Roasted Winter Squash Soup

WITH POMEGRANATE AND BACON RELISH
Recipe by Chef Craig Clifton
For the soup
1 butternut squash, medium-sized
1 yellow onion
3 cloves of garlic
1 leek
1 carrot
2 cups heavy cream
2 Tbsp butter
3 Tbsp vegetable oil (or other high-heat oil such as coconut)
2 cups of any dry white wine
Fresh rosemary and thyme to taste
Salt and white pepper to taste (we use about 2 Tbsp of each)
For the relish
1 pomegranate,

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Beef & Guinness Stew

Recipe By Chef Juan Escamilla, Irish Eyes Restaurant & Pub
Ingredients
5 lbs beef round, flat, diced
1½ oz garlic
1½ oz beef base
2 oz black pepper
1 6-oz can of tomato paste
1 oz thyme
2 qt Guinness beer
1 qt water
3-4 stalks of celery, diced
1 onion, diced
2-3 carrots, diced
Directions
Other than the onion,

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Toasted Tomato Soup (Vegan)

Recipe by Chef Neeley James, Mother’s Cantina
OVEN-ROASTED TOMATOES
4 plum tomatoes, halved lengthwise
1 carrot, sliced into halves
1 red pepper, cut into quarters
4 cloves garlic, whole
2 Tbsp olive oil, pure
*Montreal-style seasoning (kosher salt, freshly ground pepper, red chili flake, garlic, fennel)
TOMATO SOUP
2 Tbsp olive oil, pure
1 medium white onion,

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Apple Parsnip Soup

Recipe by Chef Sean Corea, Fork + Flask at Nage
For the soup
14 lbs parsnips
12 Granny Smith apples
3 gal vegetable stock
Zest of 6 lemons
2 qt coconut milk
1 cup extra virgin olive oil
2 Tbsp kosher salt
1 cup hazelnuts
1 cup parsley, tarragon, sage
4 Tbsp coriander
For the garnish
Hazelnut picada
Cranberries,

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