Fun Recipes for Spring CSA crops...

For our more unusual crops... A LOVAGE SOUP and an Asparagus Soup Base.  Thank you Janet and Krys!

Janet's Sorrel, Lovage and Greens soup                              

  • 3-4 cloves of garlic
  • 2-3 no-salt veggie broth cubes (Rapunzel or Edward  Sons)
  • 1-2 tablespoons of nutritional yeast
  • 2 heaping tablespoons of almond flour
  • 2 heaping tablespoons of coconut flour
  • 3 cups of water

BLEND all the above

  • One bunch of GLF sorrel 
  • One GLF bag of greens or spinach
  • 2 big fat GLF leeks, chopped up
  • 4 GLF lovage sprigs

STEAM in water or sauté in a tablespoon of olive oil in a wok. Toss and melt the greens.

ADD melted greens and leeks to blender and puree everything. Pour back in the pot.

Warm slowly, stirring and don't cook too long or you will lose the lovage flavor.


Krys' Asparagus Soup base:

Boil tough stump ends of asparagus thoroughly in water-- time may vary depending on the thickness of the stalks, but they should be beginning to fall apart when you take them out of the water with tongs and/or a slotted spoon.  Put directly into a food processor or blender, and blend until it is all one goopy green mass.  Take out of blender and put into a Foley food mill, a Victorio strainer, or a fine sieve.  Force the good stuff through the mill or sieve, leaving the fibrous parts behind to compost.  This will yield a thick, pea-soup-like substance that might double as baby food if you have a baby in the house.

You can turn this base into soup a number of ways, and you can freeze it now and decide how to make it soup later, too. 

Krys' Asparagus Soup recipe:

For one gallon of soup base, make a roux of 1/4 cup butter and 1/2 cup flour.  Add a quart or more of stock to the roux, and cook, stirring regularly with a whisk, until it boils and thickens.  Adjust thickness to your preference by adding additional stock or milk.  Add the gallon of asparagus soup base, along with about a half pound each of blanched asparagus tips and shredded meat-- I used slow-boiled corned venison, but any mild-flavored boiled meat would be fine. Bring to a boil and cook until asparagus pieces are tender-- will not take long. Season with salt and pepper to taste.  Freezes well for later use, too.