Sweat 1 cup each of diced peeled and diced onion, carrot and celery (Celery does not have to be peeled.)in a heavy bottom pan with 2 tablespoons of butter. After 10 minutes, add the chicken stock and the reserved chicken meat.
About 15 minutes before serving, add noodles. Boil until the noodles are soft. Season the soup well with salt and pepper.
When roasting the chicken you can add to the cavity onions—peeled and quarter onions, blanched Brussels sprouts , peeled and
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Tag Archives: soup
Gingered Sweet Potato & Carrot Soup
Another from Women's Health Magazine
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Directions
Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works best. Scrape out the seeds and chop the flesh.
When the onions
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Ingredients
Directions
1.
Heat oil in large saucepan. Add onion and cook until soft, about 2 to 3 minutes. Add stock plus 2 cups water, then add sweet potato, carrot, and ginger. Bring to a boil, reduce heat, and simmer
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Turnip, Onion And Rice Soup Recipe
Ingredients
- 1½ cups rice, washed
- 2 turnips, washed, quartered
- 4 onions, peeled
- 7 cups water
- 1 cup milk, scalded
- Seasonings to taste
Instructions
- Boil all ingredients together, except milk, slowly for 1 1/2 hours.
- Mash well with a potato masher, add scalded milk and serve.
- If too thick, add more scalded milk.
Curried Apple and Butternut Squash Soup
| 4 tbsp butter 2 cups onion chopped 4 tsp curry powder 2 butternut squash, medium 2 medium apples 3 cups chicken broth 1 cup apple juice Salt and pepper to taste 1 apple or sour cream as garnish | |||
Bacon Chili Corn Chowder by the BBQ Pit
Cool Melon Soup
There are hundreds of melon soup recipes. I like this one, as it has tofu in it and offers more than just pureed fruit. It comes from Bon Appetit, and can be used with our variety of cantaloupes.
Ingredients
- 4 ounces (about 1/2 cup) silken tofu
- 1/4 cup white soy sauce
- 2 very ripe 3-pound melons
- Sea salt
- Sherry vinegar
- 6 tablespoons (3/4 stick) unsalted butter
- 1 medium white onion, halved, thinly sliced
- 1/4 cup lightly toasted Marcona almonds
- 1/4 cup almond oil, preferably extra-virgin cold-pressed
- Fresh herbs, such as chervil sprigs or micro basil
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Ingredient Info
White soy sauce, also known as white shoyu, ismore
Watermelon Gazpacho
Also from Chef Robin Blair comes this tasty summer soup.
Servings: 4
1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh cilantro, plus more for garnish
Kosher salt and freshly ground black pepper
Directions:
In a blender, puree the tomatoes, chile, and 1/2 of the watermelon.
Pour in the red wine vinegar and pulse.
Add the onion, cucumber and dill and season with salt and pepper.
Puree until smooth.
Pour into chilled bowls
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Lemongrass consommé with pea shoot and mushroom dumplings
This recipe is found with great pictures on the whisk and blade. They look really delicious! Here is what our customer Gretchen W says:
Yes, it takes forever and requires a lot of ingredients (although with my herb garden and CSA share I only had to buy the wonton skins, mushrooms and limes to replace the lime leaves, everything else I had on hand). But it's really, really good! The recipe comes from Tal Ronnen's cookbook The Conscious Cook. FWIW, you
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Chicken Soup
This comes from a customer, Jamie B who loves to cook and says: I made a soup, reminiscent of chicken posole with leftovers. I'm a make-it-up-as-I-go cook, so this recipe may not be detailed enough; share it if you like!
1 onion, thinly sliced
3 garlic scapes, chopped
5 carrots, sliced
3 cups of chicken left over from cooking the whole bird, pulled
olive oil
1 cup of corn meal left over from Fresh Fork winter season
1 small can of crushed tomatoes
4-5 cups of chicken stock ( can
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TURNIP SOUP
To begin, keep in mind that none of the measures need to be exact. Add more carrots or a couple of apples, peeled and diced, for a little sweetness.
When peeling turnips use a knife to remove a thick peel as some bitterness rests near the surface—so we are told. If you use a vegetable peeled do a double peel. Peel once, peel a second time.
It is important to have a heavy bottom pan with a lid that fits well.
2-3 TBS
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