Soups for October 11-12

Batch 549 Chili

Well let’s just say you can tell another season of soup is upon us when our hearty, Batch 549 Chili posts as a weekly selection. Tomatoes, beef and beans with a whole bunch of spices and beer. Pretty simple and darn delicious! We hope that you will enjoy.

Ingredients: Beef, dark red kidney beans, onions, jalapenos, tomatoes, chilies, chili powder, garlic, cumin, red wine, beer, cinnamon, cocoa, tomato juice, flour, canola oil, hot sauce, salt and freshly cracked black pepper

Serve with shredded sharp cheddar, green onions, sour cream and a generous splash of Tabasco. Don’t forget the cervesas!!!!

Vegetarian (Y/N): No

Vegan (Y/N): No

Gluten Free (Y/N): No

Freezability: Extremely Good

$13/quart

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Nantucket Potato Chowder

A little-known classic from the Northeast region of the country. A creamy blend of potatoes, onions and herbs and a bit of bacon help to recreate this classic from the Try Pots Boarding House. A perfect selection for your family and friends for the cool weather.

Ingredients: Potatoes, onions, fennel, bacon, sharp white cheddar, Parmigiano-Reggiano, milk, cream, butter, flour, fresh herbs, vegetable stock, salt and freshly cracked black pepper

Serve with a copious amount of freshly snipped chives and pilot crackers. A nice oaky Chardonnay or perhaps a delicious Dark Truth Stout from Boulevard should pair nicely.

Vegetarian (Y/N): No

Vegan (Y/N): No

Gluten Free (Y/N): No

Freezability: Not So Good

$12/quart

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Minestra d’inizio Autunno (Early Autumn Minestrone)

Even though there are as many variations of Minestrone as there are villages in Italia, this lovely vegan adaptation really is the best fit for the season. Loads of  farm fresh vegetables (such as squash and greens) combined with mixed beans and fresh herbs create this rendition of a hearty, classic Tuscan zuppa. Bon appetito!

Ingredients: Onions, tomatoes, squash, celery, carrots, squash, fennel, greens(kale or Swiss chard), potatoes, garlic, flat leaf parsley, basil, red wine, EVOO, vegetable stock, kosher salt and freshly cracked black pepper

If vegan, serve with a drizzle of fruity extra virgin olive oil. If not, a nice amount of freshly grated Parmigiano-Reggiano (the undisputed king of all cheeses) and perhaps a few small pieces of pasta (soup eater’s choice). Perfect with either a crisp Vernaccia or a young Sangiovese.

Vegetarian (Y/N): Yes

Vegan (Y/N): Yes

Gluten Free (Y/N): Yes

Freezability: Fairly Good

$12/quart

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