Market Basket Soup Recipes

MARKET BASKET SOUP

Steps:

• In a stockpot, heat oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook 5 minutes or until onions are softened. Add garlic, salt and pepper; cook and stir 5 minutes., Stir in stock, beans and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, until vegetables are tender, 20-25 minutes. Add remaining ingredients; simmer 5 minutes more. Discard bay leaves.

FRENCH MARKET SOUP

Steps:

• Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

WINTER MARKET SOUP

Steps:

• Using a fine mesh strainer, rinse the barley under cold, running water. Set aside.Remove and discard the stems of the mushrooms. Slice the caps, set aside.Remove the leafy parts of the kale leaves from the tougher stems. Tear or cut into bite-sized pieces, and set aside.
• Using a sharp vegetable peeler, peel the butternut squash. Cut into 1/2-inch chunks, set aside.Peel and cube the carrot. Set aside.Peel, trim, and slice the garlic cloves. Set aside.
• Set a large Dutch oven or heavy-bottomed pot over medium-high heat, and drizzle in half of the olive oil.Once the pot is hot, add the mushrooms. Saute for a few minutes until slightly softened and light brown in color. Add the kale, followed by the garlic. Stir until slightly wilted. Season with salt and pepper, to taste. Deglaze the pan with the cider vinegar, scraping up any browned bits off the bottom.
• Pour the kale/mushroom mixture onto a plate, set aside.Place the pot back on the heat, drizzle in more of the olive oil, and add the carrots, squash, and pearl onions to the pot. Cook for a few minutes, to add a little color to the vegetables. Add the barley to the pot and stir and toast for a few seconds. Add the white wine to the pot and stir to scrape up any browned bits from the bottom of the pot. Cook until the alcohol has evaporated, about a minute.Add the dried mushrooms to the pot. Cover everything with the mushroom or vegetable stock. Season with salt and pepper, cover, and bring to a simmer. Continue to cook the soup until the vegetables have softened and the barley is cooked, about 25 to 30 minutes.
• Add the kale/mushroom mixture back to the pot, and stir to combine. Taste the soup, and adjust the salt, pepper, and apple cider vinegar, if needed.Ladle the soup into a wide, shallow bowl. Garnish with freshly grated lemon zest, Parmesan cheese, and fresh horseradish. Finish with a few torn leaves of fresh herbs, and serve immediately.

FRENCH MARKET BEAN SOUP

Steps:

• Wash and sort beans.
• Add water to cover beans and soak overnight with the 1 T salt.
• Drain the beans.
• Place in a large soup pot with 1 quart of water, bay leaves and thyme.
• Bring to a boil; reduce heat and simmer, covered for one to two hours.
• Add all other ingredients except chicken and sausage.
• Simmer one to one and a half hours uncovered.
• Add chicken and cut up sausage.
• Cover, and continue to cook until chicken is tender.
• Skin and debone chicken 10 minutes before serving.
• Add the reserved parsley.
• Serve hot with your favorite bread.
• This freezes beautifully.

SMOKY FARMER'S MARKET SOUP (IN A BASKET OR A BOWL)

Steps:

• TO MAKE THE SOUP:.
• If using the ground beef, add 1 tablespoon olive oil to large stock pot, and add beef. Break apart and brown until no longer pink.
• Add (fresh) onions, green pepper and garlic. Sauté until vegetables are soft, but not browned. (If using dried versions, add them when adding the broth and other ingredients).
• Add chili powders, cumin, and smoked paprika to pot. Mix well with meat and vegetables and cook 2-3 minutes until fragrant.
• Add broth, carrots, tomatoes, red peppers, tomato paste, lentils and salt.
• Stir well, cover and reduce heat to medium-low and simmer 40 minutes.
• After 40 minutes, remove lid and bring pot to a rolling boil.
• Add broken linguine and chopped zucchini.
• Cook 10 to 12 minutes, stirring occasionally, until zucchini and pasta are done.
• Serve with a warm loaf of crusty bread with butter, and a simple green salad with vinaigrette dressing.
• TO DELIVER THE SOUP AS MADE:.
• Place the soup in a container that can be heated on the stove. Secure the lid.
• Provide a large ladle and stoneware bowls for serving.
• Add a fresh loaf of bread to your package and deliver to your recipient.
• TO MAKE A SOUP GIFT BASKET:.
• Place the following ingredients in large basket lined with red and white checkered fabric or a bright bandana. Add bandana "cloth napkins" to the basket as an extra touch. Include the recipe card with instructions for cooking the soup. Remember to include the items on the recipe card that the recipient will need to purchase to complete the soup, such as the ground beef, if using.
• 1 small bottle of olive oil, 1 medium onion, 4 cloves garlic, 1 small green pepper, 1 package chicken-flavored bouillon cubes, 1 small container sea salt, 3 large carrots, 1 (15-ounce) can diced tomatoes or two fresh tomatoes, 1 (6-ounce) can tomato paste, 1 (8-ounce) jar roasted red peppers, 1 pound linguine, 2 medium zucchini, and one small container of whipped butter.
• Measure ½ cup French lentils and place in a small glass jar with a lid. Measure the chili powder, chipotle chili pepper, smoked paprika and cumin and place in a small glass jar with lid. Place a brightly colored fabric scrap over the jar lids and secure with raffia, ribbon or a rubber band.
• Add a nice loaf of crusty Italian or Cuban bread to the basket, a large spoon for stirring and a large ladle for serving the soup. To finish, add 2 or 4 rugged stoneware bowls. And wait for the smile YOU will receive when giving the gift of hearty soup.