The days are shorter, the nights are cooler, and fall is just around the corner. The tubers, root crops, and fall greens are abundant on the farm and I am starting to get excited about soup. I could eat soup for most meals once the chilly weather sets in. On a cool night, a bowl of hot, nourishing soup warms you up and satisfies those comfort-seeking taste buds. It’s quite easy to make a pot of soup to share with friends or have for several meals.
“The history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato…are all variations on the same theme.”
I have already made a pot of chicken and vegetable soup this week and am looking forward to many more pots to share:)
In place of our beloved writer Alex,
And on behalf of the HBF family,
The goodness this week:
CSA Week 11: August 21, 2013
- summer squash or green beans
Potato Leek Soup (from Simply Recipes)
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)*
- 2 lbs potatoes, peeled, diced into 1/2 inch pieces
- Marjoram – dash
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Tabasco sauce or other red chili sauce (optional)
- Salt & Pepper to taste
*If cooking gluten-free, be sure to use gluten-free broth.
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield: Serves 4-6.