Soups for October 24-25

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Minnesota Wild Rice-Chicken Soup with Toasted Almond

All the way from the northern region of the Midwest, this week we offer our take on the ultra-comforting, Minnesota Wild Rice Soup. We’ll start by making this selection in the traditional manner with rich stock, fresh vegetables and of course, a serious amount of wild rice. To ensure the selection is satisfying and hearty, we’ll then lace the soup with tender chicken and freshly toasted almonds. Perfect for an easy midweek meal. We hope that you will enjoy!

Ingredients: Onions, celery, carrot, leeks, dried mushrooms, chicken, toasted almonds, fresh herbs, garlic, wild rice, chicken stock, butter, flour, cream, kosher salt and freshly cracked black pepper

Perfect when teamed with a crisp Chennin Blanc and a bowl of oyster crackers.

Consistency: A hearty, brothy selection finished with a touch of cream

Vegetarian (Y/N): No

Vegan (Y/N): No

Gluten Free (Y/N): No

Freezability: Okay

Price: $13/Quart

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Classic Split Pea Soup with Glazed Smoked Ham

One of our most satisfying soups ever: a version of the classic staple, Split Pea with Ham. Petite, split green peas simmering alongside a classic mirepoix in a rich broth with smoked ham hocks and bright fresh herbs.  A perfect soup for your family’s dinner table.

Ingredients:  Split peas, onions, celery, carrots, potatoes, fresh herbs, roasted garlic, ham stock, tabasco, kosher salt and freshly cracked black pepper

Perfect with crumbled hard cooked egg, English muffin croutons and chopped fresh parsley.

Consistency: Hearty and thick

Vegetarian (Y/N): No

Vegan (Y/N): No

Gluten Free (Y/N): Yes

Freezability: Great

Price: $13/Quart

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Oven Roasted Carrot Soup with Fresh Thyme

An all-new, autumnal selection here for us at Uncommon Stock, and it’s a flavor-packed, vegan delight! Dark, oven-roasted carrots teamed with fresh parsnips, leeks, vegetable stock and fresh thyme all pureed together to create this velvety pleasure. We hope that you will enjoy!

Ingredients: Carrots, parsnips, leeks, onions, garlic, thyme, allspice, cider vinegar, agave nectar, vegetable stock, kosher salt and freshly cracked black pepper

Garnish with wilted Brussels’ sprout leaves and toasted hazelnuts.

Consistency: Smooth puree

Vegetarian (Y/N):Yes

Vegan (Y/N): Yes

Gluten Free (Y/N): Yes

Freezability: Great

Price: $12/Quart

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Chicken Stock

Traditional, homemade chicken stock! (insert reference about “how grandma used to make it”) Works wonderful as a base for your own soups and stews, and doubles a great item to have around for those sudden colds or bouts of sickness. This stock is the real deal, and isn’t saturated with ungodly amounts of sodium and preservatives like the store bought kind. Plus, we add a few marrow bones in the cooking process to thicken it just a touch and supercharge it with the healthy benefits of marrow!

Ingredients: Chicken bones, celery, onion, carrot, leek, garlic, thyme, bay leaf, parsley, kosher salt (minimal), black peppercorn, split-marrow bone (minimal)

Vegetarian (Y/N): No

Vegan (Y/N): No

Gluten Free (Y/N): Yes

Freezability: Great

Price: $9/Quart

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Bone Broth – Beef

We have been getting a lot of requests for bone broth over the last few months, and after a little bit of trial and error, have come up with a recipe that we’re happy to put our name on. Starting with bones from grass fed, grass finished cattle boiled down for hours (and hours, and hours, and hours….. and hours), and finished off with a mirepoix of onions, carrots, and herbs, Uncommon Stock bone broth is a completely natural super food that also tastes great.

Bone broth is a source of minerals, like calcium, phosphorus, magnesium, and potassium, in forms that your body can easily absorb. It’s also rich in glycine and proline, amino acids not found in significant amounts in muscle meat (the vast majority of the meat we consume). It also contains chondroitin sulphates and glucosamine, the compounds sold as supplements to reduce inflammation, arthritis, and joint pain. Finally, “soup bones” include collagen, a protein found in connective tissue of vertebrate animals, which is abundant in bone, marrow, cartilage, tendons, and ligaments. The breakdown of collagen in bone broths is what produces gelatin.

Broth can be sipped straight as a healthy “tea”, or used in a variety of recipes to add flavor and health benefits. Don’t know about bonebroth? Google it, and see why athletes, paleo disciples, people with a wide range of ailments including colitis, Crohns, and celiac disease, and those who are simply interested in being healthy are seeking it out.

Ingredients: Bones (grass fed, grass finished), water, cider vinegar, onions, garlic, celery, carrot, bay leaf, thyme, parsley, black peppercorn

Vegetarian (Y/N): No
Vegan (Y/N): No
Gluten Free (Y/N): Yes
Freezability: Very Good

Price: $16/Quart