Dinner from my Helsing Junction Farms CSA Box: Week 2

Week 2's delivery contained much of the same stuff as week one. It seems like cool-season veggies are continuing to thrive in the chilly, showery weather we've been having lately.

Speaking of cool, showery weather...one of the recipes included in this week's newsletter was "A Rich Root & Cheese Soup for a Cold June Day". I know that soup in summer might seem crazy to some of you out there, but yesterday was a bit dreary and nothing sounded better than hibernating inside with a bubbling cauldron of fresh soup! And boy, did this soup deliver...onions, turnips, and garlic scapes were sautee'd in butter, and then softened in vegetable broth, before being pureed with grainy mustard, chile flakes, and turmeric. Crown it with a sprinkle of sharp cheddar and chopped chives, and dig in!

A Rich Root and Cheese Soup for a Cold June Day

-Chop up 1 onion.

-Melt 4 TBS butter in a large heavy pot, then sauté the onion for 5 minutes.

-Cut 1 bunch of Tokyo Cross Turnips into small cubes.

-Add to the butter along with 4 minced garlic scapes.

-Cook over medium heat with the lid on for 8-10 minutes, until the vegetables are golden around the edges.

-Sprinkle 2 TBS flour into the pot, along with ½ tsp of dried red chili flakes (optional) and ½ tsp of turmeric.

-Cook for 3 minutes, then add 4 cups vegetable or chicken stock, stir well and cover.

-Cook over low heat for about 20 minutes until vegetables are soft.

-Pour into a blender and whiz up.

-Add ½ cup cream, 2 TBS grainy mustard, sea salt and freshly ground black pepper.

-Dice 4 ounces extra sharp cheddar or Gruyere into small cubes.

-Put the cheese into 4 bowls, than ladle the soup over and top with some finely chopped chives and/or flat leaf parsley.