Your Recipes

Nothing says Holland Marsh like a great Soup! Here's a few recipes from Holland Marsh farmers. Chefs, restaurants, everyone - Send us yours!

HAMBERGER SOUP

This recipe is Avia Eek's, of Eek Farms - follow Avia on Twitter.

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:
1 ½-2lbs lean ground beef
1 medium carrot diced
2-3 medium yellow cooking onions diced
1 pepper (green, or red or orange) your preference
2-3 celery stalks diced
3 ½ cups diced tomatoes
8 cups low sodium beef stock (homemade or base)
1 handful bow-tie pasta (or your preferred pasta)
2 tbsps. Basil, oregano (Italian seasonings)
12 or so bay leaves
Salt and pepper to taste

Directions:
Brown the ground beef, then when it’s half cooked, add carrots, onions, peppers, celery and sauté for about 15 minutes.  Add tomatoes, then beef stock and seasonings.  Let simmer for 25-30 minutes.  Add pasta.  Salt and pepper to taste 

Please note:
Avia says: "It’s always better the next day!"

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ONTARIO CARROT SOUP WITH HERBED CROUTONS

This recipe is also Avia Eek's, of Eek Farms - follow Avia on Twitter. The soup is adapted from a recipe she discovered by Steven Wilson, executive chef at The Local Company in Toronto.

Makes about 16 cups (8 large servings)

Ingredients:
4 leeks, white and light green parts
1/4 cup unsalted butter
2 lb (1 kg) carrots, peeled, cut in 1-inch chunks
2 Yukon Gold potatoes, peeled, cut in 1-inch chunks
4 stalks celery, chopped
4 cloves garlic, chopped
4 sprigs thyme
4 bay leaves
1/4 tsp each: ground cinnamon, ground nutmeg
2 tsp kosher salt, or to taste
1 tsp pepper
8 cups water
1/2 cup half & half (10 per cent) cream (optional)

Croutons:
1/4 cup chopped flat-leaf parsley
1 tbsp each: chopped thyme, chopped rosemary
1/2 cup extra-virgin olive oil
3 cups small bread cubes (about 3 slices)
Kosher salt + pepper

Directions:
Cut leek in 4 lengthwise, then across in 1-inch pieces. Wash well; drain.

In large saucepan, melt butter over medium-high heat. Add leeks, carrots, potatoes, celery, garlic, thyme, bay leaves, cinnamon, nutmeg, salt and pepper. Cook, stirring frequently, until vegetables soften, about 7 minutes. Add water. Raise heat to high; bring to a boil. Reduce heat to medium-low. Simmer until vegetables are soft, about 20 minutes. Remove bay leaves and thyme sprigs.

Using hand or immersion blender, or in batches in blender or food processor, purée soup until smooth. Stir in cream, if desired. Taste; adjust seasonings if needed.

Meanwhile, for croutons, in mini food processor, purée parsley, thyme, rosemary and oil.

In bowl, toss bread with herb oil. Season with salt and pepper. Bake in preheated 400F oven until golden brown, about 7 to 10 minutes.

Serve soup with croutons sprinkled on top.

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TRADITIONAL BORSCHT

From Norman Young - Norman Young & Son, Kettleby, Ontario.

Serves 8

1 lb - 1½ lbs beetroot
1 tbsp sunflower oil
1 large onion, thinly sliced
1 large potato, peeled and cut into julienne strips
2 large carrots, cut into julienne strips
3 celery stalks, thinly sliced
6 cups broth
1 can, 796ml, of whole tomatos
2 tbsp fresh lemon juice
2 tbsp chopped dill
salt and freshly ground black pepper
½ cup white cabbage, thinly sliced
1 cup sour cream

Instructions:

Wash, peel and slice the beetroot into very thin strips. Heat the oil in a large pan and fry the thinly sliced onion for a few minutes, then add the potato, carrot, celery, and beetroot strips.

Cook for five minutes, stirring frequently until the oil is absorbed. Add the stock, tomatos, lemon juice, half of the dill and seasoning.

Bring to a boil and simmer for 30 minutes until the vegetables are tender. Add the cabbage and simmer for 5 minutes. Adjust the seasoning.

Serve cold or hot (chill soup overnight) with a dollop of sour cream and sprinked with the remaining dill.

Enjoy!