Best New England Soup Factorys Lamb And Barley Soup Recipes

New England Soup Factory's Spicy Chickpea and Butternut Soup image

Provided by winkki

Categories Coconut

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 cups finely chopped onions (I use much less!)
1 cup celery (minced or diced)
2 cups carrots, sliced
6 cups butternut squash, peeled and cut into chunks
2 cups canned tomatoes, diced
4 quarts well-flavored vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup fresh lime juice
2 cups canned chick-peas
1 tablespoon ginger
1 tablespoon ground coriander
1 teaspoon minced scotch bonnet pepper
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 tablespoon fresh cilantro, chopped
1 teaspoon coconut extract

Steps:

Heat olive oil and garlic in a large heavy stockpot.
Sauté 1-2 minutes.
Add onions, carrots and celery.
Sauté 10-15 minutes.
Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

New England Soup Factory's Sweet Potato Chicken Barley Soup image

Provided by winkki

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 large Spanish onion, peeled and diced
3 cloves garlic, minced
1/2 cup celery, diced
3 cups carrots, sliced
2 parsnips, grated
4 large sweet potatoes, peeled and diced
1 1/4 cups pearl barley
2 1/2-3 quarts chicken stock
3 cups chicken, poached and diced
1/4 cup freshly chopped dill
kosher salt
fresh ground black pepper

Steps:

New England Soup Factory's Creamy Wild Mushroom Soup image

Provided by winkki

Categories Vegetable

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

1 large Spanish onion, peeled and diced
1 cup diced celery
1 tablespoon salted butter
3 garlic cloves
1 lb shiitake mushroom
2 large portabella mushrooms
1/4 lb chanterelle mushroom
2 -3 large potatoes, peeled and quartered
6 -8 cups chicken stock
4 ounces light cream
kosher salt, to taste
fresh ground black pepper
2 teaspoons fresh thyme
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce

Steps:

Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
Slice all of the mushrooms together and set aside 1/2 cup for garnish.
Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
Add the stock; bring to a boil.
Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
Puree in blender, return to pot.
Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
Add the mushrooms to the soup and stir well.

New England Soup Factory's Spinach and Zucchini Bisque image

Provided by winkki

Categories Spinach

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons salted butter
1 1/2 cups onions, diced
1 1/2 cups celery, diced
1 small fennel bulb, thinly sliced
1 tablespoon chopped garlic
1 3/4 lbs zucchini, in large chunks
2 large potatoes, peeled and diced
6 cups vegetable stock or 6 cups chicken stock
1 lb firmly packed spinach leaves
1 cup heavy cream
1 nutmeg
salt and pepper
4 medium leeks, thinly sliced
2 tablespoons olive oil
salt and pepper

Steps:

Begin the roasted leeks:.
Preheat the oven to 450 degrees.
Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
Add zucchini and potatoes; mix well.
Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
spinach wilts.
Puree in batches in a blender.
(To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
Return the puree to the pot.
Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.