The Judges: Cathy Erway, Jake Schiffman, Gabrielle Langholz, Sherri Brooks Vinton (left to right)
The Winning Recipes
- First Place: Sam Mason-Green Chile Chicken Corn Chowder (Recipe to be posted on Friday)
Sam Mason dishing out his award-winning green chile chicken corn chowder
- Second Place: Karol Lu-Roasted Parsnip and Sweet Potato Soup w/ Fresh Apple Salsa and Parsnip Crumbs
Noah Berland, Karol Lu (Second Place Winner) and Barbara Luciano (left to right)
For more information about Karol, check out the CSA that she runs and her pool website.
Roasted Parsnip and Sweet Potato Soup w/ Fresh Apple Salsa and Parsnip Crumbs
Ingredients:
For the Soup:
3 parsnips, peeled and diced
2 sweet potatoes, peeled and diced
2 tbsp extra-virgin olive oil
4 tbsp butter (or extra-virgin olive oil)
1 large onion, chopped
3 cloves garlic, chopped
1 apple, shredded
4-6 cups vegetable stock
1 chipotle chili in adobo sauce, chopped + 1 tbsp sauce reserved
2 tsp cumin
Pinch of cinnamon
1/2 cup heavy cream (optional)
Salt and pepper to taste
For the Apple Salsa:
1 apple, finely chopped
1 small red onion, finely chopped
1/2 bunch of cilantro, stemmed and chopped
Lime juice
Salt and cayenne pepper to taste
For the Parsnip Crumbs:
1 parsnip, finely diced
Oil for frying
Salt and smoked hot paprika to taste
Directions:
Preheat oven to 400 degrees. Toss parsnips and sweet potatoes in extra-virgin olive oil and season with salt and pepper. Spread on a baking sheet in a single layer and roast in oven for approximately 45 minutes until soft. Set aside.
Melt butter in a soup pot and saute garlic and onions until soft. Add apple, roasted parsnips and sweet potatoes, chipotle chili and sauce, cumin, cinnamon, salt, and pepper. Stir in 4 cups vegetable stock and let simmer for at least 30 minutes. Blend soup with a hand blender until very smooth, adding more stock if needed. Add heavy cream, if using, and adjust seasonings to taste.
To make the salsa, mix apple, red onion, cilantro, and lime juice in a bowl. Add salt and cayenne pepper to taste.
For the parsnip crumbs, heat a heavy bottomed pot with an inch of oil until shimmery and almost smoking. In batches, fry the finely diced parsnips until lightly brown, about 3-5 minutes, and sift out onto a paper towel. Season with salt and hot smoked paprika to taste.
Serve the soup in a bowl, topped with salsa and a sprinkling of parsnip crumbs.
Ingredients:
For the Soup:
3 parsnips, peeled and diced
2 sweet potatoes, peeled and diced
2 tbsp extra-virgin olive oil
4 tbsp butter (or extra-virgin olive oil)
1 large onion, chopped
3 cloves garlic, chopped
1 apple, shredded
4-6 cups vegetable stock
1 chipotle chili in adobo sauce, chopped + 1 tbsp sauce reserved
2 tsp cumin
Pinch of cinnamon
1/2 cup heavy cream (optional)
Salt and pepper to taste
For the Apple Salsa:
1 apple, finely chopped
1 small red onion, finely chopped
1/2 bunch of cilantro, stemmed and chopped
Lime juice
Salt and cayenne pepper to taste
For the Parsnip Crumbs:
1 parsnip, finely diced
Oil for frying
Salt and smoked hot paprika to taste
Directions:
Preheat oven to 400 degrees. Toss parsnips and sweet potatoes in extra-virgin olive oil and season with salt and pepper. Spread on a baking sheet in a single layer and roast in oven for approximately 45 minutes until soft. Set aside.
Melt butter in a soup pot and saute garlic and onions until soft. Add apple, roasted parsnips and sweet potatoes, chipotle chili and sauce, cumin, cinnamon, salt, and pepper. Stir in 4 cups vegetable stock and let simmer for at least 30 minutes. Blend soup with a hand blender until very smooth, adding more stock if needed. Add heavy cream, if using, and adjust seasonings to taste.
To make the salsa, mix apple, red onion, cilantro, and lime juice in a bowl. Add salt and cayenne pepper to taste.
For the parsnip crumbs, heat a heavy bottomed pot with an inch of oil until shimmery and almost smoking. In batches, fry the finely diced parsnips until lightly brown, about 3-5 minutes, and sift out onto a paper towel. Season with salt and hot smoked paprika to taste.
Serve the soup in a bowl, topped with salsa and a sprinkling of parsnip crumbs.
Enjoy!
- Third Place: (tie) Catherine Harvey- Goat and Dumpling Soup
Catherine Harvey serving her tasty goat soup
Goat and Dumpling Soup
Ingredients:
Ingredients:
5 lbs of goat meat (1-2 inch cubed)
4 quarts of rich chicken stock
1 quart of goat or lamb stock
2 large cans of plum tomatoes (in liquid, not thick sauce)
10 sprigs of fresh thyme
10 dried bay leaves
Canola oil
Dumplings (make while soup is simmering):
2 cups of all-purpose flour
5 large eggs
1 teaspoon kosher salt
15 grinds of pepper
4 quarts of rich chicken stock
1 quart of goat or lamb stock
2 large cans of plum tomatoes (in liquid, not thick sauce)
10 sprigs of fresh thyme
10 dried bay leaves
Canola oil
Dumplings (make while soup is simmering):
2 cups of all-purpose flour
5 large eggs
1 teaspoon kosher salt
15 grinds of pepper
Directions:
Bring a large pot of water to a boil. Combine dumpling ingredients together and drop small-sized bits of the dumpling batter into water. When they come to the surface and float, pull them out with a slotted spoon and set aside (you will add them to the soup later – so you may want to refrigerated them).
Heat a large cast iron skillet on medium-high heat (for about 10 minutes). While the pan is heating, sprinkle goat liberally with kosher salt and fresh grinds of pepper. When the pan is done heating, add 4 tablespoons of canola oil and heat oil until shimmering and rippling. Working in batches, brown goat pieces on all sides and place in a large caldron or stock pot. Add all stock, fresh thyme, bay leaves, and tomatoes with their liquid (break up tomatoes a bit as you add to pot). Bring to a gentle simmer and cover until meat is nearly falling off bones (about 2 hours). Pull bones away from meat and discard bones. Pull out thyme stems and bay leaves. Skim any fat that accumulated on top of liquid. Add dumplings to heat through and serve.
Bring a large pot of water to a boil. Combine dumpling ingredients together and drop small-sized bits of the dumpling batter into water. When they come to the surface and float, pull them out with a slotted spoon and set aside (you will add them to the soup later – so you may want to refrigerated them).
Heat a large cast iron skillet on medium-high heat (for about 10 minutes). While the pan is heating, sprinkle goat liberally with kosher salt and fresh grinds of pepper. When the pan is done heating, add 4 tablespoons of canola oil and heat oil until shimmering and rippling. Working in batches, brown goat pieces on all sides and place in a large caldron or stock pot. Add all stock, fresh thyme, bay leaves, and tomatoes with their liquid (break up tomatoes a bit as you add to pot). Bring to a gentle simmer and cover until meat is nearly falling off bones (about 2 hours). Pull bones away from meat and discard bones. Pull out thyme stems and bay leaves. Skim any fat that accumulated on top of liquid. Add dumplings to heat through and serve.
- Third Place: (tie) Ted Smith-Deconstructed Fish Soup (Recipe to Post on Friday)
