January 23, 2019

Recipe Corner

Early summer veggie recipes

By Ginger Isham

Those veggies are so good for us! One member of our community gardens gave me her favorite spring soup to share with readers. I hope you like it too!

Six Vegetable Green Soup

Begin by putting a chopped onion in a kettle — add a cup of water, cover and cook until soft. After addition of each of following ingredients — one at a time — add 1 cup water (or vegetable broth), cover and cook until tender.

1 medium or 2 small leeks, chopped

1 medium potato, chopped

1 tablespoon brown rice

1 carrot, sliced thin

4 to 5 sticks of asparagus, chopped

handful of fresh spinach

When all are cooked, add small amount of light cream and salt and pepper to taste. Heat and serve.

Creamy Carrot Parsnip Soup

(From “Taste of Home’s Garden-Fresh Recipes”)

8 cups carrots, chopped

6 cups parsnips, peeled and chopped

4 cups chicken broth (or vegetable broth)

3 cups water

2 teaspoons sugar (or 2 tablespoons maple syrup)

pinch of salt

1 average size onion, chopped

4 cloves of fresh garlic, chopped

1 teaspoon horseradish (fresh grated or already made)

1 teaspoon fresh ginger, grated

2 to 3 tablespoons butter

2 cups buttermilk

2 tablespoons sour cream and fresh dill

In large kettle, combine carrots, parsnips, broth, water, sugar, salt and bring to a boil. Reduce heat to just simmering and cover and cook about 25 minutes. Sauté onion, garlic, horseradish and ginger in butter until tender. Add to cooked vegetables and puree in blender in batches. Place in pan, add buttermilk and heat. Garnish with dollop of sour cream, sprigs of fresh dill or both. Serves 10 to 12 people.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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