WE PRESENT THREE great recipes, sweet potato soup, chicken lemon rice soup and heirloom squash soup, from three of our chef partners: Greg Mudge, Dave Poirier and Aaron Cozadd.
Sweet Potato Soup
Greg Mudge, Mudgie’s Deli and Wine Shop, Detroit
2 tablespoons butter
½ cup diced onion
½ cup diced carrots
½ cup diced celery
1 tablespoon minced fresh garlic
½ to 1 teaspoon crushed red pepper flakes
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 whole dried bay leaves
¼ cup light brown sugar
6 cups vegetable or chicken stock
3 pounds sweet potatoes, peeled and diced
1 cup heavy cream
1 tablespoon fresh thyme
- Melt butter in a 6-quart stock pot over medium heat. Add onion, carrots, celery and garlic; sauté 3 to 4 minutes or until just tender. Add red pepper flakes, nutmeg, cinnamon, cardamom, salt, black pepper, bay leaves and sugar; cook an additional 1 minute.
- Add stock and sweet potatoes, increase heat and bring to a boil. Reduce to a simmer and cook potatoes 15 to 18 minutes or until very tender. Turn off heat and remove bay leaves.
- Pour batches of soup into a blender. Puree until smooth. Return pureed soup to the stock pot; stir in cream and thyme until cream is fully incorporated and warm. Taste soup and add additional salt and pepper as desired.
Yield: 11 cups soup
Chef’s Note: Using local products makes this soup extra delicious. The sweet potatoes are from Grown in Detroit, the cream is from Calder’s Dairy and the fresh thyme is from Mudgie’s own herb garden.
Chicken Lemon Rice Soup
Chef Dave Poirier, Ford Field Chef at the Hall of Legends, Detroit
8 cups chicken broth, divided
2 cups jasmine rice
1 whole dried bay leaf
1 ¼ teaspoon kosher salt
¼ teaspoon ground white pepper
1/3 to ½ cup fresh lemon juice
6 tablespoons cornstarch
3 cups diced cooked chicken
- Place 3 cups chicken broth in a large saucepan; bring to a boil. Add rice, reduce heat to low and cook until all liquid is absorbed; 15 to 20 minutes.
- Place 4 cups chicken broth and bay leaf in a 6 quart stock pot. Bring broth to a simmer covered.
- Place fully cooked rice, salt, pepper and lemon juice into simmering broth; stir to combine.
- Place another ½ cup chicken broth in a small bowl. Add cornstarch and whisk until fully incorporated. Pour cornstarch mixture into the hot rice and cook on a low heat for 3 to 5 minutes to thicken.
- Add chicken to soup and cook until chicken is heat through. Stir in the last ½ cup chicken broth as needed to thin soup to desired consistency.
- Remove bay leaf and add additional salt and pepper as needed. Serve hot.
Yield: 10 cups
Heirloom Squash Soup
Executive Chef Aaron Cozadd, Union Joints, Clarkston
4 tablespoons butter
½ cup fennel bulb, chopped
½ cup leeks, chopped
¼ cup celery, chopped
¼ cup Spanish onion, chopped
½ cup Granny Smith apple, chopped
1 clove garlic, crushed and chopped
1 (3 pound) butternut squash, peeled, seeded and rough chopped
1 (3 pound) heirloom winter squash, peeled, seeded and rough chopped
2 teaspoons brown sugar
2 teaspoons kosher salt
¾ teaspoons freshly ground black pepper
½ teaspoon ground cinnamon
½ cup fresh orange juice
3 to 4 cups chicken stock
¾ cup heavy cream
- Melt butter over medium heat in a Dutch oven. Add fennel, leeks, celery and onions; sauté until the onions are translucent. Add the apples and garlic; sauté an additional 3 minutes.
- Add butternut and heirloom squash to the sautéed vegetables and cook for 5 to 7 minutes or until the squash begins to breakdown. Add the sugar, salt, pepper and cinnamon; cook an additional 1 minute.
- Add the orange juice to the squash, increase the heat and cook until juice is reduced by half.
- Pour in chicken stock to just cover the squash; cook until fork tender.
- Puree soup with an emersion blender or in batches in a stand blender. Return soup to Dutch oven, stir in cream and heat on low. Serve hot.
Yield: 12 cups