Paul O’Keeffe, OFM, and his soup (Photo by Dan Horan, OFM).

Br. Paul O’Keeffe, chef-turned-development director, whipped up two more delicious soups for our second Souposium this past Sunday.

If you couldn’t make the event or need some meatless dishes for Lent, here’s how you can make these soups yourself.

Broccoli Cheddar Cheese Soup

Ingredients

  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 3/4 cup chopped white onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock or bouillon
  • 1/2 pound fresh broccoli
  • 1 cup carrots, julienned
  • salt and pepper, to taste
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
Directions
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half . Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Moroccan Lentil Soup

Ingredients

  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 6 cups water or beef stock
  • 1 cup red lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (19 ounce) can cannellini beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1 teaspoon Rus El Hanoot
  • 1/2 teaspoons ground cardamom (optional)
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin (optional)
  • 1 tablespoon olive oil
Directions

  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!