Soups
Summer Recipes
Chilled Cucumber-Yogurt Soup with Beet Relish and Dill from Elizabeth Binder of Bar Bambino
Tomato and Tarragon Bisque Ani Phyo, author Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food (Da Capo Lifelong Books June 2010)
Fresh Corn Soup from Lulu Clement, Café Marimba
Yellow Tomato Gazpacho Soup from Johnny Alamilla, Alma
Roasted Eggplant Soup from Pilar Sanchez, Pilar
Chickpea & Dandelion Zuppa from Christophe Hille, A16
Red Pepper Bisque from Linda Carucci, COPIA
Corn Soup from Roland Passot, La Folie
Corn Soup with Oysters from Roland Passot, La Folie
Fire Roasted Eggplant Soup from Sondra Bernstein, the girl and the fig
Fall Recipes
Ribollita from Peter McNee of Poggio Trattoria
Brussels Sprout Soup from Sarah Henkin, CUESA's Market Chef
Sardinian Fennel Soup with Ricotta Crouton from Mark Gordon, Terzo (November 15, 2008).
Acorn Squash and Pumpkin Bisque from Jeffrey Axell, Executive Chef, Hyatt Regency San Francisco
Butternut Squash Soup with Apple Compote from Sondra Bernstein, the girl & the fig
Indian Spiced Carrot Soup from Stephanie Valentine, formerly of Roxanne's
Fuyu Persimmon Soup from Armando Paniagua, Rose Pistola Cafe
Squash and Pear Bisque with Blue Cheese from Susan Beach, Chef, Recipe Developer and Tester
Miriam’s Butternut Squash and Pear Soup from What San Francisco Families Eat!: Favorite Family Recipes from Presidio Hill School in San Francisco
Winter Recipes
Hot Borscht from Happy Girl Kitchen It was used in CUESA's 2010 Soup Festival.
Hungarian Mushroom Soup from Far West Fungi. It was used in CUESA's 2010 Soup Festival.
Swiss Chard and Bean Soup from Lore Borsoni of Iacopi Farms. It was used in CUESA's 2010 Soup Festival.
Butternut Squash Soup with Bacon and Leek Yogurt Cheese from Kristina de Korsak of St. Benoit Yogurt. It was used in CUESA's 2010 Soup Festival.
Spinach Meatball Market Minestrone (aka “ski” soup) from Steve McCarthy, Prather Ranch. It was used in CUESA's 2010 Soup Festival.
Vegan Roasted Garlic and Almond Soup from Robert Murphy Chapell, Capay Canyon Ranch. It was used inCUESA's 2010 Soup Festival.
Bollito di Puntarelle from Blossom Bluff Orchards. It was used in CUESA's 2010 Soup Festival.
Chunky Pork Chop and Leafy Green Soup from Chue Mua of Chue’s Farm. It was used in CUESA's 2010 Soup Festival.
Sunchoke Soup with Dungeness Crab, Roasted Meyer Lemon and Sourdough Crumbs from Chad Newton, Fish & Farm Restaurant
Pan Seared Hog Island Oysters with Parsnip Soup and Carrot Emulsion from Mark Ayers of Hyatt Regency Monterey Resort & Spa. (March 14, 2009)
Nettles, Rice and Veggie Soup from Julie Cummins, CUESA staff member. (March 13, 2009)
Roasted Root Vegetable Soup from Sarah Henkin, CUESA's Market Chef (February 10, 2009)
Hearty Brown Rice, Butternut Squash, and Kale Soup from Sarah Henkin, CUESA's Market Chef (January 13, 2009)
Greek Yellow Split Pea Soup with Red Onion and Lemon from Joyce Goldstein, from Cooking with Les Dames D’Escoffier (Sasquatch Books, 2008)
Wild Mushroom Bisque from Susan Spungen, author of Recipes: A Collection for the Modern Cook
Escarole & Cannelini Zuppa from Christophe Hille, A16
Leek and Chard Bisque from Charles Vollmar, Epicurian Exchange
Potato Cress Soup from Sarah Henkin, CUESA's Market Chef
Carrot Soup with Chile-Peanut Pesto from Bibby Gignilliat of Parties That Cook!
Green Garlic Soup from Erica Holland-Toll, Lark Creek Inn (February 16, 2008)
Spring Recipes
Radish Green Soup from Sarah Henkin, CUESA's market chef (May 2009)
Turnip and Turnip Greens Soup from Janet Fletcher, author of Author, Fresh from the Farmers' Market: Year-Round Recipes for the Pick of the Crop (April, 2009)
Creamy Artichoke Soup from Sarah Henkin, CUESA's market chef (April 2009)
Watercress and Spinach Oyster Soup from Tammy Huynh, Tamarine
Wild Nettle & Green Garlic Soup with Smoked Almonds & Olio Nuovo from James Ormsby, Jack Falstaff & Plump Jack Café
Hot and Sour Shiitake Mushroom Soup from Cookbook Authors Anna Lappé and Bryant Terry
Carrot Soup with Orange-Infused Olive Oil and Prosciutto Chips from Cookbook Author Georgeanne Brennan
Asparagus Soup from Lulu Yang, Lulu's Kitchen
Asparagus Soup with Blue Cheese Crumbles from Cookbook Authors Fran McCullough and Molly Stevens
Asparagus Soup with Curry & Crème Fraîche from Mourad Lahlou, Aziza
Potato Cress Soup from former CUESA Culinary Intern Sarah Reisdorph
Thai Curry Root Vegetable Stew with Jasmine Rice from Patrick Clark, Sutro’s at the Cliff House
Chilled English Pea Soup from local chef Leif Hedendal