Last night was soup night in the RI100mi household. I took a Thomas Keller Bouchon recipe and added a few twists to make it my own…here’s the breakdown of ingredients and where they came from:

  • Butternut squash- Wintertime farmer’s market in Pawtucket.
  • Potatoes- From the 50lb bag that we bought at the Goddard Park Farmer’s market (stored in the PSD)
  • Carrots, Onions and Celery- All from the Goddard Market, diced and frozen for the winter.
  • Honey- Also from the Goddard Market.
  • Veal Stock- Made in December and frozen for future use.
  • Canola Oil- Already had it before the challenge- it’s fair game.
  • Butter- see above.
  • Sage- Frozen from our garden (2008).

                                           -Josh