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Monday, June 15, 2009

One Local Soup

For week 2 of the One Local Summer I once again kept it as simple as possible. With lots of greens on hand from my csa and potatoes, onions, and garlic from the market I went with soup. Now in the future, I would like the broth a little thicker so I might make a roux or thicken it with more potatoes. Not bad though for a quickly thrown together weeknight meal.


Ingredients


Pint of potatoes, yukon gold or fingerling are good
1 medium onion
Garlic
Small bunch kale
Handful of savoy cabbage
Corn, fresh or frozen
1 can or box of vegetable broth
Olive oil
Seasonings of your choice

Saute onions, garlic and potatoes cut into bite size pieces in some olive oil over medium low until everything begins to brown. Season liberally with salt and pepper. Meanwhile, wash and prepare greens (pull the leaves away from the stalks.) Add the greens, corn, and broth and turn up the heat to medium so it comes to a simmer. Let simmer until its all warmed through and the potatoes and greens are soft. Season again and serve with bread.

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