In 7 days - all 32 of the tickets - seats - reservations - whatever you would like to call it - sold our for our farm's first Supper Gathering. We have had some disappointed people, so we have arranged with Chef Derek for an additional supper at the farm. Go HERE for the scoop and keep in mind, once again, we only serve 32 people AND like the last time - the menu won't be totally complete until the week of. The date of this Supper Gathering is Friday, April 13th at sundown. Within the week, Chef Derek of Moonrise Standard will supply us with what he calls a "guiding" menu. If you check out the info for March's Supper - here - you can get the idea of what that means.
Today, the Wednesday team of women harvested beautiful produce. I gathered the carrots, the French Sorrel, the fennel and the celery. Soup was on my mind. But, I reached out to Chef Derek of Moonrise Standard (he's our amazing chef for the Supper Gathering on March 16th and by the way as of this writing ONLY 2 seatings remain) to see what he'd do with these ingredients. On another post, I will share what I first liked about Chef Derek - it had to do with when I asked him to see a "menu" - let's say, I got the coolest answer back. Anyway, below is Chef Derek's Spring Time Soup Recipe. Mine, I will share later on this week.
Spring Garden Soup for 2
1 bunch carrots
1 bunch sorrel
1 stalk celery
A bunch of fennel Fronds
4 cups chicken or vegetable broth
1 stalk green garlic or a few cloves cured garlic
2 cups canned or dried (and cooked) white beans
Splash of leftover white wine
Salt, pepper, olive oil + other necessities
A few cubes of good butter
Remove the greens front the carrots and chop the roots into palatably bite size pieces. Remove the leaves from the celery and chop the stems into equally palatably bite size pieces. Sweat both on low heat with olive oil for some odd fifteen to twenty minutes. Once slightly softened, add thinly sliced green garlic (or minced garlic cloves) and turn up heat to caramelize said garlic. After a couple of minutes and before burning the garlic add a splash of white wine if you’re the type of person to not finish a bottle of wine. If you’re not that type of person, add the chicken or vegetable stock, cooked white beans and bring up to a simmer. Roughly chop the carrot tops and fennel fronds. Once the soup is simmering add the chopped carrot tops, fennel, a pinch of salt and pepper, and let roll for a few minutes while you prepare the garnish. As thin as you can, slice the sorrel. Add the sorrel to a mixing bowl with the celery leaves, a drizzle of olive oil and another pinch of sea salt. Toss evenly. Turn off the heat on the soup and whisk in a few cubes of butter. Taste the soup. Need more salt? Add more salt. Want more butter? Add more butter. Spice? Add some chile flake or more black pepper. Taste until its ready.
When it is ready, place the celery and sorrel salad in the soup bowl. Ladle in the soup and serve immediately. The heat will slowly wilt the bright citrusy sorrel leaves and mellow out bitter notes from the celery leaves.
Enjoy with good company or better music.
Cool season garden is my favorite especially with cauliflower and broccoli - they make such wonderful soups. ,When the cauliflower starts opening up those beautiful white heads, I know it's time to to watch it get big enough to harvest for my Roasted Cauliflower Soup. It's easy, makes the kitchen smell divine and it's memorably yummy.
Recipe: Rinse your head of cauliflower. Preset your oven to 400. In the meantime, place the head on a cookie sheet and "smother" it with olive oil, butter and garlic salt. When the oven reaches the 400 degree temp, put the cauliflower in the oven. Watch it - so it doesn't get to brown. It should take about 25-30 minutes to roast.
While the cauliflower is roasting, saute chopped onions, garlic, celery. This is where I just do what seems right. About a whole small onion, 2 heads of garlic and a stalk or two of celery. We grow celery, so I add the leave part. I also add fresh parsley and garlic chives. This is optional.
When the cauliflower is done, I cut it up (a bit) and add it to my big frying pan of sauted vegetables. At this point, I will add about 3/4 carton of chicken stock. Trader Joes is my go to on this. Costco too. Let this cook for a bit - about 10 minutes. Here is where I add more garden herbs. Always marjoram. Always thyme - whatever is there. In this case, the image above shows lemon thyme. I also will add about 1/2 cup of heavy cream of fresh goat's milk AND sometimes sour cream.
Then, get your blender ready. We have a Blend Tec. I love this machine. It works great for our family needs. I add the whole mixture to the Blend Tec container. IF it's too much, do just part - blend on the speed that is for "hot soups" and then pour out and then do the same with the other half.
When it's ALL blended - I put it in a larger pot for serving.
You might be wondering, "If it's cauliflower, why so green looking?" It's because of ALL the celery, parsley and herbs.
If you make, it please let me know how you liked it. I always love your comments.