April 8, 2012

Cauliflower Soup & Wild Leek Pesto

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Cauliflower Soup & Wild Leek Pesto


9 Bean Rows wild leeks
9 Bean Rows potatoes
Farm fresh local bacon
Local raclette cheese
Wild leek & swiss chard pesto (recipe link)
Wild leek infused olive oil (recipe link
Sea salt


Slice one cup of wild leek whites, add to warm pot with one teaspoon oil and cook for a few minutes. Chop six small potatoes or four medium potatoes and add to pan with one eighth teaspoon salt. Remove stem and chop one head cauliflower and add to pan with four cups water. Bring to a boil, then reduce heat to low and cook for fifteen minutes. Pan fry six slices bacon until crisp and set aside to drain. Slice one quarter cup leek greens and fry in pan with bacon grease. Blend soup with hand blender directly in pot, season with salt if desired. Add two tablespoons oil to two tablespoons pesto in a small bowl and blend until smooth. Ladle soup into individual serving bowls, swirl pesto into soup, top with bacon, fried leek greens and fresh grated cheese.