Today it is eighty degrees outside and the sun is blazing! And I am inside making soup….
This soup is just so good though! It’s worth putting off outdoor activities until a whole bowl has been satisfyingly slurped. The spring garlic has such a subtle, sweet garlicky flavor that lends itself so well to the spicy punch of the Ethiopian Mustard greens that Plowbreak Farm has introduced me to. They are a purple, green tangle of beautiful and super flavorful greens that I think may have become my new favorites!
This soup is both rich in flavor but light at the same time making it ideal for a light lunch in the sunshine. I decided to garnish this soup with some local Lively Run goat cheese and herb croquettes which couldn’t be any more delicious. The soup is fairly healthy, being thickened with the starch power of potato and made creamy with some incredible sheep’s milk yogurt from Black Pearl Creamery, so if you looking for a lighter garnish than some fried goat cheese, a nice herb salad tossed with some lemon juice and olive oil or some toasted croutons made with your favorite bread (aka any Heidelberg bread) could be a nice substitute.
Today is pick-up day down at The Westy and I can’t wait to see what goodies Aaron and Kara have in store for us this week!
Spring Garlic and Spicy Greens Soup with Goat Cheese Croquettes
- 3 stalks Plowbreak Farm’s green garlic, dark green tops removed and thinly sliced
- 1 bunch Plowbreak Farm’s Ethiopian Mustard greens, trimmed of stems and roughly chopped
- 2 small red potatoes, diced
- 1 large shallot, diced
- 3 cloves roasted garlic
- juice of half of a lemon
- 1 cup Black Pearl Creamery’s Sheep’s Milk Yogurt
- salt to taste
- 1 tablespoon olive oil
- 3 cups water
In a pot, bring the potatoes and 3 cups of water to a boil and let cook until the potatoes are fork tender, 3-4 minutes. Add the chopped greens to the pot and remove from the heat.
In a saute pan, heat the tablespoon of olive oil over medium heat. Saute the shallot and sliced green garlic until fragrant and tender, 5-6 minutes. Remove from the heat.
Add the water, potatoes, greens, garlic greens, roasted garlic and shallot to the pitcher of a blender. Squeeze in the lemon juice and add the yogurt. Blend on high until the soup is well pureed. Taste and adjust for seasoning. You will probably need to add a good amount of salt and perhaps a little more lemon.
Strain the soup through a sieve if you prefer your soup silky smooth, if you enjoy it on the thicker, more texturally appealing side you can use as is. Return the soup to the pot and heat through.
For the Goat Cheese and Herb Croquettes:
- 4 ounces fresh Chevre from Lively Run
- 1 teaspoon each fresh dill, parsley and Plowbreak oregano, finely minced
- 1/2 teaspoon salt
- 1 teaspoon buttermilk, or milk or cream, whatever you have on hand
- 1 egg, beaten
- 1/4 cup all purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup olive oil
In a mixing bowl, combine the goat cheese, herbs, salt and buttermilk and stir together until well combined.
Get three small plates and spread out the flour onto one of them, the egg onto another one and the panko onto the last one.
With your hands, gather 1/4 of the goat cheese mixture, about 1 ounce, and shape it into a small disk, kinda like you’re making a burger patty. Roll it in the flour to coat, then the egg and then the panko. Place onto a clean plate. Continue with the rest of the goat cheese mixture to make a total of four croquettes.
To fry the croquettes, heat the olive oil in a cast iron skillet. When hot, add the croquettes to the skillet and shallow fry until golden brown and crispy on all sides. Remove to a paper towel lined plate and keep warm until the soup is ready.
To serve, ladle the soup into shallow bowls and place a croquette on top in the center. Crack a little fresh black pepper over the top and maybe drizzle on a little more olive oil or a little more yogurt and you’ve got yourself one fine bowl of soup that celebrates local, seasonal flavors and is totally worth hiding away in the a/c for!