Lentil Soup

1 cup brown lentils
3 cloves of garlic
1 onion, sliced
1 small winter squash, sliced
2 celery stalks, sliced 3" piece of dulse or wakame
6 c. water salt and pepper to taste

Boil and simmer lentils for about 15 minutes. Add sea vegetable and onion. Simmer 15-20 mins. Add celery, squash, and garlic. Simmer 10-15 mins. or until lentils and vegetables are soft and even creamy. Season to taste with herbs and/or salty seasoning.

From: the Quick and Easy Organic Gourmet, by shareholder Leslie Cerier

Kale Potato Soup

1 large onion
1tsp butter
1 clove garlic
2 big potatoes, cubed
1 bunch kale
5 cups stock
pepper to taste.

Sauté onions and garlic, add cubed potatoes and 2 cups of water and simmer till soft. Puree half of the potatoes with the remaining water and combine everything together adding the kale etc., and heat gently. A satisfying soup on a chilly night!

Green Jade Soup

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock
1 ½ tbsp grated fresh ginger root
1 ½ cups thinly sliced carrot rounds
2 cups chopped bok choy
1 ½ cups thinly sliced leeks or onions
4 cups firmly packed chopped spinach
1 cake tofu, cut into ½ inch cubes
salt
chopped green onions
several drops dark sesame oil (optional)

Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes. Bring stock to boil in large soup pot. Add ginger, leeks/onions, bok choy, and carrots. Lower heat and simmer 10 minutes, until vegetables are tender. Drain mushrooms and add soaking liquid to soup. Thinly slice shiitake caps and stir into soup with spinach and tofu, cook 5 minutes. Add salt to taste. Sprinkle with green onions and optional sesame oil. 6 servings.

From: Moosewood Restaurant Cooks at Home

Garden Squash Minestrone

2 tbsp olive oil
1 lg onion
1 lb ground beef
2 cloves of garlic
1 lb zucchini or garden squash
3 carrots
2 stalks celery
8 tomatoes, quartered
4 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp sugar
1/2 cup elbow macaroni
1/4 tsp pepper

Sauté onion, garlic, and beef in olive oil for 5 minutes in a large soup kettle. Add vegetables, stock, and herbs to kettle and simmer uncovered for 1 - 2 hours. Add macaroni and pepper and cook 20 minutes. You can substitute rice for the noodles, and leave out the beef for a vegetarian version.

Fresh Corn and Tomato Soup

½ onion, chopped
1 stalk celery, chopped
dash cayenne pepper
1 whole clove garlic
1 Tbsp oil

5 ears corn (4 cups off the cob)
4 good sized tomatoes
½ cup water
½ tsp salt

(handful fresh cilantro, lightly chopped)

Saute onion, celery, cayenne if desired, and garlic in oil in a heavy 2 quart pan until tender. (This amount of oil will be enough if you keep the heat low and stir frequently).
Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely.
Add corn and tomatoes, water, and salt to sautéed vegetables. Bring to a boil; then reduce heat to low and simmer, covered, until corn is tender, about ½ hour.
The soup is pretty now, but even better if you take your courage in hand and proceed with the next step; puree it all. Return to pot, thinning with a little more water if you want, and correct the salt. Heat, stirring in cilantro leaves just at serving time. Serves 4.

From: Laurel's Kitchen

Borscht (Beet Soup)

2 cups peeled beets (boil enough to loosen skins)
1 1/2 cups carrots
1 cup onion
1 tbsp butter
2 cups vegetable or meat stock
1 cup shredded cabbage
1 tbsp vinegar
salt and pepper

Cube or chop beets, carrots, and onions, and simmer for 20 minutes in stock. Add rest of ingredients and simmer another 20 minutes. Serve with sour cream, cottage cheese, or yogurt.

Bok Choy Soup

1 tsp butter
½ cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken/vegetable stock
2 large potatoes, peeled and diced
2 tsp dried chervil (optional)
2 tsp dried marjoram
1 carrot, peeled and grated
3 oz. Dry vermicelli
salt & pepper

Place butter and ¼ cup water in soup pot, add leeks and garlic and cook slowly until beginning to brown. Add bok choy, broth, and 2 cups water; bring to boil. Add potatoes, chervil, marjoram, and carrot. Simmer for 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. 8 servings.

From: The good-for-You Garlic Cookbook

Arugula and Potato Soup

3 tsp butter
2 onions
2 leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk, 2 bunches of arugula
1/8 tsp ginger
1/8 tsp nutmeg

Saute onions, leeks for about 20 minutes. Add chopped potatoes, broth, ginger and nutmeg. Bring to a boil and allow to simmer partially covered for 30 minutes. Puree half the solids and return to soup. Add milk and bring to a boil. Add steamed arugula and cook an additional few minutes! Serve nice and hot with yummy bread.

Butternut Bevy

1 peeled and cubed squash
5 cups water or stock
4 chopped onions
4 T butter
1/3 cup white flour
3/4 cup cream
thyme to taste
1/2 t. ginger
1 T tamari
pepper

Combine squash and stock and cook for 25 minutes. Saute onions and thyme and add to squash. Puree until smooth and return to soup pot. In a fry pot, melt butter and add flour stirring 3 minutes. Add cream and wisk until blended. add to soup and simmer 25 minutes adding the rest of the ingredients.

