The day I got back from vacation this week my neighbor, Kristin, brought me the veggies she still had left from last week’s share. I happened to also talk to my mom that day about her experience buying some fresh peas and new potatoes from a local farm near Marengo. She whipped up a creamy pea and new potato dish that we all loved as kids right on the spot!
I had already planned a simple dinner for that evening, but as soon as I got those veggies my plans changed. I decided to make up a version of mom’s pea and potato dish, but turn it into a soup. So I took all of the leftover veggies and whipped up this recipe in about 45 minutes. I think it is reminiscent of my mom’s dish and my whole family gobbled it up! Try it with any of your farm share veggies – you can’t go wrong because this is so simple! Here’s the recipe:
Creamy Fresh Vegetable Chowder
3 pearl onions, thinly sliced and/or diced
2 tablespoons butter
1 ½ tablespoons flour
1 ½ low-sodium vegetable bouillon cubes
2 to 3 cups of water (depending on how many veggies you have)
¼ cup half and half
¼ cup milk (add more depending on how thick you want your soup)
2 small diced potatoes
4 diced turnips
1 diced kohlrabi
2 small heads broccoli
Melt butter in pan on medium heat and sautee onions in butter until soft. Add flour and whisk together for 1 minute. Slowly add 2 cups of water, whisking constantly. Add bouillon cubes. Bring to a simmer. Add diced veggies, with the exception of the broccoli and simmer slowly for 20 minutes or until veggies are tender. Add broccoli and simmer until tender but not overdone. Add half and half, milk and salt and pepper.
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