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dutch oven

Whatever Soup

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Recipe by Samin Nosrat, NYT, and shared by My Saratoga Kitchen Table

Serves: 6 to 8

Ingredients

  • 4 Tablespoons of olive oil
  • 2 medium onions*, sliced
  • 3 garlic cloves*, sliced
  • 6 to 8 cups diced vegetables*(carrots, celeriac, chard, mushrooms, cabbage, parsnips, potatoes, turnips, winter squash)
  • 1½ pounds raw boneless chicken
  • 6 to 8 cups chicken stock
  • Salt and pepper to taste

Instructions

  1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.
  2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
  3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.
  4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove raw chicken from soup when cooked, allow it to cool enough to handle. Shred and return it to the soup.
  5. Add more hot liquid if needed.
  6. Serve hot.

*Ingredients currently available at the farmers’ market

Beef Sausage and Kale Soup

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Recipe courtesy of Lewis Waite Farm

 

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 pack of Chorizo Sausage Links*
  • 1 onion*, sliced
  • 5 cups stock
  • 2 carrots*, cut into bite-sized chunks      
  • 1 cup uncooked pasta or rice
  • 1 clove garlic*, chopped
  • Parsley or cilantro*, chop finely
  • 4-6 leaves of kale* torn to bite size

 

Instructions

  1. In a Dutch oven, on medium heat, sauté onions with a little oil, until soft.
  2. Cut the sausage links into 1” length chunks and add to the onions. Stir frequently until the exterior of the sausage is browned.
  3. Add garlic and carrots, cover and let sit (called sweating) for 5 minutes.
  4. Add stock and bring to a boil.
  5. Add grain or pasta and simmer until soft. Timing on this will vary quite a bit depending on the grain chosen.
  6. Prior to serving, add the kale and parsley and let them wilt, but do not overcook. Salt & pepper to taste.