Cooking Time: 1 hour 15 minutesTurkey Vegetable Soup
Makes 8–10 servings
Prep. Time: 20 minutes Cooking Time: 1 hour 15 minutes
1 lb. ground turkey
1 cup chopped onion
½ tsp. garlic powder
1 cup diced potatoes
1 cup grated carrots
1 cup chopped green beans
1 cup fresh corn
1 cup fresh baby limas
3 cups water
2 tsp. salt
½ tsp. pepper
1 tsp. dried basil
1 bay leaf
4 cups chopped, peeled tomatoes
1 cup peas
1. Cook ground turkey and onion together in a skillet until meat is lightly browned. Drain off excess fat. Season with garlic powder.
2. In a 6-quart kettle, combine all vegetables except tomatoes and peas. Add water. Bring to a steady simmer and cook for 10-15 minutes.
3. Add meat, seasonings, and tomatoes. Cover and simmer for 1 hour. Add peas during the last 10 minutes.
NOTE
I like to make this soup in late summer when all vegetables are fresh except peas. I also like ground turkey because it has little fat. My family looks forward to this summer delight.
Makes 10–12 servings
Prep. Time: 10 minutes
Cooking Time: about 30 minutes
2 cups cubed cooked ham
2 medium onions, chopped
5 cups cubed potatoes
1½ cups water
1 quart milk
2 Tbsp. butter
2 Tbsp. flour
¼ tsp. baking soda
6-oz. can tomato paste
1 cup corn
1. Combine ham, onions, potatoes, and water. Cook until soft, then add milk.
2. In a large, separate pan, melt butter. Stir in flour, baking soda, and tomato paste. Heat, stirring until smooth.
3. Add ham mixture and corn, and bring to a boil. Serve.
Veal Shin Soup
Serves 4
Prep. Time: 10 minutes
Cooking Time: 1-2 hours
2–3-lb. veal shin
¼ cup diced carrots
¼ cup diced potatoes
¼ cup diced celery
2 Tbsp. parsley
2 Tbsp. flour
2 Tbsp. butter
¼ tsp. cloves
½ tsp. allspice
1 hard-boiled egg, diced
1. Cook veal in water to cover. When tender, remove meat from bone. Cook carrots, potatoes, celery, and parsley in veal broth until vegetables are soft.
2. Brown flour in butter and add to soup. Whisk to thicken. Add cloves, allspice, and diced hard-boiled egg. Stir in meat.
Makes 4 servings
Prep. Time: 20 minutes Cooking/Baking Time: 3 hours
2 thick slices slab bacon
1½-lb. chuck roast
1 cup flour
1 tsp. salt
½ tsp. pepper
2 large garlic cloves
1 cup dry red wine
1 cup beef broth
1 large onion
2 large tomatoes
1 lb. miniature new potatoes
1 tsp. nutmeg
1½ tsp. thyme
1 Tbsp. parsley
1. Cut bacon into pieces and cook until crisp in small roaster or Dutch oven.
2. Cut beef into bite-size pieces. Dredge in mixture of salt, pepper, and flour.
3. Remove bacon pieces from roaster. Add beef to bacon drippings and brown.
4. Add garlic. Add wine, stirring to loosen any bits from bottom of roaster.
5. Chop onion and tomatoes.
6. Add to roaster, along with all remaining ingredients.
7. Return bacon pieces to roaster and stir mixture thoroughly.
8. Cover and bake at 325° for 2½ hours. After 1½ hours, taste. Add salt and pepper to taste if needed.
NOTE
Served with crusty bread and green salad, this hearty, flavorful stew is great for cold winter evenings or tailgate parties.
