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  • Seasonal recipe No 13 – Leek, onion and potato soup

    Posted on September 25th, 2009 Trish No comments

    A bit of a classic from Delia Smith’s Cookery Course. And if the Indian summer continues, serve it chilled and call it Vichyssoise!

    leeks-camel csa 17-02-08Serves 4-6

    Preparation time: 15-20 minutes
    Cooking time: 45 minutes

    4 large leeks
    2 medium potatoes, peeled and diced
    1 medium onion, chopped small
    850ml light chicken or vegetable stock
    275ml milk
    50g butter
    2 tbsp cream
    1½ tbsp fresh snipped chives or parsley
    salt, pepper

    Trim the tops and roots of the leeks, discarding the tough outer layer. Split in half lengthways, slice quite finely and wash thoroughly in two or three changes of water. Drain well.

    In a large, thick-based saucepan, gently melt the butter. Add the leeks, potatoes and onion, stirring them all around so they get a good coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. You don’t want them to brown. 

    Add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft. If the heat’s too high, the milk may boil over. Now either liquidise the lot or press through a sieve.

    Return to the saucepan and reheat gently, tasting to check the seasoning. Add the chopped herbs and add a swirl of cream just before serving.

    Click here to see all the recipes that Camel CSA members have recommended so far.

  • Seasonal recipe No 12 – Carrot and parsnip soup

    Posted on September 18th, 2009 charlotte 2 comments

    Camel Community Supported Agriculture member Gillian recommends this simple seasonal soup.

    parsnip-camel csa 19-09-09“I stumbled across this recipe when I was making baby food for my baby daughter six years ago. Frozen in ice cube trays, it was great food for Sophie, and we watered down the puree to make soup for us! Very simple and delicious.

    You can eye the ingredients to adjust quantity: hold the roots in your hand and picture how many would go in a bowl!”

    salt and pepper
    water or stock

    1. Peel and slice the parsnips and carrots, and “fat steam” them in a pot or skillet with a lid: i.e. cook them with a generous knob of butter on medium-low heat with the lid on. This will take about 10-15 minutes. Add salt and pepper to taste.

    2. When the roots are soft to prick with a fork, spoon them into the blender or a food processor, and add water to cover one half to three quarters. Whizz and test consistency: if it is too thick, add more water or chicken stock if you prefer. Repeat until the consistency is right.

    3. Return to pot, heat through, and serve with crusty bread and cheese to share for lunch!

    “A swirl of cream and snipped coriander or parsley makes a pretty garnish for this flavourful soup.”

    Click here to see all the recipes that Camel CSA members have recommended so far.

  • My holiday with vegetables

    Posted on September 15th, 2009 charlotte No comments

    Holiday nightmare or domestic dream?  Frances is back home after a visit to her parents, who are enthusiastic members of Camel Community Supported Agriculture’s growing-our-own-food project…

    pumpkin 15-09-09“Who’d have thought I’d spend my first morning visiting my parents helping Mum make three lots of soup, the easiest and quickest way to make sure all the vegetables from the box got used.

    “Dad incidentally was out of the way, sorry, too busy up at the farm helping out with the other volunteers.

    “My favourite soup was the roast tomato and basil (see below), as the tomatoes actually tasted like tomatoes unlike the ones you get from the supermarket in Newcastle!

     “The fun didn’t stop there, with another vegetable box arriving towards the end of my visit. This box contained a wonderfully orange pumpkin which we roasted to make a pumpkin and sage risotto with blue cheese.

    “I made up the recipe, simply adding the roasted pumpkin to a basic risotto, adding chopped fresh sage leaves to the stock and cubes of blue cheese on top of the risotto at the end.

    “Although the pumpkin ended up being a little bit watery (perhaps we should have stuck to making soup!) the risotto turned out to be very good energy food for dancing the night away at the barn dance in St Mabyn that evening which was a lovely, if not exhausting end to my Cornwall visit.”

    Roast tomato and basil soup (adapted from the Good Housekeeping Cookery Book)

    Preparation and cooking time: 40 minutes.  Serves 4

    2 lbs fresh ripe tomatoes
    1 onion
    1 medium potato
    1 stick of celery
    1 carrot
    2 tablespoons olive oil
    1 litre of vegetable stock
    1 tablespoon tomato puree
    1 bunch of basil

    Halve tomatoes and place in baking tray. Sprinkle with oil and a few basil leaves. Cook in a hot oven for 30 minutes.  Chop onion, carrot, potato and celery finely and sautee gently in oil in a large pan for 10 minutes.  Add stock, salt and pepper and simmer for 10 minutes.  When tomatoes roasted, remove skins and add to pan.  Chop stems of basil and half the leaves and add to the mix with tomato paste.  Simmer for a further 5 minutes.  Puree in a blender. Serve with a garnish of basil leaves.

  • Seasonal recipe No 1 – Broad bean soup

    Posted on July 3rd, 2009 charlotte 1 comment

    The first of Camel Community Agriculture’s weekly recipes celebrates our first-ever veg boxes.

    Broad beans 28-06-09 - cropped 3Preparation time: 15 minutes
    Cooking time: 10 minutes

    Serves: 4

    125 g (4 oz) chopped onion
    1 clove garlic, chopped
    60 g (2 oz) butter
    0.5 kg (1 lb) shelled broad beans
    2-3 good quality bean pods
    chopped fresh sage or parsley
    salt, pepper, sugar
    6 tablespoons double cream
    lemon juice, chopped green onion stalk or chives

    Soften the onion and garlic in butter without letting them colour.  Add the beans, a litre (1.75 pints) water, the pods and a few sprigs of the herb you choose.  When the beans are cooked (approx 10 mins), sieve or blend the soup. Reheat, adding more liquid if necessary to dilute.  Season to taste, with a pinch of sugar.  Add a little more chopped herb, the cream, the onion stalks and a few drops of lemon juice to bring out the flavour.

    This soup recipe taken from Jane Grigson’s Vegetable Book is simple, quick and good.  Jane Baxter, the resident chef at Riverford Organic Vegetables’ Field Kitchen, has adapted it into Broad bean soup for children who hate broad beans!  She discards the pods before blending the soup.  I agree with her that it is essential not to skimp on the cream.

    If you don’t like to use cream and butter for economic or health reasons, try this Vegetarian Society “cordon vert” recipe for Fresh broad bean and mint soup. There’s also a delicious-sounding recipe for Broad bean pate.

    Danny, one of our core group members, recommends Chorizo and broad bean salad.  Danny says:

    “I tried this absolutely delicious broad bean salad. My kids loved it as well!!!

    Simply fry an onion, add the sliced chorizo and put the podded broad beans in at the end. I topped it with fresh parsley and some parmesan. YUM!

    I did it again with bacon instead of chorizo…..equally yummy!!”

    For tips on how to cook, store and freeze broad beans have a look at the useful eat the seasons website.

    Click here to see all the recipes that Camel CSA members have recommended so far.