Archive | Soup

Jerusalem artichokes are not artichokes, but tubers in the sunflower family.

Jerusalem Artichoke Soup, Gratin and Purée

A ray of sunflower to brighten your plate

Jerusalem artichokes are not artichokes, but tubers in the sunflower family.

Jerusalem artichoke. Sunchoke. Sun root. Earth apple. Whatever you call it, this earthy vegetable, the tuber of a species of sunflower, is a world traveler.

Enjoyed by Native Americans long before Europeans came to this part of the world, the Jerusalem artichoke was taken to Europe in the 1700s and quickly gained popularity. (The name Jerusalem artichoke, incidentally, has nothing to do with Jerusalem. It is said to be a corruption of the Italian word for sunflower—girasole.) Jerusalem artichokes continue to be an important part of French cuisine and are used throughout Europe. They are traditionally made into a distilled spirit in Germany. More locally, look for Sunchoke Brandy from KOVAL, the Chicago-based distillery.

Jerusalem artichokes form below the soil during the summer and fall, winter over well and are plentiful at Michiana farmers markets from February through May. They cook up into velvety soups and nutty baked dishes. (Note: Jerusalem artichokes contain inulin, which some individuals find difficult to digest. Start by eating small amounts.)

Selecting: Look for firm, crisp Jerusalem artichokes with smooth skin and no black … Read More

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Know Your Peas and Quinoa

Inspired and Creative Vegetable Recipes and More from Acclaimed Chef Deborah Madison

Vegetable Literacy

Ten Speed Press, 2013 

One of my favorite cookbooks in recent years is the gorgeous Vegetable Literacy by the wonderful Deborah Madison. I had the pleasure of taking a cooking class with Madison many years back and her thoughtful, balanced approach to preparing food was as evident in the kitchen as it is in this book. (I still make her delicious turnip soup regularly.)

Madison is a master of flavor combinations, building complex and incredibly satisfying food out of seemingly simple ingredients. The same can be said about Vegetable Literacy, which takes the humblest of vegetables, like the Jerusalem artichoke, and turns them into something good enough to serve to company. Madison’s cookbook is a must for vegetarians and a treasure trove for home cooks wanting to increase their creativity and knowledge about vegetables. Highly recommended.

—Maya Parson, Edible Michiana editor

 Sun Choke Bisque with Pumpkin Seed Oil and Sunflower Sprouts

Recipe from Deborah Madison, Vegetable Literacy Serves 4 to 6

For those of you unsure about Jerusalem artichokes, a soup is a good place to start. The final soup is puréed, so you don’t … Read More

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beer soup

Cooking with Beer

Who says you can’t have beer for dinner—
or dessert?

  Photography by D. Lucas Landis  

Cooking with beer is as simple as using wine or stock. In Belgium and Britain, where little wine is produced, beer is often used for cooking. When braising with beer, think about balancing its bitterness with fat, salt and something sweet like caramelized onions or carrots. It really doesn’t matter which beer you use—as long as it is bitter.

—Jennifer McLagan, from Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes, Ten Speed Press, September 2014

Beer Soup

Though this soup is simple, its flavors are surprisingly complex. The beer and the well-toasted bread add bitterness, while the cream balances them. Don’t forget freshly grated nutmeg; it adds to the flavor. Followed by cheese (a good cheddar, perhaps) and a salad, it makes a light dinner.

Serves 4 generously

4 cups beef stock, preferably homemade
1 cup amber beer
⅔ cup whipping cream
1 tablespoon dark rye flour
Sea salt
Black pepper, freshly ground
Nutmeg, freshly ground
4 slices country-style sourdough bread, well toasted

Pour the beef stock, beer and cream into a saucepan. Place over medium-low heat and bring to a gentle … Read More

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Ginger and Turmeric Coconut Soup

Michiana-grown ginger and turmeric from Clay Bottom Farm (Goshen, Indiana) inspire a warming Southeast Asian-style soup. (Look for ginger at the farm’s stall at the Goshen Farmers Market in late September. Ginger can be purchased fresh and then frozen for use through the fall and winter. (Clay Bottom is not growing turmeric this season.)

Serves 4–6 as an appetizer or 2 as a main course  

2 inches fresh ginger, grated (about 1½ tablespoons)

2 shallots, diced (about ½ cup) 2 large garlic cloves, sliced thin

2 inches fresh turmeric*, grated (about 1½ tablespoons)

1 tablespoon fresh lemongrass, finely sliced

2–3 fresh red chilies, sliced

1 teaspoon dried coriander 2 (13½-ounce) cans coconut milk

Zest of 1 lime or two Kaffir lime leaves

1 tablespoon lime juice, about 1 lime

2 star anise, whole 1 tablespoon brown sugar, packed

½ tablespoon soy sauce 1 teaspoon salt

1 bunch of mizuna greens, bok choy or spinach (about 2 cups), chopped

1 large potato, peeled and cubed (about 1 cup)

5 medium carrots, thinly sliced at an angle (about 2 cups)

2 cups chicken broth 2 cups water ½ teaspoon of fish sauce (optional)

Place the ginger, shallot, garlic, turmeric, lemongrass, chilies and … Read More

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Chestnut Soup


This warming soup is popular in the chestnut-growing regions of France. Enjoy it freshly made on a cool winter evening, or freeze it for a quick dinner during the week.

