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Great Plains Harvest Soup
Food Management Staff
October 1, 2005
1 Min Read
FM Staff
YIELD: 24 servings
8 Tbsps. butter
2 cups onions, diced
1 1/2 cups carrots, diced
1 cup celery, diced
1 cup leeks, diced
4 cloves garlic, sliced
20 cups chicken stock
4 each bay leaves
16 branches fresh thyme
3 tsps. fresh sage
2 cups cooked wild rice
2 cans yellow or black soybeans (15 oz. cans)
2 cups edamame, shelled
1/2 tsp. white pepper
1 tsp. salt
1 cup half-and-half or light cream
2 pkgs. instant potato/soy flakes product (3.5 oz. packages)
4 Tbsps. parsley, chopped
Melt butter in a large saucepan over medium-high heat. Add onions, carrots, celery and leeks; sautè 5 minutes. Add garlic; sautè 3 minutes. Add stock, bay leaves, thyme, sage and wild rice; bring to a boil and reduce heat to a simmer. Cook for 40 minutes.
Add canned soybeans, edamame, salt, pepper and cream; cook 10 minutes or until heated through.
In a blender, combine soy/potato flakes with 4 cups of stock from the soup. Allow to sit for 2 minutes in the blender; then blend until smooth. Add to soup and bring to a simmer. Serve immediately with chopped parsley for garnish.
Recipe from Chef Christopher Koetke, Associate Dean, The School of Culinary Arts of Kendall College, Chicago. Photo from the Soyfoods Council.
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