Friday, September 9, 2011

Soup Days

Soup - warm and inviting, just like East Goshen Farmers' Market Soupstress, Kate, from Good Spoon Seasonal Foods. During the steamy days of summer, Kate was helping us ward off the heat with deliciously chilled soups like gazpacho, cantaloupe mint, and cucumber yogurt. But, now with the cooler days of autumn approaching, a warm bowl of hardy soup is perfect. Take a look at the Good Spoon menu yesterday.
Soup is also perfect for the lunch box - all you need is a good insulated container to keep it hot. The farmers' market is a great resource for all of your soup needs - don't have the time to make your own - let Kate do the cooking. Where do you think she gets all of her soup ingredients - why the farmers market of course.  

Want to create your own soup for the kids' lunch box - it's easy - all you need is some inspiration from what's in season at the market. This recipe uses prepared chicken stock to keep it simple, but by all means, feel free to use home-made chicken stock.

East Goshen Chicken, Veggie and Rice Soup
make 8 servings

3 quarts of chicken stock or broth 
Parmesan Rind (Optional)*
2 boneless, skinless chicken breasts - Lindenhof Farm
1 tablespoon olive oil
2 yellow onions, diced - any of our produce vendors
1 cup sweet potatoes, cut into 1/2 inch cubes - Blueberry Hill Farm

2 small zucchini, cut into 1/2 inch cubes - any of our produce vendors
1/4 pound button mushrooms, sliced - Avello mushrooms
1 cup Swiss chard,ribs removed and cut into julienne strips - any of our produce vendors
1 cup cooked rice, preferably brown rice
1 tablespoon parsley, chopped - any of our produce vendors
1 tablespoon basil, chopped  - any of our produce vendors

In a large soup pot heat the stock to a simmer. If using the Parmesan rind, add to the stock while heating. Add the chicken breasts and poach in the simmering liquid for 10 - 12 minutes until tender and cooked through with no trace of pink. Remove the chicken and allow to cool. Transfer the chicken to a cutting board and cut into 1/2 inch pieces.

While the chicken is cooling prepare the veggies. In a saute pan heat the olive oil. Add the onions and cook until translucent. Add the sweet potatoes, zucchini and mushrooms and cook for 5 - 7 minutes, until potatoes are soft. 

Return the chicken pieces to the stock, add the sauteed veggies, Swiss chard, and herbs; cook for 3 - 5 minutes until chard is wilted. Discard the Parmesan rind. Add salt and pepper to taste, enjoy.
* Parmesan rind adds a rich flavor to the stock.

Lunch Box Suggestion - Noodles in a insulated container for 4 hours = over cooked, gummy noodles. Stick with non-noodle soups for the lunch box; rice based soups are perfect.

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