Makes 8 servings
Prep. Time: 15 minutes
Baking Time: 3 hours
2 lbs. beef cubes
2 cups carrots, diced
2 cups potatoes, diced
2 medium onions, sliced
1 cup celery, chopped
2 tsp. quick-cooking tapioca
1 Tbsp. salt
½ tsp. pepper
1 cup tomato juice
1 cup water
1 Tbsp. brown sugar
2 cups peas
1. Place raw beef cubes in a single layer in a heavy roasting pan.
2. Add vegetables, except peas. Sprinkle tapioca, salt, and pepper over vegetables. Add tomato juice and water. Sprinkle brown sugar over everything.
3. Cover and bake at 325° for 2 hours.
4. Add peas and bake 1 more hour, or bake stew for 3 hours, microwave peas until cooked, and stir in just before serving.
NOTE
We would put this old family recipe into the oven to bake while we went to the field to work.
Makes 12–16 servings
Prep. Time: 20 minutes Cooking Time: 1-2 hours
4–5-lb. roaster chicken
14 cups water, divided
generous pinch saffron
1 cup boiling water
3 ears fresh yellow corn, cooked and cut off cob, or 15-oz. can yellow corn, drained
3 ears fresh white corn, cooked and cut off the cob, or 15-oz. can white corn, drained
4 hard-boiled eggs, diced
1 Tbsp. dried parsley or 3 sprigs fresh parsley
6 oz. medium noodles
salt and pepper to taste
1. Cook chicken in about 8 cups water. When chicken is tender, remove from broth and cool. Remove fat from chicken broth. Chop chicken.
2. Place chopped chicken, 6 cups broth, and 6 cups water in a 6-quart kettle.
3. Pour boiling water over saffron in a small bowl. Set aside. Hot water will draw out golden yellow coloring and flavoring.
4. Add drained corn, eggs, and parsley to chicken and broth. Crumble noodles into kettle and add salt and pepper to taste. Add saffron water. Stir and simmer until hot.
NOTE
This soup is a great way to eat leftover chicken. It is so good! In fact, the soup improves as it ages, so don’t eat it all at the first sitting.
From the other side of the Market stand . . .
ROGER SHENK OF SHENK’S POULTRY
Roger Shenk remembers, “When I was 10 or 12, my mom worked for Widder’s [now Meck’s Produce; see page 103]. I hung out. Did my homework upstairs in the Market’s loft. I thought the building was huge.
“After Mom stopped working on Market, I didn’t come back until 20 years later when I had the opportunity to become a standholder. Suddenly, I felt like I was 10 again—the noises, the smells.
“The best thing about Market is our regular customers. You learn their stories. You miss them when they don’t come.
“People look for these kinds of relationships—and our kinds of products!—and they can’t find them in many places. We add up customers’ charges with pencil, paper, or in our heads, and people trust that.
“We’re the polar opposite of Walmart.”
Makes 4–6 servings
Prep. Time: 20 minutes
Cooking Time: about 30 minutes
1 lb. claw crab meat
2 hard-boiled eggs
grated rind of 1 lemon
1 Tbsp. butter, melted
1 Tbsp. flour
1 quart whole milk
½ cup cream
½ cup sherry
1. Pick over crab meat and remove any shell. Place in a deep mixing bowl.
2. Chop eggs finely and add to crab. Blend well and add lemon rind, butter, and flour.
3. Blend well and add milk. Pour mixture into top of double boiler. Place over boiling water. Heat thoroughly. Remove from heat.
