Making a stock is simple and really gives soup a richer flavor – full bodied and lush. Stocks are the foundation for a great tasting soup, and you can use them for making risotto, cooking other grains, and even sautéing vegetables for that extra boost! It doesn’t take long to make, and is well worth the extra effort. You can keep stock in the refrigerator for about 1 week.
Ingredients:
2 carrots
2 celery ribs with leaves
8 parsley stems
a few thyme sprigs
4 garlic cloves
1-2 allspice berries and 4-5 peppercorns (optional)
1½ teaspoons sea salt
1 onion and/or 1-2 cups leeks trimmings
Directions:
1. Chop everything roughly into large, bite-size pieces. In addition to the basic ingredients, you can include clean trimmings from the vegetables you are using in your soup, risotto, or whatever you’re making, such as celery root skins, mushroom stems, etc. Avoid using strong, aggressive vegetables such as broccoli, mustard greens, turnips, and parsnips. Add the trimmings to the stock as you are doing your cutting and slicing. If the recipe calls for an herb, add a few sprigs of the herb to your stock as well. The more vegetable matter you use, the more flavor.
2. For a light stock, bring the vegetables, 2 quarts COLD filtered water (you may need more depending on the amount of vegetables you are using), and salt to a boil. Reduce the heat and simmer, uncovered, for 25-30 minutes. For a slightly more robust stock, sauté the vegetables in a tablespoon of olive oil to brown them first, which gives them color as well as additional flavor, then add water and salt. You can also roast the vegetables first on a baking sheet in a 375-400 degree oven for about 15 minutes, or until the vegetables begin to slightly brown and color, then add to your water to cook.
When the stock is done, I always taste before removing from the stove, to make sure the flavors are the strength I want. Strain immediately. If you want to reduce it, do so after straining.
Makes about 6 cups
Ingredients
The Green Garlic and Leeks:
4 medium leeks, white parts only
3 heads green garlic
2 tablespoons butter
½ cup white wine
sea salt and freshly ground black pepper
The Rice:
6 cups vegetable or chicken stock
2 tablespoons unsalted butter
1½ cups Arborio rice
½ cup white wine
½ cup heavy cream or crème fraiche
1 cup freshly grated Parmesan cheese
½ cup chopped chervil or ¼ cup chopped parsley and 1 tablespoon chopped tarragon
sea salt and freshly ground pepper
Directions:
- Quarter the leeks lengthwise, cut them crosswise into ¼-inch slices, and wash them well. Remove any tough, papery husks from the garlic then finely chop the bulbs.
- Melt the butter in a sauté pan. Add the leeks and garlic and stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
- Have the stock simmering on the stove. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, 1 minute.
- Pour in the wine and simmer until it is absorbed, then add 2 cups of the stock. Simmer until it has been absorbed, then raise the heat to high and begin adding the stock ½ cup at a time. Stir energetically and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, chervil or parsley, and minced green garlic shoots. Taste for salt, season with pepper and serve.
Serves 4
Ingredients:
1 head of butter lettuce
2-3 cups of mizuna or tatsoi
1 carrot, cut into fine matchsticks (cut the carrot on the diagonal in thin cuts then cut into strips)
1 beet, peeled and grated
6-8 radishes, cut into rounds then strips
Herb Dressing (recipe follows)
freshly ground black pepper
Directions:
- Separate the leaves of the lettuce by gently pulling them apart at the base. Discard the outer leaves if they are bruised and scarred; wash and dry the rest of the leaves. Leave them whole, if small, or tear or cut them in halves and quarters.
- Toss the lettuce and vegetables in a large bowl with most of the dressing and heap it lightly on to serving plates.
HERB DRESSING
Ingredients:
1 tablespoon Champagne vinegar or vinegar of choice
1 shallot, finely diced
sea salt
2 tablespoons olive oil
1 tablespoon sour cream, crème fraiche, or yoghurt (optional)
1½ teaspoons chopped fresh tarragon, chervil, basil, thyme, or other favorite herb mixture
1 teaspoon snipped or finely sliced chives, plus their blossom if available
Directions:
- 1. Combine vinegar, shallot, and salt in a bowl; whisk in the oil, cream if using, and most of the herbs, setting aside some to sprinkle over the salad. Taste and adjust seasonings as needed.
