Sunday, October 12, 2008

Green Soup

This week I decided to make soup with a little of this, and a little of that. Mostly leftovers or things from the CSA. I did have to buy some potato for the soup.

Green Soup
3 organic yukon gold potatoes $1.38
2 organic zucchini: 1.15
1 medium onion: 0.33
2 leeks 1.00?
2 cloves garlic: 0.20
1/2 lb green beans: 1.00
0.2 lb fresh organic spinach: 0.64?
1 T butter: 0.06
2 T olive oil: 0.22
1 tsp thyme: 0.10
1 tsp marjoram: 0.10
1 tsp salt
1/2 tsp pepper
4 c. homemade chicken stock (free)
3 c. water
Total: $6.18 for 12 cups, or $0.52 per cup. Served with about 1/2 oz cheese (parmesan and/or mozzarella) each cup (0.14), for $0.66 per cup.

Saute onions, leeks, potatoes, and zucchini in butter and olive oil for 10 min until partially cooked. Give a couple of pieces of zucchini and potato to your toddler, who is begging (optional).

Add spices and liquids. Simmer for 30 min until ingredients are soft. Add spinach and simmer for 5 min. Remove from heat. Let cool 5 min. Puree. (I used my fancy new immersion blender, but you can cool further and use a regular blender).

We served with pesto pizzas on middle eastern bread (last year's pesto, fresh tomatoes, mozzarella).

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