Wednesday, June 6, 2012

Parsnip, Potato, Leek Soup with Sauteed Mustard Greens

Well on Wheels headquarters recently relocated to New Haven and I have returned to gardening at Chapelseed Community Garden, one of the New Haven Land Trust's 50 gardens across the city.  Before we were inundated by torrential rains, I managed to sneak in a couple of hours to tend to my 4'x8' plot I lucked out on because a fellow gardener was unable to commit to taking care of it for the entire season.

I arrived to find it overgrown with not just weeds, but broom-handle sized stalks of parsnips.  These were a challenge to uproot, but the process helped loosen the soil nicely for some lettuce transplants.

I happily harvested the parsnip payload and thought to myself, "these would be perfect for soup." So I decided to make a creamy bisque with potatoes, leek, onion, rice milk, and nutritional yeast.  

As it turned out, the parsnips were more woody than fleshy, so not only was it more like sawing than chopping to cut them into manageable pieces, but they took a particularly long time to boil and soften to the point where they could be pureed in my Vita-Mix.  Nonetheless, I managed to pull off a pretty decent impromptu bisque.

Since the mustard greens were already popping up in the community space, I picked a bunch that I sauteed and topped my soup with.  The bitter-sweet contrast worked well together, and this made for a lovely light lunch.

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