HARVARD -- Baby it's cold outside! These soups from Chef Paul are sure to warm you up.
Please email your order to email@example.com by Tuesday, Jan. 29. Pickup is at the Bromfield School cafeteria from 4-6 p.m. on Thursday, Jan. 31.
Soups are $10 per quart, beans are $5 per pint. Please pay at pickup by cash or check.
*Diner Style Beef Noodle: slow simmered beef and rich stock are the base of this oh so good soup. Lots of vegetables and noodles make this a real meal deal. Pair with crudités and dip and a rustic glass of red.
Beef stock, top round, ground beef, onions, carrots, celery, potatoes, turnips, egg noodles, parsley, spices
*Stuffed Potato Chowder: (GF) too much of a good thing is still a good thing! Lardons made from Blood Farm bacon, cheddar cheese and locally grown (Pepperell) Norwis white potatoes contribute to this very yummy bowl. Pair with an arugala and spinach salad dressed with a light vinaigrette and ripe comice pears for dessert.
Chicken stock, potatoes, onions, celery, Blood Farm bacon, cheddar cheese, scallions, spices
*Because Miranda Asked For It: (VEGN) a central European-style soup, delicious and so nutritious with legumes, root vegetables and greens. This freezes well too so you may want to order two. Pair with pumpernickel bread and for dessert go for greatness: chocolate mousse.
Vegetable stock, barley, lentils, carrots, onions, leek, tomatoes, kale, olive oil, dill, garlic, spices
*Pinto Beans and Smoked Turkey: (GF) slow cooking melts the flavors together, these are very good. Serve with rice or in a burrito, or as a side for your Sunday morning Spanish omelet.
Pinto beans, onions, peppers, smoked turkey, tomatoes, garlic, spices