Serve 4-6
Ingredients:
1½ cups soaked red kidney beans (soaked for 4 hours or overnight)
2 bay leaves
½ teaspoon thyme leaves
sea salt
1 white onion, finely diced
1 large bunch kale
2 tablespoons olive oil, plus more to finish
¾ cup chopped cilantro
3 ounces feta
Directions:
- 1. Drain the beans, cover them with plenty of cold water and bring to a boil. Remove any scum that rises to the surface then add the herbs, 1½ teaspoons salt, and all but ½ cup of the onion. Lower the heat and simmer, slightly covered, until tender, about 1½ hours.
2. Slice the kale leaves from their stems with a knife. Chop coarsely into 1-2 inch pieces and rinse well. Bring a few quarts of water to a boil; add salt and kale. Simmer the kale until tender, 5-7 minutes, then pour into a colander to drain.
3. Heat the oil in a wide skillet. Add the remaining ½ cup onion and ½ cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and the beans with enough cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feat cheese and the remaining cilantro.
Serves 4
This soup was created from the amazing produce donated from Live Earth Farm to Nourishing Generations Educational Project, a non-profit after school program I am so proud to be a part of. All the children and staff send the farm huge GRATITUDE for the weekly donations! The kids are learning, cooking, and eating in vibrant health, and growing up strong and vital because of the farm’s generosity and support.
Ingredients:
4 tablespoons olive oil
2 cups cleaned, chopped leeks
¼ cup chopped green garlic
sea salt to taste
2 cups chopped carrots in rounds
2 cups broccoli, florets
2 quarts vegetable or chicken stock
½ teaspoon freshly cracked black pepper
¼ cup packed fresh parsley leaves
2 cups chopped kale leaves, stems removed
2 cup chopped chard leaves, stems removed
½ cup uncooked elbow macaroni (we used quinoa macaroni)
1-2 tablespoon freshly squeezed lemon juice, or to taste
Directions:
- Heat the oil in a large, heavy pot over medium-low heat. Once the pot is hot, add the leeks, garlic, and a pinch of salt and cook until they begin to soften, about 8 minutes. Add the carrots, and the rest of the ingredients, except the parsley, chard, kale, and macaroni. Stir to mix well.
- Add the stock to cover the vegetables. Bring to a slight boil then reduce the heat to a simmer. Add the macaroni after 10 minutes of cooking.
- Cook the vegetables until they are slightly tender, about 20 minutes, then add chard and kale. Cook for another 5- 10 minutes until the greens are wilted and the macaroni is tender. Remove from the heat and add the parsley. Season with the lemon juice, pepper, and sea salt to taste.
- Serve while hot with crunchy bread, Parmesan cheese, and wedges of lemon for those who like more lemon.
Serves 6-8
This is another recipe Nourishing Generations Educational Project group made to go with the soup. Thanks for the incredibly sweet and yummy strawberries Live Earth Farm!!!!
Ingredients:
1 basket strawberries (or more if you like a strong strawberry flavor)
1½ cups filtered water
2-4 tablespoons sweetener (we didn’t use any; the strawberries are perfect in sweetness)
2-3 limes, juiced or to your taste
Directions:
1. Remove the top stem then puree the strawberries in a blender.
2. Pour the puree through a sieve to eliminate any pulp. (We didn’t use the sieve and left the puree thick – yum!)
3. In a pitcher, mix the pureed strawberries with water and season with sweetener, if using, and lime juice to taste.
Makes about 1 quart
Ingredients:
1/2 bunch chard leaves, stemmed and cut into bite-size pieces
6 large eggs
6 green onions or 3-4 spring onions, finely chopped
4 tablespoons snipped fresh herbs such as chives, flat-leaf parsley, dill, mint
1/3 cup cooked chickpeas
freshly grated nutmeg
3 tablespoons olive oil
1 tablespoon butter
sea salt and pepper to taste
Directions:
1. Put the washed chard with only the water clinging to its leaves in a large pan, cover, and cook over medium heat, stirring occasionally, for about 10 minutes or until wilted and tender. Tip into a colander resting in the sink and let cool. When cool enough to handle, use your hands to squeeze out all excess moisture.
2. Beat the eggs in a large bowl then add the chard, onions, herbs, chickpeas, nutmeg to taste, and salt and pepper to taste and set aside. Preheat broiler to high.
3. Heat a 10-inch skillet with an oven-proof handle over medium-high heat. Add the oil and swirl around so the sides and bottom are well covered. Add the butter and heat until sizzling, swirling the skillet.
