Soups | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm–7pm


Potato Cress Soup

Sarah Reisdorph, CUESA Market Chef.

Chilled English Pea Soup

Leif Hedendal, local chef.

Creamy Artichoke Soup

Sarah Henkin, CUESA’s Market Chef.

Watercress, Spinach and Oyster Soup

Tammy Huynh, Tamarine

Wild Nettle and Green Garlic Soup with Smoked Almonds and Olio Nuovo

James Ormsby, Jack Falstaff & Plump Jack Café

Hot and Sour Shiitake Mushroom Soup

Cookbook Authors Anna Lappé and Bryant Terry.

Carrot Soup with Orange-Infused Olive Oil and Prosciutto Chips

Georgeanne Brennan, cookbook author.

Asparagus Soup with Blue Cheese Crumbles

Fran McCullough and Molly Stevens, authors of The Best American Recipes 2004-2005.

Asparagus Soup

Lulu Yang, Lulu’s Kitchen

Radish Green Soup

Sarah Henkin, CUESA’s Market Chef.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »