Make this delicious soup from scratch


Lovejoy Bakers may be known for artisan breads, but our scratch-made soups are quickly becoming just as popular. Here is Chef JJ’s recipe for a rich and satisfying soup similar to Vichyssoise, but made with celeriac, commonly known as celery root. Celery root isn’t the prettiest vegetable on the outside, but when pureed with onions, thyme and yukon gold potatoes, it becomes wonderfully silky-smooth with a delicate celery flavor. It’s easy to prepare and makes a lovely dinner with a salad, and of course, a Lovejoy Bakers Baguette. Enough to serve 4.

For the Soup
Serves 4
2 cloves garlic – peeled
1 medium yellow onion – julienned
21/2 pounds of celery root – peeled and diced in large chunks
1/2 pound yukon gold potatos – peeled, diced in large chunks
1 quart milk
2 cups water
1 sprig thyme – leaves picked from stem
1 large bay leaf
1 1/2 tbs Champagne vinegar
2 cups heavy cream
1 1/2 tbs kosher salt
1/8 tsp ground white pepper

For the Garnish
Crème Fraîche
Black Truffle Oil
Celery Leaves

Make the soup:
Fill a 6 quart soup pot with water and milk. Add the celeriac and potato directly to the pot to avoid oxidation. Add the onion, garlic, thyme & bay leaf. Bring to a low simmer and cook for 35 minutes or until tender. Remove bay leaf. Remove from heat. Add vinegar, cream, salt and white pepper.

Puree with a hand mixer until smooth and pass through a fine sieve. Ladle into 4 – 8oz bowls. Garnish with a little swirl of crème fraîche, a few dots of black truffle oil and a couple of lovely inner celery leaves for a beautiful finish. Serve warm and Enjoy!

Brrr… warm up at Lovejoy Bakers

Stuffy nose or not, we invite you to experience the restorative effects of our housemade chicken and rice soup. Every steaming spoonful delivers shredded chicken and wild rice, and is packed with vitamins and minerals derived from the fresh carrots, celery, parsley, onions and root vegetables that make up our slow-simmered broth.  It’s our prescription for a delicious lunch!

If you’re in the mood for something a little richer, our fire-roasted red pepper and tomato soup should do the trick.  Thick and satisfying, it has a kiss of cream for a silky texture, and is brightly flavored with basil, thyme and chives.  Lovely on its own, you may want to consider pairing it with one of our sandwiches…


… our grilled organic sharp cheddar and fontina on brioche bread, perhaps?  Not exactly like Mom used to make, but a good, hot meal on a cold day.  She would definitely approve.

Make Lovejoy Chili at home (or not :-)

Lovejoy Chili con Carne with Sweet Corn Aji Amarillo

If you haven’t tried this yet, you OWE it to yourself (especially on a rainy day) to enjoy a bowl of Josh’s chili, made exclusively for Lovejoy Bakers.  Getting Josh to part with the recipe was no small feat, but here it is for those who want to make a big batch at home.

Josh’s Chili Con Carne with Sweet Corn Aji Amarillo

For the Chili
1 lb. Painted Hills ground beef
1/4 cup vegetable oil
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
I cup yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 jalapeno pepper, seeded and diced
1 lb. Roma tomatoes, rough chopped with juice
2 cups canned black beans, drained
3 Tbs. garlic, minced
1/2 Tbs. onion powder
1 Tbs. dark chili powder
1 Tbs. ground cumin
salt/pepper, to taste

1.  Heat a large pot on medium high heat with oil.  Brown the ground beef, drain, reserve 1/4 cup of drippings, set beef aside.
2.  Put reserved drippings back into the pot.  Turn heat to high and add peppers, carrots, onion, celery, garlic and jalapeno. Saute until soft and slightly caramelized.
3.  Toss in remaining ingredients and beef.  Cover pot, turn heat to low, and stew for 3 hours. Stir occasionally and adjust salt and pepper to taste.

For the Sweet Corn Aji Amarillo
1/2 cup softened cream cheese
1/2 cup cooked corn
1/2 cup sour cream
1 1/2 Tbs. dried Amarillo Chile Powder (probably available at Whole Foods, New Seasons, etc.)
salt/pepper to taste
1 chopped scallion (for garnish)

1.  Place all ingredients, except for corn and scallions, in Food Processor.  Puree until smooth.
2.  Remove blade and fold in corn.
3.  Add a generous spoonful to chili before serving.  Garnish with chopped scallions.