Soup’s On Recipes

There’s nothing quite so gratifying after a long, hard and chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade Italian chicken soup, which is simmered in a savory chicken broth with farm-fresh vegetables and herbs. Paired with Pain au Levain bread, local Chanterelle mushrooms and other fall-fresh produce like broccolini, quince and leeks, plus savory-sweet honey-thyme cakes, this menu will satisfy both body and soul.

Here are a few recipe ideas for the week:

Herbed Crème Fraîche
Add a dollop of this flavorful crème fraîche to this week’s soup!

Roasted Beet Salad with Pumpkin Seeds
Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Quince Butter
Lovely on your morning toast!

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