Friday, November 27, 2009

Grant Farms Soup

Grant Farms Soup

My parents are in Mexico. Such a life! Well, there are benefits to knowing people who travel.
1. You can stay in their mountain cabin as much as you want.
2. They let you drive their much nicer car.
3. They give you their shares to Grant Family Farms.

Grant Farms is an organic farm in Waverly.
This is a community supported Agricultural project. At the beginning of the year you can buy a share that entitles you to weekly organic fruits and vegetables. The problem is, you don't know what you will get until you get there. This week we got gourds of some flavor, leeks, apples (amazingly sweet), lettuce, spinach, cilantro, parsley, onions, broccoli, cauliflower, and potatoes. This is what I made. Harry is NOT a soup person (must be because of some Seinfield episode) but he LOVED this and went back for thirds. Really yummy and easy.

4 chicken or vegetable broth
1/2 or whole onion
2 c fresh or frozen broccoli
2 c. fresh or frozen cauliflower
1 sm. potato, diced
3 cloves of garlic - smooshed
3/4 c (more or less) cheddar cheese grated
1/2 c. milk
Salt and pepper (no salt if using canned broth)
Hot pepper sauce or chili pepper flakes optional

Bring broth, onion, broccoli, cauliflower, and potato to a boil in a soup pot. Reduce heat, cook covered, 10 minutes. Remove 1 cup plus broccoli and cauliflower pieces, set aside. Cook soup 10 minutes longer. Put cheese and milk into blender or food processor. Ladle in a 1/2c of soup broth. Puree until very smooth. Pour in 1-2 cups of veggies and continue to puree until creamy. (Beware - it's hot!) Return pureed soup to pan with reserved vegetables and heat through, but do not boil or cheese will curdle. Add seasonings.

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