Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, September 13, 2010
RECIPE: Rosemary Red Soup
3 medium carrots
1 tablespoon extra-virgin olive oil
large onion, diced
2 tablespoons fresh rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
6 cups water or stock
2 to 3 tablespoons light miso
Scrub and chop carrots and beets. Heat oil in a soup pot; add onion and sauté until soft. Add carrots and beets; sauté a few minutes more. Finely chop rosemary and oregano leaves, if using fresh herbs. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to sautéed vegetables; bring to boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup in blender or processor. Dissolve miso in ½ cup warm water and add to soup. Gently reheat before serving.