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Rivertowns Daily Voice serves Dobbs Ferry, Hastings & Irvington

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Rivertowns Daily Voice serves Dobbs Ferry, Hastings & Irvington

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Make Your Own Springhurst Harvest Soup

DOBBS FERRY, N.Y. – The Springhurst Elementary School had its harvest soup lunch this week and now you can make the soup yourself. Take a look at the recipe below and experience what the kids have been working on firsthand.

Ingredients:

10 oz. portabella mushrooms, chopped

2 yellow onions, peeled and chopped

4 carrots, peeled and chopped

2 celery stalks, chopped

½ cup olive oil

2 bunches Swiss chard, tough stems removed, leaves chopped

6 potatoes, peeled and chopped

2 cups corn, sliced from cob

3 cups butternut squash, peeled, seeded and diced

1 28 oz. can plum tomatoes, chopped

4 cups of cooked beans (red kidney, black, cannelli)

16 cups vegetable broth

1 piece Parmigiano-Reggiano cheese with rind (optional)

½ lb. pasta, any shape, cooked

Salt and pepper to taste

Chopped parsley

Parmigiano-Reggiano cheese for garnish

Instructions:

  1. Heat oil in large stock pot.
  2. Add onions, carrots and celery.  Sauté 10 minutes until soft.
  3. Add mushrooms, Swiss chard, potatoes, corn, butternut squash, tomatoes, beans and cheese rind. Add enough vegetable broth to cover vegetables.
  4. Bring to a boil.
  5. Cover and simmer for 1.5 to 2 hours.  Add more broth or water as needed.
  6. Add salt and pepper to taste.
  7. Add cooked pasta.  Cook 10 more minutes.
  8. Serve with extra grated cheese as garnish if desired.

Send your favorite recipes to rzmudzien@thedailydobbsferry.com .  Remember to like our Facebook page and follow us on Twitter for more updates on your community.

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