Last Friday our friend Lisa Donohue, of the Thrive Center in Wallingford, joined us at the Friday Summer Series in downtown Rutland to share one of her favorite summer recipes: her CSA standby soup. While at its base, this is a leek and potato soup, Lisa has enhanced the Smokey House Center’s recipe with a whole variety of seasonal, local vegetables – you know, those you might acquire from your CSA and don’t know how to possibly use them all.
If you sampled her tasty soup on Friday, you would have enjoyed fresh produce from Evening Song Farm and Tangled Roots Farm, stock made from Yoder Farm chicken, and Cobb Smoked Bacon from the Wallingford Locker.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 leeks, washed and thinly sliced
- 2 stalks celery, chopped
- 1 1/4 lbs potatoes
- 2 parsnips, chopped
- 3 carrots, chopped
- 4 cups chicken or veg stock (water could also be used if no stock is available)
- 1/2 cup cream (optional)
- any of the following for garnishing: sauteed bacon, corn, sour cream, chopped shiitake mushrooms, fresh chives or herbs
- 1. Heat the oil and butter in a large pot and add the leek and celery. Cook, covered, over moderate heat for 5 minutes, or until softened, stirring occasionally.
- 2. Add the potato, parsnip, carrots and stock to the pan. Cover and bring to a boil. Tilt lid so the pot is partially covered and cook for 10 minutes, or until the vegetables are tender.
- 3. Optional: Puree either with an immersion blender or cool slightly and transfer to a stand blender or food processor, blending in batches until smooth.
- 4. To serve hot, return the soup to the pot to reheat and stir in the cream, if using. To serve cold, chill after blending and add cream just before serving, if desired. Top with chives, bacon, corn, sour cream, or fresh herbs.
- Feel free to customize this soup with your favorite veggies!
- Adapted from the Smokey House Center in Danby, VT