Serves 6

1 pound chestnuts

2 tablespoons butter

5 shallots (about 1 cup), peeled and diced

1 carrot, peeled and chopped

2–3 large turnips (about 2 cups), peeled and cubed

1 teaspoon salt

4 1/2 cups chicken broth

1/8 teaspoon nutmeg

4–5 stems fresh thyme

1/2 cup whole cream

Score each chestnut with an X. Place in a large pot and cover with water. Boil for 10–15 minutes, until skin begins to peel back. Remove from the water and peel while they are still hot. (They will be very hot, so be careful not to burn your fingers.) 

In another medium-size pot, place the butter, shallots, carrots, turnips and salt over medium heat. Place the lid on the pot and sweat the vegetables for 5–10 minutes, until they are soft—don’t allow them to brown.

Add the chestnuts, chicken broth, nutmeg and thyme to the pot. Cook for 35–40 minutes, until the chestnuts are tender. Remove the thyme stalks and puree the soup mixture.

Adjust the seasonings.

Serve with a Read More

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Dandelion Greens in Cream with Bacon



Dandelion Greens in Cream with Bacon


Photo by D. Lucas Landis


Serves 4 to 6 as a side. This dish pairs well with simple roast chicken and some crusty bread.


2 tablespoons unsalted butter

1 onion, halved and thinly sliced

¾ teaspoon salt

1 bunch dandelion greens (about 7 cups) washed and chopped*

1½ cups heavy cream

4 slices bacon, cooked and sliced into small pieces

⅛ teaspoon curry powder

Lemon juice


In a heavy pan with a lid, melt butter. Add onions and salt; cover. Cook the onions on low heat for 40 to 45 minutes, stirring regularly. The onions should not be overly brown and will become soft and sweet.

Prepare an ice bath for the dandelion greens. Fill a medium-sized bowl with water and ice. In a saucepan, boil water and add the dandelion greens. Cook for 1 to 2 minutes, until dark green. Take the greens out of the water and place them in the ice water. Drain the greens with a colander, squeeze out the excess water and set them aside.

Remove the onions from the pan. Add the heavy cream and reduce by a third over medium heat. … Read More

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Recipe by Victoria Wesseler, creator of the food blog Going Local.

For the broth

2 carcasses from deep-fried
Bourbon Red Turkeys (or substitute oven-roasted ones)
10 quarts of cold tap water

Place the carcasses and the water in a large soup pot over high heat. Bring to a boil and lower the heat to medium. Simmer for 2 hours, skimming off foam as necessary.

Remove the carcasses from the pot, place in a bowl and allow to cool. When cool enough to handle comfortably, remove the meat from the bones and reserve the meat for the soup. Discard carcasses.

Line a large fine-mesh strainer with 3 layers of cheesecloth and place it over a 4-cup glass measuring cup. Ladle the broth through the strainer into the measuring cup. This will remove any bits of turkey skin and other unwanted debris from the broth. Store the strained broth and shredded turkey in separate glass or plastic containers in the refrigerator.

Makes about 10 quarts of stock.

For the noodles

2 large eggs
1 teaspoon salt
1⅓ cups all-purpose flour plus a few tablespoons extra for dusting your rolling surface

Beat eggs and salt together in a medium-sized bowl. With a … Read More

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2 pounds whole butternut squash or pumpkin, baked and puréed
1 tablespoon butter
2 cups peeled and chopped pears
2 leeks, chopped
1 medium onion, chopped
½ cup celery, chopped
1 bay leaf
2 teaspoons curry powder
½ teaspoon cinnamon
2 cloves garlic, minced
4 cups vegetable broth
1 cup apple cider
Salt to taste

Melt butter in a soup pot. Add pears, leeks, onions, celery and bay leaf. Sauté for 10 minutes. Stir in curry powder, cinnamon and garlic. Sauté another minute. Add squash, broth, cider and salt. Stir well. Add more liquid, if needed. Simmer for 30 minutes, stirring frequently. Remove bay leaf. Blend with stick blender. Serves 6 to 8.

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from Simply in Season copyright 2009 Herald Press

This is, without a doubt, my favorite summer soup. It is chock-full of vegetables and my boys gobble it up like it’s the best thing they’ve ever tasted. It’s a recipe you can be lenient with, depending what vegetables you have on hand.

2 T. butter
2 medium zucchini, chopped into bite sized pieces
1 medium onion, chopped
2 t. fresh parsley, chopped
1T. fresh basil, chopped
⅓ c. flour
¾ t. salt
½ t. pepper
3 c. water
3 chicken or vegetable bouillon cubes
1 t. lemon juice
2 c. tomatoes,chopped
1 ½ c. evaporated milk
2 c. corn
2 c. cheddar cheese, shredded
¼ c. Parmesan cheese, freshly grated

Melt butter in soup pot over medium heat. Add zucchini, onion, parsley and basil. Saute until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, evaporated milk and corn. Return to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving add and … Read More

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