4. Pour the egg mixture into the skillet and immediately use the back of a wooden spoon to smooth out; reduce the heat to medium-low. Cook for 5 minutes, or until the base is brown, using a fork to draw the uncooked egg on the surface to the center. When the base and side are set, but the top is still runny, transfer the omelet to the broiler and cook 4 inches from the heat, for 5 minutes, or until the top is set without any raw egg is visible.
5. Invert the omelet onto a serving plate and use paper towels to mop up any oil on the surface. Set aside then cut into wedges and serve warm or at room temperature.
Serves 4-6
Ingredients:
1 pound carrots
2 tablespoons olive oil
1 large clove garlic, minced
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon sweetener
½ teaspoon ground turmeric
¼ teaspoon harissa paste or hot chili paste, or to taste
4 tablespoons fresh squeezed lemon juice
finely grated rind of 1 lemon
2 tablespoons chopped flat-leaf parsley, to garnish
To serve:
Crumbled feta cheese
Pitted black olives (kalamata)
Directions:
1. Bring a large pot of water to a rolling boil over high heat. Add the whole carrots, reduce the heat slightly, and cook for about 8 minutes or until tender. Drain well, reserving 1 cup of the cooking water, and let cool. When cool enough to handle, grate using a food processor fitted with the grater attachment or use the coarse side box grater. Put in a heatproof bowl and set aside.
2. Heat the oil in a skillet, add the garlic and cook over medium heat, stirring, 1-2 minutes or until soft but not colored. Stir in the cumin, salt, sugar, turmeric, and harissa paste and cook, stirring, for 30 seconds. Add 2 tablespoons of lemon juice and all the rind along with 2/3 of the cooking water and bring to a boil, stirring. Reduce the heat and simmer for 5 minutes then pour over the carrots and stir together so the carrots are well coated with the dressing. Let cool completely. Cover and chill overnight.
3. When you are ready to serve, stir the salad, add the remaining lemon juice to taste then adjust the seasoning, if necessary. Stir in the feta cheese and black olive just before serving, and sprinkle with the parsley to garnish.
Serves 4-6
Ingredients:
4 pounds fava beans, shelled
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon chopped flat-leaf Italian parsley
½ teaspoon lemon grated zest
sea salt and pepper to taste
Wedge of pecorino cheese, about 3 ounces
6 lemon wedges
Directions:
1. Bring a pot three fourths full of water to a boil over high heat. Add the shelled fava beans, reduce the heat to medium, and simmer until the skins begin to soften, about 20 seconds. Drain and cool.
2. To peel the beans, using a small paring knife, pierce the skin of each bean opposite the end where it is attached to the pod. The bean will slip out easily from its skin. Discard the skins and set the beans aside.
3. In a bowl, whisk together the olive oil, lemon juice, garlic, parsley, and lemon zest. Season with salt and pepper. Add the fava beans and toss together. Using a vegetable peeler, cut the pecorino into thin shavings directly over the bowl. Toss the mixture gently.
4. Transfer to a platter and garnish with the lemon wedges.
Serves 6
Ingredients:
1-2 medium size artichokes
1 cup water, with juice of 1 lemon
1 tablespoon olive oil
1-2 medium size leeks, white part only, washed and sliced
2 cloves garlic
1 small new potato, quartered and thinly sliced
6 lettuce leaves, sliced into 1/4-inch strips or a handful of sorrel leaves, sliced
1 tablespoon chopped parsley
2 mint leaves, chopped
sea salt
5½ cups water
1 pound fresh peas, shucked or 1 cup frozen peas
The Garnishes:
freshly ground black pepper
chopped chervil or parsley
olive oil
freshly grated Parmesan cheese
Directions:
1. Trim the artichokes. Break off the tough outer leaves and slice off the top 2/3 of remaining inner leaves. Trim the outsides, cut the artichoke in quarters and remove the chokes. Dice the trimmed hearts into small pieces. Put them in the lemon water as you work. Keep the garlic cloves whole.
2. Warm the olive oil and leeks, add the artichokes, garlic, potatoes, lettuce or sorrel, parsley, and mint. Season with salt, add ½ cup water and stew gently until vegetables are wilted, about 5 minutes. Add the peas and the rest of the water. Bring to a boil, then lower the heat and simmer gently, partially covered, for 20 minutes or until artichokes are cooked. Taste for salt.
3. Blend the soup or leave it and serve with a few god pinches of chervil or parsley, a spoonful of olive drizzled into each soup plate, and a dusting of cheese.
Serves 4