More Staff Soups… and a few thoughts on Fall

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The Rest of the Requested Staff Recipes; Lentil Stew and Bacon Cheddar Soup…. Plus Bill’s Cheesy Olivey Rosemary-y Bread 

 

Vegetarian Crockpot Lentil Stew Recipe from Lindsey Oswald (Serves 6)

2 C lentils

4 C water

4 C vegetable broth

1 Onion, diced

3 Celery Stalks, sliced

2 Carrots, chopped

2 Garlic Cloves, minced

1 tsp Salt

1/4 tsp Ground black pepper

1/2 tsp Oregano

14 Oz Canned diced tomato

Preparation; Pre-soak lentils in the water for at least 2 hours or over night. Drain, put in crock pot and add remainder of ingredients. Cook on medium heat in the crockpot for 8-10 hours. Enjoy!

 

 

Beer and Cheddar Soup from Carly Gillespie (Serves 6)

1/2 lb Bacon slab, 1/3 inch dice

1 Celery rib, chopped

1 Small onion, chopped

1 Large Jalapeno, seeded and chopped

2 Large garlic cloves, minced

1 Tbl Thyme

12 Oz Lager or pilsner

2 1/4 C Low sodium chicken broth

4 Tbl Unsalted butter

1/4 C All-purpse flour

1 C Heavy cream

1/2 lb sharp cheddar cheese, coarsely crumbled

4 Oz Smoked cheddar cheese, shredded

Salt and pepper to taste

Cook the bacon over moderate heat until crisp (7 minutes). Remove the bacon to a paper towel with a slotted spoon, and cook the celery, onion, jalapeno, garlic and thyme in the bacon grease until softened (8 minutes). Add half the beer and reduce by half (5 minutes). Add the chicken broth and bring to a simmer.

In a small skillet make roux;  melt the butter, add the flour and cook over moderate heat until lightly browned (2 minutes). Whisk the roux into the soup and bring back to a simmer. Cook until thickened (8 minutes). Add heavy cream, cheeses, remaining beer and simmer for about 5 more minutes. Stir in the bacon and season to taste.  

 

Cheesy-Olive-y Rosemary-y Deliciousness Bread from Bill Stadwiser (Makes two loafs)

2.5 C All-purpose unbleached white flour

2.5 C Whole Wheat Flour

2 Eggs

1 Tbl Salt

A splash of Olive Oil

1 C Black olives, chopped

2 Tbl Rosemary, crushed

1.5 C Warm water

2 Packages dry active yeast (4.5 tsp)

2 Tbl Sugar

Lots of Cheddar Cheese, shredded

Dissolve the yeast in the warm water and let stand for 5 minutes. Add to the yeast the eggs, sugar, salt, rosemary and olive oil. Break up the yolks and mix with a fork. 

Slowly add flour to the mixture along with the olives while kneading until dough is firm. Cover dough in bowl with a clean towel in a warm place and leave to rise until doubled (roughly 1/2 hour). Preheat oven to 350. Grease a baking sheet. Punch down dough, divide in half and mix in cheese. Place dough on prepared baking sheet and top with olive oil and more cheese. Bake in center rack for 25-30 minutes until golden brown. “Be prepared for your tongue to freak out and demand more!” says Bill.

 

And again, I want to remember why these recipes came up…. we love our Wasatch Community Garden Volunteers! Thanks so much to all of you who make all of what we do better, possible, and much more enjoyable! Happy Thanksgiving!

 

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