Leeks are a European staple that resemble a large green onion, with a mild oniony flavor, that isn’t of the onion family. It’s delicate flavor often gets lost under the shadow of potatoes in an American favorite, potato leek soup. Let their flavor shine by pairing with other summer favorites like corn and carrots. Here’s a soup recipe to try this week showcasing all three of these mid summer favorites. Continue reading
by Marykate Smith Despres, Salem Depot
I know it’s not fall yet, but the evening has been coming on noticeably cooler. Summer is ending and I have found myself pining for the comforts of cold weather; sweaters, slippers, and soup.
Though I love it, I have been getting tired of corn on the cob. For some reason, I have a very hard time eating corn any other way in the summer. It is one of the few deliciously messy foods – much like mangoes and fried chicken – that we are encouraged to gnaw right off it’s respective cob, pit, or bone. But as the seasons have begun to shift, I have remembered ways to cook and eat that were forgotten in the heat of summer. Soup is one of those ways.
This particular soup, adapted from a recipe in 400 Best-Ever Soups, is the perfect blend of filling and fresh. Despite having a creamy base, it manages to be light, yet satisfying enough to serve on its own as a meal.
2 tsp olive oil
1 onion, finely chopped
4 tbsp butter
1/4 cup flour
3 cups fish stock
1 cup milk
4 oz peeled, cooked shrimp*
1 1/2 cup corn
1/2 tsp chopped fresh thyme
hot pepper sauce, powder or diced fresh hot pepper to taste
1/2 cup light cream
In a large pan or soup pot, heat oil, add onion and cook until soft.
In a separate, smaller pan, melt your butter over low heat. Add flour to melted butter (I use a flour sifter to avoid clumping) and stir for 1-2 minutes. Add milk an fish stock slowly while continuing to stir. Bring broth to a boil, reduce heat slightly, and continue to cook for 5-8 minutes. Be sure to stir frequently to avoid scorching your milk.
Chop your shrimp into a few pieces each. Add shrimp, corn and thyme to onions and cook for 2-3 minutes if shrimp is precooked, or, if using fresh shrimp, until it turns pink and begins to firm up. Remove from heat.
Add liquid base to shrimp and veggies. Stir.
Blend half to all of the soup, depending on how thick you like your bisque. Return to pan, and add salt and pepper to taste. (I like to use cayenne, but you could easily use one of the small hot peppers from the Coop. If using fresh diced pepper, add it in earlier to saute with the corn and shrimp.) Add cream and, stirring frequently, bring to almost a boil.
Serve hot and enjoy.
* Although the original recipe calls for cooked shrimp, I always use fresh or defrosted, uncooked shrimp.
I have had gazpacho on the BRAIN. Caps, for emphasis. As in, I mentioned to Michael several times that I might make it, would make it, was planning on making it.
On Sunday, we stopped by a farm stand post-beach, and I bought a pound of tomatoes. These were not just for salads. These were my gazpacho tomatoes.
We also had kale. And Michael was asking for kale chips, again. We really do love them! I know lots of bloggers make kale chips (and green monsters, and overnight oats, and the like…and yes, I like them all!) and it’s KIND OF overdone, but hey. I’m showing mine off anyway.
This gazpacho was inspired by The Curvy Carrot. I like my soups kind of chunky and stew like – even in a gazpacho. Certainly puree yours more if you don’t.
Here’s what I did:
1 pound of tomatoes
1/2 cup cucumber
1/2 cup kohlrabi, sliced into matchsticks
1 ear of corn, with kernels cut
1/2 large avocado, sliced into bite sized pieces
juice of 1 lemon
3/4 cup of water
1 tbsp each: parsley, basil, mint
1/8 tsp each: chipotle pepper, smoked paprika (I used Penzey spices for both)
salt and pepper to taste
In food processor, combine tomatoes and cucumber and pulse until desired consistency. Pour into bowl. Add remaining ingredients, spices and water. Adjust salt and pepper to taste. I let it sit for 30 minutes before serving.
For the kale chips:
~ 6 large kale leaves, destemmed and cut into pieces
1 tbsp coconut oil
smoked salt, to taste
Preheat oven to 400. In a large baggie, throw in all your kale and coconut oil. Seal bag and shake it up to coat all the leaves. Line a baking dish with parchment paper or tinfoil, and invert the bag and spread out the kale.
Cook about 8-10 minutes, and keep checking on them – they go from crispy to burnt very quickly! Remove and top with salt. 🙂