By Gina Yoder
I love soup. A lot. Every season, every month, every week, I love soup. Even when it’s so hot out that my husband raises an eyebrow when I mention soup, I gleefully pull my favorite soup pot off the shelf and I make soup.
Last week at market, I scored! Curly kale from The Garden Patch, gorgeous young leeks from Fifth Month Farm, and tasty, twisted carrots from Canaan’s Cupboard. Perfect ingredients for soup! (Despite my husband’s raised eyebrow.)
I craved something that would (1) use these peak-fresh veggies, and (2) NOT make me sweat.
Here’s what I call “Lititz Farmers Market Vichyssoise”.
1/2 cup white onion, finely chopped
2 thinly sliced leeks, white and light green part only
2 garlic cloves, minced
4 cups vegetable broth or chicken broth
1/2 tsp salt
1/2 tsp white pepper
2 white potatoes, cut into 1-inch chunks
2 carrots, chopped
1 cup of chopped vegetable of your choice (I use zucchini and corn)
3 kale leaves, chopped into small pieces
1 cup milk
- In a dutch oven or soup pot, sauté onion, leeks and garlic in a splash of olive oil for 5 minutes, until the onion is soft but not browned.
- Stir in 4 cups vegetable broth (or chicken broth), salt, white pepper, and potatoes. Bring to boil; reduce heat and simmer about 12 minutes, until potatoes are soft.
- Purée the potatoes and onion mixture with an immersion blender (or ladle it into a standing blender, puree, and return it to the pot).
- Add carrots, chopped vegetable(s) of your choice and kale. Stir in a bit more broth or water, if it’s too thick. Simmer until vegetables and rice are done, about 20 minutes.
- Stir in 1 cup of milk until well incorporated, and additional salt and pepper to taste. Serve warm or at room temperature