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Mid-State Soup Bowl Recipes 2009


African Groundnut (Peanut) Soup      (Printable Recipe)

Winner of the “Most Interesting Award”
Recipe contributed by Rosalie Rodriguez ‘01, Special Assistant to the President for Diversity & Inclusion

½ red bell pepper diced
1 medium sized yam diced
2 stalks celery with leaves diced
1 small yellow onion, diced
1 tomato diced
1 lb cooked chicken (boneless, skinless and just sautéed in olive oil)
1 cup heavy cream or half and half (or milk for less fat and less creamy texture)
2 tbsp flour
½ cup peanut butter
5 cups well flavored chicken stock (for a vegetarian-friendly version omit the chicken and use veggie broth)
peanut or olive oil
salt, black pepper and cayenne pepper to taste
¼ cup chopped dry roasted peanuts for garnish
handful chopped cilantro for garnish

In a heavy stock pot, heat the oil over medium-high heat and add the peppers, onions, and celery. When the onions start to turn translucent (about 2-3 minutes) stir in the yams and cover the pot and turn heat down to medium. Stir-fry the veggies and potatoes until the yams are tender. Stir them often or the yams will burn - keeping the lid on will help the yams to steam and soften. Quickly sprinkle the flour over the veggies and stir up so you start to form a roux, then add the chicken stock. Stir it so it becomes uniform and bring to a boil. When the mixture is boiling, add the peanut butter and turn temperature down to low. Stir until all the peanut butter is melted within. Next add the chicken, heavy cream and tomatoes. Very important! You should not bring the soup back to a boil after you add the cream! Add the salt pepper and cayenne pepper to your taste, if you like it less spicy hold back on the cayenne. Let the soup simmer a minimum of 10 more minutes and serve with peanut and cilantro garnish.

This soup, like most cream soups, only gets better the longer it sits. You can freeze it for up to 1 month and keep in the fridge about 7 days. The more it’s reheated the more the flavors will meld together. I prefer to cook it the day before I am going to serve it and then refrigerate over night. Reheat about 20 minutes over medium low heat, again, being careful not to boil.

WARNING! I do not generally measure anything. The only thing I am certain of here is the peanut butter to stock ratio! The rest is up to you to add or subtract according to your tastes.


Corn Chowda     (Printable Recipe)  

Recipe contributed by Bobbi Albright ’07, Associate Director of Leadership Giving

2 tbsp butter
1 large onion, finely chopped
1 rib celery, finely chopped
5 ½ cups chicken stock
1 ½ cups frozen corn kernels
1 large all-purpose potato, peeled and diced
½ to ¾ teaspoon salt, to taste
1 cup heavy cream
3 tbsp all-purpose flour
black pepper, to taste
fresh dill or parsley for garnish, chopped

Melt the butter in a large saucepan or medium soup pot. Stir in the onion and celery. Partially cover the pan and cook the vegetables over moderate heat for 9-10 minutes, stirring occasionally. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. Lower the heat, cover the pot, and simmer for about 7 minutes until the potatoes are just tender. In a small bowl, whisk together the cream and flour. Stir the mixture into the soup with black pepper. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes. Serve hot, garnished with herbs.


Tortilla Soup      (Printable Recipe)

Winner of the “Best Taste Award”
Recipe contributed by Gabriel Welsch, VP for Advancement and Marketing

1 cup chopped onion
3 cloves minced garlic
6 cups chicken broths
½ cup uncooked white rice
1 tsp chili powder
2 cups corn
3 cups shredded cooked chicken
½ cup chopped cilantro
½ tsp black pepper
¼ tsp salt
1, 14 oz can crushed tomatoes
1 can tomato paste (small)
1 ½ cups chopped avocado (about 2 medium)
3 tsp. fresh lime juice
lime wedges
sour cream
tortilla chips

Heat a large sauté pan over medium heat. Cover with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, chili powder and corn. Bring to a boil. Reduce heat and simmer 15 minutes.
Stir in chicken, cilantro, pepper and salt. Simmer 5 minutes. Remove from heat and stir in tomato, tomato paste, avocado and lime juice. May need to add extra broth if too thick. Serve with lime wedges, sour cream and tortilla chips.


Sausage and Squash Soup       (Printable Recipe)

Recipe contributed by Brandon M. Zlupko '00

1 squash
2 tbsp vegetable oil
1 tsp each of salt and ground pepper
1 lb. of sweet Italian sausage (no casings)
1 onion
6 cloves minced garlic
1 tbsp chopped sage
1 tbsp marjoram
6 cups of chicken broth
1 tsp cider vinegar
½ cut of half & half
optional: add a box of cooked pastine pasta to thicken soup and make more filling

Bake squash and make into a mash. Add vegetable oil and sausage to pot and cook 5 minutes. Add onions and cook for another 6 minutes. Add garlic, sage, and marjoram and cook for 1 minute. Add squash and chicken stock to the mixture and bring to a boil. Reduce heat and simmer low for 30 minutes. Finally, add vinegar and half & half and mix. The soup is ready for serving!


Pumpkin and Black Bean Soup       (Printable Recipe)

Recipe contributed by Sarah Worley ’00, Instructor of Communication, Juniata College

2 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock
1 can (14 ½ ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup heavy cream
1 tablespoon curry powder
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.


Special thanks to all participants for these delicious recipes!