Edible Berkshires

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Soup

Parsnip Purée

1 pound parsnips, peeled and medium sliced
   (Chef sources from Mighty Food Farm, Pownal, VT.)
1 onion, peeled and chopped
5 cloves garlic, peeled
3 cups whole milk

Place vegetables in a saucepan. Cover with milk. Bring to a boil. Continue cooking until parsnips are fork tender.

Cool mixture for 10–15 minutes. Place vegetables into a blender with 1 cup of milk; purée on high until very smooth. Add additional milk if needed.

Carrot Ginger Pear with Coconut Milk Soup

carrotGingerSoup

By Executive Chef Shelly Williams

Serves 6–8

6 medium organic carrots, washed, large dice
2 tablespoons rice oil or coconut oil
½ cup minced shallots
2 tablespoons grated fresh ginger
3 medium pears peeled and chopped (Compost the cores.)
14 ounces organic coconut milk
Salt and pepper to taste
Optional: ¼ cup apple cider

Place carrots in stockpot; cover with cold water. Cook until fork tender. Strain carrots, reserving carrots and carrot water separately.

Heat oil in stockpot and add shallots; cook until translucent. Add ginger and pears and cook until pears are soft. Add reserved carrots and coconut milk. Simmer for 30 minutes uncovered.

Purée with stick blender or in food processor return to pot, adding carrot water to desired consistency.

Salt and pepper to taste. To sweeten, add apple cider.

Optional garnish

¼ cup pear, diced
2 tablespoons cilantro, chopped
2 tablespoons pine nuts
1 tablespoon fresh lime … Read the rest

Sweet Corn Chowder

sweetCornChowder

Recipes from Soup Night © Maggie Stuckey, used with permission
from Storey Publishing, North Adams, MA

Serves 4–6

5 bacon strips, diced
1 small leek, trimmed and thinly sliced**
2 teaspoons fresh thyme or winter savory, or 1 teaspoon dried
Salt and freshly ground black pepper
2 large russet potatoes, peeled and cubed
2 cups milk
2 cups cream
2 cups corn kernels, fresh or frozen (preferably fresh)

Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off all but 2 tablespoons of the bacon fat.

Add the leek, thyme, and salt and pepper to taste and sauté until the leek is softened, about 5 minutes.

Stir in the potatoes, milk and cream, and bring to a gentle simmer over medium heat. Simmer (do not boil) until the potatoes are tender.

Add the corn and continue to simmer until the corn … Read the rest

Soup

soup2 tablespoons olive oil
2 onions, chopped
4–5 carrots, peeled and coarsely chopped
5–6 parsnips, peeled and coarsely chopped
4–5 celery stalks, peeled and coarsely chopped
2 cloves garlic, minced
½ cup white wine
2½ quarts chicken stock
6 cups kale, chopped

In a soup pot, heat the olive oil over medium heat. Add the onions, carrots, parsnips, celery and garlic, sauté for 5–10 minutes, until onions are soft and veggies are a little golden. Add the white wine and cook for a few minutes and then add the chicken stock. Bring to a boil and then simmer over medium heat. Add the kale. While that’s simmering, make your meatballs.

Meatballs

2 pounds ground turkey
2 tablespoons fresh parsley, minced
1 tablespoon fresh oregano, minced
1 egg
½ cup Pecorino Romano cheese
½ cup gluten-free breadcrumbs (or regular breadcrumbs, if you can eat them!)
Garlic powder to taste
Sea salt … Read the rest

Gazpacho: Liquid Salad without the Dressing

recipeGazpacho

By Lindsey DiMario, Riverbend Café

Yields 10–12 servings.

Base

1 pound medium
tomatoes, blanched and peeled, or 1 (16-ounce) can organic tomatoes
2/3 cucumber
½ green bell pepper
½ red bell pepper
1 bunch scallions
1/3 cup parsley
1 teaspoon fresh dill

Finish:

3 cups organic tomato juice
1/3 cucumber, peeled and diced
½ green bell pepper, diced
½ red bell pepper, diced
2 medium tomatoes, diced
1 carrot, peeled and diced
1 stalk celery, diced
Juice of ½ lemon
Juice of ½ lime
1 teaspoon chili powder, or to taste
1 teaspoon Franks RedHot sauce, to taste
Light salt and pepper

Purée all ingredients in the Base list. Chop or dice ingredients in the Finish list, to your preference. Pulse Finish mixture into Base mixture to incorporate to desired consistency.

CREAM OF STINGING NETTLE SOUP

nettleSoup

Adapted from Phillips, Wild Food

Cream of Stinging Nettle Soup may sound like something Morticia might have served on the old ’60s TV show “The Addams Family,” but it’s actually quite delicious and very easy to prepare.

To learn more about how to safely harvest nettles and make this soup, visit Edible Berkshires Facebook

  • 1 large onion
  • 1 clove garlic
  • 2 medium-sized potatoes (OK to substitute Jerusalem artichoke)
  • 2 tablespoons olive oil
  • 4 cups homemade chicken stock or canned chicken broth (diluted)
  • 2 cups (at least) steamed nettle greens (fresh or previously frozen)
  • Salt and pepper, to taste
  • ½ cup half and half
  • 2 slices bread, cubed and lightly browned in toaster or oven

Peel and finely chop the onion, garlic and potatoes and fry them in the olive oil 3–4 minutes in a large pot or saucepan. In the meantime, heat the chicken stock to the boiling point.

Add … Read the rest

BUTTERNUT SQUASH AND APPLE SOUP

Butternut Squash Soupfrom The Great Barrington Bagel Company & Deli

Makes 12 hearty servings

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 large yellow onions, roughly chopped
  • 2 tablespoons curry powder
  • 2 large Butternut squash
  • 4 Granny Smith apples
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of thyme
  • 2 cups water
  • 2 cups apple juice

Heat the butter, olive oil, onions and curry powder in a large stockpot over a low flame, uncovered, until the onions are tender— about 20 minutes.

Stir occasionally, making sure the onions do not stick to the bottom of the pot.

Peel the squash, slice in half lengthwise and remove the seeds. Chop into chunks. Peel and core the apples. Chop into chunks also.

Add the squash, apples, salt, pepper, thyme and water to the pot. Bring to a boil, cover, reduce heat to low and cook for approximately 35–45 minutes, until the … Read the rest

Sausage, Kale & Pumpkin Soup

Recipe adapted from Mark Bittman, the master of simple, elegant, seasonal cooking.

Serves 2–4

  • 4 cups pumpkin
  • 4 cups chicken or other stock
  • 2 links sausage
  • 1 bunch kale
  • Salt and freshly ground pepper

Place pumpkin in a saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows, cool.

Sauté sausage over high heat. When done, remove from pan and set aside. Sauté kale in the fat left from the sausage. Add more oil if necessary. When done, set aside with sausage.

Place pumpkin mixture in blender—in batches if necessary— and purée until smooth. This would also be a great time to use an immersion blender. Pour into a bowl and stir in sausage and kale.

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