Summer CSA soup!
We made this with a leftover chicken but there's enough flavor for it easily to be veggie:)
- Whole chicken- mahalo to VJs in Haleiwa for offering local chicken
- Root tops from last or this weeks share
- Leek tops from last weeks share, if going veggie and u already used these I would suggest substituting onion
- Lemongrass or ginger
- Coconut, I was lazy and used a can but we have beautiful husked cocos in cooler! Can easily open at home using back of knife bop around equator of nut scoop meat into blender, purée, and then add to soup!
- Whole Ulu (can only use half if u want to save some for another experiment;)
- Beans (I used last weeks bush but can use this weeks winged and okra)
- Roots (I used a small daikon and couple small turnips to not overpower)
- Herbs (I used last weeks cilantro and mint,honestly mint kinda took over other flavors would b awesome with a sprig of this weeks curry leaf!)
- Greens optional
Here's some loose steps...
- Mostly strip carcass and simmer for at least a few hrs can go all day.
- Add tops and leeks whole for an hr, no need to cut up. Add sliced ginger or lemongrass (I kept in big pieces so it was easy to put back in soup from commander and to pick out when eating, if u are using this weeks curry leaf I think u can do without ginger or lemongrass) Place another pot in sink arrange metal colander above and transfer broth.
- Pick chicken carcass if you want some meat chunks. Simmer broth with curry leaf, coconut and cubed Ulu for maybe half an hour until soft. Add beans until soft Serve top with tender herbs like cilantro
- 2 stalks fresh Waihuena Farm lemongrass, tough outer layers removed
- 1 1" piece ginger, peeled (consider also adding Waihuena Farm turmeric)
- 10 kaffir lime leaves, or use 1 tablespoon Waihuena Farm lime zest and 1/4 cup lime juice
- 6 cups low-sodium chicken broth (or sub vege broth)
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces (leave out for vegetarian version)
- 8 ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
- 1 13.5-ounce can coconut milk or get a Waihuena Farm coco and blend/strain to make coco milk
- 2 tablespoons fish sauce (leave out for vegetarian version)
- 1 teaspoon sugar
- Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
- Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.
- Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.
- Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges. You can also throw in other greens and produce from your CSA - such as green onions, tomatoes, beet and/or radish tops or any other greens.
Garbanzo Bean & Farm Greens Soup
Whole garbanzo beans give this deeply tomato-flavored soup some heft and a pleasant nuttiness, ribbons of Swiss chard add a welcome bit of green, and the piquant combination of cumin, cayenne, and allspice lends a vaguely Middle Eastern accent. This soup combines the fiber and protein of the chickpea with the high vitamin K in the chard. Combining the turmeric and cumin with black pepper helps increase the bioavailability, or our body’s ability to absorb these nutrients.
- 3 whole peeled tomatoes in their juices
- 3 tablespoons olive oil, plus more as needed
- Sea salt
- Freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 2 medium garlic cloves, minced
- 4 teaspoons tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/2 teaspoon turmeric (optional)
- 1/8 teaspoon cayenne pepper
- 5 fresh basil leaves
- 3 cups water
- 2 cups low-sodium chicken or vegetable broth
- 1.5 cups chickpeas
- 2.5 cups Swiss chard, stems removed and leaves cut into 1/4-inch-thick strips
- Heat the oven to 350°F. Line a baking sheet with parchment paper.
- Strain the tomatoes, reserving the juices. Gently squeeze any excess liquid from the tomatoes into the reserved juices; set the liquid aside. Place the tomatoes on the prepared baking sheet, leaving 1 to 2 inches of space between them. Drizzle with 2 tablespoons of the oil and season generously with salt and pepper. Roast until shrunken, shriveled a bit, and a deep brick-red color, about 60 to 75 minutes. Transfer the baking sheet to a wire rack until the tomatoes are cool enough to handle. Cut each tomato into quarters; set aside.
- Heat the remaining tablespoon of oil in a large saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring frequently, until the onion begins to soften and turn translucent, about 4 minutes. Add the tomato paste, cumin, allspice, and cayenne and stir to combine. Cook until fragrant, about 1 minute. Add the roasted tomatoes and the reserved tomato juices, stir to combine, and cook until the mixture comes to a simmer, about 2 to 3 minutes.
- Add the basil, water, broth, and chickpeas, stir to combine, and bring to a boil. Cover with a tightfitting lid, reduce the heat to low, and simmer until the flavors meld, about 30 minutes. Stir in the chard and simmer until it’s tender but still green, about 5 minutes. Taste and season with additional salt and pepper as needed. Ladle the soup into bowls, drizzle with olive oil if desired, and serve.