Tom yum soup
Valley Table Staff
By Jennifer Clair / Home Cooking NY Serves 6 Ingredients 6 cups chicken broth 3 6-inch pieces lemongrass, tough outer leaves removed, crushed 8 Kaffir lime leaves, crushed, or grated
Soups & Stews
Creamy Parsnip Soup with Bacon, Potato and Chive
Valley Table Staff
By Ed Kowalski / Lola’s Ingredients 3 tablespoons butter 2 cups chopped onions 1 cup chopped celery salt freshly ground black pepper 1 bay leaf 1 teaspoon chopped garlic 10
Roasted Parsnip Soup
Valley Table Staff
Michael Reardon / Bistro Zella Ingredients 6 cups chicken or vegetable stock 1 pound parsnips 1/2 medium onion 6 good-size garlic cloves, unpeeled, crushed with the side of a knife
Barboton D’Agneau (Lamb Stew)
Valley Table Staff
By Daniel Boulud / Daniel’s Serves 4 to 6 Ingredients 3 pounds boneless lamb shoulder, trimmed of fat, cut into 2-inch chunks flour for dusting salt and freshly ground black
Basil Watermelon Bisque
Valley Table Staff
By Nancy Fuller / Farmhouse Rules Serves 4 to 6 Ingredients 6 cups cubed watermelon grated zest and juice of 2 limes (reserve 2 tablespoons juice separately) 4 tablespoons extra-virgin
Roasted Garlic Soup
Valley Table Staff
By Josh Kroner / Terrapin Ingredients 1 pound Spanish onions, diced 3 cups peeled garlic cloves 1/4 cup light olive oil 1/2 cup Italian parsley leaves, cleaned well 1 cup
Asparagus and Ramp Soup
Valley Table Staff
Chef Josh Kroner, Terrapin Serves 6 Ingredients 2 tablespoons butter 3 pounds asparagus, bottom half peeled and chopped 1 medium potato, peeled and chopped 2 cups Italian parsley, chopped 5
Asparagus Nage with Sauteéd Shrimp
Valley Table Staff
Chef John-Michael Hamlet, John-Michael’s at Purdy’s Homestead Ingredients 4 tablespoons butter 4 bunches fresh asparagus 3 shallots 5 cloves garlic 10 sprigs fresh thyme 1 quart fresh vegetable stock 2
Fava Bean Bisque
Valley Table Staff
Niels Nielsen, Fez This soup can be thick as porridge or almost bisque-like. Serves 8 Ingredients 1 pound dried fava beans 4 large garlic cloves, smashed 1 tablespoon cumin
Maccu (Dried Fava and Fennel with Polenta)
Valley Table Staff
Chef Meghan Fells, Artist’s Palate Serves 6 Ingredients 1 pound dried fava beans 3 quarts water or vegetable stock 2 white onions, diced 3 tablespoons sliced garlic 1 small fresh
Oyster Stew
Valley Table Staff
Peter G. Rose For a seasonal oyster stew recipe I turned to the handwritten cookbook of Maria Sanders Van Rensselaer (1749–1830). The daughter of Elizabeth Schuyler and Robert Sanders (mayor of
Lamb Stew with Pink Pearl Apples
Valley Table Staff
Chef Serge Madikians, Serevan Ingredients 2 to 3 pounds leg of lamb, trimmed and cut into 1 to 1 1/2 inch cubes 3 pounds Spanish onion, peeled, small dice 2
Watercress and Nettle Soup
Valley Table Staff
John Lekic, Le Express / Photos by Ethan Harrison Serves 4 to 6 Ingredients 1 pound watercress 1/2 cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped
White Bean and Kale Soup (Zuppa di Fagioli e Lacinato)
Valley Table Staff
Chef Eddie Lauria, Aroma Osteria Want a taste of Tuscany this winter? At Aroma Osteria in Wappingers, Eddie Lauria has been sharing rustic Italian cuisine with the Hudson Valley since 1997.
Truffled Chestnut Soup
Valley Table Staff
Chris Vergara, Saint George / Photo by Christine Gritmon Serves 4 to 6 Ingredients For the soup: 1 ounce fresh black truffle 2 cups plus 1 1/2 quarts chicken stock
Golden Nugget Squash Soup
Valley Table Staff
Josh Kroner, Terrapin Restaurant Serves 14 Ingredients 7 pounds golden nugget squash 1 cup water 2 tablespoons safflower oil 1 pound Spanish onions, chopped 2 tablespoons chopped garlic 2 tablespoons
German Potato Soup
Valley Table Staff
Marianne Olive, Sour Kraut Serves 8-12 Ingredients 1/2 pound smoked bacon, chopped 1 stick butter 1 dozen Yukon Gold potatoes, peeled, diced 6 carrots, diced 2 leeks, diced 3 stalks
French Onion Soup Gratinée
Valley Table Staff
Dana Calabrese, Ship Lantern Inn Serves 4 Ingredients 4 tablespoons olive oil 2 large red onions, thinly sliced 2 large white (Vidalia) onions, thinly sliced 2 large shallots, thinly sliced
