Leek Soup

Name: Leek Soup
Yield: 4 servings
Ingredients: 3 T olive or coconut oil; 3 medium leeks, well washed and chopped Zest of 2 lemons; 9 cups of water; 2 1/2 teaspoons salt; 2 cups cooked brown rice; 2 cups cooked white beans or a 14-oz can, drained and rinsed; 1 cup coconut milk; 2 cups cauliflower florets (I had none and substituted broccoli); 5 oz yuba skins or egg pasta; 1/2 cup chopped, toasted hazelnuts (I substituted our roasted almonds) Chives, dill and/or lemon olive oil to serve

Serves 4

broccoli cauliflower leeks

Method

This hearty soup recipe is borrowed (reproduced almost verbatim) from a book called Near & Far, Recipes Inspired by Home and Travel, written by Heidi Swanson. The recipes in the book are vegetarian and inspired by her visits to Morocco, Japan, Italy, France and India. The beautiful photos, as well as the recipes, make it a wonderful addition to your cookbook collection.

1
In a large soup pan over medium-high heat, add the oil. When hot, stir in the leeks. Sauté, stirring regularly, until the leeks soften and take on a bit of color, about 7 minutes. Stir in the zest of one lemon, wait another minute, then add the water and salt and bring to a simmer. Stir in the rice, beans, and coconut milk and let everything come back up to a simmer. Add the cauliflower and yuba skins, simmer for another minute or so, and serve in bowls, diving deep into the pot to include lots of good chunks in each bowl. Serve topped with more lemon zest, toasted hazelnuts, chives, dill and a final drizzle of oil (or lemon-infused olive oil if you have some on hand).

From the farm's kitchen

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