Broccoli Soup
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)
Tagged: leeks
Spring Garden Soup
Another great soup recipe from The Victory Garden Cookbook by Marian Morash. It serves 4-6. Use 2 leeks (white and light green parts only) in lieu of scallions. For herbs, parsley, thyme, or tarragon is recommended. (more…)
Leeks
Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of tightly wrapped, layered leaves. With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. (more…)
Potato Leek Soup
Here is a reliable standby soup from epicurious.com. It can be prepared ahead of time and kept in the refrigerator or frozen. Serves 4. (more…)
Leek and Swiss Chard Tart
Here’s another great recipe from epicurious.com, a quiche-like dish using leeks and Swiss chard. Feel free to experiment with quiche dishes like this – you can mix in almost any precooked meat or top with cheese. (more…)
Summer Vegetable Bread Pudding
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
Simple Broccoli Soup
This simple soup is equally good hot or cold. You can readily omit the potatoes for a lighter version. A small dollop of sour cream or crème fraiche before serving is a nice complement to the soup. The recipe serves 4-6. (more…)
Soupe au Pistou
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)
Sautéed Baby Squash with Basil and Feta
This recipe is courtesy of Cooking Light. It calls for pattypan squash, but you can substitute any of your other summer squashes, depending on what you have on hand. (more…)
