June 16, 2012

Cucumber Leek Soup with Fromage Blanc


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: Cucumber Leek Soup with Fromage Blanc


This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms and locally produced products from Black Star Farms and Leelanau Cheese.




Ingredients

Farm fresh local cucumber
Farm fresh local wild leek bulbs
Farm fresh local fennel 
Wild leek infused olive oil (recipe link
Local verjus
Local fromage blanc
White pepper
Sea salt 
Farm fresh local purple basil microgreens


Directions

Slice four cups cucumber with skins on and place into the glass container of an electric blender. Slice the tops and roots off four wild leek bulbs, quarter bulbs and place in the blender. Remove one half cup fennel fronds from stalks and place in the blender.

Add two cups water, two tablespoons wild leek oil, two tablespoons verjus, one quater teaspoon sea salt and one eighth teaspoon white pepper to blender. Cover blender and blend on low for thirty seconds. Add one quarter cup fromage blanc to blender and blend on low for thirty seconds. Taste soup, adjust seasonings as desired.

Pour soup into bowls, sprinkle with sea salt, add a few purple basil microgreens and a fennel frond as a garnish.