June 13, 2009
fresh ingredients at the farmers markets each week. We have lots of awesome recipe directions we could go in, so
let your creativity run wild and your curiosity guide you. I’ve found myself inspired by beautiful local
leeks and tender fresh tarragon, which has come in at my house in abundance.
really seems to come out in a soup. So I’ve been playing around with a leek and lentil soup with some tangy
tarragon crème fraise and fried garlic scapes. These thin green tops of the garlic with really bring the
soup here, but a classic cream of leek soup would certainly taste good as well. Sound good? Let’s get to
Lentil Soup with Tarragon Crème Fraise
style="margin: 0in 0in 0pt">-1 pound leeks
into thin strips. Make sure you split your leeks up the center and carefully wash out all the dirt before you
chop them up. While delicious, this onion cousin loves to soak up grit.
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any stones and give them a rinse. The nice thing about lentils is we don’t have to soak them, so this is
a much quicker recipe.
tasty garlic greens in some olive oil and add them to the top of the soup at the very end. You could also just
chop up 3 or 4 cloves of garlic and add them directly to the soup instead.
of fresh herbs tied together with butcher’s twine or wrapped in a cheesecloth teabag. We’ll use
whatever’s fresh, look for thyme, rosemary, savory, parsley, and bay leaves (not local but important to the
flavor of any soup or stew). The nice thing about having all the herbs together is we will get them to impart
their flavor, then pull out all the woody stems at once before serving.
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I’m sure you know by now, this is the grated outer peel of the citrus fruit, which contains the aromatic
essential oils that impart an awesome zing!
"margin: 0in 0in 0pt">-2 quarts chicken or veggie stock
the best. Oryou can also use plain old water, just add a bit more salt to the soup. Speaking of
sea salt and a big grind of black pepper
style="margin: 0in 0in 0pt">-(optional) 2 tablespoons miso paste
instead of most of the salt for a great depth of flavor, but again use less if you are using pre-made
tarragon crème fraise:
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out a stock pot and start heating up 2 tablespoons olive oil over a medium high heat. When the oil starts to
shimmer, toss in the sliced leeks and let them sauté til they star to brown a bit. Now we can add in the
rest of the veggies and turn down the heat to medium. Saute for another 5 minutes or so.
until the veddies are well covered over. Pouwr in the lentils and add the salt, pepper, lemon zest, and bouquet
garni or fresh herb bunch. Bring everything to a boil together then back it way down to a simmer. Cover and cook
over a low heat for about 45 minutes. You can cook it in less, but I like everything to be nice and
The longer we cook the leek and lentil soup, the more the beans will break down and thicken this all up, so we
don’t even have to run any of it through the blender.
some garlic scapes. There are a couple ways to cook these garlic greens. Deep frying will likely give a much
crispier result than pan fried, but who really has a fryolator sitting around the kitchen? Rubbed in olive oil and
baked might yield crispy scapes. But I don’t really like to run the oven much once it turns to summer, so
I’m just going to heat up some olive oil til it is quite hot, then pan fry the garlic scapes on a medium
heat without stirring them too much. Get the scapes as crispy as possible without actually burning them. We can
set these aside on a towel while we serve out the soup.
this hearty leek and lentil soup into individual bowls. Fincely chop up the tarragon and mix it into the
crème fraise with the lime zest. Swirl a dollop of this mixture over each bowl.
squeeze bottle from the recycling and fill it up with the tarragon mixture. Then squeeze out a swirl or a floawer
or whatever other food art you are moved to create. Now gently lay the crispy garlic scapes over the top of each
bowl, and serve. Viola! I think this would go great with some fresh hot bread a big side salad of fresh garden
greens, which are growing locally in abundance. Toss up your greens with some pea shoots, edible nasturtium
flowers, and a bit of balsamic vinegar and olive oil. A perfect, healthy summer meal.
fresh, local ingredients. Cooking local in the KOHO Kitchen, I’m saac Kaplan-Woolner.
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