Winter Market Soup Recipes

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.

ITALIAN STYLE WINTER SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.
• Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.
• Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.

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.

ROASTED WINTER VEGETABLE SOUP

Steps:

• With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
• Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
• Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
• Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
• While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
• Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.