1 large onion, sliced
1 cup chopped carrots
1 cup chopped celery
2 Tablespoons minced garlic
1 Tablespoon olive or grapeseed oil
6 medium to large potatoes, peeled and cut into 1 inch cubes
6 cups vegetable broth
2 cans cannellini beans, rinsed and drained (optional)
1 cup kale
3 Tablespoons lemon juice
Salt and pepper to taste
*This soup is great as prepared or with additions such as ham, chicken or sausage.
1 tablespoon butter
½ cup heavy cream (or ½ and ½)
1/4 cup grated Parmesan cheese
1/2 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon pepper
½ lb. sharp cheddar cheese or other cheese of your choice)
11 ounces cream cheese (or reduced calorie Neufchatel)
MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time.
SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.