Stop by the market (the next 3 Sundays) to register your team for the 1st Annual Sunday Market Soup Swap. Then join us in three weeks to celebrate National Soup Swap Day!
January 24th we will host our first Soup Swap at the Sunday Market, the weekly certified farmers market in California Heights. Check out the Soup Swap site for ideas and take a peek at swaps held around the Nation. What a great reason to make soup, share soup & break bread!
Here’s how you can swap with your friends at the market and make a big party out of it:
Put together a team of 5. Round up a few friends and fellow soup lovers to swap with. You each bring 4 quarts of soup in separate containers that you will not get back and the recipe to swap. Then, you go home with dinner for the week and a handful of special recipes to re-create at home!
Stop by the information booth at the market Jan 3, 10, or 17 for ideas on packaging, ingredients and to pick up an entry form for your team. Prizes will be awarded for the best use of market produce, best variety of soups, and best presentation.
Once again, recipes will be used for our Farmers Market Cook Book. Wouldn’t you love to have a recipe appear in our neighborhood cook book? All of the school, church, and club cook books are such treasured classics in my culinary library! Gather your members, choose a team name and start thinking about your recipes! Talk to the farmers about ingredients that will become available in a few weeks. Maybe the favas will be here? Or how about the first batch of English Peas? I can’t wait to look at the tables of fresh produce next week with soup on my mind.
Here’s the recipe I submitted for Soup Swap 08:
Cream of Potato & Leek Soup
6-8 cups broth
2 pounds potatoes
1 pound leeks
2 egg yolks
½ cup heavy cream
salt and pepper
½ cup freshly grated Parmesan
chopped parsley
Chop leeks and potatoes. I sautéed the leeks in a little butter for a couple of minutes. Add the potatoes to the pot and cover with broth. You can use beef, chicken or vegetable broth. The recipe calls for homemade veal stock, whatever. I used low sodium organic chicken stock from Trader Joe’s.
Cook until very soft. Using slotted spoon, puree all the veg and return to the broth. Bring to a boil and then stir in the eggs and cream. Be sure to beat eggs and cream together before adding to hot soup.
I put 1 cup of potato-leek puree in the bottom each container and poured the soup over. This will give you a very think soup base. Add more stock, salt and pepper to taste. Chicken, chives, chervil…all good choices to embellish this hearty soup.
Recipe from -
Biba Caggiano’s Northern Italian Cooking
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