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Soups & Stews

Mixed Mushroom Soup with Bok Choy

Nava Atlas Serves 4 – 6 Ingredients 1 recipe Asian mushroom broth, Shiitake mushrooms reserved 1-1/2 cups sliced small white mushrooms 2 fresh portabella mushrooms, about 4 inches in diameter,

Harvest Vegetable Soup

Barry Ballister Ingredients 3 potatoes, scrubbed, cut into chunks 3 carrots, peeled, sliced into thick wheels 6 celery stalks, washed, cut into 1-inch pieces (including leaves) 1 white turnip, scrubbed,

Haitian Pumpkin Soup (Soupe de Giraumon)

Ingredients 1 pound cubed meat for soup 1 pound soup bones (or use 1-1/2 to 2 pounds hind shank, bone-in) 8 cups water 1 pound Caribbean pumpkin, or butternut squash,

Grilled Ratatouille (Vegetable Stew)

Nava Atlas Serves 6 – 8 Ingredients 1 eggplant, about 1 pound, cut into 1/2-inch-thick slices 2 medium onions, peeled and cut in half crosswise 1 medium or 2 small

French Onion Soup

Herve Bochard / Cafe les Baux Serves 8 Ingredients 6 yellow onions 4 tablespoons butter 1/2 cup white wine 8 cups chicken stock Salt and pepper to taste Herbs de

Corn and Chanterelle Chowder

Chef Justin Marino / Miss Lucy’s Kitchen Ingredients 6 ounces bacon (optional) 1 onion, small dice 2 stalks celery, small dice 2 cloves garlic, small dice 1 shallot, small dice

Cholent (Sabbath Stew)

Rabbitzin Mindy Jeremias Ingredients 6 large potatoes cubed 1 onion chopped 1/2 cup dried barley (exclude on Passover) 1 cup assorted dried beans (limas, black beans, white beans, pink beans–one

Cauliflower Soup with Apple Chutney

Dana Calabrese / Ship Lantern Inn Serves 4 Ingredients 1 head cauliflower, cut into florets 1 onion, coarse chop 3 garlic cloves, halved 5 cups vegetable stock 1 14-ounce can

Carrot-Ginger Soup

Barry Ballister Serves 4 Ingredients 6 to 8 medium to large carrots, peeled, medium chop 2 to 3 medium fingers of fresh ginger, peeled, grated 3 stalks celery, destringed, medium

Cannellini Bean with Kale Soup

Chef Eddie Lauria / Aroma Osteria Serves 6 Ingredients 1 pound dried cannellini beans 4 ounces pancetta, diced ¼ cup olive oil 2 onions, fi nely chopped 2 large carrots,

Butternut Squash Soup

Chef March Suszczynski / Harvest Cafe Ingredients 1 butternut squash, peeled, deseeded, large dice 1 large onion, rough chopped salt and pepper (to taste) 6 to 8 leaves fresh sage

Butternut Squash and Gala Apple Soup

Tom Costello / Thyme Serves 12 Ingredients 1/4 cup unsalted butter 2 tablespoons canola oil 2 cups medium diced Vidalia onions 1 cup medium diced celery 1 shallot, small diced

Borscht

Barry Ballister Serves 4 Ingredients 3 medium to large beets 4 cups vegetable stock 2 tablespoons honey 1/4 cup vinegar soy sauce to taste 1/2 pound green cabbage, finely shredded

Bacon and Red Grape Confit

By Chef March Suszczynski / Harvest Cafe Ingredients 1 pound slab bacon 1 pound red seedless grapes Method Peel the skin from the slab bacon and cut it into thick

Asian Mushroom Broth

Nava Atlas Serving: 6 cups Ingredients 2 teaspoons sesame oil 1 small onion, minced 1 clove garlic, minced 6 cups water 8 to 10 dried Shiitake mushrooms 1 to 2

Asian Minted Pea Soup with Papaya Crab Garnish

Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 24 small starters / 8 appetizers Ingredients Soup 2 tablespoons sesame oil 2 tablespoons fresh ginger, minced 1/4 cup shallots, minced 2

Apple Soup

Jacques Qualin / The French Corner Restaurant Serves 6 Ingredients 6 large apples (any variety) 3 tablespoons grapeseed oil 3 carrots, diced 1 kohlrabi bulb, diced 2 stalks of celery,

Hudson Valley Restaurant Week is back this April 8-21!