4. Add cream. Heat and season with sherry.
5. Serve in hot bowls.
Makes 6–8 servings
Prep. Time: 20 minutes
Cooking Time: 20-30 minutes
1 lb. haddock fillet
2 cups water
2-3 large potatoes, diced
2 slices bacon
1 onion, sliced
½ cup diced celery
1 bay leaf, crumbled
2 cups milk
1 Tbsp. butter
1 tsp. salt
few grains pepper
1. Simmer haddock in water for 15 minutes. Drain, reserving broth.
2. Cook potatoes in broth until almost soft.
3. Sauté bacon until crisp. Remove from pan. In bacon drippings sauté onion and celery until golden brown.
4. Crumble fish. Add fish, onion, celery, and bay leaf to potatoes and broth.
5. Add milk and butter and simmer 5 minutes. Stir in salt and pepper.
6. Pour into serving dish and top with crumbled bacon.
Makes 8 servings
Prep. Time: 20 minutes Cooking Time: 30 minutes
1 rib celery
1 onion
1 red bell pepper
4 sticks (1 lb.) butter
½ cup flour
½ tsp. salt
½ tsp. white pepper
½ tsp. cayenne pepper
1 tsp. paprika
1 quart lobster stock (see Mr. Bill’s Lobster Stock recipe on next page)
1 quart heavy cream
1 lb. steamed lobster meat
drizzle of sherry, optional
1. Puree celery, onion, and red pepper in food processor.
2. Sauté with butter and flour for 15 minutes to form roux.
3. Add salt, white pepper, cayenne pepper, and paprika.
4. Separately, heat lobster stock until steaming.
5. Slowly add heated lobster stock to roux in pot and whisk until smooth.
6. Turn off heat. Add cream and gently fold in lobster.
7. Garnish with a drizzle of sherry if you wish.
Makes 12 cups
Prep. Time: 5 minutes Cooking Time: 1 hour
2 steamed lobster bodies
½ onion, cut up
¼ lb. carrots, cut in chunks
3 ribs celery, cut in pieces
½ lemon, cut up
1. Add ingredients to stockpot. Add water to cover.
2. Bring to a light boil.
3. Simmer 1 hour.
4. Strain through cheesecloth or fine mesh strainer.
To prepare steamed lobster bodies:
Put 2” of water mixed with 2 Tbsp. salt in a large kettle. Place a steaming rack on the floor of the kettle. Bring the water to a rolling boil over high heat. Add the 2 lobsters. Cover the pot. For 1–2 lbs. lobster, steam 10-18 minutes; 2–3 lbs., 18-25 minutes.
Makes 6 servings
Prep. Time: 5 minutes Cooking Time: 20-30 minutes
¼ cup chopped onion
3 Tbsp. butter
4 cups milk
2 cups chopped, cooked potatoes
2 cups creamed corn
1½ tsp. salt
⅛ tsp. pepper
few grains cayenne pepper
crackers, for serving
1. Sauté onion in butter until a delicate brown. Add milk, potatoes, corn, salt, pepper, and cayenne pepper.
2. Bring soup to a boil and simmer for about 5 minutes.
3. Serve a cracker or two in each portion of soup.
Cheese and Corn Chowder
Makes 6 servings
Prep. Time: 5 minutes Cooking Time: about 20 minutes
2 cups diced potatoes
1 cup sliced carrots
1 cup chopped celery
½ cup water
1 tsp. salt
¼ tsp. pepper
2 cups creamed corn
1½ cups milk
⅔ cup grated cheese
1. Put potatoes, carrots, celery, and water into stockpot. Add salt and pepper and simmer for 10 minutes, covered.
2. Add creamed corn and simmer 5 more minutes.
3. Add milk and cheese. Stir over heat until cheese melts and chowder is heated through. Do not bring to a boil. Serve.
Makes 4–6 servings Prep. Time: 10 minutes Cooking Time: 30 minutes
2 cups water
1 cup shredded carrots
1 medium onion, chopped
½ cup chopped celery
1 tsp. salt
2 dashes Tabasco sauce
8-oz. pkg. cream cheese, cut up
2 cups milk
2 Tbsp. butter, softened
2 Tbsp. flour
parsley
1. In 3-quart saucepan, combine water, carrots, onion, celery, salt, and Tabasco sauce. Bring to a boil, reduce heat, and cook covered for 15 minutes or until vegetables are tender.
2. Stir in cream cheese until melted. Add milk. Blend butter and flour together and add to saucepan. Cook and stir until mixture thickens and bubbles.
