THANK YOU!
Virtual SOUPer Bowl
Scores for the Light House
The 15th Annual SOUPer Bowl fundraiser brought in $2911 for the Light House Homeless Prevention Center, almost doubling our initial goal of $1500. Thank you to all who supported this online cause.
Although we are wrapping up our event you can still support the Light House. The need is there every day. Learn more about their mission and how you can help at annapolislighthouse.org/
But wait…there’s more! Winter still has a long way to go before we feel the warmth again, so continue to enjoy the soup recipes below. They’re good for the soul!
Mark your calendars for February 6, 2022, when we hope to see you in person at Heritage Baptist for the 16th Annual SOUPer Bowl Lunch for the Light House.
Chef Neal Langermann, Blackwall Barn & Lodge
Chef Neal Langermann, Blackwall Barn & Lodge, shares his Butternut Squash Soup recipe to raise money for the Light House - Homeless Prevention Support Center Enjoy the recipe below
Chef Neal Langermann, Blackwall Barn & Lodge
Butternut Squash Soup
Yields 3 1/2quarts
Ingredients
3 pounds butternut squash
4 ounces unsalted butter
1/2 pound yellow onion cut julienne
1/2 pound carrots
cut into 1/4 inch rounds
2 each granny smith
apples peeled and core removed
1/2 ounce rubbed sage
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
2 quarts chicken stock
1 cup heavy cream
1 tablespoon kosher salt
1/2 cup honey
Directions
In a small sauce pot over low heat melt the butter. Add julienne onions and sauté until softened. Add carrots, butternut squash and apples. Add chicken stock and cream. Bring to boil and allow to simmer for 15 minutes until vegetables are soft. Add seasonings. Blend using a food processor, beurre mixer, or blender. When soup is blended, serve hot, or transfer to a container to cool in refrigerator. To re-heat, place in pan and bring to a boil over medium heat.
Jo Ann Mattson, Executive Director at The Light House
Katharine Kagel’s Posole Stew
"I fell in love with this stew when I had it at her restaurant, Cafe Pasqual’s in Santa Fe. This recipe is slightly adapted."
Serves 6-8 as a main course
2 packages (3/4 pound each) dried posole or fresh frozen posole (also known as hominy or pozole)
10 ounces pork shoulder, trimmed of fat and cut into 1 inch cubes (optional)
2 cups green chile salsa
6 cloves garlic, or more to taste, finely minced
1 white onion, finely diced
4 dried New Mexico chiles, or more to taste, rinsed, stemmed, seeded and coarsely chopped (or you can do what I do and get some tins of Hatch chile from Trader Joe’s.)
2 tablespoons chile powder
2 teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon red pepper flakes
2 teaspoons kosher salt, or to taste
6 quarts water
If using fresh-frozen posole, rinse it well under cold water. Place all ingredients in large pot and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the kernels have opened and are tender, 2 1/2 - 5 hours, depending on the type of posole you are using. Add water as needed to keep the posole just covered with liquid. When the stew is ready, the consistency should be that of a thick soup.
Adjust to taste with more garlic, dried red chile, and salt before serving.
"If I’m feeling really decadent, which I usually am, I ladle the soup over a bowl of crushed tortilla chips and shredded cheese. And top with guacamole. Just sayin’..."
Carol Burchette shares her GF Hamburger Soup
Gluten free, my friend! Today Carol Burchette shares her GF Hamburger Soup recipe to raise money for the Light House - Homeless Prevention Support Center See the recipe below and make your online donation to the Light House at heritageloves.com/souper-bowl THANK YOU!
Carole Burchette, Light House Board Member and
HBC affiliate representative
Carole’s Hamburger Soup (Gluten Free)
(Serves 11)
2 ½ lbs ground chuck (can use regular ground beef)
1 large Onion, diced
2 ribs Celery, diced
3 cloves Garlic, minced
1 14 ½ can whole tomatoes
3 cups Beef stock (or 3 cups water mixed with 1 ½ tsp Beef Soup Base), plus more as needed
1 yellow Bell Pepper, seeded and diced
1 red Bell Pepper, seeded and diced
4 Carrots, peeled and sliced on the diagonal
5 red Potatoes, cut into chunks
3 tbsp Tomato Paste
Salt and Pepper to taste
½ tsp Parsley
½ tsp Oregano
¼ tsp Cayenne
Directions:
In a large pot over medium-high heat, brown the meat with onion, celery and garlic, stirring frequently, until nice and brown- 10-15 minutes. Remove from heat and drain off as much fat as possible.
