by Cynthia Tintorri
January 31, 2012
If this keeps up, they'll have to change the name to "Hampton WINS!" The culinary students and alumni representing Northampton Community College's Hampton Winds restaurant took top honors for a third straight year at ArtsQuest's Souper Bowl III, held on Saturday, January 28, at SteelStacks in Bethlehem.
Over 25 area restaurants entered 50 soups into the competition for "soup-remacy" at the sold-out event. Funds raised benefit the ArtsQuest's Arts Education fund.
Under the guidance of chef/instructor Susan Roth, the Hampton Winds team prepared Cheddar Apple Beer Soup -- which took first place in the Best Vegetarian category and third place in the "Overall" category -- and a unique dessert entry called "Turtle" Soup, which placed second overall.
Meghan Singer, a culinary alumna and intern, was responsible for the idea and preparation of the "turtle" soup -- which had no turtle in it, but was really caramel, chocolate ganache, and pecans. "We got a lot of comments like, 'Wow! What a great soup!' and 'I could lick the cup!'" Chef Roth says.
Team members also included Bill Casaceli, Dan Haddon, Keith Huylebroeck, Dori Kichline, Tyler Ritz, Nick Sandt and Stephen Stech.
Want to try creating this sumptuous soup at home? Here's the recipe, kindly shared by Chef Sue.
Cheddar Apple Beer Soup
1- 2 cans beer (they used Yuengling)
2 quarts vegetable stock
2 TB minced garlic
2 sweet potatoes, peeled and diced
2 ribs celery, diced
1 large onion, diced
2 granny smith apples, peeled and diced
2 carrots, peeled and diced
4 russet potatoes, peeled and diced
2 tsp fresh thyme leaves
1 cup cider or apple juice
Simmer all of the above until tender. Puree in blender or use an immersion blender, adding while blending:
2 cups of shredded cheddar cheese
2 cups half-and-half or cream
salt and pepper if needed
Garnish with small diced apples and a drizzle of cream or sour cream.
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