Tuesday, February 4, 2014

Winter Soup: Swiss Chard and Sorrel Soup

Coleen Thornton was speaking really fast and wearing a blue tooth headset. She clearly wasn't from around here. Truth be told, I hadn't lived in our small town long, either.  We both plunged feet-first into our new world about the same time. Together, we've shared the big changes along with the reason we chose to live here: Our little community is awesome.

Coleen traded her corporate job, convertible BMW, and "big city" Texas life for her passion--a sustainable farm, soap, and yarn business. This woman knows how to get her hands dirty to pursue her dreams. Watch this news video to learn more about her and the farm. 

My family and I are huge fans of Heaven Sent Food and Fiber . We signed up for their CSA last year. The food is amazing. It's local. It's fresh.  It's better. No lie, y'all. Then, there's her fibers that look and feel so luxurious I've even been tempted to learn to knit or crochet. But I haven't. And the soap? It's the only kind Garrett will use. Plus, Coleen and Paul know how to bribe kids. For example, for Max's Sesame Street birthday party, she donated a bunch of beautiful fiber to make monsters.  Then, when  Coleen heard the kids were having a cowboy/barndance birthday party this year,  she and Paul brought sheep and goats in the middle of triple digit weather!

I'm thrilled you dropped by my virtual potluck today so I can introduce you to Coleen and her farm. I can't wait to try her soup.

Coleen in the "little garden" in Texas that inspired her current life

Swiss Chard and Sorrel Soup

The Ultimate Spring Farmers' Market Soup

1 T butter
    1 onion, chopped
      3 small new potatoes, peeled and thinly sliced
        1/2c water
          1 bunch Swiss Chard, stems removed, about 10 cups leaves
            1-1/2t salt
              6-1/2c water
                2 cups sorrel leaves (you can sub the juice from 2 lemons if you can't find sorrel)
                   salt and freshly ground black pepper
                    1/2 -1 c heavy cream (based on your preference for consistency) I will substitute whole raw goats' milk here on the farm.

                    Just look at these fresh ingredients!


                      1. Saute onions and potatoes with butter until just starting to brown.
                      2. Add 1/2c water to onions and potatoes, then Swiss Chard and salt. When wilted add the additional water. Simmer 12 minutes. Add cream once you take it off the stove.
                      3. Puree with an immersion blender (or carefully in a regular blender since its hot). Add additional seasoning to taste.

                      Complete Magical Meal Suggestion
                      This soup is also great as a green smoothy, cold or hot for breakfast or lunch the next day. In fact, I like it better the second day, as the flavors have more time to meld. It pairs well with artisan bread or a pilaf salad for a nutrient dense meal, filling meal.

                      The recipe is modified from http://www.marcussamuelsson.com/recipe/swiss-chard-potato-and-sorrel-soup-with-creme-fraiche-recipe because I couldn't find my book 
                      Vegetarian Cooking for Everyone by Deborah Madison (Nov 6, 2007) which has the version I like better. I highly recommend this book.

                      If you live near Tahlequah, OK, Heaven Sent Food and Fiber produces the soup ingredients above on their "Full-Diet" 60-acre farm and customers get their vegetables through the weekly CSA or at the Farmers' Market. Find out more at HeavenSentFoodandFiber.com.  

                      Check back on Friday. I feel a giveaway coming on!


                      1. Inspiring blog. Now that would be my dream life if I wasn't so worn out from my last life's dream. Go Coleen!! And we love soup. Might get to try this sometime.

                        1. Thanks. I'm glad you followed your last life's dream, or I may never have fallen in love so deeply with Shakespeare.

                          If you can find a local source for the produce, I'm guessing the soup will be that much better. My kids ate all sorts of vegetables not usually on the Approved Preschooler's List of Foods last summer because they were so amazing.

                      2. Thanks for your blog posting Brandi!
                        We love growing great things for your family!