Hi Everyone,
So, in continuation of this week’s newsletter, here are some easy recipes to try out.
Potato Leek Soup (basic recipe, adapted from various sources)
2 tbs butter
1# Leeks
1# potatoes
4 cups chicken or vegetable broth
salt and pepper to taste
1 cup cream or milk
Directions: Melt butter in a saucepan, add chopped leeks and sautee over medium heat until soft. Add broth and chopped potatoes, bring to a boil and simmer until potatoes are soft, about 30-40 minutes. Stir in cream, and salt and pepper to taste. Blend with an immersion blender, or standard blender.
Carrot Ginger Soup (from the foodnetwork.com)
2 tbs butter
2 onions (or leeks)
6 cups chicken broth
2 pounds carrots
2 tbs grated fresh ginger
1 cup cream or milk
salt and pepper to taste
parlsey sprigs (for garnish)
Directions: melt butter in saucepan, sautee onions until soft. Add broth, ginger, and chopped carrots, bring to a boil and simmer until carrots are soft. Add cream, salt and pepper, and blend until smooth.
Both recipes are basically the same, and can you can easily incorpate any additional ingredients or flavoring you may want to add. As mentioned in the newsletter, please feel free to post your own celeriac recipes here, and continue to check back weekly for more farm news. Thanks!