Broth Brings Us Together

We Came. We Stirred. We Slurped.

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This week the ENC ladies did what we do best: turned a simple idea into an absolute moment. 

Enter BROTH BRINGS US TOGETHER.Our very official, very unserious soup flight tasting. Six soups. Tiny bowls. Big opinions. And honestly? Not a single dud in the lineup. 

We each brought a favorite (or an obsession of the month), creating a flight that ranged from light + herby to creamy, spicy, and borderline life-altering. 

Here’s your peek at the full soup spread. Consider this your personal invitation to recreate the magic at home. Make one, make all six, or just admire our commitment to cozy season. 

Around here?
Soup isn’t just a meal. It’s a personality.

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Channing's: Butternut Squash

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Ingredients:

• 1 large butternut squash, cubed
• 1 tbsp minced sage
• 1 minced scallion
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp cayenne
• olive oil
• salt & pepper

How to:

Roast 25min @400deg:

Blend with 3 cups water until smooth

Add:

• 1 can unsweet coconut milk
• 2tbsp butter

Garnish:

• Roast whole sage leaf (1/bowl) in butter & top with flaky salt
• Roasted pepitas topped with flaky salt

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Elizabeth's: Mrs. Duffy Soup

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Ingredients:

• 1 can black beans
• 1 can kidney beans
• 1 can corn
• 2 cans fire roasted tomatoes
• your fav taco seasoning
• 1 tbsp vinegar
• 1 can full of water

How to:

• Rinse and drain the beans.
• Pour all contents into a big pot
• Add water and heat
• Option to use chips as a big ole spoon for an extra crunch ;)

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Lanya's (mom's): Palpena

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Ingredients:

• Lentils
• A little bit of rice
• Palpena aka Purslane
• Cumin powder
• Salt
• Beef broth
• Tomato Paste

How to:
Wash + chop the purslane

Over medium heat add olive oil + sauté purslane for a few minutes

Add in about a tablespoon of tomato paste and mix

Add a small amount of rice + about 1/4 cup of lentils

Season with salt and cumin

Pour in the beef broth (about 4 cups)

Stir well, cover + bring to a boil  for about 25 - 30 min stirring occasionally until rice + lentils are tender

Top off with lemon juice and serve!

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Ellyse's: Roasted Tomato

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Ingredients:

• A big pile of ripe tomatoes (mix of large + small works beautifully)
• An onion or two
• A handful of garlic cloves
• Fresh herbs (thyme, oregano, basil, rosemary — whatever’s on hand)
• Olive oil
• Salt, pepper, chili flakes (optional, but delightful)
• A few aromatics for the base: carrot, celery, shallot, or onion
• Tomato paste (just a spoonful)
• A splash of white wine (optional)
• Broth of your choice
• A parmesan rind (if you have one — highly encouraged)
• Heavy cream or coconut milk (for richness, totally optional)
• Something bright: balsamic vinegar, lemon juice, or both
• Fresh basil for finishing

How to:

1. Start with tomatoes and give them heat. Grab whatever tomatoes look the happiest. Halve the big ones, toss the little ones in whole. Add an onion, some garlic, herbs you love, olive oil, salt, pepper, maybe a pinch of chili flakes.

Roast everything hot and fast until the tomatoes collapse, the edges caramelize, and the house smells like an Italian vacation you deserved.

2. Build a soft, savory base. In a pot, warm butter and oil. Add whatever aromatics you’re working with — diced carrot, celery, onion, shallot. Sauté until they soften and smell sweet.

Stir in tomato paste until it darkens. Add a splash of wine if you’re cooking with it; let it reduce.

3. Bring it all together. Add your roasted tomatoes, onions, and squeezed-out garlic. Pour in enough broth to loosen things. Drop in a parmesan rind if you’ve got one.

4. Blend until it becomes silk. Remove the rind. Blend until velvety. Add cream or coconut milk if you want it lush. Taste and adjust with salt, balsamic, lemon, basil — whatever rounds it out.

5. Customize the mood.

• Spicy: more chili.
• Cozy: more cream.
• Bright: more herbs, more acid.
• Earthy: roasted garlic, paprika.
• Extra luxe: olive oil drizzle or shaved parmesan.

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Marly's: Loaded Baked Potato Soup

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Ingredients:

• 2.5 - 3 lbs of Yukon Gold Potatoes
• 12oz. of bacon, chopped
• 2 Tablespoons butter
• 1 yellow onion, diced
• 5 cloves of garlic, minced
• 1/3c of all purpose flour (or swap to 1/4 corn starch to be gluten free)
• 1 Cup of heavy cream1-2 Cups milk (depending on how many potatoes used)
• 4 Cups of chicken stock
• 1 Tablespoon salt + pepper, give or take
• 1 tsp cayenne, give or take
• 2 Cups sharp cheddar cheese, shredded
• 1 bunch of green onions, chopped,

How to:

• Cut all potatoes into small cubes and set aside
• In a 7 1/4 Quart Dutch Oven, medium heat
• Cook bacon about 12 minutes, then set aside
• Remove most of the bacon grease, add butter
• Add onion in, scraping the bacon flavor, cook 5 minutes
• Add garlic in, cook about 30 seconds
• Add flour in and mix
• Cook a few minutes
• Add heavy cream, cook 1-2 minutes
• Slowly add milk in while stirring
• Slowly add chicken stock
• Season with salt, pepper and cayenne
• Add potatoes and bring to a boil for about 10 minutes
• Simmer on medium-low heat for an additional ~30 minutes or until potaoes are soft
• Turn off heat  **If going gluten free, check here if you need to make thicker with a corn starch slurry (if so, combine 1 T water + 1 T corn starch in a separate bowl and add to the soup, mixing well. Should thicken within a couple of minutes. Repeat as necessary)
• Add cheese, bacon and green onions and mix *save some for topping if you like to garnish

Garnish with sour cream + toppings and anything else you'd usually eat on your baked potato

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Jessica's: Mushroom Soup

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Ingredients:

• 2 Cups chicken stock (homemade or with gelatin preferred)
• 1 lbs Cremini Mushrooms
• 1/4 lbs white or Mushrooms of choice
• 1/2 cup dry white wine
• 2 tsp dried dill
• 2 tsp fresh thyme/ 3-4 tsp dried
• 2 tsp paprika
• 1 tbs Worcestershire
• 3/4 cup whole milk
• 1/4 cup sour cream
• 1/2-3/4 diced onion
• 1/2 stick butter unsalted

How to:

• Slice all veg - keep mushrooms separate
• In sauce pan and in dutch oven sweat onions in butter and small pinch of salt- proportionately in to ratio of mushroom type.
• Sauté Mushrooms, small pinch of salt, till they have gone soft and released liquid. Do not brown or go to far.
• Remove smaller batch of mushrooms from heat and reserve.
• In main pot add wine, stock, herbs, Worcestershire.
• Scrape bottom and simmer till liquid is reduced to half.
• Reduce heat and add milk.
• Blend to desired texture.
• Return to low heat.
• Taste and adjust seasoning (salt, pepper, herbs).(Optional, add pinch of chicken bullion)
• Turn off heat and add sour cream along with reserved mushroom slices.
• Serve with additional sour cream (thinned with a little milk) and chives or other garnish.

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