Great Plains Harvest Soup
October 1, 2005
FM Staff
YIELD: 24 servings
8 Tbsps. butter
2 cups onions, diced
1 1/2 cups carrots, diced
1 cup celery, diced
1 cup leeks, diced
4 cloves garlic, sliced
20 cups chicken stock
4 each bay leaves
16 branches fresh thyme
3 tsps. fresh sage
2 cups cooked wild rice
2 cans yellow or black soybeans (15 oz. cans)
2 cups edamame, shelled
1/2 tsp. white pepper
1 tsp. salt
1 cup half-and-half or light cream
2 pkgs. instant potato/soy flakes product (3.5 oz. packages)
4 Tbsps. parsley, chopped
Melt butter in a large saucepan over medium-high heat. Add onions, carrots, celery and leeks; sautè 5 minutes. Add garlic; sautè 3 minutes. Add stock, bay leaves, thyme, sage and wild rice; bring to a boil and reduce heat to a simmer. Cook for 40 minutes.
Add canned soybeans, edamame, salt, pepper and cream; cook 10 minutes or until heated through.
In a blender, combine soy/potato flakes with 4 cups of stock from the soup. Allow to sit for 2 minutes in the blender; then blend until smooth. Add to soup and bring to a simmer. Serve immediately with chopped parsley for garnish.
Recipe from Chef Christopher Koetke, Associate Dean, The School of Culinary Arts of Kendall College, Chicago. Photo from the Soyfoods Council.
About the Author
You May Also Like