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Searched for: soup

Hot and Sour Soup with Spring Vegetables

by Market Chef Heather Hartman Serves 4 to 6 Ingredients 6 cups vegetable stock 1 thumb sized piece ginger, peeled and sliced into big rounds 1 cup mushrooms, sliced (shitake or cremini are lovely) 1 cup snow peas or sugar snap peas, sliced 2 cups fresh greens, rough chopped (spinach, kale, or chard) 1 cup…  Read More

Broccoli Cheese Soup

by Market Chef Heather Hartman Serves 6 Ingredients 2 tablespoons unsalted butter or extra virgin olive oil 1 medium yellow onion, roughly chopped (about 1 cup) 2 garlic cloves, thinly sliced Pinch cayenne pepper 1 tablespoon salt 2 pounds broccoli (one large head, or 2 small), florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and rough chopped…  Read More

Curried Squash Soup

by Market Chef Jenny Breen, from Cooking Up the Good Life Serves 8 to 12 Squash is a winter flavor that is simply not to be missed. The winter squash is a staple in the cold north, as it should be. It is hearty, beautiful and depending on the squash, the flavors vary from mild…  Read More

Chilled Summer Melon Soup with Kombucha

by Chef Heather Hartman 8 servings  Ingredients 1 (about 2 pound) honeydew or cantaloupe melon, peeled, seeded, and cut into small pieces ¼ cup fresh mint 3 limes, juiced Pinch of salt 1, 16 oz. bottle of kombucha, chilled    Method Combine melon, mint, fresh lime juice, and salt in a blender.  Blend until smooth. …  Read More

Wild Rice and Mushroom Soup

by Jeremy McAdams, Cherry Tree House Mushrooms serves 3-4 Ingredients 8 oz. shiitake mushrooms – cleaned, stemmed & chopped (Cherry Tree House Mushrooms) 1/2 cup wild Rice (Northern Lakes Wild Rice) 1 Tbsp. butter or olive oil (Valli Dell’Etna Olio) 1 medium onion, chopped (Stone’s Throw Urban Farm) 2 celery stalks or small celery root,…  Read More

Summer Melon Soup

By Chef Heather Hartman Serves 6 Ingredients 3‐4lb. melon (muskmelon, watermelon, or cantaloupe), remove skin and seeds, cut into chunks 1 can (15oz.) coconut milk 2 tbsp. lime juice 1 jalapeño pepper, diced 2 tbsp. fresh mint and basil, torn to make small bits Salt and fresh cracked pepper to taste. Water or sweet wine…  Read More

Chilled Tomato Soup with Cucumber and Basil

By Chef Heather Hartman Serves 6 Ingredients 1 medium red or white onion, peeled and coarsely chopped 3 lbs ripe tomatoes, peeled and chopped 1 large carrot, coarsely chopped 3 large garlic cloves 3 tablespoons red wine vinegar (you can also use fresh lemon juice) Salt and freshly cracked black pepper to taste 2 tablespoons…  Read More

Black Bean Soup

By Brenda Langton, spoonriver restaurant  Serves 6 – 8 Ingredients: 2 15 oz. cans  black beans, drained and rinsed, or 3 cups cooked beans (make sure to sort through beans before cooking and remove debris) 4 cups vegetable or chicken stock 4 cloves garlic, chopped 1 onion, diced 1 Tbsp. olive or vegetable oil 2…  Read More