1 package Astarte Farm “Soup-er”
Three Bean lentil sprouts (or in a pinch you can use 2 cups soaked French or green lentils)
2 cups canned or fresh, chopped
tomatoes
3-4 carrots, diced
1 medium onion, diced
2-3 garlic cloves, peeled
3 medium potatoes, diced
1 bunch kale or spinach,
chopped
1 turnip, diced (optional, or
try celeriac, parsnip or rutabaga)
3-4 cups vegetable, or
chicken stock (use more for thinner soup) 1-2 bay leaves
1 teaspoon basil
½ teaspoon thyme
¼ teaspoon oregano
2 Tablespoons cider or balsamic
vinegar Salt and pepper to taste Yogurt, on top (optional)
Sauté onions in a heavy soup
pan with butter or oil until soft.
Add stock and lentils, bring
to a rolling boil.
Cover and lower heat; cook gently
for 20 minutes.
Add vegetables, garlic
cloves, bay leaves and spices.
Cook until the lentils are
tender, 45 minutes, or all day.
Mash garlic cloves between a
fork and spoon.
Add vinegar, salt and pepper
before serving.
Serve with plain yogurt,
toast of your choice, or try serving with a platter of feta cheese slices, drizzled
in olive oil and sprinkled with oregano and freshly ground black pepper.
ROASTED SWEET CORN
Soak the corn in the husks in salted cold water for 15
minutes or for up to 12 hours with ice in the water. Roast on a hot grill, turning
frequently and rotating through the hot spots for up to 20 minutes. The husks
should be totally brown to fully blackened by the time you are through. Pile up
the corn on a plate, still in the husks, for 5 minutes or more to complete the
steaming. Pull back the husks and silks in two chunks, wrapping the clean inner
leaves around the stem end. Roll in butter and salt to taste. The very best
kernels are slightly browned!
Variation: strip back the husks and remove the
silks; wrap each ear in a paper towel soaked in dark beer; pull back up the
husks and cover with foil tightly; roast as above.
COOL OR HOT TOMATO AND BREAD SOUP
(adapted from J.M. Hirsch, Associated Press)
2 Tbs. organic olive oil
1 large organic yellow onion, diced
4 cloves organic garlic, minced
2 tsp. fresh organic thyme leaves (or ½ tsp. dried)
8 cups fresh organic tomatoes, diced (6 large or 10
medium tomatoes)
2 Tbs. organic balsamic vinegar
4 cups day-old organic bread, cubed and frozen or
refrigerated
sea salt and pepper to taste
½ cup fresh organic basil leaves, torn
¼ cup organic parmesan or Romano cheese, grated
Heat
the olive oil in a heavy pot, add the diced onion and sauté until just
translucent and tender. Add the minced garlic and cook briefly, until fragrant.
Add the diced tomatoes and balsamic vinegar. Bring to a simmer, stirring
frequently. Add the diced bread, stir and cover the pot. Remove it from the
heat and let it stand for twenty minutes. Stir the soup well to break up the
bread, adding the cheese, basil, salt and pepper as you go. For the very best
flavor, the soup can be served as is, but it is still delicious chilled or returned
to a simmer.
