We’re excited to share one of our very favorite soups with you again. It’s creamy and warming and still manages to feel light because of the delicateness of the French lentils and brightness of the tender greens. We’ll make ghee using organic butter and stir in a tablespoon for each quart for an extra deepening of flavor and healthy fat. Warm up lightly in a pot on the stove and serve with a side of this week’s slaw for the perfect lunch or dinner.
French Green Lentils* | Ghee*/** | Local Spinach* | Coconut Milk* | Onion | Garlic | Thyme* | Turmeric* | Cardamom* | Cinnamon* | Clove* | Nutmeg* | Sea Salt (* = organic, ** = butterfat can still have trace amounts of casein and lactose in case you have a severe dairy allergy)
Tis the season for having a quart of this classic comfort-soup in your freezer for a snow day ahead.
~Leek and potato soup evokes feelings of cold weather hibernation and coziness. In French cuisine this blended soup is considered a classic comfort food. We’ll add cashew cream for, well, creaminess. While our recipe is filled with lots of flavor and nourishment, you could also add crispy bacon to your bowl, grated cheese or a drizzle of olive oil. If eating gluten and dairy is not a problem for you, now is the time to bring out a chunk of fresh crusty bread with a slab of butter. Reheat on low in a pot on the stove until warm.~
Local Yellow Potatoes* | Leek | Garlic | Local Parsley* | Local Thyme* | Cashew* | Extra Virgin Olive Oil | Black Pepper* | Sea Salt (* = organic)