We’ve had a taste of spring but cold and rainy nights remain in our forecast. Try a creamy soup from market ingredients to chase away some of the chill.
This recipe began, as many do, with ingredients in my refrigerator needing to be used. I love potato leek soup and was interested in trying it out without the white potato. However, I also had some fabulous shiitake mushrooms from Sequatchie Cove Farm that I wanted to use. While poking around the internet I found a mushroom and leek soup, a cauliflower leek soup, a sweet potato leek soup, and a creamy salmon soup. In the interest of taste, and I confess, laziness, I decided to combine a little of all of them. The addition of salmon made this an all in one meal.
A few notes: I kept the mushrooms separate to keep their texture and also satisfy those at my table who do not eat mushrooms (more for me!). Also, I wrote down the quantities I used, but this recipe is flexible. I made it thinking about a traditional creamy potato leek soup, and the quantity of sweet potato and cauliflower I used was with that in mind. The thyme seemed a bit strong while I was first cooking the soup, but, once all the ingredients were added, it was just right. One recipe I looked at used dill in the soup and cilantro as a garnish. Try your favorite combination.
Photo by Zachary Cross
Serves ~ 6
Inspired by Meatified, The Emancipated Epicure, and Eat Drink Paleo
4 small leeks, well washed, cut in half lengthwise, and sliced into half moons
2 cloves garlic, smashed
2 small carrots, chopped
1 stalk celery, chopped
1 sweet potato, peeled and chopped
Medium head of cauliflower, roughly chopped
1 tablespoon fresh thyme leaves
2 tablespoons butter
2-3 cups stock
½ cup cream
½-1 cup milk
~ 1 pound salmon fillet, cut into bite sized pieces
Small bunch of shiitake mushrooms
2 tablespoons butter, sesame oil, or a combination
Salt and Pepper to taste
Something fresh and green for garnish such as fresh herbs or microgreens
Printable recipe here
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