“Soup’s On”

As the cooler weather begins to creep in, and as the holidays approach, my thoughts turn to soup. I find that a bowl of soup takes care of my hunger and at the same time, warms me. Over the years, I have tried many different dining spaces and their specialty soup, but for the most part have found a place where I know that the soup will be filling, healthy, and very tasty. That place is Prairie Grass Café in Northbrook.

Chef Sarah Stegner, is a master at making her soups and when the calendar hits November, all the stops are pulled. Her farm to table dining spot, located at  601 Skokie Blvd. in Northbrook has some great soups available. This week, I was able to do four of her amazing recipes.

Her vegetable soup is absolutely amazing. A tomato broth with many veggies- ricj and flavorful. Not only can you enjoy the soup at the restaurant, BUT you can also order soup for the family in quarts.

I am not one for mushroom ( anything) , but must say that Sarah can make even a mushroom taste great. The texture is creamy and the taste smooth as silk. I am one to put crackers or oyserettes in my soups, but with her soup, no need. It is like heaven and quite filling. The mushroom soup is a Prairie Grass “classic”, where they use certified organic mushrooms from River Valley Ranch ( owned by farmer Eric Rose) . These can be purchased at Green City Market, located all year in Avondale.

As the weeks go on, there will be more soups to report on, including, I am sure special soups for Thanksgiving. By the way, Sarah and her staff can prepare your holiday dinners for you. Just check out her website for some of the fabulous menu items available.

As the weather outside gets colder, and the wind a little bit bolder, I am ready to do more soups. From the time I was a kid, I loved soup(s). My grandmother was big on chicken soup with either a knish or a matzah ball, but noodles were not her specialty- that came in a Campbell’s can. During my years working for the Hispanic newspaper, LaRaza and then Guia, I got into Tortilla Soup ( with pico de gallo garnish) and as fine as I ever had in Berwyn/Cicero or Little Village, I find that Sarah and her crew at Prairie Grass in Northbrook, bring all the zest and flavors to life with theirs. ( by the way, when you purchase soup at Prairie Grass, $2 is donated to Green City Market’s emergency fund for Chicago area Families and Farmers.

By the way, this soup is “dairy free”- it is served, in house with chopped avocado and tortilla strips!

.Chef Sarah calls it their “Heirloom Squash Soup” and it is made from squash grown on Three Sisters Garden Farm in Kankakee. Fresh and local, and quite tasty!  I have always loved  Squash, soup  and Prairie Grass has a special recipe that I adore- Pink Banana Squash. Once you taste it, you will want more, I assure you.

As the days go on, and seem to get colder, soup becomes more important. This week started with a very cold Monday ( today) where Jane and I ran some errand and as we came back home, stopped at Prairie Grass to pick up some of this weeks offerings.

First of all, I know Chili is thought of more as a meal over soup, but rather a type of stew. Often it is referred to as just Chili ( its own category of warm food) because it is more solid than liquid ( broth). I, however, have always thought of it as a type of soup. I recall my dad taking me to a place called Bishops on Damen and 18th street in Chicago. They had the best chili ever!!! I have had dreams about their chili, but today, I had the great ( notice, not good, but GREAT) to taste the Sarah Stegner recipe- terrific!

The second soup that we were given to taste was a sort of celery broth. I am not a big veggie person to begin with, and celery? Oh my God, what might she think when I report on this one. Well, surprise, surprise! I loved it. Creamy, thick and quite tasty. I am sure that besides being delicious, it probably is one of te healthiest soups I have ever enjoyed, and I didn’t need to oysterette it at all.

It is called Celery Root Soup. Most of the soups are priced to take home- pint $12 and quart $22. They add bread and butter and I must tell you their soups can be considered a meal. On a day like today, it is the perfect lunch!

For more information, visit www.prairiegrasscafe.com

Reservations call 847-205-4433 or info@prairiegrass.com