The Hollar’s Farmers Market Soup

squashFrom Chef Novak
Of The Hollar Restaurant

6 oz Olive oil
8 oz spinach
2 large carrots, finely chopped
1 large onion , roughly diced
6 cloves of garlic, finely diced
3 medium shallots, finely diced
1 large leek, trimmed sliced and rinsed
Zucchini 4 medium thick sliced
One of the following: Butternut squash large chopped, Pumpkin meat large chopped or Beets peeled and chopped. (Chef Novak’s favorite is the squash.)

3 cups Any White wine 3 cups
Fresh Parsley finely chopped
1 Tablespoon dried oregano
Coriander 1/2 tablespoon or to taste
Bay leaves 5 whole
Tarragon 1/2 tablespoon or to taste
Kosher Salt to taste
Fresh ground pepper to taste
Water enough to cover vegetable

Directions:
In 1 large pot add Olive oil. Heat on medium. Sautée carrots, onions, garlic, shallots, leeks, and zucchini until they are soft. Pour in white wine and add enough water to cover the vegetables and bring to a boil. Turn off heat and with 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 hrs, stir occasionally. Add salt and pepper to taste, and add more tarragon or coriander if desired. If you want to add some fresh local goat cheese to the bowl when its served it will really put it over the top.

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

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


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