KRISTIN CELESTE SHROEGER
---- — Simple seasonal ingredients of wlld leeks, potatoes, tangy goat cheese and zesty arugula micro greens blend into a luscious taste treat that lifts your soul this Spring season.
This recipe features local produce from 9 Bean Rows Farm and Spring Hollow Farm and locally produced products from Food for Thought and Spring Hollow Farm.
Wild Leek and Goat Cheese Soup
Farm fresh local wild leeks
Food for Thought olive oil
Farm fresh local fingerling potatoes
Spring Hollow Farm goat cheese
Farm fresh local arugula micro greens
Wash and dry wild leeks. Trim wild leek roots from wild leek whites. Remove one cup wild leek white leeks from greens and slice leek whites. Add leek whites to a medium metal soup pot with two tablespoons olive oil and one eighth teaspoon sea salt. Cook leek whites over medium heat for five minutes.
Peel and slice three cups fingerling potatoes. Add potatoes to soup pot with one eighth teaspoon sea salt, cover, cook over medium heat for five minutes.
Stir in four cups of water to soup pot, cover and bring to a boil. Stir in one quarter teaspoon sea salt and one quarter teaspoon white pepper. Reduce heat to low and cook covered for fifteen minutes.
Chop one cup wild leek greens.
Remove soup pot from heat, stir in wild leeks greens, cover and let rest for two minutes. With a hand blender, blend soup directly in pot.
Stir in one quarter cup goat cheese. Blend with hand blender until smooth. Taste, adjust seasonings as needed. Serve soup with a few tablespoons of arugula micro greens and a sprinkle of sea salt.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.