Cavolo Nero, Potato, Leek & Tarragon Soup

At this time of year, we’re pretty much living on the bounty between our garden and the Farmer’s Market, which when I think about it is in essence the same as our garden. Isn’t that the brilliant thing about Farmer’s Markets? They’re essentially like having an AAA pass to lots of different veggie patches beyond your own; patches that grow produce as you would, and provide produce that tastes like you’ve just picked it yourself. I really love that, because not all of us can grow everything at the same time in our own gardens, but all together we can grow everything at the same time. Oh God, someone save me sounding like a tourism ad!

It’s just that I never want to fall into the trap of comparing the Farmer’s Market to a supermarket. It’s an entirely different creature, made up of gardeners who are willing to share a portion of the 6-8 organic broccoli they may have in their garden, some of the season’s first pick of tarragon, or olive oil that has been pressed only 1 day ago –  pack it in their car, drive it to a shed somewhere, unpack it, put a beautiful handwritten sign with it and stand behind a trestle waiting to tell you about it should you ask. If I think about it too deeply it makes me want to pay $45 per head of broccoli and even then I’d feel like I came out the victor in the exchange.

My brain’s been fairly firmly entrenched in market-land of late, with our ongoing Saturday morning ‘shop’ at the Barossa Farmer’s Market being joined by a stint at the very first Full Moon Farm Gate last Saturday night. Just when you think your appreciation for those masters of the handmade and homegrown couldn’t be any greater, a hot mug of locally wildcrafted saffron soup is being placed into your hands, and you’re well aware your belly’s not the only thing feeling full from the offer. It’s an incredible thing to be able to give thanks in person to those who sustain the community you live in. Full hearted thanks.

This soup is a combination of Syd’s potatoes, Thatch’s tarragon, Al’s leeks, Amelie’s limes and our cavalo nero. And there you have another reason to love Farmer’s Markets – first name basis with those who are busy growing food for you. Love it.

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Cavolo Nero, Potato, Leek & Tarragon Soup

serves 4

 

1 bunch organic cavalo nero, roughly chopped

4-5 russet potatoes, cut into 1.5cm cubes

3-4 organic pencil leeks, chopped into 1cm rounds

1 generous handful organic tarragon, chopped

1 litre organic vegetable stock

2 tbsp organic virgin coconut oil

Squeeze of fresh organic lime

Himalayan salt

Freshly ground white pepper

 

Super simple. Heat a large saucepan, add the coconut oil, leeks and potatoes. Cook for 4-5 minutes, stirring with a wooden spoon. When the leeks are golden, add the cavalo nero, stir for a further 2 minutes and then cover with the vegetable stock. Let the soup come to a simmer and cook until the potatoes are tender.

Remove from heat, season to taste and add the tarragon and lime juice just before serving.

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