Locals enjoy Soup Sampling Shindig

Allbree Jones enjoys a bowl of soup during the Soup Sampling Shindig last Saturday afternoon.

For those who attended the Saturday Soup Sampling Shindig at the Sharpsburg Community Library last week, the event was a chance to sample a few varieties of a comfort food that helps chase away the winter chill.

Branch manager, Christi Crump decided that one way to welcome the autumn season was to invite the public to stop in for a steaming bowl of cold weather comfort food.

Several local patrons as well as a few folks from out of town attended the event.

Ten-year-old Allbree Jones, from Lexington, spent the weekend with her grandparents, Mr. and Mrs. Raymond Jones and stopped by the library to sample some of the soups.

“All the soups were good but, I really liked the Parmesan Tomato and Spinach,” Allbree said.

Local patron, Diana Shrout Stull enjoyed sampling some tasty soups as well as visiting with some of the visitors from out of town.

If you didn’t make it to the Soup Sampling Shindig you missed out on a fun event but we will share a couple of recipes with you.

Loaded Potato Soup

4 slices bacon, diced

5 tablespoons unsalted butter

1/4 cup all-purpose flour

3-1/2 cups milk, or more, as needed

3 russet potatoes, peeled and cubed

2 green onions, thinly sliced

1 cup shredded cheddar cheese

1/2 cup sour cream

Kosher salt and freshly ground black pepper, to taste

Directions:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with green onion, cheese and bacon, if desired.

Broccoli and Cheese Soup

1 tablespoon butter

1 small onion, diced

1 cup diced carrots

3 cups fresh broccoli

2 cups chicken broth

1/2 teaspoon each thyme and garlic powder

Salt and pepper to taste

2 tablespoons flour

1-1/2 cups light cream

1 cup sharp cheddar cheese

1/3 cup fresh Parmesan cheese

Instructions

In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.

Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.

Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Local patron, Diana Shrout Stull,left, and Library Manager Christi Crump discuss which soup they liked the best. Both agreed they were all very tasty.