Return the pot to the heat and add remaining ingredients. Stir to combine and bring to a boil.
Reduce the heat, cover, and simmer for 15-20 minutes, until potatoes are tender but not mushy.
Notes: This soup is somewhat thick. If you prefer it to be soup-ier, add 1 to 2 cups of beef stock or water.
Chef Zachary Pope's Baked Potato Soup
Our Virtual SOUPer Bowl fundraiser for the Light House - Homeless Prevention Support Center kicks off a week of celebrity soup recipes with a crowd favorite: Chef Zachary Pope's Baked Potato Soup.
Chef Zachary Pope
Ingredients:
4lbs of Russet Idaho Potatoes (about 7 medium sized potatoes)
3oz Vegetable Oil
1oz Kosher Salt
1C. Heavy Cream
4C. Whole Milk
1 Yellow Onion (minced finely)
1T. Garlic, fresh chopped
1t. Crack Black Pepper
‘Loaded Baked Potato’ garnishes
Procedure:
Clean the potatoes thoroughly in a clean sink
Leave the potatoes in the sink and dowse with your vegetable oil
Use the kosher salt to place a coating on the potatoes
Place the oiled & salted Potatoes on a cookie pan. Then place the pan in a 300o oven for 1 hour- until potatoes are fully cooked, but NOT dried out
Remove Potatoes from oven and allow them to cool
In a medium to Large stock pot, Add all your ingredients together EXCEPT for the Black Pepper, and turn on a Medium heat setting on the range top.
When Potatoes are cool enough handle, begin to cut each potato in to a large dice (¾” x ¾” x ¾”). ** Be sure to use ALL the potato skin with all its salty goodness**
Place your diced potatoes, salty skin & all, in the pot with your aromatic milk mixture
Simmer (175o) for 1 hour, vigorously stirring frequently with a wooden spoon
The mixture in your pot should thicken as you stir and break-up the starchy potatoes
Taste your soup. Then decide if it needs a little more of any particular ingredient
Add your Black Pepper at the end as you please.
Taste your soup again to make sure it makes you smile and warms you from the inside out.
Serve with garnishes appropriate for topping any ‘Loaded Baked Potato’ such as Sour Cream, Butter,
Cheeses, Bacon, Scallions, Chives, Hot Sauce, Grilled Chicken, Ham….
Enjoy and Share your soup
Ms. Vicki’s Taco Soup
It’s National Homemade Soup Day! One of our all-time favorite home chefs, Vicki Robertson, shares her Chicken Taco Soup recipe today to help raise money for the Light House - Homeless Prevention Support Center See the recipe below and please donate at heritageloves.com/souper-bowl
Vicki Robertson's Chicken Taco Soup
(makes 8-10 servings)
2 tsp vegetable oil
2 lbs boneless skinless chicken breasts, cut into ½ inch pieces
1 (1 oz) package taco seasoning mix
2 green bell peppers, diced
2 (32 oz) cartons chicken broth
3 (10 oz) cans diced tomatoes with green chiles
2 (16 oz) cans pinto beans, rinsed and drained
1 (7 oz) can corn with bell peppers
2 cups shredded sharp cheddar cheese
Garnishes: sour cream, shredded cheddar cheese, chopped green onion
In a large stockpot or Dutch oven, heat vegetable oil over medium-high heat. Add chicken and taco seasoning and cook, stirring frequently for 5 minutes or until browned. Stir in bell peppers, and cook, stirring frequently, for 5 minutes or until peppers begin to soften. Stir in broth and next 3 ingredients, and bring to a boil. Reduce heat and simmer for 30 minutes.
