Chef Beth Jones prepared two soups for the October 15 Mill City Cooks demo: Sausage & Lentil Soup and Curried Potato, Apple & Leek Soup.
The Sausage & Lentil Soup starts with bacon. Per Beth, resist the temptation to stir it around - let it caramelize before disturbing it.
Once the bacon was cooked, Beth added onions, carrots, Swiss chard stems (in lieu of celery), fresh thyme and stock. To save time for the demo, Beth pre-cooked a batch of lentils for the soup.
I was surprised to see raw sausage go in the soup, but Beth said it only takes 10-12 minutes to cook.
For the Curried Potato, Apple & Leek Soup, Beth sauteed leeks with curry, added pre-cooked cubed potatoes (again, to save time for demo) with white wine, apples and thyme. Tip from Beth, if you're making stock, throw in some apple cores and corn cobs for extra flavor.
Next, Beth added stock, cream, salt and pepper.
Both soups were finished off with chopped Swiss chard.
The finished Sausage & Lentil soup was displayed in a distinctive bowl created by art vendor Adam Gruetzmacher.
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demos.
Beth kindly toasted some baguette for a young man attending the demo. :)