After the first CSA delivery, we tried to get creative and try some new things. A long time ago, my mom had made a really good potato and leek soup with lamb. This is my vegetable based version using lots of our vegetables. I need to make this a second time and attempt to formalize the process, as I initially starting cooking this as a side dish for tamales, but unfortunately, the tamale place closed a few minutes before Nicole stopped by.
Rough outline: I sauteed leeks, onions, a few pieces of cauliflower, and finely diced potatoes in olive oil and garlic until the potatoes were cooked and crispy on the outside. At the same time I cooked cauliflower in vegetable stock until the cauliflower was tender. I added the swiss chard to the potatoes, leeks, and onions, and cooked until wilted. Using the stick blender, I pureed the cauliflower and stock and added this to the potatoes, leeks, onions, and chard. I added a pad of butter, a small amount of milk, and parmesan cheese to the mixture and it was all done.
It came out good and was quite creamy despite the very minimal amount of fat and dairy.
 |
| From YummyFood |
No comments:
Post a Comment