Tag Archives: soup

Asparagus Soup: FarmerChef Style

10 May
by Deanne

We had lots of locally grown asparagus last week, which was grown by a farmer in our town (His asparagus fields were even featured in the local newspaper.) 

To celebrate the lovely and tender asparagus shoots, Steve created a creamy asparagus soup which we served as our FarmerChef special.

This recipe calls for roux.  Roux is a cooking mixture of wheat flour and fat (typically butter) that is used in many sauces for thickening purposes.

Steve makes a large amount of roux by heating butter and then gradually adding in wheat flour and stirring until a thick light brown sauce forms.  He then refrigerates it and uses it a bit at a time.  Using roux is a bit of a chef’s secret weapon and knowing how to make and use it will allow you to make many recipes.

Even though this video is about Cajun cooking, it quickly shows how to make a roux that you can use in a variety of dishes.

Asparagus Soup: FarmerChef Style

(makes 8 large bowls of soup)
  • 1 cup onion, diced
  • 1/4 cup bacon, diced very small
  • 6 inch bunch of asparagus, diced with tips reserved
  • 3 quarts chicken stock
  • 3-4 Tbsp. roux
  • 1 cup cream
  • butter, for sautéeing
A photo of asparagus soupDirections:

In a large stock pot add diced bacon and cook until crispy.  Once the bacon is cooked you can remove the grease if there is too much, but leave some so that you can sauté the onions with the bacon.  Sauté together until the onion is translucent.

Add in the diced stalks of asparagus and lightly salt and pepper.  Sauté together with the onion and bacon until the asparagus is tender.  Once tender, add 3 chicken broth and bring to a gentle boil.

Remove from heat and purée using an immersion blender.  Return to low heat and add roux and cream to thicken.

Meanwhile gently sauté reserved asparagus tips in a bit of  butter. Add the tips to the soup and served immediately.


Solar’s FarmerChef Specials

27 Mar
by Francine

It has been a bit hectic around here lately, but that’s no excuse for our quietness…our apologies dear readers!

Summer weather has already begun here in MN and in the past few days the grass has greened and Dad has begun constructing new raised beds and planning his vegetables (but more on that later).

Both Mom and I have been working nearly non-stop at our family’s restaurant, the Solar.  In late February, we began featuring a FarmerChef Special every Wednesday at lunch.  Starting such a special in the bleak mid-Februaury didn’t leave us much to work with, but as evidenced by the photos below, I think we made great use of the leftover fall harvest and winter stores we received from some local farmers.

We had…

  • 3 monster butternut squash
  • 2 bags of assorted onions
  • carrots
  • dried (by me) sage
  • whole wheat flour
  • tomatoes that we froze in October

What we made…

A photo of Butternut Squash Soup

A photo of Soup with Sage Butter

A photo of the sign for Week3

A photo of mint and carrot slaw

A photo of tomato soup

A photo of our produce

Check back tomorrow to see our sixth FarmerChef special.

Tonight’s Dinner?

15 Dec
Southwest Chicken Soup

Here’s the latest episode of GamerKitchen courtesy of Luke.


(You can see more cooking videos here.)

Beige and Sage Celery Root Soup

9 Dec
by Francine

What, you may ask, is celery root?A photo of Celery Root

It has been described as one of Mother Nature’s homeliest vegetables and unlikely to win any beauty pageants, but this root vegetable has intrigued me ever since I read about it a few years ago, while I was researching all things cooking and living in a bustling Chinese city.

Celery root and stalk celery are close cousins. One is harvested for its bulking root and the other harvested for its crisp green stalks (perfect for peanut butter spreading).

I searched for the perfect recipe, one that would allow me to taste celery root’s full flavor without other ingredients taking over. I ended up creating my own recipe after reading many and considering what I had in the kitchen—butter, garlic, chicken stock and bottles of dried sage.

During my recipe research I read over and over that you shouldn’t try to peel the celery root because it’s of its gnarly roots. (The recommended peeling method is to slice off the skin, invariably losing some of the the vegetable in the process.) Mark Bittman of the Minimalist even warned that you’ll probably just end up breaking your vegetable peeler.A photo of the peeling processThese warnings only made me more curious. I wanted to peel my celery root—mainly because I only had one and I wanted as much white flesh as possible to make it into my soup. But also wanted to peel it because I wanted to know what would happen…would my vegetable peeler really break?

Well…I can tell you that is possible to peel celery root without breaking your peeler (although I did chip a finger nail).

A photoI suppose it’s important to note that this assessment of possibility is coming from a girl who once cut an iron sided squash on her kitchen floorThe less intense way of getting this root peeled is to slice off the knobbly skin. In this video you can see Bittman peeling and slicing celery root in a way that will preserve your vegetable peel (and your lovely nails).

Here’s the recipe I came up with…warning it’s lick-the-pot yummy!

Beige and Sage Celery Root Soup

serves 2
  • 1 celery root, peeled and cubed
  • 2 cloves garlic, minced
  • 5-8 whole dried sage leaves
  • 1 1/2 cups chicken or vegetable stock (or more to get your desired soup consistency)
  • 2 Tablespoons butter
  • 1 teaspoon ground nutmeg

A photo of the soup


1.  In a pot over medium high heat, melt butter and add dried sage leaves.  Allow the sage leaves to cook in the butter for a few minutes to release their flavor.
2.  Add garlic to the pot and sauté for a few more minutes until the flavor has released.
3.  Add the cubed celery root. Stir together so that the butter lightly coats the celery root. Continue cooking over medium heat for 10 mins.
4.  Then add the stock and allow it to simmer until the celery root has softened. (You can tell the celery root is soft enough when you can mash it like you can mash a potato.) It should take about 15-20 mins.
5.  Once the celery root has softened, use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, you can use a potato masher to make a chunky soup or you can put the soup in the blender to make a smooth soup.
6.  At this point, if you think the soup is too thick, add more stock, water or even milk to get it to your desired soup consistency. Add nutmeg and salt according to taste.A photo of the soup
7.  Time to eat!

Do you have a celery root recipe to share? If you haven’t tried celery root, I encourage you to do so. Its delicate flavor is very appealing.

PS. Thanks to Luke for suggesting the name of this soup and for taking lovely photos of the finished soup!