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Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Parker Farm CSA Share 9/8/10:6 ears of corn, 2 pounds of tomatoes, 2 eggplant, 1 pound peppers, 1 bunch
red chard, 1 bunch arugula, 1 bunch radish and 2 acorn squash! (Can't wait to do something with the acorn squash!!)


dang...it is hard to photograph soup and make it look appetizing!


Chard Potato Soup

Serves 6

One bunch chard, washed, stems separated from leaves, each chopped into 1/4" pieces

2 Cups chicken or vegetable stock

3-4 large potatoes (starchy ones work best - like russets - but whatever you've got on hand.) peeled and diced

One large onion, halved and thinly sliced into half-moons

4-6 cloves of garlic

1 T. organic unsalted butter

one sprig fresh rosemary

salt and pepper to taste


Sliced radishes and an excellent extra-virgin olive oil for garnish


1. Over medium-high heat, melt butter in a heavy soup pot, then add onions and saute until soft.

2. Add diced chard stems and saute until onions are golden and chard is soft.

3. Add chard leaves and fold in, allowing them to cook down.

4. Meanwhile, in a separate pot, cook potatoes and garlic cloves in stock, covered.

5. Once potatoes are soft, add half of the onion/chard mixture and blend using an immersion blender or stand blender - taking care to not splatter hot soup everywhere.

6. Return blended vegetables to the heavy soup pot with the remaining cooked vegetables and combine. Add salt and pepper to taste and remove the rosemary sprig.

7. Ladle soup into bowls and garnish with sliced radish and a generous drizzle of olive oil.

8. EAT!




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Views: 56

Comment by Christa Nelson on September 10, 2010 at 12:36pm
what a creative way to make use of the CSA share! ........sounds yummy......as far as photographing food, i've found that most of the time, photographing from angles produces better results than from above, as well as finding a spot with good, soft, indirect light

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