Browse by Tag: soup

March (kidding) Madness

Welcome to March and all of its madness. This year for some it may be the madness that can come at the not-quite-end of a long, cold, snowy winter.  For others it is all about basketball.  For us, and others like Fat Toad Farm, it is all about kidding or lambing madness. For colleagues…sugaring! Ours […]

Sally’s Andalusian Gazpacho with Frozen Tomatoes

from Donna Farley & her step-mother Donna Farley sent an excited email last week, “I finally did it! I just made gazpacho with the bags of frozen tomatoes, and it’s yummy.” Yummy it is, we repeated in the holiday weekend’s hot spell and it is delicious, even without the pepper!  We soaked the bread in […]

Tri-Color Matzo Ball Soup

Susie Fishbein’s Tri-Color Matzo-Ball Soup From her cookbook: Passover by Design Yields 6 large matzo balls of each type, to add to your favorite chicken soup.   Tomato Matzo Balls  2 large eggs, plus 1 egg white 2 tablespoons olive oil 3 tablespoons tomato paste 1/2 to 3/4 cup matzo-ball mix (usually 1 to 1-1/2 […]

Onion Soup [Soupe à l’Oignon]

From, adapted from Mastering the Art of French Cooking 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter 1 tablespoon (15 ml) olive oil 1 teaspoon (5 grams) table salt, plus additional to taste 1/4 teaspoon (1 gram) […]

Herb, Chard & Feta Soup

Chard is SUPER prolific right now…we have been enjoying lots of different chard recipes at Farmer lunch.  Here is a new one courtesy  of Bon Appetit we are looking forward to…perhaps even with some homemade goat feta! Ingredients 2 TBSP olive oil 1 large onion, coarsely chopped 2 garlic cloves, crushed 1 pound Swiss chard leaves (center […]

Pumpkin & Bacon Soup

from Jennifer McLagan’s Fat: Appreciation of a Misunderstood Ingredient   1/2 lb Bacon or Bacon Ends 1 large onion, sliced 1 stalk celery, sliced (or celeriac) Sage, 1 sprig fresh or less dried 3.5 lbs pumpkin or winter squash 8 cups water or stock Salt & Pepper   Dice bacon ends, place in large saucepan […]

Turkey Soup with Potatoes, Chorizo & Kale

from Cooks Illustrated, mostly! 2 lbs potatoes, unpeeled, cut into 1” pieces 2 teaspoons minced parsley & sage leaves 12 oz chorizo, cut into 1/4” rounds 12 oz kale chopped Turkey Stock Turkey pieces, shredded (either from making stock or other left over) Bring turkey stock to simmer in large stock-pot or Dutch oven over […]

Scrag Mountain Music and Soup Supper

at The Green Mountain Girls Farm Friday, February 10, 2012 Soup at the Farmstand from 5:30-6:30pm Concert begins promptly at 7:00pm   Artistic directors Mary and Evan will be joined by The Declassified, a new professional chamber ensemble devoted to total audience engagement, innovative program, and the highest level of artistry. Culled from alumni of The […]


Roasted Butternut Squash & Apple Soup

from Cooking Close to Home by Diane Imrie & Richard Jarmusz Diane will be preparing this soup at Sunday’s Cooking Demonstration at the Farm. Come sample it, check out her great cookbook and have fun at the farm.   This recipe was featured in Sally Pollack’s column in last week’s Burlington Free Press. See the story […]

Kale and Roasted Vegetable Soup

from Simply Recipes,  adapted a bit. We think this would also be great with some Kielbasa added! Ingredients 3 medium carrots, peeled and quartered lengthwise 1 quart canned tomatoes or puree 1 large onion, cut into 8 wedges or 4 or 5 slices 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges […]