Celery Root Soup with Blue Cheese

This lovely, simple soup lets the earthy flavor of celery root, also known as celeriac, shine right through. It is the creation of Aaron Josinsky, Ricks sous-chef at the Inn. At the Inn, they add a little butter when pureeing the soup and top each bowl with some roasted apples as well as a few more crumbles of blue cheese.

Black Bean & Butternut Squash Chili

We make this chili using all local ingredients (minus the spices)!

Hearty Kale and Sausage Soup

This soup is a great way to warm up on a cold winter's evening (especially after some snowshoeing or skiing)! You can easily make it a vegetarian dish by leaving out the sausage or opting for a vegetarian substitute. Don't let the long list of ingredients scare you away; many of these ingredients store well and are probably already in your kitchen or root cellar and the recipe doesn't require much hands-on time.

Pinto Bean Soup with Salsa

Pinto beans have a creamy and nutty flavor. Harkening back to their origin in South America, this recipe pairs a piping hot bean soup with cool and rich salsa and sour cream.

Bean, Mushroom, and Squash Soup

Another localvore recipe, this one combines the savory-salty flavor of bean soup with the sweet flavor of maple-drizzled squash.

Kimchi Stew

This stew is very commonly eaten in Korea. This recipe was made in our Cooking with Kimchi class with Michelle Guenard.


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