Restaurants » Restaurant News

Market made

The first in an occasional, seasonal series

by

3 comments

If dollars were only made of elastic. The holiday season means stretching dollars and the Rochester Public Market can help extend your hard-earned coin a little further.

Fresh produce is abundant at the Rochester Public Market — and it’s affordable. While the summer months usually offer a better selection of local produce, winter at the market still offers plenty to fill your basket.

The challenge: Buy the goods to make a hearty winter meal to feed two for under $20. The results? A sweet potato soup sure enough to warm your bones. Check out the ingredient list below and photo essay of the challenge.

Visit rochestercitynewspaper.com for a video on how to make the soup. Note thyme was not used and cooking onions were substituted for shallots. Also, a slight amount of ginger was added to the recipe. The soup’s recipe is vegan. The bread, however, is not.

PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER

Ingredients List:

• 12 medium sized sweet potatoes

• Five large carrots for vegetable broth

• Large celery stalk for vegetable broth

• Five cooking onions (Two for soup, three for broth)

• Four heads of garlic

(Four cloves for broth, four cloves for the soup with plenty leftover for your pantry)

• Bundle of ginger (Sparse shaving for soup; plenty leftover for freezer)

On the side

• Loaf of Flour City sourdough bread

• Three parsnips (Roasted for bonus side dish. Not photographed)

Ingredients you probably already have: • Olive oil • Salt & Pepper • Paprika

PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
Every morning at the Rochester Public Market should start with a cup of coffee. We opted for a hot cup of black coffee from Java's. [ $2 ]
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
Garlic is the soul of the soup. It should be used to make the broth and when roasting the sweet potatoes. [ $2 ]
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
Every soup needs a twist. We used ginger to spin this classic winter soup. Plus, we had plenty left over to stick in the freezer for future recipes.
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
Sweet potatoes are the perfect root vegetable to roast and turn into a winter warmer. [ $2 ] Roast your parsnips with some olive oil, salt and pepper for a sweet and savory side dish.
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
A proper carrot gives the foundation to the soup's base, the broth, along with celery, onions and salt and pepper.
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
Garnish the soup with celery leaves and salt and pepper to taste. Warm up your bread [$5] in the oven for a proper dip.
PHOTO BY KEVIN FULLER
  • PHOTO BY KEVIN FULLER
We obviously had to make some slight adjustments based on what the public market had available and put our own spin on the recipe. Here is a similar recipe for you to use.

Comments (3)

Showing 1-3 of 3

Add a comment
 

Add a comment