25 Feb Subset’s four recipes to close out soup season
As winter begins to come to a close, this weekend is an opportune time to formally begin closing out the chilly months as we move into spring.
And here at Subset we think soup, much like a digital advertising campaign, tastes best with quality ingredients, a well-thought out recipe, and the patience to let it all simmer together.
Broccoli Cheddar Soup (4-6 servings)
Soup is the ultimate comfort food, it instantly warms you up and makes you feel better. Broccoli cheddar is no exception. From the liquid gold of cheddar cheese sauce to the nutritiousness of the veggies you can’t go wrong with this soup. This recipe is best served with fresh hot french bread for dipping, or if you are feeling extra indulgent, a bread bowl!
— Claire, Delivery
1 white onion diced
2 large carrots shredded (or a bag of pre-shredded)
1 large crown of broccoli diced
4 tablespoons butter
4 tablespoons flour
2 cups chicken or vegetable stock (more if you enjoy a thinner consistency)
4 cups heavy cream
2 cups sharp cheddar cheese, but measure with your heart
Salt and pepper to taste
– In a large pot over medium heat add the butter and onions until translucent. Stirring frequently
– Add flour and cook until onions are evenly coated.
– Add both chicken stock and heavy cream and mix well.
– Once thickened add cheddar cheese and allow to fully melt
– Toss in your carrots and broccoli and simmer until soft
– Season with salt and pepper
Thai Chicken Curry Soup (6-8 servings)
Many of the best soups are served hot (temperature), but only the best of the best are both hot (temperature) and hot (spicy).
This Thai chicken curry soup checks both of those boxes. Flavorful, fragrant, and ready for all your favorite garnishes this lightly creamy curry soup is full of fresh ingredients and flavor.
— Jake, Creative
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, sliced
10 oz. chicken (breasts or thighs)
5 tablespoons Thai red curry paste
3 garlic cloves minced garlic
2 tablespoons grated ginger
8 ounces fresh mushrooms, sliced2 cans coconut milk
1 tablespoon fish sauce
8 cups chicken broth
2 tablespoons brown sugar
¼ cup lime juice
1 teaspoon red pepper flakes
12 oz rice noodles
Optional: lime wedges, cilantro, green onions – to garnish
– In a large pot over medium heat add the butter, olive oil, onion and red pepper until softened. Stir occasionally.
– Add chicken pieces, cook until opaque.
– Add in curry paste, stir to combine.
– Add garlic, ginger and mushrooms.
– Add chicken broth, fish sauce, coconut milk, brown sugar, lime juice and pepper flakes.
– Pour over rice noodles to soften.
– Add garnish(s) and serve. Season with salt, pepper and Sriracha sauce.
Montana’s Best Tomato Soup (4-6 servings)
4Bs, a Montana restaurant chain, has arguably the best tomato soup on the planet. The Subset team will happily treat any visitors to a hearty bowl of it (best accompanied by a grilled cheese sandwich. But to hold you over until you get to Montana, try this attempt to recreate the iconic recipe at home.
And again, a grilled cheese to go along with it is HIGHLY recommended.
— Matt, Founder
32 oz tomatoes (diced)
1 cup chicken broth
8 tablespoons butter
¼ onion chopped
2 tablespoons sugar
1 teaspoon baking soda
2 cups heavy cream
– In a large pot over low heat, mix tomatoes, broth, butter, sugar, onions, and baking soda.
– Simmer over low heat for at least 1 hour.
– In a separate pot heat cream over low heat, do not scorch.
– Once cream is heated, combine to tomato mixture, and serve.
Lentil Potato Soup (4-6 servings)
Nutritious, delicious, and packed full of flavor, this Lentil Potato soup is the perfect go-to recipe for a cold evening. Hearty enough to eat on its own, and a crowd pleaser amongst adults and kids alike. And bonus points, it is vegan friendly!
— Madison, Accounts
2 tbsp vegetable oil
3 cloves garlic — minced
1/4 cup diced onion
2 tbsp tomato paste
1/4 cup tomato sauce
1 1/4 cups lentils
12 oz potatoes — cut into bite sized pieces
2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
1/2 tsp oregano
4-5 cups water or vegetable stock for more flavor
– Heat oil in a large pot. Add onion and cook for 1 minute. Add garlic and carrots. Cook for 2-3 minutes, stirring frequently.
– Add the tomato paste, tomato sauce and lentils. Cook for 1 minute. Add potatoes. Pour 4 cups of water on top. Add salt, pepper, thyme, and oregano.
– Cover and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked, and potatoes are tender.
– Taste and add more seasoning as desired.
Easy 2-Ingredient Cinnamon Soup
As the name suggests, this 2 ingredient recipe takes a slightly different approach on traditional soups than my fellow coworkers picks. If you find yourself reading through this recipe and feel a sense of controversy, ask yourself, “What is soup?” I encourage you to open your mind. This weekend feel free to take the stress out of the kitchen, kick back on the couch, and enjoy this quick but delicious whole grain soup.
— Hyleh, Accounts
1 ½ Cups of General Mills Cinnamon Toast Crunch
1 Cup of 2% Milk**substitute milk for favorite non-dairy options
– First, and it is important that you do this step first, pour roughly 1 ½ cups of Cinnamon Toast Crunch into your favorite bowl.
– Then you will take your choice of milk and distribute 1 cup evenly over the dry ingredients. You know your soup better than I do, so if you feel you need more or less, adjustments can be made according to your desired soup consistency.
– And lastly, put your 2 ingredients away, find a comfortable spot to eat your soup, and thank yourself for not only fueling your body, but doing it in the easiest and most efficient way possible.
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