Remove from heat and stir in cheese until melted. Top servings with sour cream, cheese and green onion.
Mayor Gavin Buckley’s favorite soup
What's Annapolis Mayor Gavin Buckley’s favorite soup? Recipe below. Online donations to benefit the
"One of my Aussie favorites, from Chef Jamie Oliver (jamieoliver.com). Serves 4."
Ingredients
Extra virgin olive oil
4 rashers of smoked streaky bacon
1 small bunch of spring onions
250 g red-skinned potatoes
4 corn on the cob
1 x 300 g fillet of smoked haddock , skin off, pin-boned, from sustainable sources
3 fresh bay leaves
3 sprigs of fresh thyme
1 litre organic chicken stock
150 ml single cream
200 g peeled cooked prawns
1 x 150 g pack of large matzo crackers , or similar
Preparation:
Finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes, stirring occasionally.
Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you. I like to roughly mash one side of it, then mix it through.
Roughly break a few crackers into each bowl, ladle the chowder on top.
Enjoy!
Creamy Crab Soup from the Light House Bistro
Creamy Crab Soup from the Light House Bistro menu! Please consider a "thank you" donation to support their mission.
Light House Bistro's Creamy Crab Soup
Ingredients:
1 each White or Yellow Onion, chopped
2 lbs Yellow Squash, quarter lengthwise and remove seeds. Roughly chop.
2 large Russet Potatoes, peel and roughly chop.
1 each Leeks, white part only
2 stalks Celery, white part
2-3 quarts Chicken Stock
Salt
2 cups Heavy Cream (optional)
3 tbsp Butter
1 lb Lump Crabmeat, picked through to ensure no shells
Preparation:
Sweat the vegetables in butter.
Add chicken stock to JUST cover all the veggies. Simmer until all of the veggies are cooked through.
Puree then season with salt and white pepper.
Return to pot (strain) then add cream, simmer and heat through.
Add crab meat and gently stir to warm.
Pastor Scott and Stephanie Shelton- Zuppa Toscana Soup! Recipe
SOUPer Bowl favorite soup recipe from Pastor Scott and Stephanie Shelton- Zuppa Toscana Soup! Recipe below. Donations appreciated support the mission of the Annapolis Light House. Thank you!
Zuppa Toscana Soup
"This is a favorite in our family! We got this recipe from Alex at The Defined Dish and it is a whole30 take on a soup from Olive Garden. We cook up a double batch. It’s perfect on a cold winter day and even better leftovers! Enjoy!" - Scott & Stephanie
INGREDIENTS
2 strips bacon, diced medium
1 cup yellow onion, finely diced
1 lb hot Italian sausage (if you buy it in the links, you can remove from casing) (chicken or turkey sausage is okay to use, also!)
4 cloves garlic, minced
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp arrowroot flour
32 oz. carton of chicken broth
1 tsp Italian seasoning
2 cups peeled russet potatoes, cut into 1/2-inch cubes
4 cups chopped lacinato kale, ripped from stem (or one bunch)
1 cup Nut Pods Original Dairy-Free Creamer
1 tbsp nutritional yeast
2 tbsp lemon juice (or the juice of 1 lemon)
INSTRUCTIONS
Heat a large pot or dutch oven over medium heat. Add bacon pieces and cook, stirring occasionally, until bacon is just crispy. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate and set aside. While reserving the bacon fat in the the pot.
Add onion, garlic, salt, pepper and sausage into the pot. Cook, breaking up meat with back of spoon, until cooked through, or no longer pink. About 4-5 minutes.
Add arrowroot into the sausage mixture and stir until well incorporated into the meat mixture. While stirring, slowly pour in chicken broth. Bring the soup to a boil.
Reduce heat to simmer, add the Italian seasoning, chopped kale and potatoes. Cook, covered, until potatoes are tender, 10 to 15 minutes.
When the potatoes are tender, remove the lid from the pot and stir in the creamer, nutritional yeast, and lemon. Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.
Serve in bowls topped with the cooked bacon bits. Enjoy!