GOLDEN VALLEY, Minn. – Nothing is more welcome at the dinner table during winter than a hot bowl of soup.
Midtown Global Market is hosting a Global Soup Cook-Off, giving you the chance to sample a variety of exotic soups. Baba Earlsworth, Midtown Global Market manager joined us on KARE Saturday, along with Rabbit Hole chef Thomas Kim and Fresco's Pasta Bar chef Dani Gooderum.
Ten Midtown Global Market vendors will be stirring the pot and battling it out for the title of 'People's Choice Award' at the annual Global Soup Cook-Off on Saturday, January 17 from noon to 2 p.m. The public is invited to stop by and make a small $3 donation in exchange for soup samples.
Soups included in the competition are: Asian Beef Barley Soup from Produce Exchange, Sausage Potato Kale Soup from Fresco's Italian Pasta Bar, Cilantro Chicken Soup from A La Salsa, Albondigas (Mexican Meatball) Soup from El Burrito Mercado, Chicken Curry Soup from Sabbai Cuisine, Tomato Basil Soup from Jakeeno's Trattoria, Sweetcorn Chowder with Chipotle and Lime from Manny's Tortas and Birdsong Soups, Chicken Tortilla Soup from Andy's Garage, Duck Wild Rice Soup from Rabbit Hole and Buffalo Chicken Soup from Grass Roots Gourmet.
Proceeds from the cook-off will benefit the Global Kids Zone.
Duck Wild Rice Soup – Rabbit Hole
8 quarts duck stock or chicken stock
1 cup whole milk
½ cup (plus more if needed) roux
2 pounds chicken breast, cubed
½ pound wild rice
2 large russet potato, diced small
1 large carrots, diced
2 large yellow onions, diced
½ pound green peas
½ pound butter
3 bay leaves
1 small cinnamon stick
1 inch piece of ginger
1 whole star anise
1 teaspoon fresh oregano
1 teaspoon fresh thyme
2 tablespoons black pepper
Salt to taste
Add butter to a pot large enough to hold all the ingredients and melt. Sauté potato and onions with all herb/spices. Add chicken. Add stock with all other ingredients except roux and peas. Cook and mix until ingredients are fully incorporated. Add roux and reduce until the desired consistency is achieved. Add peas at the very end of cooking.
Sausage Potato Kale Soup – Fresco's Pasta Bar
1 pound Italian Sausage (mild or hot)
3 pounds potatoes (Yukon gold), thinly sliced
1 cup chopped bacon
½ cup finely chopped onion
3 Tbsp. red pepper flakes
3 Tbsp. fennel
3 Tbsp. crushed garlic
Salt and pepper to taste
6 cups chicken stock
1 cup cream
1 head kale, washed and picked off stem
Sauté sausage, onion and bacon (make sure to break the sausage up really well so there are no large clumps). Add fennel, red pepper, garlic and salt and pepper. Add water chicken stock and potatoes. Bring to a boil and cook until potatoes are tender. Add kale and cream just before serving.