken and rice soup. It seems to have worked and I hope you enjoy!  Note:  This hearty soup is good for a large crowd, but would be special for a football afternoon, Christmas Eve or New Year’s Day, or greatly appreciated by a friend who has a cold!  Can be made 1-2 days ahead.  Oh, did I say, this is nightshade free? Serves 16-18

8 cups cooked rice (prepared and set aside)

3-4 tablespoons extra virgin olive oil

1 large onion, chopped

5 garlic cloves, minced

3 quarts chicken stock (reserve one for later)

2 tablespoons dried savory herb mix

1 teaspoon coarse black pepper

3 teaspoons ground sage

1 bay leaf

Sprinkle white pepper, or to taste

Salt, to taste

14 mushrooms, sliced

2 cups celery, sliced

6 cups carrots, peeled and thinly sliced

1 cup frozen green peas

4 skinless/boneless chicken breasts, cut in bite size pieces

Juice of ½ lemon

2-3 cups blue cheese crumbles

Reserve cooked rice.  In a large pot, add olive oil, onion and garlic. Saute until onion is transparent. Add 2 quarts chicken stock with the dried herbs, black pepper, sage, bay leaf, white pepper and salt. Boil 3-5 minutes. Add mushrooms, celery, carrots, and peas, return to boil and simmer about 20 minutes.  Add ½ quart of stock with the chicken breast pieces. Boil, then simmer 10 minutes. Test for salt and other seasonings, adding the lemon juice. Turn off heat and add cooked rice, with additional stock if necessary. While the soup is very hot, add the blue cheese crumbles and blend gently. Serve immediately, or cook and refrigerate. 

 Salmon Chowder

Serves 6-8

1/2 cup butter (extra for finish)

3-6 cloves garlic, minced

¾ -1 onion, coarsely chopped

2 cups celery, sliced

2 cups carrots, in small pieces

3-4 cups baby portabella mushrooms, sliced

2-3 tablespoons dried mix of savory herbs

1 teaspoon sage

Kosher salt and black coarse pepper, to taste

1 quart chicken stock, or more if needed

8 oz. clam juice

4 cups cauliflower, sliced

3 cups frozen corn

2 cups frozen peas

3 tablespoons preserved lemon, minced

4 tablespoons capers

3 cups fat free half and half

3 tablespoons corn starch in 1/3 cup cold water

2-3 cans boneless/skinless salmon and liquids

   (or use fresh salmon or steelhead trout)

1 cup Marsala wine

Crushed whole black peppercorn and white pepper, optional

   

Saute garlic, onion, celery, carrots, and mushrooms in butter until slightly softened. Add dried herbs, sage, salt, pepper, chicken stock and clam juice. Bring to a boil.  Add cauliflower, corn, peas, preserved lemon and cook over medium heat until cauliflower softens and reduce liquid slightly.  Add capers, fat free half and half and simmer 3-5 minutes.  Add corn starch mixture to slightly thicken, then the fish and Marsala wine. (If using fresh fish, cut into small pieces and cook 1-2 minutes.) Adjust seasonings and add a dollop of butter,  crushed black peppercorn and white pepper, if desired. Thin with additional stock if needed. Cover and let the chowder set a couple hours before serving.

Nightshade free

Dear Friends..........Living without nightshade foods and seasonings can be challenging, but with a little planning and changing some of the ingredients in old or new favorite recipes, you can continue to enjoy foods that are delicious and full of exciting flavors. But without the pain that can be associated with tomatoes, peppers, white potato and eggplant. My goal is to give you options on what you cook and eat, and I hope the information you find on my blog is helpful. I'd love to hear from you as well.

All my best wishes!

Caroline