3. Garnish each serving with snipped parsley.
Minestrone
Makes 6–8 servings Prep. Time: 10 minutes Cooking Time: 1½ hours
1 cup chopped celery
1 cup chopped onion
1 clove garlic, minced
¼ cup oil
2½ tsp. salt
½ tsp. pepper
2 quarts water
2 6-oz. cans tomato paste
1 cup chopped cabbage
10-oz. pkg. peas and carrots
1 quart beef broth
2 cups cooked kidney beans
1 cup macaroni, uncooked
1. Cook celery, onion, and garlic in oil in stockpot. Add all other ingredients except kidney beans and macaroni, and simmer 1 hour.
2. Add kidney beans and macaroni, and simmer another 15 minutes.
NOTE
Tasty and nutritious vegetable soup!
Makes 4–6 servings
Prep. Time: 15 minutes
Cooking Time: 30 minutes
4 Rooster Street Provisions fresh sausage links, 1-1¼ lbs. total
2 strips Rooster Street Provisions Mustard Brown Sugar Bacon, cut into ¼” pieces
1 onion, sliced thinly
3 cloves garlic, minced
1 leek, white parts only, sliced thinly
2 cups quartered button mushrooms
½ cup white wine
3 cups chicken stock
2 cups cooked broad beans, butter beans preferred
approximately 1 quart cleaned, chopped kale
4 farm-fresh eggs
olive oil
salt and pepper to taste
1. In a 12”-14” oval or round braising pot or Dutch oven, brown the sausages on medium heat and remove.
2. Add bacon and allow to render for 5-10 minutes.
3. Add onion, garlic, leek, and mushrooms to cook in the bacon fat for 5-10 minutes.
4. Add white wine and cook until reduced by ¾. Add chicken stock and cook until reduced by ½.
5. Add beans and top with sausages.
6. Cook, covered, for an additional 10-15 minutes or until the internal temperature of the sausages is 140˚.
7. At the last minute, after the heat has been turned off, mix in the kale, making sure not to overcook it.
8. In a separate nonstick sauté pan, fry the eggs in a little olive oil, sunny side up.
9. Serve 1 sausage with some of the stew in a shallow bowl, topped with a sunny side up egg for each serving.
Tips for serving:
This is really good with some warm crusty bread. We always enjoy this when the briskness of fall starts to set in.
Makes 4-6 servings
Prep. Time: 15 minutes Cooking Time: 30 minutes
1 cup diced potatoes
1 cup diced carrots
¾ cup diced celery
3 cups hot water
4 Tbsp. (half stick) butter
2 Tbsp. flour
3 cups milk
2 tsp. salt
1. Cook vegetables in hot water until soft.
2. Melt butter in saucepan and add flour and blend well. Add milk and cook until thickened, stirring constantly.
3. Add vegetables with their liquid to the white sauce. Add salt and heat until mixture is hot. Serve hot.
VARIATIONS
1. Add ½ cup chopped onions to the vegetables and cook until soft.
2. Add a sprinkling of your favorite herbs, plus paprika and parsley before the final heating of the soup.
Makes 3–4 servings Prep. Time: 10 minutes Cooking Time: 40-50 minutes
1 cup chopped onions
1 cup sliced mushrooms
3 Tbsp. butter
3 Tbsp. flour
1-2 tsp. garlic powder
3 cups chicken broth
1 cup broccoli florets
1 cup light cream or evaporated skim milk
1 cup Jarlsberg or Swiss cheese, shredded
1. In a large saucepan, sauté onions and mushrooms in butter until tender. Add flour and cook, stirring until bubbly. Add garlic powder.
