Our CSA baskets were the absolute bomb this year. I have toyed with the idea of CSA membership for YEARS, but finally bit the bullet this summer for a couple of reasons. The farm I chose is just 8 minutes from our house, the family is super friendly and kind, their growing methods are responsible, and the price is affordable. I was happier with each week's pickup, since the generosity of the farm provided us with more than we could eat weekly, plus fresh cut flowers, herbs, and bonuses like hanging pots and tomato plants. I gave a lot of veggies away, prepped and froze more corn and shredded squash than I care to admit, and made lots and lots of pickles. One of the fun things about a CSA is that you never know what you'll get, so you do have to be creative to use the contents up sometimes! This led to some new recipes, lots of taste testing, lots of experiments (my favorite)!

One of our favorite recipes from our experimenting came from a box holding a huge pile of potatoes and a big bunch of leeks. I immediately wanted to make Vichyssoise, since I had read the recipe a dozen time in Les Halles and never actually made it. (P.S. Grab a copy if you don't currently own one. He's my hero.) And despite his being a purist, I had to add my own spin. There was cauliflower to be cooked of course, and lot of whole milk, but no cream. We ended up with a deliciously creamy rendition of the classic soup with an added nutritional punch, and my kids loved it. Admittedly, I served it to them warm, because you try telling a 4 year old foodie to wait 3 hours for her dinner to chill. I'll wait.

Veggie Boosted Vichyssoise

Ingredients:

8 leeks, washed and chopped

2 large potatoes, peeled and chopped

1 cup cauliflower florets

2 cups vegetable stock

2 cups milk

3 Tbls. butter or olive oil

salt and pepper

dash of freshly grated nutmeg

chives, chopped, for garnish

Preparation:

In a large heavy bottomed pot, heat 2 Tbls. butter or oil over medium heat. Add leeks and sweat for about 5 minutes, stirring so they do not brown. Add potatoes and cauliflower and cook, stirring, for 2-3 minutes. Add stock and bring to a boil, then reduce heat to simmer. Simmer on low for 30 minutes, until vegetables are very soft. Remove from heat and allow to cool slightly.

Puree in the pot with an immersion blender or in a standing blender in small batches. If using a standing blender, be sure to vent the top and drape with a towel to avoid spills. Return puree to the pot. Season with nutmeg, salt, and pepper to taste. Whisk in milk. If soup is too thick, you may add more broth.

Pour soup into a large bowl and set over an ice bath (either in your sink or inside a larger bowl). Stir occasionally. Once soup comes to room temperature cover with plastic wrap and refrigerate. Once chilled serve topped with chopped chives.

Veggie Boosted Vichyssoise

Joanna Sargent

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