TREND: FALL COMFORT FOODS
SOURCE: CHEF CHRIS KOETKE, KENDALL COLLEGE, CHICAGO
Grains, vegetables and beans combine to make this hearty soup a welcome addition to fall and winter menus. Nutty, toothsome wild rice offers a nod to the soup’s Upper Midwest roots.
Ingredients
2 oz. butter
9 oz. onion, diced
6 oz. carrot, diced
2 oz. celery, diced
4 oz. leek, diced
2 garlic cloves, sliced
12 cups chicken stock
2 bay leaves
8 branches fresh thyme
1 1/2 tsp. rubbed sage
1 cup wild rice, cooked
15 oz. can black soybeans, rinsed and drained
8 oz. edamame, shelled
1 tsp. white pepper
1 tbsp. salt
1/2 cup cream
1/4 cup textured vegetable protein
2 tbsp. chopped parsley
Steps
In a large pot, sweat onion, carrot, celery and leek in butter. When the vegetables are very soft, add garlic and cook for another 3 minutes.
Add stock, bay leaves, thyme and sage. Bring to a boil and reduce heat to a simmer.
Cook gently for 30 minutes.
Add wild rice, black soybeans, edamame, salt, pepper and cream. Continue simmering until heated through.
Add textured soy protein. Bring to a simmer.
Sprinkle with chopped parsley before serving.
Yield: 6-8 servings
View the 50 Greatest Menu Hits
You May Also Like