Makes 6 Servings A hot bowl of chicken soup nourishes more than just our bellies, and this recipe is the perfect way to share your warmth and good cheer. Substitute vegetable broth and cooked black beans for the chicken for your vegetarian friends and family.
Corn and Squash Soup
Makes 4 to 6 servings The basil is a nice bright flavor in this quick and easy broth, but you can use whatever herb you may have on hand. Substitute zucchini for the yellow squash, if necessary. We like to serve this with puréed roasted peppers or sun-dried tomatoes, if […]
Corn Chowder With Chiles & Monterey Jack Cheese
Makes 6 servings Ingredients 1 quart corn kernels, fresh or frozen 1 cup heavy cream 2 slices bacon, minced 1 onion, medium, finely diced 1 red bell pepper, finely diced 1 celery stalk, finely diced 1 garlic clove, minced 1 1/2 quarts chicken broth 3 yellow potatoes, peeled and diced […]
Cream Of Broccoli Soup
Makes 8 servings Ingredients 2 lb broccoli, separated into stems and florets, stems peeled 1/4 cup olive oil 1 medium yellow onion, chopped 1 leek, white and light green parts, chopped 1 celery stalk, chopped 1/4 cup all-purpose flour 6 cups vegetable stock or chicken broth 1/2 cup heavy cream, […]
Cream of Mushroom Soup
Makes 8 servings More “exotic” varieties of mushrooms, such as cremini and oyster, work well in this soup, as do regular white mushrooms. Use a combination or a single variety, depending on your taste and what’s available. You may also opt to season the soup with a touch of sherry […]
Cream Of Tomato Soup
Makes 8 servings Ingredients 2 tablespoon olive oil 1 1/2 cups chopped yellow onion 1 tablespoon chopped garlic 1 quart vegetable stock One 28-oz can plum tomatoes 1 cup heavy cream Kosher salt, as needed Ground white pepper, as needed Basil chiffonade, as needed Directions Heat the oil in a […]
Farmer’s Delight Puréed Soup with Garden Gremolata
MAKES ABOUT 10 CUPS Preheat the oven to 425°F. Market Basket Options Vegetables (cooking times will vary and consistency may need to be adjusted): cauliflower, fennel, Romanesco, sweet or regular potatoes, carrots, celery root, squash (winter or summer), mushrooms, cooked legumes, tomatoes, bell peppers, broccoli, asparagus
Gazpacho
Makes 8 servings This is a very simple, straightforward, no-frills gazpacho recipe. It is tangy and fresh, with a full-bodied texture thanks to a generous pour of olive oil. Experiment with proportions to find your perfect balance. Ingredients 4 pounds tomatoes, cored and chopped 2 cups chopped green pepper 2 […]
Greek Egg and Lemon Soup (Avgolemono)
Makes 6 to 8 servings Add shredded chicken, sausage, cooked beans, or even some frozen veggies, like peas, to this soup to stretch it a bit. Substitute vegetable broth for the chicken broth, if you prefer. Ingredients 6 cups chicken broth 1/3 cup long-grain white rice 4 eggs, separated Salt […]
Ham Bone and Collard Greens Soup
This hearty southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally meant as a means to get the most meals out of a ham, but we have developed this recipe using a smoked ham hock (which should be available from your supermarket) so you […]
Manhattan Clam Chowder
Makes 2 quarts
Matzo Ball Soup
Ingredients Matzo Balls 1 3/4 cups matzo meal 6 eggs, beaten 1 cup water 2 teaspoons salt 2 teaspoons finely ground pepper 1/2 cup Schmaltz, melted, or vegetable oil or melted butter 8 cups Chicken Broth Salt, to taste Freshly ground black pepper, to taste 2 carrots, sliced into coins […]