Another recipe
May. 22nd, 2009 11:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
amethystaIf you're wondering about the sudden interest in healthy foods, there are two main reasons. First, I've become a vegetarian (at least until I can find a source of cruelty-free meat. Even then, I may give up on beef and pork). I blame this entry for my vegetarianism: http://urbpan.livejournal.com/833099.html (No hard feelings, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
urbpan.)
Also, the idea of Community Supported Agriculture has finally migrated to NH (or, at least, I finally found it). I've got a local farm that will be providing me a box of vegetables weekly. This is good in so many ways. I get to support local farmers and I get to eat superior veggies (because they're not transported from far away and I know it's not from a monoculture). I'll get veggies that I may not buy otherwise, so I'll get to experiment.
This week's experiment was so successful, all the soup was completely eaten despite the fact that I made a huge batch.
INGREDIENTS
* 2 tablespoons butter
* 1 large onion, diced
* 1 clove of garlic, sliced
* 6 medium potatoes, sliced
* 4 cups raw radish greens (I also threw in 4 radishes)
* 4 cups raw spinach
* 4 cups chicken broth
* milk
* flour
* 1/2 c grated cheese (Parmesan or cheddar works best)
* 5 radishes, sliced
1. Melt butter in a large saucepan over medium heat. Stir in the onion & garlic, and saute until tender. Mix in the potatoes, spinach and radish greens, coating them with the butter. Pour in enough chicken broth to just cover vegetables. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
2. Allow the soup mixture to cool slightly, and use a hand blender to blend until smooth. Add flour to thicken soup (reblend after adding flour) or use milk to dilute soup.
3. Add cheese stir until well blended. Serve with radish slices.
urbpan.)Also, the idea of Community Supported Agriculture has finally migrated to NH (or, at least, I finally found it). I've got a local farm that will be providing me a box of vegetables weekly. This is good in so many ways. I get to support local farmers and I get to eat superior veggies (because they're not transported from far away and I know it's not from a monoculture). I'll get veggies that I may not buy otherwise, so I'll get to experiment.
This week's experiment was so successful, all the soup was completely eaten despite the fact that I made a huge batch.
INGREDIENTS
* 2 tablespoons butter
* 1 large onion, diced
* 1 clove of garlic, sliced
* 6 medium potatoes, sliced
* 4 cups raw radish greens (I also threw in 4 radishes)
* 4 cups raw spinach
* 4 cups chicken broth
* milk
* flour
* 1/2 c grated cheese (Parmesan or cheddar works best)
* 5 radishes, sliced
1. Melt butter in a large saucepan over medium heat. Stir in the onion & garlic, and saute until tender. Mix in the potatoes, spinach and radish greens, coating them with the butter. Pour in enough chicken broth to just cover vegetables. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
2. Allow the soup mixture to cool slightly, and use a hand blender to blend until smooth. Add flour to thicken soup (reblend after adding flour) or use milk to dilute soup.
3. Add cheese stir until well blended. Serve with radish slices.
