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Red Russian Kale
from St. Paul, OR
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** Weather Update **
We plan to deliver as usual all week long, but we will post any changes on our homepage at OrganicsToYou.org in the case that have weather delays.
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Onion and Turnip Soup
Ingredients
2-3 TBSP olive oil (or more if needed)
1 big onion, finely diced
2 medium sized young turnips, peeled, roughly diced
1 lb potato, peeled, roughly diced
2.5 cups vegetable stock
1 cup water
pinch of dry rosemary
pinch freshly ground nutmeg
sea salt, to taste
white pepper, to taste
Directions
- In a medium sized pot, heat the olive oil on medium low heat and sautee the onion until translucent, stirring.
- Add the diced turnips and cook for 2-3 minutes.
- Add diced potato, dried rosemary, vegetable stock and water, increase heat and bring to a boil.
- Once it’s boiling, lower heat and continue to simmer until potato and turnips are cooked.
- Turn off heat and allow the soup to cool a bit before adding to the blender.
- Add to blender and blitz until creamy. (You might have to do this in two batches, depending on the size of your jug.)
- Transfer the soup back to the pot and season with sea salt, white pepper and nutmeg.
- Reheat before serving.
- Serve with few drops of lemon juice and chili flakes.
~ From talesofakitchen.com
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