How Soup Connection does its MAGIC!

Have you ever wondered HOW Soup Connection manages to astonish customers from year to year? Soup Connection undeniably makes the finest soups with the most delicate touch. If you are dying to know the secrets, you must certainly stay tuned. But if you can’t take the heat, cover your ears because we will now unleash the secrets that so many have been craving to unravel.

Secret #1: It all starts in the kitchen!

Soup Connection would be as non-existent as the dinosaurs if it wasn’t for the magnificent kitchen held in USU’s very own Aggie Ice Cream building. This is not only where the production happens, but also all of the mistakes. (Yes, even though the soups are ultimately magnificent, we adjust each batch to meet optimal taste bud expectations.) 

Secret #2: One of the keys to perfection is repetition.

Veggies, veggies, veggies. Chop, chop, chop. Yum, yum, yum. Repeat, repeat, repeat.

(Did we mention these are preserved by very attractive dietetic students? Don’t be jealous, it’s okay.)

Secret #3: Drastic times calls for drastic measuring skills.

Each ingredient is measured with precision using a scale or other vital measuring device. Once the correct amount is carefully calculated, the kitchen begins to feel like the inside of a hot air balloon. HOT. Sautéing, boiling, and simmering give each ingredient the mouthwatering taste that only scratch cooking provides. (Cutting boards, pots, pans, steam jacketed kettles. You know, the usual.)

Secret #4: The truth behind about what really happens to the soups.

These may look like ordinary jars. But when they are filled with the outstanding soup that Soup Connection provides, they turn into extraordinary jars. In the spring time, Soup Connection produces about 80-85 quarts of soup EACH WEEK for about 60 shares.

If you were not fortunate enough to purchase a CSA share, hope is not lost! Each week Soup Connection makes 3, 8 quart batches for the famous Aggie Ice Cream Creamery! These soups are preserved and then sold to the public. So… if anyone wants a taste of happiness, head over to Aggie Ice Cream and purchase a bowl of soup that is labeled “Soup Connection.”

Secret #5: Moroccan is Hoppin!

If you don’t believe us, experience the magic for yourself! The Moroccan Lentil Soup is a crowd favorite. Enjoy!!!

Moroccan Lentil Soup

12 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients:

·       2 teaspoons extra-virgin olive oil

·       2 cups chopped onions

·       2 cups chopped carrots

·       4 cloves garlic, minced

·       1 teaspoon ground cumin

·       1 teaspoon ground coriander

·       1 teaspoon ground turmeric

·       1/4 teaspoon ground cinnamon

·       1/4 teaspoon ground pepper

·       6 cups vegetable broth or reduced-sodium chicken broth

·       2 cups water

·       3 cups chopped cauliflower (about 1/2 medium)

·       1 3/4 cups lentils

·       1 28-ounce can diced tomatoes

·       2 tablespoons tomato paste

·       4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed

·       1/2 cup chopped fresh cilantro

·       2 tablespoons lemon juice

Preparation:

1. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
3. Just before serving, stir in cilantro and lemon juice.

http://www.eatingwell.com/recipes/moroccan_lentil_soup.html

Written By: Kristine Knudsen

                    USU Dietetics Junior