Soups & Sauces | widgeonwood

Farm Fresh Soups & Sauces

Always Widgeonwood Fresh...

Apple, Sweet Potato, Carrot and French Red Lentil Soup

One does not miss having meat in this glorious rich soup which is not only kid friendly but classy enough for the soup coarse at your next elegant dinner party! Simply melt 4 tablespoons butter with 4 tablespoons olive oil in a heavy soup pot. Peel and chop 2 large sweet potatoes and 3 large carrots, one of our large red Italian bottle onions chopped and 2 of our Jonathan apples, peeled and chopped. Add to the butter/olive oil and stir and cook all until the onions are translucent…about 10 minutes. Then add ½ cup of our red French lentils, one teaspoon fresh minced ginger, ½ teaspoon cracked black pepper, cumin, chili powder and paprika...about one teaspoon salt and to kick it up a notch and add some cayenne (not required). Pour in a quart of vegetable broth. Bring the soup to a boil and then reduce the heat to medium-low and simmer until the veggies and lentils are soft. Maybe 30 minutes. I then use my stick blender and whiz it all up to a nice creamy soup or you can whirl it in your blender in batches (beware and take care of whiling hot things in your blender)! Bring the soup back to serving temperature…adding more broth if too thick. Spoon into bowls swirled with crème fraiche and serve our grilled garlic butter crostini on the side! YUMMY!

Creamy Fresh Corn Chowder

Cut kernels from 3 fresh ears of corn. In a large saucepan over med. heat melt 4 tbs. butter…Stir in and sauté one large red sweet onion that has been chopped…cook until tender. Add 2 cups scrubbed and chopped white rose potatoes & frisk about with the onion…Add 1 cup diced ham and do the same…Add the corn cobs to the pan. In a bowl mix 2 tbs. flour with 3 cups whole milk and add this to the saucepan…season with sea salt & black pepper to taste. Cook covered over very low heat until the soup is thickened…about 20 minutes…be sure and stir once in a while. Remove the cobs and add the reserved corn kernels…simmer another 5 minutes. Never enough!

Chilled Strawberry Soup serves six

To a saucepan…add 1 ¾ cups pomegranate juice or apple juice (whatever you have is fine), 2/3 cup sugar and 2 teaspoons cardamom. Bring to a boil over medium heat and let cool. Into a blender add 3 cups washed & stemmed fresh strawberries and 1/3 cup pomegranate or apple juice and whiz until smooth. Mix the first juice mixture with the strawberry mixture and add 2 containers of full fat/Greek Style strawberry yogurt…whisk all together briskly or us a “stick blender”…Chill. If too thick when ready to serve add some cream or half and half to thin it down. Serve in frozen stemmed glasses with ice tea spoons…Garnish with some slices of fresh strawberry! Totally elegant and absolutely farmhouse gourmet!!