We now move on to the second course in our summer dinner recipe series. We hope you enjoyed the first course, but if you missed it, be sure to check out our collection of cold appetizer recipes and read about the culinary talents of SUNY students!
So now that we’ve started this meal, let’s move on to a hot appetizer. The salads and cold dishes have warmed up our appetites. This warm dish, a delightful soup that uses ingredients that can be farmed from many local farms across New York, will continue our journey through this summer meal and SUNY’s culinary talents.
This recipe has been provided by the culinary department at Schenectady County Community College.
Recipe courtesy of David E. Brough, Dean of the School of Hotel, Culinary Arts & Tourism at SCCC
The ingredients in this recipe are seasonal offerings of late summer, making this soup perfect for cool August nights, just before autumn begins. This recipe makes 8 servings.
Jenna was a student assistant with the SUNY Office of New Media when an undergraduate student at SUNY Geneseo studying English literature.