In case you haven’t heard, we’re hosting an #ATKQuick Cooking Instagram Challenge! Each week, a winner will take home a copy of our super-speedy, and incredibly time-saving cookbook, The America’s Test Kitchen Quick Family Cookbook. Many of the these recipes require only a handful of ingredients, and all are guaranteed to be on the table in 45 minutes or less. Creamy Spinach Lasagna that bakes in 15 minutes? 3-Hour French Beef Stew in just 45 minutes? We’re talking big flavor, in short order.
Let’s be honest, who has time for fussy weeknight dinners? After a long day at work, picking up the kids, or just plain lack of inspiration, it’s easy to pick up nearby take-out and call it a night. But wait a minute, we’ve got 3 Simple Soup Recipes (and we mean simple) that could be half-done by the time it takes to decide on which restaurant you want to order from. Remember to scroll to the bottom for details on how to participate in the challenge.
The Secret Behind Our Speedy Soups? Frozen Vegetables
Cook 1 minced onion and 2 tablespoons unsalted butter in Dutch oven over medium-high heat until softened, about 5 minutes. Add 2 minced garlic cloves and cook for 30 seconds. Add 1 1/2 pounds thawed frozen broccoli florets and 4 cups low-sodium chicken broth, cover, and simmer until broccoli is tender, about 10 minutes. Puree soup, return to pot, and whisk in 1 cup heavy cream. Return to simmer, then slowly whisk in 3 cups shredded cheddar cheese. Season with salt and pepper to taste. Optional: serve with croutons. Serves 4 to 6.
Cook 1 minced onion and 2 tablespoons unsalted butter in Dutch oven over medium-high heat until softened, about 5 minutes. Add 2 tablespoons grated fresh ginger and cook for 30 seconds. Add 1 1/2 pounds thawed frozen carrot coins and 3 cups low-sodium chicken broth, cover, and simmer until carrots are tender, about 15 minutes. Puree soup, return to pot, and add 3/4 cup whole milk and 1/4 cup orange juice. Reheat gently and season with salt and pepper to taste. Serve with minced fresh chives. Serves 4.
Cook 1 minced onion and 2 tablespoons unsalted butter in Dutch oven over medium-high heat until softened, about 5 minutes. Add 3 minced garlic cloves and 2 teaspoons curry powder and cook for 30 seconds. Add 4 cups low-sodium chicken broth and 1 1/2 pounds thawed frozen cauliflower florets, cover, and simmer until cauliflower is tender, about 10 minutes. Puree soup, return to pot, and whisk in 1/2 cup half-and-half. Reheat gently and season with salt and pepper to taste. Serve with chopped fresh cilantro. Serves 4 to 6.
HOW TO PARTICIPATE
Visit the Community Page on The Feed every Tuesday to find the new Quick Cooking Instagram Challenge Theme. Then get cooking, and share a photo through your personal Instagram account, mentioning @TestKitchen and using the hashtag #ATKQuick in your caption. Once you’ve published the photo on Instagram, it’s up to our judges here at the Test Kitchen to pick a winner. Participants will be judged on 25% creativity/artistic ability and 75% originality of their recipe’s photo.
The deadline for entries will be at 11:59 P.M E.S.T. Monday, January 28th, 2013, and we’ll be selecting a winner that Tuesday morning. No limit of entries. The challenge is limited to residents of the Continental US who are 18 years and older as of January 15, 2013. The decisions made by the judges at America’s Test Kitchen are final.
Be sure to check back every Tuesday to see who has won the past week’s challenge, and for the current week’s theme.
THIS WEEK’S WINNER
We were thrilled with the amount of submissions to our #ATKQuick Instagram Challenge! Our winner this week was @ajuchemdaudt! She won a copy of our America’s Test Kitchen Quick Family Cookbook. Be sure to check out this week’s theme There’s an Appetizer for That, and thank you for participating!