Best New England Soup Factorys Spicy Chickpea And Butternut Soup Recipes

New England Soup Factory Flu Chaser Soup image

Provided by Burger Monster

Categories Clear Soup

Time 4h

Yield 12 Cups, 12 serving(s)

Number Of Ingredients 17

20 garlic cloves, roasted
1 1/2 cups olive oil
1 whole chicken, about 4-5 lbs
3 celery ribs, diced
1 large Spanish onion, peeled & diced
6 carrots, peeled & thickly sliced
2 bay leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons dried mint
2 -3 slices fresh ginger (optional)
3/4 cup fresh lemon juice
1 tablespoon lemon zest
kosher salt
12 cups chicken stock (plus additional, if needed)
2 tablespoons fresh basil, chopped
3 cups rice, cooked (white or jasmine)

Steps:

Roast Garlic.
Preheat the oven to 375º - 400º.
Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
Assemble Soup.
Place the chicken, onion, carrots, and celery in a large stockpot.
Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.

Nutrition Facts : Calories 772.4, Fat 48, SaturatedFat 9.7, Cholesterol 88.5, Sodium 450.9, Carbohydrate 54.6, Fiber 2.3, Sugar 6.4, Protein 29.3

Spicy Chickpea and Butternut Squash Soup image

Provided by Lateshow9

Categories Vegetable

Time 2h

Yield 12 serving(s)

Number Of Ingredients 21

3 tablespoons olive oil
1 large yellow onion, peeled and diced
4 carrots, peeled and sliced
1/2 cup celery, diced
4 garlic cloves, minced
1 lb butternut squash, peeled and diced into chunks
2 cups diced tomatoes, canned
2 cups canned chick-peas, rinsed and drained
12 cups vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup lime juice, freshly squeezed
1 tablespoon ground ginger
1 tablespoon ground coriander
1 cup flaked coconut
1/2 cup brown sugar, packed
1 (14 ounce) can coconut milk
1 teaspoon scotch bonnet pepper, minced
1/2 bunch fresh cilantro, chopped
salt, to taste
ground pepper, to taste

Steps:

Heat a stockpot over medium high heat.
Add olive oil, onion, carrots, celery, and garlic.
Saute for 10 minutes.
Add butternut squash and saute an additional 5 minutes.
Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.

Nutrition Facts : Calories 324.3, Fat 11.8, SaturatedFat 7.8, Sodium 956.2, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 5.4

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 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