Smoky Farmers Market Soup In A Basket Or A Bowl Recipes

FARMERS MARKET SOUP

Steps:

• Place all the prepared vegetables and canned tomatoes in a large stock pot and cover with water or broth by a couple of inches.
• Bring to a bowl, then reduce the heat to a simmer and cook for an hour or two until all of the vegetables are almost tender.
• Add the beans, fresh herbs, Italian seasonings, and season with salt and pepper.
• Continue to cook until everything is tender.
• Serve warm with your topping of choice.

FARMERS MARKET VEGETABLE SOUP

Steps:

• In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
• Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
• Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
• Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
• Taste. Often (especially if leaving the tomatoes out) I'll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
• If broth tastes bland, it probably needs salt and acid ????
• Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) - a delicious way to finish the soup!

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.

SMOKY VEGETARIAN POTATO SOUP

Steps:

• Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

FARMERS SOUP

Steps:

• thaw all meat and start a large pot of water simmering.
• slice potatoes into sizable cubes and carefully place into water.
• bring water to a rolling boil.
• time to start your meat.
• one at a time cook your beef, bratwurst, and bacon in a single pan making sure to save all grease.
• check potatoes, when they are softer but still firm enough to hold shape take the water off of the burner and then pour through a strainer catching potatoes.then pour cold water over them until they cool to room temperature or less.let rest.
• pour milk, butter, and water into a medium pan. keep on low heat making sure to stir continuosly to avoid burning.
• pour olives into a strainer and wash. after washing olive juices out dry thoroughly.
• check that butter is melted.
• put potatoes, meat, grease, and olives into your milk base.
• add seasonings, I prefer garlic and onion powder with oregano but you can use whatever you like.
• bring to a light boil bubbling throughout.
• enjoy.