Soups

Chinese Parsnip Dessert Soup

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Kate Hambley and Eric Din. Kate and Eric say, "This sweet soup is a traditional Chinese dessert made from taro, a purple potato-like root vegetable. You can substitute humble parsnips or other locally-available root vegetables for an easy, inexpensive, and unusual dessert."

Heirloom Cheddar Soup

Enjoy this warming and hearty cheddar soup during those long winter days! 

Turkey Soup with Lemon and Barley

In this recipe, you can substitute rice for barley to make it gluten-free.

Thai Tofu Noodle Soup

This warming soup will chase away chilly days. Substitute rice noodles for the udon, use shredded leftover cooked chicken instead of tofu, or replace part of the vegetable broth with coconut milk for a richer flavor. Make a pot on Sunday for cheerful lunches throughout the week.

Yemesser Watt (Spicy Lentils)

This is an Eritrean dish that uses a special spice blend called berbere. It’s meant to be eaten scooped up in a fermented flatbread called injera

Basic Chicken Stock

It’s back to the basics with this classic chicken stock. Versatile and easy to utilize in almost any recipe! 

Chestnut Vegetable Stew

This recipe hails from Southern France and is a delicious side dish to accompany a winter meal.

Curried Chicken Chowder

City Market participates in Farm to Freezer, which provides local and regional produce in our freezer aisle. Try this recipe with our Farm to Freezer corn and edamame, no matter the season! 

Butternut Squash Soup

Don’t let the simple name fool you; this soup is full of rich, complex flavors and is really easy to make! This dish was taught at a Depth of Flavor workshop with Krissy Ruddy. 

Chicken Bone Broth

This recipe was taught a Community Class, Healing Your Gut. Make this recipe for a warming, healing dish. Perfect for a sipping broth in the colder months. 

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