Ask The Chef
with Stephanie Goldfarb
Q: Our restaurant is interested in featuring a vegetarian soup this fall. What are some of your favorite vegetables to puree for soups?
A: Great question! Fall is the perfect time of year to utilize hard squash and root vegetables in pureed soups. I love pumkin, kobocha squash, parsnips, sunchokes, and chayotes. Add a drizzle of sour cream spiked with lime and some crunch-factors like toasted nuts and seeds, and your pureed fall soup can even stand in for a meal on its own!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’sAmerica’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.