2. Remove from heat and gradually add chicken broth. Return to heat. Cook, stirring until thickened and smooth.
3. Add broccoli, reduce heat, and simmer 20 minutes or until vegetables are tender.
4. Blend in cream and cheese. Simmer until heated thoroughly and cheese is melted.
Makes 4 servings
Prep. Time: 15 minutes Cooking Time: about 30 minutes
¼ cup finely chopped onions
¼ cup finely chopped celery
¼ cup (half stick) butter
3 Tbsp. flour
¼ tsp. salt
dash pepper
1½ cups chicken broth
1½ cups milk
2 cups chopped broccoli, cooked and drained
2 tsp. lemon juice
¼ tsp. garlic powder
1. In medium saucepan, sauté onion and celery in butter until tender.
2. Stir in flour, salt, and pepper. Cook 1 minute, stirring constantly until smooth and bubbly.
3. Gradually stir in chicken broth and milk. Cook until slightly thickened, stirring constantly. Do not boil.
4. Add chopped broccoli, lemon juice, and garlic powder. Heat gently, stirring frequently.
Makes 4–6 servings
Prep. Time: 15 minutes Cooking Time: 30 minutes
1 bunch asparagus
3 Tbsp. butter
1 small onion, diced
3 cups chicken stock
1 small potato, diced
8-oz pkg. cream cheese, softened
1 tsp. salt
1 tsp. pepper
½ cup grated Parmesan cheese
1 Tbsp. chives
1. Cut asparagus into 1” pieces, reserving several spears for garnish.
2. Melt butter and sauté onion until tender. Add chicken stock and cook asparagus and potatoes until potatoes are fork tender.
3. Purée broth and vegetables with cream cheese in blender or food processor.
4. Return mixture to cooking pot and season. Add Parmesan cheese.
5. Serve hot and garnish with asparagus spears and chives.
Makes 4–6 servings
Prep. Time: 15 minutes Cooking Time: 25 minutes
1 lb. potatoes, peeled and diced
1 lb. leeks, white parts only, sliced
2 quarts chicken broth
2 cups arugula leaves
1 tsp. salt
⅛ tsp. pepper
½ tsp. garlic powder
½ cup heavy cream, optional
1. Combine leeks and potatoes with chicken broth. Simmer 25 minutes or until tender. Add arugula and cook 10 minutes.
2. Put into blender or food processor and puree. Add seasonings. Add cream, if you wish. Serve immediately.
Potato Leek Soup
Makes 4–6 servings
Prep. Time: 15 minutes Cooking Time: 30 minutes
3 medium-sized leeks, to make 2 cups of slices
4 medium potatoes, cubed
4 carrots, grated
water
2 cups chicken stock
2 cups skim milk
⅛ tsp. pepper
parsley, to garnish
1. Put leeks, potatoes, and carrots into a 3-quart saucepan with enough water to cover. Cook over high heat until tender.
2. Add chicken stock. When heated thoroughly, add milk and pepper. Heat to serve. Garnish with parsley before serving.
Makes 4 servings
Prep. Time: 15 minutes Cooking Time: 20 minutes
1 envelope dried onion soup mix
16-oz. can stewed tomatoes
½ lb. sauerkraut
salt and pepper to taste
1 loaf French or German bread
1. Prepare dried onion soup as directed on the box. Add the stewed tomatoes. Add sauerkraut and season to taste. Heat until piping hot.
2. Serve with crusty French or German bread.
NOTE
I created this recipe after tasting a similar soup at a German inn in north-central Pennsylvania on a cold, snowy night.
Pumpkin Cream Soup
Makes 6 servings
Prep. Time: 15 minutes Cooking Time: 30 minutes
1½ tsp. chopped onion
3 Tbsp. butter
2½ Tbsp. flour
2¼ cups pumpkin purée
4½ cups chicken broth
1½ tsp. salt
¾ tsp. ginger
¼ tsp. nutmeg
white pepper to taste
3 egg yolks, slightly beaten
1½ cups evaporated milk, or skim milk
¼ cup chopped parsley
1. Sauté onion in butter until tender. Stir in flour and cook over low heat. Remove from heat.
2. Add pumpkin purée, broth, salt, ginger, nutmeg and pepper. Return to heat and stir with whisk until thick and smooth.
3. Combine egg yolks with milk and add to mixture. Bring just to boiling point, stirring constantly. Do not allow to boil.
4. Correct seasoning and add chopped parsley.