Farmers’ Market Soup

Image via Wikimedia Commons

Image via Wikimedia Commons

From Chef Novak of The Hollar Restaurant in Madrid

6-ounce olive oil
8-ounce spinach
2 large carrots, finely chopped
1 large onion, large dice
6 cloves garlic, finely diced
3 medium shallots, finely diced
1 large leek, trimmed, sliced and rinsed
4 medium zucchini, sliced thick
Optional: Add either one large butternut squash, large chopped; pumpkin meat, large chopped; or beets, peeled and chopped. (Chef Novak’s favorite is the squash.)

3 cups white wine
Parsley, finely chopped
1 Tablespoon dried oregano
1/2 Tablespoon coriander or to taste
Kosher salt to taste
Water (enough to cover vegetables)

In a large pot, add olive oil on medium heat. Saute carrots, onions, garlic, shallots, leeks and zucchini until they are soft. Pour in white wine and add enough water to cover the vegetables; bring to a boil. Turn off heat and, using a potato masher, roughly mash vegetables. After vegetables are mashed, turn heat on to medium and add your choice of squash, pumpkin or beets. Add water to cover all vegetables and add all herbs and spices. Bring to a boil, put heat on simmer (or as low as possible) and let cook for 2 hours, stirring occasionally. Add salt and pepper to taste; add more tarragon or coriander if desired. If you want to add some fresh local goat cheese to the bowl when the dish is served, it will really put this recipe over the top.

Variations: Add some ham or grilled and shredded chicken. And please try to get as much produce as possible from your local farmers’ market.

The Hollar is located at 2849 State Highway 14 in Madrid. 505.471.4821, thehollarrestaurant.com


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