Mirepoix: yellow onion, celery, orange bell pepper, parsnip, fennel. Tempura shrimp, potato, zucchini, mushroom, green bell pepper, coconut milk, coconut cream, half and half, butter, fresh Thai basil, fresh basil, garlic, sambal oelek (Indonesian hot chili sauce).
The chili sauce added a sly underneath heat. And yay for coconut.
“Are you suggesting coconuts migrate?” Castle guard, Monty Python and the Holy Grail
Mirepoix: yellow onion, celery, orange bell pepper, parsnip, fennel. Reindeer sausage, summer sausage, Italian sausage, pâté, apple, potato, sauerkraut, chive, mint, rosemary, thyme, turmeric, garlic, white pepper, orange juice, pomegranate juice, corn starch.
A piquant mixture with an intriguing medley of sausage. Martin produced this baby.
Onions, carrot, celery, beet, parsnip, potato, ground turkey, Italian seasoning, sherry, cumin, garlic butter, thyme
Another killer from Michele.
“Who was this blundering idiot who said, ‘fine words butter no parsnip?’ Half the parsnips of society are served and rendered palatable with no other sauce.” William Makepeace Thackery
Mirepoix: yellow onion, parsnip, celery, carrot, leek. Beef, lamb, roasted cauliflower, potato, radish, figs, lemon zest and juice, lime juice, Thai basil, fresh mint, turmeric, ginger, garlic.
Oh my gentle Jesus we have an additional soupmaker, my buddy Martin, who made this extravaganza. I love the use of figs, to give a little sweetness, and mint, to give brightness (and paired with lamb–genius). Great soup.
Martin will be guest-starring in the future. Can’t wait to see what he’ll make.
Made 5/1/19
Mirepoix: yellow onion, yellow bell pepper, parsnip, garlic. Tomato, Mole Salami from Salumi, calrose rice, tomato sauce, milk, ginger, turmeric, truffle pesto, worcesterhire sauce.
The truffle pesto was powerful. Powerful like bull. After testing just a bit of it, the flavor was with me for a couple hours. Didn’t need to use too much.
After sweating the mirepoix, I added water, some bouillon, and rice. Once the rice was cooked, I pureed the mixture. Gave the soup a nice silkiness. Fun had by all.
Made 2/27/19
Mirepoix: onion, parsnip. Tenderloin, ribeye, filet mignon, potato, shiitake mushroom, mushroom steak gravy, tomato paste, beef stock, flour, tarragon, garlic.
Very beefy.
Made 2/20/19
Mirepoix: white onion, carrot. Roasted cauliflower, parsnips, milk, red curry paste, sugar, garlic.
The curry paste had flames leaping off it. So hot you couldn’t really taste anything but the fire. I didn’t realize this until I had dumped in way too much (I was so excited to have real Thai flavor). Tasted good to me cause I have a tolerance for heat, but a lot of our clients aren’t so keen on spicy food. Thus perhaps could be called a failure.
Made 2/13/19
Standard mirepoix. Chicken, roasted eggplant, okra, red green and yellow bell pepper, asparagus, parsnip, peanut butter, coriander, cayenne pepper, garlic, cinnamon, curry powder, whipping cream, milk, lime juice.
Met Market packaged vegies are hit and miss. The parsnips in this soup were good–seasoned with rosemary, if a bit soft. But the prepared carrots and mirepoix taste weird. I think maybe they use vinegar or something else as a preservative. At any rate, by the time they get to us, they are acidic and stink. Go figure.
Adams Peanut Butter is good in soups. Others can be a bit too sugary.
Made 1/30/19
Mirepoix: red onion, carrot, celery, yellow bell pepper. Tomato (seeded fresh and canned), dried shrimp, kale, parsnip, tomato paste, chive, green onion, oregano, basil, garlic, red pepper flakes.
Made 1/8/19
Mirepoix: yellow onion, celery, red bell pepper, parsnip, carrot. Potato, zucchini, clams, white fish, clam juice, milk, fresh basil, chive, dill, thyme.
A hit. Had clients coming back for seconds.
Made 12/5/18
Mirepoix: parsnip, celery, yellow onion (affectionately known as “snipoix”). Garbanzo beans, lentil, tahini, garlic, lime juice, tabasco.
Weird idea, and to boot I didn’t perform well. Tasted ok.
Soup Kitchen Recipes 