Tuesday, November 5, 2013

What to Do With Your Share---Fall Extended Season Week 1

It's hard to pick a favorite time of year, but right now certainly meets a lot of the criteria...a warm house, well-stocked larder, cooler full of veggies, and a high tunnel with pre-Cambrian sized chard leaves. Despite the low hourly wage we make, we nonetheless are truly part of the 1 percent.

And what better time for a warm and hearty soup. The recipe below is compliments of member and former apprentice, Dani Brownhurst. We have made similar soups many times and can say that the combo of leeks, garlic and potatoes of any kind is always good. If you don't have a blender you can simply mash some of the potatoes to thicken the broth and leave the rest of the soup chunky.

Sweet Potato, Apple, Leek and Fennel Soup

3 tablespoons canola oil or butter
2 leeks, white and light green parts only, cleaned and sliced
4-5 cloves garlic
2 1/4 pounds sweet potatoes, peeled and diced
1/2 pound regular potatoes, peeled and diced
1 to 1 1/4 pounds tart apples, peeled, cored and diced
Fennel fronds – however much you want to add
2 quarts broth or water
Salt to taste

1. Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender. Add the garlic, stir until fragrant. Add the sweet potatoes, regular potatoes, apples and broth/water and bring to a simmer.

2.  Add fennel fronds and salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender 

3. Using an immersion blender, purée the soup until very smooth.

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