By Brendan Gochenour, HEAL Treasurer and Chef
Dust off your favorite soup recipes because soup season is on the horizon and the NEST is kicking it off with Lincoln County’s only soup competition, The Empty Bowl.
This event is your chance to show off your grandma’s homemade soup recipe handed down for generations or maybe your own heirloom in the making while supporting a great local organization, Help End Abuse for Life (HEAL). HEAL operates the Nest, the first and only shelter for victims of domestic violence in our area, and provides protection, education and a second chance for women and children.
To top it all off, you also have a chance to be crowned Lincoln County’s Number One “Souper” Cook. Whether you are a home cook or one of the many outstanding dining establishments here in Ruidoso, the winner will be on the radio and in our local newspapers. What better way to brag to your friends (or competition) that your soup is the best!
Soup is one of the oldest ways of cooking. Every culture has at least one type of soup that is as popular as good ole chicken soup in the US. That is the reason it is such a comfort food; it’s in our DNA! We all know that soup is great when you’re not feeling well, and scientists have proven what Moms have known for a long time; that a bowl of homemade chicken noodle soup is a great way to start to feel better when you are under the weather. My wife, who is an OR nurse, says soup is a highly recommended first meal after surgery because it is light and nutritious. So not only is soup a healthy choice for a meal, it’s also a great way to get rid of those pesky leftovers from that huge Sunday meal. Even if you don’t have any leftovers, most people have the ingredients in their kitchen to make a great soup.
Last year’s winner was Paul Kolb with his Mulligatawny soup. This soup is the inspiration of the ‘Soup Nazi’ from the popular television show Seinfeld, and let me tell you all, I would have stood in line as quiet as a mouse for Paul’s rendition of the dish. Sadly, Paul passed June 12th, 2013 after a long battle with cancer. Not only was Paul a grade A+ soup creator, he was a stellar husband to his dear wife Susan and a truly dedicated friend to many. He had a smile on his face at all times, even when they were tough. We miss you, Paul, and are always here for you, Susan!
The Empty Bowl will be held once again at Mountain Annie’s. This Empty Bowl will be Sunday, October 6th at 4:00 p.m. Tickets are $15, which will get you in to taste all of the delicious soup entries and you will also be able to bid on some awesome handmade bowls, all while you’re being entertained by Susan Kolb. The Empty Bowl has grown so much that Jamie and Shirley Estes, being the awesome hosts that they are, are letting use the theater so there will be plenty of room to move around and bid on bowls while you taste all the amazing soups.
We are limiting the soup competition to 15 nonprofessional and 15 professional, so sign up early to get your spot and your chance to show case your soup! If you are interested in entering the soup contest, contact me at 937-8370 to sign up or if you have any questions.
Here is Paul Kolb’s winning soup recipe from last year. I hope you enjoy it as much as we all did!
Mulligatawny Soup by Paul Kolb
Ingredients
- 4 tablespoons clarified butter
- 1 1/2 pounds diced boneless, skinless chicken thighs
- 2 tablespoons garam scratch
- 1 3/4 teaspoons salt
- 1 tablespoon turmeric
- 2 cups small diced onions
- 1/2 cup small diced carrots
- 1/2 cup small diced celery
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 cups peeled, cored and diced Granny Smith apples
- 1 cup peeled and diced Yukon gold potatoes
- 1 cup peeled and diced sweet potatoes
- 1 cup dried red lentils
- 6 cups chicken or beef stock
- 3/4 teaspoons freshly ground black pepper
- 3/4 cup diced zucchini
- 3/4 cup diced yellow squash
- 1 cup tightly packed baby spinach
- 1 (14-ounce) can unsweetened coconut milk
- 1 cup peeled, seeded and chopped tomatoes
- 1 tablespoon apple cider vinegar
- 3 cups steamed white rice
- 1/2 cup toasted, finely ground cashews
- 1/4 cup chopped fresh cilantro leaves
Directions – Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam scratch and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.
While the chicken is cooling, add the onions, carrots and celery to the hot pan and sauté until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and sauté until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.
Happy Cooking and we’ll see you at the Empty Bowl!
Pictured is Chef Brendan Gochenour, who also serves as the Treasurer of Help End Abuse for Life (HEAL)
