(For those who may not have discovered the joy of CSA (Community Supported Agriculture), it is truly the cheapest, best way to get organic produce. Local farms deliver fresh-picked produce directly to you, or a specified drop-off location. And since it is fresh-picked it tends to last MUCH longer than organic produce does from the grocery store, or conversely it is actually picked at the appropriate ripeness instead of super early to allow for transport time. Joining the CSA directly led to me starting this blog and truly diving into whole food cooking.)
This week, the CSA bounty was PEPPERS. Padron peppers, jalapeno peppers, serrano peppers, and a variation I'd never heard of: Antohi Romanian peppers. They look like a sturdier, smaller version of yellow bell peppers and are just as sweet.
Thus, it was time for pepper soup!
5 Antohi Romaian peppers (or 3 yellow bell peppers)
Saute the above over medium heat in a large soup pot while you chop:
5 serrano peppers (with seeds)
2 cloves garlic (or 3 if you love it, like I do)
1 medium onion
Saute veggies all together until they begin to soften and brown. While this is working, dice:
9-12 small red potatoes (~3 servings)
Add potatoes to the pan and let everything get a good color to it, scraping the bottom of the pan to get up all the browned bits (i.e. flavor). Season with salt and pepper, then add:
1 quart chicken or vegetable stock
Bring to a boil and let simmer for ~15 minutes, or until potatoes are tender. Remove soup pot from heat, and use either immersion or traditional blender to puree. Finally, stir in
1/4 c milk
Garnish with cilantro and sour cream
You will LOVE this soup! The potato adds the right amount of thickness, the peppers give it the right amount of zing, and the touch of milk brings home the comfort food quality you want it a beautiful bowl of homemade soup. Of course, the best part of this soup is that the bits of red potato peel look like bacon, so you totally can fool youself into thinking you're having a super decadent treat ;)
For the side, I threw together a quick salad of:
Cooked chickpeas (thank goodness for the excess amount my husband purchased for hummus the other day!)
A handful or two of clover sprouts, or any type that you prefer
A handful of flat leaf parsley
1 diced avocado
And dressed it with a simple dressing of:
Zest and juice from 1 lemon
1 T olive oil
1 t cumin
1/2 t salt
Whisk all together until emulsified and add immediately to the salad. Toss and serve!
I love soup and salad preparation -- it's so fun and easy to change up the ingredients and experiment with the flavors! As I was cooking this soup, I already planned to try it the next time wtih cauliflower instead of potatoes (always looking for diabetic friendly food!) . . . soooooo, stay tuned for the results of that one!
Happy eating, fellow foodivas!