You can tell this one is old - from an unknown source on our old website - as this one  is full of dairy, gluten, and fat. Beware - it's delicious!!

Winter Root Soup

2 leeks, washed, trimmed, sliced
4 carrots, sliced
2 turnips, sliced
1 rutabaga, sliced
3 parsnips, sliced
4 tbsp butter
1-1/2 quarts chicken stock or combination water/stock
several thyme sprigs tied together
4 cloves garlic, mashed
pinch cayenne pepper
sea salt and pepper
pinch nutmeg

Melt butter in large, stainless steel pot and add leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hr over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about 1/2 hr until the vegetables are soft. Season to taste.

from Nourishing Traditions, by Sally Fallon.

Beet (and more!) Borscht

2-3 qt beef or veg broth
Olive oil
2 onions, diced
2.5 cups shredded beets
1 carrot, sliced
1 celeriac, cubed small
1 Tbsp dill seeds (ground)
1 bay leaf
Salt & pepper to taste
1 tsp vinegar

Sautee onions in olive oil in lg soup pot, add carrots, celeriac and dill. Mix to incorporate and let cook for about two minutes. Add shredded beet, bay leaf and broth. Simmer for 20 mins or until celeriac and carrots are soft. Serve hot with a dollop of sour cream on top.

For a meatier meal, you can add stew beef. Cut into small cubes and sear it at the beginning of the recipe, and then cook it with the soup.

Recipe from winter shareholder Abby Getman, who says "I was excited by the challenge of using one of the monster sized beets, so I took one more than twice the size of a softball and dreamed up this borscht recipe!"

Cauliflower Soup with Blue Cheese

1 medium cauliflower
1 tablespoon unsalted butter
2 leeks, peeled and sliced
4 thyme sprigs
2 bay leaves
sea salt
freshly ground pepper
4 c chicken or veg stock
1/2 c Blue Cheese cheese
1/3 c creme fraiche
parsley for garnish

Break cauliflower into small florets and set aside. Melt the butter in a large pot over med heat. Add leeks and sautee until translucent. Add cauliflower, thyme and bay. Season with salt and pepper. Pour in the stock, stir and bring to a simmer. Cover and simmer for 20 min, until cauli is very soft. Crumble in the Blue Cheese and stir over a low heat until it has melted. Add the creme fraiche and stir to combine. Pick out the bay and thyme stalks, then blend until really smooth. Return to the pot and reheat gently. Add more salt and pepper as necessary. Serve topped with chopped parsley. Serves four.

From 101cookbooks.com     

Gazpacho

This recipes was contributed by shareholder, Erika Zeros. Especially great when made in advance and chilled well! I added a few notes for variation.
 

Perfect for high summer when the tomatoes are going crazy and it's too hot to cook! If multi-colored tomatoes are available be sure to include a few and chop them for beautiful contrast.

Makes about 10 cups

1 medium-sized cucumber
5 pounds vine-ripened tomatoes
1 medium-sized red onion, diced, about 1 C (white onion or scallions will work)
1 or 2 jalapeno or serrano chilies, seeded and minced.
1/4 C chopped fresh basil (can go with cilantro for a different flavor)
Salt and pepper
2 or 3 T Champagne or white wine vinegar

minced garlic (if desired)

A few basil leaves for garnish.

1. Peel the cucumber, cut in half lengthwise, and scoop out the seeds. Dice and set aside.
2. Peel the tomatoes. (Boiling water method: Score the bottom of each tomato with an X. Drop into boiling water for about 10 seconds, just long enough to loosen their skins. Rinse under cold water to cool them, then slip off the skins.) Cut tomatoes in half and take out the core. Place a mesh strainer over a bowl. Over the strainer, squeeze out the juice and seeds. Save the juice to add to the soup and discard the seeds.
3. Puree half of the tomatoes in a blender or food processor and coarsely chop the rest. Combine all of the tomatoes, tomato juice, onion, cucumber, chilies, and basil in a large bowl. Scoop out about 3 cups of the combined soup and return to the blender to puree. Return puree to the large bowl.
4. Season with 2 teaspoons salt, 1/4 teaspoon pepper, 2 tablespoons vinegar and stir well.
5. Refrigerate and let sit for at least 1 hour before serving, to allow flavors to develop. Add salt, pepper, and more vinegar if needed. Serve chilled. Garnish with fresh basil leaves.

Tip: if the soup is too acidic, add a few pinches of sugar to balance the flavors before serving.

Ratatouille

This recipe comes from one of Brookfield Farm's first apprentices, Nicole, who brought the recipe home from southern France. It is a great July dish, as usually all of the vegetables are available. Serve alongside bread and cheese for a complete meal.

2 T olive oil
1 medium onion, chopped
2 bell peppers, cubed
1 medium zucchini or squash, cubed
1 eggplant, cubed
3 tomatoes, chopped
1 clove of garlic (i like to add more)
fresh parsley, oregano, basil

Saute the onion, garlic and pepper until soft; stir in eggplant and squash; add tomatos and seasoning; cover and simmer for about 30 minutes. Voila! Serves 6.

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