Fall Harvest Spotlight 10/05/2018
It’s time for the first fall share! The weather definitely feels ready for it! This week shares will have some tomatoes and bell peppers that are still going strong in the greenhouse. There will also be leeks, garlic, russet potatoes, spaghetti squash, kohlrabi, radish, carrots. beets, arugula, salad mix and chard or kale. It’s perfect weather for soup and the recipe below from Lilly’s cooking class (Jackson Street Bistro) has become a favorite for it’s simpleness and yummy results.
See you Friday at the farm - 4:00-5:30!
Potato Leek Soup
Serves 6
3 tablespoons unsalted butter
4 leeks, white and light green parts only, roughly chopped
3 cloves garlic, peeled and smashed
2 pounds potatoes, roughly chopped into1/2-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
1 sprigs fresh thyme, plus more for garnish if desired
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped (optional.)
Instructions: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes.
Adjust the heat as necessary so as not to brown. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Fish out the thyme sprig and bay leaves, then puree the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. Ilf soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
