All the Greens, Eggplant, Mushroom, and Tomato Soup + Simple Side Salad

Recipes by Farmers' Chef James Edwards and Charlotte Coman.All the Greens, Eggplant, Mushroom, and Tomato Soup3 1/2 lbs. canned tomatoes (if you processed and canned/froze your summer FarmShare tomatoes, use those!)2 tablespoons olive oil1/2 white onion, diced4 cloves garlic, chopped4 sprigs of thyme3/4 lb. eggplant, cut into half-inch rounds1/4 lb. oyster mushrooms, removed from growth point3/4 lb. chard greens1 turnip bulb with greens, bulb set aside for salad2.5 ounces arugula2.5 ounces beet greensSea salt to tasteFresh black pepperGrated sharp cheddar for garnishChives for garnish, optionalPuree the tomatoes until smooth. Set aside.In a stock pot set over high heat, add oil and onions and saute until translucent. Add garlic and thyme and saute 3 minutes. Add eggplant and mushrooms and saute 5 minutes. Add tomato puree and reduce heat. Simmer for 25 minutes. Add sea salt and about 20 cracks of fresh black pepper.Remove from heat and fold in arugula, chard, and beet & turnip greens. Garnish with cheese and chives.Simple Side SaladFor this simple salad, toss together a blend of bitter greens and lettuces. Thinly slice the turnip bulb (reserved from soup recipe) and mix in with greens. Toss with a vinaigrette (recipe follows) and season with S&P to taste.For the Vinaigrette:1/4 cup EVOO4 egg yolks1 tablespoon apple cider vinegar1 tablespoon lemon juice1 tablespoon honey1 small garlic clove, mincedPinch of smoked paprikaPinch of espelette1 teaspoon cracked black pepper1/2 teaspoon sea saltEmulsify all ingredients together until smooth using a food processor or immersion blender.

RecipesCarly Demler