Tuesday, February 17, 2009
Green Harvest Soup
Good Day Folks,
Most of these ingredients are available now from your local farmers market vendors. If you are not yet a locavore check out your local farmers markets for the freshest produce.
I adapted this from a recipe I saw in better homes and gardens. Since I am not overly fond of cooked spinach, I chose a sweet potato over a regular potato to sweeten the soup — worked beautifully and the arugula adds just a nice amount of nutty bite.
GREEN HARVEST SOUP
1 large shallot, minced
1 medium onion, chopped
2 teaspoons - 1 tablespoon dried Herbes de Provence or Italian herb blend
1 teaspoon of extra virgin olive oil
1 teaspoon unsalted butter
2 cups defatted chicken stock - homemade is best - can substitute vegetable
1 large sweet potato, cleaned, peel left on, chopped
1 package baby spinach, rinsed well and dried - set aside 1 cup, torn into bite size pieces
1 cup arugula, torn into bite size pieces
Parmesan cheese curls
edible flowers for garnish (I used pansies, calendula petals and sweet alyssum)
salt to taste
Notes: I used spinach, shallot, onion, and sweet potato from the One Windmill Farm and the excellent seeded baguette from Classico Italian Breads. The arugula and edible flowers came from my gardens.
In a heavy pot, melt butter and olive, add shallot, onion and dried herbs and saute on medium heat for 5 minutes. Add the stock and sweet potato, bring to a boil, reduce to simmer and cook covered until the sweet potato is tender, about 10 minutes. Begin adding all the spinach (except for the reserved 1 cup) a little at a time until incorporated and wilted. Remove from heat and let sit to cool for about 5 minutes.
I used an immersion (stick) blender, but you can use a regular blender or food processor to puree the soup. Careful! Don't burn yourself - I do love my immersion blender - once you get the hang of it you are not dirtying another container (blender)*.
Taste the pureed soup for salt - you should not need to add any or only a very little.
Ladle into soup bowls, top with a bit of reserved spinach and arugula, edible flowers and cheese curls, and serve with baguette slices.
There are so many healthy benefits to these foods, it is almost a sin to not serve it whenever they are available from your local growers.
*Immersion blenders take only a minute to learn to use and about 2 minutes to do the job! First have your pot of hot whatever off of the burner — make sure the wand is locked on. Plug it in, and dip the blade all the way to the bottom of the pot, holding upright. Use the lowest setting - press and hold and begin to move the wand around near the bottom of the pot, side to side - do not raise it above the top of the liquid or you will have it all over the place. As I say, it will only take a minute to get the hang of it - move side to side and in a circular motion to make sure you are getting all the solids pureed. Release the button and you can now lift the wand - make sure there are no solids hanging out of the slots on the blade cover. Viola - you have pureed the soup in under 2 minutes.
Find more recipes like this one in my book "101+ Recipes from The Herb Lady"
-- Catherine, The Herb Lady