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Serves 6; Recipe by Courtney McDonald

Ingredients:
-2 pounds small potatoes, any variety, washed
-1 bunch collard greens, stems removed, washed well and sliced into ½ inch ribbons
-2 Tbsp. olive oil or butter
-2 cloves garlic, finely chopped
-2 leeks, cleaned well and sliced thinly crosswise
-4 cups chicken or vegetable broth
-1/4 tsp cayenne pepper
-salt and pepper, to taste
-1/4 cup heavy cream

Cut the potatoes into bite-size pieces and set aside. Heat the olive oil in a soup pot on the stove over medium heat. Add the garlic and leeks and cook, stirring occasionally, about 10 minutes or until leeks are translucent. Season well with salt and pepper. Add the potatoes, collard greens and broth to cover. Bring the soup to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.

Once potatoes are cooked, remove the pot from the stove and add the cayenne and heavy cream.

Adjust seasoning if necessary and serve immediately.

Serves 6; Recipe by Courtney McDonald

Ingredients:
-2 heads cauliflower
-2 asian pears, any variety
-2 Tbsp. extra-virgin olive oil
-1 yellow or white onion, diced
-4 cloves garlic, minced
-1/2 tsp. lemon or meyer lemon juice
-1/4 cup heavy cream
-salt and pepper, to taste

Remove any leafy green parts from the cauliflower and cut into 1” chinks, stems and all. Peel and core the pears, then dice into 1/2” chunks. Set both aside.

In a medium soup pot, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until sweet and translucent (about 10 minutes). Add the cauliflower and pear and add enough cold water to barely cover. Season generously with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until cauliflower is completely soft, about 30 minutes.

Remove pot from heat. Using a slotted spoon, transfer the cooked vegetables to a blender and puree with just enough cooking liquid to make pureeing easy. Be sure to get all of the onions and garlic. Discard any unused cooking liquid or save for another purpose.

Transfer pureed soup back to the original cooking pot and stir in the vinegar. Heat to desired temperature, finish the soup with the heavy cream and adjust salt and pepper seasoning to taste. Serve with crusty bread or buttered croutons.

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