So right about now the fridge is getting overrun with fresh veggies. It's hard to keep up with them this time of year. We had much needed rain all day yesterday and other than having to pick squash and dig potatoes in the rain, it was rather enjoyable.
I decided to try out a creamy fresh vegetable soup. It actually turned out to be very tasty and was relatively easy to prepare. Here's the recipe (it's a loose one, okay?)
Peel and slice about 3 carrots
Peel and cut 3 or 4 potatoes into 1" chunks
I used about 6" of a Daikon radish, peeled and 1" chunks
1 kohlrabi peeled and cut into about 1/2" chunks
Roma green beans, stem end broken off, sliced lenthwise about 3 times then crosswise to make "French Style" beans
Cover all these with water and simmer slowly until tender. You might need to drain a little liquid off at this point but save it in case you need to add some back.
Salt and pepper, parsley, and a can of cream of celery soup. I let this cook a while then added garlic powder, a dash of cayenne pepper and a package of frozen corn from last year. Then I added a handful of peas I had frozen earlier in the season. I stirred the pot vigorously to kind of "puree" the potatoes a little to make the soup creamy.
At this point I would have added some cream to thicken the soup a little, (if I had any) but a big dollop of whipped cream cheese was the best I could do. Stir the cream cheese or cream into the soup and let it thicken a little.
For a side dish I prepared a tomato/rice salad. There was a bowl of leftover wild rice in the fridge so I took about 1/2 cup of that, chopped one tomato, 1/2 of one of the long Diva cucumbers growing so prolifically right now, a generous sprinkling of fresh basil, some chopped onion, minced garlic, then drizzled with lemon juice and a little unfiltered olive oil, salt and pepper, and tossed well.
The best part of both of these recipes are that they use fresh ingredients that are pouring in from the garden right now, and that's why we garden (or belong to a CSA), right?