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 Soup

  • 3 1/2 lbs. canned tomatoes (if you processed and canned/froze your summer FarmShare tomatoes, use those!)

  • 2 tablespoons olive oil

  • 1/2 white onion, diced

  • 4 cloves garlic, chopped

  • 4 sprigs of thyme

  • 3/4 lb. eggplant, cut into half-inch rounds

  • 1/4 lb. oyster mushrooms, removed from growth point

  • 3/4 lb. chard greens

  • 1 turnip bulb with greens, bulb set aside for salad

  • 2.5 ounces arugula

  • 2.5 ounces beet greens

  • Sea salt to taste

  • Fresh black pepper

  • Grated sharp cheddar for garnish

  • Chives for garnish, optional

Puree the tomatoes until smooth. Set aside.

In a stock pot set over high heat, add oil and onions and sauté until translucent. Add garlic and thyme and sauté 3 minutes. Add eggplant and mushrooms and sauté 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 Salad

For 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 EVOO

  • 4 egg yolks

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon lemon juice

  • 1 tablespoon honey

  • 1 small garlic clove, minced

  • Pinch of smoked paprika

  • Pinch of espelette

  • 1 teaspoon cracked black pepper

  • 1/2 teaspoon sea salt

Emulsify all ingredients together until smooth using a food processor or immersion blender.

RecipesCarly Demler